I wont grind a ham venison or hog. I steak the venison and cure the hogs. When i clean a deer or hog i could just about glue the skeleton back together. I have had biologist make the comment that the buzzard will starve if he cleans the deer.
To give a reverence a good head shoot deer will yield about 45 percent of it gross weight in clean deboned meat.
so between the neck the shank the scraps from steaking i get plenty of grind.
I rather have venison steak fajitas than burgers or tacos.
I wont grind a ham venison or hog. I steak the venison and cure the hogs. When i clean a deer or hog i could just about glue the skeleton back together. I have had biologist make the comment that the buzzard will starve if he cleans the deer.
To give a reverence a good head shoot deer will yield about 45 percent of it gross weight in clean deboned meat.
so between the neck the shank the scraps from steaking i get plenty of grind.
I rather have venison steak fajitas than burgers or tacos.
i didnt know i was gonna get a grinder so im just gettin r done..
This is the seasoning packs I was tellin u about.
The store in Steinhatchee has it. Can't find it down here
Well got 32 lbs of Sausage ground up. I packed the backstraps and made a package of pork chops!
Got the meat grinder from Kitchen Collection.
Got the seasoning that allen posted earlier at the local store in town. (My girl also had a package in the house)
Got the casings in the butcher shop in the back of the local store in town.
First i deboned the meat.
Then i put the meat in one bin, and the fat in another bin.
Then mixed the fat and meat and then ground it up.
After it was all ground up i mixed the seasoning (half hott and half mild) then i ran it through the grinder again with no attachments on just the casing sleeve.
Then i got it all vacuum sealed (well tried both of the vacuum sealers i had barley worked, Excuse to buy another one tomorrow!!)
Oh well took about 3 hours to do it and another 2 to clean up and bleach the whole kitchen and everything around..
