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Old 6 Days Ago   #16
pmcgrady
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The only place I can get beef trimmings around here is an old grocery store ( that still carries smoked hog jowls in its meat display case). They run the trimmings thru a course meat grinder, then freeze the beef/suet pellets and sell in a 3# bag.
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Old 5 Days Ago   #17
Worth1
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Just pulled the trigger on the small stainless steel 20 pound meat mixer from The Sausage Maker.
I have always wanted one so my hands dont freeze off and it is one of the reasons I dont make as much as a should.'
Burying your hands up in ice cold ground meat is a real kill joy to say the least.

Worth

https://www.sausagemaker.com/20-lb-S...-p/16-1210.htm
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Old 5 Days Ago   #18
pmcgrady
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Quote:
Originally Posted by Worth1 View Post
Just pulled the trigger on the small stainless steel 20 pound meat mixer from The Sausage Maker.
I have always wanted one so my hands dont freeze off and it is one of the reasons I dont make as much as a should.'
Burying your hands up in ice cold ground meat is a real kill joy to say the least.

Worth

https://www.sausagemaker.com/20-lb-S...-p/16-1210.htm
Nice! I can see where that would be pretty handy.
There's a small Italian sausage company that just went up for sale here, a very profitable business... The owner is retiring. Wish I was younger and had more money/credit, I'd buy it.
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Old 5 Days Ago   #19
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Got a 140-150# doe hanging tonight. Perfect weather to cure one out for a couple days. Shotgun season next weekend, but I would like another doe with my crossbow this week. Saw a buck, 2 does, a yearling, 12 wild turkey and a bizzilion squirrels tonight...it was a great evening.
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Old 5 Days Ago   #20
Rajun Gardener
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Awesome!! Let the fun begin..
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Old 5 Days Ago   #21
pmcgrady
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Quote:
Originally Posted by Rajun Gardener View Post
Awesome!! Let the fun begin..
It already has!
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Old 4 Days Ago   #22
Worth1
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Please keep us up to date.
The reason I started on the salami thread I started now is because I was waiting on the weather.
There is no way I can do it with the heat all the flies, mosquitoes, spoilage and everything else.
Just last week or so I was battling mosquitoes in the garage.
I simply have to have cool weather for the drying process.
This coincidentally coincided with this thread.

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Old 4 Days Ago   #23
pmcgrady
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I should have looked better before starting the thread, I didn't intend on dueling sausage threads, sorry! Yes it's sausage making season, but I couldn't wait for sausage, broke down and made fresh sweet bacon wrapped venison tenderloins last night, they were good!
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