What should I ask for?

[se130]

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.

Sharpener was top of my list before I asked for suggestions. I was looking at the Work Sharp Ken Onion model. Any thoughts on that?
I like my hunting knives - I've spent some money on those. I have a couple of skinning and deboning knife sets that I won at a banquet. They're not top of the line but they seem like they hold an edge pretty well. My "indoor" knives are pretty crappy. I really only use them for chopping as most of the detail work like cutting steaks is done while deboning. Anyone have suggestions on a good knife set?
I have a cordless sawzall that I use frequently - yes makes it much quicker, especially if I need to quarter quickly and get the meat in a cooler.
Gloves is a good suggestion. I haven't found a pair I like yet. I usually just resort to some type of latex and switch out frequently. I also have a habit of nicking my fingers at some point so cut gloves would be a good idea.

Thank you for the suggestions!

 

[se130]

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

To be honest, I'm not sure what it needs yet. It was running fine when taken out. It's currently just sitting on a trailer needing to be set up. We haven't even figured out a location to put it yet. A free walk-in is an offer I couldn't refuse. I believe it's around 8' x 8'.
I've never heard of a CoolBot but it looks interesting. We had been talking about building a "cold room" before we were given the walk-in so this could still be on the table.
This year was almost perfect for hanging - temp stayed between 30 - 40 the entire week. My son shot a doe during the early season and the high that day was in the 70's so we went straight from field to butchering on that one. We like to bow hunt as well and the temps in that part of the season are usually well over ideal hanging temps so cooling the meat is a necessity.

 

[ajbert]

Sharpener was top of my list before I asked for suggestions. I was looking at the Work Sharp Ken Onion model. Any thoughts on that?
I like my hunting knives - I've spent some money on those. I have a couple of skinning and deboning knife sets that I won at a banquet. They're not top of the line but they seem like they hold an edge pretty well. My "indoor" knives are pretty crappy. I really only use them for chopping as most of the detail work like cutting steaks is done while deboning. Anyone have suggestions on a good knife set?
I have a cordless sawzall that I use frequently - yes makes it much quicker, especially if I need to quarter quickly and get the meat in a cooler.
Gloves is a good suggestion. I haven't found a pair I like yet. I usually just resort to some type of latex and switch out frequently. I also have a habit of nicking my fingers at some point so cut gloves would be a good idea.

Thank you for the suggestions!

Sorry for the late reply as I couldn't reply to any posts for a while, but it has been fixed. I have a Work Sharp sharpener that I got over ten years ago. I love it as it makes sharpening quick and easy, and provides an edge you can shave with.

One thing to know before getting one is that it will change edge of a knife. Instead of the V shape you get a small bit of rounding on the side. I do have knives I don't use the Work Sharp on. My fillet knives and one of my hunting knives.

Most of my knives aren't high dollar. I discovered Outdoor Edge Knives a number of years ago, and they do the job I bought them for. My field dressing kit has the best gut hook I've ever seen and comes with a bone saw with a sheath that holds both. Also have a processing kit that with four knives, rib spreader, bone saw, and sharpener. I use the Work Sharp on all of them.

Also use the WS on all the kitchen knives, even the serrated knives. Sharpened up an old machete, hatchets and an axe or two. If you do get one and plan on using it primarily for knives, order some extra fine belts as those are the ones you'll use the most. I've only used the coarse belt on tools, the medium on changing the edge profile on knives. The fine are used when the edge just isn't quite sharp enough, hence they get used them most.

 

[archeryrob]

To be honest, I'm not sure what it needs yet. It was running fine when taken out. It's currently just sitting on a trailer needing to be set up. We haven't even figured out a location to put it yet. A free walk-in is an offer I couldn't refuse. I believe it's around 8' x 8'.
I've never heard of a CoolBot but it looks interesting. We had been talking about building a "cold room" before we were given the walk-in so this could still be on the table.
This year was almost perfect for hanging - temp stayed between 30 - 40 the entire week. My son shot a doe during the early season and the high that day was in the 70's so we went straight from field to butchering on that one. We like to bow hunt as well and the temps in that part of the season are usually well over ideal hanging temps so cooling the meat is a necessity.

This is cheaper thana coolbot. We built this 7 years ago and its still going. This year we called it the deer warmer as it got so damn cold the ground temp inside it was keeping them from freezing.

Deer cooler with a DIY Coolbot clone

It is always great being a tinkerer and someone else enlists your skills for their projects. Then you still get to tinker and make things, but you can do it with “their” money. :D …

archeryrob.wordpress.com

I got busy this year and used a processor on two and I am so disappointed. Deer fat in the ground meat and fat spots pop up in the ground jerky and you get that waxed pallet feeling. Steaks with connective tissue and fat on them ruin the takes of the meat. I got to trim everything they did before we eat any of it. Once you process yourself the quality will make you never use someone again.

 

[se130]

Sorry for the late reply as I couldn't reply to any posts for a while, but it has been fixed. I have a Work Sharp sharpener that I got over ten years ago. I love it as it makes sharpening quick and easy, and provides an edge you can shave with.

One thing to know before getting one is that it will change edge of a knife. Instead of the V shape you get a small bit of rounding on the side. I do have knives I don't use the Work Sharp on. My fillet knives and one of my hunting knives.

Most of my knives aren't high dollar. I discovered Outdoor Edge Knives a number of years ago, and they do the job I bought them for. My field dressing kit has the best gut hook I've ever seen and comes with a bone saw with a sheath that holds both. Also have a processing kit that with four knives, rib spreader, bone saw, and sharpener. I use the Work Sharp on all of them.

Also use the WS on all the kitchen knives, even the serrated knives. Sharpened up an old machete, hatchets and an axe or two. If you do get one and plan on using it primarily for knives, order some extra fine belts as those are the ones you'll use the most. I've only used the coarse belt on tools, the medium on changing the edge profile on knives. The fine are used when the edge just isn't quite sharp enough, hence they get used them most.

Thanks for the review! I'm pretty sure I have the same Outdoor Edge set. I won it at an outdoors banquet a few years ago and I've used it ever since. I like the way they feel in my hand and they seem to hold a decent edge. My old set was a cheapo set I picked up at Walmart I think and they dull quickly. It's amazing how much difference there is between the old set and this set. It's not even a very high dollar set.

 

[se130]

This is cheaper thana coolbot. We built this 7 years ago and its still going. This year we called it the deer warmer as it got so damn cold the ground temp inside it was keeping them from freezing.

Deer cooler with a DIY Coolbot clone

It is always great being a tinkerer and someone else enlists your skills for their projects. Then you still get to tinker and make things, but you can do it with “their” money. :D …

archeryrob.wordpress.com

I got busy this year and used a processor on two and I am so disappointed. Deer fat in the ground meat and fat spots pop up in the ground jerky and you get that waxed pallet feeling. Steaks with connective tissue and fat on them ruin the takes of the meat. I got to trim everything they did before we eat any of it. Once you process yourself the quality will make you never use someone again.

This is great. Thank you!

 

[indaswamp]

Thanks for posting the link archeryrob ; Great read!

 

[millerbuilds]

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!

My $.02:
- Chamber Vacuum Sealer
- Tumblers are nice if you plan to marinate a lot, but for mixing only, I would stick with a large mixer
- Knife Sharpener, Work Sharp Ken Onion edition with MK2 blade sharpener. Should have moved from a 3 stone to this model years ago. I do still use a soap stone for fine tuning and a steel for clean up between uses.
- Not sure what you are using for prep tables, but I was able to secure through a glass, glazing and hardware supply 4'X12' Sheet of the white plastic (HDPE) they use for cutting boards, great for cutting and prep when processing. 4X8 sheets were $50 each.


Thanks and good luck,

Jason

 

[se130]

My $.02:
- Chamber Vacuum Sealer
- Tumblers are nice if you plan to marinate a lot, but for mixing only, I would stick with a large mixer
- Knife Sharpener, Work Sharp Ken Onion edition with MK2 blade sharpener. Should have moved from a 3 stone to this model years ago. I do still use a soap stone for fine tuning and a steel for clean up between uses.
- Not sure what you are using for prep tables, but I was able to secure through a glass, glazing and hardware supply 4'X12' Sheet of the white plastic (HDPE) they use for cutting boards, great for cutting and prep when processing. 4X8 sheets were $50 each.


Thanks and good luck,

Jason

Thanks for the recommendations! I really appreciate the input.
Can I ask why a Chamber Vacuum? What are the benefits of that vs a suction-type sealer?

My prep tables are pretty nice. Stainless steel frame with removable UHMW tops. Great for cleaning and the frames are pretty lightweight and easy to move around. I have 4 that are approximately 30" x 72". One is mounted in my hanging area. One has my stuffer mounted on it. The other two float around as needed - usually one for cutting and one for grinding. The only issue is that they are table height so I need to make some sort of riser to get them closer to counter height. I need to make it easier on my back.

 

[JckDanls 07]

some sort of riser

I use PVC (1 1/2") on the legs of my tables... They slide right over the legs... Cut to height... Now I know you probably have wheels on your tables so that wouldn't work... Maybe they can be taking off for the stationary tables...

 

[millerbuilds]

Thanks for the recommendations! I really appreciate the input.
Can I ask why a Chamber Vacuum? What are the benefits of that vs a suction-type sealer?

My prep tables are pretty nice. Stainless steel frame with removable UHMW tops. Great for cleaning and the frames are pretty lightweight and easy to move around. I have 4 that are approximately 30" x 72". One is mounted in my hanging area. One has my stuffer mounted on it. The other two float around as needed - usually one for cutting and one for grinding. The only issue is that they are table height so I need to make some sort of riser to get them closer to counter height. I need to make it easier on my back.

Chamber vacs create equal pressure in the bag and in the chamber, so it does not pull moisture out of the item... I want one, just can't get past the price.

- Jason

 

[se130]

I use PVC (1 1/2") on the legs of my tables... They slide right over the legs... Cut to height... Now I know you probably have wheels on your tables so that wouldn't work... Maybe they can be taking off for the stationary tables...

No wheels. I think the PVC riser will be the best bet

 

[se130]

Chamber vacs create equal pressure in the bag and in the chamber, so it does not pull moisture out of the item... I want one, just can't get past the price.

- Jason

Got it. Thanks.