What do I need for deer?



  • Saturday the deer season opens and I’ve never gotten a deer. So what do I need?


  • Walton's Employee

    @wesss1 That is going to depend on what you want to make with it! If you are going to make most fresh products like Bratwurst and Breakfast Sausage I would say you need a Grinder and Sausage Stuffer. There are a lot of options there at different price points so you have plenty of options. Initially, you might also want to take advantage of the Grinders ability to stuff, however long term you are going to be much happier, and make a better product, with a Sausage Stuffer!

    If you are making a cured products, like summer sausage or snack sticks, then I would suggest that you add a Meat Mixer to that list. It is absolutely going to help you make a better product as you can achieve protein extraction much better this way.

    In the Meatgistics University classes I covered this fairly well, or at least I think so! So if you are making a fresh product check out this post and video Fresh Sausage 102 - Equipment Needed For Fresh Sausage and if you are making a cured product check out Cured Sausage 102 - Equipment Needed For Cured Sausage.

    Let us know if you need anything else!


  • Regular Contributors

    Also get your casings and spices from Walton’s. They have some of the best spices in the industry and layout exactly how to do it for a beginner. Most hunters I know just don’t eat that many steak so they like ground mixed with beef for burgers and things like that. We use the breakfast, philly brawt, buffalo brawt, and chili dog mixes are our favorites. Each mix generally makes 25# batches and they have a conversion chart to make 5# batches, mix venison 50/50 with ground pork butts and you’ll be up and running in no time. Remember you can use the spice and vacuum seal the rest to use another time. Once you start making it you’ll need more deer!



  • Hunting skills and a high powered rifle!


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  • @papasop I have a response from the manufacturer…
    They said that they designed the mixer in a way that it would not need to run in reverse for a long time. It should mix efficiently enough in one direction and it was designed to mix in just 1 direction. So, using the grinder in any scenario (grinding or mixing) you should limit the reverse time to approximately 5 seconds at one time.

    My own opinion on the mixing is that I wouldn’t mix in just 1 direction though. I think there is still a benefit to going in reverse, even if temporarily, so I think my course of action for the future will probably be to mix 90% of the time in 1 direction, but still do the reverse in the 5 second interval. Probably something like 30 to 60 seconds forward, 5 seconds backward, then another 30 to 60 forward, etc… I think that would get enough benefit of a direction mix cycle, but still limit the reverse action as much as possible.

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  • @jonathon Moscow Mules!! I’m sold. Will It BBQ is on the way soon for sure!

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  • @alan Lol, I’m an idiot, just the other day I said that I am fully capable of thinking one thing and typing something else! Getting information from an old timer is usually a great way to go! Glad you got it worked out though! Send pictures of them!

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  • @Danbow Back when I was in customer service I know I talked to someone who either said his wife did it exactly how you are explaining it or I talked to the woman who did it, I wonder if I was talking to either you or your wife?!

    Wrapping it in foil would keep more moisture in the product, same basic process that some people do when they are smoking ribs. I can absolutely see how this would work and I think the way she is doing it, without a casing, would be more effective when wrapping it in foil. I don’t think you’ll ever convert me from using a casing but we might be making some updates here and when we do I might have access to an oven and will give this a try!

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  • A

    Lol, no rice in Andoullie. You are thinking of Boudin.
    I spoke to an Old Timer Cajun down here and he said, after you cure your meat for 24 hours, spray and moisten the meat just before stuffing it. If the stuffing is too dry, the meat will shrink when smoked and it will make voids between the stuffing and casing.
    The recipe I use is hundred plus years ago and I added some modern safeguards and seasonings. By the way, I use Boston Butt & Cushion Meat, in lieu of the hogs head and neck.
    The Smoke Houses are selling it for over $10 a pound here and I can make it for $1.30.
    LaPlace, LA is, The Andoullie Capital of the World!

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  • H

    @jonathon Thank you for your quick and detailed response. It is greatly appreciated. Just another reason why Walton’s is the best. For some reason, I thought that you needed to soak the collagen before loading it on the stuffing horn. Thanks for the correction there.

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