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Hi guys. In the past I've mixed pork with my ground deer meat and it has been good or maybe good enough...... so what else can I do? I've heard that I can also use beef fat, beef tallow or pork fat. I guess I am looking for a way to make my venison stick together without actually adding another meat to it. What do you guys suggest? Thanks in advance, Bob
I sure could go for some $2.50/gal gas and a mean tweet!
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Campfire Tracker
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I buy Rib racks for steaks and trim the fat off the outside to suit me . I freeze it until I work up a deer. Ribeye fat makes a good mix with ground venison.
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I prefer pork to beef so I use ground pork, pork fat, bacon or smoked jowl with my ground venison.
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Campfire Ranger
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Go get stake trimmings from your butcher
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Thanks guys. I appreciate it.
I sure could go for some $2.50/gal gas and a mean tweet!
NRA Benefactor member, disgruntled. Life member: Firearms Owners Against Crime. Life member: GOA Member: RMEF
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Beef trimmings from my local supermarket... free or cheap and works better than pork fat in my opinion.
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Campfire Oracle
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Campfire Oracle
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For burgers, I like beef fat @ 10%. For sausage, pork fat @ 30%. We can get ~ 5 lb frozen bags of ground fat at a local groceteria.
If you take the time it takes, it takes less time. --Pat Parelli
American by birth; Alaskan by choice. --ironbender
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Campfire Kahuna
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For burgers, I like beef fat @ 10%. For sausage, pork fat @ 30%. We can get ~ 5 lb frozen bags of ground fat at a local groceteria. Not pork meat, just pork fat?
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Campfire 'Bwana
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Campfire 'Bwana
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I take a box of bacon ends and grind it up and mix what i think I need in ground deer or elk. Make great burgers!
Founder Ancient Order of the 1895 Winchester
"Come, shall we go and kill us venison? And yet it irks me the poor dappled fools, Being native burghers of this desert city, Should in their own confines with forked heads Have their round haunches gored."
WS
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Campfire Oracle
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I take a box of bacon ends and grind it up and mix what i think I need in ground deer or elk. Make great burgers! That Beef fat has a higher 'melting' temp, I don't like sheit over cooked and I don't like balls of beef fat still hanging out in my burger
"Dear Lord, save me from Your followers"
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Campfire Oracle
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Campfire Oracle
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For burgers, I like beef fat @ 10%. For sausage, pork fat @ 30%. We can get ~ 5 lb frozen bags of ground fat at a local groceteria. Not pork meat, just pork fat? Yes. I find using straight fat it’s easier to calculate % without guessing. We’ve done sausage w bacon and/or shoulder and it seems less like sausage of whatever the game meat is.
If you take the time it takes, it takes less time. --Pat Parelli
American by birth; Alaskan by choice. --ironbender
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Campfire Ranger
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I have used pork steak in the past, this year I made some venison sausage with mild Italian bulk sausage. I add teriyaki to the mix and smoke with alderwood for 3 hrs. finishing in the oven at 200 degrees for one hour.
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Campfire Oracle
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Also, much easier to grind if it's half frozen, especially the fat.
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Im in the bacon camp as well. Buy a box of ends and pieces. Grind with the venison.
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Campfire Greenhorn
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I like to mix 70 percent deer to 30 percent smoked bacon end pieces.
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Campfire Tracker
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I prefer beef fat for burger, not sure I have a preference for sausage. I generally mix 6-10% depending on how much fat I have and how fat assed I am at the time of butchering. Honestly 6-8% is just as good as 10% in my opinion. My dad disagrees with me.
Our local grocers will cut and save beef or pork fat if you ask them too, usually. Sometimes they give it to me for free, sometimes it's like $0.25/lb.
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Campfire Kahuna
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For burgers, I like beef fat @ 10%. For sausage, pork fat @ 30%. We can get ~ 5 lb frozen bags of ground fat at a local groceteria. Not pork meat, just pork fat? Yes. I find using straight fat it’s easier to calculate % without guessing. We’ve done sausage w bacon and/or shoulder and it seems less like sausage of whatever the game meat is. I like that reasoning. I reckon a deer sausage ought to taste a bit like deer. Never did mind. Hell, I like mutton.
I am MAGA.
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Campfire Kahuna
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Campfire Kahuna
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With the last deer I processed, I used beef fat. My son's restaurant buys a lot of beef, and trims the rounds. I get those trimmings and mix 20% in with the ground venison. Makes a great tasting burger that holds together on the grill.
Last edited by Mannlicher; 12/03/17.
Sam......
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Campfire Outfitter
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beef fat,grind the fat as small as you like then mix it in the venison and grind. you will get a better mix and no more 'fat balls' then with all beef.
8lbs of meat 2lbs of fat
local krogers sell beef fat
Last edited by srwshooter; 12/03/17.
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Campfire Tracker
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I prefer beef/beef fat, as I don't want to have to cook the life out of a burger because of a need to bring it to pork temps. The point from a packer brisket is a great way to add fat to a batch of venison burger. Separate the point, trim off the hard fat/gristle, and then grind it with venison at about 5:1 ratio. Then smoke up the brisket flat.
Jeff
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I use bacon for the fat too: 10% by weight or a bit more.
What I have found to help keep the burger together is to grind it once with whatever plate you wish, and to double grind it with the finest plate you have.
I like mine to come out almost as a paste. For whatever reason, I have found it holds together better.
I don't think it helps to hold the meat together at all, but I do also add a bit of season salt, cheese and sometimes even Jalapeños into the grind.
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I mix enough 80/20 beef to get the fat where I want it. One third beef is close.
This is my wife's absolute favorite burger.
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That is my wife's preference as well. She buys 80/20 or 85/15 ground beef in bulk when it goes on sale and mixes it 50/50 with the venison.
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Campfire 'Bwana
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Campfire 'Bwana
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Also, much easier to grind if it's half frozen, especially the fat. Yep, whatever you use, this is the best way to do it !
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Hi guys. In the past I've mixed pork with my ground deer meat and it has been good or maybe good enough...... so what else can I do? I've heard that I can also use beef fat, beef tallow or pork fat. I guess I am looking for a way to make my venison stick together without actually adding another meat to it. What do you guys suggest? Thanks in advance, Bob The only thing I want in my ground venison is ground venison. Anything else is blasphemy and a shooting offense. I don't understand why anyone would waste venison by adding pork, beef, or anything else to it. If I didn't like venison as God delivered it, I wouldn't shoot it. Tom
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O Hi guys. In the past I've mixed pork with my ground deer meat and it has been good or maybe good enough...... so what else can I do? I've heard that I can also use beef fat, beef tallow or pork fat. I guess I am looking for a way to make my venison stick together without actually adding another meat to it. What do you guys suggest? Thanks in advance, Bob The only thing I want in my ground venison is ground venison. Anything else is blasphemy and a shooting offense. I don't understand why anyone would waste venison by adding pork, beef, or anything else to it. If I didn't like venison as God delivered it, I wouldn't shoot it. Tom Plain ground venison taste bad to me if you make burgers out of it plus it falls apart plain deer is fine if you making chili or tacos.
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Thats pretty good, best burgers I’ve made are 50/50 with sotore bought groud beef.
If you are watching your cholesterol, oatmeal mixed into the 100% venison will help hold it together too.
You can also pre make the patties, freeze them, and put them stright on the grill frozen. Helps them to hold together a little better.
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Campfire Outfitter
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Ten percent bacon bits and ends or 20 percent 80/20 burger. If intended only for burger patties you can add your seasoning salt of choice, cheese, and chile peppers.
Sean
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Campfire Ranger
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I don't mix anything with my grind, elk, deer, or pronghorn. Wild game meat is the healthiest a person can eat. Why ruin it? Adding anything to it is like mixing great tasting whiskey and Coke.
If you only flip you burgers once when on the grill, they won' fall apart
If God wanted you to walk and carry things on your back, He would not have invented stirrups and pack saddles
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Bacon ends for elk or deer burger.
Ed
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Ends and pieces bacon. I’ve used brisket before too.....back when brisket was cheap anyway.
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I usually add 5% clean white beef fat. My grocery butcher provides for free, coarse ground.
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Bacon ends and pieces ground into the deer meat. I do about 20% bacon to deer and for ever 2 pounds i use dry onion soup mix powder packet. Makes a great grilled buirger and a fine hamber steak with gravy. Also have mixed ranch powder with the bacon deer mix. It’s pretty dang good.
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I buy Rib racks for steaks and trim the fat off the outside to suit me . I freeze it until I work up a deer. Ribeye fat makes a good mix with ground venison. This is what I do as well.
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I am in the don’t mix anything with my venison crowd. It works fine for everything except actual burgers, and then I add an egg to the meat to get it to stick together. Unless we are talking sausage, then I add one pound of organic pig fat per four pounds of venison.
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Campfire Tracker
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Fat cap from a trimmed top block or any other beef fat. Grind mixture twice, wrap.
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