When you buy packaged meat or drop off an animal at a processor, you place a lot of trust in someone else. You trust how the meat was handled, what was added and whether the packages you receive contain only the meat you brought in.

Processing your own meat removes that uncertainty. It gives you control over every cut, every ingredient and every dollar spent. With the right equipment and a little know-how, you can turn wild game or bulk meat into burgers, sausage, jerky, snack sticks and more, right at home.

Know Exactly What’s in Your Food

When you process meat yourself, the ingredient list is yours to write. You choose the protein, seasonings and fat, all from a trusted source. You can reduce sodium, avoid unwanted fillers and additives, accommodate dietary needs and create food that fits your family’s preferences.

You also control the entire process. You know how the meat was trimmed, which cuts went into the grinder and how the finished product was packaged. Hunters can keep their harvest separate from other animals, giving them confidence that the meat they bring home is the meat they serve.

There is no guessing, no mystery meat and no wondering where your meat has been.

Turn Processing Costs into an Investment

Professional processors provide a valuable service, but the expenses can add up quickly. Basic fees may only be the beginning. Skinning, grinding, sausage making, curing, smoking and vacuum packaging can all increase the final bill.

Those costs start over with every animal. Processing equipment is different. A grinder, sausage stuffer, dehydrator or vacuum sealer is an investment you can use season after season. The more you process, the lower your equipment cost becomes per pound. Once the gear pays for itself, the savings keep adding up.

MEAT! Math

Let’s break it down for you. A pound of premium store-bought jerky can cost $30 or more. A three-pound roast costing approximately $20 can produce around 1.5 pounds of finished jerky after moisture loss.

That works out to about $13.33 per pound for homemade jerky, a savings of roughly $16.67 per pound. Make 10 pounds, and you could save approximately $167. Produce 25 pounds over time, and those savings could exceed $415.

Instead of repeatedly paying premium retail prices, those savings can help offset the cost of a dehydrator, slicer, grinder or vacuum sealer. The same is true when you make your own burger, sausage and snack sticks instead of paying a processor.

Make the Time Mean More

Time is one of the biggest barriers to processing meat at home, but it does not have to be wasted time. With dependable equipment, an efficient setup and some practice, each batch becomes faster and easier.

More importantly, processing creates an opportunity to slow down with purpose. It is time spent learning valuable skills, taking pride in your food and working alongside family and friends. Invite others to help grind, season, stuff and package. Share recipes, pass down traditions and teach the next generation how to turn a harvest into food for the family.

No matter where you are in your processing journey, MEAT! Your Maker has the equipment and know-how to help you take the next step.

Take control of the process and DO IT YOURSELF at meatyourmaker.com.