Barnacle Brad
New member
Just wondering if members prefer to "roll your own" or take advantage of the pros?
The first thing I did when I relocated to Wyoming was to dedicate one room for processing game and start accumulating gear for that endeavor. Last year we had so much burger and sausage to make, we bought one of them 30gal totes to do mixing in for petes sake.
So here are some of the staples used in "the meat room":
Cutting boards
Knives
Stainless bowls - large
Meat lugs
Plastic wrap
Butcher paper
Vinyl burger bags
Freezer tape dispenser
Vinyl burger bag tape dispenser
Sharpies (markers)
Burger grinder and accessories
Burger stuffing tube
Sausage stuffer and tubes
Sausage seasonings & kits
Smoke house (outside meat room)
Vacuum sealer
Scales
Two freezers
One refridgerator
Sundry other items required for sanitizing, transferring, mixing and general purposes.
We don't take any of it too seriously though...
What is your preference and or gear?
The first thing I did when I relocated to Wyoming was to dedicate one room for processing game and start accumulating gear for that endeavor. Last year we had so much burger and sausage to make, we bought one of them 30gal totes to do mixing in for petes sake.
So here are some of the staples used in "the meat room":
Cutting boards
Knives
Stainless bowls - large
Meat lugs
Plastic wrap
Butcher paper
Vinyl burger bags
Freezer tape dispenser
Vinyl burger bag tape dispenser
Sharpies (markers)
Burger grinder and accessories
Burger stuffing tube
Sausage stuffer and tubes
Sausage seasonings & kits
Smoke house (outside meat room)
Vacuum sealer
Scales
Two freezers
One refridgerator
Sundry other items required for sanitizing, transferring, mixing and general purposes.
We don't take any of it too seriously though...
What is your preference and or gear?
Last edited: