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- 1 How many times should you grind venison?
- 2 How to properly grind venison (deer venison)
- 3 Cleaning your meat grinder
- 4 Expert Tips for grinding the best venison
- 5 FAQs
- 6 What is the difference between a 12 and a 22 meat grinder?
- 7 How many times should you grind venison?
- 8 What meat is best to grind for hamburgers?
- 9 What Size Plate To Grind Venison – Conclusion
Venison is the meat gotten from a game, but culture has placed more emphasis on it being a deer or an antelope. So depending on your catch in the woods, your venison can be any animal – so, “What size plate to grind venison is suitable after a kill?
Expert chefs have suggested a 10mm grinding plate or anything larger for your first grind (coarse grind), however, you can use the 3/8 or ½ grinding plate after coarse grinding to get a finer result.
You should also note that the texture of your venison is not just dependent on the meat, but also on the recipe.
Some recipes might require you to use a larger grinding plate, while others will require that you use a smaller grinding plate for a smoother texture.
Read Also: What Size Grinder Plate For Snack Stick?
How many times should you grind venison?
The number of grinds to carry out for your venison will always be dependent on your recipe. However, it is advised to grind at least two times for the best result.
If you must grind it once, then ensure you patiently slice it with a knife before putting it in your meat grinder. However, note that the resulting texture wouldn’t be as smooth, compared to when you ground it twice in a meat grinder.
How to properly grind venison (deer venison)
Anyone who has undertaken the task of grinding their venison regardless of the recipe involved will agree with me that homemade grounded venison always tastes better than the ones taken to a regular meat processor.
This is because you tend to pay more attention to minute details when using your meat grinder than the regular food processor.
Follow the steps below to have your venison in the best shape possible:
Step 1: Prepare the meat for grinding
Victory loves preparation, and the same goes for your venison. Properly prepare your venison by removing the bones from the meat. Use a fillet knife (such as High-Carbon Steel Fillet & Boning Knife) to get more grip and control while trying to separate the bones and meat from each other.
While many people might skip removing the silver skin from their venison, experts have envisaged that your venison will come out better without them.
This is largely due to the tasteless nature of silver skin, and not just that, they also come in the way when you have to bind your meat together especially for recipes such as meatballs, and burgers.
Also, try removing as much fat as possible from your venison. If you must add any, do it at a later stage of the mixture, but first separate the fat from the meat because of the unpleasant coat you might have on your palate as a result.
Step 2: Prepare your grinder and freeze the meat
Before using your meat grinder, always know that freezing the detachable parts will help your grinder work more efficiently.
Another thing to do is to slice up your meat into bits that can easily access your meat grinder, then lay them uniformly, either on a board or a cookie wrapper, but ensure no part of the sliced meat is touching another. Put it in the refrigerator until the sliced meat is slightly frozen.
This will prevent any form of bacterial growth and also make the grinding process efficient. Stick or warm meat is known to be very difficult to grind, and besides, cold meat aids friction which is essential for the grinding process.
Read Also: How Long Do Meat Grinders Blades Last?
Step 3: Time to add fat
Adding fat to your grounded meat is sorely dependent on your recipe. You could use some of the extracted fat from the meat, or better still, beef tallow, bacon, or pork belly will suffice.
Expert chefs have suggested using an 80 to 20% venison to fat ratio when mixing, but this is based on the recipe. Recipes like kebabs or hamburgers that require the meat to be juicier may require more fat to get the best result, while recipes like taco and meat sauces might not even require the addition of fat.
To include the fat in your venison mixture, cut up your fat into bits the same way you did with the meats, then place it in the freezer to get cold and stiff before proceeding to grind.
Step 4: Grind thoroughly
Take time to go through the instructions of your meat grinder before proceeding. Depending on your recipe, you might have to grind your venison at least twice to get the best result. Ensure you grind your chilled meat and fat at the same time to ensure they are properly and evenly mixed.
Some persons might desire their meat to be coarse and meaty, while some might prefer a fine ground to form a mealy feel – using the coarse grinder plate will give you the former, while using the fine grinder plate will give you the latter.
Read Also: How Long To Freeze Meat Before Grinding?
Step 5: Eat immediately or store properly
If you have no intention of eating your grounded venison immediately – which is actually the best time to eat your meat – vacuum seal your meat rather than put it in a freezer bag. (Here’s a good one on Amazon – Automatic vacuum air sealing machine that does a good job) Freezer bags are not air-tight, which will make your grounded meat last for a lesser time.
Don’t leave them totally expose either. This is because grounded meat has a large surface area that is very conducive for bacteria growth, and it also exposes the meat to more air which can cause discolouration in the long run. Better still, grind the meat you intend to use for that moment to enjoy the fresh taste of your venison.
Cleaning your meat grinder
Using myself as an example, I find it a humongous task to do the dishes after eating, but I have never made the mistake of leaving my meat grinder in the same state after use.
Not only will you be prolonging the lifespan of your meat grinder if you clean it after every use, but you also prevent bacteria from building an empire within the engine processor.
Follow the steps below to effectively clean your meat grinder:
Read Also: How To Clean Meat Grinder Plates With Steps
Step 1: Disassemble the parts
Try disassembling the parts to the last bit possible. If you aren’t sure of how to go about this, use the operational manual of your meat grinder to do a proper job.
I suggest making a video during the entire process if you aren’t sure of where a particular part might fit into when reassembling the parts.
To get meat crumbs and particles out of the plate area of your meat grinder, try grinding some slices of bread before dismantling the parts. This also helps to remove meat oil.
Step 2: Soak the parts in water mixed with a dishwasher
Once the parts of your meat grinder are separated, get a bowl containing warm water mixed with detergent, then soak for a while – thirty minutes will be enough.
Read Also: Can You Put Meat Grinder In Dishwasher?
Step 3: Use a sponge to scrub the areas
If you don’t have a bottle brush, try getting this Long Bottle Cleaning Brush from Amazon as they help you reach certain areas your sponge wouldn’t be able to reach. Also, be mindful of the blade section while washing to avoid any sort of injuries. Do a thorough job with your brush and sponge to get the best result.
Step 4: Rinse, dry, and store
After washing, rinse with clean water and place them in an exposed area to dry. Ensure every drop of water is dried before storage. You can choose to store your meat grinder in parts, or in whole, but some experts have suggested storage in refrigerators as the best option – that’s if you have space in yours.
Expert Tips for grinding the best venison
You can get the best venison possible if you adhere to the steps I will be sharing shortly.
1. Keep everything involved in the grinding process as cold as possible
One of the best ways to go through a seamless grinding process is to keep everything cold including the venison, grinder blade, and machine assembly. Doing this will ensure you have enough friction needed for a smooth grinding process.
2. Add fat to your venison
While this is totally dependent on your recipe, adding fat to your venison will give it a very appreciative feel and texture. The source of fat is also of extreme importance, but many have preferred pork in the past and I do concur. Another source of fat includes beef tallow and bacon ends.
3. Grind your meat twice
Grinding your meat twice gives it a very smooth texture, and it also ensures that your seasonings are properly mixed all around. Even if you like your meat coarse like I do, grind it twice using the same grinding plate size to get the best result.
What is the difference between a 12 and a 22 meat grinder?
The major difference between these sets of meat grinders is in the size of their feeding tubes and nothing else. As expected, the 12-meat grinder will have a smaller feeding tube diameter compared to the 22-meat grinder.
How many times should you grind venison?
As stated earlier, grinding it twice will be very ideal in every ramification.
What meat is best to grind for hamburgers?
The following meat has been deemed ideal by expert chefs to fit perfectly into hamburgers:
- Chuck steak
- Boneless short rib
What Size Plate To Grind Venison – Conclusion
Killing your own meat is cool enough, but preparing your kill is definitely the icing on the cake. There are several recipes you can get out of your venison, and I hope you pick the one that leaves a memorable experience on your taste buds.
Kindly drop your comments and observations in the comment section if you have any. Cheers!!!