Home Forums Hunting & Shooting Food, Cooking, and Game Preparation Mixing bacon w deer burger?

Anyone else out there grind in Bacon w their deer burger? I did for the first time this year. 2lbs bacon to 10 lbs of venison. Used “bacon ends” that were vacuum packed in 2 lb packages at Winn Dixie. It was relatively cheap ~8$ for a 2 lb package.
For those that do it, what is your favorite ratio of bacon to burger?

Have had bacon burger.
Never could really notice what it brought to the party.


We add 80% burger. 1/4 to 1/3. Just enough to add fat and some flavor.
Without losing the deer flavor.

A guy at work used pork shoulder.
Never tried it.
Beef/deer? Kinda similar.

Pork/deer? Funky sausage?

we have done 10-12 % bacon to deer and it has just a hint of bacon flavor. worked very well.

Seems to me you are going to end up with a lot of uncooked bacon in the middle of the burger. Maybe precook the bacon chunks?

You don't eat raw bacon ?

You know it's cured, right ?

& he's only mixing at 17 % roughly.

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. 👍

I usually use bacon in my venison sausage. Not sure what the ratio is, probably 10-15%. I used to be able to get a 10lb box for $20 which was cheaper than pork butt. Made it taste good.

I know its cured. Still wouldnt eat it without cooking to get the proper texture,

Never tried bacon, I've always added pork butt to my deerburger.

Pork and beef fat both render at about 135 degrees. As with almost all other fats

Beef fat is harder in consistency due to the type of fat it is, but it still renders at about same temp.

We use both depending on what we are making with the venison product.

Breakfast sausage and cased sausages -pork
Basic ground meat for every day cooking- beef or a mix of both
Summer sausage-mix of both

Haven’t tried bacon ends in ours but my buddy does it with all his . I like it

I had a venison burger my cuz said was ground with bacon ends last week. It was dang good chewin.

We grind ours with bacon ends. I can’t remember the ratio the guy who does ours uses. Everyone who has it likes it.

We get the leavings from 3 or 4 sportfishing lodges every fall. We take what we want and bring the rest to a village 20miles away. Saying that we have ground lots of mooseburger (various types) with our moose with great results. The best moose burger ever is the year we raised pigs and used straight fat and internal moose fat too. You can't add too much fat as it cooks out pretty fast!

i like Jimmy Dean hot pork sausage mixed with deer burger

It's been several years since I've done it. It's good, but everyone just seems to prefer beef suet for burger and fat back for sausage.

too much flavor change with bacon. I use fatty steak trimmings

I have used bacon ends and pieces with ground deer. I added breakfast sausage seasoning to it trying to make breakfast sausage. I only tried it once.

Beef for burger...increase it to 25%..pork for sausage type stuff.....u make bacon burger..mark it .. in a recipe that calls for burger..they didn't say bacon...just a heads up !

Close. 😉

15% beef fat for burger.

30% pork fat for sausage.