Took out all my bags of venison grinding meat I had bagged up in the corner of my chest freezer. Ended up with 40 bags all weighed between 1~1.5 pounds each. Done and drinking a beer at noon. Not bad doing it by yourself
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Lookin good man. I'm afraid to get my freezer organized. I have a chest freezer and who knows what gets buried in there. I need an upright freezer. I'm pretty sure there's alligator, quail, rabbit, deer, mule deer, elk, hog, squirrel, dolphin, catfish, crappie, bluegill, and duck still left in mine.
When I process, grind and organize mine its an all day affair,sometimes a weekend. How do you get all of that accomplished before beer-thirty in one day? I need a few tips from your book.
That's a good pile a burger there. I've never ground anything up myself. How much fat you mix in and where'd you get it? You use some fat off those hogs you got? Just curious cause I've thought about getting a grinder. I leave a lot of good grinding meat on a hog or deer when I clean them and may want to give this a try.
Doug, I don't add any fat to my ground venison. Personal preference only. I used to go to Winn Dixie to the meat dept and have them save me a few ## of beef trimmings. The last couple years I just do straight venison. A lot of people complain they can't make a hamburger with straight venison and not have it fall apart or stick, I have no problems with it. When I was a kid we took everything in the freezer and mixed it together, and grinded. Now I like to keep my deer and hog separate. Ive got a ton of pork trimmings in the freezer to do bags of ground pork and sausage here in the near future.
All the trimmings, rib meat, neck meat, etc gets put in bags and tossed in the freezer till I feel like pulling out the grinder and fooling with it
Think I'm gonna keep my eye out for a grinder. I'm not in a hurry but would like to get one before season starts. Any of them I should consider or stay away from or smallest one that will still do the job?
