I used to have the same problem when I used to grind my burger. I was told to use a blade with bigger holes,went to one with holes the size of a pencil and it grinds them tendons right threw. Then I double grind with a smaller holed blade or even with the same one. I don't know how fine you want your burger? Zeak

Just send me the whole deer ,I'll take off all the meat , imean all the silvery stuff<LOL

Zeak was right, don't grind it too fine.If you want burger cut it up into stew sized pieces and put them in the hopper. You want to try and grind when the meat is cold, I mean you want to see ice crystals in it. Then the problem is that the grinder starts to freeze, add a little warm water. If you are making burger you don't want to take the silver skin off, thats why you make burger in the first place...... you take the toughest cuts and grind them into tiny bits to soften the meat b/c of sinew, its a waste of time to try and remove it b4 making gurger. You don't want to grind it too fine b/c the muscles are already pretty fine and it becomes mushfairly quickly. The only meat I use for burger is the shoulders and some of the neck.

remind me to never eat burger at you cookouts.

when I grind mine burger,and I grind a bunch (the wife defroster the deep freeze last weekend and we still had a little over 150 lbs. of burger left).we always remove all the sliver skin and tendonds befor we grind it.

once you learn how to do it, you will be finished before you know it.after you remove the back straps,lay them silver side down,take a feliet knife and slice through the meat to the skin and slide the knife to the other end slowly and steady. just like felieting a fish.all in one motion.about 1 min. per side."REAL EASY" and makes you meat taste like meat, and not like cardboard.
thats the reason you want to do it your self,so you got good eats.

when we grind,we do it with the smallest plate we have and it "NEVER" get cloged , because theres nothing going through the plate except pure meat.

I used to work in a butcher shop. When you buy burger at the store all those white bits aren't fat, it's sinew as well. Meat tasting like cardboard, sounds to me like you have a moisture problem--try med-rare. I take most of the silver-skin off my steaks and roasts b/c of tenderness and chewy bits(for the wife) but really the only silver skin I have to take off is the leathery strip off the center of the backstrap.
I just noticed you were from FL. where thedeer hardly reach the size to become a roast, your steak is my stir-fry...... your roast is my steak.... w/venison. I have cut hundreds of thousands of lbs of meat, made hundreds of thousands of lbs of burger and probabley a thousand lbs of sausage. Try again w/ somebody who doesn't know there a$$$ole from a hole in a ground.
Whats your fat mix for sausage or even burger? I think you have a problem! If you own or workin shop then I apologize and I think your customers are getting more than they paid for..... or maybe less. BAckstraps to burger, is that what you say?, thats like tenderloin to jerky!

Easy Sandilands,

First of all Treeclimber lives in an area of some large deer. Plus he is my friend. Please let's be nice before I reach through your monitor and slap ya one.Just kidding.
Check out these bruisers from Florida.
http://myfwc.com/whatsnew/06/statewide/recordbuck_photos.html

The racks are big but how do ya cook'em? I'm talking body size. Sorry guys, its just I take offence to people saying my meat is like cardboard.
Kudo's for the pics I've been wiating to see a FL. deer, what do they weigh? I'm not trying to knock your deer they do seem to have some large racks but I'm interested to see the difference b/w the FL. deer and the MB deer.

Average weight about 120 pounds field dressed. They consider anything down here a trophy though. Hunting in the swamps is very challenging.
C7

The first doe I ever took weighed 110lbs skinned, that was the only animal I ever brought to a butcher...... came back -tenderloins and all they did was cut no fat removal, nothing. They also complained b/c I cut the legs off too short for them to hang. Thats why I got a job at a butchershop, I learned and now do everything for myself. And you can't tell me that the buck in the pic only weighed 120...... just his rack looks like 15lbs. I have seen some real bruisers here, some reaching over 300on the hoof. Honestly that buck in the pic looks bigger than 120, not much of a body shot though.
You guys make jerky?

And you can't tell me that the buck in the pic only weighed 120...... just his rack looks like 15lbs

Hey ..I understood you to mean theaverage deer in Florida...not the deer in the picture. Sorry for the misunderstaqnding.
C7