Recommendations for meat grinder?

[VixChix]

From what I understand pork fat degrades rather quickly, Shelf life no longer than 6months even in the freezer. So I would think about putting pork in the meat unless you use it pretty quickly. I normally dont use any fat in my ground deer products and it always comes out great!

You can always add pork later, when you go to cook it.

[Ont_Excal]

When I grind my beef or venison, I do not add fat or pork prior to freezing. If I need to I combine just before cooking.

As to how long your products can be kept in the freezer will depend on sanitation and temperature of product as you process prior to freezing. Quality of wrapping and sealing along with freezer temperature are important factors as well.

Grinding exposes a greater surface area to airborne contaminants and that's why it can go bad sooner. Fat alone is not the culprit.

[VixChix]

A vacuum sealer is handy too, but before we had one I double wrapped meat tightly in cellophane (to keep out the air) then sealed in a freezer bag from which I removed the air by sucking it out with a straw as I was sealing it. Never had any issues with freezer burn.

[rayman]

Thanks again for the input. Hey VixChix are we going to get the blue hair for halloween again this year?

[Big58cal]

I've got a Waring Pro that I got at Lowes several years ago. I think I paid $100 for it and I've definitely gotten my moneys worth out of it, doing 2-3 deer a year.

Like others have said, I don't add any fat to my ground meat. I figure you can always put some fat in later (mix in a little hamburger) but you can't take it out. I make quite a bit of jerky with the ground meat and you don't need the fat in there.

[montana4me]

The Cabela's 1 1/2 horse model is one bad ass grinder. It will grind bones if you want to. Spendy but they reduce them from time to time but not by much. They are worth it!!!!!