Home › Forums › Recipes › Processing meat
This topic contains 5 replies, has 4 contributors, and was last updated by snojet 1 year, 10 months ago.
Here is the list of what I have made
50 lbs Bacon
50 lbs snack sticks
25 lbs jerky
50 lbs summer sausage
10 lbs Salami
of course the back staps loins and roasts
next time I need to shoot them with a bigger window in between.
Don’t pass deer to space out the processing, for fear of “tag soup” – which I will be eating this year on 4 legal tags.
Only one deer in the freezer for me
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