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.