Help for a first timer

Well after all these years of hunting, we have decided to learn how to process our own deer. We had not been fortunate for a few years, but this year the gods were smiling and we got two . This is when the problems started, We could not find a butcher to do the processing they were all full. I finally found one, after alot of running around. 2 and 1/2 hrs away both directions. we were scared that the deer would spoil. I finally said to the son and son in law we would not go threw this again and it was about time to learn and buy are own equipment. we are not realy set up for doing it, such as a place to skin and butcher the deer,but we can over come this, even if i have to use the wifes kitchen table lol. So we now have the deer in the freezer from the butcher. we bought a sausage stuffier and a separate grinder to learn how to do sausage and snack sticks we are going to also get a smoker. many questions to follow. Now the problem right now is, i am having a realy hard time finding caseings and i do not even know how to start. So if any body could please steer me in the correct direction i would be grateful
Thank you All Don

Casings can be found at some butcher shops or even some grocery stores. I usually get them at a place called Canada compound in Vaughan.

As far as the butchering goes, search YouTube. There are a lot of informative videos on deer butchering.

ps. You don’t need a fancy setup for butchering. We usually do it in the garage on a folding plastic table. We use busboy bins and those big princess auto cutting boards. A good knife goes a long way. I like to use Nella knives.

I use to get casings at Princes Auto.

https://www.princessauto.com/en/sear...sage%20casings

Don, nice to hear from you! You've been a stranger this last while. As for sausage, I don't bother with using casings. I just mix up a batch and make patties. The beauty of this method is you can fry a small patty for taste and adjust spices if desired. Much simpler for me and no complaints from anyone who has tried them. As for the processing, a simple set up with a couple saw horse's and sheet of plywood works well. Get yourself a sheet of heavy duty plastic to cover the plywood and Bob's yer uncle!
Have fun with whatever you decide

Thank you guys will check things out, as for the sausage. i bought pork back fat from the local butcher, it is still frozen with skin on one side will semi unfreeze and cut the skin before i grind it. i bought the sausage kit from princes auto with collagen casings ,i think they will do. but it would seem that all the information i have seen so far the guys are using hog casings i will try the place in vaughan any and all tips are very helpful to me Thank you

Hey Bushmoose Thank you, Yes been gone for about a year. lots was going on good to be back.

For snack sticks I buy my cologean casings from a local butcher shop. I have been making them for a few years now and have it dialed in the way I like them.

Heck of alot cheaper than having them made and I can control what goes in to them... :)

https://images2.imgbox.com/da/2e/V99av2gc_o.jpg

That sure looks good, this is what i would like to strive for
Thank you Don

Quote:

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Originally Posted by severn don

Hey Bushmoose Thank you, Yes been gone for about a year. lots was going on good to be back.

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Great to have you back Don!

Thank you TS good to see the gang here