Quote:
Originally Posted by bjbebs
Most folks I know grind in a bit of suet. Helps hold it together during grilling or frying. I grind 50 plus lbs. a year in one pound packages. I don't add anything, just deer. A good amount of our burger is used in pasta dishes and chilli. It won't fall apart on the grill if you're carefull in turning it. Regardless of the cut of meat, it's a quick sear a turn and it's done.
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Dead on right too many people over cook deer.
Remember you ground it the grinder and meat were clean.
You have nothing to worry about.
Worth