Deer Processing

1075tech

1075tech

Where did I go wrong?
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I did a quick search here and didn't find my answer so apologies if this has been covered already.

This will be my first year hunting here. Back north, I always "had a guy" who would skin, cut, and wrap my deer. I just didn't have the time, place, or equipment to do it and do it right.

Now I have some time, will have a place (but not this year), and still need to get some equipment.

Any recommendations, say, within 30-40 minutes of Surry Co that I can take a deer to and have it cut and wrapped?

Next year, I should have a decent set of knives and a vacuum sealer.
 
I don't have a place for you to take it but you need to be aware of the CWD containment zone in Surry County. You can't take a carcass outside of it until it has been processed. I would highly recommend having it tested for CWD and it may be required depending on when you get something. Further, you should be careful how you dispose of carcass parts and be aware of how you clean your knives etc.

CWD Surveillance Areas and Special Regulations

North Carolina Wildlife Resources Commission
www.ncwildlife.org
 
Climberman said:
I don't have a place for you to take it but you need to be aware of the CWD containment zone in Surry County. You can't take a carcass outside of it until it has been processed. I would highly recommend having it tested for CWD and it may be required depending on when you get something. Further, you should be careful how you dispose of carcass parts and be aware of how you clean your knives etc.

CWD Surveillance Areas and Special Regulations

North Carolina Wildlife Resources Commission
www.ncwildlife.org
Click to expand...
Thanks. I had read most of that before.

I'm in the Secondary Surveillance area. I printed the poster to keep as a reminder.
 
How far are you from Sparta? This shop is actually east of Sparta. I have not used them, just saw them advertised.

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I was pleasantly surprised at how straightforward butchering my own deer was.

Cut through the skin down the spine from around halfway up the neck to the tail.

Start slicing skin loose on one full side. Cut as far up the neck as you feel like chasing meat. Cut down the legs until you get below the ham area. Take a saw or lopper to the lower legs and cut them off.

Once you’ve skinned one side, remove the shoulder and ham and that’s one side done.

Flip the carcass over onto the now bare rib cage and rinse and repeat to remove the second ham and second shoulder.

Then, trim the back straps out, trim as much neck meat off that you want.

Now carefully reach into the top of the gut area and trim and pull out the tenderloins.

Slide the carcass into a double bagged 50gallon trash can and put it out for the garbage man to collect.

Took us about 90-120 minutes and we were taking our time teaching me how to do it.

We just ground everything up except the backstraps. Lost track of the tenderloins so they got ground up too.
 
I always take mine to foothills in Jonesville. I skin it and quarter it myself buy they’ll make burger, cut into steaks etc.
 
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