For those of you who grind up deer. What % of beef fat to you do for deer burgers? I did some last year, it turned out good. I want to say it was 60deer/40fat.(My memory is not as good as it used to be.)
Does that sound bout right?
Splitting hairs, but I go 66%meat to 33% fat :readit:
Good luck!!
i mix pound for pound deer with regular hamburger.
My mix is 70 deer and 30 pork for both sausage and burger.
100% deer
75/25 using just fat
100% venison with the fat trimmed out first.
My mix is much like Bill's. 2/3s venison 1/3 seasoned pork sausage. Makes a great mix. I have a couple of hogs butchered every year and use the sausage from them.
I use 70% ground venison to 30% pork fat.
75/25 using just fat as well
i package my venison in 2 # bags and just add a pinch of cheap burger in each bag....it adds flavor and keeps the venison from being too dry... easy to do...and you still get some very lean meat.
100% venison, well-trimmed and double-ground.
50/50 ground burger, ground venison.
For sausage the same 50/50 but loose ground pork breakfast sausage instead of burger.
Ron
Either 100% venision or up to 10 % fat. My arteries like it better that way...
David
Nuttin' but venison.
Killdeer :archer:
I have mine done but I have them put in 10%.
100% venison here. Spray a little Pam on the grill or in the skillet.
Never have measured exact amount but I put enough in so a burger Patti doesn't crumble so i can use it on the grill. Then it still works for everything else.
I am with Hogdancer on this one. 100% venison. If you cook it right you don't need any FAT!!! LOL
Add 5% beef tallow.
About 2/3 to 1/2 deer, 1/3 to 1/2 fatty hamburger or pork sausage. Too hard to get a burger patty of 100% deer to stay together due to the lack of fat. I also prefer the flavor of the mix.
100% venison
All venison, keep it lean,keeps the heart clean!
100% Venison, after trimming the fat.
100% deer and then vaccuum pack and roll pkg out flat.
Using no fat allows you to do more things IMO. If I want a burger, thaw the meat, add an egg as binder and a splash of Worchestershire sauce. They stay together pretty well.
By rolling the package of meat flat, it stores easier in the freezer, and thaws much quicker when you take it out. Use a quart size vaccuum bag for 1-1.5 lb of meat. Once sealed and rolled, it is only about 1/2" thick or so.
BP
It doesn't need the fat in it to cook properly. We grind ours straight no fat added. Its better for you without it as well. Try some this year with no fat and see what you guys think.
Sausage is a different story, needs a little fat to make it taste right!
All venison.
Well maybe the deer I shoot are too lean but I've never been able to make a decent hamburger out of 100% venison. Even if you manage to get the meat to stick together,(seldom), it ends up looking more like a cube steak and is dryer than a popcorn fart.