Vinison blend ratio / help processing

[cjmac]

I coarse grind twice, I usually only make kielbasa and sausage, for burger I would coarse grind once then fine grind once.

We only make summer sausage, snack sticks and burgers so I can see where a fine grind would be best . Anything else would be for chili or something. I may just do a coarse grind on all of it , freeze it 1lb at bags, then can fine grind it in needed ?

 

[archeryrob]

I process and make all my own stuff. I use pork fat instead of beef fat. Easier to get, more available and cheaper. People buy beef fat for tallow for fryers and raises its price. I used to get it for $.50 a pound and now went up to $.75 a pound.

I got some recipes you can use/ review for changes. The spicy snack sticks came from @R Blum recipe and the hot one is his and spicy I reduced so the girls can eat it.

Search Results for “venison” – Page 2 – Confessions of a fisherman, hunter and tinkerer

Fishing, Hunting and Do It Yourself stuff

archeryrob.wordpress.com

More here https://archeryrob1.wordpress.com/?s=venison

Homemade deer cooler comes in handy. Keeps then from rotting in the fall and from freezing in the winter. https://archeryrob.wordpress.com/2017/11/07/deer-cooler-with-a-diy-coolbot-clone/

 

[cjmac]

I process and make all my own stuff. I use pork fat instead of beef fat. Easier to get, more available and cheaper. People buy beef fat for tallow for fryers and raises its price. I used to get it for $.50 a pound and now went up to $.75 a pound.

I got some recipes you can use/ review for changes. The spicy snack sticks came from @R Blum recipe and the hot one is his and spicy I reduced so the girls can eat it.

Search Results for “venison” – Page 2 – Confessions of a fisherman, hunter and tinkerer

Fishing, Hunting and Do It Yourself stuff

archeryrob.wordpress.com

More here https://archeryrob1.wordpress.com/?s=venison

Homemade deer cooler comes in handy. Keeps then from rotting in the fall and from freezing in the winter. https://archeryrob.wordpress.com/2017/11/07/deer-cooler-with-a-diy-coolbot-clone/

Thanks ill have to try that out . Wife and I try not to eat lot of pork products so why use beef fat

 

[archeryrob]

Thanks ill have to try that out . Wife and I try not to eat lot of pork products so why use beef fat

Not sure why you avoid pork, Junk meat, Jewish, or other, but commercial producers inject it and I do not trust them. I go to a local butcher and I use a Mennonite one. They source from two local Mennonite farmers and all local and all no hormones and no injections of any kind. But beef fat is just fine also.

I like to cut deer meat for bologna and snack sticks with 50/50 pork shoulder and I think it is a much firmer product than when I used 73% ground beef.

 

[cjmac]

Not sure why you avoid pork, Junk meat, Jewish, or other, but commercial producers inject it and I do not trust them. I go to a local butcher and I use a Mennonite one. They source from two local Mennonite farmers and all local and all no hormones and no injections of any kind. But beef fat is just fine also.

I like to cut deer meat for bologna and snack sticks with 50/50 pork shoulder and I think it is a much firmer product than when I used 73% ground beef.

We dont believe in eating pork..
But hard to avoid 100% its in lot of stuff now days so try our best anyways . The ground beef is little softer for sure . Iv done 80/20 beef for summer sausage and was pretty good tho

 

[archeryrob]

We only make summer sausage, snack sticks and burgers so I can see where a fine grind would be best . Anything else would be for chili or something. I may just do a coarse grind on all of it , freeze it 1lb at bags, then can fine grind it in needed ?

I medium grind vension and stuff into 1# bags for meal cooking and 1.7# bags as 3 + 5# for making 20# batches of various stuff I showed I make. I might fine grind pork and mix with medium ground thawed deer to make sticks or bologna. I find medium grind works best for me for general purpose storage. You might like to mix beef fat and store some that way for burgers. If you do don't add extra fat if making bologna and such.

I fine grind for sausages of deer and pork and Venison Bacon gets a very fine grind.

 

[cjmac]

I medium grind vension and stuff into 1# bags for meal cooking and 1.7# bags as 3 + 5# for making 20# batches of various stuff I showed I make. I might fine grind pork and mix with medium ground thawed deer to make sticks or bologna. I find medium grind works best for me for general purpose storage. You might like to mix beef fat and store some that way for burgers. If you do don't add extra fat if making bologna and such.

I fine grind for sausages of deer and pork and Venison Bacon gets a very fine grind.

Sounds like a 80/20 mix and medium grind is going to be the best all around for what im gonna do anyway. Regular hamburger meat is medium gring and works for everything lol