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Message
re: Ground deer meat
Posted on 12/7/18 at 2:16 pm to Stexas
Posted on 12/7/18 at 2:16 pm to Stexas
quote:
Do you clean your meat of the tendons and silver skin prior to grinding? There is very little fat on a whitetail deer that would be found inside a cut of meat like marbling in a prime steak. I'm not sure what you're finding?
No.
Gut it or quartered and take to the processor. Not sure if other processors are a little more selective with how they trim before grinding is why I asked. Just to see if others have ever noticed it.
1
Posted on 12/7/18 at 3:00 pm to sparkinator
quote:
Gut it or quartered and take to the processor.
Are you sure its 100% deer? Unless you specify otherwise, a processor is going to mix it with pork or beef when making ground meat. Deer is way too lean. If you are browning 100% ground venison you should have almost zero grease.
I get my ground meat mixed 60/40 deer to pork and I still have very little grease after browning.
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