Nutterbuster Grinds His Meat

[swampsnyper]

I trimmed most of the silverskin on this deer because I figured on grinding it on the kitchenaid. Kitchenaid can't hack it. You gotta stop and clean it every couple of minutes. This one ate it up and spat it out. I'm going to leave a bit more on next time. Probably just trim the major stuff like the fat pockets in the ham and the tendons on the backstrap and leave the rest. I know some folks say it impacts the taste. To me as long as you grind it up and don't have to chew it it's fine.

As far as the footswitch, I just saw that Harbor Freight has one for like $15. Might wait until that coupon hits and go pick one up to try. I think it'd be handy if you wanted to grind as you were chunking it. If you already have 20-40lbs of meat ready to feed I don't see how it would help. Just turn it on, try and keep up, and for the love of god keep your fingers out of the way!

I been wanting one but every time I go to buy it I get sticker shot. $15 is awesome. Sign me up!

 

[KYHunter]

I’ve got the smaller LEM and love it. I have their bagging kit as well and it does a pretty good job. Like you, I try and process a couple of deer to keep my bro and his family of 4 with meat in the freezer. Makes it a snap with a good grinder

 

[gameflogger]

I have been using a #22 lem that I bought from bass pro 15 years ago. That thing is a beast. Sometimes I use it to stuff my sausage if I want to add cheese, I remove the cutter blade and use the kidney plate so the cheese stays in cubes. My father in law, hos dad and I usually do about 500# every year, snack sticks, summer sausage, link sausage, pan sausage, and hamburger. Crazy thing is right around deer season the butchers around here start charging out the ears for pork fat trimmings. I usually trade some sausage to a meat dept. manager from kroger to put back pork fat trimmings for me........... Black market style.

 

[d_rek]

Is this the one that started popping up on Facebook ads that nobody ever heard of?

You mean the “MEAT” ones? Lol.


Sent from d_mobile

 

[SNIPERBBB]

might of been. never seen either till this year

 

[PEEJAY]

I just finished grinding everything but the shoulders on that 4 point. Hams, straps, and neck roast. Not sure what my total weight is, but I timed one big bowl of chunks that weighed 9lbs and it took 2 minutes.

Now I just gotta bag all this mess. Bleh

woah woah woah... you did HWHATTT? you gonna ask the lord for forgiveness for grindin them straps boy... thats gonna be some tender ground.

 

[Texar]

I've had this one for several years now.....sure makes grinding your meat..... or anyone else's meat a breeze!!

 

[Nutterbuster]

I've had this one for several years now.....sure makes grinding your meat..... or anyone else's meat a breeze!!

I've already offered to grind my friends and family's meat this year.

 

[Chimney7]

I’m tired of paying the local processor and am wanting to start grinding my on meat. Are y’all adding fat and if so what kind/where do you get it? Thanks


Sent from my iPhone using Tapatalk

I process all my own deer. I would only trust a processor that I knew personally, and I dont know any.

I use pork fat. Some guys like pork butts or bacon, but I like pork fat because it has a somewhat neutral taste. Depending on what I'm making is where the ratio comes from. Sausage is 20-25%. Plain ol ground meat is a little lower.

I get it from local grocery stores or meat markets, a lot of them will just give it to you as they mostly throw it away. Meat markets are a good place to get hog casings for sausage too. Usually pretty fair with what they'll charge you.

I have a mega force 3000 or something like that. .. it's on Amazon, hell of a grinder.

 

[4090Sharps]

I process all my own deer. I would only trust a processor that I knew personally, and I dont know any.

I use pork fat. Some guys like pork butts or bacon, but I like pork fat because it has a somewhat neutral taste. Depending on what I'm making is where the ratio comes from. Sausage is 20-25%. Plain ol ground meat is a little lower.

I get it from local grocery stores or meat markets, a lot of them will just give it to you as they mostly throw it away. Meat markets are a good place to get hog casings for sausage too. Usually pretty fair with what they'll charge you.

I have a mega force 3000 or something like that. .. it's on Amazon, hell of a grinder.

I looked at those initially, but some of the metal looked plated which scared me off. Are any of the parts plated?

 

[Chimney7]

I looked at those initially, but some of the metal looked plated which scared me off. Are any of the parts plated?

I can't answer that with 100% certainty. The blades are stainless, the plates are steel. The housing and tray are aluminum and are probably coated with something. Some of the reviews mention putting parts in a dishwasher, which is a big no-no, and having pretty crappy results of it being washed in one.

I like it a lot. I take pretty good care of it when I'm done grinding. I've ran two deer through it so far. With no complaints, a third is going through it this weekend. I made about 20 lbs of linked sausage two weeks ago using it to stuff and it worked great.

Hope that answers your question

 

[Texar]

I process all my own deer. I would only trust a processor that I knew personally, and I dont know any.

I use pork fat. Some guys like pork butts or bacon, but I like pork fat because it has a somewhat neutral taste. Depending on what I'm making is where the ratio comes from. Sausage is 20-25%. Plain ol ground meat is a little lower.

I get it from local grocery stores or meat markets, a lot of them will just give it to you as they mostly throw it away. Meat markets are a good place to get hog casings for sausage too. Usually pretty fair with what they'll charge you.

I have a mega force 3000 or something like that. .. it's on Amazon, hell of a grinder.

I’ve used brisket trimmings a few times but have used “bacon ends/pieces” most of the time. I keep it lean though and only use a 3-4lb bag to 50lbs of deer.

If I still have burger at the start of season I’ll debone/cut up/freeze meat in gallon freezer bags until I need to grind. Keeps me from grinding several times in a season.

Last year I ended up with 2 wild pigs about the same time I did my burger grind. I was able to mix the wild pig/deer 50/50 and boy did it turn out yummy!!! No bacon ends needed!! I plan on doing this again this year.

 

[heretic]

I’m tired of paying the local processor and am wanting to start grinding my on meat. Are y’all adding fat and if so what kind/where do you get it? Thanks


Sent from my iPhone using Tapatalk

I'll add beef suet to my grind. My local butcher practically gives it away for free. I'll ask for 5 lbs, and he'll give me closer to 8 or 9. I've gone anywhere from 90/10 to 80/20 venison to fat ratio. Seems 80/20 is a bit too much for snack sticks and leaves them a little greasy but its about perfect for everything else.

 

[Buckhole75]

I got the same grinder and It is a bad dude.Eat pretty much as fast as you can feed it.Love It

 

[Nutterbuster]

Just made up 20lbs of breakfast sausage. 5lb super-fatty pork butt and 15lbs of clean venison. Generic breakfast sausage seasoning from Bass Pro.
All neat and packaged in little 1lb bags just like at the store. Took maybe an hour and a half starting with nothing but chunks of venison, spice, and a pork butt.

I love this thing.

 

[BuffaloBill]

I got the KitchenAid attachment last year and it was slow going just to grind a yearling. Can't imagine multiple deer a season. I'd eventually like to have a setup to process my own but can't justify it right now. Haven't killed enough deer the past few seasons. It would pay for itself fast if I were killing 10+ deer.

 

[Sgt. Beardface]

Not what I expected, 0 out of 5 starts...

 

[Gator]

How does it handle silver skin. I only asked about the foot switch because I haven’t used one but wondered if they were worth it.

I’ve never seen the need. When I grind I just steady feed it except when swamping out meat bags and it runs empty without issue for that short duration


Sent from my iPhone using Tapatalk

 

[mattsteg]

I got the KitchenAid attachment last year and it was slow going just to grind a yearling. Can't imagine multiple deer a season. I'd eventually like to have a setup to process my own but can't justify it right now. Haven't killed enough deer the past few seasons. It would pay for itself fast if I were killing 10+ deer.

KA works better if you

1) get better blades
2) just grind what you need, as you need it.

Not suitable for processing a ton of ground meat, but OK. For "tonight's burgers" up to a moderate batch of sausage.

 

[Bama_Xander]

I got the KitchenAid attachment last year and it was slow going just to grind a yearling. Can't imagine multiple deer a season. I'd eventually like to have a setup to process my own but can't justify it right now. Haven't killed enough deer the past few seasons. It would pay for itself fast if I were killing 10+ deer.

I had a kitchen aid mixer start smoking on me one time using that grinder attachment. No bueno.