By grinding your venison together with pork fat, it turns the lean and gamey meat into a finely marbled patty. I didn't know they ever sold such a byproduct for a cow. These Venison burgers, are juicy moist and delicious! If you add the beef fat, eating the sausage cold will not be a great experience. The egg will bind the meat and hold your burger together. A 4-ounce serving of beef flank steak has more than 9 grams of total fat… As a former chef and having made them along with moose burgers, caribou burgers and kangaroo burgers, I would add regular ground beef or half beef or half ground pork, even a bit of ground bacon. Even looking at it raw, very few will be able to tell it isn’t a beef burger. Plus my wife and kids love it. Thus, nutrition comparison summary is in a way on the side of pork. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C). For burgers, 75 % ground venison 25% cheap (fatty) ground beef. Depending on what you’re planning to cook, you may want to add fat to your ground venison. The added fat is more than enough to hold the shape of the bowl and remain solid during the cook time. Add Fat. Pulled pork contains only 35mg of cholesterol in a 100g serving. Buzz recommends adding 9 % pork trim and 9% beef trim. As a kid my parents always added beef fat to ground venison and it never really tasted good. In our experience, pork fatback is the best to use. Animal meats tend to be high in saturated fat, but there are a few exceptions. Other than the loin chops and tenderloins which I like, I don't save any steaks or roasts. Another important question is the type of fat to use. If we make venison burgers we add 1 egg per pound, mix, and make patties. The cat also liked it and ate one…bear kidney fat/leaf lard I plan to use for a pot pie crust. Not sure on exact sizes. So far I made candles with the back fat and love the results! It's 8% and change. This is often the motivation behind people choosing venison over beef. Beef kidney fat, LOL . (add or not to add fat, I do) When making sticks or SS venison or beef I try to keep it in the 70-30 to 80-20 range meat to fat or 4lbs venison 1 lb pork fat. While still on the grill, gently top each burger … I have used it for the 6-7 years or so of sausage making I have been doing and it makes amazing sausage for what you want. The lean nature of venison meat calls for a quality fat to be added in, especially when you’re looking for a juicy burger on the grill. Reply 12-04-2014, 08:22 AM #3 Hartski. Buzz likes to say that pork fat adds “sizzle” to the burger. For sausage I pefer a 60/40 or 70/30 mix with venison/pork … If your making a breakfast type sausage then I will use 70% pork to venison or other wild game. That has proven surprisingly difficult, so I settled for some pork fat at … Mixing it with ground beef adds fat which prevents it from falling apart on the grill or in the pan. Eat cuts with a lot of venison fat, burger or sausages made with venison fat within 3 to 6 months, as the fat will go rancid slowly even in the freezer; it’s a little like salmon fat, which, when thawed, gets that nasty smell we all hate… Venison fat crisped on a roast or steak is awesome. Pork back fat we use for deep frying and oven roasting. Pork fat or lard, unlike beef fat, goes down smoothly in a grinder and doesn’t leave a weird greasy residue in your mouth. Interesting. If you can get just the beef fat, I use 10% ground beef fat with 90% ground venison. I never use beef fat or pork fat they never seem to really bond with the meat. I've done both fats from 4-20% and I feel for a cheeseburger, that's where you want it. You could add hamburger, or ground pork as well to add fat … I am grinding up some venison into burger meat, and I am going to add some fat to get it to around 85%. But, cut slabs about an inch thick, and throw them on the grill on high, or do a fast, hot pan sear, and you have an amazing hot sandwich filler! To start with, ground venison alone is way too lean to hold together for stuffing. Because venison is so lean, there's not a lot of fat to hold the burger patties together when cooked. Smack yo mama Venison Burgers Grind 3 pounds of hickory smoked bacon and 30 pounds of venison with a course grinder plate. I always add about 15-20 percent fat if I’m making hamburger or … Beef leaf lard/kidney fat I use for tallow balm. Don’t over work the … He likes an 85-15 meat-to-fat ratio, but only uses 5 percent deer fat. Fat adds flavor and moisture. Burgers seem to stay together pretty well without any additional binders. Ground venison is a very and occasionally gamey lean meat that comes from deer, and its texture is generally improved by mixing in pork sausage or beef. It adds the needed fat content to the venison and does not overpower the flavor of the venison! The trim that is added is 40% red meat and 60% fat, so the net added fat is about 11 %. I think pork fat will make the best sausages with your venison. They will not eat it with beef fat, don't like the taste. This added fat can be bacon, pork shoulder, pork belly, beef tallow, etc. 11 lbs of game meat, 1 lb of pork or beef fat. For Hamburgers and meat loaf we add some regular ground beef to help hold it together, venison hamburgers tend to fall apart. Buy, Sell, and Trade your Firearms and Gear. Chuck roast, chuck roast, with some pork trimmings are the best beef combo, the ratio is a individual taste. However, if you plan on preparing burgers, meatball, or meatloaf, you need a 20% fat content. This recipe is non-specific on quantities so you can add more or less of whatever you prefer. Ground venison is a very and occasionally gamey lean meat that comes from deer, and its texture is generally improved by mixing in pork sausage or beef. There are several options when it comes to adding and blending in fat to your grind including ground beef and ground pork, for a … And fat helps hold your burger together. To me venison is way too lean to eat on it's own, He adds about 10 percent pork or beef fat for the rest. I save brisket fat and use it with venison to make my Ground Venison Pastrami sandwich meat. https://honest-food.net/wild-game/venison-recipes/burger-meatball-recipes I grind my burger with fat, either beef or pork from my local butcher, at a ratio of 80/20 venison to fat. Switched to pork fat/shoulder meat and have never looked back. 9 % beef trim it only in my burger with fat, do n't like the taste the of. For us, and Trade your Firearms and Gear or other wild game meats, such as venison are... At it raw, very few will be able to tell it isn ’ t a beef.. 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