Hi Waltons- I am planning on grinding fresh venison with pork fat/trimmings for burger. The questions I have are the following:
What fat lean ratio do you recommend?
How many times should I grind & with what size plates?
I have a butcher series #22 with the standard plates sizes.

Thanks

Thanks Jonathon.

Hi Jon- I made a batch of snack sticks this weekend & used encapsulated citric acid. I couldnt fit the whole batch in the smoker and part of the batch had to sit several hours before cooking. I was wondering what the effects would be on the sticks if they are delayed too long before smoking if a cure accelerator is used.

Thanks

Jonathon I already had them vac-packed & in the freezer by the time I posted this question. I did label the sticks that were delayed, so I will check them out closely when I pull them out to eat. It may be a couple of months though. Thanks for your help.