I use the fattest untrimmed packer style brisket I can find when i make my venison burger
Announcement
Collapse
No announcement yet.
Brisket mixed in deer grind
Collapse
X
-
Originally posted by Skinny View PostI cube/chunk up my deer meat and my brisket. I mix the chunks together and then grind. It’s not all that hard to shove a piece or two of deer meat down the throat then a chunk or two of brisket. Repeat. If I think I need to mix more after the grind, I will divide the grind into smaller batches to make mixing easier and more efficient.
This is what I do also.
Sent from my iPhone using Tapatalk
Comment
-
Originally posted by Skinny View PostI cube/chunk up my deer meat and my brisket. I mix the chunks together and then grind. It’s not all that hard to shove a piece or two of deer meat down the throat then a chunk or two of brisket. Repeat. If I think I need to mix more after the grind, I will divide the grind into smaller batches to make mixing easier and more efficient.
Comment
-
Do y'all clen every little bit of silverskin and membrane from the deer of do you let some go in the grinder? I am wondering if I am too meticulous on my trimming. I have just never wanted to chance it. I know the processors don't trim as close as I do, but it has been a long time since I used one.
Comment
-
Originally posted by Burnadell View PostDo y'all clen every little bit of silverskin and membrane from the deer of do you let some go in the grinder? I am wondering if I am too meticulous on my trimming. I have just never wanted to chance it. I know the processors don't trim as close as I do, but it has been a long time since I used one.
Comment
-
Originally posted by Sleepy View PostSinew and silver skin are hardly if ever detected in grind. I’ll trim up the obvious and any big chunks that are easy to trim, but I don’t spend near as much time trimming for my grind as I do for select cuts.
Comment
-
Originally posted by Burnadell View PostThanks. It has just been too long since I trusted a processor, and I could not remember if it is an issue. I think I can ease up on the close trimming then and use a little more of the meat.
Comment
-
Originally posted by Burnadell View PostDo y'all clen every little bit of silverskin and membrane from the deer of do you let some go in the grinder? I am wondering if I am too meticulous on my trimming. I have just never wanted to chance it. I know the processors don't trim as close as I do, but it has been a long time since I used one.
Let me know if you need some more meat, I am managing a couple of ranches and always have WAY more than my fair share of table fair.
Comment
-
Originally posted by Sackett View PostI'd recommend simply using 10% beef tallow. A lot cheaper than brisket and it adds just the right amount of binder to use the burger for "burgers". If you want a beef burger, buy it from the store. Adding brisket takes everything away from venison.....Last edited by Pedernal; 11-18-2019, 03:21 AM.
Comment
Comment