Need Some Recommendations

[buzzy]

Nothing wrong with that process. When we grind deer burger it through grinder into bag. After years of ziplock bags it’s a real time save plus there is no more freezer burn. Could never get all the air out of ziplocks

 

[archeryrob]

I use the 1# bags for venison also and you get a little browness on the very outside edges, but nothign bad after 9 months. I have seen videos that people say you can get 2# in them and I've tried and its BS. I store 1.6 - 1.7# in each bag and 3 bags equals 5# for a 10# batch of bologna or sausages as I cut it 50/50 with beef for bologna or pork for sausage.

On the OP, I have noticed you can do sausage at 15% and have done that. It seems ok and mildly drier, but I have noticed when you get to 25 - 30% fat you can taste the spices better and I have read that elsewhere by other makers also. So you probably need more fat to taste the spices you have better or add more spices to get the flavor you want and not just what your wife likes.

Like other said don't eat deer fat. Wild tastes go right to the fat and you should see whata mountain deer tastes like eating black oak acorns! I save some once in a while and use it for bullet lube once rendered. It doesn't go rancid like some other rendered fats.

 

[jimmyinsd]

Nothing wrong with that process. When we grind deer burger it through grinder into bag. After years of ziplock bags it’s a real time save plus there is no more freezer burn. Could never get all the air out of ziplocks

just a tip I heard on getting the air out of zip locks.... have a sink/tub of water near by and submerge the bag up to the seal in the water and the pressure will squeeze the air out.

 

[johnh12]

I put about 1.3 to 1.6 lbs in each bag. After twisting it closed there's still a little bit of air in it but I don't think any freezer burn will be too bad.
I may try putting the ground meat in vacuum seal bags next time but those are quite a bit more expensive than the LEM 1# game bags. You also have to freeze the meat before the vacuum and seal because any liquid will suck right out and prevent a good seal.

 

[chopsaw]

liquid will suck right out and prevent a good seal.

If I vac pack before freezing , I roll a paper towel and put it across the bag between the meat and the sealing edge . Stops alot of liquid .

 

[browneyesvictim]

Recently I use vac bags (from rolls) from Lisa. The grind should be VERY cold already and there should be very little liquid- if any. If there is, this is the sign for me to put the mix tub back in the freezer for a bit anyway. Even then I will fill the bags, then place them into another tote or tub that will go into the freezer for an hour our two before I vac-seal them closed. And depending on your vac sealer- if it can be manually pulsed and sealed- this is helpful to not draw in any liquid should there be some. I actually like to leave the burger "loose" and not squeezed by the vacuuming process anyway.