Took a nice fat doe friday eve, a week ago.
![[Linked Image]](http://i38.photobucket.com/albums/e129/glenn1221/latestgunstuff/doe_zpsqtfngs3j.jpeg)
Had her in the cooler by 10PM.
Wet aged the backstraps 6 days
![[Linked Image]](http://i38.photobucket.com/albums/e129/glenn1221/food/jerky_zpshd5ieecu.jpeg)
Aged the hinds for 8 days
![[Linked Image]](http://i38.photobucket.com/albums/e129/glenn1221/food/bonedoutmeat_zpsyplbn0n5.jpeg)
Had 6 pounds of bacstrap from a bison my son shot last year.
About 22 lbs. of meat in all.
Should make about 12 to 14 lbs of jerky
ya!
GWB
![[Linked Image]](http://s38.photobucket.com/user/glenn1221/media/latestgunstuff/doe_zpsqtfngs3j.jpeg.html)
![[Linked Image]](http://s38.photobucket.com/user/glenn1221/media/food/jerky_zpshd5ieecu.jpeg.html)
![[Linked Image]](http://s38.photobucket.com/user/glenn1221/media/food/bonedoutmeat_zpsyplbn0n5.jpeg.html)
