Half the time I do it myself, half the time I have Crippen's do it. Often it's too warm. I have the capability to chill and age a deer but an elk is too big. Sometimes I'll take two quarters to Crippen and do the rest myself. I use pork fat for sausage and beef fat for burger. I agree bacon works very well for "burger" burgers. They have big bags of bacon trim, shorts, and end pieces at King Soopers that are relatively cheap. It's the leftovers that aren't pretty enough for packaged bacon. Last year we ran out of ground and still had roasts in the freezer. We ground them with the bacon and liked it. In my opinion a deer needs more doctoring up than an elk.
I've always wondered how you guys in the South manage to cool your game. What do you do with a deer with it's in the 60's?
Last edited by RyanF; 01/21/22 09:20 PM.
