Hunting Washington Forum
Big Game Hunting => Deer Hunting => Topic started by: DoubleJ on November 04, 2010, 01:33:10 PM
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When you slice out the meat between the ribs, there is a fair amount of fat there and the fat/meat ratio seems greater there than any other part of the deer. This is burger meat. Do you grind all of that fat along with the meat from the ribs or do you take the time to trim the meat out of each piece? Also, the hocks are full of silverskin. Is that grindable too or do you need to clean all of the meat out of those small silverskin bags?
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I try to get as little fat in the grinder as possible. Depending on the size of the deer I won't even bother with the rib meat on the small ones as it is more time consuming to get it off there so the dogs get to have at it before I dump it, they love it and helps me feel like I am not wasting it. I whittle as much as I can off the lower legs though but leave out all the silver skin
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I remove as much as the fat as possible. Also remove as much silverskin as you can. If you don't it starts to clog up the grinder (at least it does on mine). I've been told by reducing the deer fat and silverskin it helps with the "gamey" taste. Don't have any imperical evidence to support this though the wife had never had venison before and she uses it like beef (lasagna, burgers, etc).
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i try to get out as much of the silver skin as possible as well as fat.
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taking as much fat off as possible will definetly help reduce the gamey taste... thats what ive noticed at least. I sausage most of my deer though and mix in a bunch of cheap fatty bacon and its awsome :drool:
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OK. I do that too. I just wanted to make sure I wasn't creating more work for myself. Obviously I take what I can and cut roasts or steaks, take the rest of the clean meat and grind it into burger, and then I take the fat and silverskin and scraps not worth the time and effort and grind them seperate with the coarse grinder and freeze it for dog food. I then cut all of the bones apart, and freeze them for dog snacks. The only thing that doesn't get used in my house is the head and hooves.
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OK. I do that too. I just wanted to make sure I wasn't creating more work for myself. Obviously I take what I can and cut roasts or steaks, take the rest of the clean meat and grind it into burger, and then I take the fat and silverskin and scraps not worth the time and effort and grind them seperate with the coarse grinder and freeze it for dog food. I then cut all of the bones apart, and freeze them for dog snacks. The only thing that doesn't get used in my house is the head and hooves.
Hooves make a great hat rack if you form them right away before they riggy in the wrong shape. :chuckle:
