For those who process their own deer

[treefarmer]

Like Pursuit hunter I take a cooler hunting and skin/quarter the deer in the woods before coming home so I can leave the carcass in the woods. A deer easily fits in a standard size cooler with 2 gallon milk jugs of ice. After processing I can throw the leg bones in most any wood line. I suggest you consider a LEM #5, 1/4 H.P. grinder from Academy Sports or Bass Pro. I got rid of my other grinder after 10 years use and am glad I did. The LEM does great, and is quiet. My two hunting buddies also have LEM. Use quart zip lock bags for storing the meat and don't cut steaks, instead freeze roasts and if you want steaks cut them when you thaw it so it takes less work when you process the deer. If you get the LEM it comes with sausage stuffing tubes and if you get the High Mountain summer sausage kit at Academy or Bass pro you can make 30# of sausage in your home oven - it's a big hit with the relatives at Christmas time.

 

[htnseymour]

Heavy bags here as well. Sometimes I actually donate mine to Walter's State Culinary School in Sevierville so they can make venison stock.

 

[Headhunter]

I wouldn't spend money on a grinder if it was me unless you just have to have ground venison. I would get a tenderizer and run the boned out steaks from the hams through it.

 

[timberjack86]

I wouldn't spend money on a grinder if it was me unless you just have to have ground venison. I would get a tenderizer and run the boned out steaks from the hams through it.

Not me! My familiy loves ground venison for everything. We also love stuffed sausages made with ground venision. I ground up 4 whole deer just for the ground meat!

 

[Headhunter]

I have a super nice stainless grinder, weighs well over 100 lbs. It rarely gets used, basically new. My brother uses it on occasion. My tenderizer gets wore out.