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Deer/Pig Ground Up
#2822549
12/09/11 04:57 AM
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Joined: Jun 2006
Posts: 5,925
DFWPI
OP
THF Trophy Hunter
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OP
THF Trophy Hunter
Joined: Jun 2006
Posts: 5,925 |
Okay, so I shot a 60 pound sow the other evening and a small buck the next morning. I brought these two home with me and they are in the ice chest waiting to be ground. I bought a new grinder today and stopped at Kroger and picked up some smoked bacon. I had seen somewhere on TV where a guy was mixing deer and bacon and grinding the two.
Does this sound good?
Also, I had thought of mixing the deer and pig and grinding them together, but don't know if this is a good idea. Tell me your thoughts?
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Re: Deer/Pig Ground Up
[Re: DFWPI]
#2822666
12/09/11 07:42 AM
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Joined: Sep 2006
Posts: 32,484
kmon11
junior
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junior
Joined: Sep 2006
Posts: 32,484 |
For bacon burger I like 90% venison 10% bacon.
Myself I would not mix the wild pork and deer unless making sausage.
lf the saying "Liar, Liar your pants on fire" were true Mainstream news might be fun to watch
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Re: Deer/Pig Ground Up
[Re: kmon11]
#2823015
12/09/11 02:46 PM
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Joined: Oct 2004
Posts: 39,534
redchevy
THF Celebrity
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THF Celebrity
Joined: Oct 2004
Posts: 39,534 |
Alot depends on the condition of the pork.
I know alot of people claim that all hogs are good to eat and dont stink... I think that is bs.
We are very carful about stinking hogs and dont mess with the ones that do. A pregnate sow about to domino is your best bet, usualy rolling fat, from my experience most other wild hogs wont have enough fat.
It's hell eatin em live
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Re: Deer/Pig Ground Up
[Re: redchevy]
#2823046
12/09/11 03:00 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 grind and grill, fry, stew, ect..... all of it. We make burger from the blend but usually just add fat, either beef or pork, for a binder. I personally don't like the bacon mix but that is just me. If I was going to blend it I would use pork butts or even briskets.
Big ones line-up, little ones bunch-up
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Re: Deer/Pig Ground Up
[Re: booger]
#2827175
12/11/11 02:22 PM
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Joined: May 2011
Posts: 274
thechopblock
Bird Dog
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Bird Dog
Joined: May 2011
Posts: 274 |
I have heard a lot of folks add bacon to their burger, and also some liquid smoke. I have never used the stuff, so not sure how much you'd use.
Ken
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Re: Deer/Pig Ground Up
[Re: thechopblock]
#2844409
12/16/11 04:26 PM
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Joined: Sep 2009
Posts: 3,453
dfwroadkill
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Veteran Tracker
Joined: Sep 2009
Posts: 3,453 |
I have done a mix of 60% venison and 40% pork butt ground together. Then mixed in (post grind) de-seeded chopped jalapenos, cubed up mexican 3 cheese and diced bacon. Makes an awesome burger. It's not that you so much get the direct flavor of the cheese, jalapenos or bacon, rather a subtle combined taste. I still add each when I prepare the burgers.
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Re: Deer/Pig Ground Up
[Re: dfwroadkill]
#2850724
12/19/11 02:02 AM
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Joined: Aug 2009
Posts: 2,412
Fyrfyter
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Veteran Tracker
Joined: Aug 2009
Posts: 2,412 |
Grind your deer, and the pig, at about a 3:1 ratio. Really helps the juiciness of the venison. If it is a really lean pig, add some pork fat that you can get from your butcher. Make sure to chill the fat really well before grinding, or it will gum up your grinder. I package it like that, and then add all my seasonings as I use it. Makes great burgers, italian sausage, breakfast sausage, etc.
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