.... ice chest full of deer hind qurters;..... Grinding questions

[SKR8PN]

let's just it's a good thing you didn't watch me hack up the deer.

It's wasn't pretty. I don't even know what a tender loin is.

oh well, hopefully I'll get lots of practice.

Think of it this way........ The spinal bone of a deer is shaped like a "+" The center of the + is where the actual spinal column is located. The "backstraps" come from the upper part of the + on either side and cut from the outside after the deer has been skinned. The "tenderloins" come from the lower half of the +, on either side, and are cut out from inside the body cavity.

 

[okiegirl1]

Ahhhh!
now that makes sense.

I wish more people would explain things so simply.

thank you!

 

[SKR8PN]

Your very welcome.
If you happen to run across any more of those cuts of meat, I'd be more than willing to help out when it's time to eat.

 

[okiegirl1]

you and your fam are always welcome.
but don't think you'll get out scot free.
you've got a bunch of 'learnin' that I need to pick your brain.

 

[okiegirl1]

so I ground up the suet and ground up some deer.

Friends told me to mix 50/50, but when I made a patty and fried it, it was swimming in grease.

what ratio do ya'll use?

 

[noobiechickenlady]

1/4 lb fat to 3/4 lb meat or 3:1
That's only for sausage IMO. For burgers I just grease the pan when I go to fry it. Or wrap the patties in bacon

 

[okiegirl1]

oh, they told me you had to add fat 'cause deer is too lean and if you cook it without fat it will crumble.

I ground 2# meat and 2# fat. I'll add 2# more of meat and see how that turns out.

THANK YOU!

 

[noobiechickenlady]

Well, then again, I put eggs in my deer burger patties (Like meatloaf?). That may be why it holds together for me.

 

[okiegirl1]

yummy!

ok, I added more meat, but I think I'll grind some that is just 100% meat and see if we like that too.

I LOVE FREE MEAT!!!

 

[SKR8PN]

I usually just add pork sausage to the venison we grind. 3 or 4 lbs of venison to 1 lb of pork. You can also use hamburger. We also always fry some up while we are grinding to make sure of the flavor.


Ain't cookin' fun!