In case you were ever curious, this is what a freezer looks like after a successful hunting season.
Before & After:
In the before shot the upper shelf contains the last of FIVE deer we processed last year, I will have that used up in the next month or so. The drawer contains some spring turkey, doves from september, and a few leftover duck breasts from last winter.
The after includes the addition of 143 lbs of de-boned processed elk and about 10lbs of bones we cut up for stock.
Took my husband and I about 11 hours to prepare and package the cow (female) elk this year. He had skinned and quartered it in the field, so probably another two hours work there as well (and of course hauling it out of the woods in a pack frame, thats where friends come in very handy).
We cut up the back straps into large portions that we can use for steaks and such, a few rump roasts, and some shanks to use in stock or other recipes. The rest we cleaned up, cubed, and then ground.
The packaging technique we use has worked REALLY well for us over the years. I wrap tightly in plastic wrap first, and then snugly in freezer paper. We have opened up meat upwards of two years old with no signs of freezer burn (rarely is anything ever in there that long).
So there you go, how to fill up your freezer in just a day