Wild game protein

[The other Snake]

I bow hunt my own land here in Oklahoma and process them myself. Some years I dont have time but its a fun, tasty and very healthy. I make a lot of summer sausages, Jerky and even have made my own deer bologna before. Great hobby to pass on to your children.

4 good young men I have to take out into the woods, yeah good to pass on.

That's a lot of grinding you're doing. How do you keep the grinder from getting clogged up with the connective tissue? I have a shitty Crap-bella's grinder and have replaced the blades with no luck cutting that stiff. I'm not even trying to grind the lower limbs and it clogs up.

 

[danrojigga]

4 good young men I have to take out into the woods, yeah good to pass on.

That's a lot of grinding you're doing. How do you keep the grinder from getting clogged up with the connective tissue? I have a shitty Crap-bella's grinder and have replaced the blades with no luck cutting that stiff. I'm not even trying to grind the lower limbs and it clogs up.

I have an lem meat grinder its an industrial grade stainless. If you spend a couple hundred bucks you can get a good one. I cut out as much connective tissue and crap as I can before I grind and if there's any fat I remove it too. If im making something that needs fat ill buy scrap bacon or pork butt roasts to grind and mix with the deer.

 

[Anabolic Beast]

I have an lem meat grinder its an industrial grade stainless. If you spend a couple hundred bucks you can get a good one. I cut out as much connective tissue and crap as I can before I grind and if there's any fat I remove it too. If im making something that needs fat ill buy scrap bacon or pork butt roasts to grind and mix with the deer.

I also have a commercial meat grinder and usually butcher and process game myself when I have time. I bought my grinder from Cabela's but believe its actually made for them by LEM. I went ahead and spent the money and bought a 1 horsepower model which is more power than I need but makes grinding meat fast and easy. I also remove as much fat and connective tissue as I can before grinding. Another thing I do is get the meat really cold even to the point of being partially frozen before grinding which really helps the process.

I took this buck to the processor because I intend to mount the head and this processor has caped out two previous deer mounts for me and did a really good job on both of them. By the time I dragged the deer out, gutted him and loaded him in my truck the day had warmed up and I needed to get him in a cooler before the meat spoiled and didn't have the time to cape him myself.

 

[danrojigga]

I get the meat really cold and also keep my grinder parts in the freezer for a while before I start

 

[The other Snake]

..... I also remove as much fat and connective tissue as I can before grinding. Another thing I do is get the meat really cold even to the point of being partially frozen before grinding which really helps the process.

Damn if I didn't think of that! I have a commercial slicer I was gifted that was in an old general store deli. The fuuker must weigh 70 lbs; all cast iron. Anyway, when I chip the back 1/4s, I freeze them half way and it slices much better. Just need to make sure it's not too frozen so it can make the 90° turn into the auger. Thanks for the tip, I hope it works.