I’m surprised that’s all they have. I was able to get 20 lbs a couple months ago. I did a very simple 1 lb fat to 10 lbs elk for my burger this year and it has been excellent. Obviously for sausage you need more. But keep in mind the fatback is 100% fat whereas pork belly is like 60-70% fat.
Iowa meat farms on mission gorge. Pork fatback is what I use for my grind also. It’s cheaper than belly or shoulder also, though those things work fine for that purpose too. If you call ahead they’ll package up what you need and have it ready to go.
D19 is a tough zone with very low deer density. I killed a couple of bucks there in 2018 and 2019. I’ll shoot you a PM with some locations to look into.
I went to Bishers one time back in 2015 before I got my own grinder and I can’t recommend it. I think I brought them 20 lbs and did 10 lbs burger and 10 lbs sausage and it was 75 bucks. It looked like it was run through a very coarse grind one time and that’s it.
Hunting for a mature animal without any feeling of pressure on you to fill the tag is one of the most rewarding ways to hunt. I hunt enough every year that I always have some hunting like that. Some hunts are “meat hunts” and some hunts are for an animal of a certain class, or sometimes for one...
If you’re looking for mature deer management…. You won’t find it in the 16. This is an opportunity hunt. The vast majority of people holding a D16 tag are shooting the first legal deer they see. Keep in mind that the success rate on the rifle tag hovers around 10% so most people who get a tag...
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