bburke292
FNG
- Joined
- Sep 21, 2024
- Messages
- 6
Looking to start processing white in my homes kitchen any suggestions or tips/tricks to get started? Tired of paying and waiting for the processor in town. I am finally ready to start need some help!
My next question is what’s a good setup for hanging a deer I live in South Carolina and it get pretty warm in the days until about November am good to still just hang it in my garage with a bunch of fans on the deer to keep flys off or should I make setup to do it in the house for more temperature control?
Get that kitchen-aid attachment out of your head. I used one at a friend’s house years ago and frankly I would pay a processor before I did that that again.Great info every one thank y’all so much! so good grinder is number 1 I was planing to use my wife’s kitchen aid stand mixer this year which probably would have broken it and start a solid fight with her. Only other things I’m missing is the large tubs and cutting boards.
When I lived and hunted in SC for ten years I hung deer in a cool place if it was under 50 degrees. Early season I skinned and quarter deer as soon as the field dressed deer cooled down. I put it on top of ice in a large cooler until I got to processing it which was up to a week sometimes. Some guys had dedicated frigs they had set up to hang quarters in their barn or garage for that.My next question is what’s a good setup for hanging a deer I live in South Carolina and it get pretty warm in the days until about November am good to still just hang it in my garage with a bunch of fans on the deer to keep flys off or should I make setup to do it in the house for more temperature control?
Do you think it really makes a difference compared to running it through twice? I have the #12 too and it's a beast but I've been wondering about that attachment. Typically I grind once then throw everything back in the freezer too chill before the second grind. Could you potentially have sausage ground completely in one pass?The double grind attachment for a LEM grinder is worth it's weight in gold. I have that on my #12 and it spits out double ground meat as fast as I can shove it in.
I quit double grinding years ago. I send everything through a 1/8" plate single pass. I HATE chewy stuff in my meat and have no issues between using the 1/8" plate and the time I take to seam out sinew in the trim meat itself with a knife.Do you think it really makes a difference compared to running it through twice? I have the #12 too and it's a beast but I've been wondering about that attachment. Typically I grind once then throw everything back in the freezer too chill before the second grind. Could you potentially have sausage ground completely in one pass?
I quit double grinding years ago. I send everything through a 1/8" plate single pass. I HATE chewy stuff in my meat and have no issues between using the 1/8" plate and the time I take to seam out sinew in the trim meat itself with a knife.