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So in Dayton, the small grocery store at times will have packaged pork fat on the shelf for sale.Would that be good? and can you freeze it and save it for later when you do your grinding?Also I do know that there are local places to just get beef fat.
That 1/2 hp grinder is awesome. I have had one for a fee years and have never had any issues with it. One thing that I do is spray the auger with a kitchen grade oil spray while storing. I would also recommend looking into the foot petal for hands free operation, it will make the job of stuffing so much easier. It is a awesome unit that should last you a very long time.
Yes it is, It was on sale fore $329.With deer and elk, do you need to grind twice? It did come with 2 plates.I have never done it so I am learning as I go here. I have looked into the mixtures of pork, pork fat, and beef fat some.I spent a lot of time looking into these, I have a few friends with the 3/4hp, and each of them said they didn't need one that big, and some at times said they wish theirs wasn't so big. With any luck this will work out just right. I think the foot pedal would be a good idea.
I buy bacon ends and pieces and grind 10-15% with my burger for pattys. Pretty good that way
I think I intend from, all that I have read to add fat in with the meat.So your saying that the seam or silverskin will come off in the grinding plate?I have always just trimmed it off
Quote from: toyman2 on August 24, 2015, 10:51:40 AMYes it is, It was on sale fore $329.With deer and elk, do you need to grind twice? It did come with 2 plates.I have never done it so I am learning as I go here. I have looked into the mixtures of pork, pork fat, and beef fat some.I spent a lot of time looking into these, I have a few friends with the 3/4hp, and each of them said they didn't need one that big, and some at times said they wish theirs wasn't so big. With any luck this will work out just right. I think the foot pedal would be a good idea.I now grind twice. I used to not AlwYs do so, becAuse I would trim lots of silver seam off the meat. Thing is, this takes time, and lots of it. Processing an elk can become a three day affair instead of two days like I do now.