Just curious if my family is totally insane or not.
For as long as i can remember and WELL before I was around, my family would take the deboned venison meat, cut it into smaller pieces, and soak it overnight in a saltwater solution before we grind it into burger. Let it soak overnight and change out the water at least 1 time in the process. Once it has soaked, we take it out, let it dry for a while and then start running it through the grinder.
My wife and my coworkers have never heard of such a thing, does anyone else do it or heard of it?
(Best answer I have gotten as to why we do it is to "help pull the blood out and to help tenderize the meat" and that it would help avoid getting a gamey flavor in the burger.)