I’m getting ready for my first attempt at burger grinding (elk and deer). I really want to get it right the first time. What does and doesn’t make it into your grind?
How clean are your trimmings? Please elaborate here on what is trash and what can be ground up... some silver skin and connective tissue? Pure meat trimmings only?
What kind of fat, in what form, and what percentage? I read a previous thread and I think I’m going to use a beef brisket in 15% mix, but I’m open to any other inputs. I’ve heard other guys use straight beef fat, some guys use bacon ends or pork butt, etc. I do plan on using some kind of fat in the grind, so I’m interested in what kind of fat you use, what form it comes in, and the percentage you use. I’m just going to make one universal grind for everything, so it needs to be versatile.
Do you grind once or twice? I’m using a LEM 3/4 grinder, btw.
I plan on using partially frozen meat as well.
Anything else a first-timer should know?
How clean are your trimmings? Please elaborate here on what is trash and what can be ground up... some silver skin and connective tissue? Pure meat trimmings only?
What kind of fat, in what form, and what percentage? I read a previous thread and I think I’m going to use a beef brisket in 15% mix, but I’m open to any other inputs. I’ve heard other guys use straight beef fat, some guys use bacon ends or pork butt, etc. I do plan on using some kind of fat in the grind, so I’m interested in what kind of fat you use, what form it comes in, and the percentage you use. I’m just going to make one universal grind for everything, so it needs to be versatile.
Do you grind once or twice? I’m using a LEM 3/4 grinder, btw.
I plan on using partially frozen meat as well.
Anything else a first-timer should know?
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