Question for self meat processor

[Canoe1]

Knives, cutting board, vacuum packer, LEM grinder, and itching to try this year the sausage stuffer, and bowl/pots/pans or whatever to put meat in to hold it.
I need to buy some GOOD knives to make life much easier.
Good help is also a good thing to have around.

[rladner]

Good sharp knives. GOOD grinder and GOOD vacuum sealer. When I say GOOD, I mean good. I guess it won't matter if you only do one deer a year, but I have two grinders (one of them the kitchenaide attachment) that are now useless to me. I went out and bought the Meat Grinder 8000 (or something like that). Got tired of always having to to clean the blades and spending so much time grinding. Now that I have the Burger making 9000 (or something like that), I can grind an entire deer in about 5 minutes. Plus, I have the stuffer attachment and tube and can stuff all my own cassings for Bratwurst or whatever else I want. Same with the vacuum sealer. Have two foodsavers that now just sit there because I wasn't happy with the job they did on vacuum packing a large volume of meet. I upgraded to the Cabela's commercial vacuum sealer and now have no complaints. To me, its all about the prep work. Deboning and cutting off the silver skin and tendons takes time. Once you are done with that, (assuming you have a good grinder) you can fly through the rest of it. I also have a seperate meat mixer. It was a waste of money. I used it once. I'll sell it to anyone who really wants it. Just use your hands and a tub to mix. I cut the meat I make sausage with up into cubes and season it before I grind. The grinding mixes it so I don't have to. Plus, its just one more thing you have to clean. Also have a stuffer, but don't use that either since I use the stuffer attachment on the grinder. Get a good kevlar glove to protect your hand from the sharp knife. Will also help hold the meat. All seasonings and casings and supplies can be bought online. Saves you some money if you are willing to put in the time. Plus, then YOU get to decide the quality of your product.

[Bowanta]

I have a LEM #22 grinder. I change out the balde and use it to stuff sausage as well. A good Scale is a MUST, and a good vacuum sealer. I also bought a tenderizer that attaches to my grinder so I can make cutlets.
The most expense thing left is buying the pork for the sausage. I really like processing mine and my friends and the Sausage is GREAT. Especially right when it comes off the Smoker...

[Limbwalker]

I bone out all my venison and take it to the local meat market to have them grind and package it into burger. Usually, I have them make 5-10# of smoked sausage too, by combining some of it with pork. Usually 70/30 venison/pork.

I've never paid more than $40 for a whole deer this way.

I figure, if I have to gut it anyway, I may as well skin and bone it out since I'm already sweaty and bloody.

Last doe I shot a few days ago took me less than an hour to gut, skin and completely bone out.

I put the meat in 1 gallon zip locks that go in the fridge, then I take it to the meat market the next day.

About a week later, I get it all back in neat, frozen packages.

This keeps me, and more importantly, the wife, happy.

What meat markets charge these days to do a simple skin and process for a deer is almost criminal. $80-100 for a single 100# deer. In Illinois, you can have a 200# deer processed for $55. No kidding.

John

[Bowstrider13]

I have a grinder, meat tenderizer, slicer, and best tool ever found at a garage sale old cast iron sausage stuffer. If you do make your own sausage the grinder works ok to stuff the casing but if you can find a stuff dedicated just too that it is awesome. You tend to get air in the casing as you stuff it. The stuffer works so much faster and better no air. Also I prefer natural casings to the collagen or synthetic casing you can buy. Ask your butcher to order you some they come by the hank some butchers will sell half hanks must use quickly or they will spoil easily. Just remember too sanitize all surfaces before you start making any sausage.

[rladner]

this isn't the same grinder I have but similar.

http://www.dickssportinggoods.com/product/index.jsp?productId=11906338&010=SKU-10887004&003=4239056&camp=CSE:GooglePLA:11906338

Money well spent if you value your time (IMO)

[Silent Assassin]

Awesome info, guys! Nice set up TXPepper! Thanks for sharing.

I see about the norm price. I didn't realize its normal. It's my first time. So...

Yes, I deboned it. What did you mean be careful about deboning and transporting it?

I called the processor and was told if I debone it, its cheaper and I don't need the cape or the head. Just the tag cause it stunk up back in my truck bed so bad. I was worried that everyone think I killed someone and left it in the back of my truck! Lol

Appreciate the info. I know the equipment, a very good one, are very expensive!

TexanTax, if you are reading this, I'm still waiting for the next shipment of SS table, brother!

Oh, the total weight was 22#. Included some few meat leftovers from my kill during day before general season was over last Jan. they mix with pork at 50/50. I thought it was 70/30 last time I was told years ago when I ate friend's venison sausage. He paid like 60-80.00

This processor was referred by one of my friend on here. He uses them all the time and recommended it. We will see how it goes.

[Wampuscat]

I've used processors my whole life and always wanted to do it all myself. A few years ago I stepped up to the task. I started off with an $80 grinder from Norther Tool for my burger and let the processor do my sausage. Well after one deer, I was ready to upgrade. I looked all around and liked Cabela's #22 grinder better than the LEM at Bass Pro, which BTW a buddy has and I have used it. The rest I got at BSP because they're close. Then I got a few of the really big cutting boards and 4 meat lugs (tubs). You can't go wrong with quality knives but you don't need to spend a lot on them either. The simple boning knives work great. Burger tubes/bags are cheap and sausage fixings & casings are too. Lastly a good vacuum sealer is a must for me for the sausage, roasts, and back straps. I'm going with a simple plywood smoke box next year since my Pit dried all the sausage out to trail balogna.

[Silent Assassin]

I've used processors my whole life and always wanted to do it all myself. A few years ago I stepped up to the task. I started off with an $80 grinder from Norther Tool for my burger and let the processor do my sausage. Well after one deer, I was ready to upgrade. I looked all around and liked Cabela's #22 grinder better than the LEM at Bass Pro, which BTW a buddy has and I have used it. The rest I got at BSP because they're close. Then I got a few of the really big cutting boards and 4 meat lugs (tubs). You can't go wrong with quality knives but you don't need to spend a lot on them either. The simple boning knives work great. Burger tubes/bags are cheap and sausage fixings & casings are too. Lastly a good vacuum sealer is a must for me for the sausage, roasts, and back straps. I'm going with a simple plywood smoke box next year since my Pit dried all the sausage out to trail balogna.

Nice smoker set up! Cool. I guess I will need to start look around. Thanks.

[Shough]

I have never taken a deer to a processor. For years it was just steaks and stew meat so cutting board, sharp knife, and freezer paper. The I really started liking summer sausage so a middle of the road grinder was purchased and now its steaks, ground, and sausage. Next on the list will be a sausage stuffer. While the grinder will do it, it is a lot of physical work. Other items are large enough tubs to hold the ground meat and a scale to measure so you add the right amount of pork and seasoning. I use a cooler to mix it by hand which really works fine and is not very labor intensive.

[Bill]

A stainless steel table is nice, but a luxury and not required.
I inherited our old cutting boards when new ones were bought.
2 full size aluminum cooking/baking sheets from a restaurant supply place to keep everything neat and blood/juices from not getting all over everything.
You need a couple good, sharp knifes. Either new or Craigslist for some old style, high carbon steel butcher knifes. I found a local guy who sharpens knifes 'rents' sharp knives to local restaurants. They get replacements when they no longer hold and edge, and he resharpens them to supply to his customers. When the blades get worn, or the handles are no longer perfect, he sells them cheap. Great steel for a low price.
I can't help on a grinder, but again if you watch Craigslist for 'grinder' or 'sausage', occasionally professional units that are older come up for sale.

[explorer1]

Dang getting expensive out there,and all i use is a buck knife and a good grinder.I use the sportsman series 240 watt it don't get bogged down on the ligaments.and rather cheap.

[Silent Assassin]

A stainless steel table is nice, but a luxury and not required.
I inherited our old cutting boards when new ones were bought.
2 full size aluminum cooking/baking sheets from a restaurant supply place to keep everything neat and blood/juices from not getting all over everything.
You need a couple good, sharp knifes. Either new or Craigslist for some old style, high carbon steel butcher knifes. I found a local guy who sharpens knifes 'rents' sharp knives to local restaurants. They get replacements when they no longer hold and edge, and he resharpens them to supply to his customers. When the blades get worn, or the handles are no longer perfect, he sells them cheap. Great steel for a low price.
I can't help on a grinder, but again if you watch Craigslist for 'grinder' or 'sausage', occasionally professional units that are older come up for sale.

Luxury? Ah, dang it. Now I can't say I need it because its just a luxury to have. Ok. Good to know. The reason I'd like to have SS table is because of quick and easy clean up. It can be left outside at our property next to the skinning station.

I see about the knifes. Nice! I will look on CL and see if I can score some good deal on few things. Many thanks for sharing the info, sir.

[cmeadors]

DIY is fun. and pretty easy when dealing with 90 pound deer/hog.. up north they are to much to handle and its usually freezing outside

[buzzbait]

Here is the pricing flyer I got from Slovaceks yesterday