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Trimming out venison for sausage
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<blockquote data-quote="Browneye" data-source="post: 274799" data-attributes="member: 1051"><p>My take is everybody has different standards on trimming and its still somewhat a free country. I trim silver skin off backstraps and cuts to be used for steaks or jerky. And u should trim out the lymph nodes if u find them. However if u butcher a beef and take it in to a professional meat processor do u really think they trim every inch of silverskin off your beef? And does it bother you on beef? Too much left in the grinding meat does build up in front of your grinding knife but I find I don't notice it if I don't trim every little bit off of meat to be ground for sausage or slim jims and the like.</p></blockquote><p></p>
[QUOTE="Browneye, post: 274799, member: 1051"] My take is everybody has different standards on trimming and its still somewhat a free country. I trim silver skin off backstraps and cuts to be used for steaks or jerky. And u should trim out the lymph nodes if u find them. However if u butcher a beef and take it in to a professional meat processor do u really think they trim every inch of silverskin off your beef? And does it bother you on beef? Too much left in the grinding meat does build up in front of your grinding knife but I find I don't notice it if I don't trim every little bit off of meat to be ground for sausage or slim jims and the like. [/QUOTE]
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