I don't worry about getting all of the silverskin off before I grind. You should pay more attention to the fat.... the white "chalky" stuff. This stuff will make your venison tast bad. As I'm grinding, much of the silverskin clogs up my grinder plates. I see this as a good thing because if it clogs the grinder plates, it doesn't make it to my venision.

Some say you should remove it all before grinding. I don't do this for simple time management reasons. It can take an hour to remove all of the silverskin from the smaller muscle groups of a deer so I don't even try. And when you're done, you've cut away some meat as well. It literally takes me seconds to pull out the plate and unclog it.

As far as the parts I grind. I grind the entire neck, front shoulders, brisket. Then I grind the trimmings from the hind quarters and back straps. I only mix other meats in with the venison when I know that I'm making burgers (bacon), Sausage (pork), meatloaf/meatballs (beef). Otherwise, I mix nothing with it and either mix it later or use it for stew, chili, lasagna, etc.