Processing Myself. Where to start?

[Muskles]

I'd recommend at least a ¾ horse grinder. Get a good one like Cabela's or LEM. Since you're doing sausage, get a foot pedal with it. I have a large Rubbermaid tote that I store my grinder and other processing stuff in. This doubles as my catch pan when I grind. A large plastic cutting board is handy. We just got a good hand crank tenderizer a couple years ago and that's the best thing since the grinder. Can't remember the brand, but it has little knife blade tenderizers instead of the ones that look like the tenderizer hammers. There's several threads here on processing, if you have time to look for them.

[flywise]

So I make a little batch of sausage the other day for the first time. Did not use real casings and when I tried to twist into links I kept breaking the casing. Was I filling to tight?

[txhunter-1]

Like the guys said. Largest grinder and stuffer you can afford. If you get a certain brand, you can get attachments for mixer, cuber/tenderizer, slicer etc. When making a choice look at the accessories as some manufacturers make great grinders but their attachments may be low end and vise versa. I have my preference, so does everyone else. Also get a good stable plastic (like a lifetime) table and get it at a comfortable height, save your back. I prefer to stand, some guys sit. Good luck as it’s trial and error. But, it’s worth it and you will find shortcuts each year.

[basschump]

My dad in his 80’s still at it. If he can, you can. He likes an electric filet knife to slice steaks. We usually put a plateful in the freezer to stiffen them up, tenderize and then vacuum seal.

A manual tenderizer is awesome for cutlets.


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[ATI]

IF you have an "Aldi" near by, they have two pack box of vacuum seal bags for $9.99. They work great.
Some of the boxes have "Food Saver" brand bags in them

[TacticalCowboy]

Really not much to it.

I would definitely recommend adding some fat for your sausage. I get beef or pork trimmings from United and mix at 15%.

[crittergetter76]

Good advice from all the above.

Three things I think I get the most use out of when processing my deer and pigs;

1. Large cutting board. The bigger the better. And putting an old bath towel down as Moser suggested makes life much easier.
2. Meat lug (or 2). Not sure why they are called that, but I use them a lot.

https://www.academy.com/shop/pdp/game-winner-7-in-meat-lug#repChildCatid=4966967

3. Canister stuffer. I started out using the attachment for my grinder, and it does work. Once you try a canister stuffer you won't use the grinder attachment again.

There really isn't anything a home processor can't do. There are so many recipes online - you can make any sausage, terrine, jerky, etc you set your sights on.

[Tom]

https://www.alliedkenco.com/

[Hunt life]

After reading the "are people getting soft?" thread I decided I'll go ahead and not take my sons buck to the processor! Just got finished. Depending on what you are wanting, make sure you get all your trimming done first then get to grinding! Good luck I'm in for the outcome

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[crittergetter76]

So I make a little batch of sausage the other day for the first time. Did not use real casings and when I tried to twist into links I kept breaking the casing. Was I filling to tight?

Flywise - I assume you are referring to the collagen casings? They are pretty brittle compared to hog casings. I started with the collagen casings and had the same issue. Stuffing them less will help, but I still found them to be prone to popping. I switched to the natural hog casings and have been much happier with the quality and taste.

[flywise]

After reading the "are people getting soft?" thread I decided I'll go ahead and not take my sons buck to the processor! Just got finished. Depending on what you are wanting, make sure you get all your trimming done first then get to grinding! Good luck I'm in for the outcome

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Very nice

[Anythinghunter8]

instead of buying a tub we just use a ice chest to mix our meat in maybe one would be handy for weightin it.

[flywise]

Flywise - I assume you are referring to the collagen casings? They are pretty brittle compared to hog casings. I started with the collagen casings and had the same issue. Stuffing them less will help, but I still found them to be prone to popping. I switched to the natural hog casings and have been much happier with the quality and taste.

Your assumption is correct. Thank you
I'll be using natural from here on out.

[jmiles95]

the bigger the stuffer you can get, the better. I'd suggest 15# minimum, the 5# ones and you are spending too much time reloading if doing very much at a time. Also, be wary of models that have a plastic "nut" to attach the tubes to the stuffer as they can strip more easily and be an issue. I think i got my 15# vertical stuffer on ebay for a pretty good price, but i know Allied Kenco carries quality items. ...know guys that don't live around Houston and have ordered from them directly for some items.

good luck!

[Jspradley]

I'd start at your feet that way you get the most you can done before you die.