It is a chore doing it the right way. The satisfaction comes when pulling that shrink wrapped piece of lean red meat out of the freezer almost fat free.
I hope to have a spare fridge before next year!Spare fridge is key. Allows you to really take your time once your down to quarters. Nothing worse then rushing threw one.
Same here. If I see the quality go down, maybe it'll inspire me to do my own. Until then, what I'm paying for is as good as I'd do and like I said, my time is worth more than I pay to have them done.One day I'd like to process my own but it's just not in the cards right now. I'm totally satisfied with my processor and I've never been disappointed with her work. The meat is always trimmed, de-boned and all the silver skin is removed.
I recently bought one off a sales website on favebook. It's called bargain hunters unite Tusc county....
Check and see if there is one for your county.... you can pick up a good working fridge for 50 bucks.
I would are with this..... having an extra set of hands makes the grinding and packaging a lot more enjoyableJesse, My Dad and I just started doing our own deer this year. We decided to over the summer months because Thurns went up to 120.00 for a standard cut. We split up the things we needed and bought knives, vacuum sealer and grinder for about 300.00 total investment(Already had a full size freezer in the garage). To date we have butchered 4 deer, my 2, Dads 1 and sons 1. It gets easier every time. Last one my Dad took @ 8 am on Monday of gun season and we had it in the cooler in 2 hours. We did take Tuesday morning to grind and vacuum seal which took about 90 minutes. It does help to have a partner for sure.
Where do you get a grinder like that? Looks big.
You are almost better off to build one.... mine is a home made one. Strong and pumps the burger out like crazy.....