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grinding venison #7820237 04/26/20 10:14 PM
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just got a new electric grinder ni the week and will be trying it out this evening-other than grinding the meat while still partially frozen, any other tips? when would one add jalapeno and cheese? or bacon? after the grin or while being in the grinder?

Re: grinding venison [Re: lubbockdave] #7820252 04/26/20 10:34 PM
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some things I add before as the grinder will help mix it in, just add as adding the meat. When doing sausage I grind twice Mix the seasonings in wth the meat to be ground then grind through course lace then through fine plate. Double grind helps mix it all together,

If just doing burger and adding cheese/peppers/onion I add to it and mix after the grind. If doing a larger batch will use the dough hook on the big mixer


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Re: grinding venison [Re: lubbockdave] #7820300 04/26/20 11:25 PM
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I usually add the seasoning before grinding


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Re: grinding venison [Re: Tactical Cowboy] #7820349 04/26/20 11:58 PM
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Originally Posted by Tactical Cowboy
I usually add the seasoning before grinding

I mix the seasoning well with half frozen and grind.


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Re: grinding venison [Re: dogcatcher] #7820793 04/27/20 01:22 PM
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Originally Posted by dogcatcher
Originally Posted by Tactical Cowboy
I usually add the seasoning before grinding

I mix the seasoning well with half frozen and grind.


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Re: grinding venison [Re: lubbockdave] #7821270 04/27/20 07:00 PM
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I like putting seasoning on meat before grinding. If making jalapeño cheese sausage I like to grind the jalapeños but not the cheese. I don’t like double grinding much as I don’t like the fine texture but if I’m going to I make the first grind as course as possible. Colder meat is always better, but some grinders will struggle with to icy a meat.


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Re: grinding venison [Re: lubbockdave] #7821983 04/28/20 01:08 PM
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For straight hamburger I do a 70% deer and 30% pork. For the pork buy pork butts and use the whole thing for your fat content.
Been doing it for years.

Re: grinding venison [Re: lubbockdave] #7822026 04/28/20 01:44 PM
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We use 60%/40% but use trimmed picnic pork which has a higher fat content. Nothing wrong with using boston butts.

We used to take nilgai and mix it 90%/10% with untrimmed brisket. That there was some tasty stuff.

Re: grinding venison [Re: lubbockdave] #7824610 04/30/20 03:50 PM
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Invest in a meat mixer. It can usually be found for about $100 and will vastly improve your sausage quality.

One big tip is to add liquid when mixing the meat and mix until it is sticky. I often add beer or wine with ground up ice to keep it cool.

Once all ground and mixed, let is sit overnight in a cooler or fridge so the spices and salt can be absorbed by the meat evenly.

There are some great video's on the Walton's website that can help you understand the best practices.

Re: grinding venison [Re: Hunter-Steve] #7824630 04/30/20 04:16 PM
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Originally Posted by Hunter-Steve
Invest in a meat mixer. It can usually be found for about $100 and will vastly improve your sausage quality.

One big tip is to add liquid when mixing the meat and mix until it is sticky. I often add beer or wine with ground up ice to keep it cool.

Once all ground and mixed, let is sit overnight in a cooler or fridge so the spices and salt can be absorbed by the meat evenly.

There are some great video's on the Walton's website that can help you understand the best practices.


These are very good tips.


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Re: grinding venison [Re: lubbockdave] #7824897 04/30/20 08:40 PM
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If you were wondering why I said mix until it is sticky this is why -- -the paddles on the mixer creates mechanical energy that will break down the proteins in the meat and allow them to bind together with the fat, water (Beer or Wine) and seasonings.

You know when you have enough protein extraction when you pick up a handful of it and try to pull it apart and it stretches before breaking.

At that time,you can add the cheese. I add 1 lb of High Temp Cheese for every 10 lbs of meat and only mix it until well distributed so you don't break it up with the mixing paddles.

Re: grinding venison [Re: lubbockdave] #7824926 04/30/20 09:06 PM
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Great advice! Never grinded meat for sausage before and would love to learn how to do it. Most I have done is skin, quarter and then trim into steak, then tenderize using a manual Jaccard. Maybe I should start slow and just try burger meat?


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Re: grinding venison [Re: lubbockdave] #7828988 05/04/20 06:37 PM
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As a professional chef I never grind twice. Grind once, mix then use a stuffer. This method has worked for me the past 25 years. As stated the mixing activates the protein, myosin, and binds the meat together. This is why professional butchers use a mixer/grinder. I've found trying to push ground meat into a grinder whether to grind a second time or to stuff tedious and messy. Just my opinion on the subject.

Please don't try to grind frozen meat. I've seen it stop grinders. Keep you meet cold but not frozen.

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Re: grinding venison [Re: lubbockdave] #7829008 05/04/20 06:51 PM
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We mix ours by hand because that's how the olds taught us to. It will give you a good handshake and make your forearms burn like they are on fire. We spread the meat on a clean flat surface till its a few inches thick, then start running over the whole mess hand open fingers spread and push into meat and close hand at bottom. Repeat till all is covered then pile meat toward the middle mash it back down and repeat.


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Re: grinding venison [Re: lubbockdave] #7829064 05/04/20 07:28 PM
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I have a stainless mixer that I used once after I bought it, then put it up. I get a better mix by hand, so do it that way. I prefer to grind once and mix by hand until the meat is where it should be (sticky - if making sausage), then it goes to the stuffer. The only time I grind twice is if I'm wanting a real fine grind (hot dogs & hot links etc), or if I'm using a small hand grinder I will use a chili grind plate first then step it down because it's a heck of a lot easier on my arm/shoulder that way. Using my big electric grinder at home that's not a problem. I like my meat about half frozen when grinding.

Re: grinding venison [Re: redchevy] #7829103 05/04/20 07:47 PM
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Originally Posted by redchevy
We mix ours by hand because that's how the olds taught us to. It will give you a good handshake and make your forearms burn like they are on fire. We spread the meat on a clean flat surface till its a few inches thick, then start running over the whole mess hand open fingers spread and push into meat and close hand at bottom. Repeat till all is covered then pile meat toward the middle mash it back down and repeat.


I know that's how the old timers did it but think of it this way, your hands are heating up the sausage. A mixer will mix it much faster, keep the meat temperature lower, mix more evenly and have better binding.

Re: grinding venison [Re: lubbockdave] #7829138 05/04/20 08:25 PM
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there are probably a lot better, faster, more effective and efficient ways now days to do things that were not available (or at least not affordable) by those that taught me years ago. It was a way of life and was carried down each generation and we worked with what we had available ... I would love to get back into making various types of sausage & jerky but since all the stuff we used when I was growing up was sold during an estate sale, I would be starting from scratch ... not to mention not having help


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Re: grinding venison [Re: lubbockdave] #7829168 05/04/20 08:56 PM
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I use a larger LEM grinder purchased at Academy. First tip. When you begin the grind start with a piece of very cold fat. It will fill in around the small gaps in the head of the unit and the meat will flow better. The first run through I mix bacon ends and pieces into the mix. After the first run through pull the head off the grinder and clean out any connective tissue that may have not gotten through the grind plate. Reassemble and remember to feed the grinder so it runs as fast as it can through the plate the second time. If it get's slow it starts to mash the grind, you'll see it. If I'm making sausage I'll add seasoning to the first grind mix as it fill my bowls, layer at a time.

Re: grinding venison [Re: lubbockdave] #7829747 05/05/20 06:16 AM
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After the first grind, we spread out the meat, mix in the sesonings / pork. Hand mix it as best e can and then make "potato" shapes with them. Ball thenand form like a potato...just the right size to slp down the chute. After making all your taters, put them in the fridge overnight.

thake the first batch and put in freezer while you are setting up to stuff. Semi frozen potatoes are much easier to push down the chute than soft sticky mixture.


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Re: grinding venison [Re: lubbockdave] #7829770 05/05/20 10:39 AM
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After the last meat is down the chute, wad up two pieces of bread and quickly push them down. That forces the last of the meat through the cutter. You'll know it when the bread starts coming out.


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Re: grinding venison [Re: angus1956] #7832336 05/07/20 01:18 PM
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Originally Posted by angus1956
For straight hamburger I do a 70% deer and 30% pork. For the pork buy pork butts and use the whole thing for your fat content.
Been doing it for years.


I do this for my sausage as well. I prefer it over straight pork fat.

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Re: grinding venison [Re: lubbockdave] #7832812 05/07/20 08:10 PM
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I use pork butt as well. I also chill the grinder parts and the bowls. Meat goes back in the fridge between grinding and stuffing. Like meat for smoking, I like to hang mine after stuffing for a while then smoke or freeze.

I read an article by Hank Shaw recently on all those odd leftovers we have in the freezer. I've got some elk that is a very senior citizen (in food years) that I'm going to grind up for hamburger and sausage. May toss in that random quail that floats around down there waiting on a couple more to cook. Maybe make a terrine....now I'm hungry.


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