Quick Answer
Removing fat from venison before grinding is optional but recommended for better texture and flavor. A general rule is to remove any large chunks of fat, but leave some to enhance the meat's natural flavor and juiciness.
Benefits of Fat Removal
Removing excessive fat from venison before grinding serves several purposes. Excess fat can lead to a less-than-desirable texture when ground, and it may also make the meat prone to spoilage. By removing the majority of fat, you can create a leaner product that’s easier to season and cook with. A general guideline is to remove any fat chunks larger than a quarter-inch in diameter.
Techniques for Fat Removal
When it comes to removing fat from venison, a sharp knife or a meat saw is essential. Start by cutting the venison into smaller sections, typically 1-2 pounds each. Inspect each section for excess fat, and use your knife or saw to trim it away. Be cautious not to press too hard, as this can lead to compacting the meat and creating uneven texture.
Tips for Grinding Fat-Removed Venison
After removing excess fat, grind the venison using a meat grinder set to a coarse grind, typically 1/4 inch. This will help break down the meat fibers while preserving its texture. For best results, grind the meat immediately before freezing or packaging, as this will help prevent oxidation and maintain the meat’s natural flavor. If you plan to store the ground venison for an extended period, consider using vacuum-sealing containers or freezer bags to prevent freezer burn.
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