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Old 12-26-2018, 04:01 PM   #1
Neuse
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Default Sausage Makers?

How well do you trim your deer meat?

I feel like I probably over trim mine, but I have a hard time not doing so.
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Old 12-26-2018, 04:12 PM   #2
LoneStarCarnivo
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I trim as much tallow off as possible on venison before making sausage.
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Old 12-26-2018, 04:15 PM   #3
TexasTealHunter
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Like you, I am sure I do not need to trim as much as I do but its become habit
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Old 12-26-2018, 04:21 PM   #4
duckboy007
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I've done it both ways, and with a good, sharp grind plate and knife, and a strong grinder, I prefer the mouthfeel and flavor of almost completely un-trimmed grind. Toss it all in. I will fry up a little piece of fat before hand to see how the flavor is, but more often than not, the fat goes in the mix too.

I will say that me and my family either don't notice or aren't bothered by the waxy texture that most people turns them off deer fat.

Most sausage I do 50/50 venison and pork, then add in fatback to get to 20-30% (depending on how fatty the ork shoulder was and what kind of sausage). I do plain ground meat at 80% venison, 20% USDA Prime brisket trimmings.
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Old 12-26-2018, 04:24 PM   #5
Flint knapper
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I remove "all" the deer fat, 98% of all the connective tissue before grinding my deer meat! It just makes for a cleaner product weather I just use as ground meat or making sausage!
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Old 12-26-2018, 04:26 PM   #6
diamond10x
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I just trim off the tallow as I don’t care for the waxy feel while eating, plus the more tallow the quicker it will spoil in the freezer. Like duckboy said above it doesn’t taste bad at all, it’s just the texture I don’t like. Other than the tallow, I don’t trim much as it all gets ground up.
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Old 12-26-2018, 04:59 PM   #7
BuckRage
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i've been wondering this myself BUT after all these years I just can't make myself not clean the meat very well before processing. I say I'm going to do it on the next batch to see if I can live with it but then my OCD kicks in and I feel like i'm going to ruin perfectly good meat. I just don't think I'd be very happy chewing on a piece of sinew/silver skin even though its ground smaller. So this is a great thread lol. Following.
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Old 12-26-2018, 05:13 PM   #8
Flint knapper
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The easiest way for me to work on a deer is to debone it and then put it on ice! From there I work on it one piece at a time starting with the backstraps and tenderloins. when I get to the front and back quarters, I just take my time and separate every muscle individually and remove any silverskin, connective tissue or sinew from the meat using my filet knife. The meat that has entirely to much cartilage, or connective tissue, I just cut up into small one inch squares and freeze in ziplocs to be given to the dog during the winter months.
The meat that is to be ground, I cut up into one inch cubes and put in 1/2 gallon ziploc and freeze till I get time to grind it!
This way, I work on a deer a little bit at a time over several days and end up with some really clean meat that is free of any connective tissue or unwanted material.
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Old 12-27-2018, 11:20 PM   #9
Smart
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For sausage, I remove all the heavy thick tallow deer fat. I do not remove all the small thin connective fat since I am running it through a grinder. Its just too much work. Never had a complaint
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Old 12-28-2018, 07:53 AM   #10
masonred
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Remove all fat and thicker silver skin. I believe a little silver skin gives the sausage a good flavor and texture, but to each his own.
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Old 12-28-2018, 08:20 AM   #11
castlegaphunter
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I remove as much tallow as possible no matter what. Not good on deer. Imo
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Old 12-28-2018, 08:24 AM   #12
panhandlehunter
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I get most of the most of the hard fat and that's it. Grind everything else up.
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Old 01-06-2019, 08:43 AM   #13
jds247
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I remove everything and I have just meat left.. it looks like a lot of waste but I can't bring myself to leave it. I don't like gamey tasting meat and the slime / silver skin seem to be what causes it.. I'd like to help out at a processing facility for a day just to see how they do it because most of the time their sausage turns out good.
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Old 01-06-2019, 09:10 AM   #14
meathunter
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I cut out as much as possible. I probably over do it. Guarantee I clean the meat better than any processor.
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Old 01-06-2019, 02:32 PM   #15
Matt_g
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what are you guys using for grinders? 3/4hp?
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Old 01-06-2019, 02:36 PM   #16
Gclyde28
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Over the past few years I have trimmed less and less and haven't noticed any difference in the flavor. I still remove large chunks of fat or tendon but I don't bother with trimming anything past that on meat that gets ground up anymore.
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Old 01-06-2019, 03:42 PM   #17
DEG
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Quote:
Originally Posted by Matt_g View Post
what are you guys using for grinders? 3/4hp?
I use a #12 Kitchener 3/4hp that I bought from Northern Tool and Equipment 8 years ago for $99.00. They used to have them on sale around Christmas every year for the same price. Now they have a different brand called Huntrite. Its still on sale for $79.00. Normally $119.00 which what the Kitcheners were.
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Old 01-06-2019, 03:46 PM   #18
DEG
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I trim all of my deer the way my dad taught me 50 years ago. 'If you don't want to eat it, cut it off'
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Old 01-06-2019, 07:08 PM   #19
Smart
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Quote:
Originally Posted by Matt_g View Post
what are you guys using for grinders? 3/4hp?


Cabelaís 1HP
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Old 01-07-2019, 12:55 PM   #20
Matt_g
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Quote:
Originally Posted by Smart View Post
Cabelaís 1HP


Does it keep up with everything you throw at it? Iím looking at either upgrading to a commercial unit or building my own grinder and using a stand alone stuffer.
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Old 01-07-2019, 08:48 PM   #21
NWernig
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To me it depends on the cut of meat... some areas I trim more than others
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Old 01-09-2019, 10:57 PM   #22
bowhntrmatt
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Quote:
Originally Posted by Matt_g View Post
what are you guys using for grinders? 3/4hp?
Weston #32 2hp.

I trim off all hard fat and the thicker silver skin and basically anything hard. I donít get too carried away with smaller connective tissue, but a bunch gets caught wrapped around the auger near the blade of the grinder. I pop the plate out every so often and clean it out.
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Old 01-10-2019, 03:56 AM   #23
ChristenHoer
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I remove the deer fat at first then we start making the sauce.
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Old 01-12-2019, 07:17 AM   #24
Neuse
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What Jeremy said,
How do the processors do it? For a comparison.
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Old 01-12-2019, 07:53 AM   #25
Bowhunter1994
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I remove everything , at the end of the day my goal is to see red! No white/ silver skin!!!
Made some summer sausage / burgers yesterday! MMMMM


Sent from my iPhone using Tapatalk
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Old 01-12-2019, 08:23 AM   #26
cva34
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Quote:
Originally Posted by bowhntrmatt View Post
Weston #32 2hp.

I trim off all hard fat and the thicker silver skin and basically anything hard. I donít get too carried away with smaller connective tissue, but a bunch gets caught wrapped around the auger near the blade of the grinder. I pop the plate out every so often and clean it out.
Same here Well drained /Ice cold and grind...I got a LEM 3/4 big bite been a great machine..not saying its the best but Its been great ...
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Old 01-12-2019, 09:11 AM   #27
ProHound
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On average for North Tx area how many pounds of grind meat do you guys get off a average size doe? that's excluding the backstraps and tenderloin.
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Old 01-16-2019, 03:22 PM   #28
LeanMachine
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Do a test batch of trimming it less and see if you can tell the difference. I'm bad about making a recipe change or whatever and doing a big batch of it and not liking it.

I trim off on the super heavy connective tissue. It is not chewy after grinding. I do grind mine twice. Once coarse. Once medium.
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Old 01-20-2019, 08:40 PM   #29
kmitchl
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Quote:
Originally Posted by jds247 View Post
I'd like to help out at a processing facility for a day just to see how they do it because most of the time their sausage turns out good.
One of the guys I hunted with worked at a processor during the season. He does 20+ deer per day. So I doubt he is as meticulous as most of us when we process our own.
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