I trim as much heavy tendon and fat as I can, intramuscular silver skin grinds and eats just fine.

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??

I trim as much heavy tendon and fat as I can, intramuscular silver skin grinds and eats just fine.

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.

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

Remove ALL hard fat, lymph nodes, interstitial tissue, tendons and bloodshot meat. Keep the meat clean, no hair, no bone dust.

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?