surveyor
Old Mossy Horns
What's next? Ketchup on French Fries?
...well cooked...
That's the easy part.I have no idea why anyone would pay to have someone else grind up venison to burger...
Let me help you out….. I DO NOT WANT TO DO IT…but I will not pay 192 bucks to have it done……they got me once….. but not again!I have no idea why anyone would pay to have someone else grind up venison to burger...
What's next? Ketchup on French Fries?
I have an Amazon special (turbo force) that’s had 2000 pounds or more of meat through it in 7 seasons.For you guys that are processing your own deer burger/sausage.. Grinder recommendations?
Not just steak but pork chops and chicken too. Heck might as well call it “ Franks” I put that $@&! On everythingA1 is tasty, goes on steak, and makes steak better! I don't care what anybody says.
Not just steak but pork chops and chicken too. Heck might as well call it “ Franks” I put that $@&! On everything
For you guys that are processing your own deer burger/sausage.. Grinder recommendations?
I have made 120 lbs of sausage and 150 lbs of burger in one of the $60 Harbour Freight grinders and it worked OK for a one man operation.For you guys that are processing your own deer burger/sausage.. Grinder recommendations?
I usually figure 30% of live weightI'm sure that I could look it up, but what is the average % of meat that is expected from a deer? I've never weighed it out or really thought about it much
Oh Hell No! That’s almost as bad as boiled peanuts!What's next? Ketchup on French Fries?
I have no idea why anyone would pay to have someone else grind up venison to burger...
Let me help you out….. I DO NOT WANT TO DO IT…but I will not pay 192 bucks to have it done……they got me once….. but not again!
My wife is a good cook don't get me wrong but she's also a cheapskate will by a tough cut in heartbeat cook the roast with veggies and that's when I bring out some sauce I ain't wasting it but its gotta have little somethingdon't get me wrong,,, A1 has a good taste,,, just not for steaks and such that are PROPERLY cooked,,, now if it's some of my wife's left over steak (cooked "well done") then bring it on!
I don't know why people get so vehement about people that don't care to do it for themselves.
Lots of things I can do for myself, I outsource, at least sometimes.
I can bake a Pizza as easily as ordering one, yet no one would say "just make one yourself!" if I asked where to order Pizza from.
I can launder my own dress shirts, but sometimes some of them go to the dry cleaners.
I can paint my own living room, but given that it's a mess and would take my 2x as long, I'm more likely to hire a painter.
I can change my own oil, but the hassle and mess of storing/getting rid of old oil means I'll take it to a shop.
I can butcher my own deer, but depending on schedules, weather, and other factors, sometimes I'll hire it out.
I just took my deer there on Saturday. They seemed like nice people. I explained to the lady helping me with my order I wasn't sure what I wanted. She took her time with me and explained everything to me. They told me it could be between 7-10 days and I am okay with that.For good people, quality processing, and still at reasonable prices, I have really enjoyed Gammon's Processing for a number of years now. For your basic processing, including skinning/gutting, you are looking at about $75 to $80. Sounds MUCH better than $190 to me.
5573 Oscar Gammon Road
Mebane NC
27302
336-421-9413
View attachment 79451
how much would Norm’s charge me to put up 240# of elk?!?
Summer sausage, ground, jerky, steaks.
All vac sealed.
Try Miller's up at Seaboard. $95.00Let me help you out….. I DO NOT WANT TO DO IT…but I will not pay 192 bucks to have it done……they got me once….. but not again!
My laundry room doubles as my butchering room as well lolView attachment 79451
how much would Norm’s charge me to put up 240# of elk?!?
Summer sausage, ground, jerky, steaks.
All vac sealed.