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Need A New Game Butcher


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#16 Zach

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Posted 12 January 2018 - 12:15 PM

WWPCD?



#17 GUNDOGLOVER

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Posted 12 January 2018 - 01:36 PM

I wanted grinder so I asked for one for Christmas several years ago. I have used it often but I decided to have my elk done at South shore just because. I will take some of the ground i got and at some point I will make some bulk breakfast sausage and summer sausage.

#18 JNDEER

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Posted 12 January 2018 - 02:36 PM

G- get a grinder. Any cheap grinder will work for one deer or two deer a year. The smaller grinders are fine, it just takes longer.

#19 paulc

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Posted 12 January 2018 - 06:12 PM

This is not what you asked for, but, I caught on the part about your sausage not being exceptional.  I would suggest buying Legg's seasoning off of amazon.  These are my favorites in order.  Very easy to make, and you can use the large plate for grinding making it very easy.

Chorizo, Breakfast, Taco, Italian.

 

If you want to get creative (more work intensive) you can make hot links.

 

Use about 20% to 25% Pork fat trimmings, or 50% pork butt.  You cant go wrong.  I am guessing you were not happy with the seasoning or the percentage of fat.  Or the mistake many people make of using beef fat.


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#20 popx5

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Posted 12 January 2018 - 06:57 PM

Have you tried Leon’s in pedley? I have had their sausage made from venison.. chorizo, breakfast and Italian. All were good. He is pretty reasonable as well. A buck a pound.

#21 2rocky

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Posted 13 January 2018 - 11:27 AM

Finding a sausage maker you like is a challenge for sure.  I'd recommend someone who produces a domestic version you can try and like. 

 

Between my father and I we have been chipping away at some of our own equipment.  Sausage making in these parts is a big group activity and multigenerational.  Some of the Portuguese and Italian clubs do a big stuffing party at a central location for making the product for fundraisers.  If you can find a few friends to go in with, one guy gets a grinder, one gets a stuffer, one gets a mixer, one guy hosts, one guy buys the seasoning, another buys the pork butts etc.  

 

Experimenting with a pound of pork and a pound of venison at a time helps tweak recipes.  


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#22 Zach

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Posted 13 January 2018 - 07:38 PM

WWPCD?

  

This is not what you asked for, but, I caught on the part about your sausage not being exceptional.  I would suggest buying Legg's seasoning off of amazon.  These are my favorites in order.  Very easy to make, and you can use the large plate for grinding making it very easy.
Chorizo, Breakfast, Taco, Italian.
 
If you want to get creative (more work intensive) you can make hot links.
 
Use about 20% to 25% Pork fat trimmings, or 50% pork butt.  You cant go wrong.  I am guessing you were not happy with the seasoning or the percentage of fat.  Or the mistake many people make of using beef fat.


See...

#23 Bigolwiggler

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Posted 14 January 2018 - 12:29 PM

I have always had something that I didn't particularly like about meat that I had processed at a butcher .  Every time.  

 

Then I had a little mentoring ,  did some hit and miss on some sausage recipes but I now have some that I like . Most of them I made up myself or tweeked to my / our taste buds.

 

In the beginning of my self processing , I would have the butcher  hang the meat for me for aging .  Usually 7 days.     I would then bring the carcass home , hang it in the garage .  I would send the wife and kids out for the afternoon so they would not get grossed out .   Then , I would bone out the buck ( or whatever animal ) , quarter by quarter , in the kitchen .  Tightly wrap in plastic wrap , then butcher paper.  It looks like it comes from the butcher shop  BUT there is more care to each cut and more trimming of gamey tasting stuff. The dog gladly takes the gamey scraps.

 

I bought the meat grinding attachment for a kitchen aid mixer and made batches of sausage / burger over the next couple months. I later bought a bigger meat grinder .

 

About 7 years ago I built my own meat hanging room so I don't have to drive my carcass to the butcher and pay him $10 per day for hanging . My hunting buddies love it too : )

 

I am now rarely dissatisfied with the meat .  If I was , I it was my own dern fault .

 

IMO, give up golf or whatever for a weekend and do it yourself.  ..............Youtube is your friend !

 

In closing ...... Processing meat myself adds another big source of satisfaction for me.  I now take from the field to the plate completely by myself.  It is very satisfying . This was not an uncommon thing for people to do 100 years ago .  Its now a lost art to a large degree  . Its only lost because we decide not to do it ourselves.  Do it yourself , save $$ and have better tasting grub in your freezer.  

 

BOW 


Edited by Bigolwiggler, 14 January 2018 - 01:08 PM.


#24 nicapopolis

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Posted 14 January 2018 - 12:34 PM

Great post. Have any pics or details you can share about the meat hanging room?

#25 Bigolwiggler

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Posted 14 January 2018 - 12:36 PM

Totally agreed 2Rocky .

 

BTW . .... if memory serves me right ,  you lived in the V V  /  F.F. area ??  I could be wrong .  I moved from F.F. about 5 years ago to trinity county , B zone.   

  I got off of the internet,   for several years , just about when you had joined another hunting site . 

 

BOW



#26 socal duckie

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Posted 14 January 2018 - 12:36 PM

Meat Eater has pretty good videos on breaking down big game

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#27 Bigolwiggler

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Posted 14 January 2018 - 12:55 PM

I am having a hard time copying and pasting the link to a full narrative   about building my meat locker . 

 

Its located at Jesses hunting page ,   Forums   , in the    "Home made and home improvements"   forum .   ( I am NOT endorsing that web site  )

The Title of my post is        " Has anyone ever built one of these ?"      It takes you through the whole build.

 

In the same "home-made" forum .... check out the "home-made smoker"   I built .  its kinda cool . At least I think so .

 

If anyone could copy and paste those links with the pictures that would be cool .  My puter wont let me do it for some reason . 

 

If not , I will post a few pics of the locker here  if there is anymore interest. ..... If I can dig them up .

 

BOW



#28 Bigolwiggler

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Posted 14 January 2018 - 03:58 PM

Here are a couple pics of the meat locker .  Again , I gave a link to a way to see the entire build of the meat locker . .  It works for me . 

 

BOW 

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Edited by Bigolwiggler, 14 January 2018 - 04:05 PM.


#29 nicapopolis

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Posted 14 January 2018 - 05:33 PM

That's sweet!!

#30 popx5

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Posted 14 January 2018 - 06:07 PM

BOW...




Badass...




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