rbduck, I do 90% of the butchering myself. I take the cut meat or deboned meat to the butcher to have the suasage and specialty stuff made. I just do not have the equipment or the time to do all that. I also did think about the food bank and there is a butcher close by that is part of the FHFH (Farmers and Hunters Feeding the Hungry) and I will do that but I also LIVE on ALL my venison. SO I was looking for Ideas to expand my horizons with this meat. Just wanted to ask the board because there are many people on here from different areas, thought I might get a new idea instead of the same old thing. SO I welcome all to contribute. Thanks in advance
LIFE MEMBER: United Bowhunters of PA. >>------> (x)