Chewy Meat.........

[phade]

The aging vs not aging thing is a big debate.

I have a friend who is a butcher by trade and says the aging of wild animals vs. farm raised animals is a different practice. For his deer, he won't age other than a blood drain process. The lack of fat has something to do with it.

[chas0218]

On 9/26/2016 at 7:59 PM, Lawdwaz said:

Last year's archery buck was a big SOB.......dressed at 204 lbs.  Funny thing, the ground has been very chewy.  Each package from that deer is dated 11/10/2015 as all my meat is dated the day its processed by me. I killed the buck 11/7/2015 so it only hung for a few days.  We (my wife) has treated it the same as any other deer but each time we make something with the ground;meat sauce for spaghetti, stuffed peppers, chili, tacos etc all come out with some chewy chunks every third or fourth bite.  Some we had to spit out (give to the dog) but half again as many you are able to choke down after a few extra chews.

I've killed more than a couple of these big hogs and never had one as chewy.  One thing that I should point out is that this past winter I bought a 3/4hp Cabela's grinder to utilize the smaller holed plate and get smaller grind as my old grinder struggled with the meat sometimes. We don't have much of this ground (or any other) and my wife sure won't be sad to see the last package used up!

Thoughts or similar stories??

Sounds like it wasn't ground enough. We have an older grinder and the plates and cutter were shot, we had to grind everything 3 times. With new plates and cutter once through is perfect.

We had the same problem with some breakfast sausage, small chunks of un-ground meat that was chewy and the wife refused to eat it. I didn't like it but refuse to waste food so I ate with a bunch of the guys when they came up for fishing trips.Like I mentioned your plates and knife are shot.

Edited September 28, 2016 by chas0218