Print Page - Burger making

Title: Burger making
Post by: sakorick on November 18, 2014, 01:34:59 PM

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.

(http://i4.photobucket.com/albums/y128/sakorick/1911/burger1.jpg)

(http://i4.photobucket.com/albums/y128/sakorick/1911/burger2.jpg)

(http://i4.photobucket.com/albums/y128/sakorick/1911/burger3.jpg)

Title: Re: Burger making
Post by: gitano on November 18, 2014, 01:38:15 PM

NICE!

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

Paul

Title: Re: Burger making
Post by: drinksgin (deceased) on November 18, 2014, 04:02:39 PM

And where is the cased sausage ready for smoking?

Title: Re: Burger making
Post by: gitano on November 18, 2014, 06:02:15 PM

This is a tough crowd!

Paul

Title: Re: Burger making
Post by: j0e_bl0ggs (deceased) on November 19, 2014, 12:21:06 AM

At least 'hoss' coped.

Title: Re: Burger making
Post by: sakorick on January 10, 2015, 11:27:35 AM

My new grinder has a name thanks to Alain!

Title: Re: Burger making
Post by: drinksgin (deceased) on January 10, 2015, 12:46:25 PM

6mm or 8mm plate for the burger?
I use an 8mm plate for sausage and chopped steak.

Title: Re: Burger making
Post by: sakorick on January 11, 2015, 03:49:06 AM

I'm using the 8MM plate.

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THE WELL ROUNDED HUNTER => THE CHUCKWAGON => Topic started by: sakorick on November 18, 2014, 01:34:59 PM