I am going to have some venison burger made.
I had pork shoulder added before but heard adding beef fat was better and cheaper.
Does anyone here add beef fat to their venison and at what ratio?....dale
I am going to have some venison burger made.
I had pork shoulder added before but heard adding beef fat was better and cheaper.
Does anyone here add beef fat to their venison and at what ratio?....dale
I either have beef fat or pork fat added. I generally have no more than 10% added. Venison is so lean...you have to add something or it cooks up to a hockey puck.
Personally...I prefer pork fat given the choice...but...beef is good too.
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I butcher my own & I add some of that cheap Wal-Mart burger in the tube to my grind. there is so much fat in the wal mart stuff, that it makes a pretty dandy venison burger.
I usually mind in a pack of cheap hickory smoked bacon when I grind burger .about 10 pounds of deer to one pack bacon. Works pretty good for me
My last mix was 50/50 venison and cheap Walmart beef, pretty tasty. Gonna have to try the bacon, already has me drooling.
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I add beef steak fat (strip steak) and add it at 12-15% of the weight of the venison being ground. I quit add other stuff to it years ago when a butcher told me to try the strip steak fat instead. It makes the venison taste like ground filet.....the best burger I've ever eaten. I have yet to find one person who doesn't love it that way. I've had people who hated venison tell my how good it was and that they never knew it could taste that good. I even had one older gentleman take up hunting in his late sixties just to get a doe and have it processed into burger. I do two deer a year for myself just in burger. I used to get the fat for free, but due to the increased popularity of adding this fat it's become a competitive product in my area (my fault, I shouldn't have told everyone about it and given samples). Still, it's only fifty cents a pound and three-four pounds will do a whole deer.
I do up my own and use the trimmings when cut up the deer and do not add anything to it when ground up and cook it slow and it is just right for me. When I do beaver that is when get the cheapest beef from the store and add that to the beaver that is ground up and that works that way.
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I stopped using beef suet and started using the cheap 80/20 Walmart burger, anywhere from 30% to 50% to ten pounds of ground deer. I also add some Jimmy Dean's sausage, usually the hot flavor if we have more than one deer.
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+ 1 more for the cheep Walmart ground beef. I can sometimes find 30% fat burger meat and add it 1 to 2 deer. I grind everything but the backstraps.
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I was not going to post here since we use pork most of the time when we grind our own.
I have not tried bacon or beef, but am now interested after reading some of the posts here, so I decided to post anyway.
My firearms deer hunting season starts tomorrow, and I will hopefully be able to try some of the suggestions here using beef & bacon in some small batches to test it out.
70% venison to 30% pork is the usual ratio we are looking for. ( usually we buy a case of pork butts for the pork & fat, but we have found any fatty cut will "do" as far as we are concerned.)
I have also used pork tallow straight up with the venison a couple times, but I do not have the ratio to give if anyone wanted it. I just try to get the same "consistency" as the mix is when it is done with just pork. If I had to guess it would be about 90/10 or 95/5 deer to tallow. It just "looked & tasted right" when I have done it in small batches.
We "test" fry some "as we go" when trying new mixes, as well as when we are making up brats & sticks to check spices/recipes & see how it cooks up & tastes. That is what I will do with any beef or bacon to try it out before I commit more than what we usually do for our regular "tried & true" recipe.
It seems to me that everyone has different tastes, so what works for some may not work for others.
Thanks to all who provide tips & recipes! & G'Luck! to the OP , dale2242, and any others who try out any new recipes from here!
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I usually mix in some pork sausage. 10% or so does it for me.
If I add anything to it, I do so when I am going to use it. Venison is lean enough it keeps well when frozen. Adding any of the fats to it, then storing it tends to make it rancid over time. YMMV
as above, you must add fat.
as to what fat?
whichever tastes the best for your application.
i get pork fat for 50 cents a pound so i put that in ground venison destined for sausages normally pork based.
cheap, fatty ground beef is added to ground venison destined for 'products' associated with beef. like cheeseburgers, summer sausage, bologna/hotdogs.
either will be fine, just a small difference in taste.
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I always had beef fat added...
I have had straight ground venison that I just mixed in about 5% shortening in a pinch. I didn't have any fatty meat so I gobbed a couple of big scoops of shortening in and mixed it in. It turned out remarkably good. So good that it will be my go to method from now on.
what I do is one pound of venison and a pound of either ground pork or ground beef.
I buy "bacon ends and pieces" in 2 lb. boxes. I cube my deer meat up and when I run it through the grinder I put in 1 handful of deer meat then a handful of the bacon. Love it. Makes a great burger. It's just about a 1 to 1 ratio and it's not for everyone, but it's popular around here.
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Have to try that bacon recipe, I too am drooling on that one! I use 15% Jimmy Dean regular sausage on everything but the backstrap and tenderloin. I get quite a bit of tenderloin from hunters who don't even know where the tenderloin is. Quite a bit means maybe 3 to 4 pounds a year. I just hang around when they are processing there kill and ask if I can have the carcass and usually get it for hauling it off. Some bigger ones even have ribs that are meaty enough to smoke. And smaller ribs will have enough meat to strip for ground jerky. I just hate wasting any of this great eating animal. My cousin and his brother in laws take the backstrap and hind quarters and toss the rest. You can bet Oily is on the spot to collect the carcass! Deer jerky smoked over hickory or pecan is like filet mignon to me.
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