It's not hard at all especially after you've got a good routine down. Aging the meat for 1-2 weeks is the key IMO, I have an old fridge in the garage that I use to hang and age my deboned deer in during the season. I used the cooler method propped up with the drain plug open for years and that worked just fine as well. I don't put any fat in my burger and for sausage I just grind up a whole (never frozen) boneless pork shoulder from costco and mix that into my sausage which I shoot for a 70/30 mix of venison/pork. I have a sausage stuffer attachment for making my Hot Italian links and also have a cuber, you don't have to spend an arm and a leg on a grinder. I wish I had spent a few more bucks and gone stainless on mine as cleanup would be a little quicker, I have to hand dry all of my components since everything's aluminum. It takes me an hour or two and a few cold beers to do all of the grinding, sausage making, cube steak, vac sealing...there's really nothing to it. ETA-for sausage and burger you'll want to cut the meat up into 1-2" cubes and let them sit in the freezer for an hour or so before running them through the grinder.
Last edited by ecwooduck; 11-30-2020 at 10:19 AM.
"some men are mere hunters, others are turkey hunters"-Archibald Rutledge
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