Spent 3 hours butchering two of the three deer that were hanging, cutting the meat off the bone. Will try to finish the last deer tonight. The large portions will be frozen as roast/steaks, and the rest will be cut into chunks, put in the freezer, and then ground into burger. Freezing the meat first makes it go through the grinder much easier. Then it will be an hour or two of packaging and that will be it for another deer season.
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Mark Stopha
Alaska Wild Salmon Company
4455 N. Douglas Hwy
Juneau, AK 99801
www.GoodSalmon.com