Posted: 12/3/2011 9:51:05 PM EDT
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Got my first deer today. Its hanging in my garage(23 degrees) gutted, skinned, and ready to be processed. I figured I'd just go for the tenderloins, hams, back straps and the shoulders individually then grind what ever is left.
My dad gave me my grandparents old crank grinder that clamps onto a table. Any tips for grinding? What are you guys mixing with it(pork,beef sausage, etc.)? What ratio? Should I mix and then freeze or just grind and then mix once it thaws? Should I grind it twice? 
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I have a process plant do mine now.I dont have the ground meat mixed with any fat or pork.I get my hogs ground for sausage for breakfast,Italian and Cajun if they are too big for BBQ.I used a hand grinder too but it kicked my ass!Congrats on your first deer!Dont forget to save meat for jerky!My 2 boys could probably eat a deer a month if it was in jerky or the deer sticks(2ft deermeat slim jim) Make sure you cut the sinew out it will be much better to grind or for your cuts.
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| I have a friend who's wife cans all his deer. He says she cans it at about 10 psi in pressure cooker for 70 minutes I believe. The hamburger grind stuff just goes into the chilli/stew when they need it. One thing he recommends is cutting into small sections and putting it in frig to keep it real cold as this makes the meat stiff and it's easier to process through the grinder that way. |
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I use an electric grinder. Used to use a hand grinder when I was a kid and those things will kick your ass by the time you are finished with a deer.
I use the fine plates, grind it once, don't mix in any beef, pork, or fat. I end up with very lean ground meat for chili and spaghetti sauce. |
| Congratulations on the deer! We cut all our own game animals, when it comes to grinding though, our local butchers charge $10 to grind as long as the meat is clean without sinew. We get the grind mixed with 5% pork suet. I had a #32 hand grinder and used it once, got rid of it at a yard sale, wasn't worth the effort, everything had to be run through twice or more. |
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We age for 5 days, then for ground meat, we mix one pound of pork to ten pounds of venison. For snack sticks and summer sausage we do one pound of beef fat to five pounds of venison.
http://i42.tinypic.com/2a5d89g.jpg
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| Ok to mix your meat use the plate with the largest holes first, I mix a lot of fat in with my meat deer. I go for an 80/20 mix just like a good ground beef mix would be. 10 lbs of ground meat would be 8lbs of deer 2 lbs of beef fat. you can get beef fat from your local meat market generally for free or very low cost. As you are doing this with a hand grinder cut all the meat and fat (beef fat only discard any deer fat) into chunks about 1.5 cubes, run some meat and them some fat through the grinder, keep on doing this until you are out. Now with your hands mix the two together in a bowl failry well, then run the mix back through the grinder with the large holes in the plate. Now put the fine plate on the grinder and run it through a final pass. I package the meat into 2 lb packages and seal it with a vacuum sealer. For sausage I use pork fat. |