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Trimming out venison for sausage
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<blockquote data-quote="Retired Educator" data-source="post: 274773" data-attributes="member: 3373"><p>Agree that as much tendon as possible needs to go. If for no other reason than tendon's eventually wrap-un in my 1.5hp grinder. That then leads to pushing mush through the blades. Someone mentioned dicing. why dice? I find longer strips of meat that will fit though the feed of the grinder is faster. I'm fussy but not fanatical about trimming. A little fat or other thing may find their way in the grinder but not much. Also don't like hair in my sausage. Also like my meat as cold as possible while grinding, Not frozen hard but pretty stiff. Just grinds easier in my opinion.</p><p></p><p>Definitely agree that a certain beer ratio is needed but that is up to everyone's personal taste. And then when it's all on the smoker it's usually time to open a bottle of blackberry whiskey and sit down to solve the problems of the world. And my wife wonders why we like doing all that work to make sausage.</p></blockquote><p></p>
[QUOTE="Retired Educator, post: 274773, member: 3373"] Agree that as much tendon as possible needs to go. If for no other reason than tendon's eventually wrap-un in my 1.5hp grinder. That then leads to pushing mush through the blades. Someone mentioned dicing. why dice? I find longer strips of meat that will fit though the feed of the grinder is faster. I'm fussy but not fanatical about trimming. A little fat or other thing may find their way in the grinder but not much. Also don't like hair in my sausage. Also like my meat as cold as possible while grinding, Not frozen hard but pretty stiff. Just grinds easier in my opinion. Definitely agree that a certain beer ratio is needed but that is up to everyone's personal taste. And then when it's all on the smoker it's usually time to open a bottle of blackberry whiskey and sit down to solve the problems of the world. And my wife wonders why we like doing all that work to make sausage. [/QUOTE]
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