How to Grind Venison Burger, Ground Deer Meat.

[@majianlord]

Love the math at the end really helpfull.

[@duncanhenry]

Holy, thank you very much. Very kind of you Majianlord.

[@jamesmckeon8251]

Glad to see you back Duncan we missed you looking for you each morning great job

[@duncanhenry]

Thanks James, sorry I haven't been more frequent. I have made up a few sausages so there will be more coming every Sunday.

[@mikerickertsen9727]

So happy you have another video

[@duncanhenry]

Thanks Mike! Been a busy summer but there is a video every Sunday this September.

[@mikerickertsen9727]

@@duncanhenry looking forward to that

[@gihold]

Man im so glad i stumbled on your channel cant stop watching this great info

[@duncanhenry]

Thanks happy to hear it helps!

[@bernardgalinsky891]

So happy to see you again!

[@duncanhenry]

Thanks Bernard!

[@frankripley5188]

I'm trying 1 pound beef fat, 1 pound bacon mixed with 6 pounds venison. So far, we are liking that mix. Experimenting with spices for breakfast sausage. Venison is basically grain fed in SW Michigan

[@morganelwood9839]

Thank you for the video! It's my first time and I was clueless!! Also love the extra math lesson at the end. I was able to understand it so much better!!

[@scottyb6842]

Didnt know this was gonna turn into an amazing math lesson but I’m here for it!

[@gordonsanders1486]

Excellent video as usual!! Good and simple explanation on determining ratios. Keepthem coming!!

[@duncanhenry]

Thank you very much Gordon! You bet a Venison Sausage video every Sunday in Sept.

[@gordonsanders1486]

@@duncanhenry That sound great!! I have to use up the last of last years elk and make some sausage from your fantastic recipes.

[@leahtiferetrabinovitz6518]

nice! good to see you again. hope all is good and your busy!

[@duncanhenry]

Thanks Leah its been a busy summer you betcha. Hope you enjoy the video, there should be one every Sunday this September. Take care, hope you are busy too!

[@leahtiferetrabinovitz6518]

@@duncanhenry definitly did! sounds amazing, we sure kept busy here too, the way life is happily is that we get more busy over time, not less

[@mrsuperd1983]

Thanks for the explanation on ratio

[@jennygirl4925]

So happy you made this video before the guys go hunting this season. We were just talking about that this evening. Thank you again. 😊

[@duncanhenry]

Your welcome. I hope it helps this season and good luck to you guys!

[@elmiguel6725]

jenny, you look so good, let's have a glass of wine.

[@TheWhitetailrancher]

Cutter of the Klondike, would you please do a video of removing all of the silver skin needed when processing a deer? I just hate that part of the process and I figure that you are MUCH BETTER T IT THAN I AM and I would love to see both, your technique as well as exactly how much is absolutely necessary. Thank you ahead of time!

[@ppainterco]

A sharp filet knife goes a long ways a remove sleen. I got a Worksharp Ken Onion Edition sharpener with the paraded wider sanding belts. Some of the guys at my hunting camp bring generators so we are constantly sharpening knives as we go, which reduces workload and butchering time. With the sleen side of the meat laid flat on the cutting board, take the filet knife and separate the meat and sleen on one side. Then hold the sleen and continue to move the knife and remove the sleen.

[@michaelquillen2679]

Good video! I grind elk. In fact, I only save the backstraps, tenderloins, and a couple of roasts from the elk, and the rest is ground into breakfast sausage and burger. I used to grind beef and beef fat into my burger. A few years ago, I discover grinding pork into my burger and it is much better! As for my sausage, I've always used Boston Butt and elk at a 50/50 mix, however, I'm going to have to give your pork loin trim and pork belly trim a try. Thanks for the video!

[@robmerrell1745]

I really don't understand why your channel isn't bigger. You are so informative and helpful. That ratio formula is great. I've got it on a sticky note now so I don't forget it. Thank you so much.

[@kmisercola7180]

I do it differently but this way is simpler, great video as always

[@chk3700]

I don't understand what you DONT UNDERSTAND....DUDE IS STALL .

[@johnroy4508]

Thank you Duncan for the excellent video. You took the guess work out the meat ratios for me!

[@Biz0561]

Excellent videos! I learned alot.

[@philiplabrie3822]

Hay Duncan did I see correctly that you are a lefty? So am I and it makes it hard for my boss to show me stuff in the butcher's shop as I have to do everything backwards

[@xanthochromique]

Awesome video! What ratio would you recommend for Goose? It's pretty lean also. A few sources suggest 50:50 with pork.

[@duncanhenry]

Thank you very much. Yes 50 50 or 60 pork 40 goose. Also I suggest using a binder at 10g/kg Soy, Whey, deheated mustard, dry milk powder.

[@ForgetU]

I need to make some venison burgers/sausage.

[@justinyoung3397]

What brand is your bench top meat grinder ? Great videos!

[@frankbarcio195]

Do you prefer pork with venison for burger or beef fat with venison? I’ve always used beef fat for burger and pork fat for sausage

[@duncanhenry]

I like pork with both.

[@me446]

Great video as always. For beef burger do you use double grind or single grind? What size grinder plate or plates? Thank you!

[@duncanhenry]

Thanks! I always double grind the burger. 1st grind is whatever your grinder can handle and the 2nd grind is 3-4mm or 1/8inch. Enjoy!

[@michaelduncan2759]

The math is off, 82# of venison at 30% fat is 24.6# of shoulder.

[@johnmiller-kr4jy]

Great video Duncan should help new sausage makers lots with making a better product for themselves. I know mistakes can be discouraging.. Keep up the great videos and be safe. Have a great day

[@duncanhenry]

Thanks John, that's why I make them. It was difficult when I started, hope to make it easier for people.

[@patfilipczak6888]

Where you been more vids i make alot of ur recipes all ready good

[@duncanhenry]

Haha Thanks Pat, been busy throughout the summer. There Should be a video every Sunday this September though! All Venison.

[@patfilipczak6888]

Awesome

[@opanick74]

70/30 %% is about same as 2/3 and 1/3. Just take pork half of venison weight.

[@Friendly_Gamer_Mom]

I will use the dirty version of math, take the venison weight, half it and add the half weight in pork.

[@amirehsani6710]

👍🏻🙏🏻

[@joealta3450]

All I could think about watching this was a big, fat burger on a crusty bun made with that meat.... Duncan... I'm hungry and it's all your fault! :) I'm also loving your big grinder.... I'm something of a fan of food equipment.... Is that a Hobart? Biro? Berkel? Pro-Cut? It cranked the meat out so quickly..... Very nice piece of machinery.... 👍

[@duncanhenry]

Haha It would have made a good burger! That is for sure. Hope you managed to find something good to eat! Ya its my favorite thing in the shop I think. It is actually a Hollymatic 175.

[@joealta3450]

Is it bad that I toss back and belly fat into my venison ground when I get my hands on it? LoL! I'm only partially joking. Hog often gets a bad rap and some don't eat it at all but the fact is that it's saved entire societies..... I don't like factory farming but my homesteading family history is that of the family hog keeping the family alive for the season... No cattle could do that where we're from Oh... Duncan.... I ended up eating homemade Soppressata with some crusty bread and old sheep cheese :)

[@osilekpl79]

i tried that math it dont work. if you do in grams 1 Kg. 1,000g x .30 is 3,000. if you do your math it comes back with 4285

[@carfvallrightsreservedwith6649]

1,000 X. .30 equals 300, not 3,000.

[@1976hotspur]

1000 x .30 is not 3000, it's 300

[@FLYFISHTIE]

not much silver skin then shows meat with just about every chunk having silver skin on it. Do as I say not as I do i guess.

[@countryflyer4536]

Really??? kgs and odd numbers !!! how much for say 20lbs....much simpler!!!!!!!!!!!!not 22lbs and not looking at the numbers writen down for you!!!!?>?>?>>>

[@grantjamrock3812]

He lives in Canada where they use the metric system calm down 🤠 he doesn't have to make videos for us!