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Started By
Message
DIY ground meat w/ Venison
Posted on 10/25/16 at 5:15 pm
Posted on 10/25/16 at 5:15 pm
Anyone have some tips or suggestions?
A hunting buddy does his with a 3/4 hp meat grinder from Cabelas and mixes it 50/50 with either pork shoulder or brisket and then freezes it in 2 lb. packages....looks easy enough.
Here's to hoping the OB can help me end up with some top notch burger/taco/spaghetti etc meat!
A hunting buddy does his with a 3/4 hp meat grinder from Cabelas and mixes it 50/50 with either pork shoulder or brisket and then freezes it in 2 lb. packages....looks easy enough.
Here's to hoping the OB can help me end up with some top notch burger/taco/spaghetti etc meat!
10
Posted on 10/25/16 at 5:18 pm to SomeGuyFromLA
pork
Posted on 10/25/16 at 5:23 pm to SomeGuyFromLA
95% venison, 5% beef fat is my go-to ratio.
Posted on 10/25/16 at 5:29 pm to SomeGuyFromLA
I mix with pork shoulder when I grind. But I do around 70/30 venison to pork ratio.
Posted on 10/25/16 at 5:39 pm to SomeGuyFromLA
Fry up some test patties on the spot, make sure youre happy with spices and fst content. Last thing you want is for it to be dry. Also, double grind it.
Posted on 10/25/16 at 5:40 pm to 03GeeTee
I used to mix with pork (Boston Butt). My father-in-law uses brisket. The past two seasons I haven't mixed it with anything. Still great for chili, tacos, and the like.
Posted on 10/25/16 at 6:54 pm to SomeGuyFromLA
For ground meat, I go 50/50 venison to beef, but make sure you use a fatty cut. It's easy enough to just go buy the 70/30 ground beef tube at Sam's and mix that with it.
Posted on 10/25/16 at 6:57 pm to SomeGuyFromLA
Why do a lot of people use so little venison when making burger and sausage? Do they not like deer? I don't get the point. Not flaming, genuinely curious.
This post was edited on 10/25/16 at 7:02 pm
Posted on 10/25/16 at 7:01 pm to cbiscuit
It's the fat content.
Beef has a great tasting fat, while venison fat kinda sticks to the roof a ya mouf.
Eta: nothing wrong with pure vesison for chili, spagetti, etc. You need the beef fat for burgers and usually pork fat for sausage. I trim most venison fat off though...
Beef has a great tasting fat, while venison fat kinda sticks to the roof a ya mouf.
Eta: nothing wrong with pure vesison for chili, spagetti, etc. You need the beef fat for burgers and usually pork fat for sausage. I trim most venison fat off though...
This post was edited on 10/25/16 at 7:04 pm
Posted on 10/25/16 at 7:23 pm to dat yat
I understand it lacks fat standing alone but 50-50 seems overkill.
Posted on 10/25/16 at 7:28 pm to dat yat
quote:
nothing wrong with pure vesison for chili, spagetti, etc.
In fact, I recommend it. No need to drain greasy meat. Don't hunt much anymore, but if I get my hands on a deer, I grind it up as pure deer meat. If you want to make burgers, you can usually find already ground pork at the grocery store. Just thaw your deer meat and mix when making patties. Most other ground meat dishes have a sauce or something that makes up for the dryness of pure deer.
Posted on 10/25/16 at 7:31 pm to SomeGuyFromLA
Venison
Pork Fat
Beef
Pork Fat
Beef
Posted on 10/25/16 at 7:32 pm to KG6
I use 5-10 % beef fat trimmings. I grind venison the grind fat then mix third time with measured portion of beef fat. It has flavor that everyone in my house enjoys.
Posted on 10/25/16 at 8:15 pm to SomeGuyFromLA
For the last 5 years, I do straight ground deer for spaghetti, chili, lasagna, etc. I'm not crazy about straight deer burgers, still trying to find the right mixture. I'm thinking about adding bacon this year.
Posted on 10/25/16 at 8:45 pm to cbiscuit
Yep, 50/50 is high; 2/1 or 3/1 is enough.
Other than burgers or sausage, pure venison is good eating.
Other than burgers or sausage, pure venison is good eating.
Posted on 10/25/16 at 8:56 pm to dat yat
I use bacon. A little over 1 pound of bacon to 9 pounds of venison.
Posted on 10/25/16 at 8:58 pm to cbiscuit
I like deer hunting
I don't like ground venison without something added. Pork is cheaper than brisket so I go 60/40 pork.
I don't like ground venison without something added. Pork is cheaper than brisket so I go 60/40 pork.
Posted on 10/25/16 at 9:04 pm to tigerfoot
I go to my local butcher and ask him to save fat scrapes from ribeyes they slice for a week or so. Then it's 80/20 lean venison to straight beef fat. Grind once, mix thoroughly and put in the freezer until its just shy of frozen solid. Then I break it up and run it back through the grinder. Vacuum pack and freeze. Last year I put up 55 pounds and it lasted until mid August as my only source of ground meat.
Posted on 10/25/16 at 9:09 pm to TigernMS12
That sounds delicious.
Posted on 10/25/16 at 9:22 pm to SomeGuyFromLA
Would straight deer burgers be too dry if cooked rare, medium rare?
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