50 lbs got ground, 14 lbs pressure canned in stew sized chunks, the backstraps were filleted off and cut 1" thick for grilling, the loins were frozen whole, and I took 30lbs to the butcher. They'll add 20lbs of pork to that for a total of 50lbs. Half of that will be pepperettes, and half pepperoni.Forgot to ask, what you planning to do with the meat? Jerky, smoking?
(The backstraps and loins together weighed 12lbs).I've walked our property and the one across the road where I shot the buck, and there is plenty of activity. It's killing me to stay home with a tag in my pocket.

there has been a shortage of our ammo but I’ve always managed to find some. I ended up calling nearly every store within 50 miles on indiana side and a couple in Louisville. We finally purchased last box of 240gr from 1 local shop and ran back to the range to reset scopes. After we finished at the range, I was lucky enough to grab last box of hornady 240gr at a store north of the range. We almost had to call it a season before it even started
