I cut out the steaks and roasts I want, grind some into straight venison hamburger. That way we can mix it how we want. This year I took the rest of my trimmings to Upsala, having cheese brats, summer sausage, breakfast sausage, and jerky made..
Took the trimmings from a small doe my BIL shot into the local butcher for wieners and sticks.
Honestly I haven`t found a better place for venison than my local place, but because they still butcher on the farm, they don`t take much venison. Only for their existing customers...
Last year as warm as it was, I couldn`t get anyone in our group to help me cut up deer the night they were shot, so I took mine cut it up myself and took the other two into another local meat center. For some reason this year they were all over me to help cut up deer. Seems the $500 bill at the meat center changed their attitudes a little. BW
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Today's Featured Article - Grain Threshing in the Early 40's - by Pat Browning. The setting is rural Wisconsin, halfway between East Troy and Elkhorn, on Hodunk Road, our nation was at war, and I was 6, 7 and 8 years old. George was our "threshing neighbor." He was the one with the threshing machine, a JI Case on steel wheels, and he pulled it to our farm with a JI Case standard tractor also on steel. In those days, steel wheeled implements were common. The roads were general gravel, so the lugs cutting into them wasn't a problem. George would set up the thresher, s
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