Consumables for self processing Elk

[lamrith]

Fingers crossed this will be my 1st year self processing something more than an unused tag.  I will have a second thread about the actual processing, but for this one I wanted to talk required items.

I HAVE:
Vac Sealer
Meat Grinder
Meat slicer (optional not even sure if will be used or needed, maybe to thin slice for stirfry/jerk?)
Table
Cutting board
knives & sharpener

With that in mind, what sort of consumables do you pro's use or recommend I have onhand when I process an elk?  It will be quartered out with bone still in.
Certain size vac bags? Papertowels?  Meat/fat for grinding ground?

[Sundance]

I prefer the smaller pre-sealed bags for the steaks, makes the work quicker without having to cut the bags and seal them to size. I use the plastic sock bags for burger with hog rings, makes quick work of stuffing the burger into bricks. Disposable nitrile gloves, a PVC apron, plastic totes for separating the cuts of meat, scale for weighing out fat to add to burger. While you can stuff burger with a meat grinder it's worth it IMO to buy a crank stuffer.

[Stein]

I don't vac red meat, only fish.  I double wrap the meat in freezer paper and plastic wrap and it goes faster, is cheaper and will last for at least a couple years.  The white packs are easier to stack and you don't run the risk of bags leaking.

Other than that, I would get some plastic tube grind bags and that would be the basics.  Add extra items for any type of cured or sausage you want to do, but it's all optional.

[boneaddict]

I don't vac red meat, only fish.  I double wrap the meat in freezer paper and plastic wrap and it goes faster, is cheaper and will last for at least a couple years.  The white packs are easier to stack and you don't run the risk of bags leaking.

[lokidog]

I only vac pack red meat... and fish... and fowl.....   

[Mfowl]

As stated, I use plastic wrap and freezer paper for steaks and roasts. I vacuum pack stew meat cuts and pre made burger patties. I also use the plastic tubes for ground but with a tape tie. Fill those with the sausage stuffer, its much easier. Make sure you have plenty of large bowls or plastic tubs on hand to separate the meat as you de bone it. I like to cover my table with plastic/visquine, makes it easier at clean up time. Try to decide where you want your ground/jerky to come from ahead of time so you can separate meat easily. When grinding, try to spread your cubed meat out on sheets and freeze it just over half way. It will go through the grinder much easier with less clogging. Cutting and wrapping is pretty easy, grinding and jerky/pep making takes up most of the time I have found. I posed a question on here a couple years ago about how long it takes to process an elk. I was surprised at how quickly people claimed to do it, seems to take me much longer.

https://hunting-washington.com/smf/index.php?action=profile;u=14950

[Angry Perch]

With the exception of the grinder, this is everything I use to break down a deer. The last couple years I've quartered them on day one, wrapped in plastic wrap and tossed in the fridge. Then I can butcher when I have a couple hours. There's a Sharpie somewhere on the table that I use for marking packs. I butcher a quarter, clean it up and wrap it, then move on to the next.

I also keep my Worksharp plugged in next to the table with the finishing belt on it to keep a razor edge.

Note: The coffee turned into a beer shortly after the photo was taken!

[huntingfool7]

Make sure your cutting table is at a comfortable height.

[lamrith]

Make sure your cutting table is at a comfortable height.

I JUST was out looking at that.  I know out counters in the house are not.  being 6'4" has it's drawbacks and working surface height is one of them.

[KFhunter]

6'4" and a plastic fold up table is gonna suck


I use sawhorses, tall ones, and plywood

[lamrith]

No doubt. 
I have a big stainless steel table.  just confirmed I have 4 cinderblocks that I can put it up on.  be perfect.

[NOCK NOCK]

Fillet knife is my most used knife, trimming silverskin and cutting steaks.
I wrap steaks and burger in coated white freezer paper, do it properly and it will stay freezer burn free for over a year.

[lamrith]

With the exception of the grinder, this is everything I use to break down a deer. The last couple years I've quartered them on day one, wrapped in plastic wrap and tossed in the fridge. Then I can butcher when I have a couple hours. There's a Sharpie somewhere on the table that I use for marking packs. I butcher a quarter, clean it up and wrap it, then move on to the next.

I also keep my Worksharp plugged in next to the table with the finishing belt on it to keep a razor edge.

Note: The coffee turned into a beer shortly after the photo was taken!

Fillet knife is my most used knife, trimming silverskin and cutting steaks.
I wrap steaks and burger in coated white freezer paper, do it properly and it will stay freezer burn free for over a year.

What size filet knives are you guys using?  I have a 9" big game one.  The one Angry Perch has looks pretty short, 6"?

[WapitiTalk1]

Larry, NO fat mixed in with your burger. I also like plastics/freezer paper vs VAC seal. Just ensure you get all the air out when you wrap with the plastic. Oh, and order one of these for burger.  It’ll be here by Friday 😁.

https://www.amazon.com/gp/aw/d/B002L80DUQ?psc=1&ref=ppx_pop_mob_b_asin_title

[KFhunter]

I like these knives, I got the set and have done everything from rabbits to steers

https://www.amazon.com/F-Dick-Ergogrip-Butcher-Cutlery/dp/B078SH398N/ref=sr_1_16?dchild=1&keywords=butcher+knife&psc=1&qid=1572406987&s=power-hand-tools&sr=1-16