Live from the butcher block

[moog5050]

11 hours ago, chefhunter86 said:

Here’s another one for you guys who butcher your own, do you give scraps or bones to your dogs? I always “drop” a few scraps on the floor for my pointers.


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My dog loves it.  We don’t. Had a diarrhea attack and ruined an expensive area rug a few weeks ago.   No more.  My fault.  

[NYBowhunter]

We do,  but not raw and not scraps either,  we feed our pup on most days cooked venison mixed in with his dry dog food . He devours it. 

[Buckmaster7600]

Here’s another one for you guys who butcher your own, do you give scraps or bones to your dogs? I always “drop” a few scraps on the floor for my pointers.


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My mutt loves it. Can’t imagine it’s bad for them dogs have been eating deer for a long time! Never have come across a coyote roasting some venison over a fire so I can’t imagine why you’d need to cook it for them.


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[land 1]

give the leg bones to my two dogs and scraps  they love it vet it said its perfectly fine raw... some dogs do get upset stomachs the vet said..I freeze the leg bones they dont get that day and a little treat later in year

[Chef]

My dog loves it.  We don’t. Had a diarrhea attack and ruined an expensive area rug a few weeks ago.   No more.  My fault.  

Yea, my younger dog has a sensitive stomach with the Baby my wife sucks at letting them out during the day so it makes me nervous.


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[crappyice]

Final step on my bow buck. Mixed in 10% pork fat to make burger. Next deer scraps will be used to make sausage.

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Looking good...can we piggyback this post to discuss ground vs fat? I thought 10% would be good...my buddy wants closer to 20% due to the Lean nature of venison. Where do you all land?

Also noticed a fairly large plate for your grind...anyone have opinions/rationale for different size/smaller plates?

I hate “playing with” my venison - trying something that I end up not liking. I enjoy it too much to waste on trial and error


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[Robhuntandfish]

2 minutes ago, crappyice said:

Looking good...can we piggyback this post to discuss ground vs fat? I thought 10% would be good...my buddy wants closer to 20% due to the Lean nature of venison. Where do you all land?

Also noticed a fairly large plate for your grind...anyone have opinions/rationale for different size/smaller plates?

I hate “playing with” my venison - trying something that I end up not liking. I enjoy it too much to waste on trial and error


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For burger I add 3 lbs of bacon ends and pieces to 10 lbs of ground venison.

For sausage I add 6lbs venison to 4 lbs of ground pork. 

[Otto]

This was our first time making ground venison.  We based it off of a book by Steve Rinella, “Hunting, Butchering and Cooking Wild Game”. For ground venison to use for burgers, Bolognese, chili, etc. , he suggests 10% fat as ideal.  For sausages, the ratio will be much higher, maybe up to 40 or 50% depending on your recipe.  

The machine only came with 2 plates, the one in the pic is the smaller one.  It is actually very close in size to what you would find for ground beef at the supermarket. 

Again, this was our first swing at it, and I have not tasted it yet with the 10% ratio.  If it is too light I can always add more when I thaw it out to use it.  

Open to all suggestions for the future.

Edited November 8, 2018 by Otto

[wolc123]

My wife and kids and myself all love 100 % ground venison.  My wife (who does most of the cooking) likes it the best.  She has been "spoiled" by cooking venison and now gets "grossed out" frying beef hamburg due to all the fat that cooks out of it in the pan.   A couple years ago, my brother in law gave us some venison that had 20 % pork added and she did not like that as much.  Adding pork to venison will adversely effect the flavor, the longer it is in the freezer, because pork fat is mostly oil that does not freeze.  

We mostly use the grind for things like tacos, or spaghetti meat sauce, or chile, so there really is no reason to add the pork like there might be when making hamburgs to grill.  When and if I make those, I just add a little raw egg to the ground venison, form it into patties, and refrigerate them for at least a couple hours prior to grilling.   That makes then stick together good on the grill, unlike freshly formed pure venison patties, which tend to break up on the grill.    

[Chef]

Looking good...can we piggyback this post to discuss ground vs fat? I thought 10% would be good...my buddy wants closer to 20% due to the Lean nature of venison. Where do you all land?

Also noticed a fairly large plate for your grind...anyone have opinions/rationale for different size/smaller plates?

I hate “playing with” my venison - trying something that I end up not liking. I enjoy it too much to waste on trial and error


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It depends on the application you are grinding it for, for burger 10-20 depending on how you like it. Sausage can be much higher. As far as plate size I usually grind through he large plate first and then again through the small plate


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[crappyice]

So my buck had been hanging in a fridge (controlled temp) For 10+ days. Looks great but I am wondering how the outer black meat impact flavor. I cut most away but how deep must I cut away? Will it negatively affect the flavor of the grind if the exposed to air meat finds its way to the grind pile?

 

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[Bionic]

58 minutes ago, crappyice said:

So my buck had been hanging in a fridge (controlled temp) For 10+ days. Looks great but I am wondering how the outer black meat impact flavor. I cut most away but how deep must I cut away? Will it negatively affect the flavor of the grind if the exposed to air meat finds its way to the grind pile?

 

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You will be the first to find out.

[Chef]

So my buck had been hanging in a fridge (controlled temp) For 10+ days. Looks great but I am wondering how the outer black meat impact flavor. I cut most away but how deep must I cut away? Will it negatively affect the flavor of the grind if the exposed to air meat finds its way to the grind pile?

 
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Ok so basically what you did is dry age the meat, well half of the process any way it’s usually about 28 days. Just trim the black off don’t go too deep. Your meat will probably have a bit of a nutty flavor. Should be good


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[eaglemountainman]

Any recommendations on a good meat grinder that won't break the bank?

Has anyone ever used a KitchenAid with the grinder attachment? If so, what are your impressions?

[Redneckoflatham]

Bought this last year. For personal use i think its great. I did 3 dear last year and it ground everything i threw at it. If I remember correctly i made 60 lbs of burger and 20 lbs sausage 

[Robhuntandfish]

10 hours ago, eaglemountainman said:

Any recommendations on a good meat grinder that won't break the bank?

Has anyone ever used a KitchenAid with the grinder attachment? If so, what are your impressions?

That's what I use. Bought the grinder and sausage attachment. Been using it for 4 years now and works great.  

[crappyice]

Looking what I got here...my hunting partner just picked this up



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[Chef]

Looking what I got here...my hunting partner just picked this up



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That’s a nice one


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[turkeyfeathers]

wife is a vet   DO NOT feed dogs any bones    She couldn't even guess as to how many instances of bones stuck sideways ,lodged,  bone splinters removed in surgeries

[crappyice]

Here’s the meat grinder I have...think it was under $200.



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[land 1]

On 11/11/2018 at 2:59 PM, turkeyfeathers said:

wife is a vet   DO NOT feed dogs any bones    She couldn't even guess as to how many instances of bones stuck sideways ,lodged,  bone splinters removed in surgeries

Nope your 100% correct i just let them clean the meat off then take the bone away

[Arcade Hunter]

Son in law's 3 PT... his first archery deer.  Double lung shot at 15 yds.  We hung this for 10 days and butchered night before last.

[Chef]

Gunna eat dinner but the kid to sleep and get to work on Saturday’s buck. Pics to follow


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[Chef]

So i still have a little left to go on Saturday’s buck, neck some scraps one of the back straps... my freezers are both packed to the gills. Granted some of the big freezer is left over from last springs cow but still. The wife said we better start eating and fast. I think I’m gunna give so away to co workers that don’t hunt




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[goosifer]

On 11/11/2018 at 2:03 PM, crappyice said:

Looking what I got here...my hunting partner just picked this up



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Please give a review. If/when my Cabela's foodsaver style one dies, I'm getting a chamber vacuum sealer.