silverskin in the burger meat?

[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.