Redside
Well-known member
- Joined
- Jul 13, 2016
- Messages
- 365
Do my own. As with others, upgrading the grinder was the best decision I've made in the past few years. I have a 3/4hp (or so) LEM, I can't feed it fast enough. Don't pay full price, get on their mailing list and wait for a sale. Typically the black Friday sale is the best, not sure if they're still running it. They have sales all the time, typically can find 20% off.
We do a lot of roast in the crock pot so when I break down and animal it doesn't take as long as I'm leaving it in big chunks of meat. I just tried making jerky this year for the first time this spring from my 2019 mule deer. I just used that Hi-Mountain stuff, worked great! This past weekend I used their summer sausage mix, worked equally as well. Neither were as time consuming as I thought they'd be. I've also been following the front shoulder cooking thread on here and will try some of those recipes so I'm not really cutting those up either. Saves a ton of time butchering.
I've worried about heat in the past, but this year I shot my bull on an 80 degree day, was the hottest I've shot an elk at. Just kept it in the shade and breeze that first day. Hung it overnight and it was getting down to freezing. Put it in the coolers the next morning on ice, took 2-3 days(evenings after work) to cut it up. It's perfectly fine. In the past I took it to a processor because I was worried about heat, but dang its expensive.
We do a lot of roast in the crock pot so when I break down and animal it doesn't take as long as I'm leaving it in big chunks of meat. I just tried making jerky this year for the first time this spring from my 2019 mule deer. I just used that Hi-Mountain stuff, worked great! This past weekend I used their summer sausage mix, worked equally as well. Neither were as time consuming as I thought they'd be. I've also been following the front shoulder cooking thread on here and will try some of those recipes so I'm not really cutting those up either. Saves a ton of time butchering.
I've worried about heat in the past, but this year I shot my bull on an 80 degree day, was the hottest I've shot an elk at. Just kept it in the shade and breeze that first day. Hung it overnight and it was getting down to freezing. Put it in the coolers the next morning on ice, took 2-3 days(evenings after work) to cut it up. It's perfectly fine. In the past I took it to a processor because I was worried about heat, but dang its expensive.