woo-hoo, getting a band saw!

F

FrontSight

New member
Northern Tool has a 10% off sale going on, just had to grab one. Got the 1hp model...

Takes me a long time to process things since I'm usually doing it alone and I refuse to let any part go to waste if I can help it (I know people who throw out the ribs and lots of other parts and I'd rather make sausage or burgers with the scraps than throw them out), so this should be a real time saver. Not to mention expanding the types of cuts I can now make, and the biggest plus is that it will make the wifey happy that I'm spending more time with her and less time with my dead animals, haha. :rolleyes:

Anyone have a full operation going on? I've got almost everything I could want: a place to do it, gambrel, big cutting board, grinder, patti maker, butcher paper, sauage stuffer, a place to warm ferment & then cold cure the sausages with temp and humidity controls, vaccum packer, extra fridges & freezers, smoker, gas bbq, charcoal bbq, wood bbq, rotisserie, and now, finally, a bandsaw coming.

Next on the list: Jerky making items (other than a smoker) and a deli slicer.

Wow, I might have an addicition! :D

Anyone else just love to process their deer / elk / moose / boar, etc etc etc themselves?
 
Dang Scrap, Might be better to just send my deer to you. I don't have anything like all of that. All I have is a grinder and a slicer.
Sounds like a great set up.:)
 
Probably wouldn't have much use for a band saw....we prefer to bone everything out. Makes more room in freezer if you don't have to store the bones.

I've got nearly everything to process meat except a good sausage stuffer. When the kids were living at home and hunting we would take about ten animals each year (Whitetails, Mulies, Antelope).....locker processing became cost prohibitive, savings by doing our own paid for all the equipment the first year.
 
I've got almost all of that, sans bandsaw. I too bone everything out on deer/antelope/all others. However, the bandsaw would be nice if you butcher a hog or a steer, something I haven't done since I was a kid. My proudest piece is one of those old, heavy duty black sausage stuffers. Found it at an auction about 25 years ago.
 
You need a license to charge for butchering and you need a health department approved set up. That set up could set you back hundreds or thousands of dollars.

Keep that band saw clean buddy.
 
Please alow me to 2nd Buzzcook,
Keep it clean!
I used to have one years back when we grew our own Beef. What a wonderful tool. But i would never ue it for Venison. One should stay clear of nervous tissue.
When we did use it we would haul it to town and use the high pressure car wash hose on it for starters.
 
Watch yer fingers or we'll be calling you Stump5000.;):D Seriously, get some saftey glasses too if the blade is fast enough to throw sawdust from the bones.

Eye injuries suck! Avulsions are even worse :barf:
 
"...you don't have to store the bones..." They get stored in a stock pot with a chopped onion or two, some chopped celery, a couple of peeled and chopped carrots and assorted spices and herbs.
 
Thanks for the advice, guys...I will definitely be very careful and wear eye and hand protection...I like all of my parts intact! And I'll be sure to not cut the spinal cord, but not sure how much that helps, since they have discovered cwd in muscle tissue as well...
 
I also love to butcher the animal I have killed. I know the meat was handled properly that way. All my deer are gutted in the field, skinned as soon as possible. The animal is quartered and hung in a walk in cooler overnight , and all boneless cuts with no silver membrane, fat or tendons the next day. My grind pile is also fully trimmed and looks like sliced steak before it is ground. It all gets vacuum sealed in a commercial chamber sealer, and flash frozen in a walk in. 10-26 hours from live to frozen and my cuts are as tender as any. If you like your cuts bone-in, you'll love that saw! It will be a pain to clean but zips through everything.
 
I also love to butcher the animal I have killed. I know the meat was handled properly that way. All my deer are gutted in the field, skinned as soon as possible. The animal is quartered and hung in a walk in cooler overnight , and all boneless cuts with no silver membrane, fat or tendons the next day. My grind pile is also fully trimmed and looks like sliced steak before it is ground. It all gets vacuum sealed in a commercial chamber sealer, and flash frozen in a walk in. 10-26 hours from live to frozen and my cuts are as tender as any. If you like your cuts bone-in, you'll love that saw! It will be a pain to clean but zips through everything.
 
I've always processed my own deer. My friends don't, but they aren't as cheap as I am. I spent a summer working at I B P while in college I figured if I can cut up a cow, deer is no big deal. Wish I had a band saw, all I have is a 24 in. hand saw that was handed down from my grandfather but it still cuts good. I finally traded up to a electric grinder last year, what a relief for the arms, it came with stuffing tubes but I still like the hand crank stuffer I built out of s piece of 6 in. pipe and a set of timing gears from a truck motor,cus it gives better control in stuffing. I like to know that I'm eating the animal I killed and know it was handled properly. Got to get one of those vacuum sealers this year. I always cut the meat out between the ribs and as much as I can from the neck, waste not want not. I can't stand those guys that call themselves hunters and cut the back-straps and hind quarters of an animal then throw the rest off on the side of some dirt road.
 
Band Saw

A meat band saw may be fast. But it is definitely not for me. Too may bone fragments, and bone dust in the meat. I de-bone all my deer meat. takes a little longer, but well worth it. Tom.
 
OK, I really am losing it; I went back online yesterday and ordered the meat slicer as well, lol.

Next stop: jerkyville!

Oh, and as far as the bone dust/fragments on the meat goes, it washes off if you run it under cold water, so that doesn't bother me at all. I kind of like to rinse off deer meat anyway; get some of the gaminess off as well that way.
 
One piece of equipment that I did not see mention of is a meat mixer. It is a real time saver. Especially to mix sausages. I also use it to mix some beff hamburger into my ground venison. Well worth the money.
 
Aaaah, the mixer, good point. I've always just mixed by hand; grew up watching my dad mix meatballs for the pizza shop by hand, so never really thought twice about it, but since I do want to make sausages more, keeping the meat extra cold & not letting the fat melt due to body heat is a very real concern...hotdogs are great, but not when your intent is to make sausage!

I might just have to pick one up, thanks! Oh man, there I go again...:D
 
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