This year he didn't accept frozen meat until Feb. He does a heck of a lot of business. You actually have to make an appointment to drop off meat because of his storage space. Here's what I got:



The top left is dried - cured. It's like what you would call jerky sticks. Bottom left is 50 - 50 smoked sausage. The skinny long one is hard salami. The one on the right is jalapeno - cheese summer sausage. That's new this year. I like it the best. Next year I'll get more of that and less of the 50 - 50. I took some to work and everybody went apeshit over it. My favorite right here:



I didn't get my 5 this year. I only got 4. Between that and backstraps in the freezer I'm in good shape on deer meat until opening day in Nov.