[bart]

yes we do all of our own processing
we only keep the best steaks (backstraps and tenderloins)
my son, myself and my best friend make a few hundred pounds of bratwurst and italian links and also some bulk style breakfast sausage out of all of our deer
we bbq and grill them year round
we prefer to call them alfalfa rats as that's where they live and feed all summer
we buy a brat spice mix called blue ribbon and it's the best I've ever tasted, we blend our own spices for the italian links and breakfast
we've got heavy duty grinder a 20# capacity stuffer and after hours access to a butcher shop to use their chamber vac sealer