When I have ground deer meat in the past, I have had issues with too much blood and moisture in the meat. Watching a show where they were grinding some recently, I noticed it looked much dryer and cleaner. Do you dry age the meat before grinding or just leave it hanging for a while? I don't soak the meat or even wash it first, but it still seems to come through the grinder with lots of blood. I usually process on the same day it is killed due to not having storage for either the whole or quartered deer. Thanks for any input and advice.
Grinding question
- Thread starter John3
- Start date
No trouble when cooking as I get rid of most of it before freezing. Either by straining in a colander or just holding my hand on the meat and pouring it off. Not a big deal just wondering if I had been skipping a step that others are doing.
DaveB
Well-Known Member
Nope, not skipping a step I know of. I cut bits and pieces and strips and so on and dump them in a large plastic bowl and yes, plenty of blood accumulates. I drain it off as often as necessary. When I grind coarse I find some small amount of blood. I just drain it off. when I am done grinding I will season, cover, into fridg overnight. Next morning I will fine grind, make into patties and as close to one pound packages as possible as my scale is broke. As I get a quantity packaged in saran wrap and then into zip locks bags, I place into freezer and never stack. They have to be froze to stack. I end up with a lot of patties and packages all over the freezer and the refrigerator freezer but soon as they freeze all ground meat goes into location x in the freezer.
I have a large colander. I will use that instead of the plastic bowl, makes good sense.
I have a large colander. I will use that instead of the plastic bowl, makes good sense.
