I recently bought a Weston Series 8 Pro-Series grinder to process game meat, make sausage, etc.
As a trial run, I partially thawed out some cubed venison hindquarter from a deer I shot last year. The deer was a healthy 8-point taken on 11/30. He was a very tender deer. Nice deep red color.
Using the coarse plate I ground about 3lbs. I also ground an additional 2lbs with 15% beef fat (fresh strip trimmings)
I double ground all with the coarse plate.The meat texture is awful for both. My best description is mushy with a rubbery bite.
I assume the double grind is the culprit? Perhaps the meat was too tender and I should have made a roast...
New to this and all help/advice is appreciated.
