Yep...that's it right there. 80% lean is just about right. Personally, for my jerkey I don't grind it...I use thinly cut stips off of a roast, but I know a lot of folks like it gound.
For breakfast sausage I get pork trimmings from the market and put it about 75% lean. Sure is good stuff.
ORIGINAL: mobowhuntr
Well, most sausage recipes call for half pork and half deer, but that's not just fat. If you are grinding 10 pounds of meat, grind in 2 pounds of fat with it. That would essentially give you 80% lean grind. Good mix. Just cube the fat up and mix it with the cubed deer. Then grind it.
Shoot, you can make anything with it.....It's GREAT in chili, sloppy joe, hamburger helper, bacon cheeseburgers, jerky, sausage......The sky is the limit. Whatever you can do with hamburger, you can do with this.