Pork butt is approximately 80/20 with some of the fat cap removed. This is specifically for burgers. I always add about 15-20 percent fat if I'm making hamburger or kebabs, which makes the meat juicier and more flavorful. There is a difference in Pork Trimmings. Fry onion slices till browned in the bacon renderings and remove. Pork fat isn't as tasty as beef fat or suet. 2. Venison Burgers without added fat | HUNTING INDIANA I like Don. Add equal amounts of ground pork sausage or ground beef with a 20 percent fat ratio to the ground venison to achieve a 50/50 mixture. The amount of fat you include with the meat is up to you, but remember the more fat, the juicier the ground meat. Deer Burger Mix | Homesteading Forum Add equal amounts of ground pork sausage or ground beef with a 20 percent fat ratio to the ground venison to achieve a 50/50 mixture. It turned out ok. It is not the ratio of game meat to domestic meat that is important but the ratio of lean to fat Here are some guidelines for Venison or Elk: 1. Period. YMP uses only top, choice grade trim for grinding with your game meat. To make venison burgers on the grill hold together, I mix in a raw egg and form the patties the day before grilling. 1/3 venison, 1/3 pork fat, and 1/3 pork shoulder. bacon drippings 1 14½-oz. cumin ½ tsp. What can I mix with venison burger? 4 cups of meat and 1 cup of suet go into a nice bit stainless steel mixing bowl. The next batch was 9lbs of deer 2.5lbs of hardwood smoked bacon ends. How Much Pork To Mix With Venison You should mix roughly 30% pork fat with venison when making snack sticks, venison sausage should have up to 50% pork fat, and venison burgers and meatballs need only contain about 20% pork fat. How much beef fat do I add to venison? I like Don. Beef Fat For Deer Processing: Where To Buy And How To ... Select which grinder plate to use: coarse or fine. Back in college, when we lived off whitetails, I probably ate my weight in venison burgers every year. There is a difference in Pork Trimmings. This makes a nice product that sticks together well but with no fat to drain from a frying pan. Experiment see what you like the best. You can add 25 percent pork and 25 percent beef for three-meat mixture. Step 3: Time to add fat. Expert chefs have suggested using an 80 to 20% venison to fat ratio when mixing, but this is based on the recipe. Posts: 2,945. Remove any skin on the meat. They can vary from 90% fat - 10% lean to 50% fat - 50% lean. More just cooks out and adds calories. There is a difference in Pork Trimmings. You can add 25 percent pork and 25 percent beef for three-meat mixture. Is because the price vs pork fat is a lot cheaper. The first batch was 9lbs of deer and 1lb of regular grocery store bacon. I've seen way too many people have processors do their burger and end up with 60% fat and 40% deer…. 2. and mix it 80% venison 20% fat for burgers. 1 pound of beef fat per 4 pounds of deer meat. For sausages I always use pork. There is a difference in Pork Trimmings. You can add 25 percent pork and 25 percent beef for three-meat mixture.Add equal amounts of ground pork sausage or ground . Jun 15, 2020. Grinding deer fat into venison burger or sausage complements the meat's natural flavor. They can vary from 90% fat - 10% lean to 50% fat - 50% lean. Seems like his father Don just wants to get down to brass tacks and start building some burger. Using a ratio of 75% game meat to 25% pork trimmings will give the game meat some pork flavor and bind it when cooking, without removing the venison taste. Buzz recommends adding 9 % pork trim and 9% beef trim. Fat is fundamental to creating a juicy product. Using a ratio of 75% game meat to 25% pork trimmings will give the game meat some pork flavor and bind it when cooking, without removing the venison taste. They sell in bulk to restaurants and processors as well as small batches for hunters and DIY folks. In your case you already have some fat mixed into your deer meat. This would be for meatballs, loose sausage,, etc. Use a sharp knife to cut meat into small enough pieces to fit in the opening of the grinder. The venison is trimmed up and cut into nice small hunks that will work well in their grinder, then they mix the meat & beef fat at a 4:1 ratio. I have tried beef fat (tallow) and pork fat (sometimes referred to as lard) in ground venison. For sausage we mix venison and pork butt at a 60:40 ratio. The amount of the venison must be higher than the amount of pork fat; such the venison must be 80 percent while the pork fat is 20 percent to create a balance between the two. For burger we typically add 10-20% beef fat. I like to make 60/40 venison sausage, which means you mix 60% venison with 40% pork fat trimmings. Step 7. I use pork butt. Buzz likes to say that pork fat adds "sizzle" to the burger. Using a ratio of 75% game meat to 25% pork trimmings will give the game . Or, use good pork fat and mix at about 20-80. The 90-10 ratio will produce a lean patty, whereas an 80/20 will be richer. I use a burger press to squash 1/3 pound burger lumps into patties (I find I need no binder with a patty press). Firm the meat but don't let it freeze. Tip: The Cabela's Open Season Mini Seasoning Sampler is especially suited to enhance wild game as well as beef, fish, and poultry. There is a difference in Pork Trimmings. Absolutely! Any butcher shop will have beef fat - you may have to call ahead to have it wrapped. Twenty percent is the minimum amount that I would add, but 30% is considered standard. They can vary from 90% fat - 10% lean to 50% fat - 50% lean. Use the food scale to add the correct amount. Using the recipe as a guide, determine how many pounds of meat are needed. Ask for all of your trimmings bagged and grind your own with YOUR favorite ratio of meat/fat. The perfect ratio of venison meat and beef fat can vary from person to person, but it can be 90-10, 80-20, or 70-30. 2 lbs ground venison prepared with pork fat In a small saucepan, combine wine, shallots, parsley, chervil and tarragon. Using a ratio of 75% game meat to 25% pork trimmings will give the game meat some pork flavor and bind it when cooking, without removing the venison taste. 2 pounds to 10 is 20 percent and so on. If you want a really good burger, get some bulk Italian sausage, and mix it 1:3 with plain ground venison. The venison is trimmed up and cut into nice small hunks that will work well in their grinder, then they mix the meat & beef fat at a 4:1 ratio. We get our spices from the Doug Jeffords Spice Company website. Posts: 3. Trimmings always work the best. Transfer buns to a baking sheet and keep warm in the preheated oven. We simply place the venison in the container until it looks like the pork did before we unwrapped it. There is a difference in Pork Trimmings. If using fat, rather than fatty pork, I'd start with 10% fat. 10% is a good compromise to keep the texture right without adding too much fat. Using a ratio of 75% game meat to 25% pork trimmings will give the game meat some pork flavor and bind it when cooking, without removing the venison taste. He explains that 30% fat is ideal if you want to cook your burger anywhere from medium-rare to medium-well. I use it more for the springy texture that it can provide to venison, which can be crumbly. If you used 50 % deer and 50% pork butt it would be about right. Fat adds flavor and moisture. Using a ratio of 50% game meat to 50% pork butts or pork shoulders will give you a high quality sausage with a pork influence. chili powder ¼ diced onion Cilantro,. I like to just flip the burgers once so they have a nice crust. Posts: 1,701. They can vary from 90% fat - 10% lean to 50% fat - 50% lean. Louisiana. Fat is flavor. Alternatively, you can add 40% pork hind and then one to two pounds of pork fat. ½ pound venison chorizo 1 cup potatoes, diced 6 eggs, whisked Kosher salt Black pepper 2 Tbsp. By adding beef fat to the venison mixture, you can achieve juicier and richer meat that is perfect for any dish, from meatball to burger or sausages. I suggest starting with five pounds of venison and pork in total, with 60% being venison, 10-20% pork trimmings, and 20-30% pork fat. "If you want a good burger, 70/30 is definitely the way to go," says Mylan. If you prefer leaner sausages, consider adding less pork fat and more vegetables, for example. For my general all-purpose ground meat, I go with a ratio of 90 percent lean game meat and 10 percent pork fatback. Today we are using Pork fat that has not been rendered. Whichever you use, try to get it straight from the slaughter house where it won't have any added water. Sometimes they mix venison with ground beef or ground pork, but an easier way to do it if you have your own grinder is to add pork fat rather than mixing meats. Here is my process for 100% venison burgers. We sort of do what stick does -- for meatloaf and burgers we use olive oil. Bring the mixture to a boil, then reduce the heat to the lowest setting and simmer until the liquid is reduced by half. We're going to try hot dogs and brats this year and will use a 80:20 mix. Step 4 Add equal amounts of ground pork sausage or ground beef with a 20 percent fat ratio to the ground venison to achieve a 50/50 mixture. Step 6. Smack yo mama Venison Burgers Grind 3 pounds of hickory smoked bacon and 30 pounds of venison with a course grinder plate. - Add equal amounts of ground pork sausage or ground beef with a 20 percent fat ratio to the ground venison to achieve a 50/50 mixture. I use about 30% fatty pork with ground venison. There is a difference in Pork Trimmings. 4 cups of meat and 1 cup of suet go into a nice bit stainless steel mixing bowl. Beef fat is delicious, but I find that it tastes less neutral than pork fat. I buy Ribeye beef fat trimmings from my local market (25¢ lb.) You should under no circumstances add lard to your deer summer sausage. Bacon is perfect, as it has both lean and fat so if you use 20 percent bacon you get to that magic 15 percent, more . My own preference is for beef fat. then they wonder why they got 60lbs of burger from their deer.. because your processor just sold you the cheapest fat he could buy at deer burger . Add equal amounts of ground pork sausage or ground beef with a 20 percent fat ratio to the ground venison to achieve a 50/50 mixture. Ground round 90/10% is super lean like venison, so I would mix in some ground beef or stick with ground chuck. Heat a non-stick pan over low heat; cook buns, buttered sides down, in the heated pan until lightly browned, 3 to 5 minutes. Pack the number of patties you usually use for a meal in a vacuum packer and they are good in the freezer for at least a year. Using a ratio of 75% game meat to 25% pork trimmings will give the game meat some pork flavor and bind it when cooking, without removing the venison taste. My rule of thumb is to add 10-20% fat when making venison burgers. He likes an 85-15 meat-to-fat ratio, but only uses 5 percent deer fat. Use the food scale to add the correct amount. If I were adding fat to venison, I'd use the same %. Many venison recipes you see call for the addition of some kind of fat - usually ground pork, ground beef, or everyone's favorite: bacon! Here are some direct tips on substituting pork fat with beef. Wrap the burger patties individually in plastic wrap. For the few that you do, you can mix the fat component in at the time of preparation for that portion. Add Fat. 5 lbs venison/antelope/elk and 1lb bacon ends and pieces. You could use some of the extracted fat from the meat, or better still, beef tallow, bacon, or pork belly will suffice. I find it can be done with venison or pork sausages. Pork fat is usually added to the venison meat to add fat. Measure the percentages out by weight. They can vary from 90% fat - 10% lean to 50% fat - 50% lean. So, for grinding 1 lb venison to make burger patties/taco fillings, you'll need- (1×15)/100= 0.15 lbs beef meat And for grinding 1 lb venison to make sausages/chorizo, you'll need- (1×15)/100= 0.15 lbs pork meat or (1×25)/100= 0.25 lbs pork meat Now, just follow this formula. On the other hand, an authentic sausage should be succulent. For sausage, I grind the meat through the coarse plate, and then through the fine plate while adding in the fat, and then mix in the spices. I've done 50/50 venison and pork trimmings and I've done 70/30 venison and straight pork fat. For me and my taste I like a lean to fat ratio of around 80/20 to 85/15. I've done it a lot of different ways but now I'm pretty much settled on just buying the cheapest hamburger you can buy at the store (27% fat) and mix that at 2 pounds of the cheap hamburger to 10 pounds of lean ground wild game meat. I stay in the range of 4:1 ,sometimes a BIT stronger on the pork side. S.E. Michigan and Florida. I trim as much silver skin/tendon as possible beforehand, and then stop the grind every once in a while to clean up the residue behind the grinder blade. A ratio one-third to one-quarter part fat to each part of venison is a good starting point. Depending on what you're planning to cook, you may want to add fat to your ground venison. The 90-10 ratio will produce a lean patty, whereas an 80/20 will be richer. Consider this when mixing with your game meat.. Also asked, how much pork do you put in a deer burger? The venison is trimmed up and cut into nice small hunks that will work well in their grinder, then they mix the meat & beef fat at a 4:1 ratio. Flip over the burgers. Add enough to where you can clearly see it marbling your venison. You can get pork trimmings from your local butcher. Can you mix lard with venison? Fry the burgers seasoned with salt and pepper. 5 to 1 will give you a 20% fat content 5 1/2 to one will give you an 18% fat content, the 18% mixture seems about right for most of my uses. Quote. Using a ratio of 75% game meat to 25% pork trimmings will give the game meat some pork flavor and bind it when cooking, without removing the venison taste. Pork fat is the clear winner at our house. Saltine cracker crumbs - the key to an incredibly juicy burger. Use the food scale to add the correct amount. When I make venison summer sausage or snack sticks, I have always added about 20% ground pork for the fat content. Add equal amounts of ground pork sausage or ground beef with a 20 percent fat ratio to the ground venison to achieve a 50/50 mixture. You can add 25 percent pork and 25 percent beef for three-meat mixture. Using a ratio of 75% game meat to 25% pork trimmings will give the game meat some pork flavor and bind it when cooking, without removing the venison taste. This recipe adds fresh lard into the ground venison to get all the flavor and juiciness you want from a burger. Mix 50-50 with venison. They can vary from 90% fat - 10% lean to 50% fat - 50% lean. Ground venison - I highly recommend an 80% lean to 20% pork fat ratio for deer burger meat. Grind the fat first and then sprinkle it in as the meat is ground. Some gets 16% bacon ends and pieces. This ratio will ensure the sausages have flavor, and will stay moist during cooking. Using a ratio of 75% game meat to 25% pork trimmings will give the game meat some pork flavor and bind it when cooking, without removing the venison taste. He adds about 10 percent pork or beef fat for the rest. Skillet fry bacon and remove the bacon strips. The type of fat you use can come down to personal taste. The trim that is added is 40% red meat and 60% fat, so the net added fat is about 11 %. The fat content can be adjusted by about 10% either way, however all sausages need a minimum of 15% fat to stop them being dry and bland after cooking. Add equal amounts of ground pork sausage or ground beef with a 20 percent fat ratio to the ground venison to achieve a 50/50 mixture. Adding fat to your grounded meat is sorely dependent on your recipe. Use the food scale to add the correct amount. I like doing a course grind for chili (100% venison) and then when I make the chili smoke some brisket and mix it in. Ground beef would probably be good in venison/beef sticks. Pork don't keep well. Can I make burgers with ground chuck instead of deer meat? We make turkey sausage every year, and have had excellent results with 10% added fat. I've played around with my mixture. Ground beef 70/30% shrinks more than I like because of so much fat. Sep 9, 2015. Pork fat or lard, unlike beef fat, goes down smoothly in a grinder and doesn't leave a weird greasy residue in your mouth. We have tried both the pork and beef added, but we keep going back to straight venison. The best pork fat to go with is fatback. Ditto for lamb fat, although that is a step up in my book. This added fat can be bacon, pork shoulder, pork belly, beef tallow, etc. Pork fat is also lower in saturated fats than beef fat. Seems like his father Don just wants to get down to brass tacks and start building some burger. Joined: Dec 2009. Consider adding a stick of shredded garlic butter, diced bacon, ground, fatty pork butt or even pork belly fat to the ground venison meat. Member since Jul 2014. Using a ratio of 75% game meat to 25% pork trimmings will give the game meat some pork flavor and bind it when cooking, without removing the venison taste. Grill the burgers until golden brown and slightly charred on the first side, about 3 minutes for beef and 5 minutes for turkey. Form the meat into 4 evenly sized balls and then shape them into patties. So maybe mixing with ground beef would work well too. I normally mix pork or beef fat into my deer burger but after a trip out west having bacon ground into the beef for bacon cheese burgers I gave it a try with venison. Fat equals juiciness and flavor, which is why the lean-to-fat ratio in ground beef is critical. If we decide to do meatloaf we try 75% venison to 25% beef or pork sausage. Spread 1/2 teaspoon butter onto the inside of each split bun. Preheat oven to 225 degrees F (110 degrees C). #19. When you're making deer sausage at home, you're the one who decides. Beef fat is the way to go IMHO in fact buy some cheap burger 70/30 and mix it 50/50 with your ground venison, It will make the best burgers you have ever had. R31, I typically grind about 100 pounds of venison for burger/sausage each fall.I use pork butt or sometimes pork loins instead of straight pork fat. There is a difference in Pork Trimmings. I have made it leaner but it has a dryer or mealy feel in your mouth. Using a ratio of 75% game meat to 25% pork trimmings will give the game meat some pork flavor and bind it when cooking, without removing the venison taste. Fat is juiciness. Ground venison is lean and healthy. One reason folks may want to try using beef fat. There is a difference in Pork Trimmings. A ratio one-third to one-quarter part fat to each part of venison is a good starting point. My rule of thumb is to add 10-20% fat when making venison burgers. If I make sausage I'll use pork fat and run about 25% fat content depending on what I'm making. on 11/26/18 at 5:59 pm to Datfish. Example 2lb of deer meat requires 1/2 pound of beef fat to get a 80/20 mixture equivalent to what you would b. Another way to use beef trimmings is to cut it into small, thin pieces, and . When I grind my venison, I add a little beef fat to give me about a 95% lean burger. They can vary from 90% fat - 10% lean to 50% fat - 50% lean. My preferred ratio is 80 to 85 percent meat, 15 to 20 percent pork fat. A ratio one-third to one-quarter part fat to each part of venison is a good starting point. I dislike beef tallow; it's too waxy for me. Use a mixture of 30-40 percect pork butt and 60-70 percent venison in dishes like meatballs and breakfast sausage, (Jenny Nguyen-Wheatley photo) While pork shoulder is a fatty cut, it's more meat than fat. If we do hamburgers we just mix ground beef about 50/50. Oct 23, 2020 #8 D Drenalin Senior Member Joined Nov 15, 2018 Messages 907 I like mine with a little beef fat, maybe 10-15%. Another option is to grind fatty chunks of pork with your venison meat for a different flavor. The only time we add pork is when we make sausage then we 75/25 pork. I recommend ground chuck 80/20% fat ratio. If you render pork fat it becomes lard. 2. It's not an exact science and a scale would be much easier, but we use what we have on hand. I've never had a problem with 100% venison being dry in tacos, spaghetti, or meatloaf. Awesome! Using a ratio of 75% game meat to 25% pork trimmings will give the game meat some pork flavor and bind it when cooking, without removing the venison taste. Using a ratio of 50% game meat to 50% pork butts or pork shoulders will give you a high quality sausage with a pork influence. They can vary from 90% fat - 10% lean to 50% fat - 50% lean. If I'm making ground meat for burgers, chili, meatloaf etc, I mix 70/30 ground beef with venison at a 50-50 ratio. Can I use beef fat for venison? 4 cups of meat and 1 cup of suet go into a nice bit stainless steel mixing bowl.Get firm fat, and you'll need about 1 part fat to 4 parts venison, maybe more. The . First: All burgers, venison or no, need fat. I got to thinking (sometimes a dangerous thing) that if I added more beef fat to a grind or picked up some . They can vary from 90% fat - 10% lean to 50% fat - 50% lean. (Recommended ratio is about 15 percent or a little higher of fat) Do not overmix the ground meat, or you'll end up with dense burgers. Form a divot in the top of the burgers to help catch some of the juice. Might as well just make pork sausage at that point. We've established that there is no definitive answer to the question of how much pork fat to add to venison sausage - you can use anywhere between 20% and 50%. You can add 25 percent pork and 25 percent beef for three-meat mixture. As I mentioned before, we use a 50/50 ratio of pork to venison. Pop the meat onto a lined baking tray, cover with wrap and freeze for 1 hour. And fat helps hold your burger together. Use the food scale to add the correct amount. Gives it added flavor and is a nice change. Making sausages and using beef fat instead of pork. Fat is usually added at the time your deer is being processed but it can also be added while making this recipe (see recipe card below). re: Ground Venison to Fat Ratio Posted. Place the burgers on the grill or in the hot pan, and cook for anywhere from 5-8 minutes per side. Step 5 The fat will melt when cooking. Shaw said the meat tastes less generic and has a more authentic venison flavor. 8139 posts. You will need a ratio of 7-10 percent fat to game burger. Don't tell me the odds. They can vary from 90% fat - 10% lean to 50% fat - 50% lean. Also, fat will be the first thing to go bad in the freezer. You can substitute the bacon for 3 pounds of beef fat or 5 pounds of pork roast fat, but I wouldn't because it is simply out of sight with the bacon. I add beef for burger and pork for sausage. A general ratio of fat to lean in sausages is about 25% fat to 75% lean. can of black beans ½ tsp. 25% ish is good for me. Also, how much pork fat do I add to deer sausage? 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