Thread: Economics of your own meat grinder

Fat from deer oxidises rapidly and gives the meat a rancid flavour. That is why most guides don't recommend its use. It will occur in storage in the freezer quite quickly. Best to use / mix pork or beef fat at 25-30% for sausages, a bit less for burgers. i like to buy those bulk packs of bacon and grind then into the venison for burgers. Mutton flaps will also work but flavour can be a bit strong.