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Grind Day
Chief Shaway
Member, Moderator Posts: 6,290 ******
Yesterday we ground up 8 white tails and 100 pounds of pork.
We bulk packed 90 pounds of deer and 70 pounds of pork for use in summer sausage, sticks, and Italian sausage.
The rest was bagged in one poundish meat bags.
I used my grinder to fill one tub then switched it over to start bagging while one of the other guys used his grinder to grind the rest.
My grinder has a #32 throat while his is a #42.
Mines pretty fast but his is amazing at eating that meat.
We started at 9 and were all done but cleaning up by 11:30.
That second grinder made one heck of a difference.
Comments
Heck yeah,,
Just did similar, only 6 deer worth of scraps, into 1lb freezer bags.
I used to stuff the bags with my grinder, but then I bought a stuffer out of the bargain cave. It's amazing.
I find I enjoy processing the spoils of our hunts just as much as the thrill of the chase. Daughter and wife helped this year as well as the hunting buddy.
Time well spent, and you know exactly what happened to your meat, and what's in it.
Diver-rig, you have the same grinder as I do.
I have the mixer that attaches to it. We’ll use it to make the summer sausage and sticks.
My buddy has the new Carnivore and was amazing.
He also has a stuffer but he didn’t bring it over.
We will use it for the sticks for sure.
He didn’t think he had a tube to bag the burger but he’s pretty new to it all.
They are amazing. Thought about buying a bigger HP one, but can't justify it yet, and delegate my 1/2 hp to running the mixer and juicer.
Have an old friend that got me back into processing meat and garden fodder, 20 years ago.
He makes amazing sausage.
I'm extremely lucky for a mentor, and very appreciative.
It's nice to see people doing it themselves, instead of just paying someone else to do it for them.
My grinder is the Cabelas1 hp with the 32 neck
My buddy’s is the new 1 1/2 hp with a 42 neck.
We will just use everyone’s small smokers.
Nothing on the scale that you use!
Agreed. I enjoy doing it myself.
Heck, at the least of $100 a deer just to have it ground, a guy could pay for a good grinder pretty quick. Let alone making the sausages and sticks.
Love the equipment and dedication...We try and limit our production to 20# per batch...only have a 5# stuffer and a 20# mixer...works for us...This summer our 14 YO granddaughter wanted to learn how to make sausage...So it was gave on!!!
Combat Vet VN
D.A.V Life Member
Nice job...you all are making me HUNGRY !!!!
I have a plastic tube looks sorta like funnell you put under the lockring of grinder I use it to fill freezer bags so don't get meat/blood on area that seals, I guess you could use it to stuff a casing, is this what you mean by a stuffer??? we are also lucky enough to have a cuber, and I cube my whole deer , loins and all, as we eat a lot of baked steak made in crock pot this way........ as others have said I love to see people work their own deer up, hate to see folks pay $100 or so for few hours work, we usually get together one evening during hunting season and work everyones deer up, and then put in vacum sealer bags and freeze no mess no hassle when get home.....
I remember those days, back before I had alpha gal. The most I processed in a season was 16 deer, I was sick of processing after that. I gave everyone lots of deer meat that year.
The shiny thing is a stuffer. You can "stuff" meat into casings, or into plastic 1lb/2lb/5lb bags. There are different tubes you can attach to the big nut on the bottom.
My 1/2hp grinder can do it, also. But, it struggles, and it takes forever.
The op's much bigger one will stuff a lot faster, and better.
Awesome photos, grunt!
I love that your granddaughter wants to help Grunt. That’s awesome.
My son liked to help when he was younger and at home.
He is 26 now, lives an hour away, and his girlfriend was on her way to his house for the week.
Even though one of the deer was his, I understood his decision to spend the weekend with her instead of dad and his friends grinding meat. 😉
Hillbille, that’s what I use to stuff my burger bags.
I put in a propeller looking thing, put the biggest tube I have under the locking ring and fill the bags that way.
I use 1.5 pound meat bags.
My way works good but, Divers dedicated stuffer I’m sure is better.
I also have a tape machine.
You fill the bag with meat, twist the end, then just push the end down through the taper and it tapes up the end.
Im half way through my third box of burger bags.
500 per box!😃
I used to add pork and the butcher where I bought it told me I was making a mistake. He advised buying beef hamberger 70% when it went on sale. Add it to my venison at 25 to 30% and it would not only keep better, but taste better. It would not be dry and make paddies stay together better. Took his advice ten years ago and am very happy with that mixure.
JJ, the pork is only for the summer sausage and sticks.
My deer burger is straight deer.
I add nothing to it.
I’ve never seen a reason to.
Doing it yourself is BEST!! Having it done and paying a big price, all the while not knowing if the venison you get back is even the same deer you took to the processor!