ORIGINAL: brucelanthier
I enjoy the processing part. I like to take my time and will store the quarters in a cooler so that I don't have to do them all at once. The meat gets cut and cleaned so I don't have to do any trimming to cook it. I keep some bones for broth and keep the skins. We are going to try canning some of the meat(why I need broth) and I am going to try my hand at tanning hides after the season is over.
You need nothing more than a teaspoon of salt to can your meat, the broth comes from the cooking process.And believe me you will never regret doing it.The key to success is trimming all tallow from your pieces & keep them under 1 inch cubes.
Good luck ,Jim