Burger making

Started by sakorick, November 18, 2014, 01:34:59 PM

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sakorick

My new homemade meat grinder works like an all American. John and I ground up 60 pounds of Venison and bagged it in 45 minutes. I have a total of $142 in this grinder and it paid for itself on the first day.





Talk to yourself. There are times you need expert advice.

gitano

NICE!

How come John wasn't usin' his at the same time you were you usin' yours?!? :)


Paul
Be nicer than necessary.

drinksgin (deceased)

And where is the cased sausage ready for smoking?
NRA life, TSRA life, SAF life, GOA, CCRKBA, DEF -CON

gitano

This is a tough crowd!

Paul
Be nicer than necessary.

j0e_bl0ggs (deceased)

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sakorick

My new grinder has a name thanks to Alain!
Talk to yourself. There are times you need expert advice.

drinksgin (deceased)

6mm or 8mm plate for the burger?
I use an 8mm plate for sausage and chopped steak.
NRA life, TSRA life, SAF life, GOA, CCRKBA, DEF -CON

sakorick

I'm using the 8MM plate.
Talk to yourself. There are times you need expert advice.

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