Anything higher is a bit indulgent, but we won’t judge you. When you’re ready to put this into practice, here are a few of our favorite recipes to try out. 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. On the other hand, an authentic sausage should be succulent. Use this weight to determine the amount of ground beef or ground pork sausage to add. If we make venison burgers we add 1 egg per pound, mix, and make patties. 1/2 tsp. That doesn’t necessarily mean you need to add it while grinding—I often grind 100% venison that I plan to keep loose for recipes like Thai lettuce cups, taco meat, or Shepherd’s pie. For others, it’s a necessity. Use the food scale to add the correct amount. ; December 2009, Food Network; Mini-Venison Burgers Recipe; Robert Irvine; 2007, University of Minnesota Extension Food Safety; Venison; Suzanne Driessen; November 2003, PARTNER & LICENSEE OF THE LIVESTRONG FOUNDATION. The deer mixture works great for everything else - … Form into 2" loaves and let cure over night. 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. This produces a very lean meat that can be seasoned accordingly for sausage or ground meat. Combine ground venison, ground beef, mesquite seasoning, Moore's or Dales marinade, and salt in a bowl. As a general rule, I almost always pan fry my venison burgers as well. The downside is that it’s typically only sold in butcher shops, so you might have to call around and hunt it down. Big bucks, land management, rut reports, and tips for the whitetail obsessed. 1/2 tsp. If fatback isn’t available, the next best choice is well-marbled pork butt. You can also use beef suet, but the texture and flavor aren’t as good as pork. For Meatloaf or Meatballs I mix 3/4-1lb pork fat,and 3/4=1lb beef suet -10 lbs venison For sausage I mix 50% porkbutt- 50% venison 1/2 tsp. the only time i mix meats is for a recipie. Add equal amounts of ground pork sausage or ground beef with a 20 percent fat ratio to the ground venison to achieve a 50/50 mixture. The ingredient list now reflects the servings specified. Fat is fundamental to creating a juicy product. I use it only in my sausages not in my burger. salt. 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). When making deer burger, as Cowgirl stated, I like to get the boxes of end and pieces bacon to grind and mix with the venison. The drawback is that you won’t know exactly how much fat you’re adding since there’s also meat in the cut. You can incorporate a little into the mix, but be cautious about how much you add to avoid bites that coat your mouth with wax. That hamburger will change the way you think about life goals. Preparing the Meat for Grinding. Weigh the ground venison with a food scale. For proper texture, most kits recommend a mixture of up to 50/50 venison to pork butt or shoulder. They did a 50/50 mix of brisket to venison. onion powder. my venison potstickers are to die … Ingredient Checklist. It helps to follow a few simple steps, like creating a quality grind and don’t overcook the meat, but there are few hard and fast rules for at-home butchering. It was always really good. The 90-10 ratio will produce a lean patty, whereas an 80/20 will be richer. venison beef mixture. 1 pound peppercorn bacon, diced. Steve. Instructions I always drain the ground venison in a colander first. Use of this web site constitutes acceptance of the LIVESTRONG.COM That would be about 1/2 lb. Once cooled, add the ground venison, Worcestershire, parsley, salt, pepper, and the beaten egg until evenly combined. Trim the external fat of fresh, cooled venison with sharp knife. The 90-10 ratio will produce a lean patty, whereas an 80/20 will be richer. She previously worked as a technical writer for a software development company, creating software documentation, help documents and training curriculum. I mix beef suet with mine 20 beef /80 venison then it depends what I'm going to make if I add pork too and if I do add pork it's pork sausage for meat loaf or meat balls. Copyright © What Type of Fat? ½ cup … i end up with 25 pounds of hash when im done i think. This fatty cut comes from the shoulder of a pig. My rule of thumb is to add 10-20% fat when making venison burgers. freezing cold butter, … For some uses like spaghetti sauce or lasagna you might want to use the ground venison unadulterated. Comes with sure cure. I like this ratio. How Much Fat Should You Add? Fat equals juiciness and flavor, which is why the lean-to-fat ratio in ground beef is … 2 tsp. Beef and pork complement the flavor of ground venison, and contain enough fat to hold the meat together in a patty and prevent it from drying during the cooking process. I realize the OP is asking about burger and I will address that, but first sausage should be a ratio of at least 2:1 venison to pork butt which is 12% fat. Now if you prefer your sausage to be a little more juicy the ratio can be adjusted to your taste. and cheap! I prefer grilled burgers, so I'll go through that method. LIVESTRONG is a registered trademark of the LIVESTRONG Foundation. Use a meat grinder to process the meat into the desired texture. Pour bacon and grease into a … Here are some of our thoughts on adding fat to deer meat. For some hunters, adding domestic fat to venison is taboo. pork sausage to 2 lbs. I do my venison burger with 10% added beef fat. Add pork tallow to the ground meat mixture if you want to increase the fat content for making sausage or grilled burgers. Loucks also trains for full marathons, half-marathons and shorter distance running. She holds a Bachelor of Science in animal science and business from University of Wisconsin-River Falls. Leaf Group Ltd. Ingredients. pork sausage to 2 lbs. Save the loins and tenderloins for your grill, and use only the … Cook bacon in a skillet over medium heat until browned and crispy. Does Venison Need Fat? Texas A&M University; Venison Sausage; David Wm. One thing is for sure (and no more evident than here at MeatEater): at-home butchers have a wide range of preferences regarding fat content and there are no set rules. Perfectly marbled ground venison will … that what i did. Another option is tallow from wild game, although deer fat is very saturated and waxy. 1 lb. Privacy Policy 1 tsp. … You can or Preheat outdoor grill for medium high heat. I like my meat to be its own so i can pick and choose what I want to use in a recipie. Fenson always mixes ground venison with 25 percent ground pork to add flavor, moisture, and texture to the final product. I’m a fan of keeping the math simple, so I work in 5-pound portions. Both mixtures result in a 10% fat content burger. Mix deer with pork, add seasoning and mix. 2021 Keep the meat cold while processing to prevent an environment for bacterial growth. like for my hash... but its a big batch. Original recipe yields 5 servings. Twenty percent is the minimum amount that I would add, but 30% is considered standard. I would then patty the burgers and freeze on a cookie sheet. Its flavor doesn’t overpower wild game and it has a soft texture. Use the food scale to add the correct amount. Prepackaged venison or grilling spices are available at most grocery stores. For other uses you can consider mixing with something. ground venison. The Perfect Game Meat to Fat Ratio is None at All. Thought of packaging them up frozen in packs of 4 after all that. I firmly believe the best type of fat to use is pork fatback (pure white fat from the back of a pig). Evenly distribute roughly 15% cubed pork fat with the venison. Fat is fundamental to creating a juicy product. Turn those lesser cuts of deer meat into awesome venison hamburgers. 4 cups of meat and 1 cup of suet go into a nice bit stainless steel mixing bowl. For sausages I always use pork. The Cut: alex-v, Jan 15, 2009. Moreover, we do not select every advertiser or advertisement that appears on the web site-many of the I know purists who want to believe that venison is perfect the way it is, but the truth is that adding fat at some point during the cooking process is beneficial. I usually double the amount of oil called for in a non-game recipe when browning the meat. 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. 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