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Thread: Deer Processing

  1. #21
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    Ten fo. I tinker between 80/20 and 85/15 with steak trimmings, mostly. They've gotten hard to get, so the $1.50/lb frozen pellet fat has been the go to the last few years.
    Quote Originally Posted by ecu1984 View Post
    Go Tigers!

  2. #22
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    Quote Originally Posted by SaltMuck View Post
    Ten fo. I tinker between 80/20 and 85/15 with steak trimmings, mostly. They've gotten hard to get, so the $1.50/lb frozen pellet fat has been the go to the last few years.
    Not sure if it is what you want but a lot of grocery store butchers will give fat away...


    Sent from my iPhone using Tapatalk

  3. #23
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    Quote Originally Posted by CurLee View Post
    2th is your blade making good contact with the grind plate?
    ?? i aint know. id say NO.
    Ugh. Stupid people piss me off.

  4. #24
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    hanahan
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    partialy freeze fat, cut up into cubes, run the frozen fat. clean machine and then re run fat/meat mix.

  5. #25
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    Quote Originally Posted by Islandguy85 View Post
    Not sure if it is what you want but a lot of grocery store butchers will give fat away...


    Sent from my iPhone using Tapatalk
    Maybe where you at, but you’ll buy it in Edgefield Co. Used to get it for $.20 at one grocery store but it got so competitive, they just quit with it.
    Quote Originally Posted by ecu1984 View Post
    Go Tigers!

  6. #26
    Join Date
    May 2016
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    We don't add fat either, but it's not used for burgers or sausage. It's used for chili ,spaghetti , meatloaf, etc

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