What should I ask for?

[se130]

Hey Guys,
My hunting group used to bring our deer (usually 2-4 each year) to our local butcher shop with great results, but about 20 years ago they changed owners and the quality dropped and the prices increased dramatically so I decided to try my hand at doing my own butchering/processing/sausage making. I'm far from an expert but I get a little better every year. I cut out steaks and roasts. For sausage I make sticks, brats, and summer. I do both ground and sliced jerky. Our group decided that we would split the cost of seasonings, supplies, etc.. and they would reimburse my time by buying a new piece of equipment each year. Over the course of 20 years this has worked out well, but I find myself at standstill on what to ask for this year. I'm hoping I can get your opinions on what is missing or could be upgraded. I did 6 deer this year so I had more work than normal but it's not that bad.

My current set up:
Grinders - LEM #8 countertop, LEM #8 Big Bite, Backyard Pro #22
Stuffers - LEM 5 lb, Vevor 30 lb motorized, I also have POS 15 lb I got cheap on eBay that I don't use
Mixers - LEM 20 lb manual, 50 lb that hooks up to my grinders
Slicers - Small LEM slicer, Hobart commercial grade slicer I got when a friend upgraded his deli
Smokers - 3 MES 30", Pit Boss Sportsman 7 pellet smoker, Pit Boss 1000 pellet grill
Temp probes - Maverick, iGrill, Inkbird Wifi, Thermpro instant read
Dehydrators - 3 Ronco 5-tray, Cabela's commercial grade 10-tray
Vacuum Sealer - LEM white (not chamber sealer)
5 meat lugs with lids
Mixing bowls, measuring cups, spatulas, etc...
I have some custom built stainless tables that have removable uhmw tops that work nice for cutting boards

I like my hunting knives, but my kitchen knife set is pretty cheap. I don't really know what to look for there.
Knife sharpener? I have a Lansky 3 stone which works ok. Would electric be better?
Dry curing? I have never tried anything like that
A friend suggested a vacuum tumbler for marinating and mixing. I don't know much about that either.

What am I missing? Thanks!

 

[clifish]

indaswamp

 

[indaswamp]

Top of the list-

20# motorized stuffer from LEM....with a foot pedal. Catch one of the big 25% off sales. Bite the bullet and buy quality, you will not regret it. Take it from a guy that heads up our deer club processing...we do 15-20 seer per year and usually 2-4 wild hogs. We end up with 800-1000# of finished product per year. Been doing it for about the same amount of time....

 

[indaswamp]

Note- I have the 30# LEM motorized stuffer. If you really want the best, TSM (the sausage maker) is it... it has both forward and reverse on the motor which is great for stopping the mince from oozing out of the stuffer from the pressure when you finish stuffing a casing. With the LEM, I have to manually push the up button on the motor housing. I have adjusted to it, but would be nice if I did not have to do this.

 

[se130]

Note- I have the 30# LEM motorized stuffer. If you really want the best, TSM (the sausage maker) is it... it has both forward and reverse on the motor which is great for stopping the mince from oozing out of the stuffer from the pressure when you finish stuffing a casing. With the LEM, I have to manually push the up button on the motor housing. I have adjusted to it, but would be nice if I did not have to do this.

Thanks. How does it do with sticks? I can make the Vevor work if I use the 1/2" tube and "unstring" the 21mm casing and re-load it on the tube. The 5 lb stuffer works fine with the smaller casings. Every year around this time I swear off ever making sticks again and then the next year comes and I end up doing more. Can't help myself I guess.

 

[SmokinEdge]

Maybe a table top Buffalo chopper, just in case you want to emulsify any hot dogs or bologna

 

[pushok2018]

I would add VacMaster VP215 (or higher model) chamber vacuum sealer...

 

[indaswamp]

Thanks. How does it do with sticks? I can make the Vevor work if I use the 1/2" tube and "unstring" the 21mm casing and re-load it on the tube. The 5 lb stuffer works fine with the smaller casings. Every year around this time I swear off ever making sticks again and then the next year comes and I end up doing more. Can't help myself I guess.

So this stuffer has a small diameter hopper, but it is very tall. This maximizes pressure on the meat paste (smaller surface area on the plunger). It will stuff sticks. I use it all the time, no problems. But you CAN NOT go fast or the breaker will trip on the motor. lowest two settings and no higher- she will stuff sticks all day long...also helps to give her a break every 20 minutes or so. This coincides with reloading the hopper for me so it really does not slow me down having to give the stuffer a break and pause stuffing casings. Lightyears easier than a manual stuffer for sticks.....

 

[bigfurmn]

se130 this is kinda like adult kids and Christmas. Sometimes cash is good for more casings etc. It's a weird ask in a group like that in sure but need the little things too.

 

[JLinza]

Not sure of your whole set up, but being able to back a truck up to a skinning post with a winch to skin a deer or elk is very handy. I know that's a different part of the process but it is the start of it.

 

[LakeErieSMKR]

 

[se130]

Not sure of your whole set up, but being able to back a truck up to a skinning post with a winch to skin a deer or elk is very handy. I know that's a different part of the process but it is the start of it.

That's one of the things on our to do list this spring. I have an electric hoist that I use but it's just mounted in one location. We took down a shed that had a sliding door last year and we're going to repurpose the rail so I can slide the hoist back and forth.

We also got a small walk-in cooler from my deli buddy that we're trying to figure out how make work.

 

[se130]

So this stuffer has a small diameter hopper, but it is very tall. This maximizes pressure on the meat paste (smaller surface area on the plunger). It will stuff sticks. I use it all the time, no problems. But you CAN NOT go fast or the breaker will trip on the motor. lowest two settings and no higher- she will stuff sticks all day long...also helps to give her a break every 20 minutes or so. This coincides with reloading the hopper for me so it really does not slow me down having to give the stuffer a break and pause stuffing casings. Lightyears easier than a manual stuffer for sticks.....

Thank you. I'll put it on my list.

 

[se130]

se130 this is kinda like adult kids and Christmas. Sometimes cash is good for more casings etc. It's a weird ask in a group like that in sure but need the little things too.

Oh for sure. To be clear - no one has ever tried to "cheap out" on me. It's always just worked well that I find something that I want to upgrade each year so I just let them know what I want. Maybe it's my fault for liking the toys more than the money.

 

[JckDanls 07]

I'm thinking a bigger walk in cooler. This way you can do all your processing in the cooler without having to worry about ambient temps. Connex's (shipping containers) can be converted into walk-in coolers rather easy..

 

[ifitsdeadsmokeit]

The LEM electric 10# I just bought auto reverses a little bit to relieve the pressure when I release the foot pedal so the mince doesnt ooze. To start again just press the pedal. Dont know if thats the case on newer bigger size stuffers. It is way nicer than the hand 5#er I have. Sounds to me like I would want a nice big dedicated sausage smoke house if I did that much sausage. I want one now and only smoke sausage a few times a year probably hundred pounds total.

 

[se130]

The LEM electric 10# I just bought auto reverses a little bit to relieve the pressure when I release the foot pedal so the mince doesnt ooze. To start again just press the pedal. Dont know if thats the case on newer bigger size stuffers. It is way nicer than the hand 5#er I have. Sounds to me like I would want a nice big dedicated sausage smoke house if I did that much sausage. I want one now and only smoke sausage a few times a year probably hundred pounds total.

I want one too but I would say my knowledge of smoking is pretty much only what I've learned through reading and interacting with places like this. I'm interested in a real smokehouse, but the electric smokers are just so easy. I'm a bit scared to take on something new and screw it all up. Gotta try sometime though...

My Vevor 30# stuffer auto-reverses as well. I would say it works as well as I expect considering it's not one of the big brands. Works great for big batches on big sausage and less great as the casings get smaller.

 

[indaswamp]

The LEM electric 10# I just bought auto reverses a little bit to relieve the pressure when I release the foot pedal so the mince doesnt ooze. To start again just press the pedal. Dont know if thats the case on newer bigger size stuffers. It is way nicer than the hand 5#er I have. Sounds to me like I would want a nice big dedicated sausage smoke house if I did that much sausage. I want one now and only smoke sausage a few times a year probably hundred pounds total.

Does LEM have reverse on the foot pedal now?

 

[ajbert]

I would think about an electric knife sharpener as you don't have one. Makes it quick to resharpen a few knives in quick order. I also have dedicated knives for field dressing, a few more for skinning, and more for processing. Maybe a cordless sawzall to make quick work with the bones? Gloves tend to help when the weather is cold but finding some that you like is the hard part, particularly water proof and tough.

Seems each year I always think what more do I need, and find myself in your position. I already have the stuff I need, just try to come up with something that would make the job easier/quicker/etc.

 

[Brokenhandle]

What does your walk in cooler need? If it has refrigeration issues, have you ever thought of a coolbot? So you could use a window air conditioner to cool it. I've entertained the idea myself at times as anymore our temps get up into 40s and 50s... not deer hanging weather at all.

Ryan