Close. I would not use bacon fat that was saved from cooking bacon because it has already been rendered. (For the rest of you English majors out there, that means 12 pounds of venison and 8 pounds of pork per 20-pound batch. Same thing for sausages and hot dogs. I generally sanitize my jars in the … if i grind 1.5lbs of venison how much pork fat should i add to 1.5 pounds of venison. Plus, the pork fat does a better job of mixing with the spices that are in the recipe. Ironically, because fat needs to be trimmed away for the best flavor, venison often becomes too lean for hamburger purposes. venison beef mixture. Pork butt, bacon, pork belly, or pork back fat are what keep the lean meat juicy after cooking. The management works very hard to make sure the community is running the best software, best designs, and all the other bells and whistles. Fat adds flavor and moisture. Archived. 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. “You will not produce a good sausage without adding fat. what ratio do you guys use when grinding your venison. Therefore, the more you remove, the better flavor the meat will have. It was one of Michigan's first social networks. Good pork fat can be had in any decent supermarket and in all butcher shops. The 90-10 ratio will produce a lean patty, whereas an 80/20 will be richer. Another option is tallow from wild game, although deer fat is very saturated and waxy. Founded in 1999, Michigan-Sportsman.com started as a collection of links to Michigan related sites, and a series of manually edited blogs. In our experience, pork fatback is the best to use. My opinion is that the fat in pork is better for us than the same amount of beef fat. Not adding liquid was the most surprising part of canning venison for me. 0-10% Fat – Use for heavily seasoned, loose meat meals such as venison … Evenly distribute roughly 15% cubed pork fat with the venison. Not sure what you are making I also make elk ABT's and use Philadelphia creme cheese for my filling that usually is also a good binder. My rule of thumb is to add 10-20% fat when making venison burgers. The added moisture from the pork fat gives the finished product a better texture, and adding pork stretches my valuable venison a bit. Don’t worry, I checked with my math-and-science trained wife to verify my measurements.) I’m a fan of keeping the math simple, so I work in 5-pound portions. When field dressing a deer, you’ll find a thin, lacy net covering the stomach. Many off-site friendships have formed with others who share the same interests in the outdoors through the site. Another option is pork belly, which is the first choice for those who really disdain the taste of venison. Does anyone have any suggestions? For every one pound of venison, you use up to a quarter pound of fat. It has a tendency to dry out, depending on the fat content of your mixture. And fat helps hold your burger together. 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. 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. Pork or fatty beef does not dehydrate, you need very lean cuts to dehydrate as the water comes off the meat but the oil/fat will remain. How much fat do I need? Also, look for the glands in the meat. We'd really appreciate it! If you are concerned about this, try looking at canning venison hot pack directions. The solution is to add some fat, either beef or pork, when you’re grinding venison. It’s purely personal preference. When you’re ready to put this into practice, here are a few of our favorite recipes to try out. Patties made for grilled double cheeseburgers often fall apart soon after hitting the hot grate. What Type of Fat? The key with a lot of venison preparations is to not overcook the meat. To cook Burgers: Shape ground venison into patties. Thanks for your patronage - Steve. 3 to 1 may be alright for sausage.I usually dont use that much for burger .I use beef fat when I can get it for hamburger and pork fat for sausage.The more fat you add the more it will shrink when cooked.I dont like using no more fat than I have to,just enough to flavor and keep the patties from being to dry and not stick too bad when cooking.The grinder I use I run it through … Here’s a rundown of the numbers: But, like I said earlier, there’s no right or wrong answer to this question. This is a combination of a couple of meatloaf recipes that I played around with. It's usually really cheap, too. Add Fat. We use cheap bacon, mixed at a rate of 5:1 (5 pounds of venison per pound of bacon). Here's how I do it: http://honest-food.net/2014/10/13/cooking-deer-fat/, (You must log in or sign up to reply here. Here are some direct tips on substituting pork fat with beef. 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. Personally, I like to avoid adding fat or even mixing other meat in with my venison. I want to make burgers for the first time. when I make venison meatballs I just add egg for my binder. To replicate a traditional sausage, it helps to have an understanding of basic sausage anatomy: 70% meat, 30% fat, and 10% of the total volume in liquid, plus seasonings. Fat is fundamental to creating a juicy product. On the other hand, an authentic sausage should be succulent. Perfectly marbled ground venison will pour out of your grinder. One reason folks may want to try using beef fat. Continue to add venison and fat into grinder. Here are some of the responses I’ve found, which seem to be a good representative of how the hunting community feels about this topic. I always add about 15-20 percent fat if I’m making hamburger or kebabs, which makes the meat juicier and more flavorful. You can use straight fat but it's always better to use meat and then add fat as needed. What if I stop using pork fat all together, though? Depending on what you’re planning to cook, you may want to add fat to your ground venison. Since you are adding pork fat, you should cook the sausage to at least 160°F. But most will typically only use pork mixed in when a seasoning is added and you are going to smoke or cook the dogs, brats or sausage. This is a venison sausage recipe, but the addition of pork fat keeps the lean deer meat from drying out during the cooking process. Cut both the venison meat and the pork or beef fat into one-inch cubes using a sharp knife. Sometimes, the juice will not fill the jar or completely cover the meat. This will help when cooking the burgers or sausage by providing enough fat to keep them from sticking to … Sure, you can use eggs to make it stick, but you won’t get the same mouthfeel since eggs don’t melt when cooked. That would be about 1/2 lb. For burgers I just add onion soup mix and a little red wine to venison beef mixture. You really don’t add liquid. Perhaps Brody Henderson has the right idea; he grinds everything with 25% fat so it’s versatile for all cooking applications. For things like venison chilies, sloppy joes, and tacos, we recommend a 10% fat content. It makes our patties stick together, and the bacon adds a great flavor.Seems like his father Don just wants to get down to brass tacks and start building some burger. This is a question that’s come up in a number of forums. Another important question is the type of fat to use. They... Our picks for the week’s best hunting, fishing, wild foods, and conservation content. The pork adds fat to the sausage which is helpful when the sausage is cooked because the venison is incredibly lean and can make very dry sausage. For others, it’s a necessity. Ryan Callaghan sits on both ends of the spectrum, ranging from 100% venison for burgers to 50% fat for sausage. I usually double the amount of oil called for in a non-game recipe when browning the meat. Many venison recipes you see call for the addition of some kind of fat – usually ground pork, ground beef, or everyone’s favorite: bacon! If fatback isn’t available, the next best choice is well-marbled pork butt. What I don’t think they know is that their “venison” dog is probably at least 50% ground pork. In my humble opinion, the fat on a deer is gross. Does Venison Need Fat? I find it can be done with venison or pork sausages. Same goes for any venison sausage. 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