Warm Opener and No Meat Processors?

Its been well covered how warm it will be this weekend for the deer opener. I’m not sure its been this warm in my handful of years of hunting, but after you get an animal down, whats the best route? I would much prefer to not completely debone it right on the spot, but if its my only option obviously I will. Is keeping meat from spoiling as easy as stuffing the gutted carcass out with ice and letting it hang in a coolish, dark (but open) shed?

Also, is the rumor flying around that there will not be any meat processors available to take your venison and break it down into sausages/sticks? Should I have booked this ahead of time? May be playing some phone tag this year!

May be a shot in the dark, but anyone else take their venison to Erdmans in Kasson? I’d love for that guy to complete my order again but with Erdmans closed I’m not sure if thatll be much of an option!

Goodluck everyone and stay safe!

Not any help at all, but 10 years ago I hot sick of paying people. I do it all on my own. Super easy. I make brats, sticks, and breakfast sausage.

I never understand why you want to pay some one that much. You can buy half a cow for as much as people pay for veny sticks

Bearcat89 wrote:

Not any help at all, but 10 years ago I hot sick of paying people. I do it all on my own. Super easy. I make brats, sticks, and breakfast sausage.

I never understand why you want to pay some one that much. You can buy half a cow for as much as people pay for veny sticks

Agree. Fun to do as well.

I won’t shoot one in this heat unless it’s huge. If you do, don’t let it hang! Skin it and find a refrigerator. Get some meat tubs. Cut legs off above the knees. Cut the back straps out, front and back legs and put in tubs. Then cut any meat off the carcass, neck area will have a lot and put it all in tubs. Then put the tubs in a frig.

I know the locker in LC is taking whole deer. That might be an option.

I hope more people are planning the after kill. In 70 degree temps, it doesn’t take very to spoil.

tbro16 wrote:

Its been well covered how warm it will be this weekend for the deer opener. I’m not sure its been this warm in my handful of years of hunting, but after you get an animal down, whats the best route? I would much prefer to not completely debone it right on the spot, but if its my only option obviously I will. Is keeping meat from spoiling as easy as stuffing the gutted carcass out with ice and letting it hang in a coolish, dark (but open) shed?

Also, is the rumor flying around that there will not be any meat processors available to take your venison and break it down into sausages/sticks? Should I have booked this ahead of time? May be playing some phone tag this year!

May be a shot in the dark, but anyone else take their venison to Erdmans in Kasson? I’d love for that guy to complete my order again but with Erdmans closed I’m not sure if thatll be much of an option!

Goodluck everyone and stay safe!

We went to erdmans for 10 years. Doesn’t sound like they will be doing it anymore since hyvee took over. We de-bone all our meat and take it in to have sausage made but this year we may make all our own sausage and burger

We went to erdmans for 10 years. Doesn’t sound like they will be doing it anymore since hyvee took over. We de-bone all our meat and take it in to have sausage made but this year we may make all our own sausage and burger
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I do it with 2 buddies. Its a great time. Very easy and so cheap if you know some one with a grinder and stuffer

I have a stuffer and a big pellet grill. We would just need to buy a grinder. I made some venison jerky out of burger actually last night and turned out great