Yup.... I do the same. I grind mine twice. The second time is when I add the pork or beef fat. Also the second time through it goes through a finer grinding plate....
The Butchering Thread
- Thread starter Buckmaster
- Start date
It is ill advised to use anything other than food grade plastic stuff for processing and storing meat and fish. heaven knows what sort of chemicals might be leaching into your raw food.
I'll take my chances. I wash and disinfect all my containers thoroughly and no meat is ever left in a tub for more than 24 hours. I doubt that plastic is any different than a Tupperware, or the plastic cup my coke from McDonalds comes in, or the plastic forks we eat with at a cookout.
It can be much different. "Food safe" is there for a reason. Most of it is for a taste saver but some can leach chems depending on compounds.
Plastic bust tubs are what I would recommend.
I added to my home butchering setup this week and I have to say, these knives are sweet for the $. The totes were no brainers, but I rolled the dice on the cheaper knives. The boning knife performed great today. Less than $50 for both knives and two totes, which pretty well completed my home setup.
I use my Rapala 6". Hold a good edge and eady to sharpen
Those white meat tubs are nice but these concrete mixing tubs at Lowe's are twice the size and half the price. I like having the extra capacity, especially when doing multiple deer at the same time.
I’ve got 2 of Jesse’s Rubbermaid’s. My kitchen needs 2 more to put me over the top. I bought mine at Sam’s Club about 12 years ago. I wash them with bleach and soap water in the bathtub. Each holds about 40 pounds of ground meat.
I get it. But I don't worry about it because the meat isn't in contact with the plastic for more than an hour or two, generally.
A little more than 19 years ago, we butchering my first deer on this counter and my mom wasn't happy about it! We used a homemade grinder we borrowed that was ran off a belt and electric motor. We didn't have anything in the way of butchering tools and definitely didn't have a vacuum sealer! Life is good with modern technology!
Got the loins and straps buttoned up earlier. Glad I had some supervision to keep me on task!
Working up the neck roast now and letting the shanks air dry after rinsing. First time leaving shanks whole. I plan to make the recipe below...
Got the loins and straps buttoned up earlier. Glad I had some supervision to keep me on task!
Working up the neck roast now and letting the shanks air dry after rinsing. First time leaving shanks whole. I plan to make the recipe below...
shanks are the most underrated part of a deer. neck roast ain't too bad, either. 
Big_Holla
Senior Member
Cubed backstraps...
Now this is the beat your meat thread I’m interested in. 
My wife bought that exact same one for me 6-7 years ago. Her family's favorite meal is cubed steak, and I love it too. I use it for alot of tough cuts then flour, brown, and throw some stock, shrooms and onions on it. Cover and bake til tender. Serve over some mashed taters
2/3 deer 1/3 bacon scooped and ready to smash.