How does everyone store all their equipment? My new solution:

[processhead]

Chef
Good luck with your plans.
A cold room would be great to have. I don’t see one in my future, but I have acquired a few refrigerators and freezers for brewing and processing-specific uses and they are in the same room where I process so that keeps it convenient.
Fortunately, most my deer processing coincides with a time of year when the weather here is cold enough to hang them outdoors. I have a covered area to do that with a winch and gambrel.

[Chef]

processhead I have the opposite factor here, its hot enough to dehydrate and smoke meat in ambient temperature…

[akdave]

One of my best pieces of equipment was a stainless steel deep sink big enough for cleaning up my equipment and smoker racks and a place to work outside of my wife’s kitchen as I sometimes make a big Mess![

[fisherman43]

Is your meat grinder/meat cutter a combo unit if it is what is the brand/model ?

[fisherman43]

A friend of mine has a cooler using a refer unit from a trailer he uses it as a cooler or freezer

[processhead]

fisherman43 said in How does everyone store all their equipment? My new solution::

Is your meat grinder/meat cutter a combo unit if it is what is the brand/model ?

If you are talking about this one, it is a Hobart 8141.
#12 grinder head and 14 inch bowl chopper.

[Ridley Acres]

processhead said in How does everyone store all their equipment? My new solution::

Hobart 8141.
#12 grinder head and 14 inch bowl chopper.

Paul, Is this your primary grinder?

Also, in your opinion would it be possible to get good mix and consistency for bologna/ hot dogs with a 20qt mixer/grinder?

[processhead]

Ridley Acres said in How does everyone store all their equipment? My new solution::

processhead said in How does everyone store all their equipment? My new solution::

Hobart 8141.
#12 grinder head and 14 inch bowl chopper.

Paul, Is this your primary grinder?

Also, in your opinion would it be possible to get good mix and consistency for bologna/ hot dogs with a 20qt mixer/grinder?

Yes, the #12 grinder is my only one. With just a grinder it is difficult to get the fine emulsion you associate with traditional bologna or fine ground wieners.
You can still make excellent flavored product, the texture will just be a little coarser.

[Ridley Acres]

processhead I’m wondering if you could get the same results with a mixer like this:

[processhead]

Ridley Acres said in How does everyone store all their equipment? My new solution::

processhead I’m wondering if you could get the same results with a mixer like this:

I suspect not. To get the fine texture you really need to finely chop the meat into small particles and that usually means a chopper, food processor or emulsifier.
You can get close with a couple of passes through a 1/8 inch grinder plate.
Your bowl mixer will do an excellent job of combining ingredients and extracting protein from ground meat, but is not the tool for creating fine texture sausage.

[Radbone]

Have a nice size food processor, use it with some ice water. Buffalo chopper works good to but haven’t picked one up yet

[processhead]

Radbone said in How does everyone store all their equipment? My new solution::

Have a nice size food processor, use it with some ice water. Buffalo chopper works good to but haven’t picked one up yet

Yes, a food processor will work for creating a fine texture emulsion. You need a larger one for making anything but tiny batches, though.