Beef back fat we use for deep frying and oven roasting. 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. Mixing it with ground beef adds fat which prevents it from falling apart on the grill or in the pan. Beef leaf lard/kidney fat I use for tallow balm. And for sausages and snack sticks, you need 30% fat content. Interesting. Mix beef with venison, lightly, until combined. Buy, Sell, and Trade your Firearms and Gear. There are several options when it comes to adding and blending in fat to your grind including ground beef and ground pork, for a … Many venison recipes you see call for the addition of some kind of fat – usually ground pork, ground beef, or everyone’s favorite: bacon! That has proven surprisingly difficult, so I settled for some pork fat at … It's 8% and change. https://honest-food.net/wild-game/venison-recipes/burger-meatball-recipes Pork fat is also lower in saturated fats than beef fat. Mixing pork with beef gives a slight sweetness and also makes the mix less dense than if it was beef alone. However, if you plan on preparing burgers, meatball, or meatloaf, you need a 20% fat content. I never use beef fat or pork fat they never seem to really bond with the meat. Could have been the source of beef fat but it gave my venison that not so good taste. They will not eat it with beef fat, don't like the taste. I get 25% added to mine. Depending on what you’re planning to cook, you may want to add fat to your ground venison. For Hamburgers and meat loaf we add some regular ground beef to help hold it together, venison hamburgers tend to fall apart. I've done both fats from 4-20% and I feel for a cheeseburger, that's where you want it. I have some extra pork fat from some fatty bacon. Another important question is the type of fat to use. When I want more beefy flavor I use beef fat. Fat adds flavor and moisture. He adds about 10 percent pork or beef fat for the rest. Wild game meats, such as venison, are low. This added fat can be bacon, pork shoulder, pork belly, beef tallow, etc. I didn't know they ever sold such a byproduct for a cow. Bear fat is new to us. This is often the motivation behind people choosing venison over beef. Fat is juiciness. I've had straight venison burger and no thanks. Smack yo mama Venison Burgers Grind 3 pounds of hickory smoked bacon and 30 pounds of venison with a course grinder plate. It also adds some fat, and fat means flavor.Don’t be afraid of it. For sausage I pefer a 60/40 or 70/30 mix with venison/pork … I agree with adding pork trim. I grind my burger with fat, either beef or pork from my local butcher, at a ratio of 80/20 venison to fat. Venison burger, if not cooked properly, can be dried out and tough as hockey pucks! Plus my wife and kids love it. These Venison burgers, are juicy moist and delicious! 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. This recipe is non-specific on quantities so you can add more or less of whatever you prefer. Grill the venison burgers until they show grill marks and are cooked to your desired degree of doneness, 5 to 8 minutes per side for well-done. 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. I bought "economy" bacon for another dish and it turned out to be like 80% fat, so I kept the fat I didn't use (unrendered). Even looking at it raw, very few will be able to tell it isn’t a beef burger. Overall, pork tends to have lower cholesterol levels than beef, but it all depends on the type of meat. Pork back fat we use for deep frying and oven roasting. I grind venison burger every year, I don't add any fat at allto it, works best for chili, spaghetti sauce, anything you would use ground beef for. We grind our own and run it through a fairly large plate first and then go down to a pretty small one. He likes an 85-15 meat-to-fat ratio, but only uses 5 percent deer fat. My initial intention was to try to find local grass-fed beef fat, because I like beef, and I want the grass-fed properties. Switched to pork fat/shoulder meat and have never looked back. For sausage, I do 9 lbs of game meat and 2 lbs of pork fat, which is closer to 20%. Because venison is so lean, there's not a lot of fat to hold the burger patties together when cooked. For burgers, 75 % ground venison 25% cheap (fatty) ground beef. If you add the beef fat, eating the sausage cold will not be a great experience. You can substitute the bacon for 3 pounds of beef fat or 5 pounds of pork roast fat, but I wouldn't because it is simply out of sight with the bacon. It adds the needed fat content to the venison and does not overpower the flavor of the venison! By grinding your venison together with pork fat, it turns the lean and gamey meat into a finely marbled patty. (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. mmm mmm good. The added fat is more than enough to hold the shape of the bowl and remain solid during the cook time. To me venison is way too lean to eat on it's own, Buzz recommends adding 9 % pork trim and 9% beef trim. For things like venison chilies, sloppy joes, and tacos, we recommend a 10% fat content. Reply 12-04-2014, 08:22 AM #3 Hartski. To start with, ground venison alone is way too lean to hold together for stuffing. Pork fat or lard, unlike beef fat, goes down smoothly in a grinder and doesn’t leave a weird greasy residue in your mouth. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C). Don’t over work the … And fat helps hold your burger together. In our experience, pork fatback is the best to use. Bulk sausage goes in poly bags … I've mixed straight venison burger 50/50 with 70/30 ground beef if I am feeding picky eaters, but typically just use straight ground venison. 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! Animal meats tend to be high in saturated fat, but there are a few exceptions. The trim that is added is 40% red meat and 60% fat, so the net added fat is about 11 %. I use 10% pork with burger, sausage etc. 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. As a young man I followed their lead and used beef fat in my venison. 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. Fork Horn . Firearm Discussion and Resources from AR-15, AK-47, Handguns and more! YMP uses only top, choice grade trim for grinding with your game meat. 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. As a kid my parents always added beef fat to ground venison and it never really tasted good. So far I made candles with the back fat and love the results! Add pork fat to a venison sausage and it tastes like venison. Grinding deer fat into venison burger or sausage complements the meat’s natural flavor. 11 lbs of game meat, 1 lb of pork or beef fat. 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