I know this probably isn' t the correct forum for this topic, but i am going to grind some meat today or tomorrow, and have a few questions.

Do I have to mix something with the venison, such as pork or beef fat? What spices do you guys recomend I mix with the meat? Can I grind up the tendons and whatnot, or do I need to take all of the " white" stuff out? Or would it be a good idea to do so?
thanks.

You can use either beef or pork trim to mix with your venison to make burger. I generally use about 25% trim with my venison. Just trim the white fat from your deer and grind the rest of the meat, including the tendons. I like to grind it all twice through the course screen on the grinder.

I currently don' t use anything with my venison. Just bone it, grind it course, then grind it fine. I personally don' t use the tendons. I make a lot of jerky so the less fat the better. The lean burger works great for chili, tacos, sloppy joes, and anything you' d use burger to cook with. For venison burgers on a bun, you might want to add some type of trimmings.

As far as seasoning goes, I don' t use any when grinding the meat. I use a commercial jerky seasoning and thats plenty for the jerky. Honestly, I make most of it into jerky to take with me fishing in the summer time, if I can keep the dang kids from eating it all.[:@]

when i make burger i grind the meat then (i use 10% beef fat) i grind the fat. mix it up good in a tub then i run it all threw the grinder again and package it. (beef fat/sout sp. is hard and crumbley wich makes it hard to mix that is why i do it the way i do)
when making sausage i grind the meat, put in a tub, add all the spices, mix thourly by hand, run back threw the grinder and package. if it is going to go into casings such as brats i will change to a 3/4 inch grinding plate put the stuffing tube on the grinder and run threw the grinder again. (by using a 3/4 in. plate i am not actually grinding the meat again i am using the grinder to stuff the casings)

the meat that i grind for burger i try to get as much of the white off of it as i can. in my opinion it makes it taste better.
the meat that i use for sausage i trim pretty good but i do not spend as much time trimming it up because the spices help to mask the taste of the fat and ligaments.
hope this helps.[:-]

When making burger use 3/1 ratio venison to lean ground beef.
When making sausage, add Boston Pork Butt shoulder, using the same ratio described above. It has the perfect amount of fat.
This is making me hungry!

Cool. Thanks guys. This helps a lot. Cant wait to have some tasty venison burgers.