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<blockquote data-quote="swampratt" data-source="post: 3146316" data-attributes="member: 15054"><p>Very nice!! You should be set up well on Hams and sausage.</p><p>I like to water cure the hams for 13 days in a brine in the fridge then smoke cook them.</p><p></p><p>I have a #22 Lem big bite meat grinder that makes perfect grind and quick also for sausage.</p><p>I can do a deer all cut up and ready to grind in 4 minutes.</p><p></p><p>I bet you have a dandy grinder if you are harvesting that many.</p><p>Congratulations!</p></blockquote><p></p>
[QUOTE="swampratt, post: 3146316, member: 15054"] Very nice!! You should be set up well on Hams and sausage. I like to water cure the hams for 13 days in a brine in the fridge then smoke cook them. I have a #22 Lem big bite meat grinder that makes perfect grind and quick also for sausage. I can do a deer all cut up and ready to grind in 4 minutes. I bet you have a dandy grinder if you are harvesting that many. Congratulations! [/QUOTE]
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