MEAT GRINDING GUIDELINES
Venison processing invariably involves grinding some meat for burgers, sausage, meatballs, chili and various other snacks and entrees. Ground meat is a highly versatile ingredient that can be used many ways. Consequently, many hunters will grind much of the meat remaining from a carcass after removing the loins (backstraps) and tenderloin. At the least, there will be trimmings to grind after you’ve cut and trimmed steaks and roasts.
Regardless of how much meat you plan to grind, consider several factors to achieve a ground-meat product with good eating properties. These include choosing the appropriate grinding equipment, preparing the meat properly before grinding and correctly assembling and using the grinder.
