Shot two does Friday night, spent all day yesterday processing. I am wondering if I am spending too much time trimming all the fat and sinew off? Is it better to take it off the whole cuts right away when processing or leave it on and take it off right before you eat it? The skinning and quartering went alot faster than my first deer a couple of weeks ago but boning out the quarters still seems to take me a long time. Maybe I am being too annal about getting all the tissue off the meat (both whole pieces and the grind). Also the meat at the bottom of the legs has all that sinew in it - do you try and get all that out or just grind it up?
