Eileen's book is one the best common sense books on processing I have read. It re-enforced what I had already learned and would highly recommend it to beginners.
Plus 1. Slice of The Wild is very helpful.
I processed most of my elk yesterday, just have a hind quarter to process and then grind the burger.
Only comment I would make is that I think it would have been better to remove the burger meat, neck and rib meat from the carcass earlier. Maybe if i had a chilled room with 80% humidity it would have been ok, but as is I lost most to drying.
We ate the hanging loins last night in the garlic butter recipe and they were well received.
Only class I regret not taking in highschool- meats class. We had a full butcher shop but the schedules/ tracks did not jive.
