This year was warm so I actually butchered at camp…kinda. Cut up and bagged for trim and burger. The good straps and loins got put on ice until I got home and vac sealed them.

We’re going to get some sticks and polish made this season I think.

I have a decent amount to grind up. Typically we don’t mix the grind. But we bought a 1/4 of beef and some of it is kinda tough. So, we’re going to mix it with the grind.

Last edited by tzone; 12/03/23.
Camp is where you make it.