Deer Processing Questions - update pg2 | Page 2 | TigerDroppings.com

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wickowick
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Head of Island
Member since Dec 2006
24799 posts
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re: Deer Processing Questions - update pg2


I worked in a meat market one summer, one or two of these tubs are very handy when cutting up or grinding meat. Used them to hold meat trimmings when cutting, use them to grind meat into for the first pass and to mix meats and seasonings and used them to run filled casing into prior to packaging...




This post was edited on 11/19 at 5:01 pm


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sowega dawg
Georgia Fan
Member since May 2011
2959 posts

re: Deer Processing Questions - update pg2


You can't beat having them. You can find just about any of that kind of stuff from LEM. I've worked in a market for the last 15 years.





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deerbutcher
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Raceland
Member since Aug 2008
45 posts

re: Deer Processing Questions - update pg2


Get a new processor if he cannot do your meat the way you like it





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Nodust
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Member since Aug 2010
18870 posts

re: Deer Processing Questions - update pg2


quote:

I'm going to look for a Holiday sale on an electric meat grinder. I'll start with that and probably use the wax paper to roll it out for freezing.



If all your butcher does is grind it up, you can pay for it with a few deer. I bought one for $120 from cabelas. Works good if you have three or four deer a year.

Anyone have a jalapeno and cream cheese recipe? I want to try this this year.






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fishfighter
LSU Fan
Baton Rouge
Member since Apr 2008
19774 posts

re: Deer Processing Questions - update pg2


quote:

I bought one for $120 from cabelas


Bought a new one last year from them. Bought the 1hp. That sucker eats meat, but it did cost around $350. For years I used small ones(1/4hp) and took all day. The one I have now cuts that down to an hour. Money well spent.






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Nodust
LSU Fan
Member since Aug 2010
18870 posts

re: Deer Processing Questions - update pg2


I don't make much sausage, but I would get a bigger one than I have if I did.





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Chris4x4gill2
Alabama Fan
North Alabama
Member since Nov 2008
2067 posts
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re: Deer Processing Questions - update pg2


Little update to this thread. I bought a manual grinder.

Made my first batch of sausage over the weekend.

I made 3 lbs half venison / half ground boston butt. Used LEM Breakfast Sausage seasoning mix.

I am happy with the results, but will make a few changes on the next batch. Will add some more sage and black pepper to the spice mix. Also will try a batch with some red pepper.

The first batch was still a little dry, not bad but would like to add a little bit more fat to the mix. Is there a way to do this without increwasing the pork ratio? would a different cut of meat work better?

Any thoughts on using the fat from a ham in the sausage making?







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tenfoe
Member since Jun 2011
3133 posts
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re: Deer Processing Questions - update pg2


quote:

would like to add a little bit more fat to the mix. Is there a way to do this without increwasing the pork ratio? would a different cut of meat work better?



bacon ends and pieces






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