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Non-Cattle Specific Topics
Recipes & Cooking
Grinding Deer
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<blockquote data-quote="J&amp;amp;D Cattle" data-source="post: 1291768" data-attributes="member: 18854"><p>I always de-muscled the hams and took the majority of the silver skin off before grinding. I like Joe's idea though. With half a beef and half a hog a year I don't grind any more. Keep the loins and make sausage out of the rest of the deer has been my norm for several years.</p></blockquote><p></p>
[QUOTE="J&D Cattle, post: 1291768, member: 18854"] I always de-muscled the hams and took the majority of the silver skin off before grinding. I like Joe's idea though. With half a beef and half a hog a year I don't grind any more. Keep the loins and make sausage out of the rest of the deer has been my norm for several years. [/QUOTE]
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