Processing Myself. Where to start?

[sandbill]

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

Ha!

[IbexRanch]

+1 grinder foot switch. Also get a canister stuffer, keeps the meat from turning to mush

[Slabby]

+1 grinder foot switch. Also get a canister stuffer, keeps the meat from turning to mush

Also releases the air rather than pushing it into casings. Stuffing sausage with a grinder sucks. If it hasn't been mentioned, don't forget the scales. Also, pork fat is much easier to cut if half frozen. Get after it

[Patton]

Agreed partially frozen meat is much easier to grind. Put all your grinder parts in the freezer a couple hours before you get started. If you need to 'flash freeze' your cubed meat before grinding, getting some dry ice can do it quickly. You can also keep dry ice in a cooler and add your finished product to it instead of running back and forth to the freezer.

[TXbowman]

A few questions:
Tape or hog rings for meat bags?
How do you close ends of hog casings?
Do you guys add cure to your patty & fresh links?

[ATI]

A few questions:
Tape or hog rings for meat bags?
How do you close ends of hog casings?
Do you guys add cure to your patty & fresh links?

I;
1. tape
2. Tie with string.
3. you don't have to if you're not cold smoking before packaging.

[AntlerCollector]

A few questions:
Tape or hog rings for meat bags?
How do you close ends of hog casings?
Do you guys add cure to your patty & fresh links?

1. I use a tape dispenser that you just slide the bag through. I use the rings for summer sausage though

2. Just tie the ends in a knot

3. No cure needed for pan or fresh sausage

[Rick]

When I started I had a cheap grinder and a knife, that is all you need really. You may decide it is not for you, so why buy everything you could ever use (most of which you won't...lol) until you try it out? I use butcher paper to wrap it, you don't need to vacuum it, another thing people waste money on...lol

And yes, bags for ground meat...

[Turboe]

A few questions:
Tape or hog rings for meat bags?
How do you close ends of hog casings?
Do you guys add cure to your patty & fresh links?

I use small zip ties

[TXbowman]

I'm planning to do like Rick suggests. Later I might add a stuffer, meat mixer, vacuum sealer, etc.

For you guys who use a stuffer, do you use the hand crank type or electric?
Do you use it for meat bags too or links only?

[3whunt]

Meat grinder is a must. Some large plastic meat trays are great too. You will need them for mixing your seasoning. And also catching the ground from the grinder.
I recommend looking at Allied Kenco. They are all about the DIY processor


I see you're in Houston. You should go by their store and see all the products they have. It's near airline and 45.




You don't even need a separate stuffer for sausage. Just get an attachment for the grinder. You can use what's called a "kidney" plate for stuffing the summer sausage with.

This is the right answer. Get kids and others involved. Way more fun than by yourself.

[lostbrd]

We vacuum seal our burger in small 1lb packs then smash flat. Easy to stack up in the freezer!

[Farmdog]

Great info!