How to Grind Up Venison Properly (Wild Game Processing)

Do you want to know how to grind up venison properly? When processing wild game, you need to take the proper steps to prepare it to be ground up. Getting rid of fat, silver skin, and ligaments are important for high quality ground venison.
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[@fishlovme]

I don't even mess with grinding into burger meat anymore. I put the trimmings into a sausage pile and send it in for sausage. But looking at that nice, clean meat the first time it went through makes me want to make some burger for meatloaf or chili this year!

[@LarrySmithOutdoors]

Smart move and wow those recipes sound delicious!

[@michaelquillen2679]

My elk grind is 99% lean...no silver skin and hardly any fat. But 99% lean grind makes for blah hamburgers. For grilling burgers, my grind mix is 2 parts elk, one part 70/30 ground beef, and one part ground Boston butt. For everything else ( tacos, casseroles, etc.), I do two parts ground elk to one part 80/20 ground beef. Mama and the kids like it, and that's OK by me.

[@seanp1096]

Thanks for showing the difference with and without the silver skin. I’m trying to decide if I should remove the silver skin or not off this deer shoulder

[@4twpressurewashing593]

What size is your grinder? Ty

[@joelee662]

Get to the point tell tell us how to fix it don't be around the Bush it's a pain in the ass to listen to you like that

[@LarrySmithOutdoors]

Thanks for watching Joe!

[@Shrimp_Insurance]

@@LarrySmithOutdoors Thanks for the video! Don't listen to Joe here, he's just too lazy to fast-forward through the parts he thinks are unnecessary

[@SBD_98]

I bet Joe has a happy wife 😀