|
Joined: Aug 2017
Posts: 8,929
Campfire Outfitter
|
OP
Campfire Outfitter
Joined: Aug 2017
Posts: 8,929 |
I know this has been discussed before, but I couldn't find it.
What everyone's preferred meat:fat ratio for burger? Sausage?
I typically do 10% for burger, 30% for sausage.
Have another batch to do. Thinking about doing 20% fat for my burger.
Picked up some lamb the other day, was thinking about adding lamb fat to my grind. Anyone ever done that?
|
|
|
|
Joined: Nov 2005
Posts: 1,673
Campfire Regular
|
Campfire Regular
Joined: Nov 2005
Posts: 1,673 |
My routine is 2 parts venison to 1 part of the fattiest beef chuck roast I can find. Don't know exactly what the ration ends up. Find it to give the perfect texture and plenty of moisture and tastes like venison. I have had venison ground with just fat and it is fine as burgers or meatloaf. But don't like how much it breaks down in things like chili or tacos. Something about the beef really helps hold it together.
|
|
|
|
Joined: Dec 2010
Posts: 3,734
Campfire Tracker
|
Campfire Tracker
Joined: Dec 2010
Posts: 3,734 |
I do 80/20 for burger and sausage
|
|
|
|
Joined: Aug 2017
Posts: 8,929
Campfire Outfitter
|
OP
Campfire Outfitter
Joined: Aug 2017
Posts: 8,929 |
Farmer said he'd have the slaughter house put aside some kidney and heart fat next time he takes some to slaughter.
We love lamb, so am excited to try the fat in some elk or deer burger.
|
|
|
|
Joined: Aug 2012
Posts: 5,402
Campfire Tracker
|
Campfire Tracker
Joined: Aug 2012
Posts: 5,402 |
Up until this year I used 75/25 venison to pork butt . But this year I went with 100% venison for my grind. I generally don't make sausage out of venison but rather I use 100% pork butt for that. I use most of my venison grind for chili , cheese burgers , tacos and pasta sauces. I didnt know if that would workout with no addition fat added in but It is working out just fine. I will probably do the same next year. My venison is all eastern whitetail.
Life can be rough on us dreamers.
|
|
|
|
Joined: Aug 2014
Posts: 4,903
Campfire Tracker
|
Campfire Tracker
Joined: Aug 2014
Posts: 4,903 |
I worked up 4 deer hams yesterday and ground them. I added a 1 gallon ziplock bag of prime ribeye fat. Probably less than 10% fat in the mix. Cooked some last night for supper and it was very good.
|
|
|
|
Joined: Dec 2005
Posts: 9,562
Campfire Outfitter
|
Campfire Outfitter
Joined: Dec 2005
Posts: 9,562 |
We use beef fat with deer to. About 20% . We usually ad burger seasonig before grinding
|
|
|
|
Joined: Mar 2006
Posts: 3,424
Campfire Tracker
|
Campfire Tracker
Joined: Mar 2006
Posts: 3,424 |
I use 30 to 50 percent 73/27 burger.
If you love someone set them free If they come back no one else liked them Set them free again
|
|
|
208 members (358WCF, 257_X_50, 1minute, 300_savage, 204guy, 10gaugemag, 30 invisible),
2,144
guests, and
976
robots. |
Key:
Admin,
Global Mod,
Mod
|
|
Forums81
Topics1,187,726
Posts18,400,645
Members73,822
|
Most Online11,491 Jul 7th, 2023
|
|
|
|