Grinding deer meat

I'm gonna give it a shot tomorrow. Do I need to add any beef fat or anything else to the ground deer? It's all gonna be made into jerky.

I’ve heard some only use straight venison for jerky. Not sure if that’s the case to make jerky period or just a personal preference.

Don't add fat to make jerky. You add it to make hamburger or sausage.

I don’t want fat added to any of my ground deer meat.

Good deal thanks

Not sure how good of grinder you have, but putting chunks in the freezer for awhile and getting it cold will grind easier.

Grind with no fat,get you a jerky shooter ,makes job a lot easier.

X2 - with no fat.

No fat. Also if you can freeze it a little before grinding it. It grinds better when it’s firm and cold versus room temp.

Thanks for the info, I'm about to get started. I'm excited to start doing my own deer and hope it turns out good. I'm sure there will definitely be a learning process

Jerky with venison alone is pretty awesome stuff. Especially if you use Lems jerky seasoning.

I've never used Lems, just the stuff they have at academy. Backwoods I think it's called but I like it. Wife got me a jerky gun and dehydrator for Christmas a couple years ago and i don't do jerky any other way now. Just upgraded to the jerky cannon so it should cut my reload time way down

The Backwoods seasoning is good. Just don’t wing it on the measurements, follow the instructions they provide to the letter and it’ll turn out great.

Just did 5lbs of jerky this morning using the lem jerk cannon and their hot seasoning. Took about an hour to mix up and make into sticks and about 2.5 hours in oven. By far the easiest way to do it. And the kids love it.

Be sure to cut as much tallow off as you can. You won't get it all, but definitely remove as much as possible. It's not like beef or pork fat and hurts flavor.