Post by: 92xj on December 10, 2021, 03:32:18 PM
This 80 pound batch took roughly 2.25 hours start to finish. Grind, mix seasoning, grind again (2nd grind takes forever), mix again and fold in cheese and then stuff. Smoking and vacuum sealing still take the next two days.
(https://live.staticflickr.com/65535/51738483539_c6ba50581a_b.jpg)
(https://live.staticflickr.com/65535/51738247906_9a5e8b11aa_b.jpg)
Post by: zwickeyman on December 10, 2021, 03:33:54 PM
Post by: MADMAX on December 10, 2021, 03:42:15 PM
Post by: h20hunter on December 10, 2021, 03:44:39 PM
Post by: NRA4LIFE on December 10, 2021, 04:07:48 PM
Post by: Stein on December 10, 2021, 04:09:05 PM
I just upgraded to a crank stuffer and thought I was cranking it out.
Post by: 92xj on December 10, 2021, 04:12:58 PM
I might now hate you. Must......have......powered......stuffer.
I had no idea how much I would really enjoy it.
I came from a great hand crank stuffer and always do my stuffing solo. I had a great system and could stuff anything while solo. But now, the process is amazing. That stupid little foot pedal does wonders. Hold it down, meat comes out at whatever speed you would like as it has a speed dial, release the pedal, motor stops instantly and then reverses for 1-2 seconds stopping the flow of meat and sucking it back an inch. It is amazing. Buy one now.
Post by: NRA4LIFE on December 10, 2021, 04:17:14 PM
Post by: nwwanderer on December 10, 2021, 07:22:06 PM
Post by: 92xj on December 10, 2021, 07:43:43 PM
Post by: lewy on December 10, 2021, 07:47:27 PM
Post by: carpsniperg2 on December 10, 2021, 08:20:07 PM
Post by: hunter399 on December 10, 2021, 08:25:46 PM
Tasty....
Post by: Blacklab on December 12, 2021, 10:01:17 PM
Post by: HUNTINCOUPLE on December 12, 2021, 10:08:43 PM
Post by: Lady Grouse hunter on December 22, 2021, 10:43:38 PM
my uncle will LOVE you, P.M. me! :hello:
Post by: 92xj on December 23, 2021, 06:03:40 AM
92XJ,
my uncle will LOVE you, P.M. me! :hello:
No thanks. I’m married. To a woman.
Post by: hunter399 on December 23, 2021, 06:12:55 AM
Glad you replyed.92XJ,
my uncle will LOVE you, P.M. me! :hello:
No thanks. I’m married. To a woman.
I didn't want to say anything. I was just glad it didn't involve me. :chuckle: :chuckle: :chuckle:
Post by: bearpaw on December 23, 2021, 08:40:31 AM
What's the cost for one of those?
Post by: KFhunter on December 23, 2021, 09:07:20 AM
https://hunting-washington.com/smf/index.php/topic,233663.msg3117511.html#msg3117511
I want a 5lb stuffer too, the big one is too big for small batches
Post by: C-Money on December 23, 2021, 09:17:32 AM
Post by: Buckhunter24 on December 23, 2021, 09:32:42 AM
Post by: 92xj on January 07, 2022, 08:11:13 PM
wow that's an impressive batch :tup:
What's the cost for one of those?
I had a 25% off code when I bought. I think most major holidays they offer a discount percent.
Totally worth the purchase, even full price, once you use it one time and realize the advantage over the hand cranks.
https://www.lemproducts.com/product/big-bite-motorized-stuffers/sausage-stuffers
Post by: 92xj on February 09, 2022, 10:52:42 AM
The stuffer was amazing, once again. I'd highly recommend.
40 lbs duck cracked pepper snack sticks
elk and deer, 25 lbs sweet onion brats in large and small casings
25 lbs of original brat large and small casing
Also, learn how to do this yourself. The amount of pride you will have in your freezer is mind blowing. When I started processing my own meat years ago, I had no processing experience and just decided to watch some YouTube, buy the equipment and give it a whirl. I had no mentor or help and just figured it out. It is easy, just stick with it and give it a solid 100% effort and you will save tons of money and have a better product than you can buy.
(https://live.staticflickr.com/65535/51871077292_2546b63eeb_b.jpg)
(https://live.staticflickr.com/65535/51872358054_2370741f14_b.jpg)(https://live.staticflickr.com/65535/51872040321_566ec4f440_b.jpg)
Post by: Timberstalker on February 09, 2022, 10:54:23 AM
Post by: Stein on February 09, 2022, 11:19:16 AM
Post by: 92xj on February 09, 2022, 11:29:48 AM
And here I was all impressed with my 20 duck breast pastrami I finished yesterday.
You should still be! Thats awesome. :tup:
What recipe did you use? I did goose pastrami from the hank shaw (I think) years ago and it turned out great. Kids ate it up on sandwiches.
Post by: NRA4LIFE on February 09, 2022, 12:57:57 PM
Post by: Stein on February 09, 2022, 01:21:22 PM
And here I was all impressed with my 20 duck breast pastrami I finished yesterday.
You should still be! Thats awesome. :tup:
What recipe did you use? I did goose pastrami from the hank shaw (I think) years ago and it turned out great. Kids ate it up on sandwiches.
I used the one out of the Meateater book, I think they are about the same.
I discounted how good everyone said they are until I tried it and I eat most my waterfowl that way now. It's destined for bagel sandwiches for our Nov hunt.
Post by: Farmer72 on February 09, 2022, 02:38:11 PM
Post by: Angry Perch on February 10, 2022, 11:30:36 AM
92XJ, you do amazing work, but I think you'd agree that anybody can do the same with meat, a little equipment, and time.
Post by: 92xj on February 10, 2022, 11:54:39 AM
I wholeheartedly agree with the pride thing. Not only can you say you did it yourself, you can produce a product that is heads and shoulders above what you can buy. And you know exactly what is in it.
92XJ, you do amazing work, but I think you'd agree that anybody can do the same with meat, a little equipment, and time.
I agree with you 100%. Anyone can do this. The toughest part is deciding what percentage of the final product do you want in fat, and they make calculators for that. Time and patience are the two things I see are the hardest for people to overcome. When I have folks tell me their product sucks and is never as good as mine; 99.974% of the time the single cause is patience, wether that is in doing the mixing, or during the cooking process. People don't want to wait the however many hours it takes to get to the correct internal temp without going over a certain temp in the smokehouse. Around the 8 hour mark everyone is over it and just wanting the meat out, they crank up the temp of the cooker to get to final internal temp and the product is ruined. The fact is, the entire process is simple that anyone can do.
Weigh meat
Weigh fat
grind
mix with spice blend
grind
stuff
smoke
chill
package
I wish everyone would do it to feel the pride in the freezer and then the pride at the dinner table when your 3 and 5 year eat a piece of meat and I can say I know exactly what has touched that meat from the time it was living in the wild to my kids mouth.