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Meat Grinding Question....

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Posted by Juggy D Beerman on November 26, 2012 at 09:37:29:

Yo to all, I am getting ready to do my annual venison grind. I use a mix of 60% venison, 20% pork, and 20% beef. The pork consist of pork shoulder, trimmings from the loin and bacon trimmings. The beef consists of mainly brisket point and the trimmings from the brisket. We usually grind about 100 pounds of meat. The meat is coarse ground first and then run a second time through a small plate.

This year, I do not have enough brisket for the mix. My question is, can I substitute ground hamburger for some of the brisket?

I plan on adding the ground beef after the meats have been coarse ground and then fine grinding all comibined meats. So will this work?



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