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Posted on 12/17/23 at 8:11 am to Koolazzkat
Thanks for the replies 
May try a couple different ways based on the replies.
May try a couple different ways based on the replies.
Posted on 12/17/23 at 8:33 am to deltaland
I grind 10# venison with 10# brisket and 2# of bacon, and stuff into the LEM 2# bags with no seasoning, that way they can be used for anything. It stretches the deer meat and gives it a good amount of fat. I only coarse grind once, to avoid affecting the texture of the meat from too much handling. It makes awesome burgers…the only ones my family wants now.
Posted on 12/17/23 at 9:04 am to Sparty3131
This. My family prefers it lean in the things we cook. We don’t use it for hamburgers. Chili, spaghetti, tacos, etc. The fat has been a big PITA when I’ve tried it. Cleanup is much easier with meat only.
This post was edited on 12/17/23 at 9:06 am
Posted on 12/17/23 at 9:09 am to deltaland
quote:
I’ve always cut up the back straps for minute steaks
With a buck / larger deer, I usually keep the loin section whole and have my guy cut
t-bones and rib steaks.
One of my favorites.
Posted on 12/17/23 at 11:13 am to El Tigre Grande
Instead of another thread, how long can I push keeping fresh venison on ice or in the refrigerator before it needs to be in the freezer? I’ve kept it iced down with the drain plug pulled for a week before taking to the processor, trying to figure out if the backstraps from the deer I shot Thursday will still be good to serve fresh next week.
Posted on 12/17/23 at 12:27 pm to Icansee4miles
Two weeks is fine as long as the meat was cleaned pretty well, is covered in ice and not touching the walls of the ice chest, and the plug is out. Any longer than that and I’d want it to either be dried in a walk-in or frozen. If I were you I’d take the backstraps out about a day before you want to cook them and dry brine in the fridge uncovered on a baking rack. Nothing to do with spoilage, just has made the last few backstraps I’ve done come out fantastic.
Posted on 12/17/23 at 12:40 pm to deltaland
We have field dressed and ate the back straps immediately
Posted on 12/17/23 at 12:41 pm to Icansee4miles
quote:
how long can I push keeping fresh venison on ice or in the refrigerator before it needs to be in the freezer?
quote:
trying to figure out if the backstraps from the deer I shot Thursday will still be good to serve fresh next week
You good. Either keep it on fresh ice directly or in a bag, or put it on a drying rack in the fridge. People “dry age” them for weeks
Posted on 12/17/23 at 8:00 pm to biggsc
quote:We always had whoever processed it mix ground beef & venison 1/2 & 1/2. Not sure what part of the deer it was. I loved it. It tasted like hamburger but wasn't as fatty.
Mix it with ground beef
I always enjoyed feeding those burgers to girls that thought shooting deer was mean. I's always tell them after they'd told me how good the burgers were.
Posted on 12/17/23 at 8:34 pm to deltaland
I’m likely in the minority. My primary red meat is venison and I live on land from which I take 4-5 deer annually.
I do my ground with 100% deer meat. I add some liquids for burgers, ie Worcester, Cajun power, olive oil, etc and I oil the grill. Many people have said they are the best deer burgers they’ve eaten. Try this, especially if u want to save some money and keep some lb’s off you lol.
And in chili, spaghetti, tacos, etc it’s money as well.
I do my ground with 100% deer meat. I add some liquids for burgers, ie Worcester, Cajun power, olive oil, etc and I oil the grill. Many people have said they are the best deer burgers they’ve eaten. Try this, especially if u want to save some money and keep some lb’s off you lol.
And in chili, spaghetti, tacos, etc it’s money as well.
Posted on 12/18/23 at 9:03 am to PlaySomeHonk
I don't follow exact numbers. But My primary meat year round is deer.
Usually in TX deer are 70-100lbs. So 30-50lbs of meat after cleaning.
I will buy an 8-12lb brisket, and a 6-8lb Pork Shoulder. Leave all fat on both.
Grind all the deer meat on course, grind the brisket and pork shoulder on course, mix well, then run it back through the grinder on fine.
Comes out fantastic and its about 20-30% mix depending on size of the deer you put in.
Usually in TX deer are 70-100lbs. So 30-50lbs of meat after cleaning.
I will buy an 8-12lb brisket, and a 6-8lb Pork Shoulder. Leave all fat on both.
Grind all the deer meat on course, grind the brisket and pork shoulder on course, mix well, then run it back through the grinder on fine.
Comes out fantastic and its about 20-30% mix depending on size of the deer you put in.
Posted on 12/18/23 at 9:45 am to Tight 10
quote:Does a great burger, but brisket is even better, but of course more expensive. Occasionally I will add bacon if I get a leaner brisket or if I do an entire bigger deer. Most of the time I save a flat roast or two and grind the rest.
Mix with a Boston butt
Posted on 12/18/23 at 12:59 pm to Red Stick Rambler
10% brisket fat
Posted on 12/18/23 at 1:41 pm to TFLEX
quote:
run it back through the grinder on fine.
I know a lot of folks do this, but for those of you who do, what size plate are you using on the course and fine grind? I’ve run a lot of deer through a grinder and have never found the need to double grind anything so long as a decent amount of the silver skin is removed on trimming. The times that I’ve double ground, the meat was basically pulp using a #10 plate, and it was a pain in the arse to feed it already ground. I didn’t like the consistency at all, it was hotdog fine. I can see it for sausage with binder, but when used in normal ground meat recipes, it is like meat paste.
Posted on 12/18/23 at 3:16 pm to deltaland
You don't need to grind it twice, just get a decent 1/2 - 3/4 horsepower grinder. I mixt my venison with brisket, 80% venison 20% brisket. Don't season until you cook it. Just order the same bags that the processors use and bag it up once ground up and freeze.
Posted on 12/18/23 at 3:21 pm to deltaland
quote:threehunnert magnum
Best way to process venison into burger?
Posted on 12/18/23 at 6:30 pm to White Bear
The best I’ve had done was with bacon ends.
Posted on 12/18/23 at 7:04 pm to Icansee4miles
I’ve aged my deer in the fridge uncovered for 21 days and then cut it into steaks. FYI.
Delicious and tender
Delicious and tender
Posted on 12/18/23 at 7:20 pm to deltaland
Debone, grind, and form into burger Patty. Cook on grill….. seriously don’t need to add anything. Have been doing it this way for many years. It’s actually healthy.
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