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How are you processing your game this year?
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<blockquote data-quote="FireFlyFishing" data-source="post: 2949216" data-attributes="member: 127412"><p>Well, I was blessed with a great whitetail buck this year. I was happy to get him prior to the rut as he'll taste way better. I also had a cache of venison hanging out in my freezer from two salvage tags I scored last year. So…I had three deer to process this year. I finally got all the hard work done. I've made:</p><p>1. 5 lbs of breakfast sausage</p><p>2. 5 lbs of hot breakfast sausage</p><p>3. 5 lbs of Italian sausage</p><p>4. 5 lbs of hot Italian sausage</p><p>5. 6 large blackstrap steaks I will be cooking via sous vide</p><p>6. 20 lbs of venison burger</p><p>7. 25 lbs of jalapeño/cheddar summer sausage</p><p>8. 10 lbs of maple/jalapeño whole muscle jerky</p><p>9. 10 lbs of peppered whole muscle jerky.</p><p></p><p>Whew <img class="smilie smilie--emoji" loading="lazy" alt="😅" title="Grinning face with sweat :sweat_smile:" src="https://cdn.jsdelivr.net/joypixels/assets/8.0/png/unicode/64/1f605.png" data-shortname=":sweat_smile:" />. Almost as much work as chasing them down! </p><p></p><p>I'm still chasing an elk. Hoping to get lots of tasty elk burger, steaks and roasts out of that animal.</p><p></p><p>Here's some butchering pics!</p><p>[ATTACH=full]511620[/ATTACH]</p><p>[ATTACH=full]511621[/ATTACH]</p><p>[ATTACH=full]511622[/ATTACH]</p><p>[ATTACH=full]511623[/ATTACH]</p><p>[ATTACH=full]511624[/ATTACH]</p><p>[ATTACH=full]511625[/ATTACH]</p><p>[ATTACH=full]511626[/ATTACH]</p></blockquote><p></p>
[QUOTE="FireFlyFishing, post: 2949216, member: 127412"] Well, I was blessed with a great whitetail buck this year. I was happy to get him prior to the rut as he’ll taste way better. I also had a cache of venison hanging out in my freezer from two salvage tags I scored last year. So…I had three deer to process this year. I finally got all the hard work done. I’ve made: 1. 5 lbs of breakfast sausage 2. 5 lbs of hot breakfast sausage 3. 5 lbs of Italian sausage 4. 5 lbs of hot Italian sausage 5. 6 large blackstrap steaks I will be cooking via sous vide 6. 20 lbs of venison burger 7. 25 lbs of jalapeño/cheddar summer sausage 8. 10 lbs of maple/jalapeño whole muscle jerky 9. 10 lbs of peppered whole muscle jerky. Whew 😅. Almost as much work as chasing them down! I’m still chasing an elk. Hoping to get lots of tasty elk burger, steaks and roasts out of that animal. Here’s some butchering pics! [ATTACH type="full"]511620[/ATTACH] [ATTACH type="full"]511621[/ATTACH] [ATTACH type="full"]511622[/ATTACH] [ATTACH type="full"]511623[/ATTACH] [ATTACH type="full"]511624[/ATTACH] [ATTACH type="full"]511625[/ATTACH] [ATTACH type="full"]511626[/ATTACH] [/QUOTE]
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How are you processing your game this year?
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