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re: Best way to process venison into burger?
Posted on 12/18/23 at 9:03 am to PlaySomeHonk
Posted on 12/18/23 at 9:03 am to PlaySomeHonk
I don't follow exact numbers. But My primary meat year round is deer.
Usually in TX deer are 70-100lbs. So 30-50lbs of meat after cleaning.
I will buy an 8-12lb brisket, and a 6-8lb Pork Shoulder. Leave all fat on both.
Grind all the deer meat on course, grind the brisket and pork shoulder on course, mix well, then run it back through the grinder on fine.
Comes out fantastic and its about 20-30% mix depending on size of the deer you put in.
Usually in TX deer are 70-100lbs. So 30-50lbs of meat after cleaning.
I will buy an 8-12lb brisket, and a 6-8lb Pork Shoulder. Leave all fat on both.
Grind all the deer meat on course, grind the brisket and pork shoulder on course, mix well, then run it back through the grinder on fine.
Comes out fantastic and its about 20-30% mix depending on size of the deer you put in.
Posted on 12/18/23 at 1:41 pm to TFLEX
quote:
run it back through the grinder on fine.
I know a lot of folks do this, but for those of you who do, what size plate are you using on the course and fine grind? I’ve run a lot of deer through a grinder and have never found the need to double grind anything so long as a decent amount of the silver skin is removed on trimming. The times that I’ve double ground, the meat was basically pulp using a #10 plate, and it was a pain in the arse to feed it already ground. I didn’t like the consistency at all, it was hotdog fine. I can see it for sausage with binder, but when used in normal ground meat recipes, it is like meat paste.
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