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re: Deer Processing Questions - update pg2
Posted on 11/19/12 at 4:59 pm to sowega dawg
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...
This post was edited on 11/19/12 at 5:01 pm
1
Posted on 11/19/12 at 5:03 pm to wickowick
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.
Posted on 11/21/12 at 4:43 am to Chris4x4gill2
Get a new processor if he cannot do your meat the way you like it
Posted on 11/21/12 at 5:31 am to Chris4x4gill2
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.
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.
Posted on 11/21/12 at 5:47 am to fishfighter
I don't make much sausage, but I would get a bigger one than I have if I did.
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?
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?
Posted on 1/2/13 at 10:06 am to Chris4x4gill2
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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