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Originally Posted by Cook Chatty Cathy
Yeah Jafo I guess you've got a definite point there! Do you use it like you would ground beef? I guess I wash mine so well it gets all the hair off, but I soak it to remove some of the "gamey" taste.
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The leg quarters I was speaking about are perfect for grinding. As KY said, most of the gaminess is from the fat and I usually cut that out of the meat wherever I can.
As for soaking, that is probably the wrong word. You are only leaving the meat in the water for a couple minutes. It just helps dissolve the blood on the meat so it will release the hair. The blood gets sticky when it is exposed to air, such as when it gets skinned and quartered.