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<blockquote data-quote="deleted member" data-source="post: 274809" data-attributes="member: 816">Pretty decent buck this year. I am meticulous about taking meat off of the carcass. Everything down to the bone except the rib meat. Neck meat included. I would say i am average when&nbsp; it comes to what is allowed in the sausage pile. Definitely no heavy silver skin, talow, tendons and blood clot meat though. Totals:10 lbs of loin backstraps. I dont trim the silver skin off before packaging in these since it gets trimmed before cooking. I consider it a bit of a protective barrier from freexer burn.12 lbs of very clean whole muscle jerky meat that comes from some specific cuts.6 lbs of those 2 ham roast things. Caveat... i forgot to weigh these before i took them out to the garage freezer. So, this is a guesstimate.39 lbs of sausage meat. 8 pounds of garbage scrap from trimming up all of the above.</blockquote>

[QUOTE="deleted member, post: 274809, member: 816"] Pretty decent buck this year. I am meticulous about taking meat off of the carcass. Everything down to the bone except the rib meat. Neck meat included. I would say i am average when it comes to what is allowed in the sausage pile. Definitely no heavy silver skin, talow, tendons and blood clot meat though. Totals: 10 lbs of loin backstraps. I dont trim the silver skin off before packaging in these since it gets trimmed before cooking. I consider it a bit of a protective barrier from freexer burn. 12 lbs of very clean whole muscle jerky meat that comes from some specific cuts. 6 lbs of those 2 ham roast things. Caveat... i forgot to weigh these before i took them out to the garage freezer. So, this is a guesstimate. 39 lbs of sausage meat. 8 pounds of garbage scrap from trimming up all of the above. [/QUOTE]

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