Deer hunter that is..Processing Deer!

Saturday made a little Burger, about 40lbs .:cool:

Meat is cut up partially frozen..
http://www.siloutdoors.com/imagehosting/75349730d33d798b.jpg

Then cut smaller for the grinder hopper..
http://www.siloutdoors.com/imagehosting/75349730da041aa8.jpg

Then 1st grind with a 10mm grinding plate..
http://www.siloutdoors.com/imagehosting/75349730df34ba9f.jpg

http://www.siloutdoors.com/imagehosting/75349730e5874dd4.jpg

Meat is hand mixed with Beef tallow..then a combination 2nd grind thru a 4.5mm grinding plate and stuffed in plastic bags the same time..
http://www.siloutdoors.com/imagehosting/75349730eeb8b214.jpg

Sealed:
http://www.siloutdoors.com/imagehosting/75349730fd5578ba.jpg

The product yields 1 to 1.5 lbs each bag:
http://www.siloutdoors.com/imagehosting/7534973104f44900.jpg


Ready for the freezer:
http://www.siloutdoors.com/imagehosting/75349731107dc172.jpg

Great photos and photo essay.. and gee.. I like your grinder way better than mine LOL Mines still an old cast iron monster.. would make a really good anchor..:rolleyes:

Great Instructional Story Duke! I showed this to my wife and she sad, "Man, you guys all think alike on that site", I said, thts right sharing ideas, techniques is what it's all about.
I have been grinding my own burger as long as I have been killing deer, (20 years), yet after seeing your technique, I may switch to stuffing the second grind right into those bags like you do. We just do our second grind, separate into 1 1/4 - 1 1/2 lb balls, then put into vacuum seal bags by hand, then I spread them out flat and thin, approx. 6" x 9" x 3/4", these stack well in the freezer and thaw out VERY FAST. But I definitely like skipping the rebagging step the way you do.
thanks for the tips.

I'd like to echo their comments. You've got it easy with that electric grinder. Mine's the old hand crank model.

I'd like to echo their comments. You've got it easy with that electric grinder. Mine's the old hand crank model.

I had an old hand crank for years and still do!

Just got a little wiser....

Great Instructional Story Duke! I showed this to my wife and she sad, "Man, you guys all think alike on that site", I said, thts right sharing ideas, techniques is what it's all about.
I have been grinding my own burger as long as I have been killing deer, (20 years), yet after seeing your technique, I may switch to stuffing the second grind right into those bags like you do. We just do our second grind, separate into 1 1/4 - 1 1/2 lb balls, then put into vacuum seal bags by hand, then I spread them out flat and thin, approx. 6" x 9" x 3/4", these stack well in the freezer and thaw out VERY FAST. But I definitely like skipping the rebagging step the way you do.
thanks for the tips.


Yea Thanks!

It does save time and addn'l cleaning by stuffing on the 2nd grind. My 3rd step use to be loading the stuffer and then filling the bags..

I just noticed your apron. Very funny! :eek: