I am getting ready to grind my first deer with a new LEM #8 dual grinder and I’m looking for tips and tricks on blending fat in. I’ll add 10% pork fat in to the ground.
When using a regular grinder I’ll run the fat through and then the venison on a coarse ground. Mix those by hand and then do another coarse ground and then a final fine ground.
I’m hoping to make this quicker with the dual grind LEM.
When using a regular grinder I’ll run the fat through and then the venison on a coarse ground. Mix those by hand and then do another coarse ground and then a final fine ground.
I’m hoping to make this quicker with the dual grind LEM.
