Ground ideas

[Hedgelj]

All great suggestions so far.

Question - Why exactly do they not like the ground venison? Is it the taste, or just a weird rationale in their heads? Do you butcher the deer yourself? If so, how well are you trimming the trimmings?

If it’s a “gamey” taste that they dislike, I would assume you aren’t getting enough fat or silver skin taken off the trimmings. It’s tedious, but it makes all the difference, especially for picky eaters.

One additional suggestion… Get an Italian sausage seasoning kit. Mix with about 20% pork trimmings. This is great for making spaghetti, lasagna, goulash, pizza topping, etc. The Italian blend and the pork trimmings mask wild flavor very well.

I do my own butchering and am very picky about the look of what goes into the grind. For my family its slightly about the flavor but mainly about the smell when you brown it. I can be browning lamb, beef or pork or even the bear from last year but as soon as I break out some ground venison my family asks what stinks?

I'm also very fortunate that with the beef farm we have ready access to ground beef. Maybe I need to start blending it more than just using ground beef in many of the dishes above.

I also ordered a bunch of different bratwurst flavorings to try this year. If I can find a flavor my family likes they'll eat the crap out of them.

 

[Bowkills]

Blend or brown it when they arent home. Sounds like a mental thing. My mother has the same thing. She claims to not enjoy venison but eats it multiple times a year without her knowing and loves it. Just got to hide it.

 

[giles]

What is your aging process for the meat?

 

[Hedgelj]

What is your aging process for the meat?

Hanging or quartered in a cooler for 3-10 days depending on weather and my schedule.

 

[at1010]

Any lem seasoning is fantastic!!

I’m like most others
Tacos
Hamburger helper
Sausage, brats, smokies, etc.

I love ground - so make a ton of each deer.

 

[giles]

Hanging or quartered in a cooler for 3-10 days depending on weather and my schedule.

If you can, try just a little longer. I'm a 10-14 day kind of guy but have gone as long as a month.

Also, if it is the smell, try adding the bacon when you grind it. Bacon never Hurst and overpowers most other smells.

 

[ThatBuckeyeGuy]

I do my own butchering and am very picky about the look of what goes into the grind. For my family its slightly about the flavor but mainly about the smell when you brown it. I can be browning lamb, beef or pork or even the bear from last year but as soon as I break out some ground venison my family asks what stinks?

I'm also very fortunate that with the beef farm we have ready access to ground beef. Maybe I need to start blending it more than just using ground beef in many of the dishes above.

I also ordered a bunch of different bratwurst flavorings to try this year. If I can find a flavor my family likes they'll eat the crap out of them.

All I can recommend for that is add more pork to your mix and watch every video you can on hidden membranes, only takes one to taint half your grind
. One thing I did notice a huge difference with was switching to a butcher that grinds actual pork cuts with the burger instead of the store bought bulk ground pork however I know that's not an option everywhere. I don't age mine for days anymore. Tons of research out there that suggest a shorter hang time for the best meat and yield. Everyone will have their own opinion on that end of it. Best of luck in your adventures!

 

[Hedgelj]

All I can recommend for that is add more pork to your mix and watch every video you can on hidden membranes, only takes one to taint half your grind
. One thing I did notice a huge difference with was switching to a butcher that grinds actual pork cuts with the burger instead of the store bought bulk ground pork however I know that's not an option everywhere. I don't age mine for days anymore. Tons of research out there that suggest a shorter hang time for the best meat and yield. Everyone will have their own opinion on that end of it. Best of luck in your adventures!

I blend actual fatback in for the exact percentage I want for its use. I will use pork trim from butts or shoulders when i do sausages.

I also do some dry cured salamis so am very concerned with silverskin and the like.