Grinding up Deer

[Atchman2]

Okay, I feel like a moron for asking this question. I tend to make a LOT of jerky out of venison. My question is how much do you need to clean the meat up? Right now, I try and get every single scrap of fat, connective tissue, etc, off the deer before grinding. It turns out great, but am I overworking?

 

[Omega]

I get what I can, but realistically with a good enough grind, you can leave more.

 

[catman529]

For the grinder, I just trim off the biggest chunks of fat and the thickest part of silver skin. My LEM big bite will chew up silver skin like butter, so I don't worry about the details.

For jerky, I slice whole chunks of hind quarter. Again, I try to remove the biggest chunks of fat and silver skin, but leaving a little behind doesn't hurt.

Even a prime ribeye will have those chewy parts of silver skin in the steak, but that doesn't make it taste any less good.

 

[backyardtndeer]

I trim the best I can for what goes into our ground meat whether for burgers/chili or jerky, it's all packaged the same in food saver bags. What would take too much time to trim I set aside to go for the dogs and just grind later on with all the trims. The dogs never complain about it. I package that ground in sleeves.

 

[Atchman2]

Thanks guys! I am using a hand grinder. The one that fits on my wife's mixer doesn't have the UMPH I need. I probably don't do enough to rationalize an electric one, but now I am thinking.

 

[Atchman2]

Yeah, I can rationalize it. I just ordered one off of Amazon.

 

[jetwrnch]

Trim? I should try that sometime.......