What Is The Best Fat To Mix With Venison?

Pork fat trimmings is one of the cheapest and purest ways to add fat to venison, if you can find it. Most pork at the grocery store is usually well-trimmed, but if you find an extra fatty shoulder, trim off that fat, freeze it and save it for your venison.

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What is the best fat to add to venison burger?

Since venison meat is so lean, deer burger patties often turn out too dry and tough. I highly recommend an 80% lean to 20% pork fat ratio for deer burger meat. Fat is usually added at the time your deer is being processed but it can also be added while making this recipe (see recipe card below).

Should I add fat to ground venison?

My rule of thumb is to add 10-20% fat when making venison burgers. The 90-10 ratio will produce a lean patty, whereas an 80/20 will be richer. On the other hand, an authentic sausage should be succulent. Fat is fundamental to creating a juicy product.

Can you mix beef fat with venison?

In terms of the right fat ratio for venison burgers, it’s a little subjective, but we have a general rule. Typically, we’ll mix in about 2 pounds of beef fat for 10 pounds of venison (12 pounds total). This comes out to about an 83/16 meat/fat mix.

Can you mix pork fat with venison?

Pork fat or lard, unlike beef fat, goes down smoothly in a grinder and doesn’t leave a weird greasy residue in your mouth. By grinding your venison together with pork fat, it turns the lean and gamey meat into a finely marbled patty.

What do you mix with deer when grinding?

Deer meat is very versatile, and you can mix almost anything you prefer after grinding. We prefer a simple cheese and venison hamburger. However, you can add mustard, ketchup, bacon, pork belly, Worcestershire sauce, soy sauce, or even barbecue sauce.

How much pork fat do I add to venison?

While you can be flexible with the meat to fat ratio, some guidelines are helpful. For those of you wondering exactly how much pork fat to add to venison sausage, the standard ratio is 80% venison and 20% pork fat.

How many times should you grind venison?

Grind the Venison Twice
You might also have a medium grind die that falls in the middle of those two. Starting with the coarse grinding plate, followed by a second grind with the finer die helps break down tougher cuts of meat and slices through stringy sinew.

How much pork do I mix with venison?

1. Using a ratio of 50% game meat to 50% pork butts or pork shoulders will give you a high quality sausage with a pork influence. 2. Using a ratio of 75% game meat to 25% pork trimmings will give the game meat some pork flavor and bind it when cooking, without removing the venison taste.

What kind of pork do you mix with venison?

If you want the unadulterated taste of venison, grind it together with pork butts or shoulders. These pork cuts are located at the front end of the pig and contain high-fat contents. However, if you don’t mind a more domesticated taste, go for the pork belly.

How much pork do you mix with venison for snack sticks?

Meat (and Fat) Instructions
This is especially important when making venison sticks such as deer sticks. When working with venison, we recommend adding about 50% venison and 50% pork trim with 50% fat content into your snack sticks.

What part of deer is used for burger?

shoulder
The shoulder is full of great meat for stew, soup, braising and grinding for burgers, chili and sausage. Aside from the “mock” tenders, most of the muscles on this part of a typical white-tailed deer are too small for decent steaks.

How do you get deer burgers to stick together?

Bulky fillers can sometimes make a burger too dense or rubbery, but the added trick of using a bit of tapioca starch (mild and without taste) as a binder keeps the burgers together beautifully, while still retaining their light, tender, meaty texture.

Should you grind meat twice?

The meat will not break down as much as a fine grind, therefore producing a moist, chunky texture. With all sizes of grinds it’s best to grind the meat through twice for a consistent product.

Do I need to soak my deer meat?

Soaking and marinading deer meat applies to the various cuts of meat but not to ground deer meat – hamburger. Ground meat doesn’t need the pre-cooking preparation in the view of most wild game cooks, but go ahead and soak the ground meat if you want to. It won’t hurt anything.

What part of the deer is best for sausage?

The hams or hindquarters provide the most deer meat for sausage making and are also boned out while the carcass is still hanging.

Where can I get my fat back?

Where to Buy Fatback. Fatback cab can be purchased at many butcher shops and through meat purveyors, especially those specializing in pork.

What seasoning is good on deer meat?

Top 10 Venison Seasonings

• Deer Camp Wild Game Seasoning.
• No. 405 Blue Ribbon Garlic Summer Sausage Seasoning.
• No. 391 Jalapeno Summer Sausage Seasoning.
• No. 744 Spicy Garlic Summer Sausage Seasoning.
• No. 493 Hot Stick Seasoning.
• No. 685 Honey BBQ Snack Stick Seasoning.
• No. 958 Red Barn Bologna Seasoning.
• Venison Jerky Kit.

Is venison healthier than beef?

Is Venison Healthier Than Beef? Venison meat is leaner than beef. Deer are wild and grass-fed, and generally naturally leaner than cattle. Trimmed of fat, a 3-ounce portion roasted provides about 135 calories and 3 grams of fat.

Can you freeze deer meat before grinding?

Hunters from all over the world were having a discussion about the best way to grind fresh meat, and they all agreed that partially freezing it (or partially thawing it if it’s already frozen) before grinding it makes the process so much easier.

What does double grinding meat do?

The double grind will better activate the protein in the meat that keeps the strands sticking to one another instead of crumbling apart on your grill. Different combinations of meats will result in different flavors for your burgers.