questions about grinders & processing deer

[old killer]

Also have the 3/4 horse Cabelas. Works faster than I can feed it. I also have the tenderizer attachment, makes great cutlets. Because of the speed I need help when I stuff sausage casings.

[HeyMikey]

Very good thread. My wife and I process our own (4-5) deer using an Academy grinder and it works great. We know we've got well-cared-for venison, from field to freezer this way, too. Boning out is a chore, but in the end, it's worth it.

[DFWPI]

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[RiverRat1]

For those mixing in brisket and or beef fat trimmings, what percentages more or less are you folks mixing in??

Whatever looks good. +/- 15%


When making sausage what do you guys add to the meat? I just made some with Salt, Pepper, and a tad bit of garlic. Hope it tastes good. And where can one get casings for cheap? $5 for that little pack at HEB seems high.

[Austin]

Biggest tip for grinding is don't grind each deer individually. We do close to 20 a year and save all our scrap for one time at the end. Do burger one weekend and sausage another. Prep and clean up are the most time consuming of the process

[Backwoods101]

I was paying @ $80 a deer for just ground meat and steaks. My awesome MIL got me a Browning #8 .47 HP one year for Christmas and it has plenty of power. I've added bacon, pork butt and wild pork. Like others have said the wild pork is too lean to be considered a good source of fat. I tried to make my own pan sausage this year and it was too dry for my liken, if anyone has a good recipe I would appreciate it.


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[Tony Pic]

My son and I have been processing our own deer whenever we can. Of course on hot days when we kill(we don't have a cooler) we bring it to a local processor and we get the good ole boy price of $75. Wrapped and marked. But when it is cold out, we hang it a few days in the barn skinned, then butcher ourselves. I made a heavy duty gambrel out of 1/2" rebar, hung the come along from the rafters and wallaa! Sharp butcher knives are a MUST!
As is a vacuum sealer. It keeps the meat fresh a lot longer.
My son Joe killed on opening day last Saturday and it was hot out. We took it to a processor and the guy wanted $150! to cut up a deer. Insane! Way too much money in our eyes. We took the deer back and did it ourselves. Since my oldest son starting hunting and stacking up deer. We felt it was just a waste of money to give away almost $1000 a year in processing fees for the deer we killed. So we geared up and been doing it ourselves for the last 6 years. Got a good vacuum sealer, sharp Victorinox butcher knife set and separate freezer. So much more satisfying when you do it yourself.

[Bowhuntinonly]

I have used tge Northern tool grinder for years ansd still works fine, was about a $100.00. It is not resl fast but has been dependable. hi

[refugioco]

I have used tge Northern tool grinder for years ansd still works fine, was about a $100.00. It is not resl fast but has been dependable. hi

I just got an email advertising the Northern tool grinder for 79. Good grinder for that price.

[twostepct]

I also use the Northern Tool #12 grinder. It works fine for me but I have never used a bigger one to compare it to.

I stepped into it a little at a time. First the grinder, and then I wrapped everything in butcher paper to package. Once I tried to make sausage with the stuffer tube on the grinder I decided I needed a stand alone stuffer which also came from Northern Tool. Then came a Cabelas vacuum sealer and then a jerky slicer/tenderizer last. I just finished building my smokehouse so I believe I'm geared up for good now. It is time consuming but I don't have to worry how long someone else left the guts in their animal and if I got their meat or mine.

[JonBoy]

I started processing my own 3 years ago when a well known local processor gave me "my meat back" and I was finding bone shards in it when we cooked it up...they said it was probably from the gun shot but funny enough it was a bow kill. First year I started slow just steaking everything then next year bought a small grinder for burger and patty sausage then next year bought an electric smoker and meat slicer. I have spent on equipment what I would have spent to process 2-3 good sized deer and now I can do most anything. Time is the biggest investment but I know that from field to table the only one responsible for how it turns out is me.

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[BuckAuger]

Second biggest tip for grinding--keep everything especially fat very cold or frozen! Makes for a bmuch etter grind.

Beef fat and bacon trimmings are your best friend, together or separate. 15% total add.

[BuckAuger]

Kids love helping and learning the process. Cheap labor too! lol

[HoustonHunter94]

I have the Northen Tool grinder and have used it for the last 8 years and I think it is time to step up to a bigger one. I usually get a lot of Cabelas gift cards for Christmas so the .75 or 1hp is on my list. Question: Anyone use the foot pedal on/off switch? I'm a one man show usually and that looks pretty handy.


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[Smart]

questions about grinders & processing deer

Get the 1HP if you can.... and I use the pedal on mine. It shines on stuffing sausage.