This is why there needs to be more information about the differences between butchers and meat cutters. Meat cutters (which I was for almost 7 years) open boxes and cut mostly pre-trimmed, subprimals into roasts and steaks. They mostly work with pre-ground products for burger and only the little bit of trim they produce from steaks and roasts is truly ground fresh in store. (I’m only commenting on things in the USA by the way, other countries can be very different.) These hardworking guys and gals make up the vast majority of what people mean when they say “butchers”. While the amount of knowledge they may have varies on the individual, they just don’t work with the same products or produce the same materials. Butchers (which I am now) on the other hand, work with primals, whole carcasses and even the living animals. Because they work at the beginning of the process, they often have access to all of the animal (in cases of plants where slaughtering is also done) or at least more bones, fat, offal and specialty cuts (like hanger steak ect.) then a meat cutter would. Often shops focused on retail direct to customers, do not have butchers, but meat cutters. If you are looking for fat (or anything else your local meat cutter can’t get for you) look for a USDA inspected butcher. Call and see if they can put some aside for you or even ask them which of their customers sell it. Especially, with smaller plants who do a lot of butchering for people that buy whole, 1/2, or 1/4 animals, there is usually a surplus of “by-products” like fat.

Professional deer processor, full time whole animal butcher in central Michigan. About 8 years experience in the meat industry. Sausage and jerky making hobby.

I have done my share of cleaning cubers professionally. They can be a pain. The most important thing you can do is to clean it right away. Second, soak it. Use something with a degreasser or protein remover. Dawn dish soap will work well (use the original blue formula). Use a fair amount without water and let it sit 30 minutes or so. Then spray it with water and let it soak in the saop and hot water another 30 minutes. If possible use a hose with a little pressure, if you don’t have one on your sink, use a garden hose. You can scrub it with a brush at this point. Rinse and sanitize. As a side note for the slicer, make sure you don’t let it saok where someone may reach in not knowing the sharp blades are in there. They are difficult to clean, but this is the best way I’ve found.

mars Eckkehard the German butcher in YouTube has a video on it

Do you know what breed the hog was? Some breeds are known as lard breeds. They are bred more for the use of the lard rather then the meat. While processing these types of hogs, their fat is extremely greasy even in cool temps and does even begin to render at room temperature. I haven’t personally cured or tried to smoke any meat from lard hogs, but would not be surprised if this was your issue. Try and find out the breed and do a little research on it.

mars you could also try the urban butcher channel. Just watched a video on boning the pigs head where he shows trimming up the jowls

lamurscrappy thank you

Tex_77 yep!

If it held together in a patty and crumbled apart after cooking, could be as simple as it being overcooked. Venison cooks up rather quickly and is pretty dry but sounds like you added enough fat. Keep an eye on the internal temp with a thermometer for a patty or two and see if that makes a difference.

FireHorse were you able to hang and cool them before you processed them? Just wondering if that may have had anything to do with the issue.

Do you know what breed the hog was? Some breeds are known as lard breeds. They are bred more for the use of the lard rather then the meat. While processing these types of hogs, their fat is extremely greasy even in cool temps and does even begin to render at room temperature. I haven’t personally cured or tried to smoke any meat from lard hogs, but would not be surprised if this was your issue. Try and find out the breed and do a little research on it.

Makes nice lean burger with good flavor. We regularly grind them for retail burger where I work.

raider2119 all cuts of round are ideal for jerky. Keep in mind though that the knuckle contains some more silverskin and connective tissue then the other cuts. It is more work than any of the other muscles from the round and requires a little more skill to trim up without being wasteful. As far as cleaning your blades, there is only so much you can do there, which is why it’s important to use a sanitizer after cleaning. You can try a commercial cleaner with protein remover or block white. Follow the label instructions if you try either of these.

I have done my share of cleaning cubers professionally. They can be a pain. The most important thing you can do is to clean it right away. Second, soak it. Use something with a degreasser or protein remover. Dawn dish soap will work well (use the original blue formula). Use a fair amount without water and let it sit 30 minutes or so. Then spray it with water and let it soak in the saop and hot water another 30 minutes. If possible use a hose with a little pressure, if you don’t have one on your sink, use a garden hose. You can scrub it with a brush at this point. Rinse and sanitize. As a side note for the slicer, make sure you don’t let it saok where someone may reach in not knowing the sharp blades are in there. They are difficult to clean, but this is the best way I’ve found.

Not sure how much of your meat block was eye of round, but the muscles in the round do have a dry and somewhat crumbly texture when ground. Same reason ground round might not make the best burger, meatball or loaf. Just a thought.

When you’re just starting out it’s much easier to learn with hog casings rather than sheep casing. Hog casing is much easier to handle and is less likely to burst. That being said, try watching YouTube videos by Scott Rea (@scottreaproject) or The Roed to Good Cooking. Both will show some neat tricks to dealing with natural casings.

Wish I could find a good deal on one too. They are the way to go for medium and larger size batches (they can produce enough to supply a small business for sure). So far, I make my homemade hotdogs with a food processor after grinding the meat 3 or four times through the smallest plate my grinder can use. The principle is the same, reducing the particles of fat and lean to produce an emulsion which is not really possible with just a grinder. Bowl choppers also make adding seasonings and ice (if needed) pretty easy. A great piece of kit if you have access to it.

If it held together in a patty and crumbled apart after cooking, could be as simple as it being overcooked. Venison cooks up rather quickly and is pretty dry but sounds like you added enough fat. Keep an eye on the internal temp with a thermometer for a patty or two and see if that makes a difference.

lamurscrappy thank you