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Non-Cattle Specific Topics
Recipes & Cooking
Grinding Deer
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<blockquote data-quote="M.Magis" data-source="post: 1291774" data-attributes="member: 14175"><p>Freezing will help a lot. I gave up years ago trying to get all of the silver skin etc. out of the meat. I ended up with as much scrap as meat. The other thing that will help enormously is buying a good grinder. Those small grinders just aren't tight enough between the blade and the plate. I had one years ago and finally got tired of having to go through a lot of extra steps just to make hamburger. With the one I have now, a very old and very heavy Enterprise, if I can cram it down the throat it'll grind it. The one exception is pork fat. Back fat is fine, but the slimy type fat needs to be frozen or it wraps around the blade.</p></blockquote><p></p>
[QUOTE="M.Magis, post: 1291774, member: 14175"] Freezing will help a lot. I gave up years ago trying to get all of the silver skin etc. out of the meat. I ended up with as much scrap as meat. The other thing that will help enormously is buying a good grinder. Those small grinders just aren’t tight enough between the blade and the plate. I had one years ago and finally got tired of having to go through a lot of extra steps just to make hamburger. With the one I have now, a very old and very heavy Enterprise, if I can cram it down the throat it’ll grind it. The one exception is pork fat. Back fat is fine, but the slimy type fat needs to be frozen or it wraps around the blade. [/QUOTE]
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