This video from Wild Game Cook provides a comprehensive guide to adding fat to ground venison when preparing wild game. The content covers the types of fat to consider, where to source it, and the rationale behind using fat for better results. It also details the process of calculating fat percentages, explains what suet is, and demonstrates how to prepare the fat for grinding, including identifying lymph nodes. The video showcases the grinding process with different plates and discusses effective packaging methods for freezing, including using a chamber vacuum sealer and specialized ground wild game meat bags. While focused on venison preparation, the principles of grinding and packaging meat are applicable to various contexts where ground meat is used.
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