Meat grinder question

[brianboh]

A couple of pointers. First I have butchered for about 20 years. When grinding burger use beef fat. You should be able to get at any grocery store for free. Your ration seems to be good and is more or less a personal preference. You can tell when you are cooking it if it is to dry for your likening. If doing hamburger patties the bacon does well for s bacon burger.

For sausage use pork fat. In my opinion and experience nothing is better. By far the best seasoning and number one selling seasoning is Leggs breakfast sausage seasoning. If you want brats or something else Leggs makes it all. Still use pork fat

For salami use half meet half lean port meat. Shoulders of butts.

For grinding use your coarse plate first then fine plate. If a good grinder use fine both times

 

[Gr8bawana]

I finally made another batch of ground elk and it turned out great. I bought a grinder plate with 1/4 holes. Ran the meat and pork fat through the 5/16 plate twice mixed everything very well. Then ran it through the 1/4 inch plate twice. I put everything in the freezer for about 10-15 minutes between grindings so everything stays ice cold for the grinding proccess. It's better than any store bought burger you could ever get. It really pays off to be meticulous in trimming of all the silver skin and any of the membranes separating the muscle groups, no little chewy bits that you sometimes get in burger.
Good luck to everyone on your upcoming hunts so you'll have lots of great eating game.

 

[WY ME]

I've always used a 10% blend of beef fat for burger. I accidentally added more fat a couple years ago and it grossed me out. I don't like greasy burger meat. I've never made very good sausage and I blame that on the fact that I use beef fat instead of pork fat since pork fat is nearly impossible to find where I live (western WY).

 

[Sawfish]

I've always used a 10% blend of beef fat for burger. I accidentally added more fat a couple years ago and it grossed me out. I don't like greasy burger meat. I've never made very good sausage and I blame that on the fact that I use beef fat instead of pork fat since pork fat is nearly impossible to find where I live (western WY).

Use ham trimmings or bacon to give it a little fat.