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Joined: Mar 2009
Posts: 4,422 Likes: 2
Campfire Tracker
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Campfire Tracker
Joined: Mar 2009
Posts: 4,422 Likes: 2 |
~Molɔ̀ːn Labé Skýla~ As Bob Hagel would say"You should not use a rifle that will kill an animal when everything goes right; you should use one that will do the job when everything goes wrong."Good words of wisdom...............
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Joined: Jan 2010
Posts: 15,392
Campfire Ranger
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Campfire Ranger
Joined: Jan 2010
Posts: 15,392 |
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. There it is folks...leave every thing as big as it is and cut upon use...was/ is your freezer frost free type?.......
I work harder than a ugly stripper....
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