The LIVESTRONG Foundation and LIVESTRONG.COM do not endorse Your preference. I’m a fan of keeping the math simple, so I work in 5-pound portions. Does Venison Need Fat? If fatback isn’t available, the next best choice is well-marbled pork butt. For burgers you might then want to mix the straight venison with a bit of bacon or pork or regular hamburger. Fat is fundamental to creating a juicy product. I usually double the amount of oil called for in a non-game recipe when browning the meat. Perhaps Brody Henderson has the right idea; he grinds everything with 25% fat so it’s versatile for all cooking applications. Slice and eat. My parents used to buy fat briskets to mix with ground venison. Deer fat is not palatable and does not melt well, making it a poor choice for adding fat to your ground meat. … If we make venison burgers we add 1 egg per pound, mix, and make patties. The egg will bind the meat and hold your burger together. balsamic vinegar. The fat content. Moreover, we do not select every advertiser or advertisement that appears on the web site-many of the dont know if you have access to wild pigs where your at but here its pretty convenient here. The Cut: Trim the external fat of fresh, cooled venison with sharp knife. Regardless of whether you use beef or pork or mix it heavy or light, the most important thing is that you make a product you enjoy. and 2021 You can also use beef suet, but the texture and flavor aren’t as good as pork. Pour bacon and grease into a … Copyright © onion powder. Keep the meat cold while processing to prevent an environment for bacterial growth. Texas A&M University; Venison Sausage; David Wm. Thought of packaging them up frozen in packs of 4 after all that. Fat equals juiciness and flavor, which is why the lean-to-fat ratio in ground beef is … Worcestershire sauce. She now writes hobby-based articles on cooking, gardening, sewing and running. For others, it’s a necessity. A power grinder allows you to mix many cuts of meat into a single format. Another option is pork belly, which is the first choice for those who really disdain the taste of venison. You can or The venison is trimmed up and cut into nice small hunks that will work well in their grinder, then they mix the meat & beef fat at a 4:1 ratio. Feed venison pieces into meat grinder. This may sound counterproductive to health benefits, yet the outcome is well worth the effort. Try something different with your deer trim - Venison Bacon. As a general rule, I almost always pan fry my venison burgers as well. She holds a Bachelor of Science in animal science and business from University of Wisconsin-River Falls. 1/2 tsp. How Much Fat Should You Add? For Burgers I mix beef fat/suet 1 1/2- 2lbs beef fat -10 pounds venison. For sausage I pefer a 60/40 or 70/30 mix with venison/pork butts. the only time i mix meats is for a recipie. What Type of Fat? like for my hash... but its a big batch. That would be about 1/2 lb. pepper. thats the best deer burger ive made. venison beef mixture. Use the food scale to add the correct amount. 2:1 ratio WT venison & wild hog, then add 20% pure domestic pork fat. My rule of thumb is to add 10-20% fat when making venison burgers. Copyright Policy Continue to add venison and fat into grinder. The 90-10 ratio will produce a lean patty, whereas an 80/20 will be richer. diagnosis or treatment. Leaf Group Ltd. Evenly distribute roughly 15% cubed pork fat with the venison. They... Our picks for the week’s best hunting, fishing, wild foods, and conservation content. 2 Tbsp. It should not be You can choose a flavored oil, like coconut oil or clarified butter, to add fat and complement the dish you’re cooking. Mix in meat seasonings of your choice to mask the flavor of the venison, if desired. Weigh the ground venison with a food scale. This produces a very lean meat that can be seasoned accordingly for sausage or ground meat. salt. Use this weight to determine the amount of ground beef or ground pork sausage to add. The Perfect Game Meat to Fat Ratio is None at All. 1 lb. The amount of meat that you have on hand probably won’t come to an even weight, and it’s perfectly fine to be flexible with ratios. Preparing the Meat for Grinding. Turn those lesser cuts of deer meat into awesome venison hamburgers. That would be about 1/2 lb. used as a substitute for professional medical advice, Its flavor doesn’t overpower wild game and it has a soft texture. I tend to go a little higher on the venison, say 60/40, but I’ve found that going any heavier than that on venison-to-pork ratio leads to dry, crumbly bacon. Process the meat combination with the meat grinder, or combine it with your hands, without mashing the meat excessively. Spencer Neuharth works with a rule of tens: 10% fat for burger, 20% fat for sausage, and 30% fat for everything else (snack sticks, summer sausage). 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