silverskin in the burger meat?

[DoubleJ]

As I was processing yesterday, I realized 3/4 of my time was spent cutting silverskin off of golfball size chunks of burger meat making them even smaller.  Since the burger meat is mixed with 10% beef tallow, is having that silverskin on the meat ok?  Do any of you guys not worry about it and throw it in?  I probably lost 5lbs of meat that got chucked with the silverskin as I trimmed.

[robodad]

I leave the silverskin in there just cut off the really thick part, only problem with that stuff is it clogs up my grinder.

And another thought, I use the roll of fat that comes on a prime rib to add with the burger, seems a little better then the rump fat you normally get from a butcher, just buy a whole prime rib roast around $80 then cut the roll of fat of and save it till you grind your game meat, cut the roast into 20 steaks and vacuum seal for when you run out of wild steaks !!

[GoldTip]

I trim off the thickest of the silver skin, but no, I do not make sure it is silver skin free.  Takes too much time and you certainly lose meat along with it.  One thing to note about the silver skin is it will occasionally plug up a grinder, especially if your grinder is underpowered.

[WSU]

Same for me.  I cut off the big chunks and leave the rest.  Also, I don't mix my burger.  I use it for everything beside making hamburgers and don't need the added fat.

[DoubleJ]

kids love the deer burgers from the grill.  Mix 10% beef suet.  Just wanted to make sure the silverskin and sinew pieces didn't bitter the meat or anything.

[Tman]

I only cut the large thick chunks off, the rest goes in the grinder.  Yeah, it clogs the grinder, but it only takes a second to remove the plate and pull the silver skin off with a hand grinder.

[TheHunt]

I cut off the thicker silver skin and all fat so is just meat.  I also do not ever add any pork or anything else. 

[WSU]

kids love the deer burgers from the grill.  Mix 10% beef suet.  Just wanted to make sure the silverskin and sinew pieces didn't bitter the meat or anything.

You would have to add something to make burgers, that's for sure.  I'm blessed with having home-grown beef for making hamburgers.

[jason4429]

kids love the deer burgers from the grill.  Mix 10% beef suet.  Just wanted to make sure the silverskin and sinew pieces didn't bitter the meat or anything.

You would have to add something to make burgers, that's for sure.  I'm blessed with having home-grown beef for making hamburgers.

I don't add anything to my deer meat and I don't seem to have any problem making burgers

[kckrawler]

kids love the deer burgers from the grill.  Mix 10% beef suet.  Just wanted to make sure the silverskin and sinew pieces didn't bitter the meat or anything.

You would have to add something to make burgers, that's for sure.  I'm blessed with having home-grown beef for making hamburgers.

I don't add anything to my deer meat and I don't seem to have any problem making burgers

awfully lean meat without the added beef fat, no? Gotta add something to hold it together. 

[huntnnw]

I would love to see just venison made into patties without anything added and put on a grill..it crumbles and falls apart

[The Weazle]

Same for me.  I cut off the big chunks and leave the rest.  Also, I don't mix my burger.  I use it for everything beside making hamburgers and don't need the added fat.

I do the same thing.  I use the burger for everything except burgers.  When I do want burgers, I grind up a package of bacon ends and peices, thaw a package of deer burger, mix up the ground bacon ends and peices and venison, season it, run it all back through the grinder, and make patties and BBQ.  When I use the ground meat for summer sausage, breakfast sausage, or italian sausage, I will buy boneless pork shoulder, and use about 85-15 vension to pork ratio, and everything is great.  I like to use meat instead of fat to mix for the "fat".  Pork meat is plenty fatty.

[jason4429]

I make straight vension burgers all the time in the frying pan .The vension doesn't last long enough to worry about BBQ season at my house.

[belkaholic]

i trim off as much as i can. i use home grown thick cut bacon to add to my ground meat, sausage, peperoni etc. i like the way it taste more then beef fat.

[TheHunt]

I have never added anything to my meat and I eat burgers all the time.  My son and his buddies ate one and a half of those costco bun packages a week during football season and never had an issue. 

Never had a problem.

[danderson]

I like to add a little beef fat to my burger, it seems to grind better with a small amount, as others have said trim the largest pieces, you get good at it after a while and you dont loose that much, as for the shanks that hold the greatest ammount of silver, I wrap them separetly for the crock pot , it cooks up after 8 hours and believe it or not is one of my favorite meals with potatoes and onions, just add 2 cups of beef base and gravy mix.   

[sixty4nhalf]

kids love the deer burgers from the grill.  Mix 10% beef suet.  Just wanted to make sure the silverskin and sinew pieces didn't bitter the meat or anything.

It does take a bit more time, but I try to remove as much silver as I can, from the 8lb that I ground for a friend of mine today I removed any threw away a glob about the size of a tablespoon. When I mix I go to the local butcher and ask for fresh pork fat, and I add 6% to mine for burgers, it works out GREAT.

[sixty4nhalf]

As I was processing yesterday, I realized 3/4 of my time was spent cutting silverskin off of golfball size chunks of burger meat making them even smaller.  Since the burger meat is mixed with 10% beef tallow, is having that silverskin on the meat ok?  Do any of you guys not worry about it and throw it in?  I probably lost 5lbs of meat that got chucked with the silverskin as I trimmed.

When cutting the Silverskin off your meat use a fillet knife, it works wonders and you don't loose any meat.

[DOUBLELUNG]

To answer the question, I trim all the thick silverskin off, leave the thin.  It doesn't affect flavor at all.  You don't need to add fat to hold burgers together, if you do burgers 100% venison, flip them when the juice on top is clear and red across, only about 2 more minutes on the down side.  Added fat is for the eater's perception, not necessary to hold a burger together.
 
That said, grinding a pound of bacon to 3 lbs lean venison may be the best burger ever!

[jbeaumont21]

When making the patties I like to add a little italian bread crumbs and an egg to my burgers.  Makes them hold together real good and their nice and tender.

[high country]

I have had several meat grinders. in the past they last up to the point I grind a bear.....then they die. I too spent a lot of time clearing plates. I bought a 1hp from cabelas and I am here to tell you.....you can't feed it fast enough, and it does not.clog. I now let a lot more silver go compared to my cheap grinder days.

As for adding anything to my meat.....just Montreal seasoning and heat. Beef free since 93' is my motto.

[lokidog]

I would love to see just venison made into patties without anything added and put on a grill..it crumbles and falls apart

My burger does not have that problem.  We added 1 part ot 4 lean pork shoulder when I was a kid, but I go 100% venison now and do not have any problems with my burger staying together.  Maybe a finer grind and work it together more before making a patty?  You could also mix in some egg along with dry onion soup mix for some extra yummy flavor.

I also remove every bit of silverskin I can possibly remove.  Yes, it takes more time but it is worth it to me.  Now, if I had to butcher two or three at a time, by myself, there might be a different story to this.

[huntnnw]

i had been throwing in ribeye pieces in mine when my brother lived around here..made for tasty burgers!  I grind multiple hamburger concoctions... I do coarse grind meat nothing added, I do regular burger with the fine plate and some beef fat and then I do the burger with beef fat and smoked bacon and those are saved for the BBQ. I just made a pork/bear meat mild Italian sausage..it turned out great

[Thanny78]

I hate cutting that stuff off, I will run it all through a super coarse plate first and then run it through again either the same plate or a finer one depending upon personal consistency choice...

Thanny.

[steve04]

I had the same problem this year butchering my first deer. Next time I wont be so anal about getting every single piece of silver skin off. I wasn't sure either whether it would change the flavor/texture or not.

[high country]

I get freaked out by adding pork to my elk/venison, I like my meat so rare a good vet might still have a chance to save it. I cringe at the thought of raw pork.

[DoubleJ]

Well, I ran it through without cutting anything but the biggest pieces of silverskin and as much fat as I could off.  Mixed with 10% beef suet and fried up a few burgers for the kids.  They had no complaints and neither did I.  Tasted the same as any deer burgers I have ever made.  Thanks guys.  Now I won't be so anal about it in the future.

[Huntboy]

Like most trim off the thick stuff, grind the rest.