You could say it is a matter of pride. The game we bring home from the field provides quality meals that last throughout the winter. Fortunately many of us grew up at a time when taking game to be processed was the exception not the rule.

Over time that situation changed. And that’s Ok. But to this day the venison brought home is still often processed and packaged at home. To be honest the process allows us to package our venison to meet our specific needs.

Plain and simple, we age our venison. And there are two methods that we use. The goal is to age the meat from several days up to a week when possible. The hide can be left on the carcass. Some snub their nose at this method. They say the hide imparts an adverse flavor to the meat. Not true. As dad always said, “The hide didn’t hurt the meat when it was on the deer. Why would things be different when we bring it home to be aged and processed?”

The only drawback with leaving the hide on is that when it comes to removing it from the meat, it’s little harder to remove. Like so many others, the sight inconvenience is well worth the final result.

The second option is to remove the meat from the bone. Then the meat is stored in the refrigerator, which allows it to age, and then it can be processed.

Venison is a healthy meat provided it’s from a free ranging animal; that’s for sure. Plus the meat is free from growth hormones or other chemicals, and best of all its low in cholesterol and it is lean.

Long before the venison is processed it is inspected. Any pieces that are questionable can be discarded. All tallow (fat) is removed and not allowed to remain on any piece of meat.

The prime cuts are the first to be processed. Individual roasts and steaks, along with the back straps are cut to meet our needs.  

The days of double wrapping the venison with freezer wrap are gone. At least at our house. The labor intense process has given way to the convenience of custom cut plastic bags with a vacuum packing machine. The process is quick, simple, and extends the freezer life of the product. Each package is dated and the cut is identified.

The next phase of the operation centers on the ground meat.

Venison is lean, and some like to add pork or beef tallow when grinding venison. And that’s OK. However adding other meats or fat will shorten the freezer life of venison. But the choice is yours.

Today packaging and storing ground venison has become easier as well. Yes, wrapping the ground meat or double bagging it in freezer bags still works. However today that part of the process has been streamlined as well.

In our case we use an electric grinder. The machine comes with several grinding places that allow the meat to be ground in various degrees of texture from course to fine. The choice is yours. In our case we like to use a plate that provides a medium grind texture.

Now comes the easy part. Before the second grind begins, a tapered grinder funnel is fitted on to the end of the grinder. Next place on the funnel a pre-labeled plastic sleeve identifying the contents of the package as venison.

Then the machine begins to work and the meat is forced into the plastic sleeve. When the plastic sleeve is full, it contains about a pound of ground venison. The end of the tube is twisted, then a metal band is applied and clamped in place. Now the venison is ready for the freezer.

Yes, is processing your own venison really with your time and expense? Many believe so, and for a number of reasons.

Currently the average cost of a professional or seasonal butcher is around $70 bucks. And for some the price is reasonable. On the other hand, learning how to do your own provides advantages as well.

The first is convince. Sure, the first time you attempt to process a deer it will take a little extra time. However the time required will become shorter each time you process a deer. The task will shorten in duration.

Another plus is that you know what you’re getting. Also individual packages can be customized and packaged with just the right amount of meat for your family.

But what is the cost of equipment? The answer is less than you may realize.

The price of a grinder depends of the quality of the machine. Today a top of the line grinder can cost up to $800.00 and as low as 89 bucks. The choice is yours.

Vacuum sealers prices run from $380.00 to as low as $89 bucks. Throw in a set of boning knives and you’re in business.

Overall the startup cost may appear to be expensive. But consider this. With each deer processed at home, your overall cost goes down dramatically.

From the field to the table. There is a certain amount of pride that comes with processing your own venison and providing a high quality meal for your family and friends.

Charlie Burchfield is an active member and past president of the Pennsylvania Outdoor Writers Association, an active member of the Professional Outdoor Media Association, Outdoor Writers Assoc. of America and the Mason-Dixon Outdoor Writers. Gateway Outdoors e-mail is GWOutdoors@comcast.net