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Thread: Economics of your own meat grinder

  1. #61
    Member
    Join Date
    Sep 2020
    Location
    wairoa
    Posts
    428
    Quote Originally Posted by gimp View Post
    Deer (or other game meat excluding pork) fat doesn’t taste good. A proper burger (in my opinion, and I’m something of an enthusiast) contains only meat and seasoning, the meat ideally with something like a 20% fat content. Venison isn’t ideal, need to add fat. I haven’t managed to find a good source for fat to add to venison mince but I haven’t tried too hard yet. So I just buy beef mince for burgers.
    if you cant find fat just use lard it is rendered pork fat

  2. #62
    Banned
    Join Date
    Feb 2018
    Location
    Oamaru
    Posts
    4,362
    Quote Originally Posted by berg243 View Post
    try burying a corrugated iron culvert into a bank and just block off the back and make an insulated front with a door .
    There's a concrete bridge burried where a major town water race used to be.

    I'm wondering if I can wrestle it out of the ground with a 12T digger and move it somewhere.

    Your smaller version sounds more practical.

  3. #63
    Member Strummer's Avatar
    Join Date
    Jun 2018
    Location
    Canterbury
    Posts
    484
    I thought beef fat wasn't so flash, and if you are going to add any fat, then pork is your friend?

    Definitely interested in getting a grinder. Just had the butcher process a heap of venison, but wouldn't mind having a dabble myself one day soon...

 

 

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