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and 8 lbs high temp cheddar

we make 100 lbs every 3-4 months. 100 lbs is about the practical max for us to do at home...the best batch so far was 70 lbs venison(40lbs elk/30lbs deer) and 30lbs pork...teriyaki seasoning plus cure/SE

i do the same with elk. i grind in bacon. i also grind bacon to mix with maple syrup/game meat and herbs for breakfast sausage. i don’t really hunt...i will...but my family supplies me with the meat to make summer sausage, brats, meat sticks,etc.

nice! my nephew just shot a deer that we’re butchering tomorrow. when the day comes, i will endure the monotony of hunting to show my kids how to shoot, track, gut, butcher, and process wild game. this is a lost skill just like being able go build a house or fix your own car...and these skills...

i would befriend somebody who hunts. the gun itself is a huge consideration and big investment. the scope on the rifle alone is as or more expensive than the gun. once you shoot an animal...you need do gut, age and butcher. then, did you shoot something you enjoy eating? i love elk...i don’t...

I grew up hunting...never loved it...but now i process all of the game meat from my family into jerky, meat sticks, salami, summer sausage, brats, breakfast links, kielbasa, prosciutto, etc. I have butchered 3 deer in the past two weeks and never shot one...i like the meat part...not the waiting...