You don't have to put Benton's or Wright bacon in it. I usually buy Kroger or Aldi brand bacon for $3.99/lb. It serves the purpose of adding fat to the meat and not that expensive in the overall scope. It's worth it to me, anyway.
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Help Support TNDeer:
Do you leave any fat on your grind meat?
- Thread starter duvhntr
- Start date
Straight venison for us. My wife likes to say if your gonna add something else to it why not just buy your meat at the store? I have to agree I like eating 100 percent pure wild game.
I get every bit of fat and silver skin off all venison.
JJ3
Well-Known Member
I trim all the fat off. If I am grinding, I don't try to get all the silver skin off — just all the mucousy stuff. I will put up backstraps, tenderloins, shanks, and break out muscles in the hindquarters for roasts and then grind the rest. I put up most of our ground as venison only, no added fat of any kind. But the last 2 years I have been putting some up as pre-formed burgers — for 10 lbs of venison, I mix in 4 lbs of Boston butt.
