Adding fat for ground deer meat

I like using beef fat (7lb deer : 1lb beef)

ETA: I do 7:1 because a 1 gallon ziplock bag holds ~7lbs or deer. So when I grind in small batches, I grab a gallon of deer and a pre-made lb of fat and go for i t


I have done bacon in small batches


Boston Butt when on sale is nice too but best for sausage

When I used to add fat,I liked beef fat better.Venison with pork fat seemed to get an off -taste after it had been if freezer a few months.
I quit adding fat a few years ago since it negates the health benefits of venison.What we do is purée an onion in blender-1 onion to 2lbs ground.That is for burgers or meatloaf,spaghetti which is one of my favorite doesn’t need it.
The burgers are nice and juicy,they are somewhat fragile so you can add a little bread crumbs to help it stick together better.
If anyone is skeptical keep 2lbs plain separate and try it.

I use some bread crumbs and an egg.

I buy untrimmed Prime Brisket at Sams for $3.48# and mix that in while grinding 60/40...comes out great.

Boston butt for sausage and ground meat 70/30 ratio for both. Used just bacon ends/pieces for burgers at an 80/20 ratio.

What Pepperidge said, untrimmed brisket.

Do not use any added fat for ground meat. It doesn't last as long and gives it a bad taste. I'd use bacon ends if I was going to use anything. You can add olive oil or coconut oil while cooking to keep it from drying out.

Been adding fat for years. It isn't the fat that makes it go bad. It's the seasoning when you make sausage. Thats why I make 10 lbs at a time. When it gone I make more.

I stopped adding any fat or fatty meat, tastes great with spices and holds together great. I have added Italian bread crumbs with an egg as well.