Live from the butcher shop 2024

[Moho81]

Just wrapping up processing for today. Just need to vacuum seal the good stuff. Get the chunks for grind in the freezer for a couple of hours before running it through then I’m done with this one. Its laborious but I wouldn’t do it any other way. 

[Wolc123]

I am aiming for doing that Thursday night, grinding everything but the back straps and neck roast.  I’ll zip lock the grind from this one and probably the next one.  We go thru that so fast that it don’t make sense to vacuum seal the first one or two.

 
 

I think we probably have a lifetime supply of quart sized zip lock bags after our Costco trip today.  I will vacuum seal any deer after the first two and keep grinding most of them. Up until last month, it had been about 10 years since we ran out of grind.  The vacuum sealed stuff lasts at least (4)years in the freezer.  We still have quite a few vacuum sealed roasts in the freezer and 3 or 4 packs of backstrap.  
 

Just one heart though, and now two quart packs of liver.  I’ll be taking that liver with me up to the in-laws on early ML week because they really like it.  

Edited September 15 by Wolc123

[fletchny11]

Good looking work Moho!

[Splitear]

24 minutes ago, Moho81 said:

Just wrapping up processing for today. Just need to vacuum seal the good stuff. Get the chunks for grind in the freezer for a couple of hours before running it through then I’m done with this one. Its laborious but I wouldn’t do it any other way. 

That is some clean work. 

[nywaw]

3 hours ago, Splitear said:

That is some clean work. 

Agree, that is primo!

[JohnPlav]

Cleaning up the doe trimmings. I’ll grind and marinade tomorrow for a batch of jerky this weekend.