I'm not really all that into this yet so I'll just go around killing and chopping up animals for now. See how that feels. Maybe go from there.

What Lem grinder you useing I have the #5 w777 for some years now. It's a necessity for game. When I was a tike always remember mom mounting a crank grinder on end of counter and grinding something good for dinner.

Turkey and chicken sausages and brats are very good.

Still want to try burgers w/ ground brisket.

Only when I process/butcher my deer. I've got an excellent recipe for therenger smoked sausage somewhere.
I get all my supplies from Hobarts here in Omaha. I've got a 6 inch meat grinder on a 3/4hp electric motor, a 6 foot tall meat saw that will cut through cow femurs, a meat mixer that does 10 lbs at a time and a stuffer that is pnumatic. It took my dad and I 15 years to figure out all that shit and we can process two 200lb deer in 5 hours.
If you really start getting into it, pm me and I can give you some pointers.

I'll be trying that soon. I have the brisket, probably grinding some of the flat today.

http://www.lemproducts.com/product/b...-meat-grinders

It is a beast. For deer its amazing. But I got hooked on fresh ground for burgers and I love it. Best part is its a Pro machine so it is easy to disassemble and clean. I also do sausages. Its amazing.

Its great but it does turn out far better if its a 50/50.

50/50 with what?

Chuck and Brisket

I didn't invite you to eat it. :harumph:

For my burgers, if I plan to season/flavor it in any way, I always marinate the cubed chuck before grinding. I find this really infuses the flavors into the burger better than adding seasoning to the already ground beef. I also use a combination of chuck and sirloin.

im with you on this. not sure why most wait till its ground before seasoning. straight from being ground it goes in the fridge for minimum 24 hours unless i plan to freeze some. :D

Simple chicken bratwurst thats tasty on the weber.

3-lbs ground chicken
1/2-tsp allspice
3/4-tsp caraway seeds, crushed
3/4-tsp dried marjoram
1-tsp finely ground white pepper
1-tsp salt
1-tbsp liquid smoke

Combine all ingredients, mix well & stuff into hog casing

for sure! I've heard the same.