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Ingredients: 2 lbs ground venison (or beef) ½ lb bacon, finely chopped or ground ½ cup breadcrumbs or crushed saltine crackers 1 egg, lightly beaten 1 tablespoon Worcestershire sauce ½ teaspoon salt ½ teaspoon black pepper ½ teaspoon garlic powder ½ teaspoon onion powder ½ teaspoon smoked paprika (optional) Directions: Prepare the Bacon: If you have a meat grinder, grind the bacon to mix evenly with the venison. If not, finely chop the bacon i …

Ingredients: 2 ½ lbs ground venison or beef ½ lb hot breakfast sausage ½ package Lipton dry onion/mushroom soup mix 1 (7 oz) can mushrooms, drained and chopped 9 tbsp Backwoods Dried Jalapeño Flakes ½ large onion, finely chopped ½ package saltine crackers, crushed 1 tbsp Worcestershire sauce Tomato juice (as needed) Optional: Backwoods Crushed Red Pepper (for extra heat) Directions: Rehydrate Jalapeños: In a small bowl, cover the dried jalape& …

Regardless of what tried-and-true recipe you plan to make, there are a handful of steps ahead of putting a flame to game that will drastically improve the final flavor of your dish. Below are five simple methods to keep in mind, along with two bonus tips, that will help ensure you plate the best-tasting venison possible. TRIM UNTIL RUBY RED Silver skin, fascia, fat, even patches of freezer burn—these are all both textures and flavor notes that will detract from the amazing tastes venison i …

We are never short of tips that's for sure. LEM brings you the best of the best tips on grinding, jerky & sausage making, using our burger press, collagen, and more.Grinder tips Use LEM's Ground Meat Packaging Systems in conjunction with your LEM Grinder for efficient freezer storage of your game.LEM Grinders are commercial-grade. They can grind between 160 lbs/hr (#5 Unit) and 360 lbs/hr (#12 Unit) but meant for home-use.A word about Wattage: Wattage is relatively meaningless when comparing …

There’s a reason the best burger joints grind fresh. The final product is both tastier and juicier. For hunters, obviously there are advantages to grinding game then freezing, but, when possible, it is a great idea to keep either a roast or chunks of trim whole to grind burger to order.But the fact is: When meat is frozen, ice crystals form in muscle fibers, causing very small tears in protein. Upon thawing out, moisture loss occurs. This is a big reason we never want to freeze meat twice, as th …