Well after 5 days of letting the meat bleed out on ice, we decided to start butchering the meat up yesterday. After a quick trip to Zach's seasons in Deer Park we picked up a 50lb season bag of Original pan sausage, a 25lb season bag of Honey pan sausage, and a 25lb season bag of pepper beef jerky. We then went to a local Kroger that had Pork Shoulder on sale for $1.49 per lb and I picked up 15lbs for my pan sausage and my buddy picked up 20lbs for his pan sausage. We then went to Wal-Mart for some brisket even though it was $2.49 per lb and he picked up a 20lb brisket for his 50/50 hamburger meat. We also picked up 5-11" rolls of foodsaver bags for the meat. After getting home, we started processing around 4:30 and finally gave up the ghost for the night at 5:30 this morning! We completely finished processing the doe I gave my buddy since he hasn't been able to get anything yet and he ended up getting 35lbs of pan sausage, 22lbs of hamburger, and 7lbs of backstrap for a total of 64lbs of meat and we ground up the scraps of tendons and junk for dog food and it netted him 5 more lbs for them. We were only able to process the rear shoulders off my spike before calling it but ended up getting 10lbs of venison for the 25lbs of pan sausage and 8lbs of jerky. Hoping to finish the rest of it tonight and going to fire up the pit tomorrow to put the shoulder bones on to smoke them for the dogs.