ORIGINAL: spuddog

Interesting this topic comes up, and a good one I might add. I took my first deer last season and processed it myself. I went simple and just deboned everything. I just bagged it all froze it and then took it out a bag at a time. I made beans with venision and a ham bone, venison green chili, steaks and just last night I pulled out my las bag of meat and ground some and mixed it with ground pork and seasoned it for chorizo (spicey mexican sausage). I'm going to let if sit for a few days and then cook it up.

Question for you all. I saved alot of the front sholder and leg meat for grinding, but it is full on tendons, ligaments and what I assume is silver skin (goopy membrane that covers the muscle group). Maybe it's my inexperience but I thought that with meat like this you just throw it all in the grinder and it all gets made into burger, but the ligaments and such kept plugging up my grinder. I can't see cutting out every little piece of tendon and ligament. Do I just have a sub standard grinder, do I have to cut all the stuff out, or am I missing something?