re: Advice on processing deer myself

quote:

---

75/25 didn’t work?

---

Its technical vs actual.

You'll never know one from the other

I quit adding fat to my ground deer.What we do for burgers is add a small puréed onion or 1/2 of a large one and bread crumbs to help hold them together.
At one time I added pork but it doesn’t freeze well and would get an “off”taste.
Beef fat is better but then you negate the health benefit of venison.
Only time I add any pork is when we,make spaghetti,I like to add Italian sausage 1 lb to 2 lbs ground.
I haven’t made any deer sausage in a long time,I prefer to make jerky
When I had wild pigs I would make sausage but I haven’t had any last 2 seasons (praise the Lord).

You can thaw it, grind, then refreeze?

I do 90/10. 10 is straight beef fat from deli trimmings

As mentioned there is ‘burger’ and then there is ground meat. As said there’s no reason to add fat to all of your ground meat to make it burger. Things like spaghetti, taco meat, etc. you don’t need much fat and just add some butter to cook it.

Also, as said grind your burger twice. Once through course and the second through fine. That’s for your stuff like burger. Something like spaghetti meat nothing wrong with just one coarse grind but again is better.

I soak my meat over night in ice water using a ice chest. Changing the bloody water and ice out a couple times. Removing a lot of the blood from the meat improves the taste. I do 10lb batches of ground meat.
Removing as much of the tallow,clotted blood, bone fragments, and sinew where possible before processing makes all the difference in the quality of the finished product.

For HB: I grind 7lbs of venison in with 3 lbs beef fat. Twice grind through coarse plates then final grind through the smaller plate.

For pattied breakfast sausage: I grind 7 lbs of venison in with 3lbs pork boston butt. After first grind I add 3.2 oz of AC Legg No 10 sausage seasoning and 1 TBSP red pepper flakes, then blend in the seasonings. Again I grind twice through coarse plates and final grind through the smaller plate.

Trim very well before grinding and don’t add anything, it’s great that way. It’s healthy and great tasting.