Grinding Venison
The all-purpose grind will be your go-to venison grind for most meals that you prepare. This is similar to the grind used for most store-bought hamburger.
Servings: 1
Calories: 1kcal
Equipment
Ingredients
- 8 pounds venison
- 2 pounds beef fat
Instructions
- One or more hours prior to grinding place venison and fat in the freezer to firm up. The amount of time will be dependent on how much meat you are grinding.
- You can also put the metal meat grinder attachments (grinding plate, blade, auger, etc...) in the freezer to help keep meat cold as it grinds.
- When the meat and fat are firm, but not frozen solid, remove from the freezer and assemble the meat grinder, using the coarse grinding plate (10mm) for the first run and the medium grinding plate (7mm or 3/16") for the second run.
- Alternating in equal intervals between meat and fat, grind everything through the meat grinder into a large bowl. Mix to evenly disperse the fat if needed, then switch to the medium grinding plate and run everything through again a second time. (you can use the medium grinding plate for both runs if desired)
- Portion 1-2 pounds of ground venison into storage bags and freeze.
Notes
This process can be scaled up or down depending on how much venison you have to grind. Just keep the 80/20 ratio of venison to fat.
Many economy grinders don't include a coarse grinding plate. If you do not own a coarse grinding plate you will still get excellent results using a medium grinding plate for both grinds. The coarse grinding plate handles whole pieces of fat a bit better, but either method will yeild excellent results.
Check out all of my Venison Recipes!
Nutrition
Calories: 1kcal