Kind of a dumb question: I always process my own deer. I like to make some of my deer into breakfast sausage (mix it with pork). I trim even my "grind" meat up (for my sausage) really well to include removing all the silver skin etc.. Am I wasting my time by doing this or should I just leave the silver skin in place and grind away? Does the silver skin add an unwanted taste or texture to your sausage? How do you all do it when making your own sausage? Any thoughts would be appreciated.
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Last edited by BradBryant1000; 11-11-2011, 03:40 PM. -
we remove as much as we can, then add beef fat if using wild pork...od pork but with fat if we use store bought pork....course grind a few times with a SHARP set of blades...you'll be good to go -
We just grind once. And we don't waste too much time removing anything. Blood spots are about the only thing we cut out..Comment
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I have always taken all the silver skin off. Did a test and left it completely on and grounded about 2lbs of it Wedsnday and cooked it. Realized I have been wasting my time taking it all off. Leaving it on from now on.Comment
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I trim most off however the big commercial grinder I use catches some of it anyway and wraps all up around blades. Every now and then I'll clean it off. You could run your arm down this grinder if not careful and not stop it
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I remove as much fat and membrane as I can from the grinding meat but don't get hyper about it. A good grinder will handle it just fine and I don't notice a difference in the taste.Comment
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I dont bother removing it on the meet I am going to grind any more I can't tell any difference in taste.Comment
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I just made a small batch as well (around 5 pounds) with very little trim work and another bigger batch with a lot of trim work done. Will try and see if I can really tell the diffrence as well.Originally posted by FISHUNTER View Post
To everyone that replied thank you very much for your input.Comment
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