I do my own and really enjoy it. I would have a hard time taking it to someone now... We vac seal all of the cuts and we bag the ground. The thing I like the most is there is ZERO fat, sinew, hair, blood etc in our finished product. I probably go over board but I love the meat that I take out of the freezer and our dogs appreciate the trim.
I invested in a great grinder and sealer, have good knives and a couple cutting tables. Last year I built a cooler room that has seen a couple antelope and a few elk. It is a great addition.
Next year I've decided to get some sausage equipment and I'll be set!
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Life's too short to sweat the small stuff.
Aim Small = Miss Small
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