Is rendered bacon fat just as good as adding bacon to deer burgers?

I'm new to hunting deer. Got a deer this past Sunday evening and I'd like to try making ground venison burgers. I read the Deer Burger post and learned that adding say, 2lbs of bacon to 8lbs of ground venison makes good burgers. It seemed that incorporating the bacon fat was the point of adding the bacon.

My wife always saves the bacon grease so we've always got a surplus of rendered bacon grease in the fridge. Is adding this to ground venison a decent substitute to the actual non-rendered bacon fat you get with adding fresh bacon? Or will it all melt out when on the fire and totally not going to work out?

I do not know about the fat to the met but I do know that they add pork when they make any product out of some wild meats.That is what the locker that i have deal with.i say the fat will do like you stated.

Use the fat.

Bacon is good!
:bigsmyl2::bigsmyl2::bigsmyl2:

TBH, any fat will work. Using bacon grease will let the deer stick together into a pattie, and keep it from burning up, but you don't get near the flavoring out of the saved bacon grease that you get out of bacon. You can use either or both, but they will taste different so try both ways and see what you like most!

Awesome, one more use for bacon fat! But I do agree, grinding in actual bacon strips should taste a tad better.

I like to get the packages of Bacon Ends and Pieces. I high grade the nice big chunks of lean for beans, and use the fat in the grind.

Chunk of fat back or salt pork.

Go to your local supermarket and ask them at the butcher counter if they have and pork or beef trimming, most of the time they give it to you free. Hope this helps!

Ooh! I will try this. Our supermarket has especially helpful butchers.

You want fat not grease.

My butcher saves me all the fat trimmings I want free of charge.

I've done both and prefer adding ground bacon, but would happily use rendered bacon grease again in a pinch.

Local store that just closed up would get in 10 pound boxes of bacon for $15. Lot of ends and pieces but a fair share that was great for breakfast and BLT's. I divided it into 1 pound packages, made up some for potato soup, some for beans etc.

I agree with doug. Your not going to get near the bacon flavor with just the fat. Its going to be a mess to mix too. I do like the others and just buy the 10 lb boxes of ends and pieces. There closer to 25 bucks around here but one box will net you about 50 lbs of burger so it ends up costing me 50 cents a lb. I dont make all my burger with bacon as in some dishes like spegetti ect it just doesnt taste right.

Quote:

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Originally Posted by DougGuy

TBH, any fat will work. Using bacon grease will let the deer stick together into a pattie, and keep it from burning up, but you don't get near the flavoring out of the saved bacon grease that you get out of bacon. You can use either or both, but they will taste different so try both ways and see what you like most!

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I always use some in my boolit lube. just in case I have to shoot some mooslimes.

What does your venison taste like without anything added. I have not shot a deer down here in the south but up in Maine different deer tasted different, some was really good and some less so. I think Buck vs. Doe makes a difference and what they have been eating makes a difference. I think you can actually taste when they have been eating spruce bows. When I buy ground beef I buy almost the leanest they have on the shelf. We don't eat burgers much so it normally goes into other dishes. When I make burgers sometimes I use sauces or wine to flavor the meat and keep it moist and of course I do not over cook them. Sure you can add bacon to ground meat and it will taste really good.

Tim

Deer meat has little fat so the beef suet or pork fat adds a great deal
to the taste and flavor. Also I feel that it allows one to cook the deer
meat at lower temperature and that does not bring out the liver taste.

Mike

Quote:

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Originally Posted by skeettx

Deer meat has little fat so the beef suet or pork fat adds a great deal
to the taste and flavor. Also I feel that it allows one to cook the deer
meat at lower temperature and that does not bring out the liver taste.

Mike

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So you also always grind up almost all the meat. No steaks, roasts, etc. You really don't like the natural taste of venison. I know I have had some that I did not like but I have had some venison steak that was very good.

Tim

No, I go in to our local deer processor

http://www.clintandsonsbeefjerky.com/

and he or she askes "How do you want it cut?"
I say please give me the "Standard Cut" She says, No jerky, no Breakfast sausage?
I say, no thank you, the "Standard Cut" will be fine. And then I say, you do add Beef
Suet to the burger? and She smiles and says "That is best"

The natural taste of venisor is fine if lightly broiling it (RARE) but my wife likes her meat
WELL COOKED and so the suet helps with the burger. As for roast, steaks and chops
I add NOTHING and eat it like it is.
Cook slow and cool.
I do sprinkle it with a bit of Tony Chachere's Original Creole Seasoning while cooking the steaks.
http://www.tonychachere.com/
Mike