Dan Wilde shows his process of grinding wild game meat. It helps to keep your meat cold when grinding. He puts parts of his grinder into the freezer beforehand to try and keep things chilled and running smoothly. After cleaning the meat, he cuts it into manageable sized pieces.

He personally likes to add beef suet to his ground meat, which is totally optional as many people prefer 100% lean meat. Its common to do a initial grind through a coarse plate, then finishing with a finer grind second time through.

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  1. Thanks for the great vid. One thing I do differently is to grind the beef suet separately before mixing with the elk. This gives me a nice even mix (8%). I have tried zero suet up to 10% and though I appreciate the premise of keeping wild game wild, I also share my success with many non-hunters and the 8% suet gives them something that still tastes like elk but cooks closer to something with which they are familiar. Also one note on the comments that suggested adding salt/spices during initial grind…remember that this will limit the use of that package of goodness (already sets the flavor profile) and also shortens freezer life compared to no salt/spices. Cheers!

  2. Hey Randy and Dan nice job on the meat. My mrs. does the meat grinding from half frozen rectangles sometimes and on second round adds the spice to taste, fat, etc and must say fine job with it so I stay away from that side as much as possible. Hate fixing something not broken. Some mighty fine burgers there buddy…..cheers

  3. We like to take quart freezer bags put about a pound or two in. Make them about 3/4 of an inch thick and make them flat. This way they stack in the freezer nicely and they thaw out quickly. Keep up the good work!

  4. Everything was going fine until you passed the meat twice.
    Absoultlly chill your euipment and bring your meat just to the point where ice crystals are forming.
    Cut any elasticine off the meat unless you have an industrial grinder. Silver skin can be left if you desire just cut across it and not with it. Your spot on with dicing the meat as it will pass through the plate easier, if the plate fouls up you'll get pate at best and no flow at worst. As the meat clogs or slows down friction will occur and cause a build up of heat, not good for mince as it can make the end product tough and dry.
    Venison is a soft meat compared to beef and does not benefit from being passed twice, once through the smaller plate is good enough. Remember how you handle it or process after the mincing will effect quailty. Trying mincing in long blocks and form your burgers out of it with almost a grain to the mince. Flavours / rusk can be added into the diced meat prior to mincing.
    If you mince the brisket and shoulder meat (including any trimmings from the rest of the animal) there is enough fat and collagen all ready in the tissue to help tenderness, moisture and flavour, no need for any extra fat.

  5. I keep my wild game wild. No pork or beef fat here. And I have the same exact grinder and there is no reason to have your meat or grinder chilled. Smaller horse power ones maybe but not the 1/2 horse. I have ground 3-4 deer straight warm and no issues. Have also ground elk same way no issues. I also leave some fat on as I am not adding any.

  6. Hey Dan,we have ground venison the way you do also.But closer to 5%suet We have also just mixed in a lite brine solution(kinda of like they do with the stuff the grocery store sell)at the rough grind.Doesn't change the flavor,but does help keep some moisture in when it is cooked…The butcher that you got the suet from will usually sell you the bags you used for less than where got those….Have you ever thought about canning venison instead of grinding it?….Simple to do ,though it takes more time

  7. My grinder can handle long strips of meat, so I do not cube anything. I honestly stopped the video when you mentioned you add cow fat to your organic meat! No disrespect intended but IMHO, you just ruined your perfectly good wild organic meat! A friend gave me a couple packages of an Arizona elk which was processed by a place here in AZ. When the wife started cooking it, she asked me if it was elk because it smelled like beef cooking. When we ate it, it tasted like hamburger, not elk. Nothing like it should be. So, I know it is to each his own, but adding domestic fat to beautiful wild organic meat……is…..well…..it's a darn sin!
    I still liked the video tho! 😉


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