What you’ll need:
-Deer
-Pork fat ( you should be able to get this from a local butcher shop)
-Countertop Meat Grinder
-Large containers ( we used food grade 5 gallon buckets)
-Vacuum Sealer and Bags
You want an 80~20 venison to pork fat ratio.
Example: 40 lbs venison to 10lbs pork fat
Once you have weighed that out you want these to run out at the same time when running it through the grinder.
You will have to run the meat through the grinder two different times.
Your meat grinder should come with two different grinding plates. You want to use the one with the bigger holes first. This will result in a coarse grind.
Then put the mixture through for the second time with the smaller hole grinding plate. Giving you a finer grind with a well incorporated blend of meat to fat.
This will look more like what you’re used to seeing.
Fill your bags not all the way. You need to leave room to be able to seal. Your vacuum sealer should come with recommendations.
I recommend at least putting the year on the bag. Then throw in the freezer. If doing large quantities make sure the bags are spread out as much as possible until completely frozen to ensure the meat does not spoil before it’s froze.
Leave a Reply