So, I thought I was going to be at work when this happened! I decided it would be best to learn how to do this so I was there!
Here's what it looked like oin the kitchen here at the church yesterday!
Trevor and two 'drumsticks'
We had already quartered it and peeled 90% of the meat off the skeleton before the word camera ever crossed my mind! Note the exit wound.
That plate would soon be filled with a couple of pounds of meat destined to become jerky.
Careful work resulted in no cut fingers!
These guys were almost as meticulous as vultures!
My job was steaks and stew meat.
In all we would up with about 15 pounds of hamburger, 20 pounds of steak/roasts, 2 pounds of jerky and 6 pounds of stew meat. We ate grilled tenderloin medalions last night and are smoking a venison meatloaf tonight (with Q-view).