How to Grind Up Venison Properly (Wild Game Processing)

[@fishlovme]

I don't even mess with grinding into burger meat anymore. I put the trimmings into a sausage pile and send it in for sausage. But looking at that nice, clean meat the first time it went through makes me want to make some burger for meatloaf or chili this year!

[@LarrySmithOutdoors]

Smart move and wow those recipes sound delicious!

[@seanp1096]

Thanks for showing the difference with and without the silver skin. I’m trying to decide if I should remove the silver skin or not off this deer shoulder

[@alexcenzano6670]

That exactly where I’m at 😑

[@tinafriesen7115]

My meat grinder is a cabelas 1hp 22 head and can use the fine grinding plate

[@michaelquillen2679]

My elk grind is 99% lean...no silver skin and hardly any fat. But 99% lean grind makes for blah hamburgers. For grilling burgers, my grind mix is 2 parts elk, one part 70/30 ground beef, and one part ground Boston butt. For everything else ( tacos, casseroles, etc.), I do two parts ground elk to one part 80/20 ground beef. Mama and the kids like it, and that's OK by me.

[@4twpressurewashing593]

What size is your grinder? Ty

[@joelee662]

Get to the point tell tell us how to fix it don't be around the Bush it's a pain in the ass to listen to you like that

[@LarrySmithOutdoors]

Thanks for watching Joe!

[@Shrimp_Insurance]

@@LarrySmithOutdoors Thanks for the video! Don't listen to Joe here, he's just too lazy to fast-forward through the parts he thinks are unnecessary

[@onetakeRV]

I bet Joe has a happy wife 😀