I'm cheap. I process 1 or two deer a year. I use the grinder from academy that is $99 and they put on sale for $50. I'll upgrade when it gives out or my kids start hunting. Some of the nicer units have sausage and other accessories included.
We're using a sunbeam from academy I think. I don't remember where we got it. We trashed the gear unit in it the first year we got it. After not being able to find parts, I contacted sunbeam through their facebook page as a last ditch. I wanted to buy parts.
They not only sent me the parts to fix the one I have, they sent a brand new gear unit was well. free of charge. Even after I had told them it was my fault. Good customer service is everything.
They not only sent me the parts to fix the one I have, they sent a brand new gear unit was well. free of charge. Even after I had told them it was my fault. Good customer service is everything.
Wife has a Kitchenaid mixer, grinding attachment is about $50-60, got ours on sale for $40.
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Kitchenaid with grinding attachments...
I use the El cheapo hand crank grinder from Walmart. Been using it for years, I found a bolt the same size as the threaded part of the handle and I hook it to my drill. Ground plenty of deer without a problem.
Most grinders work best if the meat sits in the freezer for an hour or so before you grind..
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Most grinders work best if the meat sits in the freezer for an hour or so before you grind..
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Hang the deer for a day or two, break it down and leave it in the salted ice chest for one to two weeks (no more), drain the bloody water every day or two. No grinding here, just cut the different cuts of meat off and wrap in butcher paper. Sharp knives, bone saw (or a tire iron works well also), an old solid wood door makes a good processing table.
This year i have been ageing the meat in a spare fridge in the garage. Bstraps get 4-5 days. The quarters get several weeks. So far so good....
Don't stress yourself out about it. In college when we were poor, my sister and I processed both of ours in our kitchen with nothing but our crappy kitchen knives and ziploc freezer bags. We quartered them up and put them in ice chests and just cut the meat off a few nights in a row. We didn't even have a grinder. It was a pain in the butt, don't get me wrong. I'm just saying you don't have to over think it.
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Read a little bit about aging meat. (it works much better if carcass is whole)
I don't like to soak meat, but obviously some folks do. I do like to have it near freezing before slicing and dicing, it makes things much easier. Sharp knives, freezer bags or vacuum bags, paper towels, and I always clean equipment with bleach/water mix. If you're cutting it up indoors, try to keep room temp as low as possible. I use a hand grinder to grind meat, but I'm old-fashioned. The equipment can vary, but temps and cleanliness need to be priority. There's a to of literature on meat processing available - read up on it, don't just "do it this way" cause someone on the net said so.
I don't like to soak meat, but obviously some folks do. I do like to have it near freezing before slicing and dicing, it makes things much easier. Sharp knives, freezer bags or vacuum bags, paper towels, and I always clean equipment with bleach/water mix. If you're cutting it up indoors, try to keep room temp as low as possible. I use a hand grinder to grind meat, but I'm old-fashioned. The equipment can vary, but temps and cleanliness need to be priority. There's a to of literature on meat processing available - read up on it, don't just "do it this way" cause someone on the net said so.
