Meat processing luxury, 1 item

[fowl smacker]

I've made my own summer sausages, snack sticks, brats, ect. for many years now.  Up until a few years ago I'd mix by hand and stuff with my grinder itself.  Then I got a stuffer (Hakka) and a 30lb mixer(Vevor) not fancy brands but they have made what was a tedious task actually enjoyable.  Not counting grinders because I consider that a necessity what is your 1 luxury meat processing item you'd never want to be without ever again?  Mine is the sausage stuffer by far!

[lewy]

I agree the stuffer is a great tool. Obviously a good grinder comes first but yes sir the stuffer is amazing

[92xj]

Foot pedal electric stuffer

[huntnnw]

cheap and fastway to mix meat, cure and seasoning well is with a concrete mixing attachment on a drill in a bucket.

A luxury item I am looking at is the double grinder for my Lem grinder. Not just any electric stuffer works on snacksticks. Some are way to fast.

A GOOD vertical smoker is a must in my opinion. Do all this work and only have it ruined or come out sub par sucks.

[Longfield1]

I agree with the foot pedal activated grinder so its not constantly running while your grabbing more of your mix.

However, we got a meat slicer last year and it is fantastic in cutting all sorts of stuff.  Bread, Cheese, Black forest ham, pork belly (bacon), Jerky strips, fruit slices, vegetables, and so on. I don't use my stuffer that much anymore as I'm more of a burger patty guy.

[mikey549]

We purchased a cuber multiple years ago. It does an amazing job on elk round steaks or anything that is a little on the chewy side. I cut the steaks as thick as possible to still drop through. Drop through once and then turn 90 degrees an do it again.

[andersonjk4]

Foot pedal electric stuffer

   I would consider a stuffer a necessity, but the motorized accessory kit with foot pedal was a game changer.  It makes a two person operation into a one person job.  Using the stuffer to fill burger bags instead of bagging off the grinder is also easier/faster in the long run.     

[gallion_t]

I just have a hand crank 5lb stuffer. Cheapo version. I'd consider it a necessity over a luxury for sure. That's my next upgrade for sure. Haven't decided how big I want to go. If a 10-15lb one will suffice or if I just go all out and get a 25lb. Most of my sausage batches I only do 5-10lbs at a time.

As far as luxury items go I would have to throw out a chamber vacuum sealer. Does a great job and way less of a hassle than wrapping with butcher paper or using a standard vac sealer.

[Boss .300 winmag]

Money, to have someone else do it.

[millerwheeler]

Money, to have someone else do it.

I’m curious why you think that? It’s part of hunting and just as rewarding to process your own meat start to finish. You know then where everything comes from. It’s one of my favorite parts

I’ll say good processing area that’s easy to clean with all the room is a game changer

[Kingofthemountain83]

My grinder was a hand grinder mounted in the shed when I was a kid... Shop when I got married... Then the kitchen aid attachment for a long while... Ok when you doing a deer or mid sized bear... Gotta take a lot of brakes with an elk... Gets hot... Always thought I was gonna fry it... Takes a couple days with some long nights to get a good double grind... Eventually I got a 1 1/4 horse and I can double grind 50# in a few hours...

[Rugergunsite308]

Walk in Cooler. Runs on a converted window AC unit. Keeps at about 39 degrees. Demolished an old restaurant and saved the cooler walls then did a set up like whats in this youtube video.

[buglebuster]

Money, to have someone else do it.

I’m curious why you think that? It’s part of hunting and just as rewarding to process your own meat start to finish. You know then where everything comes from. It’s one of my favorite parts

I’ll say good processing area that’s easy to clean with all the room is a game changer

While I do cut all my own meat because I’m super anal on how it’s taken care of and knowing what I get back, it is 100% my least favorite part. I actually despise it 🤣 it gets really old cutting up 3-4 deer and a few elk every year.

[Boss .300 winmag]

Money, to have someone else do it.

I’m curious why you think that? It’s part of hunting and just as rewarding to process your own meat start to finish. You know then where everything comes from. It’s one of my favorite parts

I’ll say good processing area that’s easy to clean with all the room is a game changer

While I do cut all my own meat because I’m super anal on how it’s taken care of and knowing what I get back, it is 100% my least favorite part. I actually despise it 🤣 it gets really old cutting up 3-4 deer and a few elk every year.

When I was younger and the kids got deer and me I did it all, now it’s just me I can afford to have someone do the meat stuff . I still do the boning out.