Finally wrapped up the last of the processing today. I like to space it all out throughout the winter as it's more enjoyable that way and it's fun to have a few weekend get togethers in the dead of winter up here. This year I did some steaks, roasts, burger, jerky, summer sausage, and some ring sausage.
For the jerky, I did some antelope cold smoked and then finished on the dehydrator. Teriyaki and sweet & hot. I like to vacuseal it all in the pint size zippered bags. Great for throwing in the pack.
Applewood smoked cheddar summer sausage and cheddar jack ring sausage. My favorite.