doublerack
Active Member
One of my favorite parts of shotgun season is processing. All the deer are hung by Wednesday. Boned out Saturday morning, processed and ready for the smoker on Sunday. The funny part is, we usually drink too much to remember exactly how we made what we did, but nonetheless each year we claim it's the best batch we have ever made. After 5days of hunting, 12hrs of processing and too many beers to count and we're left with 30 lbs of sticks, 90 lbs of jerky, and 100 lbs of ring bologna. Not bad for a weeks worth of fun and play.
Also currious how many of you process your own deer and what everyone makes?
Also currious how many of you process your own deer and what everyone makes?