ORIGINAL: bigcountry
People does not realize how labor intensive it is to make jerky and sasage. I heave people asking me to make them up a pound. for me to debone, and sort thru a hind quarter, and slice into 1/4" slices, and cure overnight, and dry takes hours.
Just to skin, quarter, debone, slice into steak, grind, package and put in a freezer takes me over 5 hours. So before jumping into the processing game, realize it takes some time.
I know it takes time but look at what the out come is. You know for sure that it is you animal not somebody elses and makes you appreciatewhen you have done from start (pulling the trigger)to finish (setting at the dinner table)when you take the first bit.