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Started By
Message
re: Deer Self Processing Setup
Posted on 1/4/24 at 10:55 am to No Colors
Posted on 1/4/24 at 10:55 am to No Colors
Most points already mentioned here, good advice. I’ll add some more.
Get a bigger grinder than you think you need. I just got the Meat Your Maker brand 1.5hp grinder, mixer, foot pedal and chamber sealer. Very happy.
The bag sealer Loup shared is where it’s at for ground meat. I got one recently and did a run of breakfast sausage with a sow I had deboned. Game changer. If you will do sausage just break down and get a sausage stuffer. I’d recommend no smaller than a 10lb model.
Victornox knives. I like the semi flex models.
Depending on the size of the area you build/set up choose your floor drain wisely. Either do multiple along a sloped wall or dedicate a corner. Do NOT do a center drain.
Heavy duty overhead shelves for storage. I agree marketplace watching you can find plenty fair priced SS tables/sinks/etc.
Get a bigger grinder than you think you need. I just got the Meat Your Maker brand 1.5hp grinder, mixer, foot pedal and chamber sealer. Very happy.
The bag sealer Loup shared is where it’s at for ground meat. I got one recently and did a run of breakfast sausage with a sow I had deboned. Game changer. If you will do sausage just break down and get a sausage stuffer. I’d recommend no smaller than a 10lb model.
Victornox knives. I like the semi flex models.
Depending on the size of the area you build/set up choose your floor drain wisely. Either do multiple along a sloped wall or dedicate a corner. Do NOT do a center drain.
Heavy duty overhead shelves for storage. I agree marketplace watching you can find plenty fair priced SS tables/sinks/etc.
1
Posted on 1/4/24 at 10:56 am to No Colors
I didn’t have any type of commercial grade sealer just a basic FoodSaver so maybe commercial ones are better but I always felt like air pockets were left around the ground meat. Also buying rolls of material then cutting to size and double sealing was time consuming.
Now I’m using the 2lb bags and my stuffer to fill them. It’s quicker and the bags are cheaper than vacuum sealer rolls. I can place the bag on my sausage stuffer tube and hold slight pressure as the stuffer fills the bag then twist the bag top at the desired fill level. There is no air trapped. Then snapping the twisted bag into the tape machine and boom done.
Total time of grinding and packaging a whole deer was cut in half swapping from vac sealer to bags with stuffer
Now I’m using the 2lb bags and my stuffer to fill them. It’s quicker and the bags are cheaper than vacuum sealer rolls. I can place the bag on my sausage stuffer tube and hold slight pressure as the stuffer fills the bag then twist the bag top at the desired fill level. There is no air trapped. Then snapping the twisted bag into the tape machine and boom done.
Total time of grinding and packaging a whole deer was cut in half swapping from vac sealer to bags with stuffer
This post was edited on 1/4/24 at 11:17 am
Posted on 1/4/24 at 11:24 am to No Colors
Another thing I will add. I package most of my meat in a plastic bag then wrap it up in butcher paper. Easy to write on and works almost as good as vacuum sealing but much quicker. The open gallon bags, twist all the air out and wrap.
Posted on 1/4/24 at 11:57 am to No Colors
My only suggestion is to make sure you have hot water. Everything cleans so much better spraying a hose pipe with hot water.
Posted on 1/4/24 at 1:00 pm to No Colors
quote:
Can you go into more details on why??
If you have a sausage stuffer it's a lot faster, cheaper, and easier. Takes about 10 seconds to fill a big and a second or two to seal them with the tape rig.
Posted on 1/4/24 at 1:02 pm to Loup
Loup, as for your stuffing tube hold a bunch at the end of the run, maybe run crackers or bread thru it to push out the remainder.
Posted on 1/4/24 at 1:02 pm to No Colors
quote:
Can you go into more details on why??
As mentioned, the stuffer can do the bags and the tape dispenser setup is faster. I have a nice Westin Vac sealer but it’s just easier to use the stuffer and bags personally.
Posted on 1/4/24 at 1:06 pm to Cypressknee
quote:
Do NOT do a center drain.
I'm gonna need a bit more info on why not here.
I was picturing two drains for a 16x24 room. And looking at Reds picture he has basically a channel drain system that runs down the center of the room that looks badass.
So what's the advantage of doing it along the wall?
Posted on 1/4/24 at 1:22 pm to No Colors
It depends largely on the size of the room. Layout and slab slope too. Although, a corner drain is just easier to rinse to/towards. A center drain you kind of have to chase and circle if that makes sense. I’ve used both, I prefer a corner but maybe that’s just me.
Posted on 1/4/24 at 1:34 pm to reds on reds on reds
WOW thats bad arse!!!
Posted on 1/4/24 at 1:35 pm to No Colors
Whatever you do, get upright freezers.
Maybe 1 chest freezer for obscure things but a good commercial double door freezer would be a game changer
Big surface area cutting table
Deep sink
Hot water
Many meat lugs and big pans
A dedicated drying rack for dishes
Knife sharpener
Maybe 1 chest freezer for obscure things but a good commercial double door freezer would be a game changer
Big surface area cutting table
Deep sink
Hot water
Many meat lugs and big pans
A dedicated drying rack for dishes
Knife sharpener
This post was edited on 1/4/24 at 1:37 pm
Posted on 1/4/24 at 2:01 pm to mylsuhat
Bonus pic of inside the walk in for fun.
Posted on 1/4/24 at 2:17 pm to No Colors
dude I just threw away about a dozen insulated walk in cooler panels…I couldn’t give them away 
Posted on 1/4/24 at 5:58 pm to Cypressknee
quote:
Loup, as for your stuffing tube hold a bunch at the end of the run, maybe run crackers or bread thru it to push out the remainder
Good idea. I usually just cook it up and eat it. Thanks
Posted on 1/4/24 at 6:16 pm to No Colors
I have a commercial grinder (general slicing Mc-100) that’s pushing 30 yrs old it’s from back in the day when my family’s company had a deer camp. I used it for grinding and sausage stuffing. I debone on my outside kitchen counter then do everything else in my kitchen. I have a cabelas commercial grade vacuum sealer that I use to bag the sausage links and I also use the meat bags with hog rings or zip ties still need to get the lem tape machine. The meat bags work great for ground meat or breakfast sausage. They are perfect diameter to cut Patties from while still partially frozen .
I order my casings online and for seasoning I have used Leggs and rebel with good reviews from friends and family. Recently started doing high temp cheese versions
I order my casings online and for seasoning I have used Leggs and rebel with good reviews from friends and family. Recently started doing high temp cheese versions
This post was edited on 1/4/24 at 6:18 pm
Posted on 1/4/24 at 6:19 pm to reds on reds on reds
Damn son. I’ll bring my carcasses to you.
Posted on 1/4/24 at 6:33 pm to reds on reds on reds
you're just fricking with us now. I'm sure no colors can afford that but not just anyoneThis post was edited on 1/4/24 at 6:35 pm
Posted on 1/4/24 at 6:52 pm to reds on reds on reds
Where do the drains lead? 
Posted on 1/4/24 at 7:14 pm to SCwTiger
quote:
Mine is a towel and cutting board on the kitchen table, stainless bowls, a filet knife, and a hand tenderizer. My meat storage is a NC cooler on the back porch.
Posted on 1/5/24 at 9:25 am to Marciano1
Nearly everything has been covered but the one thing I didn't see that I think would be super helpful is a dishwasher. all those knives, stuffer/grinder pieces can get sanitized and you'll spend less time hand washing.
This post was edited on 1/5/24 at 9:26 am
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