Plus my wife and kids love it. It's 8% and change. Not sure on exact sizes. The beef fat is a little waxy. If your making a breakfast type sausage then I will use 70% pork to venison or other wild game. As a young man I followed their lead and used beef fat in my venison. I get 25% added to mine. I've done both fats from 4-20% and I feel for a cheeseburger, that's where you want it. To start with, ground venison alone is way too lean to hold together for stuffing. Thus, nutrition comparison summary is in a way on the side of pork. Grinding deer fat into venison burger or sausage complements the meat’s natural flavor. Interesting. Add pork fat to a venison sausage and it tastes like venison. 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. https://honest-food.net/wild-game/venison-recipes/burger-meatball-recipes Add Fat. 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. 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. Pulled pork contains only 35mg of cholesterol in a 100g serving. They will not eat it with beef fat, don't like the taste. Buy, Sell, and Trade your Firearms and Gear. I agree with adding pork trim. He likes an 85-15 meat-to-fat ratio, but only uses 5 percent deer fat. I use it only in my sausages not in my burger. Could have been the source of beef fat but it gave my venison that not so good taste. Burgers seem to stay together pretty well without any additional binders. I always add about 15-20 percent fat if I’m making hamburger or … mmm mmm good. 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. 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! Venison burger, if not cooked properly, can be dried out and tough as hockey pucks! I am grinding up some venison into burger meat, and I am going to add some fat to get it to around 85%. Overall, pork tends to have lower cholesterol levels than beef, but it all depends on the type of meat. To me venison is way too lean to eat on it's own, Smack yo mama Venison Burgers Grind 3 pounds of hickory smoked bacon and 30 pounds of venison with a course grinder plate. I've had straight venison burger and no thanks. For burgers, 75 % ground venison 25% cheap (fatty) ground beef. Go Figure. Buzz likes to say that pork fat adds “sizzle” to the burger. Pork back fat we use for deep frying and oven roasting. A 4-ounce serving of beef flank steak has more than 9 grams of total fat… Many venison recipes you see call for the addition of some kind of fat – usually ground pork, ground beef, or everyone’s favorite: bacon! These Venison burgers, are juicy moist and delicious! Wild game meats, such as venison, are low. I have some extra pork fat from some fatty bacon. When I want more beefy flavor I use beef fat. 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. Bulk sausage goes in poly bags … That has proven surprisingly difficult, so I settled for some pork fat at … 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). Firearm Discussion and Resources from AR-15, AK-47, Handguns and more! However, if you plan on preparing burgers, meatball, or meatloaf, you need a 20% fat content. Fat adds flavor and moisture. If you can get just the beef fat, I use 10% ground beef fat with 90% ground venison. This added fat can be bacon, pork shoulder, pork belly, beef tallow, etc. Ground pork with 28% fat has 100mg of cholesterol per 100g. Shaw said the meat tastes less generic and has a more authentic venison flavor. We grind our own and run it through a fairly large plate first and then go down to a pretty small one. Beef kidney fat, LOL . 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. It also adds some fat, and fat means flavor.Don’t be afraid of it. I've had it and again no thanks I'll stick to beef or pork. Mixing it with ground beef adds fat which prevents it from falling apart on the grill or in the pan. Pork fat or lard, unlike beef fat, goes down smoothly in a grinder and doesn’t leave a weird greasy residue in your mouth. If we make venison burgers we add 1 egg per pound, mix, and make patties. Pork fat for us, and only with deer not in elk. Pork fat is also lower in saturated fats than beef fat. It’s purely personal preference. So far I made candles with the back fat and love the results! Fat is juiciness. By grinding your venison together with pork fat, it turns the lean and gamey meat into a finely marbled patty. 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. Chuck roast, chuck roast, with some pork trimmings are the best beef combo, the ratio is a individual taste. And fat helps hold your burger together. I think pork fat will make the best sausages with your venison. This is often the motivation behind people choosing venison over beef. (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. The egg will bind the meat and hold your burger together. And for sausages and snack sticks, you need 30% fat content. Depending on what you’re planning to cook, you may want to add fat to your ground venison. Fat is flavor. 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. 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. I use 10% pork with burger, sausage etc. Hope this helps you out this deer season! 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. Buzz recommends adding 9 % pork trim and 9% beef trim. 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. Mix beef with venison, lightly, until combined. In our experience, pork fatback is the best to use. There are several options when it comes to adding and blending in fat to your grind including ground beef and ground pork, for a … For sausage, 50/50 pork … The added fat is more than enough to hold the shape of the bowl and remain solid during the cook time. He adds about 10 percent pork or beef fat for the rest. For sausage I pefer a 60/40 or 70/30 mix with venison/pork … You could add hamburger, or ground pork as well to add fat … Bear fat is new to us. Another important question is the type of fat to use. BB where do you get beef kidney fat? For things like venison chilies, sloppy joes, and tacos, we recommend a 10% fat content. Fork Horn . 11 lbs of game meat, 1 lb of pork or beef fat. If you add the beef fat, eating the sausage cold will not be a great experience. Other than the loin chops and tenderloins which I like, I don't save any steaks or roasts. I grind my burger with fat, either beef or pork from my local butcher, at a ratio of 80/20 venison to fat. The cat also liked it and ate one…bear kidney fat/leaf lard I plan to use for a pot pie crust. Even looking at it raw, very few will be able to tell it isn’t a beef burger. My initial intention was to try to find local grass-fed beef fat, because I like beef, and I want the grass-fed properties. 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. Animal meats tend to be high in saturated fat, but there are a few exceptions. Reply 12-04-2014, 08:22 AM #3 Hartski. Don’t over work the … It adds the needed fat content to the venison and does not overpower the flavor of the venison! While still on the grill, gently top each burger … I didn't know they ever sold such a byproduct for a cow. The trim that is added is 40% red meat and 60% fat, so the net added fat is about 11 %. This recipe is non-specific on quantities so you can add more or less of whatever you prefer. As a kid my parents always added beef fat to ground venison and it never really tasted good. I never use beef fat or pork fat they never seem to really bond with the meat. Add beef fat to a venison sausage and it tastes like beef. Mixing pork with beef gives a slight sweetness and also makes the mix less dense than if it was beef alone. Switched to pork fat/shoulder meat and have never looked back. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C). YMP uses only top, choice grade trim for grinding with your game meat. Period. I save brisket fat and use it with venison to make my Ground Venison Pastrami sandwich meat. Beef leaf lard/kidney fat I use for tallow balm. Beef back fat we use for deep frying and oven roasting. For Hamburgers and meat loaf we add some regular ground beef to help hold it together, venison hamburgers tend to fall apart. Pork to venison or other wild game meats, such as venison, are juicy moist and delicious and... Goes in poly bags … pork back fat we use for a cow smoked bacon and 30 pounds hickory! 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