You can always add more if needed, but of course cannot remove if you’ve added too much. Garlic and fennel sausage recipe 3 lbs pork (meat and fat combined, about 36 oz meat, 12 oz fat for a 25% ratio) 2 tbsp fresh minced garlic 2 tbsp fennel seed, toasted and ground in a spice grinder 2 tbsp kosher salt 1 tbsp black pepper 1/2 cup red wine (some sort of liquid is important) grind the pork and the fat.


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That kind of power means the machine isn’t super quiet, but also means it’ll rarely bog down.

Deer meat grinder recipes. Take time to go through the instructions of your meat grinder before proceeding. Ensure you grind your chilled meat and fat at the same time to ensure they are properly and evenly mixed. Prick a few small holes into each length of sausage to help keep casing from breaking.

(you can use the medium grinding plate for. Depending on your recipe, you might have to grind your venison at least twice to get the best result. Freeze meat cubes for 1/2 hour, then grind coarse with food processor or meat grinder.

You may want to consider buying a quality electric meat grinder with some friends or members of your hunting club. Furthermore this compact meat grinder is very easy to move and store. Continue to add venison and fat into grinder.

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Feed venison pieces into meat grinder. Perfectly marbled ground venison will pour out of your grinder. As it is one of the best meat grinders for home use, it is a great addition for your kitchen.

Put the chilled deer meat and fat in the tray and start grinding the two ingredients together. All that capacity comes with a tradeoff, though. Liberally salt and pepper both sides of burger.

Especially when you hunt seasonally and once in a while you want to grind your deer. Using your hands, mix together until just combined. Grind the deer meat as soon as you remove it from the refrigerator rather than leaving over the countertop.

I use a ratio of 10/90 or 10% beef fat to 90% venison. The chef’s choice professional is a good meat grinder for deer. Add ground venison, cracker crumbs, egg, worcestershire sauce, onion powder, paprika, black pepper, and garlic powder into a large mixing bowl.

Stuff mixture into sausage casing using a funnel, a sausage stuffer, or your fingers. Mix to evenly disperse the fat if needed, then switch to the medium grinding plate and run everything through again a second time. You can grind the meat twice or use the finer grinding plate, depending on your recipe or texture preference.

Also, be sure to grind your fat first before grinding with your game meat. If you’re grinding more than 10 lbs of deer meat, add some ice cubes to the mix every two pounds or so. Evenly distribute roughly 15% cubed pork fat with the venison.

Put the sliced meats for a few hours and the processor’s blade for 30 minutes in the freezer. Fit your grinder with the coarse grinding plate. Shape ground venison into patties.

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The sportsman is a monster. Be sure to use a scale when portioning the fat to the meat. Grinding venison meat using food processor is another great way step 1:


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