Had a guy out to skin and quarter it and take it to the butcher I'm using. I gave him a hand and watched what he was doing, I learned several things that will make processing a deer much easier than the way I've done it. He also pointed out where several glands are that I wasn't even aware of that make much better meat if removed carefully.
He made this look easy. The guy has it down to a science and an art. I also shot a big goat whether that we wanted gone that he processed to take to the same butcher to make sausage out of, I hope I like it. We're doing half spicy Italian and half spicy country sausage.
He made this look easy. The guy has it down to a science and an art. I also shot a big goat whether that we wanted gone that he processed to take to the same butcher to make sausage out of, I hope I like it. We're doing half spicy Italian and half spicy country sausage.