Guests - If You want access to member only forums on HSO. You will gain access only when you Sign-in or Sign-Up on HotSpotOutdoors.

It's easy - LOOK UPPER right menu.

  • Announcements

    • Rick

      Members Only Fluid Forum View   08/08/2017

      Fluid forum view allows members only to get right to the meat of this community; the topics. You can toggle between your preferred forum view just below to the left on the main forum entrance. You will see three icons. Try them out and see what you prefer.   Fluid view allows you, if you are a signed up member, to see the newest topic posts in either all forums (select none or all) or in just your favorite forums (select the ones you want to see when you come to Fishing Minnesota). It keeps and in real time with respect to Topic posts and lets YOU SELECT YOUR FAVORITE FORUMS. It can make things fun and easy. This is especially true for less experienced visitors raised on social media. If you, as a members want more specific topics, you can even select a single forum to view. Let us take a look at fluid view in action. We will then break it down and explain how it works in more detail.   The video shows the topic list and the forum filter box. As you can see, it is easy to change the topic list by changing the selected forums. This view replaces the traditional list of categories and forums.   Of course, members only can change the view to better suit your way of browsing.   You will notice a “grid” option. We have moved the grid forum theme setting into the main forum settings. This makes it an option for members only to choose. This screenshot also shows the removal of the forum breadcrumb in fluid view mode. Fluid view remembers your last forum selection so you don’t lose your place when you go back to the listing. The benefit of this feature is easy to see. It removes a potential barrier of entry for members only. It puts the spotlight on topics themselves, and not the hierarchical forum structure. You as a member will enjoy viewing many forums at once and switching between them without leaving the page. We hope that fluid view, the new functionality is an asset that you enjoy .
Sign in to follow this  
MUSKYMAN1011

Grinding up deer meat

Recommended Posts

I like 50/50 on sausage (pork)

100% venison for ground jerky

50/50 venison and beef for an Italian sausuge I use in Itallian dishes

I am learning as I go....and I don't like a "gamey" taste.

Share this post


Link to post
Share on other sites

100 % fore jerky,

for italian, polish, and german sausage, its 66% pork, 33% venison, or 2:1 ratio.

For summer sausage it is the opposite. 2:1 ratio venison to pork.

Share this post


Link to post
Share on other sites

I'm with swedishP...I follow those same percentages. I don't mind the venison taste, but I have a wife that would rather not taste so much "game" meat. So in order for me to keep hunting and putting venison in the freezer I make it to her liking because I'm not picky. I have noticed that smoking it, I can get away with less mix.

Share this post


Link to post
Share on other sites

I typically recommend 10% beef suet to my customers. Never have had a complaint. I run it thru my course grind 7mm(#42 sized head) twice and fine 4 mm, once. People call it a "Gamey" taste when in fact THAT"S how venison tastes. I'll do it any way the guy wants it. I've got one guy that wants bacon mixed in his and had a guy that passed away always had me add a tablespoon of course grind black pepper per pound. How ever they want it, I'll do it. Guess tnat's why I get paid and have repeat cutomers.

Share this post


Link to post
Share on other sites

Agreed, 100% venison for jerky.

I have used 25% hamburger 75% venison for burger meat, keeps the wife happy that way! Plus it sticks together better with some hamburger.

Share this post


Link to post
Share on other sites

Agreed, 100% venison for jerky.

I have used 25% hamburger 75% venison for burger meat, keeps the wife happy that way! Plus it sticks together better with some hamburger.

I like your idea of 25 / 75 mix.

but how lean is that 25% Hambuger that you are using?

80 % lean?

Share this post


Link to post
Share on other sites

10% beef fat for making hamburger is pretty standard

I also agree with this. Beef fat will freeze better, longer than pork.

For me it also depends on how much scrap I have. We won't buy any hamburger for the year, so if the scrap pile is small, I'll add up to 50% chuck. I may be the guy paul mentioned, I like bacon ends mixed in for the fat, about 20%. It's not that I don't like the venison flavor, I do, but the bacon flavor/smell? Mmmmmmm!

Share this post


Link to post
Share on other sites

the 10 people who hunt on their 5 acres next to my property, add 2% chipmunk meat(caused by brown its down fever) in their hamburger.

I don't care who you are, that's funny right there.

Share this post


Link to post
Share on other sites
Guest
This topic is now closed to further replies.
Sign in to follow this  



  • Posts

    •     When I said "we" I meant Leech, Duff and myself. You guys weren't in the conversation and I just got roasted for including someone in a convo that they didn't choose to be in. 
    • It depends on your dish.  Your finding a satellite not a service provider.  Shouldn't be any more difficult.  Our dish syncs up by itself in under a minute.  If your doing it manually it shouldn't be much different.  Point your signal meter, aim the dish and turn on the box.
    • Actually we weren't all kids..  I graduated High School in 64.    Did my time painting rocks, peeling potatoes, and writing code in California at Fort Ord and Hunter Liggett Military Reservation.    So far, the show seems a little one sided.   But that could be just me.   It doesn't seem to talk much about the bad deeds of the VC and NVA.  
    • Well, I sure as shoot wasn't born.   And wasn't there a lot of reporting total bologna?  Inflating the numbers of enemy dead and talking about what a great success we were having over there. The pbs documentary is pretty interesting.  But Ken burns can make anything interesting.
    • I am looking at hooking up a side arm heat exchanger to my hot water heater this fall. I am not familiar with them but I understand the mechanics. Does anyone have a brand or type that they are willing to recommend? I am currently looking at a 38" SS model fin enhanced model. Thanks in advance!
    • Not that big of a difference, we were all kids. Are you mad that my trolling effort hooked one already and yours didn't? 
    • I still haven't "Pulled the Trigger" on this but my question still is, If I get standard package, (no Hopper or recording) and I drive out on Lake of the Woods and drop the house will I be able to have the dish on the house and find the satellite signal in 30 seconds with Dish like I can with Direct ? Or not so easy..
    • Actually, Joe Mauer is 16th in batting average this year. Of those 16 players:
      Only 2 Have less RBI
      Only 1 has a worse SLG %
      None have less stolen bases
      None have less HR's
      NONE make more $$$.
    • Dave, big diff between a baby (Duff) and young teen (leech) to young to fight but not to watch what's going on in the world at the time.  I know you just started you morning troll!  Good luck fishing!
    • We just have it at the lake.   I could be wrong about the 5 bucks, as it was from memory of last year.   But I figure they want or need something to keep me in their system.    Having a subscription in two locations would be different.   I have never done that, although have considered it. 
  • Our Sponsors