Sausage Makers?

[Gclyde28]

Over the past few years I have trimmed less and less and haven't noticed any difference in the flavor. I still remove large chunks of fat or tendon but I don't bother with trimming anything past that on meat that gets ground up anymore.

[DEG]

what are you guys using for grinders? 3/4hp?

I use a #12 Kitchener 3/4hp that I bought from Northern Tool and Equipment 8 years ago for $99.00. They used to have them on sale around Christmas every year for the same price. Now they have a different brand called Huntrite. Its still on sale for $79.00. Normally $119.00 which what the Kitcheners were.

[DEG]

I trim all of my deer the way my dad taught me 50 years ago. 'If you don't want to eat it, cut it off'

[Smart]

what are you guys using for grinders? 3/4hp?

Cabela’s 1HP

[Matt_g]

Cabela’s 1HP

Does it keep up with everything you throw at it? I’m looking at either upgrading to a commercial unit or building my own grinder and using a stand alone stuffer.

[NWernig]

To me it depends on the cut of meat... some areas I trim more than others

[bowhntrmatt]

what are you guys using for grinders? 3/4hp?

Weston #32 2hp.

I trim off all hard fat and the thicker silver skin and basically anything hard. I don’t get too carried away with smaller connective tissue, but a bunch gets caught wrapped around the auger near the blade of the grinder. I pop the plate out every so often and clean it out.

[ChristenHoer]

I remove the deer fat at first then we start making the sauce.

[Neuse]

What Jeremy said,
How do the processors do it? For a comparison.

[Bowhunter1994]

I remove everything , at the end of the day my goal is to see red! No white/ silver skin!!!
Made some summer sausage / burgers yesterday! MMMMM


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[cva34]

Weston #32 2hp.

I trim off all hard fat and the thicker silver skin and basically anything hard. I don’t get too carried away with smaller connective tissue, but a bunch gets caught wrapped around the auger near the blade of the grinder. I pop the plate out every so often and clean it out.

Same here Well drained /Ice cold and grind...I got a LEM 3/4 big bite been a great machine..not saying its the best but Its been great ...

[ProHound]

On average for North Tx area how many pounds of grind meat do you guys get off a average size doe? that's excluding the backstraps and tenderloin.

[LeanMachine]

Do a test batch of trimming it less and see if you can tell the difference. I'm bad about making a recipe change or whatever and doing a big batch of it and not liking it.

I trim off on the super heavy connective tissue. It is not chewy after grinding. I do grind mine twice. Once coarse. Once medium.

[kmitchl]

I'd like to help out at a processing facility for a day just to see how they do it because most of the time their sausage turns out good.

One of the guys I hunted with worked at a processor during the season. He does 20+ deer per day. So I doubt he is as meticulous as most of us when we process our own.