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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
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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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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!
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TRUMP 2020
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Campfire Tracker
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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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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!
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"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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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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Campfire Oracle
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Also, much easier to grind if it's half frozen, especially the fat.
"Dear Lord, save me from Your followers"
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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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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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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.
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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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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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