wickowick LSU Fan Head of Island Member since Dec 2006 25311 posts Online
re: Deer Processing Questions - update pg2 (Posted on 11/19/12 at 4:59 pm to sowega dawg)
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...
fishfighter LSU Fan Baton Rouge Member since Apr 2008 20249 posts
re: Deer Processing Questions - update pg2 (Posted on 11/21/12 at 5:38 am to Nodust)
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.
Chris4x4gill2 Alabama Fan North Alabama Member since Nov 2008 2100 posts
re: Deer Processing Questions - update pg2 (Posted on 1/2/13 at 9:33 am to Nodust)
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?