Originally Posted by srwshooter
Originally Posted by Judman
Originally Posted by LongSpurHunter
That's what I typically do, or just plain old pork fat.

Pork fat renders at a lower temp than beef fat, so you don't get those 'fat' balls in what you end up eating. I never use beef fat with venison.


I’ve made that mistake before, with sausage and pepperoni, only pork now. 👍

Dont see how you can get fat balls in burger, it’s all ground the same. Plus I never seen fat balls in beef burger.



You can when cooking. Deer is done before the beef fat.