What type of meat grinder do you use

[lostagain]

Hi Guys,
My apologies to everyone if this is in the wrong place. Not sure where it should go

For those of you that butcher your elk I've got a couple of questions for you.

1. What type of meat grinder do you use. Electric or manual? Any specific brands?
2. What type of casing do you use for sausages and where do you get it from?
3. If you jerky your elk what spices do you use. I've jerky'd beef so I have an idea for that but never elk
4. Do you add beef fat to the ground elk for burgers?

Thanks for the help. I'm just preparing for the hunt and hoping I have these problems.

 

[snoopdogg]

The Sausage Maker has a huge catalogue and you can buy casings, grinders, everything, but there are several providers of this stuff on the internet. However, I saved my Cabela points and picked up their huge, manual powered meat grinder and bought the flywheel attachment. I then hooked an old swamp cooler motor to it (via a plain old fan belt) and mounted it to a bench. Works like a champ...

As for casings, they vary but there are plenty of options in the catalogues and suggested uses. As for the elk burger, yeah, I'd add beef fat, even pork fat at the same time if you choose. All tastes pretty frickin' good.

Anywho, as for jerky spices, they're prepackaged. Buy the small package, give it a whirl and if it's what you want, buy bigger. You'll like it. Heck, if you play with their recipe by supplementing your own, additional spices, you can come up with some zingers!

Good luck, it's fun to do and you'll have the satisfaction of knowing you did it yourself.

 

[Speckmisser]

This probably is the wrong place for the thread, but before it gets moved...

I use a Cabelas 3/4hp electric grinder. I used the manual type for years, but that sucker will wear you out if you're doing more than a couple of pounds. For all the grind I got from my elk, I'd never have got it all done.

I get my casings at a local processor, but The Sausage Maker is a good place to look too. I use pig casings, and really like the way the sausage comes out. Haven't tried the other types.

I make up my own spice blends for jerky. Check the Recipes forum down below. There's a couple of lengthy threads on making jerky.

As far as adding beef or pork, sometimes I do and sometimes I don't. It definitely helps to moisturize the meat, and I have to admit that friends and family prefer the sausage with the added fat. I prefer not to dilute the wild game flavor, so there's a fine edge there. Experimentation is the only thing I can recommend... suit your taste.

I totally agree with Snoop's last statement... it is very satisfying to do this yourself. It can get a little tiring if you have a lot to grind, but it's worth it when you're done.