I usually have two deer and one elk to eat a year.
The meat is usually cut and wrapped by me or canned.
The shoulder blades and leg bones are boiled to with vegetables and spices to make broth 4 canning and cooking later. I can the broth alone also. I use no salt.......try buying that at the store!
The scraps and some other muscle groups are put in gallon freezer bags and I do not take this frozen meat to the butcher until February, that way I know it is only my meat getting processed. I buy pork butt at about 15% of the weight. I figure about 9 pounds per gallon freezer bag.
I buy pork butts at under 1.75 a pound.
It costs about 70 cents a pound for the butcher to grind, package and flash freeze the burger.
I most likely do about 75 to 100 pounds a year at most.
So at let's say $70 a year I cannot justify investing or monkeying around with grinding my own.
The trick is the butchers grinder can handle sinew etc and partially frozen product so it never gets truly thawed or warmed up when processed. It is absolutely delicious.
As Emeril Lagasse says " Pork Fat Rules!"
Last edited by Angus1895; 10/28/18.
