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<blockquote data-quote="dennishoddy" data-source="post: 3039323" data-attributes="member: 5412"><p>Get it on ice as soon as possible. Get that cooling process started quickly. </p><p>I go two ways. Process my own, and the extra does I take on the DMAP go to friends and neighbors through the processor. </p><p>There are two kinds of processors. One throws the deer into a pile, processes all the meat at one time and divides it among the customers in a random fashion. </p><p>The other processes one deer at a time and knows their customer. I chose the second. </p><p>If you're doing it yourself, get a quality grinder. Cabellas 1/2 hp carnivore grinder is one heck of a grinder.</p><p> I used the $100 units for years and fought it every season until getting frustrated enough to spend $300 and some. Your anger level, will go to zero, your frustration level will go to zero, your time cleaning out the sinue that won't grind in the cheap models will subside, and the story goes on. </p><p>Word for everybody that has a grinder no matter what it costs. Either send your blades in for a sharpening annually or buy new blades. Your frustration level will go way down. Your grandma's blades in her old crank model won't get it. </p><p>If you're adamant about doing your own, and have intentions of buying almost zero beef like we have for the last 30 years, invest in a quality grinder.</p></blockquote><p></p>
[QUOTE="dennishoddy, post: 3039323, member: 5412"] Get it on ice as soon as possible. Get that cooling process started quickly. I go two ways. Process my own, and the extra does I take on the DMAP go to friends and neighbors through the processor. There are two kinds of processors. One throws the deer into a pile, processes all the meat at one time and divides it among the customers in a random fashion. The other processes one deer at a time and knows their customer. I chose the second. If you're doing it yourself, get a quality grinder. Cabellas 1/2 hp carnivore grinder is one heck of a grinder. I used the $100 units for years and fought it every season until getting frustrated enough to spend $300 and some. Your anger level, will go to zero, your frustration level will go to zero, your time cleaning out the sinue that won't grind in the cheap models will subside, and the story goes on. Word for everybody that has a grinder no matter what it costs. Either send your blades in for a sharpening annually or buy new blades. Your frustration level will go way down. Your grandma's blades in her old crank model won't get it. If you're adamant about doing your own, and have intentions of buying almost zero beef like we have for the last 30 years, invest in a quality grinder. [/QUOTE]
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