This will help when cooking the burgers or sausage by providing enough fat to keep them from sticking to … when I make venison meatballs I just add egg for my binder. The solution is to add some fat, either beef or pork, when you’re grinding venison. 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. 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. One reason folks may want to try using beef fat. Therefore, the more you remove, the better flavor the meat will have. Venison is a very lean protein with little or no fat content at all. venison beef mixture. It’s readily available and inexpensive at most grocery stores. Good pork fat can be had in any decent supermarket and in all butcher shops. Adding fat to venison. My rule of thumb is to add 10-20% fat when making venison burgers. How Much Fat Should You Add? That is okay. And fat helps hold your burger together. If it really comes down to having to use or mix some other ground meat in with the venison then it will be ground pork and not beef. The type of fat you use can come down to personal taste. all my venison is pure ground, I don't add any fat when grinding . That would be like adding lard. The management works very hard to make sure the community is running the best software, best designs, and all the other bells and whistles. Add Fat. Patties made for grilled double cheeseburgers often fall apart soon after hitting the hot grate. This fatty cut comes from the shoulder of a pig. You can also use beef suet, but the texture and flavor aren’t as good as pork. 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. ). Pro Tip: We use pork because it has a much more neutral flavor than beef and won’t overpower the natural venison taste. The drawback is that you won’t know exactly how much fat you’re adding since there’s also meat in the cut. 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. Twenty percent is the minimum amount that I would add, but 30% is considered standard. Mostly venison, but also with some pork sausage to add some fat to avoid a dry meatloaf (venison is such a lean meat). The amount of fat needed varies depending on what you plan to cook. Same thing for sausages and hot dogs. However, if you plan on preparing burgers, meatball, or meatloaf, you need a 20% fat content. Pork belly has a tendency to overpower the flavor of lean cuts, while fatback compliments them. I’ve heard people tell me time and again how great venison hot dogs are. In late 1999, we started our first message board. what ratio do you guys use when grinding your venison. In our experience, pork fatback is the best to use. We'd really appreciate it! The key with a lot of venison preparations is to not overcook the meat. For burgers I just add onion soup mix and a little red wine to venison beef mixture. It’s purely personal preference. Sure, you can use eggs to make it stick, but you won’t get the same mouthfeel since eggs don’t melt when cooked. And while we're on the subject of bones, by all means make stock from the marrow bones of your deer. Many off-site friendships have formed with others who share the same interests in the outdoors through the site. My body doesn’t tolerate pork very well (or at all) so I am looking into other fats to add to venison for sausage or burger. What if I stop using pork fat all together, though? Ryan Callaghan sits on both ends of the spectrum, ranging from 100% venison for burgers to 50% fat for sausage. Venison fat isn't very good, so most folks add pork fat or beef fat. Also, look for the glands in the meat. Adding Fat to Venison. For a profesional butcher like myself it's cheaper to use pork fat as good pork meat is not always available unless i buy a pig from someone, bone it out, and then freeze it for later use. No, I'm not talking about adding beef or pork fat to your ground venison when you package it. This added fat can be bacon, pork shoulder, pork belly, beef tallow, etc. Close. 5. (For the rest of you English majors out there, that means 12 pounds of venison and 8 pounds of pork per 20-pound batch. It is another source which will produce a game flavor in the meat. When field dressing a deer, you’ll find a thin, lacy net covering the stomach. Sometimes, the juice will not fill the jar or completely cover the meat. The 90-10 ratio will produce a lean patty, whereas an 80/20 will be richer. Owning a kitchen scale comes in handy for grind proportions. To cook Burgers: Shape ground venison into patties. 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. You need raw fatadded to the venison when grinding ratio will depend on whether you want lean or xtralean or medium. Cut both the venison meat and the pork or beef fat into one-inch cubes using a sharp knife. If fatback isn’t available, the next best choice is well-marbled pork butt. 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. Don’t worry, I checked with my math-and-science trained wife to verify my measurements.) 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. I always add about 15-20 percent fat if I’m making hamburger or kebabs, which makes the meat juicier and more flavorful. It was one of Michigan's first social networks. Another option is pork belly, which is the first choice for those who really disdain the taste of venison. Here are some direct tips on substituting pork fat with beef. Sure, you can use eggs to make it stick, but you won’t get the same mouthfeel since eggs don’t melt when cooked. Depending on what you’re planning to cook, you may want to add fat to your ground venison. 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. Deer fat doesn’t add flavor to the meat like fat does for pork or beef. For every one pound of venison, you use up to a quarter pound of fat. Archived. Is because the price vs pork fat is a lot cheaper. Some other popular Venison recipes. I’m a fan of keeping the math simple, so I work in 5-pound portions. Perfectly marbled ground venison will pour out of your grinder. Here are some of our thoughts on adding fat to deer meat. 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). It has a tendency to dry out, depending on the fat content of your mixture. Plus, the pork fat does a better job of mixing with the spices that are in the recipe. The added moisture from the pork fat gives the finished product a better texture, and adding pork stretches my valuable venison a bit. Founded in 1999, Michigan-Sportsman.com started as a collection of links to Michigan related sites, and a series of manually edited blogs. The solution is to add some fat, either beef or pork, when you’re grinding venison. This stuff far exceeds anything you can buy commercially. How much fat do I need? I generally sanitize my jars in the … pork sausage to 2 lbs. That would be about 1/2 lb. Another important question is the type of fat to use. Here’s a rundown of the numbers: But, like I said earlier, there’s no right or wrong answer to this question. Posted by 2 years ago. I'd recommend either a small amount of beef or pork fat, or add 25-50% lean pork. Thanks for your patronage - Steve. This is a venison sausage recipe, but the addition of pork fat keeps the lean deer meat from drying out during the cooking process. I usually double the amount of oil called for in a non-game recipe when browning the meat. Personally, I like to avoid adding fat or even mixing other meat in with my venison. Lean pork trimmings still have some good fat in there. Discussion in 'Cooking and Brewing' started by Upended, Sep 18, 2014. Perhaps Brody Henderson has the right idea; he grinds everything with 25% fat so it’s versatile for all cooking applications. 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. In my humble opinion, the fat on a deer is gross. What Type of Fat? We use cheap bacon, mixed at a rate of 5:1 (5 pounds of venison per pound of bacon). Fat is the emulsifying agent that allows the mixture to stick together and retain juiciness. Pork butt, bacon, pork belly, or pork back fat are what keep the lean meat juicy after cooking. 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. Same as that how much would you grind into 1.5 pounds of vension. if i grind 1.5lbs of venison how much pork fat should i add to 1.5 pounds of venison. Ironically, because fat needs to be trimmed away for the best flavor, venison often becomes too lean for hamburger purposes. This is a question that’s come up in a number of forums. also i heard you can just add like fat back bacon. Finally, a meatloaf recipe that my whole family enjoys. On the other hand, an authentic sausage should be succulent. Fat adds flavor and moisture. I firmly believe the best type of fat to use is pork fatback (pure white fat from the back of a pig). You can use straight fat but it's always better to use meat and then add fat as needed. My rule of thumb is to add 10-20% fat when making venison burgers. Does anyone have any suggestions? The meat will produce its own juice. Another option is tallow from wild game, although deer fat is very saturated and waxy. The 90-10 ratio will produce a lean patty, whereas an 80/20 will be richer. Making sausages and using beef fat instead of pork. Many venison recipes you see call for the addition of some kind of fat – usually ground pork, ground beef, or everyone’s favorite: bacon! The more fat the more you will affect the flavour of venison. I'm talking about adding fat to recipes when you cook. If you find someone who carries it, there’s a good chance they also have fresh casings to make sausage. Adding fat to venison. 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. I find it can be done with venison or pork sausages. For some hunters, adding domestic fat to venison is taboo. Not adding liquid was the most surprising part of canning venison for me. Continue to add venison and fat into grinder. On the other hand, an authentic sausage should be succulent. 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. Good sausage without adding fat the taste of venison “ you will affect flavour. Venison will pour out of your mixture makes the meat ’ ll need pull... 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