Friday, November 30, 2012

Love of the Hunt Webisode: Using a Burger Press to Make Venison Hamburger Patties

In this Love of the Hunt TV Webisode, I show you how to use the Weston Burger EXPress and Patty Paper to make perfect Venison Burger Patties.

Love of the Hunt Webisode: How to Store Ground Meat

In this Love of the Hunt Webisode, I show you how to use a Weston Commercial Grade Grinder with the Sausage Stuffing Assembly that it comes with to fill Ground Meat Freezer Bags with the hamburger meat that's been ground in the Weston Grinder. Once you're finished, you just deal them and store them in the freezer - it's that simple!

Thursday, November 29, 2012

Love of the Hunt Webisode: How to Cut a Venison Sirloin Tip

This is a Love of the Hunt TV Webisode. In it, I show you how to separate a sirloin tip. The sirloin tip can be difficult to find the seams in - more so than the top round, the bottom round, and the eye of round. In this video, I process a sirloin tip from a buck that we harvested in Kansas.

Monday, November 19, 2012

Adding Non Fat Dry Milk When Making Sausage

Steve from Ewing, MO asked: 

When watching "Advanced Wild Game Processing," I noticed that you mentioned adding dried milk to the seasoning. How much do you add per pound of meat? Do you or can you add it in addition to Hi Mountain seasoning? 


Nonfat dry milk is a great binder to use to hold water and natural juices in your meat products. This is especially important when working with wild game meats.

The general rule is 2-4 lbs of non-fat dry milk per 100 lbs of meat. You can experiment from there. There is no exact science here, it's going to depend on how much water you add to the product and how wet you want the meat when stuffing.

You can add it to Hi Mountain blends, just read the label because a few of their products already contain milk binders, like their summer sausage seasoning products and bratwurst seasoning kits.

Good luck Steve, thanks for the question!

Brad Lockwood
 "The Meat Man"

Thursday, November 15, 2012

Love of the Hunt TV: Venison Steaks & Jerky

This is a Butcher Block segment from Love of the Hunt TV. Here, Brad shows you how to cut venison steaks as well as venison jerky in a variety of ways.

Products Shown:
Outdoor Edge Knife Set
Weston Meat Cuber/Tenderizer*
Weston Jerky Slicer*
Hi Mountain Jerky Board

*These products feature interchangeable blades that allow either to be a jerky slicer or meat tenderizer.

Monday, November 12, 2012

How to grind meat for hamburgers?

Art from Tyler, TX wrote:

I got your videos to process my elk. First time I have tried it and all went well. The question was on the hamburger. When it went into the grinder with the fat there were strips of fat and while I was mixing it up by hand, I was wondering if it was ok to take it back through the grinder a second time. So that was the question. I did send it back through and I will be trying it in a meatloaf this weekend. Keep your fingers crossed.

On another note, your DVDs are great! I am going to ask my wife for a Bradley smoker for Christmas so I can try your sausage DVD out. Haven't watched the jerky one yet, but will soon.

Best wishes! --Art


Thanks for the question and you are correct! Grind hamburger products twice! When mixing in fat, always take the time to dice the fat in small cubes no larger than 1" in size. If your fat is in too large of pieces, it doesn't like to blend well with the lean game meat no matter how many times you grind it! Dice the fat small and then grind twice!

Good luck on the rest of your season!

Brad Lockwood
"The Meat Man"