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<blockquote data-quote="tynyphil" data-source="post: 4194472" data-attributes="member: 44419"><p>DONE. Spent 5 hours processing the doe I shot last week. Quarters and backstraps have been in the refrigerator in the garage for 7 days. Deboned, trimmed fat and silver skin, slice backstraps into steaks, packaged some for stew meat the rest was ground and mixed with some 73%/27% ground beef to add some fat while grinding. Good for another year.</p></blockquote><p></p>
[QUOTE="tynyphil, post: 4194472, member: 44419"] DONE. Spent 5 hours processing the doe I shot last week. Quarters and backstraps have been in the refrigerator in the garage for 7 days. Deboned, trimmed fat and silver skin, slice backstraps into steaks, packaged some for stew meat the rest was ground and mixed with some 73%/27% ground beef to add some fat while grinding. Good for another year. [/QUOTE]
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