I ended up grinding most of mine also, but I trimmed off most of the fat and as much sinew and silver as I could. did not add any bacon . hope it's not too dry. should be very lean and heart healthy though. think I'll just use it in chilli, spag sauce and maybe pea soup, stuff thats moist. might be too lean for meatloaf and burgers, whadda ya think?
They're a little lean,it'll be fine for sauce and chilli. If you want to fry patties use a little olive oil.Most of the hogs I shoot are corn fed and have just enough fat to fry or cook good but are not greasy. Still heart healthy.
I ended up grinding most of mine also, but I trimmed off most of the fat and as much sinew and silver as I could. did not add any bacon . hope it's not too dry. should be very lean and heart healthy though. think I'll just use it in chilli, spag sauce and maybe pea soup, stuff thats moist. might be too lean for meatloaf and burgers, whadda ya think?
What I had was straight venison, not pork. I add just a bit of bacon to act as a binder so it wont fall apart on you if you make burgers. Some people add beef fat or steak trimmings from their local butcher which works well too.
I always add beef timmings to deer meat,makes good patties.In fact I'm making chilli with some right now.
