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Every deer we shoot we take the front shoulders and turn it into sausage plus any smaller scrap of meat goes int the sausage pile. That small 6 pointer we skinned and quartered today and I cut up the front shoulders, yield was 13.5lbs of venison for sausage (Breakfast, Italian, and Breakfast). Still need to cut the hind quarters up and still need to cut up my deer, it's a lot of work but definitely worth it.
Stu
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