Processing meat

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This topic contains 5 replies, has 4 contributors, and was last updated by  snojet 1 year, 8 months ago.

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  • November 28, 2012 at 11:43 pm #497020 Back to Top REPORT
    finicky
    finicky

    Joined: 9/2/2011
    well I an almost done been at it 5 days now.

    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

    15lbs hamburger

    of course the back staps loins and roasts

    next time I need to shoot them with a bigger window in between.

    December 3, 2012 at 5:12 am #542203 Back to Top REPORT
    bookemdano
    Bookemdano

    Age: 43
    Joined: 1/15/2011
    Location: Manitoba
    Enjoy the fruits of your labours. 8D

    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 :thumbdown

    December 6, 2012 at 1:19 am #542204 Back to Top REPORT
    finicky
    finicky

    Joined: 9/2/2011
    Sorry to hear that now that it’s done it’s ok but a long 5 days after the hunt.
    December 6, 2012 at 4:55 pm #542205 Back to Top REPORT
    bookemdano
    Bookemdano

    Age: 43
    Joined: 1/15/2011
    Location: Manitoba
    Nicely done :thumbup
    December 11, 2012 at 5:21 am #542206 Back to Top REPORT

    possumgritz

    Joined: 6/1/2006
    Well done =D/>” title=”Applause” />  <img src=
    January 28, 2013 at 2:57 am #542207 Back to Top REPORT

    snojet

    Joined: 4/6/2012
    Very nice….. enjoy!!!!
Viewing 6 posts - 1 through 6 (of 6 total)