Any tips on grinding venison?

[rtjh]

I might grind my own venison this year and have never done it before. I've heard it grinds easier partially frozen. Where do I buy beef fat to mix into it? Any tips or advice would be greatly appreciated.

[glen]

I grind everything on a chili blade and into an ice chest. I also add brisket. I use about 15%-29%. Cheapest packer you can find. I grind it with chili blade. I then take. 1/3 ho drill and a drywall mud mixer and mix the brisket with deer. Change blade to hamburger blade and put bagging attachment on and let go to town. Use it for everything

[glen]

29 was meant to be 20

[glen]

Don’t use pork because then you gotta cook it like pork

[Walker]

Cold, cold, cold. Grinds much better when the meat is cold.

[zac221]

You can get fat from HEB or any other meat market. Boston pork butt grinds great but typically gotta go heavier on ratio to get good fat content, closer to 20-25%. Grind with a coarse blade then grind again with a fine, mix between grinding should be good to go.

[1riot1ranger]

I might grind my own venison this year and have never done it before. I've heard it grinds easier partially frozen. Where do I buy beef fat to mix into it? Any tips or advice would be greatly appreciated.

ask your grocery store butcher to save you the fat trimmings. Sometimes they have them right away but it's good to ask a day ahead.

[sendit]

Yes it grinds well partially frozen.
I have always put de-boned meat in a gallon ziplock freezer bag, when full they hold about 5lbs of meat. They will be 1 1/2" thick and stack well in a freezer and defrost fairly well when pla.ced on a table. I have found that doing it this weighs really helps with easily keeping track of weight.

Cant help with beef other than buying a fatty brisket. Typically I use boston butt.

[cva34]

Cold, cold, cold. Grinds much better when the meat is cold.

Thats a big AMEN

[Raypo]

I spend a lot of time cubing it up removing anything that may be tough. Like others said, cold. I use a tub full of ice and meat. Don’t overstuff servings more than you can eat in a single meal.

[Quackerbox]

I grind everything on a chili blade and into an ice chest. I also add brisket. I use about 15%-29%. Cheapest packer you can find. I grind it with chili blade. I then take. 1/3 ho drill and a drywall mud mixer and mix the brisket with deer. Change blade to hamburger blade and put bagging attachment on and let go to town. Use it for everything

pretty much what we do minus the drill.

If the brisket I get is fatty I do trim the large pieces off the top

[rtjh]

Any recommendations on a grinder? Amazon has some for less than $75 with good reviews.

[glen]

It also really depends on the machine. Mine does not care. I got it for feeding dogs. I can stick rib bones etc and it will spit it out

[Hendo]

I typically cube mine up, stick in the freezer, then grind it once with the fine plate and bag. I don’t add fat to mine. If I want meat to make hamburgers that stay together I grind up enough bacon that equals 20 percent of the poundage I want make and add to my deer, then run through the grinder again and bag. It does do much better after 30-45 minutes in the freezer like said above.


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[glen]

If you kill one deer a year get a good hand crank. If you eat game meat for substance spend money and get what you can afford. Mine is at least 13 years old. I’ve been through 20 plus whitetail, dozen axis, 3 elk, about to do 2 nilgai, and I have no idea how many pounds of hog, goat, auadad, or anything else I could find for dog food. Buy something that fits your needs