Looking for some opinions...
Teaching my oldest how to process his own deer and we will have about 6 lbs reserved for just grind.
His purpose is for burgers on the grill.
So for grilling should I add beef fat, pork fat, bacon or add nothing.
Ratio venison to trimming? Course grind or fine grind.
As most of mine ends up in sausage and if I grind for meat loaf or a fatty I do it on the fly
Teaching my oldest how to process his own deer and we will have about 6 lbs reserved for just grind.
His purpose is for burgers on the grill.
So for grilling should I add beef fat, pork fat, bacon or add nothing.
Ratio venison to trimming? Course grind or fine grind.
As most of mine ends up in sausage and if I grind for meat loaf or a fatty I do it on the fly
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