Processing day - at last

Barnacle Brad · December 5, 2014, 11:28 PM

I took my grindings out of the freezer last night and tallied up the weight in anticipation of firing up the grinder tomorrow. All tolled, there is about 180lbs of meat to grind. Venison, pork and beef. When it is done, I will have fifty five lbs of burger and seventy lbs of sausage - 5 varieties. My partner gets the remainder.

Fun day tomorrow, hangin with the boys, sampling sausage and some new Flathead Cherry wine. It's good!

Mobuck · December 6, 2014, 07:11 AM

We haven't done the "assembly line" processing binge yet. Weather and Son's work schedule have postponed us but it's coming up soon. Last year we had 5 deer ready to skin and cut and did a marathon session over a single 3 day weekend.
Not going to be quite that much this year as our freezers are mostly full already. Only have room for about 50# of burger and whatever backstraps plus maybe 60-70# of meat sticks(before smoking). That's 4 deer tops and maybe just 3. Hard to tell since muzzle loaders aren't all that conducive to neck shots.

huntinaz · December 6, 2014, 03:47 PM

Awesome. I only got about 20 lbs of grind off the little coues buck I just shot. Luckily we got about 100lbs of grind from my wife's cow elk

Barnacle Brad · December 6, 2014, 10:40 PM

Kudos on the elk! We got started this morning about 9:30 and finished cleanup about 6:30pm with minimal breaks. What a day! Good to have it done though. My favorite was a maple sausage we tried for the first time and the garlic sausage, another first. Glad to have the larder full again. Good eats!

December 5, 2014, 11:28 PM	#1
Barnacle Brad Senior Member Join Date: March 12, 2009 Location: Greybull, Wyoming Posts: 416	Processing day - at last I took my grindings out of the freezer last night and tallied up the weight in anticipation of firing up the grinder tomorrow. All tolled, there is about 180lbs of meat to grind. Venison, pork and beef. When it is done, I will have fifty five lbs of burger and seventy lbs of sausage - 5 varieties. My partner gets the remainder. Fun day tomorrow, hangin with the boys, sampling sausage and some new Flathead Cherry wine. It's good! __________________ Brad

December 6, 2014, 03:47 PM	#3
huntinaz Senior Member Join Date: September 21, 2010 Location: az Posts: 1,332	Awesome. I only got about 20 lbs of grind off the little coues buck I just shot. Luckily we got about 100lbs of grind from my wife's cow elk __________________ "When there’s lead in the air, there’s hope in the heart”- Hunter’s Proverb "Feed me, or feed me to something. I just want to be part of the food chain." -Al Bundy

December 6, 2014, 10:40 PM	#4
Barnacle Brad Senior Member Join Date: March 12, 2009 Location: Greybull, Wyoming Posts: 416	Kudos on the elk! We got started this morning about 9:30 and finished cleanup about 6:30pm with minimal breaks. What a day! Good to have it done though. My favorite was a maple sausage we tried for the first time and the garlic sausage, another first. Glad to have the larder full again. Good eats! __________________ Brad

December 6, 2014, 07:11 AM	#2
Mobuck Junior member Join Date: February 2, 2010 Posts: 6,846	We haven't done the "assembly line" processing binge yet. Weather and Son's work schedule have postponed us but it's coming up soon. Last year we had 5 deer ready to skin and cut and did a marathon session over a single 3 day weekend. Not going to be quite that much this year as our freezers are mostly full already. Only have room for about 50# of burger and whatever backstraps plus maybe 60-70# of meat sticks(before smoking). That's 4 deer tops and maybe just 3. Hard to tell since muzzle loaders aren't all that conducive to neck shots.