Post by: lamrith on October 17, 2015, 07:39:19 PM
Post by: HHPro on October 17, 2015, 08:02:22 PM
Post by: Whitpirate on October 17, 2015, 08:25:43 PM
Post by: jrebel on October 17, 2015, 08:30:27 PM
Post by: Jarhead Chase on October 17, 2015, 10:39:25 PM
Post by: RadSav on October 18, 2015, 12:37:21 AM
The other great thing about freezing without fat is when next hunting season comes around I can fine grind with jerky seasonings and run it through the jerky shooter. When you age you learn to appreciate ground meat jerky treats ;) ;) Only problem is you then eat it twice as fast (meaning twice as much) and have to carry extra blue shop towels on your hunting trips :o :o :chuckle:
If you do use fat I suggest using beef fat unless you eat everything very fast. I feel pork fat burger starts to lose it's fresh taste after four months in the freezer. Back when I ground with fat I got mine from Freddie's meat department. If I tipped the butcher $10-15 he would cut out all the glands and tumors that you find so often in cheap burger. Your bound to get them if you buy full cuts of fat - Yucky! If you are grinding with a cheap grinder or a Kitchen Aide...buy the pre ground fat!!! It will seriously be worth the extra price...trust me!
Post by: Blacklab on October 18, 2015, 07:16:12 AM
If your grinding deer with it just buy pork shoulder and grind it all or use beef burger from Costco. I do a 20% mix wit groud beef and it turns out awesome.
I go to Winco and buy bacon ends and pieces. It has been top notch.
Pork shoulder is a common practice and :drool:. Bacon is also outstanding. It just doesn't mix well for certain foods. For hamburgers outstanding.
Post by: lamrith on October 18, 2015, 09:30:50 AM
Thanks for the headsup on long term storage Rad!
Post by: smalldog on October 18, 2015, 03:17:07 PM
Post by: The Weazle on October 18, 2015, 03:35:44 PM
For hamburgers, I use 3 lbs bacon ends and pieces for 10 pounds of venison and mix in a half bottle of Worcestershire sauce between the first and second grinds.
For sausages and mixes I use about 3 or 4 lbs of untrimmed costco boneless pork butt/shoulder to 10 or 11 lbs venison.
I only use the course grinding plate, and then mix in seasonings and stuff, then re-run through the course grinder plate again before packaging or stuffing.
I vacuum seal all of my meat and have never had anything go rancid or not taste fresh up to two years later, although most of it never lasts more than 6 months...
Post by: huntingbaldguy on October 19, 2015, 01:46:56 AM
Post by: huntnnw on October 19, 2015, 04:31:31 AM
Post by: Igottanewknee on October 19, 2015, 07:24:19 AM
Post by: NOCK NOCK on October 20, 2015, 08:42:32 PM
no thanks on adding pork fat to venison..I only add beef fat..I get it at albertsons ..they charge me $1.50 a lb
:yeah: But be-friend any grocery store butcher, you can get it for free. Most still do some hand trimming and the fat/suet goes in a barrel and then picked up by a rendering truck.
My butcher buddy saves me all the trimmings from prime ribs during the Christmas rush, Best fat ever. :drool:
Post by: Camo Queen on October 23, 2015, 11:02:07 AM
Post by: LndShrk on October 23, 2015, 11:05:43 AM
Where can i get some. Anybody know off hand? Heard some places it is free if ask for trimmings they will save for you, others charge?
H-Mart Usually has pork fat.
Post by: STIKNSTRINGBOW on October 23, 2015, 11:36:08 AM
Quote
My butcher buddy saves me all the trimmings from prime ribs during the Christmas rush, Best fat ever. :drool:X2!!
Post by: Rainier10 on October 23, 2015, 11:47:47 AM
Post by: villageidiot on October 29, 2015, 09:02:39 PM
Post by: Sitka_Blacktail on October 29, 2015, 09:30:39 PM