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Do deer processors give you back your own deer?

Pennsylvania rifle season for deer is nearing the end of its second and concluding week. On average, Pennsylvania hunters annually kill 400,000-500,000 deer, and I would just hazard a guess that 2/3 of those carcasses are taken by the hunter to local deer processors.

Tonight, deer processors across Pennsylvania are working triple-staffed and double overtime to process the hundreds of thousands of deer being brought in by successful hunters.

A perennial question asked by both new hunters and well seasoned is “When I pick up my deer from the processor, will it actually be my deer I am getting, or will it be someone else’s deer?

There are two certain answers to this question, and I base these on my own experience and the experiences of many friends and acquaintances.

First answer, Maybe. Depending on what you want done to your deer, you might get back 100% of your deer or you might get back 75% of your deer, with the 25% difference being parts of other people’s deer. If you just want real simple cuts, basic steaks from the backstraps and the hams, and roasts from the neck, leg, and shoulders, then you stand a better chance of getting your deer back. This is because it is almost as easy for the processor to cut your deer up into these basic cuts with a bandsaw and a boning knife as it is to grab whatever oddball cuts he has on hand to fill your order.

Second answer, when ordering sausage and hamburger, is absolutely No. This is because deer sausage, pepper sticks etc. are made from various trimmings and random pieces of deer as they are brought in from the very beginning of the archery season, based on the kind of demand that processor has experienced in the past. Additional batches of sausage are made as demand increases towards the end of archery season and into the rifle season. There is just no way that your deer can be turned into its own sausage mix. Your deer might be contributed to a big pot of deer trimmings destined for sausage, and you might be getting your portion of that sausage, but that sausage just isn’t going to be yours and yours alone. It will be a mix of various deer brought in the same time as your own.

I cannot tell you how many times I have gone through the expense of having my prize deer turned into beautiful shrink wrapped cuts at a processor, only to discover that the cardboard box I received my order in is short at least ten to fifteen pounds of venison (from a huge buck). And worse, some random pieces have been thrown in a try to make the balance, as the processor guesses it. And some of the packages have been frozen a long time. And the same cuts of meat are colored differently, as though from different animals.

The truth is that if you want to eat your deer, then you must either butcher your deer yourself, or get together with buddies and butcher all of your deer together.

Butchering a deer by yourself is much easier than most people think, especially if you are willing to cut up the backstrap and hams into basic steaks, and then grind up everything else for hamburger or sausage. In fact, I am about to take a deer I shot today over to a friend’s house where we are going to butcher it in his garage. This is going to be his first experience doing this, but I am sure it will not be his last time.

With buddies, you can pool your odd trimmings and leg meat for sausage. One or two guys or their wives run the sausage/ hamburger grinder and filler, and by the end of the weekend the sausage has been cooked/smoked, and everything is all done simultaneously. I have seen a historic hunting camp in Elk County that had the most impressive kitchen and butchery set-up, including scales for weighing both the whole deer and the various parts and cuts. This is nice so that the guy who shoots a 60-pound yearling gets his deer, and doesn’t unfairly get a bonus pay-out taken out of someone else’s 120 pound deer. Unless this is the way everyone agrees to work together: Everyone goes home with more or less the same amount.

Nothing against the deer processors, they have an important role to play. But the question asked in the beginning can only be satisfactorily answered by doing the job yourself, and I can say from long experience that butchering a deer is easy and gets faster and easier the more experienced at it you become.

 

Hunters Sharing the Harvest sets the Holiday Season tone

Pennsylvania is a long time big time hunting state, with such a great and famously known outdoors sports tradition that the iconic red and black “buffalo check plaid” wool coat made by Woolrich, Filson, and other long established wool clothing manufacturers was dubbed the “Pennsylvania Tuxedo” back in the 1920s.

Today our clothing may have improved since then, or may not have improved, depending upon whether you like your hunting pants to be flammable, or not, and I do not (which means I prefer wool in all outdoor clothing), but one thing remains steady: Pennsylvanians rightly love to hunt.

And just as much as we love to hunt, we are also generous with the fruits of our time afield. We have a long tradition of sharing the fruits of our hunting labors.

Well do I recall as a kid waking up in late November or early December to find some fresh venison left on our doorstep by one or two of our neighbors, all of whom had big farms and all of whom were big time hunters.

Back then in that area, kids brought fresh venison jerky to school to share and trade with other kids during and right after deer season; everyone had their own proprietary jerky recipe that they liked and were proud of. Sharing venison is a real longstanding Pennsylvania tradition.

Back in 1991, local hunter John Plowman had a vision to harness that generous spirit among Pennsylvania hunters and use it to provide for the needy. He started Hunters Sharing the Harvest, which today annually supplies well over a hundred thousand of pounds of fresh, free range, wholesome, lean, natural, organic meat to Pennsylvanians in need. That translates into about 667,000 annual “meals” for individuals and families in need.

Yesterday my son “harvested” his first Pennsylvania deer (see photo below), a young spike buck that junior hunters are allowed to take, as the rest of us are limited to bucks with at least three points to a side of the antler rack. As we had incredible good fortune yesterday, and took other deer, my son decided to donate his deer to Hunters Sharing the Harvest. My boy is enjoying the act of charity and contributing towards the basic welfare of his community.

Both Deimler (Cumberland County) and Sensenig (Dauphin County) are deer processors close by our home, so either one would be the logical place to drop off the young buck.  But Deimler has the advantage of being right down the road from Johnson’s Furs, where we have our furs tanned and where we buy our trapping supplies, so that is where the critter has been dropped off.  Mutli-tasking, ya know?

And that is the neatest thing about this Hunters Sharing the Harvest option: We get to share our cake, and eat it, too, in the charitable spirit of the Holiday Season.