Use this weight to determine the amount of ground beef or ground pork sausage to add. 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). You can choose a flavored oil, like coconut oil or clarified butter, to add fat and complement the dish you’re cooking. She holds a Bachelor of Science in animal science and business from University of Wisconsin-River Falls. 2:1 ratio WT venison & wild hog, then add 20% pure domestic pork fat. throw some italian seasoning and cayenne pepper in it and call it breakfast sausage. Your preference. Use of this web site constitutes acceptance of the LIVESTRONG.COM Fat is fundamental to creating a juicy product. 1 lb. For burgers I just add onion soup mix and a little red wine to venison beef mixture. 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. First I Grind The V-burger Up And Make A Pile, Depending On How Much There Is-----depends On How Much Pork Butt I Grind Up And Then Mix Into Venison.on Average A 1to4 Ratio Or 1 To 5 Ratio Works Quite Well. Both mixtures result in a 10% fat content burger. Once cooled, add the ground venison, Worcestershire, parsley, salt, pepper, and the beaten egg until evenly combined. Another reason to keep some cast iron skillets around.. Venison burgers sizzling in the pan. The 90-10 ratio will produce a lean patty, whereas an 80/20 will be richer. The material appearing on LIVESTRONG.COM is for educational use only. Pour bacon and grease into a … Don’t mistake this... Shanks—the four forelegs on any four-legged animal—are among the most under-appreciated cuts. The downside is that it’s typically only sold in butcher shops, so you might have to call around and hunt it down. balsamic vinegar. 1 pound peppercorn bacon, diced. Reed, “Field and Stream”; A Better Burger: Five Tips for Making Ground Venison Patties; Scott Bestul, et al. 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. 1-UDS . . Copyright © 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. 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. That would be about 1/2 lb. Use the food scale to add the correct amount. As a general rule, I almost always pan fry my venison burgers as well. diagnosis or treatment. Perhaps Brody Henderson has the right idea; he grinds everything with 25% fat so it’s versatile for all cooking applications. Deer fat is not palatable and does not melt well, making it a poor choice for adding fat to your ground meat. The egg will bind the meat and hold your burger together. and If I'm making ground meat for burgers, chili, meatloaf etc, I mix 70/30 ground beef with venison at a 50-50 ratio. Fat equals juiciness and flavor, which is why the lean-to-fat ratio in ground beef is … dont know if you have access to wild pigs where your at but here its pretty convenient here. You can add 25 percent pork and 25 percent beef for three-meat mixture. Now if you prefer your sausage to be a little more juicy the ratio can be adjusted to your taste. I would then patty the burgers and freeze on a cookie sheet. Evenly distribute roughly 15% cubed pork fat with the venison. 1 tsp. I usually double the amount of oil called for in a non-game recipe when browning the meat. 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. pork sausage to 2 lbs. The elk turns out amazing for recipes where you really don't hide the taste of the meat. pepper. You can also use beef suet, but the texture and flavor aren’t as good as pork. Turn those lesser cuts of deer meat into awesome venison hamburgers. 1/2 tsp. any of the products or services that are advertised on the web site. used as a substitute for professional medical advice, Ingredients. Preparing the Meat for Grinding. I firmly believe the best type of fat to use is pork fatback (pure white fat from the back of a pig). It’s readily available and inexpensive at most grocery stores. 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. This produces a very lean meat that can be seasoned accordingly for sausage or ground meat. 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. Another option is pork belly, which is the first choice for those who really disdain the taste of venison. The Cut: I like this ratio. Fat is fundamental to creating a juicy product. If fatback isn’t available, the next best choice is well-marbled pork butt. Fat is the emulsifying agent that allows the mixture to stick together and retain juiciness. Mix in meat seasonings of your choice to mask the flavor of the venison, if desired. It was always really good. I use it only in my sausages not in my burger. This may sound counterproductive to health benefits, yet the outcome is well worth the effort. For some hunters, adding domestic fat to venison is taboo. Loucks also trains for full marathons, half-marathons and shorter distance running. Trim the external fat of fresh, cooled venison with sharp knife. The ingredient list now reflects the servings specified. like for my hash... but its a big batch. For other uses you can consider mixing with something. My rule of thumb is to add 10-20% fat when making venison burgers. venison beef mixture. I was going to do some venison burgers this year but my plan was to mix bacon ends with venison when grinding at a ratio of 15% bacon to 85% venison. advertisements are served by third party advertising companies. Add pork tallow to the ground meat mixture if you want to increase the fat content for making sausage or grilled burgers. Refrigerate about 20 minutes. I either use all venison (if I’ve had a good year! Use a meat grinder to process the meat into the desired texture. 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. A power grinder allows you to mix many cuts of meat into a single format. Continue to add venison and fat into grinder. venison beef mixture. Texas A&M University; Venison Sausage; David Wm. Ground beef would probably be good in venison/beef sticks. They... Our picks for the week’s best hunting, fishing, wild foods, and conservation content. That would be about 1/2 lb. Feed venison pieces into meat grinder. If you find someone who carries it, there’s a good chance they also have fresh casings to make sausage. For Burgers I mix beef fat/suet 1 1/2- 2lbs beef fat -10 pounds venison. Try something different with your deer trim - Venison Bacon. The drawback is that you won’t know exactly how much fat you’re adding since there’s also meat in the cut. 1/2 tsp. freezing cold butter, … Combine ground venison, ground beef, mesquite seasoning, Moore's or Dales marinade, and salt in a bowl. Jennifer Loucks has been writing since 1998. LIVESTRONG is a registered trademark of the LIVESTRONG Foundation. If you like beef hamburgers you will love these venison burgers. Cook bacon in a skillet over medium heat until browned and crispy. Does Venison Need Fat? 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 My parents used to buy fat briskets to mix with ground venison. Mix deer with pork, add seasoning and mix. Sure, you can use eggs to make it stick, but you won’t get the same mouthfeel since eggs don’t melt when cooked. Ryan Callaghan sits on both ends of the spectrum, ranging from 100% venison for burgers to 50% fat for sausage. Also included are a step by step mixing, stuffing and smoking procedures. Weigh the ground venison with a food scale. On the other hand, an authentic sausage should be succulent. Anything higher is a bit indulgent, but we won’t judge you. 2 Tbsp. For others, it’s a necessity. … Steve. i end up with 25 pounds of hash when im done i think. 2 cups bread crumbs. Aim for a quantity equal to 10 percent of the total weight of the ground meat. Fenson always mixes ground venison with 25 percent ground pork to add flavor, moisture, and texture to the final product. alex-v, Jan 15, 2009. Pork fat for us, and only with deer not in elk. They did a 50/50 mix of brisket to venison. 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. Stop adding fat to your healthy ground game meat, you don't need it. For proper texture, most kits recommend a mixture of up to 50/50 venison to pork butt or shoulder. ground venison. ), venison/beef mix (about 50-50), or all beef if … Here’s a rundown of the numbers: But, like I said earlier, there’s no right or wrong answer to this question. thats the best deer burger ive made. For some uses like spaghetti sauce or lasagna you might want to use the ground venison unadulterated. Perfectly marbled ground venison will … Prepackaged venison or grilling spices are available at most grocery stores. garlic powder. Bulk sausage goes in poly … Worcestershire sauce. Terms of Use For sausages I always use pork. Another option is tallow from wild game, although deer fat is very saturated and waxy. I do my venison burger with 10% added beef fat. This adds a little bit of fat, but let’s you get a good sear on your burgers without losing moisture and flavor to the grill flames. 2021 Big bucks, land management, rut reports, and tips for the whitetail obsessed. Put on smoke screens, smoke until fully cooked. 1 tsp. 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. You haven't lived until you mix one 60% venison and 40% Brisket! 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. my venison potstickers are to die … The deer mixture works great for everything else - … When field dressing a deer, you’ll find a thin, lacy net covering the stomach. Use the food scale to add the correct amount. Discard the trimmings. Copyright Policy Here are some of our thoughts on adding fat to deer meat. Owning a kitchen scale comes in handy for grind proportions. Ingredient Checklist. Process the meat combination with the meat grinder, or combine it with your hands, without mashing the meat excessively. I’m a fan of keeping the math simple, so I work in 5-pound portions. How to Mix Venison Burger With Beef or Sausage | Livestrong.com Privacy Policy That hamburger will change the way you think about life goals. , Form into 2" loaves and let cure over night. 2 tsp. and cheap! try different ratios of pork or beef till you find what you like. For burgers you might then want to mix the straight venison with a bit of bacon or pork or regular hamburger. When it comes to making anything that requires a bind or ingredient cohesion, such as meatballs and brats, I prefer to add fat. My rule of thumb is to add 10-20% fat when making venison burgers. 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. This fatty cut comes from the shoulder of a pig. The Perfect Game Meat to Fat Ratio is None at All. Slice and eat. ½ cup … i use about 60:40 deer to pork, by pork i mean wild pig. Preheat outdoor grill for medium high heat. Instructions I always drain the ground venison in a colander first. 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. Keep the meat cold while processing to prevent an environment for bacterial growth. The amount of meat that you have on hand probably won’t come to an even weight, and it’s perfectly fine to be flexible with ratios. I prefer grilled burgers, so I'll go through that method. I like my meat to be its own so i can pick and choose what I want to use in a recipie. She now writes hobby-based articles on cooking, gardening, sewing and running. pork sausage to 2 lbs. 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. 1/2 tsp. What Type of Fat? onion powder. She previously worked as a technical writer for a software development company, creating software documentation, help documents and training curriculum. the only time i mix meats is for a recipie. Comes with sure cure. Moreover, we do not select every advertiser or advertisement that appears on the web site-many of the Heat your grill on high and be sure to scrape … 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. ; 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. For burgers I just add onion soup mix and a little red wine to venison beef mixture. Original recipe yields 5 servings. When you’re ready to put this into practice, here are a few of our favorite recipes to try out. Mar 17, 2018. You can add 25 percent pork and 25 percent beef for three-meat mixture. On the other hand, an authentic sausage should be succulent. Thought of packaging them up frozen in packs of 4 after all that. salt. Leaf Group Ltd. The fat content. Reply With Quote. If we make venison burgers we add 1 egg per pound, mix, and make patties. You can or 4 cups of meat and 1 cup of suet go into a nice bit stainless steel mixing bowl. 1-Homemade stickburner/ Buela. Its flavor doesn’t overpower wild game and it has a soft texture. Pork belly has a tendency to overpower the flavor of lean cuts, while fatback compliments them. Twenty percent is the minimum amount that I would add, but 30% is considered standard. For deer, I actually blend 60% deer to 40% beef burger (75/25 mixture). For sausage I pefer a 60/40 or 70/30 mix with venison/pork butts. The 90-10 ratio will produce a lean patty, whereas an 80/20 will be richer. 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. Aim for a fat content of around 10 percent to create a juicy burger, or higher if you want to make sausage. that what i did. How Much Fat Should You Add? 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They also have fresh casings to make sausage then want to make sausage bacon a! Option is tallow from wild game and it has a tendency to overpower the flavor of the meat while! To 10 percent of the ground venison will … as a general rule, i always...