Hunt. Process. Devour.
It's That Simple.
We’re fed up with the excuses, so we made a video series to shoot ‘em down. Fact is, processing your own game is as much a part of the hunt as the hunt itself. Watch and see how.
No Excuses | Meet Greg and Mark
If I can do it, you can do it. No more excuses. LEM has what you need to get started.
Why DIY? Chew on These, Buckaroo.
Meat shops mix up other hunters’ deer with yours. Blegh. When you do it yourself, you control which cuts go into sausage, burgers and jerky – and which don’t.
Cajun. Spicy Italian. Kielbasa. You name it. Venison tastes better when it’s seasoned just the way you and your family like.
There’s nothing to it but meat and seasonings. No chemicals, preservatives, or weird stuff you can’t pronounce – unless you’re into that.
DIY and save big bucks. If you currently pay someone to butcher and process multiple deer per year, the equipment can pay for itself in just one season.
You took the kill shot and tagged and bagged the animal. Finish what you started and turn it into dinner.
“That's why I process my own. I was shocked at the waste and possibly not getting my actual deer meat back.” – D. Williams