Meat processing and hide tanning

[brianakell]

For me, I just did up backstraps and tenderloins int steaks, a few other steaks and a roast or 2. Ground the rest. But did the ground into 1-2lb packages. Figure this way I can thaw, and regrind with whatever to try different recipes as I choose. FWIW, those kitchenaid stand mixer with grinder attachments work well. Ground still-nearly-frozen critter without missing a beat.

As for the mount, just cut the skull plate, boiled that, and planning to epoxy/screw/glue to to small board to put on the wall. A lot less work of course, start to finish about 2 hours. And cleaned most of the meat/hide off before boiling so the wife didnt even kill me when I did it inside!