Just the start

[mrklean]

About 15 pounds of breakfast sausage and 5 pounds of jerky made and the best part is I have plenty of meat to process still .  Really kicking myself I didn't get into processing my own venison sooner so much wasted money and I at least know I'm getting my own meat when I eat it.

[nofishfisherman]

I enjoy processing my own venison.  Seems to complete the process from field to table.  I like knowing exactly how the meat was handled, what exactly I'm getting back, and exactly what goes into it.  I also enjoy being able to adjust seasonings to my taste.  The only premade seasoning I use is Curlys venison bacon mix.

We usually do breakfast sausage, Italian meatballs, bacon, and venison sticks. The rest is steaks, roasts, cubed for chili, or ground.  I'm working on getting faster at processing.  My buddy and I are pretty picky and probably spend too much time nit picking over it so it can be a rather lengthy process but we've only done a handful of deer so far.  I'm sure we'll get faster at it.

[Neighbor_guy]

Is I started cutting my own about 10 years ago. I won't go back. I've seen the difference in the amount of meat you get when you do your own vs having someone be else do it.  Plus the community scrap for sausage and grind really turned me off to the idea. 

[reinhard1]

Great job on the sausage and jerky!!!  Regardless of your hobby, it takes a initial investment and it's no different with sausage making.  After making your own for awhile you will see that investment amount pay off big time.  Not only in cost but the quality of your sausage.  And of course getting the enjoyment of the whole process from field to the table like nofish said.  When doing breakfast sausage I used to do links for the most part but I have been going bulk just like Mrklean has done here.  Much easier and just as tasty in patty form.  Those one pound bags are the way to go for bulk.  good luck.

[smurfy]

I enjoy processing my own venison.  Seems to complete the process from field to table.  I like knowing exactly how the meat was handled, what exactly I'm getting back, and exactly what goes into it.  I also enjoy being able to adjust seasonings to my taste.  The only premade seasoning I use is Curlys venison bacon mix.

We usually do breakfast sausage, Italian meatballs, bacon, and venison sticks. The rest is steaks, roasts, cubed for chili, or ground.  I'm working on getting faster at processing.  My buddy and I are pretty picky and probably spend too much time nit picking over it so it can be a rather lengthy process but we've only done a handful of deer so far.  I'm sure we'll get faster at it.

no fish, I to am super picky deboning and getting every chunk of meat. we have a butcher shop in Richmond that does excellent work with sticks, hot dogs and summer sausage so I just take it there. my brother makes his own sausage but he uses the Richmond seasonings!