Charlie P as we have discussed many times it is amazing how jerky disappeares. I slice the jerky when butchering and put it in about 5 pound portions and freeze. 5 pounds makes a nice batch. In a week its gone. I usually purt up four hind legs as jerky. Have been spoiled up here and only eat loins straight up. the rest is burger and sasuage. Had five der this year so I'm in pretty good shape. Must have 30 pounds or so meat to grind in the fridge.