I got my deer meat back from the butcher last week.

[bearfan454]

This year he didn't accept frozen meat until Feb. He does a heck of a lot of business. You actually have to make an appointment to drop off meat because of his storage space. Here's what I got:



The top left is dried - cured. It's like what you would call jerky sticks. Bottom left is 50 - 50 smoked sausage. The skinny long one is hard salami. The one on the right is jalapeno - cheese summer sausage. That's new this year. I like it the best. Next year I'll get more of that and less of the 50 - 50. I took some to work and everybody went apeshit over it. My favorite right here:



I didn't get my 5 this year. I only got 4. Between that and backstraps in the freezer I'm in good shape on deer meat until opening day in Nov.

[NMDemDist2]

1. hey Bear! it's great to see you!

I've missed ya :hug:

and as always your deer looks awesome :bounce:

[bearfan454]

2. I haven't been on DU too much lately.

I work between 65 and 70 hours a week. That plus meetings and everything else keeps me busy. At least I don't get in trouble this way. I really enjoy our Cooking group we have here. Nice to see you too.

[NMDemDist2]

3. keep doing what you're doing man!

I'm just so darned proud and happy for you! :hug:

[kestrel91316]

4. I've still got some venison chunks in the freezer from the DBF's

2003 buck that I have to do something with. When it gets a bit old, it cans well so I think that is what I will do to clear freezer space......just cut it up, cook it partially, and can it in pints. He has an oryx tag for NM this fall so we could have a TON of meat!

[jeanarrett]

5. I used to can a lot of our venison.

It was so great--easy and you could eat it right out of the jar it was so tender. Made really great, fast stroganhoff, stews, soups, etc. I wish I had time nowadays to do it.