Every year we take a trip down to Nada to process our deer and wild hog meat. This was by far our biggest haul ever. We had well over 500lbs of meat for four families. We typically pile all the meat together, weigh it and divide up the meat into four portions (or how ever many families that decide to process with us that year). This helps for the years when someone may not have been as lucky in the field (we have no slackers so this works well). We then decide what percentage of the meat will be made into Jerky, Link Sausage, Summer Sausage, and Ground meat. Below is our divisions this year:
Type -- Link, Ground ( weight in pounds)
Nick -- 27, 73
Jared -- 27 , 73
Curtis -- 55 , 48
Preston -- 64 , 40
And I think we all had 10 pounds of summer sausage and 5 pounds of jerky.