Buzz recommends adding 9 % pork trim and 9% beef trim. Plus my wife and kids love it. To start with, ground venison alone is way too lean to hold together for stuffing. For sausage I pefer a 60/40 or 70/30 mix with venison/pork … The added fat is more than enough to hold the shape of the bowl and remain solid during the cook time. 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). Interesting. Beef kidney fat, LOL . My initial intention was to try to find local grass-fed beef fat, because I like beef, and I want the grass-fed properties. Pork fat for us, and only with deer not in elk. Fork Horn . These Venison burgers, are juicy moist and delicious! Thus, nutrition comparison summary is in a way on the side of pork. Fat is juiciness. I am grinding up some venison into burger meat, and I am going to add some fat to get it to around 85%. Add pork fat to a venison sausage and it tastes like venison. It’s purely personal preference. I think pork fat will make the best sausages with your venison. I've done both fats from 4-20% and I feel for a cheeseburger, that's where you want it. Fat is flavor. I use it only in my sausages not in my burger. We grind our own and run it through a fairly large plate first and then go down to a pretty small one. For things like venison chilies, sloppy joes, and tacos, we recommend a 10% fat content. Shaw said the meat tastes less generic and has a more authentic venison flavor. There are several options when it comes to adding and blending in fat to your grind including ground beef and ground pork, for a … Mixing pork with beef gives a slight sweetness and also makes the mix less dense than if it was beef alone. A 4-ounce serving of beef flank steak has more than 9 grams of total fat… Burgers seem to stay together pretty well without any additional binders. Could have been the source of beef fat but it gave my venison that not so good taste. 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. For burgers, 75 % ground venison 25% cheap (fatty) ground beef. As a young man I followed their lead and used beef fat in my venison. Hope this helps you out this deer season! Mix beef with venison, lightly, until combined. I get 25% added to mine. Not sure on exact sizes. Pork back fat we use for deep frying and oven roasting. 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. For sausage, 50/50 pork … An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C). Reply 12-04-2014, 08:22 AM #3 Hartski. Period. Mixing it with ground beef adds fat which prevents it from falling apart on the grill or in the pan. I always add about 15-20 percent fat if I’m making hamburger or … They will not eat it with beef fat, don't like the taste. I didn't know they ever sold such a byproduct for a cow. He likes an 85-15 meat-to-fat ratio, but only uses 5 percent deer 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. This recipe is non-specific on quantities so you can add more or less of whatever you prefer. Firearm Discussion and Resources from AR-15, AK-47, Handguns and more! Add beef fat to a venison sausage and it tastes like beef. BB where do you get beef kidney fat? I've had straight venison burger and no thanks. This added fat can be bacon, pork shoulder, pork belly, beef tallow, etc. I grind my burger with fat, either beef or pork from my local butcher, at a ratio of 80/20 venison to fat. Overall, pork tends to have lower cholesterol levels than beef, but it all depends on the type of meat. 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. (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. To me venison is way too lean to eat on it's own, It's 8% and change. Add Fat. YMP uses only top, choice grade trim for grinding with your game meat. 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. 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. Because venison is so lean, there's not a lot of fat to hold the burger patties together when cooked. Go Figure. Grinding deer fat into venison burger or sausage complements the meat’s natural flavor. https://honest-food.net/wild-game/venison-recipes/burger-meatball-recipes The cat also liked it and ate one…bear kidney fat/leaf lard I plan to use for a pot pie crust. Pulled pork contains only 35mg of cholesterol in a 100g serving. Smack yo mama Venison Burgers Grind 3 pounds of hickory smoked bacon and 30 pounds of venison with a course grinder plate. And fat helps hold your burger together. Buy, Sell, and Trade your Firearms and Gear. It adds the needed fat content to the venison and does not overpower the flavor of the venison! Beef back fat we use for deep frying and oven roasting. Bear fat is new to us. While still on the grill, gently top each burger … Wild game meats, such as venison, are low. Don’t over work the … 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. When I want more beefy flavor I use beef fat. The egg will bind the meat and hold your burger together. If we make venison burgers we add 1 egg per pound, mix, and make patties. So far I made candles with the back fat and love the results! If you add the beef fat, eating the sausage cold will not be a great experience. Ground pork with 28% fat has 100mg of cholesterol per 100g. Another important question is the type of fat to use. By grinding your venison together with pork fat, it turns the lean and gamey meat into a finely marbled patty. In our experience, pork fatback is the best to use. That has proven surprisingly difficult, so I settled for some pork fat at … I've had it and again no thanks I'll stick to beef or pork. Venison burger, if not cooked properly, can be dried out and tough as hockey pucks! You could add hamburger, or ground pork as well to add fat … Beef leaf lard/kidney fat I use for tallow balm. I agree with adding pork trim. Pork fat or lard, unlike beef fat, goes down smoothly in a grinder and doesn’t leave a weird greasy residue in your mouth. Switched to pork fat/shoulder meat and have never looked back. Pork fat is also lower in saturated fats than beef fat. Fat adds flavor and moisture. As a kid my parents always added beef fat to ground venison and it never really tasted good. Depending on what you’re planning to cook, you may want to add fat to your ground venison. And for sausages and snack sticks, you need 30% fat content. 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. I have some extra pork fat from some fatty bacon. Chuck roast, chuck roast, with some pork trimmings are the best beef combo, the ratio is a individual taste. For Hamburgers and meat loaf we add some regular ground beef to help hold it together, venison hamburgers tend to fall apart. I save brisket fat and use it with venison to make my Ground Venison Pastrami sandwich meat. mmm mmm good. 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. 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. Even looking at it raw, very few will be able to tell it isn’t a beef burger. It also adds some fat, and fat means flavor.Don’t be afraid of it. If your making a breakfast type sausage then I will use 70% pork to venison or other wild game. Many venison recipes you see call for the addition of some kind of fat – usually ground pork, ground beef, or everyone’s favorite: bacon! Bulk sausage goes in poly bags … 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. The trim that is added is 40% red meat and 60% fat, so the net added fat is about 11 %. For sausage, I do 9 lbs of game meat and 2 lbs of pork fat, which is closer to 20%. This is often the motivation behind people choosing venison over beef. However, if you plan on preparing burgers, meatball, or meatloaf, you need a 20% fat content. I never use beef fat or pork fat they never seem to really bond with the meat. 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! He adds about 10 percent pork or beef fat for the rest. Buzz likes to say that pork fat adds “sizzle” to the burger. Other than the loin chops and tenderloins which I like, I don't save any steaks or roasts. The beef fat is a little waxy. 11 lbs of game meat, 1 lb of pork or beef fat. If you can get just the beef fat, I use 10% ground beef fat with 90% ground venison. 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