BowGuy84
Well-Known Member
Well, my housemate and I were blessed with a great deer season meat wise. We totaled 15 between the two of us. We didn't freeze a tenderloin and processed all backstrap that wasnt eatten but we have a lot of hams and shoulders frozen whole.
We do this every year and in the dead of winter (now) we have a cutting/grinding day complete with cold brews and sharp knives.
It's set for this saturday and I have two hole coolers of meat thawing out for he process. I think a little chainsaw work in the morning then some cutting and processing in the afternoon. I'll take pics of what we turn out.
We do this every year and in the dead of winter (now) we have a cutting/grinding day complete with cold brews and sharp knives.
It's set for this saturday and I have two hole coolers of meat thawing out for he process. I think a little chainsaw work in the morning then some cutting and processing in the afternoon. I'll take pics of what we turn out.