I was curious to how many save the meat and what you make? I've seen a couple guys on here make breakfast sausage.
Also i would encourage you to do so if you haven't. It's really good.The last two years i've been saving it and having salami made out of it by tnt meats.Turns out fantastic and its a good way to add to the freezer.
I''m at 62 pounds this year so far which is about as much as a deer.
When i skin them I squeeze and drain any castor out before i start so it can't drip on the meat, Then i carefully skin it so as not to get any on the meat.When i'm done skinning i cut the backstraps off and the hind legs only and trim all the fat off and bone it out, then i wrap it and freeze it. When i get 25 pounds it goes to tnt and i get lunch meat made.
The last thing i always do is check the liver for white spots. Was told that is how to check for trichanoseses.
Then i freeze the carcass and there is still enough there for a good cat bait, when needed,
You don't get a lot of meat doing it this way but its all good quality,Usually takes about 10 beaver to get 25 pounds.
Everybody that has tried it loves it.I even gained access to a new spot with greyhound by giving the land owner a package of it.
