Grinding your own hamburger????

[deep n the heat]

I mix mine with the cheapest ground beef since it is cheaper than the briskets. I mix about 1/3 beef to deer. After browning it there is still nothing the drain off. When grinding I grind once with the chili plate then mix it with the beef and stuff with a slotted plate into the plastic bags.

[HeyMikey]

I grind it once with the coarse plate and don't add any fat to it. Then, I vacuum seal it and it's good to go. Been doing it that way for 2 years and it works great for my family.

[Smart]

I watch brisket throughout the year and when it goes on sale for 99 cents/lb, we buy and freeze til needed.

[Swampa]

I watch brisket throughout the year and when it goes on sale for 99 cents/lb, we buy and freeze til needed.

Thx. Ill probably do this since I have 20 or so lbs of burger in the freezer now.

[Burntorange Bowhunter]

Fat is only needed if you are going to make patties out of it. Straight deer for tacos, spaghetti, manwich, hamburger helper. Much better for you and tastes fine.

[HeyMikey]

Fat is only needed if you are going to make patties out of it. Straight deer for tacos, spaghetti, manwich, hamburger helper. Much better for you and tastes fine.

Zackree If I want a hamburger, I just go out and buy one

[stan]

I double grind mine, using the coarser blade first, then a finer one. It doesn't affect the taste a bit, but I like the looks of it better after the second grind.

[deer_hoyter]

I use pork butt and grind once with the fine blade.

[native_texan]

I grind ours straight, no added fat. It has just enough fat of its own to brown in the pan with nothing to pour off. We can’t tell any difference in taste.

10-4 on that.

I process my own deer. Our hamburgers are very juicy and my wife who is very picky about her food, really loves them.

[Snakelover]

Fat is only needed if you are going to make patties out of it. Straight deer for tacos, spaghetti, manwich, hamburger helper. Much better for you and tastes fine.

^^^This^^^

And for chili, I like a 1/2" grind plate. (Which is courser than the standard course plate that probably came with your grinder.) I like a real meaty chili.

[Burntorange Bowhunter]

^^^This^^^

And for chili, I like a 1/2" grind plate. (Which is courser than the standard course plate that probably came with your grinder.) I like a real meaty chili.

Yessir, the chunkier the better. A few years ago I did some research. 1lb of ground deer meat has about 12 grams of fat. I then calculated the 60/40 mix with pork butt and it came out to....well I can't remember but it was around 40 grams of fat per pound. It was higher than the lean beef from the store.

[Swampa]

Yessir, the chunkier the better. A few years ago I did some research. 1lb of ground deer meat has about 12 grams of fat. I then calculated the 60/40 mix with pork butt and it came out to....well I can't remember but it was around 40 grams of fat per pound. It was higher than the lean beef from the store.

I get what yall are saying about straight venison. Im just thinking if i can get brisket for .99/lb that i can put a lot more in the freezer at once at a much cheaper price than buying ground meat or paying Syracus to do it. Also, i dont mind spending more time grinding cuz I will be right next to the beer fridge

[Concho Man]

Yessir, the chunkier the better. A few years ago I did some research. 1lb of ground deer meat has about 12 grams of fat. I then calculated the 60/40 mix with pork butt and it came out to....well I can't remember but it was around 40 grams of fat per pound. It was higher than the lean beef from the store.

Come on BoB... We all know the fats where it's at!!!

[schlag77]

I grind my own and mix it with 10% beef fat. I'm n good with my butcher so he saves me all the choice certified angus fat for like 55 cents a pound. It keeps the meat together better for burgers but can b a little dry but better for u. If u grind I your self try to grind the fat and meat together. Mixes more even.

[native_texan]

Thanks guys. One more question, do yall just grind it one time through?

If you take most of the silver skin and sinew out of the meat when you process it, you can grind it one time through a plate that has 3/16 inch holes. No further grinding necessary IMO.