grind venison once or twice

Ideally, the meat should be kept at temperatures below 40 degrees. To get started, click the link below to visit mymagnow.com and learn how to access your digital magazine. Most purists will tell you that you do not need to add fat to your venison when grinding. If you do not like the taste of deer meat, you can opt for pork belly fat. Dr. James Kroll and Pat Hogan discuss ways to help control predators on deer hunting property. First, you need to prepare the meat for grinding. Low carb and keto-friendly, this recipe for venison jalapeño poppers wrapped in bacon is a... Thanksgiving means mashed potatoes, stuffing, rolls ... and venison! And the best way to avoid it is by keeping everything cold. Of course, you can also pick a day to grind and package all your extra meat from a season and knock it out all at once. Grinding venison (elk and deer meat) should be done close to the time the elk or venison burger is needed for the freshest flavor and highest quality meal results.If you have all of your ground venison packaged for you at the time your wild game is processed, you will sacrifice some quality, freshness and shelf life. Tried it the following year with grinding the venison and fat just once … The chuck cut is perhaps the best for hamburgers. Also, venison fat is the kind that unpleasantly coats your palate with a waxy texture. Keeping your venison inside a freezer before grinding is important. Another tip, mix up 5lb batches at a time and it gets mixed better than trying to do large batches. This segment features Gordon Whittington's very first on camera hunt for North American Whitetail. However, to get a better quality grind, consider the following factors. Can you freeze venison twice? Then cover the bowl and let it refrigerate for 12 hours or overnight. Don't learn the hard way. The grinder that you are using most likely has two grinding plates. To make Ground Venison: Feed venison pieces into meat grinder. Would You Relocate Just to Hunt Big Deer? So I tried grinding venison one more time. Measure out all spices into a jar or other lidded container. Also, starting with semi-frozen meat is preferable from a food safety standpoint. Obviously, you have to get your meat first. When grinding your own meat, you get to control what goes into it. Haynes Shelton and Dr. James Kroll discuss how proper doe harvest is critical to herd balance and health. Grind it half-frozen! If you do not have a grinder, you can also use a food processor to grind meat. I’ve also found that too much silver skin can prevent your ground venison from binding together for recipes such as burgers and meatballs. Ideally, the meat should be kept at temperatures below 40 degrees. One of the most common complaints about wild game meat is the gamey flavor that it comes with. Don’t worry about removing every bit possible – just focus on large, thick areas. Grinding twice makes it mushy. And should I grind it twice? Dragging out the meat grinder before every meal is a chore. I tested meat ground to two distinct levels with three different types of burgers to find out. My KitchenAid Meat Grinder Atachment comes with two different grinding plates: one about 3/8ths of an inch, and the other 1/4-inch. For whitetail deer hunters, grinding venison is one of the best and easiest ways to utilize this wild game meat. Haynes Shelton debunks the common belief that you must have big, fancy equipment to plant food plots. The process will undoubtedly be long and somewhat tedious, but it can be done. Thanks for the advice guys. Some folks grind once, others twice. You don’t have to worry about overcooking ground meat, and you don’t have to wait hours for a slow cooker to do its magic. I hate chewy, knotty food, and so do my guests and family. The Weston meat grinder is a fantastic piece of meat processing equipment that copes well with the most fibrous cuts of deer, venison, moose, and elk. Once you grind your venison ( we use an electric grinder, nothing fancy or expensive but it does the trick) you just hand mix it in a big pot and once it seems to be mixed nicely then package it up. When I make venison burgers, that meat is usually ground right before I cook it. There is a course plate that is about one-quarter of an inch. Grinding Venison: How to Grind Your Own Elk and Deer Burger. Should you add fat when grinding meat? Next, remove as much silver skin as possible from the meat. These range from manual hand operated models to more modern electric models. Place the meat inside a freezer 30 to 45 minutes before grinding. This is the region where you get the sirloin. The top sirloin, in particular, is ideal for grinding. Venison steak and mushrooms are an ultimate pairing of flavor. This added fat can be bacon, pork shoulder, pork belly, beef tallow, etc. Ironically, because fat needs to be trimmed away for the best flavor, venison often becomes too lean for hamburger purposes. The process of grinding deer or elk meat is straightforward and uncomplicated. If you like your venison ground, for burgers, sausages, or anything else, then a meat grinder is a great investment that will save you money. You can run the meat through the fine grinding plate as well. The second place the meat on a parchment-lined baking sheet and place in a freezer for about 30 minutes. If you have been doing that, you may want to try grinding it only once. Good location is just part of the equation. Try not to handle the meat more than you have to, to keep it cold and firm. The one time grind with a coarse grinding plate is great for chilies. I rarely use the fine die, unless if I plan on making ravioli filling or something that requires a smoother texture. More importantly, these silver skin can clog up some grinders, especially smaller ones. Deer and elk meat feature a tough skin covering that is silver in color. For one, you can prepare them for a slow roast. Not everyone is a fan of this flavor. To cook Burgers: Shape ground venison into patties. Also, this fat has a waxy texture that coats your palate. It is also important to remove fat. For treatments such as steaks and roasts, does and young bucks are often preferable. Many like to add beef, pork fat or even ground beef or pork to add fat and flavor. Keeping everything cold will ensure the grinder grinds your meat cleanly without smearing. Silver skin is tasteless and does nothing to enhance ground meat. It's most common to process meat through the grinder twice (especially for beef) to give it a more appealing, "silkier" look and texture. In this article, we will discuss step by step followed on how to grind venison to … ... For Mortadella, Bologna, and frankfurters I use a 3mm Plate grind twice then emulsify with crushed ice before stuffing. This site uses Akismet to reduce spam. This is a step that you can skip depending on what you are preparing. Venison, whether destined for steaks or hamburger, should be trimmed free of anything that’s not rich, red meat. After grinding the meat, place it in a bowl and then fill it with either milk or buttermilk. I found that it was actually easier to grind the meat first, and then pick out the white strands, but every once in a while there is some that is too tough and it has to be cut off before you can grind it. These bags are not airtight, and your ground meat will not last as long in the freezer. For example, a fillet knife designed for processing fish would be much too flexible for getting around a deer’s thick bones and joints. I use a coarse grind for most sausages. Which should I use to grind beef hamburger? Another important question is the type of fat to use. I use a ratio of 10/90 or 10% beef fat to 90% venison. But for the trophy hunter, grinding older, tougher whitetail bucks is probably the best way to eat it.

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