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TygerT
LSU Fan
Gonzales,La.
Member since Nov 2010
167 posts

Deer processing question
Does anyone know the ratio of beef fat to deer meat for ground meat? I usually use Boston butt but I’m wanting to try something new. I bought 13 lbs of fat but I don’t want it to be too greasy. Thanks


bigbuckdj
LSU Fan
Member since Sep 2011
852 posts

re: Deer processing question
Recent thread
That has some great suggestions. I do 10% beef fat.


Jack Daniel
LSU Fan
In the bottle
Member since Feb 2013
14408 posts

re: Deer processing question
I do one 10-13 lbs brisket per deboned deer. An average deer is about 20-25 lbs of meat when deboned


TygerT
LSU Fan
Gonzales,La.
Member since Nov 2010
167 posts

re: Deer processing question
Thanks that’s about what I have. 170 pound buck minus the back strap and tenderloins.


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Tiger-Striped-Bass
LSU Fan
The Bay Area
Member since Dec 2004
1075 posts

re: Deer processing question
Where can you buy beef fat? What kind of place? Grocery store meat dept?


KingRanch
LSU Fan
The Ranch
Member since Mar 2012
61207 posts

re: Deer processing question
Any local butcher


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TygerT
LSU Fan
Gonzales,La.
Member since Nov 2010
167 posts

re: Deer processing question
I’m in Gonzales and got it from Lamendolas. You will need to call and give them a heads up to save the trimmings.


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Swampman
LSU Fan
North La.
Member since Feb 2016
219 posts

re: Deer processing question
I tried 30% beef fat with deer this year for hamburgers. It seems to be great. Might could get by with less though. The beef fat is easily obtained at local grocery stores. Hog fat is a little harder to get since deer processing usually keeps it bought up.


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MsHoghunter
Member since Oct 2017
41 posts

re: Deer processing question
I use 10-15% pork belly.


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TygerT
LSU Fan
Gonzales,La.
Member since Nov 2010
167 posts

re: Deer processing question
Got it done today. I had 40 pounds of deer meat and used 5 pounds of beef fat. I fried some burgers on the black stone and they had a good taste. The only thing is they wanted to fall apart. Do I need more fat or was it too much? Thats


BrushyCreekCajun
LSU Fan
N-LA
Member since Nov 2016
156 posts

re: Deer processing question
I used 1/3 pork butt. It’s not quite as fatty as pork fat. Might use a little more this year.

Also used Leggs seasoning Hot. 6oz for 12lbs of mixed meat.

Was happy with it.


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Hank R Hill
Texas Fan
Arlen,TX
Member since Jan 2017
141 posts

re: Deer processing question
Yes unless you just want to deal with the burgers falling apart. Mixing bread crumbs, eggs, dry Italian seasoning, etc helps it all stick together but nothing beats fat


TygerT
LSU Fan
Gonzales,La.
Member since Nov 2010
167 posts

re: Deer processing question
I tried 10% this time. Maybe I will go 15 or 20% next time and see how that goes.


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