40% is right on the money for an average!
On a good meat doe I can usually get 50%
But it takes a lot of patience to do it and you have to whittle all the meat off the bones , in between the ribs, and off the neck
I debone all my deer no need to mess with chops or other stuff so I can bag it or take pure meat to a guy that makes a great brat or summer sausage.
Noone around here makes a decent summer sausage, or you pay so much it is cheaper just to go buy some at the store.
My family uses a lot of sausage and ground meat, so I process a lot of my meat that way. I am not really a fan of venison roasts, never have been really. I do save the rump roasts and the neck roast for the crock pot..
That is one of the reasons I like to shot a big hog every year is to make sausage. This was my first time making link Italian sausage, but it turned out absolutely wonderful. It is sort of a PIA to feed the hog casings onto the tube, but it is worth it in the end. I can't wait to pop a big ring of that sausage on the grill this weekend
You all are making me hungery.
