My Elk yesterday was 4lb 2oz. I double colander it to bleed it out. This morning the Elk weight was 4lb 1oz. The cut in i used was 15oz of 80/20 ground beef as i didnt want to use any pork belly.
My wife did most of the mixing by hand of the UMAi cure,kosher and salami mix.
Here you can see the Bactoferm TSPX getting ready to be mixed in. I always add this last. In the pic you can see the meat a darker color.
5 small 9″ chubs and 1 larger chub.
Hanging to ferment. Temp in my closet is 78*. These will ferment for 2-3 days before i put in fridge.