tabby

I am going to grind some deer up. Should I get all of the tendons out of it? Thats the reason im grinding it, cant get all the tendons out of it. Do I need to mix pork or something in with it? I used to have a proccessor make some Hot Intalian sasage tasting hambug, and it was very good. What spices do you suggest I use?
Thanks.

rebel wolf

if you trim dowm the meat then coarse grind once and fine grind second that eliminates alot of the tendon and tissue issues as far as spices depending on your taste buds dictate what I mix try looking sausage making up on line for ideas. As far as adding pork go to a butcher shop and ask for pork trimmings this is mostly fat with scraps of meat but the pork won' t overrun the taste of the venison which is what I like if I wanted pork sausage I would slaughter a pig. Good luck....

Tree climber

I grind all of my own venison burger.I ground 54lbs.this past weekend.I add 15% beef fat to my burger.adding pork fat to me makes it turn after being in the freezer for very long(" just my opinion" )the beef fat doesn' t do that.
Course grind it once then fine grind it a second time works out all the tendons.we use it like reg. hamburger,for every thing.we haven' t gotten any from the store in many,many years.

have fun,and eat hardy.you know what is in that meat.

tabby

Thanks guys. I posted in the bow hunting forum also, and with your help, I am set to go.

remingtonman

Just to add to what the others have said you cam use 15% bacon/85% venison to make a good burger too.

Big Guy01

I grind all my own venison. I remove all fat, tendon,blue membrain before I grind it. This is what causes " gamey,off flavors" .If you want to add fat add beef fat . I add 10%. Pork goes off after a few months in the freezer.

Jorgy

I am surprised that you all add fat to your venison. The only time I add any beef to my venison is if I' m making a meatloaf

Big Guy01

Fat=flavor. Deer fat has a bad taste, beef fat tastes good. To add fat depends on what you want to use your burger for. If I am making dried sausage I don' t add fat . For most other uses I do. Try it you will like it Mikey

fuzzjocky2

i clean my grinder meat as clean as possible i don' t add any other meat or fat to it until i am ready to use it not always sure how i am going to prepare it if i make jerky or any slow cook style meals (chile,steaw,soup ect i don' t add any thing i add pork to most of my regular sausages and nothing to my summer sausage ,salami or bolagna when i make hamburgers for the grill i add some mild flavored pork sausage

jerseyhunter

Fuzzjocky2 - Sure could use a recipie for summer sausage