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The grind pile question??? #8449351 11/15/21 07:03 PM
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BassBuster1 Offline OP
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I am kind of new to processing my own meat but enjoying that connection to my food very much. I have heard that the connective tissue and fat on deer is "off putting" so I have tried to trim my meat and get rid of most of that. I feel like I am wasting more than maybe I should sometimes but the meat quality has been excellent on anything I have processed. The hamburger especially since it is just my deer and not the trim form whomever dropped off at the processor that day. I have also been doing about a 80/20 venison to beef talo mix on my grind. Anyway just wondering what others do when trimming for the grind pile?? No trimming? Getting rid of all connective tissue and fat??

Re: The grind pile question??? [Re: BassBuster1] #8449355 11/15/21 07:05 PM
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Plain & simple - get rid of as much of it as you can. Thank me later.

Re: The grind pile question??? [Re: BassBuster1] #8449446 11/15/21 08:16 PM
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skinnerback Offline
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I trim as much heavy tendon and fat as I can, intramuscular silver skin grinds and eats just fine.

Re: The grind pile question??? [Re: skinnerback] #8449451 11/15/21 08:18 PM
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Originally Posted by skinnerback
I trim as much heavy tendon and fat as I can, intramuscular silver skin grinds and eats just fine.


This.


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Re: The grind pile question??? [Re: BassBuster1] #8449466 11/15/21 08:31 PM
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I was raised to trim as much fat/senew/tendon off as I could. A good sharp fillet knife and experience will make you quicker and more efficient.

That said my buddy that makes about the best sausage Ive ever eaten and some of my inlaws are not scrupulous at all when it comes to trimming fat and in fact leave a considerable amount of it on. Ive never had a complaint eating either of their sausage or burger grind.


It's hell eatin em live
Re: The grind pile question??? [Re: BassBuster1] #8449481 11/15/21 08:43 PM
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Originally Posted by BassBuster1
I am kind of new to processing my own meat but enjoying that connection to my food very much. I have heard that the connective tissue and fat on deer is "off putting" so I have tried to trim my meat and get rid of most of that. I feel like I am wasting more than maybe I should sometimes but the meat quality has been excellent on anything I have processed. The hamburger especially since it is just my deer and not the trim form whomever dropped off at the processor that day. I have also been doing about a 80/20 venison to beef talo mix on my grind. Anyway just wondering what others do when trimming for the grind pile?? No trimming? Getting rid of all connective tissue and fat??

Yup
I trim all the deer fat and all the tough tendon off mine, even as much as I can on the trimmings for ground meat. The more you get out the better it is.
And I've always done 10%-15% fresh beef tallow with mine in the past or just mix in untrimmed brisket with the deer works well to. I typically will use 2/3 deer with 1/3 untrimmed brisket.

We live off that ground hamburger and chili meat and I cannot even remember the last time we bought ground beef!


High fence, low fence, no fence, it really doesn't matter as long as you're hunting!
Re: The grind pile question??? [Re: skinnerback] #8449494 11/15/21 09:01 PM
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Originally Posted by skinnerback
I trim as much heavy tendon and fat as I can, intramuscular silver skin grinds and eats just fine.

This^^^

Also, I save my fat trimmings from brisket all year long. i usually end up with around 7-8 lbs or so. I use this as my fat additive at 90/10. Excellent taste!


Originally Posted by SnakeWrangler
Originally Posted by TurkeyHunter
And make Kamila president

She’d just end up blowing it......
Re: The grind pile question??? [Re: BassBuster1] #8449527 11/15/21 09:34 PM
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This link is a godsend:

https://discussions.texasbowhunter.com/forums/showthread.php?t=750170

Trimming forequarters is a HUGE pain. I now know the alternative is much tastier. Modify as you see fit. I add red potatoes, onions, carrots and fresh mushrooms. You can thank me later. up

Re: The grind pile question??? [Re: BassBuster1] #8449548 11/15/21 09:51 PM
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For those adding beef tallow, try this. When you smoke a brisket, put a drip pan under your meat. While the fat is still hot, pour through a filter into a quart jar. I will keep in fridge for several months, and in the freezer for a couple of years.

Beef tallow is good. Smoked beef tallow is better.

Re: The grind pile question??? [Re: COFF (TFF)] #8451328 11/17/21 03:26 PM
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Originally Posted by COFF (TFF)
For those adding beef tallow, try this. When you smoke a brisket, put a drip pan under your meat. While the fat is still hot, pour through a filter into a quart jar. I will keep in fridge for several months, and in the freezer for a couple of years.

Beef tallow is good. Smoked beef tallow is better.

THAT is a good idea


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Re: The grind pile question??? [Re: BassBuster1] #8452409 11/18/21 03:10 PM
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can you freeze the brisket trimmings? about to smoke a couple for a church pre-thanksgiving potluck and will be on a hill country hunt in December

Re: The grind pile question??? [Re: Coastalquacker] #8452471 11/18/21 03:58 PM
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Originally Posted by Coastalquacker
can you freeze the brisket trimmings? about to smoke a couple for a church pre-thanksgiving potluck and will be on a hill country hunt in December


You can, but un-rendered will not keep nearly as long as rendered fat.

You can also put your trimmings in the drip pan while it smokes and let it render in the smoker.

Re: The grind pile question??? [Re: BassBuster1] #8452486 11/18/21 04:15 PM
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Remove ALL hard fat, lymph nodes, interstitial tissue, tendons and bloodshot meat. Keep the meat clean, no hair, no bone dust.

A certain amount of sinew will be caught up in the grinding plates...so you can remove it then and clean the plate(s).

A sharp fillet knife is your friend. Take the time to make the meat as palatable as possible. That is 'one' of the reasons a person would process their own meat to begin with, vs. a processor just doing it as 'fast as they can'.

In my 50 years of Deer Hunting....I have yet to take a deer to a processor. But I am primarily interested in making Jerky, Smoked Sausage and Ground Meat.

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Re: The grind pile question??? [Re: flintknapper] #8452496 11/18/21 04:24 PM
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Originally Posted by flintknapper
Remove ALL hard fat, lymph nodes, interstitial tissue, tendons and bloodshot meat. Keep the meat clean, no hair, no bone dust.


That is my philosophy too. I cut out any bit of white I can see. I'd rather sacrifice some good meat in order to ensure I have zero bad meat. Venison fat gets rancid very quickly, and will not survive the freezer.

Re: The grind pile question??? [Re: COFF (TFF)] #8452513 11/18/21 04:34 PM
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Originally Posted by COFF (TFF)
Originally Posted by Coastalquacker
can you freeze the brisket trimmings? about to smoke a couple for a church pre-thanksgiving potluck and will be on a hill country hunt in December


You can, but un-rendered will not keep nearly as long as rendered fat.

You can also put your trimmings in the drip pan while it smokes and let it render in the smoker.

If he wants to put it in sausage, would you render it and still use it for that?

I have froze briskets with un-rendered fat for quite a while with no ill effects, cant see what cutting the fat off the meat and freezing it would hurt?


It's hell eatin em live
Re: The grind pile question??? [Re: redchevy] #8452544 11/18/21 05:12 PM
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Originally Posted by redchevy
Originally Posted by COFF (TFF)
Originally Posted by Coastalquacker
can you freeze the brisket trimmings? about to smoke a couple for a church pre-thanksgiving potluck and will be on a hill country hunt in December


You can, but un-rendered will not keep nearly as long as rendered fat.

You can also put your trimmings in the drip pan while it smokes and let it render in the smoker.

If he wants to put it in sausage, would you render it and still use it for that?

I have froze briskets with un-rendered fat for quite a while with no ill effects, cant see what cutting the fat off the meat and freezing it would hurt?

I was trying to advocate my idea of rendering the trimmings into smoked tallow, which can later be used in sausage.

Yes, you can absolutely freeze raw trimmings. Just like raw brisket, as long as it is wrapped and sealed well it will freeze just fine. Poor wording on my part.

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