4
- My Forums
- Tiger Rant
- LSU Recruiting
- SEC Rant
- Saints Talk
- Pelicans Talk
- More Sports Board
- Coaching Changes
- Fantasy Sports
- Golf Board
- Soccer Board
- O-T Lounge
- Tech Board
- Home/Garden Board
- Outdoor Board
- Health/Fitness Board
- Movie/TV Board
- Book Board
- Music Board
- Political Talk
- Money Talk
- Fark Board
- Gaming Board
- Travel Board
- Food/Drink Board
- Ticket Exchange
- TD Help Board
Customize My Forums- View All Forums
- Show Left Links
- Topic Sort Options
- Trending Topics
- Recent Topics
- Active Topics
Started By
Message
My cheap grinder went out last night.
Posted on 10/27/26 at 1:30 pm
Posted on 10/27/26 at 1:30 pm
In the middle of grinding meat. Just picked up the Meat your Maker #12 500 watt for 150 at academy. FYI
Id love a larger one but cant see myself spending 500 bucks on a grinder.
Id love a larger one but cant see myself spending 500 bucks on a grinder.
Posted on 10/27/26 at 1:48 pm to CarRamrod
Where do you get your beef fat to mix in? Also how do you determine 80/20 90/10 etc? By weight?
Posted on 10/27/26 at 2:20 pm to rattlebucket
quote:
Where do you get your beef fat to mix in
I call the local grocery store who has a good meat department and ask for it.
quote:
Also how do you determine 80/20 90/10 etc? By weight?
Yes
Posted on 10/27/26 at 2:31 pm to rattlebucket
quote:
Where do you get your beef fat to mix in?
another option .... Walmart sells Bacon Ends for $10 / 3 lbs. Mix with 7 lbs of deer, and you have 70/30 sausage
or wait until boston butt pork roasts go on sale for $0.99 / lbs
Posted on 10/27/26 at 2:33 pm to Got Blaze
just download the grindr app
Posted on 10/27/26 at 8:55 pm to Dock Holiday
How long does it take you to make ground beef from an entire deer? Say start to finish…debone, grind and pack, clean up. 2-3 hours?
Posted on 10/28/26 at 7:15 am to rattlebucket
I wait for deals. Albertsons had briskets for 2 or 3 bucks a pound a few weeks ago. Butts go on sale regularly. That at 1.49/# right now at super one I think.
Yes i "quickly" trim meat and fat and weight it. And it is a quick trim no need to be too precise.
Yes i "quickly" trim meat and fat and weight it. And it is a quick trim no need to be too precise.
Posted on 10/28/26 at 7:28 am to rattlebucket
quote:
How long does it take you to make ground beef from an entire deer?
I got a grinder last yr. Took me a lot longer than 2-3hrs but I think I was trying to be too perfect in silver skin removal.
I deboned, cleaned up the meat, and cut into chunks one day and did the grind the next day and vacuum sealed on day 3. Kept the meat in tubs in the fridge in between steps. The ground meat turned out great though and I will do it again this yr. I used pork fat in mine that I got from the butcher at my local Rouse’s.
If I kill one early this yr, I will freeze the whole quarters and wait until the end of the season to process in case I kill more so I can do them all at the same time.
Posted on 10/28/26 at 8:09 am to CarRamrod
quote:
In the middle of grinding meat.
That's why I own an LEM #10 hand cranked meat grinder. Virtually indestructible.
Posted on 10/28/26 at 8:35 am to CarRamrod
I've heard great things about that 500w #12 from them, and $150 is a great deal, they just launched their Black Friday sales(30% off) and it's still $170 on their site with the sale.
I bought their 1hp/#22 last year for $420 with the foot control pedal, it's overkill but since it's so big its nice to save a little time not having to cut into small chunks. It'll run through 30-40lb of meat in about 10 minutes doing a double grind. I did 2 deer last season, have used it several time for making sausage, and when I see briskets on sale I'll grab some to stock up on ground meat in the freezer. I feel like it's certainly paid for itself by avoiding using a processor and cheaper ground meat.
I bought their 1hp/#22 last year for $420 with the foot control pedal, it's overkill but since it's so big its nice to save a little time not having to cut into small chunks. It'll run through 30-40lb of meat in about 10 minutes doing a double grind. I did 2 deer last season, have used it several time for making sausage, and when I see briskets on sale I'll grab some to stock up on ground meat in the freezer. I feel like it's certainly paid for itself by avoiding using a processor and cheaper ground meat.
Posted on 10/28/26 at 8:57 am to CarRamrod
I'm still rocking my #32 hand crank. Usually just freeze all meat destined to be ground in large ziplocs until the end of the season. Then get the grinder out and do it all at once with the partially frozen meat.
Posted on 10/28/26 at 9:00 am to rattlebucket
quote:
How long does it take you to make ground beef from an entire deer? Say start to finish…debone, grind and pack, clean up. 2-3 hours?
It probably took me about 4 hours per deer last year. It was also my first year deboning and grinding everything myself.
About 1.5-2 hours to debone everything and then another 2-2.5 hours to grind, pack, and clean. My wife and I also make an afternoon out of the grinding and packing which helps speed up the process.
I also don't really look at the time as a negative. It's something I actually enjoy doing.
Posted on 10/28/26 at 9:03 am to rattlebucket
quote:
How long does it take you to make ground beef from an entire deer? Say start to finish…debone, grind and pack, clean up. 2-3 hours?
If I'm just grinding it probably 1 hour per deer. I don't get crazy with removing fascia if I'm grinding. I'll usually chunk it up, vac seal, and freeze then grind everything after the season is over. It usually takes more time to clean my grinder/stuffer than it does to grind everything.
Posted on 10/28/26 at 9:22 am to rattlebucket
quote:
Where do you get your beef fat to mix in? Also how do you determine 80/20 90/10 etc? By weight?
I mix Brisket. I just eyeball the ratio of brisket to venison. Depending on how drunk I get the back end of the run usually has a little more brisket.
Posted on 10/28/26 at 11:44 am to Loup
quote:yea your first deer is always the longest...... the more you do the less worried you get about removing everything and you get through it quick.
If I'm just grinding it probably 1 hour per deer. I don't get crazy with removing fascia if I'm grinding. I'll usually chunk it up, vac seal, and freeze then grind everything after the season is over. It usually takes more time to clean my grinder/stuffer than it does to grind everything.
Used my #12 and it was a beast for its size. I had cubed the meat small since i didint know i was getting this. Next time im going to try some thinner strips to go faster. This thing should be able to handle it.
Rouses has Butts for 1.17 FYI
This post was edited on 10/28/26 at 11:47 am
Posted on 10/29/26 at 2:14 am to bradygolf98
Debone the deer while it’s hanging from the skinning rack.
Posted on 10/29/26 at 8:21 am to 257WBY
quote:
Debone the deer while it’s hanging from the skinning rack.
I might try that this year. Last year was the first year processing my own game and every time before that and growing up we'd just skin it and throw it in an ice chest and bring by the processor.
Posted on 10/29/26 at 8:29 am to rattlebucket
quote:
Where do you get your beef fat to mix in?
I get mine from a guy who sells his own grass fed meat. They have it in my local grocery store so I called the number for his farm on his package. I picked up 35 lbs of it for $2.50/lb a couple of weeks ago. Enough for 175 lbs of meat. Ends up being just under $0.50/lb for the final ground meat.
Page 1 of 1
Popular
Back to top
Follow TigerDroppings for LSU Football News