I've done both fats from 4-20% and I feel for a cheeseburger, that's where you want it. Plus my wife and kids love it. To start with, ground venison alone is way too lean to hold together for stuffing. Hope this helps you out this deer season! He likes an 85-15 meat-to-fat ratio, but only uses 5 percent deer fat. The added fat is more than enough to hold the shape of the bowl and remain solid during the cook time. Bear fat is new to us. Period. Chuck roast, chuck roast, with some pork trimmings are the best beef combo, the ratio is a individual taste. I grind my burger with fat, either beef or pork from my local butcher, at a ratio of 80/20 venison to fat. These Venison burgers, are juicy moist and delicious! 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. I get 25% added to mine. Fat is flavor. I always add about 15-20 percent fat if I’m making hamburger or … So far I made candles with the back fat and love the results! Bulk sausage goes in poly bags … For sausage I pefer a 60/40 or 70/30 mix with venison/pork … For Hamburgers and meat loaf we add some regular ground beef to help hold it together, venison hamburgers tend to fall apart. This added fat can be bacon, pork shoulder, pork belly, beef tallow, etc. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C). Animal meats tend to be high in saturated fat, but there are a few exceptions. BB where do you get beef kidney fat? Mix beef with venison, lightly, until combined. However, if you plan on preparing burgers, meatball, or meatloaf, you need a 20% fat content. If you add the beef fat, eating the sausage cold will not be a great experience. Don’t over work the … 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. I use 10% pork with burger, sausage etc. A 4-ounce serving of beef flank steak has more than 9 grams of total fat… Mixing it with ground beef adds fat which prevents it from falling apart on the grill or in the pan. 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. YMP uses only top, choice grade trim for grinding with your game meat. And fat helps hold your burger together. The trim that is added is 40% red meat and 60% fat, so the net added fat is about 11 %. You could add hamburger, or ground pork as well to add fat … While still on the grill, gently top each burger … And for sausages and snack sticks, you need 30% fat content. Beef back fat we use for deep frying and oven roasting. Beef leaf lard/kidney fat I use for tallow balm. Firearm Discussion and Resources from AR-15, AK-47, Handguns and more! If we make venison burgers we add 1 egg per pound, mix, and make patties. 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 beef fat is a little waxy. My initial intention was to try to find local grass-fed beef fat, because I like beef, and I want the grass-fed properties. In our experience, pork fatback is the best to use. I didn't know they ever sold such a byproduct for a cow. Fork Horn . mmm mmm good. Venison burger, if not cooked properly, can be dried out and tough as hockey pucks! Could have been the source of beef fat but it gave my venison that not so good taste. If you can get just the beef fat, I use 10% ground beef fat with 90% ground venison. They will not eat it with beef fat, don't like the taste. Other than the loin chops and tenderloins which I like, I don't save any steaks or roasts. It adds the needed fat content to the venison and does not overpower the flavor of the venison! There are several options when it comes to adding and blending in fat to your grind including ground beef and ground pork, for a … We grind our own and run it through a fairly large plate first and then go down to a pretty small one. 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. Add Fat. To me venison is way too lean to eat on it's own, Shaw said the meat tastes less generic and has a more authentic venison flavor. I have some extra pork fat from some fatty bacon. Buzz likes to say that pork fat adds “sizzle” to the burger. The egg will bind the meat and hold your burger together. That has proven surprisingly difficult, so I settled for some pork fat at … Buy, Sell, and Trade your Firearms and Gear. 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. 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. By grinding your venison together with pork fat, it turns the lean and gamey meat into a finely marbled patty. Beef kidney fat, LOL . 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. Fat is juiciness. As a kid my parents always added beef fat to ground venison and it never really tasted good. Thus, nutrition comparison summary is in a way on the side of pork. Not sure on exact sizes. 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. For sausage, I do 9 lbs of game meat and 2 lbs of pork fat, which is closer to 20%. Smack yo mama Venison Burgers Grind 3 pounds of hickory smoked bacon and 30 pounds of venison with a course grinder plate. I agree with adding pork trim. This recipe is non-specific on quantities so you can add more or less of whatever you prefer. Overall, pork tends to have lower cholesterol levels than beef, but it all depends on the type of meat. Wild game meats, such as venison, are low. Because venison is so lean, there's not a lot of fat to hold the burger patties together when cooked. Interesting. For burgers, 75 % ground venison 25% cheap (fatty) ground beef. Ground pork with 28% fat has 100mg of cholesterol per 100g. If your making a breakfast type sausage then I will use 70% pork to venison or other wild game. I use it only in my sausages not in my burger. 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. It's 8% and change. Pork fat for us, and only with deer not in elk. I've had straight venison burger and no thanks. Pulled pork contains only 35mg of cholesterol in a 100g serving. Many venison recipes you see call for the addition of some kind of fat – usually ground pork, ground beef, or everyone’s favorite: bacon! 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). As a young man I followed their lead and used beef fat in my venison. Even looking at it raw, very few will be able to tell it isn’t a beef burger. Fat adds flavor and moisture. He adds about 10 percent pork or beef fat for the rest. Reply 12-04-2014, 08:22 AM #3 Hartski. 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! 11 lbs of game meat, 1 lb of pork or beef fat. Add pork fat to a venison sausage and it tastes like venison. https://honest-food.net/wild-game/venison-recipes/burger-meatball-recipes Pork back fat we use for deep frying and oven roasting. Another important question is the type of fat to use. Switched to pork fat/shoulder meat and have never looked back. Pork fat or lard, unlike beef fat, goes down smoothly in a grinder and doesn’t leave a weird greasy residue in your mouth. I never use beef fat or pork fat they never seem to really bond with the meat. Depending on what you’re planning to cook, you may want to add fat to your ground venison. It’s purely personal preference. 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