Thread: Economics of your own meat grinder

Originally Posted by gimp

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

Originally Posted by berg243

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.

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...