I have had them fall apart once or twice also. I think it may be that the grind is too fine, the meat may have been too cold, or frozen when ground, or not enough fat added. Someday I' ll figure it out but until then lets just turn them over carefully!

Add an egg and crunched up corn flakes!!yummmmmy

An egg and a good bunch of shredded parmasean cheese will do the trick. Tastes great, too.

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From my experience, it seems to depend on the natural fat in the venison itself.
Also, meat that is cooled first ( in a walk in cooler or refridgerator and then frozen tends to hold together better. Vaccumm sealing definatley is a benefit as the meat doesnt get freezer burned and dry out.
Ah what do I know? I didnt even shoot one last gun season.[:' (]

Hip your right the heard was to tight!!!

This is just a guess since I dont have this problem but I have a butcher grind it and he double runs it through a big commercial grinder. The hand grinder may be the problem where you have to really push the meat through. I think the squishing through the grinder makes the meat runnier. Just another 2 cents

One Shot One Kill Striper Phil