grinding meat
10-17-2006 | 05:32 PM
#1
Thread Starter
Joined: May 2006
Posts: 666
Likes: 0
From: Upstate NY
grinding meat
ok im not the greatest butcherer of deer but i have done it. anyway i was wondering what you guys usually grind (what parts of the deer)? and alsowhat parts would you use for jerky? thanks
10-17-2006 | 06:02 PM
#6
Joined: Mar 2004
Posts: 13,082
Likes: 0
From:
RE: grinding meat
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.
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.
10-17-2006 | 06:26 PM
#7
Typical Buck
Joined: Dec 2005
Posts: 884
Likes: 0
From: Southern Maryland (St. Mary\'s)
RE: grinding meat
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.
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.
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.
10-17-2006 | 06:38 PM
#8
Dominant Buck
Joined: Jan 2004
Posts: 40,910
Likes: 9
RE: grinding meat
You can also get sausage casings from the super market. Just ring the bell and ask for a finger of them. I use to make a whole bunch of different kinds. My favorite was a cranberry and brandy recipie. Shoot I might just have to shoot one with spots this week and make some more.