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<blockquote data-quote="rlt7272" data-source="post: 1347289" data-attributes="member: 435"><p>I started processing my own deer abour 8 years ago. When I first started I would skin and quarter the deer in the field then wrap the quarters in a plastic bag and put in the ice chest until I got home (anywhere from 1 to 5 days). Once I got home I would debone the meat and hit the grinder with all of it except the straps.</p><p></p><p>A couple of years ago I started boneing the meat right in the field and putting all the cuts in ziplocks then the ice chest. Once I got home everything was ground up.</p><p></p><p>I could not tell the difference between the meat that was quartered and put in the chest versus the meat that was deboned and bagged.</p><p></p><p>I am sure that I am not getting all the meat that a processor would but for what I have invested in equpiment (grinder attachment for the kitchen aid mixer and a vaccume sealer), I have saved a ton of money.</p></blockquote><p></p>
[QUOTE="rlt7272, post: 1347289, member: 435"] I started processing my own deer abour 8 years ago. When I first started I would skin and quarter the deer in the field then wrap the quarters in a plastic bag and put in the ice chest until I got home (anywhere from 1 to 5 days). Once I got home I would debone the meat and hit the grinder with all of it except the straps. A couple of years ago I started boneing the meat right in the field and putting all the cuts in ziplocks then the ice chest. Once I got home everything was ground up. I could not tell the difference between the meat that was quartered and put in the chest versus the meat that was deboned and bagged. I am sure that I am not getting all the meat that a processor would but for what I have invested in equpiment (grinder attachment for the kitchen aid mixer and a vaccume sealer), I have saved a ton of money. [/QUOTE]
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