Post by: JoeFishin on November 11, 2012, 07:12:56 PM
Post by: billythekidrock on November 11, 2012, 07:15:23 PM
Then we hand mix the two and then fine grind for packaging.
Post by: hambone on November 11, 2012, 07:16:12 PM
Post by: kentrek on November 11, 2012, 07:17:33 PM
Post by: lokidog on November 11, 2012, 08:06:13 PM
Post by: splitshot on November 11, 2012, 08:12:37 PM
Post by: Axle on November 11, 2012, 08:32:36 PM
If you don't add fat, just grind it once with the 1/8" plate. That is all it needs.
If you do grind it twice, cut the chunks up and freeze them till they are about 50 to 75% frozen. It will go much faster and the grinder will not clog if you do this. Warm meat does not grind well.
When you grind it twice, use the 1/8" plate first. Then install the 1/4" plate for the second grind. You will find this method works very well!
The first grind is the easiest if it is partially frozen. Then the second grind will go much faster with the 1/4" plate.
It sounds backwards but try it and you will see how nice it works. :tup:
Post by: lokidog on November 11, 2012, 10:07:08 PM
If you add fat, grind it twice. The second grind is to help the fat mix in better.
If you don't add fat, just grind it once with the 1/8" plate. That is all it needs.
If you do grind it twice, cut the chunks up and freeze them till they are about 50 to 75% frozen. It will go much faster and the grinder will not clog if you do this. Warm meat does not grind well.
When you grind it twice, use the 1/8" plate first. Then install the 1/4" plate for the second grind. You will find this method works very well!
The first grind is the easiest if it is partially frozen. Then the second grind will go much faster with the 1/4" plate.
It sounds backwards but try it and you will see how nice it works. :tup:
Of course it will go through faster, it is already ground to 1/8.... :rolleyes: :chuckle:
Post by: kisfish on November 11, 2012, 10:32:49 PM
We course grind the game meat once and fat/pork once, seperate.:yeah: we use pork shoulder @ 15%.
Then we hand mix the two and then fine grind for packaging.
Post by: Kioti on November 12, 2012, 05:37:42 AM
Post by: Elkrunner on November 16, 2012, 11:53:14 AM
I do 10 percent pork shoulder and 2 percent bacon endsWe course grind the game meat once and fat/pork once, seperate.:yeah: we use pork shoulder @ 15%.
Then we hand mix the two and then fine grind for packaging.
Post by: nwwanderer on November 19, 2012, 10:30:50 AM
Post by: et1702 on November 19, 2012, 10:39:42 AM
For burger, grind twice. Grind elk into plastic tub. Buy some cheap burger in 5lb or 10lb chubs, which are usually about 25% to 30% fat. Mix ground elk and burger by hand and then regrind for better mix and then just package. Usually grind about 40lbs of elk and then add about 10lbs of fatty burger.
If you are doing sausage or brauts, use pork shoulder or pork butts. Grind breakfast sausage twice, brauts once. Have fun!
ET
Post by: deadwoodbuck on November 19, 2012, 10:47:10 AM
Quote
We course grind the game meat once and fat/pork once, seperate.:yeah:
Then we hand mix the two and then fine grind for packaging.
Quote
Grind it twice and use kidney fat.kidney fat...the only way to go
Post by: kenzmad on November 19, 2012, 09:38:52 PM
Grind it twice and use kidney fat.
is this something you can request from a butcher? we just order pork fat, dont know where it comes from on the pig.
Post by: deadwoodbuck on November 20, 2012, 07:44:38 AM
Post by: wafisherman on November 20, 2012, 09:35:10 AM
a good butcher will know what you are talking about. it is the fat around the kidney area and usually from beef so the elk stays pure. :twocents:
What does it mean to "stay pure"? Keeping the natural flavor and other properties as much as possible?
I was in a bind with my deer this year and ended up just using bacon. Worked great. Cubed up the meat, removed as much white tendon as I could, sliced up 1/2 frozed bacon in small bits, hand mixed in white tub, added flavors\seasoning, chilled in freezer until 1/2 frozen, grinded 2 times. Made awesome burgers and sausage.
For sausage, I just used some pre-mixed flavoring from Cabelas that I didn't end up caring much for. Will try something else next time. For burgers, I just mixed in some worchestire sauce, garlic salt, and black pepper.
Got a meat grider attachment for my wifes heavy duty kitchenaid mixer and spent a few hours griding away (not 2 hours straight grinding - other stuff mixed in...).
Turned out awesome.
Don't have a vacuum sealer yet. So just put the burger and sausage in freezer zip lock bags. Other meat was wrapped in butcher paper. Won't last long in my family of 10, so not worried about freezer burn or anything like that.
Post by: NRA4LIFE on November 20, 2012, 09:38:58 AM
Post by: hornhunter1987 on November 20, 2012, 05:07:17 PM
Post by: RadSav on November 20, 2012, 05:38:33 PM
We course grind the game meat once and fat/pork once, seperate.
Then we hand mix the two and then fine grind for packaging.
That's been my favorite way to do it!
I prefer beef kidney fat or bear kidney fat if you can find it. We have three freezers full of game meat each year. So often some packages can get lost in there or sit for a while. For that reason I try to stay away from pork. It just doesn't freeze as nicely as bear or beef. If we have a banner year our last animals will be course ground and wrapped with no fat at all. I can then fine grind a few strips of bacon per pound in later.
Post by: Bowgina on December 10, 2012, 12:18:32 PM
Post by: lokidog on December 10, 2012, 01:03:50 PM
Post by: wrongway on December 10, 2012, 03:26:49 PM