The grind
#1
The grind
i was wondering how everyone packages the lil pieces of meat that come off, the grind . is what we call it...
we basically **** off the coyotes by takin it all off, and i found a couple of "dry " pieces in a bag from the freezer, we usually use this meat fer sausage n grindin.
we basically **** off the coyotes by takin it all off, and i found a couple of "dry " pieces in a bag from the freezer, we usually use this meat fer sausage n grindin.
#2
Fork Horn
Join Date: Sep 2009
Location: swmo
Posts: 112
Anything we cant fry or grill, it going for the drop (into the grinder). LOL We make our own summer sausage, the guys I work with fight for a piece, i guess the better half is doing it right!
Last edited by longhunter 66; 10-12-2009 at 01:14 PM. Reason: bad english
#4
Fork Horn
Join Date: Jan 2008
Location: Central Iowa
Posts: 234
We wrap all of our meat with butcher's paper, the kind with a plastic layer on one side. We do not have trouble with freezer burn so we will keep using the paper.
It is easy to show someone the combination of rolling, folding, rolling and taping, but difficult to discribe using words.
Watch someone do it.
Bob
It is easy to show someone the combination of rolling, folding, rolling and taping, but difficult to discribe using words.
Watch someone do it.
Bob
#5
We wrap all of our meat with butcher's paper, the kind with a plastic layer on one side. We do not have trouble with freezer burn so we will keep using the paper.
It is easy to show someone the combination of rolling, folding, rolling and taping, but difficult to discribe using words.
Watch someone do it.
Bob
It is easy to show someone the combination of rolling, folding, rolling and taping, but difficult to discribe using words.
Watch someone do it.
Bob
do u wrap urs on the spot?
#8
Fork Horn
Join Date: Jan 2008
Location: Central Iowa
Posts: 234
We let the deer hang for three or four days (hide on) on normal years and butcher day is sort of a production. The "grind" never does get packaged until after it is ground up into burger or made into sausage. It is the final product that gets packaged.
We do have some warm years and we ice the deer and butcher the first day we get home but we also have cold years when we delay butchering until the carcasses thaw out a bit. A cold carcass is hard to skin but a FROZEN deer really tries to keep its hide, I tell you.
I think if I butchered in the field, or at camp, I would get large strong high quality bags for all of the meat then put it on ice until I got home, then grind it, and THEN package it in the final packaging for the freezer.
Last edited by Robert L E; 10-16-2009 at 07:10 PM.