we process our deer ourselves, but always 'sub-out' the grinding and summer sausage. i usually have 50-75 lbs of ground meat (with 20% beef fat). one of these days, i'm going to invest in a grinder. the main concern is temp control. i'd like to be able to reliably start at 140* to dry out the casings and gradually up the cook temp to 185*-195* over the course of 4-5 hours. does anybody have any experience with setups that can be adjusted in this way?
"If it looks good, eat it!" - Andrew Zimmern
BGE, Char Griller offset pit, Weber OTS