Grinding Vension?

[plinker22]

I have always just made steaks and roasts. I have lots of waste. I try to cut away all the silver and this all goes to the scrap bin, throw away.

What do you put in the grinder?

All your waste? Just good chunks of meat? Chunks of meat with silver on them? Does the grinder chunk up the silver or does it somehow collect it for you to then ditch? Help, I hate having all this waste.

 

[FULLDRAWXX75]

I usually wind up with about 7-10 lbs of "scrape" per deer that goes through the grinder.

I trim as much of the "silver" as possible, but run the smaller pieces straight through. The grinder does a really good job of chopping it up and some will catch in the blade and stay in the grinder.

I use most of my ground meat for jerky, soups, or sausage. I have never had a problem with chucks of grizzle if that is what you are worried about.

I classify grinder meat as anything I can't make into stew, the tougher parts if you know what I mean. Lower legs, neck scrape, brisket, rib meat, etc.

FDXX75

 

[plinker22]

Thanks Bro, that is exactly what I was needed to know.

 

[FULLDRAWXX75]

LOL, Slayer you is one sick ticket..............but I like it.


FDXX75

 

[mike243]

the silver skin will clog up most home type grinders,it needs to be trim as much as posible,mike243

 

[Pam]

We have a grinder and I love having ground venison in the freezer to use instead of ground beef. We have done sausage also. For us, this is "after" plenty of the steaks, roasts etc... are in the freezer :grin:

 

[TX300mag]

My No.32 that deerjackie now has with a 1/3hp motor would grind 'em snout first. No kidding.

I like making ground jerky, and if you don't cut all the silver off you kinda know it.

 

[JimFromTN]

Depends on your grinder. I used to have one of those $90 grinders that you had to remove everything except the meat otherwise you spend most of your time taking it apart and cleaning it. I bought a 1 hp grinder off of ebay and it can grind'em snout first also.

When I butcher a deer, first I remove the tenderloin and back strip. I then remove the shoulders and neck roast which I freeze whole for smoking. Then I seperate all of the muscles off the hams. Whatever is left over, I grind. I don't worry too much about cleaning the silver off of the meat before grinding. I just make sure there is no fat or bloody goo on the meat.

 

[plinker22]

Thanks to all. I got some great advice here, exactly what I needed.

 

[JA1234]

After steaks, roasts, stew meat, burger, anything that is nasty ie, bloody wound areas, and waste is labeled as dog scraps and is put in bags, frozen and in winter is boiled in water broth and mixed in my dogs food in cold weather...

I need to start doing that instead of just a quick browning and throwing to them

 

[plinker22]

After steaks, roasts, stew meat, burger, anything that is nasty ie, bloody wound areas, and waste is labeled as dog scraps and is put in bags, frozen and in winter is boiled in water broth and mixed in my dogs food in cold weather...

That is a great idea.

Right now, I just give it to my dog (and the neighbors) raw.

 

[JimFromTN]

After steaks, roasts, stew meat, burger, anything that is nasty ie, bloody wound areas, and waste is labeled as dog scraps and is put in bags, frozen and in winter is boiled in water broth and mixed in my dogs food in cold weather...

Thats the part I grind and give to my friends who are always trying to get burger from me.

 

[FULLDRAWXX75]

After steaks, roasts, stew meat, burger, anything that is nasty ie, bloody wound areas, and waste is labeled as dog scraps and is put in bags, frozen and in winter is boiled in water broth and mixed in my dogs food in cold weather...

Thats the part I grind and give to my friends who are always trying to get burger from me.

OMG, that is funny................I need to try that.

FDXX75

 

[Yank]

I throw all of the decent leftovers into my big food processor and let it rip. Usually all of the white will not chop up as does the meat and its easily picked out. I have also got beef fat in the past from the butcher and added it to the deer burger, makes for some tasty mid winter meatloaf. ;~)