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Encouragement for those considering processing your own.
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<blockquote data-quote="Omega" data-source="post: 5724008" data-attributes="member: 20060"><p>I have the foot pedal for my Lem, but I don't use it, I make the cuts I want and put all the grind pieces in a separate SS bowl to grind later. When I start the grinder, all I do is feed it and swap out the SS bowls as they get full. I place the bowls in the fridge until I clean up the cutting and grinding equipment, then get my vacuum sealer out and package all the cuts I have and weigh out 1lb portions of ground to freeze with no additional fat added. I do 1lb to make it easier to use later, if making burgers, I'll mix 60/40 or 50/50 beef and make the patties. If it's chili or other like dish I don't add any additional fat, just use straight venison.</p></blockquote><p></p>
[QUOTE="Omega, post: 5724008, member: 20060"] I have the foot pedal for my Lem, but I don't use it, I make the cuts I want and put all the grind pieces in a separate SS bowl to grind later. When I start the grinder, all I do is feed it and swap out the SS bowls as they get full. I place the bowls in the fridge until I clean up the cutting and grinding equipment, then get my vacuum sealer out and package all the cuts I have and weigh out 1lb portions of ground to freeze with no additional fat added. I do 1lb to make it easier to use later, if making burgers, I'll mix 60/40 or 50/50 beef and make the patties. If it's chili or other like dish I don't add any additional fat, just use straight venison. [/QUOTE]
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Encouragement for those considering processing your own.
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