Grinding and cutting up my deer
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Uploader Comments (green3301)
All Comments (14)
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great video and great idea
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if you want to make a pound of ground deer for hamburger what ratio would you use, deer-fat? also would you use pork or beef fat or does it mater?
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If you don't make burgers you can get away with it.......but for burgers, you gotta add some fat.
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That wheel and pulley is an accident waiting to happen.....might ought to think about a guard of some sort.
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The other good thing is then I could get awy with grinding it just once. I have been double grinding so that i get the fat well mixed.
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That is good news I think I miight be over cooking my deer.
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@gradeysux I'm no pro but unless you're cooking your deer burgers more than medium, the fat isn't really necessary. Deer meat tastes great rare or medium rare. No need for fat really.
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wow! u guys got the real deal there.. I have a kitchen aide.. its ok but it will never spit hamburg out that fast or that perfect.. then again it cost's 1/3 of what that thing did.
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also if I want to use the ground deer for chili does it need any added fat when i grind it?
dwnash3024 1 year ago
@dwnash3024 Usually I don't add anything to the venison when I'm grinding and packing it. If I'm going to make hamburgers I'll trypically just mix a pound of ground beef with a pound of venison and it works out pretty good. When I make sausage it's about the same - about a pound of fatty pork with a pound of venison.
green3301 1 year ago