Big Louie has been ground

[BilletHead]

       So, all we kept of this deer and did not grind was the backstraps, inside tenderloins and heart. Heart being the only offal retained. The rest was separated in muscle groups or trimmed off. Neck trimmed too. This was all chunked up and frozen in gallon bags for grinding later. I like my meat frosty to ground. When you do a bunch the grinder the auger can get warm where it meets the bushing. Today was grinding day. Let meat thaw enough to pull chunks apart and go to grinding. Took longer to set up than grind. With the Mrs. running the stuffing tube and bag then using the hog rings and pliers closing the bags I was pulling apart and loading meat. Our bags averaged 1.8 pounds plus we ended up with 40 pounds of ground meat. Now they are freezing up in a -20-degree freezer. 

 

[Foghorn]

Guess old "Big Louie" will make his next appearance in the "What's Cooking" thread?

[nomolites]

17 hours ago, BilletHead said:

       So, all we kept of this deer and did not grind was the backstraps, inside tenderloins and heart. Heart being the only offal retained. The rest was separated in muscle groups or trimmed off. Neck trimmed too. This was all chunked up and frozen in gallon bags for grinding later. I like my meat frosty to ground. When you do a bunch the grinder the auger can get warm where it meets the bushing. Today was grinding day. Let meat thaw enough to pull chunks apart and go to grinding. Took longer to set up than grind. With the Mrs. running the stuffing tube and bag then using the hog rings and pliers closing the bags I was pulling apart and loading meat. Our bags averaged 1.8 pounds plus we ended up with 40 pounds of ground meat. Now they are freezing up in a -20-degree freezer. 

 

Exactly what my wife and I do, except I add beef trimmings(also partially frozen) I get from the local butcher for some fat.  Similar drill when making sausage, one run through grinder and the next pass through the vertical stuffer.  I am still waiting for my sausage buck, we have right at 75# of grind meat in the freezer from early bow season.

Mike

[BilletHead]

6 minutes ago, nomolites said:

Exactly what my wife and I do, except I add beef trimmings(also partially frozen) I get from the local butcher for some fat.  Similar drill when making sausage, one run through grinder and the next pass through the vertical stuffer.  I am still waiting for my sausage buck, we have right at 75# of grind meat in the freezer from early bow season.

Mike

                Nice Mike!

    Years ago, we would do the grind like you with beef trimmings and one year pork. Turned out very well.  Now just a straight grind and add fat or not depending on what we decide to make. Really like the versatility of venison and it's good for us. Was out with the .45 cal deer air rifle yesterday morning and evening. Passed on some slickheads and seen one nice buck at a distance through the timber. Might pull the trigger on another one before the various deer seasons ends but really don't need another. Good luck on the sausage buck man.

[Ketchup]

1 hour ago, BilletHead said:

Was out with the .45 cal deer air rifle yesterday morning and evening. 

Info on it?

[BilletHead]

5 hours ago, Ketchup said:

Info on it?

 

[BilletHead]

@Ketchup

 Neat little gun. Took a doe with a roundball a couple years ago. Found some Nielsen slugs that pattern decent at 50 yards. I'll keep my shots close. So far this season passed on does. Really don't care if I take another deer but who knows when that might change and I get the urge to pull the trigger. 

[Ketchup]

4 hours ago, BilletHead said:

@Ketchup

 Neat little gun. Took a doe with a roundball a couple years ago. Found some Nielsen slugs that pattern decent at 50 yards. I'll keep my shots close. So far this season passed on does. Really don't care if I take another deer but who knows when that might change and I get the urge to pull the trigger. 

Wow, what a looker. Read about them online, but didn’t know one of our own was using one to hunt. How does it differ  from lets say a .22 or .25 as far as air cfm’s go? How heavy is the slug? Do you know the speed or kinetic energy? 

[Johnsfolly]

11 hours ago, nomolites said:

Exactly what my wife and I do, except I add beef trimmings(also partially frozen) I get from the local butcher for some fat.  Similar drill when making sausage

We do burger with beef trimmings at usually 80/20 venison to beef fat mix. We do sausage with a fatty pork shoulder and mix 75/25 or 70/30 venison to pork. 

[BilletHead]

18 minutes ago, Ketchup said:

Wow, what a looker. Read about them online, but didn’t know one of our own was using one to hunt. How does it differ  from lets say a .22 or .25 as far as air cfm’s go? How heavy is the slug? Do you know the speed or kinetic energy? 

                   Never ran it through the chrono. Fills to 206 BAR which is Approximately 3000 PSI. Can get three full power shots although third shot drops a bit. This is on a full bolt cock. You co do half cock for less power and more shots. 

    Left to right facing picture. Slug, then slug meets steel plate and slug meets power pole corner post. Like I said never yet slug meets flesh yet. I know the .45 roundball has taken an adult doe and coyote but is less accurate.