Home › Forums › Recipes › Processing meat
This topic contains 5 replies, has 4 contributors, and was last updated by snojet 2 years, 6 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
You must be logged in to reply to this topic.
Click here to log into your account.
Have questions?Please call (608) 269-2728
Subscribe to our FREE newsletter and stay up-to-date with the latest from Mathews.
© Copyright 2015 Mathews Inc. All rights reserved.
Wordpress Theme and
Sleeping Giant Studios.
My Mathews Login X
Find A Retailer