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Help Support TNDeer:
Do you leave any fat on your grind meat?
- Thread starter duvhntr
- Start date
No but I do leave some silver skin. I don't clean it up like I do jerky. Watched videos saying you won't even know the silver skin other after the grind. I use butt for meat sticks and 1 lb bacon to 4 lbs deer meat for burgers. Pics of burgers and meat sticks
Deer fat? Heck no. At least not intentionally.
deerhunter10
Well-Known Member
Nope not deer fat. I'm not as particular on the silver skin on meat we grind. We add beef or pork fat we want if we even add any.
backyardtndeer
Well-Known Member
I don't leave any deer fat.
I go to great pains to get as much fat off as possible. I'm probably too obsessive about silver skin, but I'm okay with that.
But I also don't do fancy cuts. Backstraps ( and I leave the top layer of sinew on til I'm ready to cook to keep them from drying out) tenderloins, occasionally hindquarter steaks or small roasts, and grind everything else.
We use lots of ground. I don't want any fat of any kind (beef or pork) in my ground. I want venison only.
But I also don't do fancy cuts. Backstraps ( and I leave the top layer of sinew on til I'm ready to cook to keep them from drying out) tenderloins, occasionally hindquarter steaks or small roasts, and grind everything else.
We use lots of ground. I don't want any fat of any kind (beef or pork) in my ground. I want venison only.
No deer fat.
Awful tasting.
Mix in beef fat with the grind, or 73% hamburger mixed 50/50 with the deer frind if I can't get good beef fat.
Awful tasting.
Mix in beef fat with the grind, or 73% hamburger mixed 50/50 with the deer frind if I can't get good beef fat.
Omega
Well-Known Member
On steaks, I try and trim as much fat and silverskin off as possible.
On my grind, I get off as much fat as possible, and most silverskin but not as anal about it, the grinder will either cut through it or wrap it around the blade and separate it out. A little fat that gets through won't be noticed in the grind, but if there is a bunch you will feel it on your teeth when you eat it. I have never left enough in it to notice a taste, so can't speak to that part of it.
On my grind, I get off as much fat as possible, and most silverskin but not as anal about it, the grinder will either cut through it or wrap it around the blade and separate it out. A little fat that gets through won't be noticed in the grind, but if there is a bunch you will feel it on your teeth when you eat it. I have never left enough in it to notice a taste, so can't speak to that part of it.
No deer fat! Gives it a funky taste.
I grind 1 lb. bacon to 10 lbs venison. .
I grind 1 lb. bacon to 10 lbs venison. .
DCA-DEER
Well-Known Member
No
Swampster
Well-Known Member
Butts you can find cheap at times. Bacon? That is an expensive add.
Swampster
Well-Known Member
I don't do 50/50 on the ground beef, but I will buy and freeze some of the fat grinds when it is on sale for adding to my deer.
BigCityBubba
Well-Known Member
I am not overly obsessive with getting every flake of fat out. I get most. There might be 2% or 3% deer fat at most. Never enough to affect the flavor. You can add an hour to processing time if you are overly obsessive about fat and silver skin. I don't think it's worth it. I have added beef fat and pork fat if I had it to use which has only been a few times. I mixed in some wild boar belly meat this year from a couple pigs I killed last year.
Wrangler95
Well-Known Member
I get all the deer fat off before I grind,plus most of the silver skin!!
megalomaniac
Well-Known Member
Trim most of the fat if there was any to start with.
The only thing I make sure to completely remove are the lymph nodes.
The only thing I make sure to completely remove are the lymph nodes.
Bacon is only $3.99/lb thick cut everyday at Aldi. I only use bacon for the burgers.
That's why all muscles need to be separated even if you're wanting a big roast. Those lymphs are straight up nasty.
I remove everything that isn't clean red muscle. No fat, silver skin, membrane, nothing.
Most of my grind gets used for sausage and I add in some pork shoulder when mixing. If I'm making burgers or meatloaf I mix in some bacon when preparing to cook.
Carrot fiber works well in sausage if you don't want to mix in pork or beef. It keeps the meat from drying out and getting crumbly, and it has no flavor.
Most of my grind gets used for sausage and I add in some pork shoulder when mixing. If I'm making burgers or meatloaf I mix in some bacon when preparing to cook.
Carrot fiber works well in sausage if you don't want to mix in pork or beef. It keeps the meat from drying out and getting crumbly, and it has no flavor.
I trim it up as lean as possible then toss in the cheapest bacon I can find. Around New Years Hog Jowl works well too,
