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      Members Only Fluid Forum View   08/08/2017

      Fluid forum view allows members only to get right to the meat of this community; the topics. You can toggle between your preferred forum view just below to the left on the main forum entrance. You will see three icons. Try them out and see what you prefer.   Fluid view allows you, if you are a signed up member, to see the newest topic posts in either all forums (select none or all) or in just your favorite forums (select the ones you want to see when you come to Fishing Minnesota). It keeps and in real time with respect to Topic posts and lets YOU SELECT YOUR FAVORITE FORUMS. It can make things fun and easy. This is especially true for less experienced visitors raised on social media. If you, as a members want more specific topics, you can even select a single forum to view. Let us take a look at fluid view in action. We will then break it down and explain how it works in more detail.   The video shows the topic list and the forum filter box. As you can see, it is easy to change the topic list by changing the selected forums. This view replaces the traditional list of categories and forums.   Of course, members only can change the view to better suit your way of browsing.   You will notice a “grid” option. We have moved the grid forum theme setting into the main forum settings. This makes it an option for members only to choose. This screenshot also shows the removal of the forum breadcrumb in fluid view mode. Fluid view remembers your last forum selection so you don’t lose your place when you go back to the listing. The benefit of this feature is easy to see. It removes a potential barrier of entry for members only. It puts the spotlight on topics themselves, and not the hierarchical forum structure. You as a member will enjoy viewing many forums at once and switching between them without leaving the page. We hope that fluid view, the new functionality is an asset that you enjoy .
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Benny

Meat grinders,manual or electric???

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My hunting party and I are going to start making our own hamberger,salaumi and sausage this year.I would like to get some input on what style,size and brands work for all you people.
My ques would be at least a size 32 grinder and a large stuffer.

Part two question is about smoking the meat.
Is it better to use liquid smoke or to actually smoke the meat in a smoker?

Thanks,Benny

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Benny If your only going to grind once a year get a hand grinder. Northern Tool has them for for under 30 bucks. Once you have the hand grinder you can keep an eye open for an old commercial electric grinder. Don't bother stuffing with your grinder, get a 3 lb stuffer, their much faster and less work.

Smoking sausage requires accurate temp control. A thermostat or some way to control temp is a must.

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If your entire group is going to use it I would pitch together and get an electric grinder. It would make it much easier when you have to do more than one deer.

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I've done both, and if your doing very many deer, an electric is definitely the way to go. Especially if everyone chips in. Call me a wussy, but it's amazing at how quickly your arm is ready to fall off from the repetitious hand cranking. Also, look at it from a practical aspect. There's no way to duplicate the speed of an electric, and if time is money how soon would you have paid for the electric one in additional time spent cranking.

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Steve @ Bakken's Boat Shop www.bakkensboatshop.com

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I agree with Steve. We just made about 100# of sausage (6 deer) and with out the electric grinder, we'd still be there!! What we have is a large hand grinder that we coverted with a garage door opener motor to have "more power" grin.gif Saves a TON of time!!

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If you get an electric, get a good one. I have a Oster (?) brand, white plastic housing, think it was about $100 new. Got it for $20 at Fingerhut. Problem is that it tends to bind up with the "silver skin". You either have to cut 99% of the silver skin off or you have to cut very small pieces, across the silver skin, or it continually plugs the screen.

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The easiest way to go is bring it to a meat market. They have the right equipment and in about 10 minutes they'll be done. It cost me 41 cents a pound to have it ground. Also if you smoke your sausage make sure you use a cure and watch your temp. carefully.

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One way we've found to avoid the "silver skin blues" is after every couple of hours of use, take the two metal cutting surfaces off and slide them around for a couple seconds on an oiled knife sharpening stone.

------------------
Steve @ Bakken's Boat Shop www.bakkensboatshop.com

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I found my old #32 manual hooked up to an old washing machine motor works well for grinding. I see now outdoor store sell the pulley now for adapting. For stuffing look at auctions for the ol cast iron stuffers. You can get one for 50 -75 bucks. Had mine 20+ yrs and must be close to 100 yrs old and still works great. I just have a small smoker so my sausage has to be done by somebody else. Be careful who you trust with this. A few years ago we took 100# to a local store to save driving a few miles. Went to pick it up and they wanted $.75 a lb instead of everybody elses usual $.25. To make matters worse they must have used old 2x4's to smoke because you could taste the sap and it smelled like a lumber yard. Had to throw the whole thing and never got as much as a sorry from the store. Good luck and don't forget the electric frying pan to do "taste tests" before stuffing!

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