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Message
Processing Deer at Home
Posted on 10/21/25 at 2:30 pm
Posted on 10/21/25 at 2:30 pm
I started processing my own deer last year just using the grinder attachment for my Kitchenaid and poly bags. I’m wanting to get a better grinder, and I’ve pretty much decided on the LEM #22. Is this overkill for grinding 1 deer at a time? I remove all silver skin, fat, and cartilage if that makes a difference.
I’m looking for opinions and feedback on single grind vs the dual grind models.
I’m also looking for opinions on what’s best between vacuum sealing, freezer paper, and the poly bags for ground meat. I’ve had all 3 from various processors, but seems like most use freezer paper. The poly bags are easy enough to fill by adding a stuffing tube to the grinder on the second grind, but not sure how well those work for long term storage. Vacuum sealing seems to have mixed reviews online. Lots of people love this method, and others say they have bad experiences with bags losing seal here and there for random reasons.
For larger cuts like roasts, I just double wrap tightly in cling film and then store in freezer bags. This works well for roasts, but would be a little finicky trying to wrap ground meat with cling film I assume.
I’m looking for opinions and feedback on single grind vs the dual grind models.
I’m also looking for opinions on what’s best between vacuum sealing, freezer paper, and the poly bags for ground meat. I’ve had all 3 from various processors, but seems like most use freezer paper. The poly bags are easy enough to fill by adding a stuffing tube to the grinder on the second grind, but not sure how well those work for long term storage. Vacuum sealing seems to have mixed reviews online. Lots of people love this method, and others say they have bad experiences with bags losing seal here and there for random reasons.
For larger cuts like roasts, I just double wrap tightly in cling film and then store in freezer bags. This works well for roasts, but would be a little finicky trying to wrap ground meat with cling film I assume.
This post was edited on 10/21/25 at 2:32 pm
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Posted on 10/21/25 at 2:41 pm to Stitches
Stuffing tube, foot pedal for on/off, and poly bags for grind are the only way I'll do it now. I've done it with the vacuum seal bags and all that but I find the poly bags last just as long as I need them to in the freezer which is about 1-2 years. I clean my meat and divide it into 8 lbs (I mix my grind 80% deer 20% beef fat). I put my 8 lbs deer and 2 lbs beef fat into a tote and season it like I want (before I grind anything, helps with the mixing to me) then do my course grind. Continue this until all of my meat has gone through the course grind, mix everything up even better, then change to my fine grind plate and stuffing tube with the poly bags. Use a tape dispenser once i get my 2 lb bags filled and into the freezer they go. No extra work added. Everything else I'll vacuum seal and label.
ETA: I didn't even answer the main question. I have an LEM #22 like you're looking into and its perfect for my needs of a couple deer a year.
ETA: I didn't even answer the main question. I have an LEM #22 like you're looking into and its perfect for my needs of a couple deer a year.
This post was edited on 10/21/25 at 3:34 pm
Posted on 10/21/25 at 2:41 pm to Stitches
I have tgr mighty bite number 8. It does great for a deer or two, I vac seal everything and have had fewer problems w my bags losing seal than the ones from processor. I just use a food saver from Sam’s probably on the medium price point for Foodsavers.
If you grind slot of pork it can be a pain on clogging the grinder but I don’t use much pork, just when I do a ham in pan sausage and I grab a butt for it. For my ground I buy a cheap brisket and shoot for 50/50.
If you grind slot of pork it can be a pain on clogging the grinder but I don’t use much pork, just when I do a ham in pan sausage and I grab a butt for it. For my ground I buy a cheap brisket and shoot for 50/50.
Posted on 10/21/25 at 2:44 pm to Stitches
We get by fine doing 20 or so pounds of sausage a year from 2 to 4 deer (knock on wood) using the KitchenAid mixer attachment. I tend to just to freezer bags for the bulk sausage, but I've also used the vacuum sealer (which we do use for everything else).
Posted on 10/21/25 at 2:46 pm to Stitches
I have a Weston grinder of the same horsepower as the LEM #22. The only time I complain about it is when I have to put it in/take it out of storage. It's about 50 lbs. It'll grind a deer up as fast as you can feed it, though. I only remove the really thick silverskin and all fat. It eats whatever you feed it.
I've done all 3 and the easiest is to get a stuffer to fill the poly bags. Running the meat back through the grinder to fill them takes a lot more time. As far as storage goes we usually eat all the ground meat within a year but I've had some tubes get lost at the bottom of the freezer and there was minimal freezer burn after 2 years.
quote:
I’m also looking for opinions on what’s best between vacuum sealing, freezer paper, and the poly bags for ground meat.
I've done all 3 and the easiest is to get a stuffer to fill the poly bags. Running the meat back through the grinder to fill them takes a lot more time. As far as storage goes we usually eat all the ground meat within a year but I've had some tubes get lost at the bottom of the freezer and there was minimal freezer burn after 2 years.
Posted on 10/21/25 at 3:00 pm to Stitches
LINK
I bought this grinder last year and it chews through 50# fairly quickly. They run sales pretty often, I think I paid $399.
As for storing, I do both bags and vacuum sealing. I prefer vacuuming because I can pack it pretty thin and they stack up neatly like envelopes. It also defrost quicker that way.
I bought this grinder last year and it chews through 50# fairly quickly. They run sales pretty often, I think I paid $399.
As for storing, I do both bags and vacuum sealing. I prefer vacuuming because I can pack it pretty thin and they stack up neatly like envelopes. It also defrost quicker that way.
This post was edited on 10/21/25 at 3:05 pm
Posted on 10/21/25 at 3:03 pm to Stitches
This is the one I have and it does everything I've needed:
Meat your maker
Bought it on sale for $250 last year.
ETA:
Meat your maker
Bought it on sale for $250 last year.
ETA:
This post was edited on 10/21/25 at 3:54 pm
Posted on 10/21/25 at 3:11 pm to Stitches
quote:
decided on the LEM #22
I recommend one of the LEM Dual Grind units. LEM Dual Grind
I have the #22, and you almost can't feed meat faster than it can grind. Dual grind eliminates having to grind in 2 sequential grinder plate stages..... grinding, catching in a meat lug, and then feeding it through the grinder again. You can also just "single grind" by placing the "stuffer plate" inline instead of a second grind plate.
Posted on 10/21/25 at 3:29 pm to Stitches
Make sure whatever model you get you can put a “tenderizer” attachment on it, being able to tenderize cuts that are not suitable for grilling definitely decreases the amount of sausage meat you get and fried cutlets are the bomb.
+1 on vacume sealing, flat packs stack better and defrost very quick in warm water compared to large packs.
+1 on vacume sealing, flat packs stack better and defrost very quick in warm water compared to large packs.
Posted on 10/21/25 at 3:39 pm to Stitches
Meat Your Maker is running 30% off right now on their 1.5hp grinder. It’s on sale for $585, which is about $200 cheaper than the 1hp LEM I mentioned in my original post. I might pull the trigger on this one. It’s definitely overkill for me, but it’s cheaper than their .5hp and 1hp models with the sale.
This post was edited on 10/21/25 at 3:41 pm
Posted on 10/21/25 at 3:51 pm to Loup
So you just do a single grind and then use the stuffer? How big of a stuffer are you using? I see them from 5lbs all the way up to 30+
Posted on 10/21/25 at 4:21 pm to Stitches
I have an almost 30 year old 1 hp general slicing grinder that sounds similar to the LEM and it grinds as fast as I can feed it. I would like to add a stuffer to the arsenal as well. Last three deer we made all ground meat as we tend to use that before sausage. I also use the meat bags and just picked up a LEM taper as it takes a while to use hog rings. Must have for working solo is a foot pedal I picked up a generic one off amazon. Plugs into the wall and grinder into it works flawless
Posted on 10/21/25 at 4:36 pm to RedBeardBaw
I have the lem #8 and it’s plenty enough to do multiple deer. I used to do 2 grinds and now just use the small grind plate and run it once. No problems even if I don’t get all the silver skin. I like to vacuum pack flat so they stack nice and easy in the deep freeze.
Posted on 10/21/25 at 5:17 pm to Wolfmanjack
Bought a Vevor commercial vacuum sealer last season and it’s been one of the best things I ever bought
Professional grade vacuum sealing for a great price
Professional grade vacuum sealing for a great price
Posted on 10/21/25 at 5:45 pm to Stitches
Opinions will vary but I have never struggled with a cheap grinder, especially if you’re removing silver skin. The $99 ones from academy can grind faster than you can trim.
That said, I have yet to find a vacuum sealer that’s not a massive piece of shite.
That said, I have yet to find a vacuum sealer that’s not a massive piece of shite.
Posted on 10/21/25 at 6:03 pm to Stitches
I grind it twice then use the stuffer. Would probably be easier for me to package with the grinder if I had a foot pedal.
My stuffer is an 11 lb Hakka. I wish it were smaller honestly. The way its designed you end up with about 12 Oz of meat in the elbow after the piston is all the way down.
My stuffer is an 11 lb Hakka. I wish it were smaller honestly. The way its designed you end up with about 12 Oz of meat in the elbow after the piston is all the way down.
Posted on 10/21/25 at 6:33 pm to Loup
I use the lem grinder to make sausage without the foot pedal. It’s not that difficult. Maybe the first link or so is a little less than perfect , you find a rhythm eventually.
Posted on 10/21/25 at 7:06 pm to Stitches
I process my own. Have a grinder from meatyourmaker forget which one. But can do an entire deer fairly quickly. I use a small food saver sealer just because I don't want another huge machine. If it breaks I'll buy another.
Posted on 10/21/25 at 7:45 pm to jmh5724
quote:
prefer vacuuming because I can pack it pretty thin and they stack up neatly like envelopes. It also defrost quicker that way.
The exact way I do mine. I like to flatten the ground out and vacuum seal. It may not be easier, but seems easier and neater in the freezer.
Also a couple years ago I started using 20% bacon ends in my ground. Man it’s been a marvelous addition, especially doing deer burgers.
Posted on 10/21/25 at 7:56 pm to Stitches
Ive had the LEM #8 for 15 years. I think it’s .5hp. I process all my deer at home . Average 3 a year. Never had issues. I love the tenderizer and Jerky cutting attachment. That and a vacuum sealer and you are good to go.
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