Hey, don...

We've got a nice little processing operation......

We'll can some in pint mason jars.....Parboil the chunks.....Put in the jars with minced garlic, salt, and a beef-bouillon cube (and water), and pressure-can them. They keep forever, and are great in stews or gravies......Mostly vac-seal the burger and freeze. The sausage (with 25% pork), the same....(GREAT for chili, or just sausage patties for breakfast)....A LITTLE jerky, but not a whole lot. We'll get at least one nice roast out of each deer, and of course, the breakfast steaks come from the tenderloin.

Between that and the fishing we do all year, hardly EVER have to buy meat......