Does anyone else butcher their own meat?

[Rivmage]

I would love to go hunting with someone never been.

I'll be butchering my rabbit and quail.

Scott

 

[Latestarter]

I don't think anything is in season right now... at least not big game. Maybe rabbit or squirrel... Some things are always open like coyote. I prefer to hunt big game; deer/elk... much more meat for the expense that hunting has become.

 

[Pamela]

We do all our own butchering. Or I should say my husband and kids do. I generally pull the princess card and stay inside with our disabled son. We've done deer, elk, turkeys, chickens, countless beef and pigs, even did an emu once. We cut and wrap all our own. My husband inherited a commercial meat grinder and meat saw from his father. That has been a huge blessing. We mix our own sauage and grind our own burger. We've tried to smoke and cure our own bacon and ham, but have found that the butcher shop does a much better job of it.

 

[Poka_Doodle]

We'll be butchering our meat birds this summer. Or every one but me. I manage to avoid it.

 

[Mike CHS]

For the smaller animals it doesn't take a lot of equipment to process them. We have bone saws, a meat slicer and an elevtric meat grinder that we bought at Northern Tool. We have used it a lot and although it does a good job, I think I would like a heavier duty one.

That is a "want" though and not a "need".

 

[Hens and Roos]

we process extra roosters and rabbits. @Mike CHS have you used your meat grinder to grind up rabbit?

 

[Mike CHS]

H&R - No rabbit yet but we have done a lot of pork, beef and mutton/lamb and it does great.

 

[Baymule]

we process extra roosters and rabbits. @Mike CHS have you used your meat grinder to grind up rabbit?

BUNNY BURGERS!!!!!!!!!!!!!!!!!!

 

[Hens and Roos]

BUNNY BURGERS!!!!!!!!!!!!!!!!!!

yep we make sliders

 

[Latestarter]

Oh wow... just contemplating... bunny sliders? How do they taste? Do you mix any other meat in with the rabbit to add fat/moisture? I imagine being so lean, that it would be hard to make a bunny burger that would hold together... When I was in my final years in high school I worked in a meat room at a local grocery store. When they ground beef, they always passed it through the grinder 3 times and aside from scraps and trimmings, frequently added suet if the batch was too lean. When I'd have my venison processed, I always had them add 10% suet and 10% pork (meat and fat) by weight to the grind. Best ground meat I've ever had.