Grinding my deer

[CWC]

Well...I've got a bunch of deer scraps in the freezer, and a Cabela's gift card burning a hole in my pocket! I'm planning on using the gift card to get a meat grinder so I can make some deer burger and sausage. I've never ground any meat before, so I was wondering how much trimming I need to do to my scraps. Do I still need to try to get all the silver membrane and tendons off the pieces, or will the meat grinder chop it up enough so that it's not noticable? Any other advice from you meat grinding pros would be appreciated!

 

[rbfree]

I try and get all the silver skin off I also go to the store and look for a few packages of bits and pieces of bacon(its like a big bag of scrap bacon, ask at the meat counter). its real thick and fatty bacon I mix it about 4 to 1 and it turns out awsome.

 

[Blizzard of '93]

my nephew has made some mighty tasty sausage using your method, I forgot the seasonings he used but crushed red pepper and sage are 2 of 'em.
he trims the venison well.

 

[lonewolf5347]

front legs:stew meat
rear legs cutlets and steaks
top straps are mine
left overs go to the ROCK the rotty
I used to grind up scrapes and mix with pork and beef but it time consuming

 

[FishDFly]

I trim all the silver skin and fat off, I end up with pure meat.

I get beef fat from the local store, call them early in the morning and they will save it for you.

Grind the vension, grind the fat and then mix together. Mix the fat to vension to where it looks like hamburger. Mix in dry powder sausage
seasoning and grind one more time.

If you want to make your meat go further, you can buy a pork roast or pork loin.

RDE

 

[boar]

Get all the sinew&fat you can off before you grind. Remember sinew if tough stuff, will plug it up. 3hrs trimming, 15mins grinding. Have fun. Also remember if you add pork its freezer life is 6mos. I don't add any. Dilly

 

[LFC]

Richard Eames]Mix in dry powder sausage
seasoning . . . .

2FG or 3FG?

 

[rabjr]

Trim it so you just have pure meat, no silver skin, no fat or anything.

We don't mix it with anything, no need to.

 

[bucktales]

We'll do a few different batches. One is double ground mixed with nothing. Second batch is mixed with fatty ground beef, need the fat to hold the meat together.
Third is my favorite, mix less of the fatty beef but grind up some slab bacon with it. Nice smoked taste. Again we double grind it.

Vacuum sealer is a must.

 

[rabjr]

need the fat to hold the meat together.

I abject! :haha:

We eat venison burger all the time with nothing mixed into it except seasoning. Cook it in a hot pan, it stays together. Anyone watching their fat intake, try it! :thumbsup:

 

[bucktales]

But the chef on TV says " Pork Fat Rules" :rotf:

 

[lizz]

Like everyone says, trim venison well and grind. I like beef trin I get from the meat counter. Have them grind the trim, I found it did not grind well for me. I mix mine 2 lbs venison to 1 lb beaf trim. Everyone like it a little different. Enjoy Doc

 

[kgs113]

I don't bother grinding until I'm about to use it. When I grill burgers I make two thin patties and throw some Canada's best steak seasoning and grated cheddar cheese in th middle and press the two patties together. The fat in the cheese helps to flavor the meat and prevent drying out. I don't bother with removing all of the sinew. I just have to pull my grinder apart occasionally. Gives me a chance to rest for a minute. Its manual.

 

[shmrck1]

bucktales,
To a point I agree with Emeril.Pork fat
adds great taste to ground wild game. I will
usually add 1# of the cheapest ground pork
sausage I can find to 3# ground wild meat.I do not
freeze this micture,but use it right away.Chili,
meat balls,spagetti sauce.
But the loins,roast and chops are not part
of the ground meat,but all else is ground,trimmed
as mentioned and run thru the grinder.
snake-eyes

 

[Big Sky Trapper]

take the plunge and go for it! you love all the differant outcomes you can have and nothing ventured nothing gained....not that time consuming. Three hours from skinning to stuffed. With a good grinder you wont have to worry so much about the silver skins. We did two antelope and a mule deer doe in one day.

take a look at the smoking meat forum...eveything you ever wanted to know about meat....http://www.smokingmeatforums.com/

 

[RICKYD]

just got through grinding some myself, get a buddy to turn the handle for you and a 30 pac of keystone light , he'll crank all day long :rotf: .
i got a bunch of the little size bread pans,6-8 long.cut up a pepper,onion and minced garlic throwed a little in along the way. pack it in the bread loaf pans real tight, cover with foil, then put in a zip lock back and freeze. thaw it out, lay 2-3 stripes of cheap fatty bacon on top, throw it in the oven and when its ready slice off and makes a good sandwich size hamburger patty

 

[bocalbender1]

One thing I haven't heard yet, You should cut the meat into about 1" cubes before feeding it into your grinder. make sure that you have cooled the meat in the freezer for a while as colder meat will cling less and therefore clog the cutter less. Butchering and processing make for great family time.BB :thumbsup:

 

[shmrck1]

Big Sky,
Looks like a family project! That has to
make it even better?????
snake-eyes:hmm: