Main Menu
Advertisement
Affiliates
Advertisement
Newest Members
SSofSC, doncoyote, WishWa, Lp14301, Foose
63267 Registered Users
Top Posters
dogcatcher 85006
stxranchman 52196
RWH24 44568
rifleman 44338
bill oxner 43595
BOBO the Clown 43129
BMD 40664
Big Orn 37484
txshntr 35063
SnakeWrangler 32439
facebook
Forum Stats
63266 Members
46 Forums
446099 Topics
6147620 Posts

Max Online: 16728 @ 03/25/12 08:51 AM
Page 1 of 3 1 2 3 >
Topic Options
#6910947 - 10/06/17 08:47 AM Grinding your own venison
RightTurnTaxidermy Offline
Woodsman

Registered: 01/02/13
Posts: 197
Loc: Covington Tx
Was wondering how many of yall do this? I'm gonna start doing some of my own this year and was wondering how much fat you guys mix per pound of meat. Ill be using beef fat! Thanks!!
_________________________
Look us up on our Facebook Page @Rightturntaxidermy

Top
#6910960 - 10/06/17 08:56 AM Re: Grinding your own venison [Re: RightTurnTaxidermy]
Triplesnake Offline
Tracker

Registered: 01/03/05
Posts: 693
Somewhere around 10% or less. We don't do it as an exact science. Just add some fat as it goes into the grinder, and use enough that it looks right.

Top
#6910972 - 10/06/17 09:02 AM Re: Grinding your own venison [Re: RightTurnTaxidermy]
Wacm Online   content
Pro Tracker

Registered: 05/13/16
Posts: 1013
Loc: Wimberley, Tx
I do around 15. What is more important is putting a cup of baking soda and half a cup of salt on the iced down quarters and letting them sit in a cooler for a few days.

I know a lady who raises Akaushie beef. Its nice to use that fat if you can get it.

Top
#6910995 - 10/06/17 09:22 AM Re: Grinding your own venison [Re: RightTurnTaxidermy]
hook_n_line Offline
Extreme Tracker

Registered: 01/20/12
Posts: 4774
We feed so much corn the deer are fat and we just grind it in without adding beef fat to the burger. We do grind in bacon ends or pork shoulder to the sausage though.
_________________________
Sometimes it's hard being me! But somebody has to do it.

Top
#6911030 - 10/06/17 09:54 AM Re: Grinding your own venison [Re: RightTurnTaxidermy]
jmh004 Offline
Tracker

Registered: 10/01/14
Posts: 505
I dont add any fat. Sometimes when I will cook it, I'll add a little ground beef, but normally just cook it as is.

Top
#6911036 - 10/06/17 09:58 AM Re: Grinding your own venison [Re: RightTurnTaxidermy]
SouthWestIron Offline
Veteran Tracker

Registered: 10/25/11
Posts: 2316
Loc: Texas
I do all my own processing. I use bacon in my venison and it comes out absolutely delicious.

Top
#6911052 - 10/06/17 10:12 AM Re: Grinding your own venison [Re: jmh004]
QuitShootinYoungBucks Offline
THF Trophy Hunter

Registered: 11/01/12
Posts: 8446
Loc: Lubbock, TX
Originally Posted By: jmh004
I dont add any fat. Sometimes when I will cook it, I'll add a little ground beef, but normally just cook it as is.


This. If you want it to last 8-10-12 months, don't add any fat until you cook it (or use pork fat, it seems to hold up the best). The few times we used beef fat it went south after a few months.
_________________________

Top
#6911059 - 10/06/17 10:19 AM Re: Grinding your own venison [Re: RightTurnTaxidermy]
hermano W Offline
Tracker

Registered: 06/24/12
Posts: 740
Loc: Austin County
I process all my own venison and don't add any fat to the ground meat.

Top
#6911106 - 10/06/17 10:53 AM Re: Grinding your own venison [Re: RightTurnTaxidermy]
RightTurnTaxidermy Offline
Woodsman

Registered: 01/02/13
Posts: 197
Loc: Covington Tx
Man of love to use bacon or pork fat but ive recently found out I have gout and pork is my main trigger I literally worn be able to walk the next morning after eating it that why I was wantin to use beef!
_________________________
Look us up on our Facebook Page @Rightturntaxidermy

Top
#6911162 - 10/06/17 11:35 AM Re: Grinding your own venison [Re: RightTurnTaxidermy]
ChadTRG42 Offline
THF Celebrity

Registered: 09/16/09
Posts: 12160
Loc: Lewisville, TX
I don't add any fat to the ground venison. We use it for spaghetti, tacos, hamburger helper, and chili. I know guys that use pork shoulders or the fat from the pork shoulder. The fat will help pack the meat better for a hamburger. But I will use regular ground beef for burgers.
_________________________

Custom and Precision Ammunition!!
www.DallasReloads.com
Type 01 and Type 06 FFL

Top
#6911172 - 10/06/17 11:48 AM Re: Grinding your own venison [Re: RightTurnTaxidermy]
BANDIT_DOC Offline
Light Foot

Registered: 01/14/16
Posts: 31
Loc: North Texas
When I initially break down my deer I will set aside so many lbs to grind. I make a coarse grind of 100% venison. Then later if I decide to make burgers or sausage I can add specific fats, using a fine grind. . I will use brisket trimmings for burger grinds (no more than 10%), Just be sure to cut it in aa evenly as possible.

Top
#6911218 - 10/06/17 12:24 PM Re: Grinding your own venison [Re: RightTurnTaxidermy]
copperhead Offline
Pro Tracker

Registered: 11/22/05
Posts: 1764
My wife gets a package of bacon trimmings from HEB. When we make sausage, she'll eyeball it and when she thinks its about right then she'll fry a patty to test it and adjust from there.

Top
#6911715 - 10/06/17 08:30 PM Re: Grinding your own venison [Re: RightTurnTaxidermy]
Longhunter Online   content


Registered: 01/10/09
Posts: 7591
Loc: Ony the Shadow Knows
I use four to five pounds of beef fat to twenty pounds of deer meat. Any less and you will need a binder. If you stuff it in a tube it will last but heck try a small amont the other way and fry it up and see what you think. Hey Most of this processing thing is trial and error.
_________________________
Longhunter >>>-------> Make It Count!!!<><






Top
#6911730 - 10/06/17 08:50 PM Re: Grinding your own venison [Re: RightTurnTaxidermy]
Wilhunt Offline
Veteran Tracker

Registered: 07/26/13
Posts: 3454
Loc: New Braunfels, San Saba county
10 % beef trimmings.

Top
#6911744 - 10/06/17 09:03 PM Re: Grinding your own venison [Re: RightTurnTaxidermy]
Palehorse Offline
Extreme Tracker

Registered: 10/22/07
Posts: 4612
Loc: Surfside Beach, TX
I usually don't add fat. I do make a few batches of venison ground with about 20% bacon ends and pieces for making into patties. Really good on the grill.
_________________________
“He grouped his last five shots right in the center of the bull’s-eye. Then I showed him my technique of scattering shots randomly around the target because, as I explained, you never know which way the deer might jump just as you pull the trigger.”

Top
Page 1 of 3 1 2 3 >



© 2004-2016 OUTDOOR SITES NETWORK all rights reserved USA and Worldwide