Ok fellas...

Got the Lil' woman's doe cut up for the most part... Did the usual, both back straps cleaned up and sliced 1/2" thick and packaged. Both of the inner loins (tenderloin) cleaned up and packaged for a later meal. Cleaned up the heart (we eat the heart & liver) and had it for breakfast chopped and sautéed in with some bacon as a complement to our home fried spuds and eggs. We sent the liver home with her sister who was here visiting for the weekend because she said she hadn't had venison liver in a long time and wanted to try it again. I don't like saw cuts so I bone off all of the meat and take it from there.

I take every usable portion of meat off a deer's carcass that I can. Some of the meat that can't be made into cuts is ground and some is used for stew meat. My wife likes a roast or two, so I save the rounds for that. It's really the deer's a$$ cheeks and I call them "footballs" because after they're cleaned up, they're kind shaped like a football.

The hind qtrs. are separated into sections, cleaned up and packaged so we can use them later for jerky, breakfast steaks, corned venison, etc.... I have taken them to processors who make shaved (chipped) venison in the past but I have a 1hp slicer now so I'm thinking minute steaks.

I make a lot of different kinds of sausages, along with bologna, meatballs, etc... been considering making my own hot dogs because my friends and I usually send meat out for that each season but is there anything you fellas do that I don't and might like to try??? I'm all ears and thanks in advance!!

BPS