You should have a set up like my buddy and his friends...........

*Not For squeemish this thread will take you threw the gutting , and preparing my deer for the freezer*

I will try to go threw the complete process with pictures and add captions to them to explain what we did . it is quite an expirence and the meat is much better tasting when you cut it yourself .... Trust me i learned some ins and outs .

THIS IS WHERE IT STARTS :

GOTTA CLEAN OUT REAREND REAL GOOD :

Learned if she were to make it she would have had twins these are the embroys. i have never noticed on any deer i have gutted but my buddy made sure he showed me the proper way

Peeled out heart lungs guts and stuff...... 

Found where my arrow went threw one lung and pierced back of liver  (deer didn't suffer didn't know it was dead)

My buddy Randy Loves this stuff

Ok now on to sunday and the processing place they have set up over in gettsburg PA . Bill was a great help and taught me alot about do it your self butchering (he doesn't hunt much but cuts up alot of deer every year he just enjoys it )

Me looking on he did one side and then i got to follow behind to do the other side

Bill and i deboned the deer and put meat on table for Randy to cut up into portions we made two beautiful roasts which are already spoken for  my son loves them and i promised him a couple if i got a deer.

Once all the meat was cut and ready the packageing started we all chipped in to help the process along about 2 hours total the wife used the machine to tape closed the burger and susauge.

Had to try the product worked up some hunger it was yummy .......

Getting burger grinder set up

and finally the end product  

ok so that was the process from start to finish . The reason i say it taste better when you do it yourself is due to the fact that most butchers (not all) do the deer thing on the side for some extra cash . They may not pay as much attention to meat that may have got contaminated by innards and such ..... also have to pay attention to cutting allt he fat off that you can the less fat the less game taste that most complain about,  which i think is in most peoples head, if i had you over and cooked up some steaks and didn't tell you, i think you would be hard pressed to tell the diffrence.....

Randy and Bill  have the thoughts of a little waste as far as contaminated meat is a fair trade , for taste ,we wasted very little of my deer , actually got 54 lbs of meat according to the airlines that could have charged us $50 to fly her home but overlooked the 4 lbs ... LOL i would have undid the box and took 4 lbs out and brought in on my carry on HA HA no Doubt.

Again the whole trip was great had good times made some  good memories and learned a bunch about cutting up a deer  

Thnaks Lee sorry with these big photo post it is much easier to copy and paste them with the code from photo shop i must have it set for 640 and will adjust it in the future so we don't have to mess with them thanks agian for taking the time too do it