I was pleased to hear that you were recognized for your poultry sausage and salami at the American Cured Meat Championships in Reno. Congratulations! Keep up the good work.
As always the ALERT personnel appreciate your efforts that go towards our training. You are not forgotten!
I want to thank you for the graduation gift as well as all your help and patience with me throughout the last couple of years. I will never forget those who helped me to get to where I am today!
Thank you so much for the wonderful hotdogs!!! Everyone loved them and your donation made our fundraiser not only possible but a success!!!
I wanted to send you a personal thank you for your help with the weigh-in process for the 4-H/FFA market animals at the fair. We truly appreciate our volunteers more than they know. We’d also like to thank you for your business support with the auction as we are lucky to have such great community partners! Thanks again!!
Do not make your game into a “Basket Case” before sending it to a wild game processor.
Do not cut the hocks on the hind quarters.
Wash out the body cavity.
Leave kidneys attached to the inside of the carcass when gutting.
Do not skin your game until it is time to cut it. The hide protects the meat from drying, insect and bacteria. For maximum yield leave the skin on your animal until just prior to cutting.