We use slab bacon for the grind instead of beef suet. Never had a problem.
Funny taste in ground venison
- Thread starter ARperson
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ONE strand of hair will wreck 5 pounds of meat. One little bit of marrow or a bit of fat will taint 5 pounds of meat. It needs to hang for a week, two weeks is better.
Having it processed where these things are done right is going to cost as much as buying beef out of the store around here. Doesn't bother me, I process my own. I suggest you buy a book, some knives, do a little reading and process this next seasons deer yourself. It isn't that hard, it isn't hard at all really, and the quality of the meat will be amazing.
Having it processed where these things are done right is going to cost as much as buying beef out of the store around here. Doesn't bother me, I process my own. I suggest you buy a book, some knives, do a little reading and process this next seasons deer yourself. It isn't that hard, it isn't hard at all really, and the quality of the meat will be amazing.
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