doc_craig I do my own beef along with what wild game we get. I am all about getting it done when I get started.Have another now.A commercial type size 22, It works well but a little more finicky than the old one. I think these grinder manufactures need to take some notes from the old good ones and how they were built and fed the meat. My new one will out grind my old one but just because it has more ponys.

If it won’t grind that much twice it isn’t worth having

PapaSop I had an old meat grinder size 22 and decided to upgrade. Bought the Cabelas #32. It had the ice pack. First grind it was a beast. When doing hamburger I grind right into the meat tubes on the second grind. The Cabelas was a big disappointment. Tried with and without the cool pack. Didn’t make much difference. The fat just balled up and the hamburger wouldn’t feed. I’m sure if I would have put the meat in the cooler overnight after the first grind it probably would have worked better. I just didn’t want to have to do a cleanup twice. I had the day and wanted to get it done. Wound up getting the old grinder out to finish the job. It worked fine. So much for upgrading. Took the Cabelas back.

greesemunkee I would think the soy protein would work. Like I mentioned earlier it needs a lot of mixing. I think Austin said around 8 mins. Should get very sticky and gummy. I used to think I didn’t want it that sticky. Would be harder to stuff. I would add more water, even tried vegetable oil which really didn’t work to bad but the end result still wasn’t good. I think Austin mentioned using a sure gel which I haven’t tried. You would need to find how much of the soy protein to use. It takes quite a little of it. The carrot fiber is 4 oz per 25 lbs.

greesemunkee I have had the same problem in the past. They would turn out about like they had a condom on them. I quit using the collagen and went to the sheep casings. This worked good but as you probably know they are a pain to work with compared to the collagen casings. The last two batches I made I used the carrot fiber binder and collagen casings and they turned out really good. The collagen has a little more toughness to it when you bite into it but still had that crisp pop to it, not rubbery at all like in the past. The binder helps hold the moisture in the meat. I am a believer in it now. I had about quit making sticks but now will be making a lot more. I learned this from reading on this forum. Hope this helps you out too. Oh, and something else that is required is lots of mixing if you aren’t already doing that. Austin, I believe that is his name , goes over that in his instructional video. Good Luck!!

Parksider What is your recipe and procedure?

Also, I’m thinking you probably wouldn’t want to inject fat in this kind of dried meat. Kind of like jerky and might not turn out the best in the end product.

demmerich Had a friend had a recipe that he made a brine by stirring salt into water in a crock until it would float a couple of raw eggs. Then brine the meat chunks for 3 weeks. Then smoke for around 8 hours. After that just hang and let dry. Depending on the size chunks this can take up to 4 weeks. After it is pretty firm slice it really thin. It is salty but good.

Minnesotameat
that would be great

wvhunter1965
This is a recipe I use for making hams. It is pretty good. Use a 1/2 cup of tender quick to 4 cups of water to make a brine. Inject 1 oz of brine per 1 lb of meat. Rub 1 tbsp of sugar cure per 1 lb on the outside then refrigerate for 10 to 14 days. Then wash off excess salt with warm water. Then you can smoke and cook it or just plain cook it to an inside temp of 160 degrees. Very good with pork and pretty good with deer. Just have to remember deer is going to be different.

Minnesotameat
curios how you made your stuffer air powered

Re: venison ham???I have made deer ham. It is very good but keep in mind it is not pork ham so it is very different. Let me find the recipe and I will get back to you. I have also made a deer deli roast which is very good, Sliced thin and made with french dip sandwiches is to die for. Also will get that recipe for you.

I meant before smoking. I made some that I got a little heavy with the seasoning and it was pretty salty. I put it in a cold water bath for a while, actually slow running water and it for sure helped take out some of the excess salt. If the directions are followed precisely it won’t be a problem.
Like I said before it is the best bacon ever in my book. Smoking just puts the final touch to having some fantastic bacon. The directions, if I recall correctly, call for cooking it to a certain temp along with smoking and a water bath before smoking. Had a buddy that just smoked without cooking and it turned out great also. It was amazing the difference in taste before and after smoking. Trying some before the final process just gives you a chance to fix it if it does turn out to salty.

Nothing here against Waltons products as they have some great ones but if you want some great bacon try Buckboard bacon cure from Hi Mountain. It is a rub that is very easy to use and I think the best bacon ever. Before smoking, which by the way just tops it off, slice some off and fry it up for a sample. If too salty you can soak it and get rid of some of the salt. Another tip is if you have a good slicer partially freeze the side first. Slices way better.

Okay will give it a try, thanks

Do you have a sausage seasoning that taste similar to Jimmy Dean sausage. My son in law will only eat the JD sausage. Would like to find a seasoning with that flavor.

When I make jerky I cube the meat in small pieces and then season it with your jerky seasoning of choice, then grind it and pack it onto a cookie sheet. Freeze it then take it out and very slightly thaw it and then slice it on an electric slicer. Having an extra hand is great when slicing. Catch the slices as they come off the slicer and lay out on your cooking racks. Also a good idea to score the meat in the cookie sheet in pieces that will fit your slicer. Works great, no brining or tedious cutting.