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Ground Venison
#2814531
12/06/11 05:22 PM
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Joined: Feb 2005
Posts: 195
scott01
OP
Woodsman
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OP
Woodsman
Joined: Feb 2005
Posts: 195 |
For those of you that process your own game, do you add any beef fat to your ground venison, say 5%-10%? I know when I had deer processed at lockers they would always ask if I wanted 10% fat added and I usually did it just to add some fat to the pan when browning it up. I've know others who ground briskets and mixed it with their ground vension but I don't want that much additional beef, just enough fat to keep the ground venison from drying out while browning it in a pan. Thoughts? Did you just contact your local grocer buthcer shop and ask for the fat?
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Re: Ground Venison
[Re: scott01]
#2814594
12/06/11 05:44 PM
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Joined: Nov 2006
Posts: 2,801
booger
Veteran Tracker
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Veteran Tracker
Joined: Nov 2006
Posts: 2,801 |
I use the fat that I get off of the head I beef I buy yearly. If thee is a little beef that is fine but I try to use just the fat to help with binding and to keep it from drying out to much. I see people talk about bacon and such but that is not what I want. It's your call on the % but I like max of 90-10.
Big ones line-up, little ones bunch-up
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Re: Ground Venison
[Re: booger]
#2814826
12/06/11 07:20 PM
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Joined: Jul 2010
Posts: 500
Bill Waldschmidt
Tracker
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Tracker
Joined: Jul 2010
Posts: 500 |
In ground venision that I plan on making burgers with, I mix about 20% beef fat.
If I'm grinding it to make sausage, I'll mix whatever percentage of beef fat or pork I feel is necessary for the recipe I'm making.
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Re: Ground Venison
[Re: Bill Waldschmidt]
#2814868
12/06/11 07:39 PM
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Joined: Feb 2005
Posts: 195
scott01
OP
Woodsman
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OP
Woodsman
Joined: Feb 2005
Posts: 195 |
I could see 20% beef fat for burgers and I have occasionally just added some regular ground beef to my patties for those. However, I'm just packaging this ground venison generically speaking since it could wind up in a pot of chili, enchiladas, spaghetti, tacos, etc, etc. We use ground venison in place of ground beef almost 100% of the time. The exception would be hamburgers, then we either do 100% beef or a combo of beef and venison. Thx. I'll stop by our butcher and place my order for some beef fat. Think I'll try to get the ratio 90% venison to 10% beef fat but error on the side of slightly less fat.
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Re: Ground Venison
[Re: scott01]
#2814996
12/06/11 08:25 PM
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Joined: Nov 2006
Posts: 2,801
booger
Veteran Tracker
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Veteran Tracker
Joined: Nov 2006
Posts: 2,801 |
Thats how I roll and I eats good!!!
Big ones line-up, little ones bunch-up
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Re: Ground Venison
[Re: scott01]
#2815012
12/06/11 08:31 PM
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Joined: Jul 2005
Posts: 4,047
nuprofessor
Extreme Tracker
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Extreme Tracker
Joined: Jul 2005
Posts: 4,047 |
I get beef trimmings from a local market that processes their own sides of beef (do the same thing for pork). Generally they just throw it away or pay a rendering plant to come pick it up. Most of the time I get it for free. Then add 2.5# of the beef trimmings to 12.5# of ground venison to give me about a 17% mixture.
CHILDREN ARE OUR FUTURE FOR TOMORROW. INVEST IN TOMORROW BY TAKING A CHILD HUNTING OR FISHING TODAY.
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Re: Ground Venison
[Re: nuprofessor]
#2859248
12/21/11 08:01 PM
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Joined: Aug 2009
Posts: 2,412
Fyrfyter
Veteran Tracker
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Veteran Tracker
Joined: Aug 2009
Posts: 2,412 |
I use pork fat from the butcher in my ground venison. I like the taste better. I mix about 75/25, and it always comes out real juicy in burgers and such.
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Re: Ground Venison
[Re: Fyrfyter]
#2912624
01/09/12 04:03 PM
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Joined: Dec 2008
Posts: 605
Tuoms
Tracker
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Tracker
Joined: Dec 2008
Posts: 605 |
For burgers I do 20% fat. For Chili, hamburger helper, etc (Ground beef replacement) I use 100% venison.
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Re: Ground Venison
[Re: Tuoms]
#2916805
01/10/12 03:58 PM
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Joined: Oct 2007
Posts: 7,450
FoxTrot
THF Trophy Hunter
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THF Trophy Hunter
Joined: Oct 2007
Posts: 7,450 |
I mixed 16% this year and I think it was a little too much. I think that I will go with 10% on the doe I am going to shoot this wknd and see how that turns out.
I avoid Dick's and hope they fold.
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Re: Ground Venison
[Re: FoxTrot]
#2917127
01/10/12 05:45 PM
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Joined: Sep 2009
Posts: 6,074
Justin T
THF Trophy Hunter
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THF Trophy Hunter
Joined: Sep 2009
Posts: 6,074 |
This year i put 3 pounds of bacon into about 25 pounds of meat. That puts the mix at 10.7% bacon.
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Re: Ground Venison
[Re: Justin T]
#2926671
01/13/12 02:54 PM
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Joined: Oct 2006
Posts: 171
km_stevens
Woodsman
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Woodsman
Joined: Oct 2006
Posts: 171 |
I use straight pork fat. You can get it from HEB. Be careful as a little goes a long way.
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Re: Ground Venison
[Re: TxHunter18]
#2929496
01/14/12 03:15 PM
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Joined: Aug 2009
Posts: 11,124
LandPirate
THF Celebrity
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THF Celebrity
Joined: Aug 2009
Posts: 11,124 |
Add 25% bacon. Make bacon burgers. Thank me later.
Mike Buda, Tx Hunt near Freer
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Re: Ground Venison
[Re: TxHunter18]
#2931036
01/15/12 06:34 AM
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Joined: Oct 2009
Posts: 5,445
BOONER
THF Trophy Hunter
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THF Trophy Hunter
Joined: Oct 2009
Posts: 5,445 |
x2. I use beef for my burgers and venison in everything else you mentioned. Dont need the fat in those dishes.
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Re: Ground Venison
[Re: LandPirate]
#2931044
01/15/12 06:45 AM
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Joined: Sep 2006
Posts: 32,442
kmon11
junior
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junior
Joined: Sep 2006
Posts: 32,442 |
Add 25% bacon. Make bacon burgers. Thank me later. I did the 25% for a while have dropped it to 15% and like it better
lf the saying "Liar, Liar your pants on fire" were true Mainstream news might be fun to watch
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