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Mar 25th, 2012
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Grinding your own venison #6910947
10/06/17 01:47 PM
10/06/17 01:47 PM
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Covington Tx
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RightTurnTaxidermy Offline OP
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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!!


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Re: Grinding your own venison [Re: RightTurnTaxidermy] #6910960
10/06/17 01:56 PM
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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.

Re: Grinding your own venison [Re: RightTurnTaxidermy] #6910972
10/06/17 02:02 PM
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Wimberley, Tx
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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.

Re: Grinding your own venison [Re: RightTurnTaxidermy] #6910995
10/06/17 02:22 PM
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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.


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Re: Grinding your own venison [Re: RightTurnTaxidermy] #6911030
10/06/17 02:54 PM
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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.

Re: Grinding your own venison [Re: RightTurnTaxidermy] #6911036
10/06/17 02:58 PM
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Texas
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I do all my own processing. I use bacon in my venison and it comes out absolutely delicious.

Re: Grinding your own venison [Re: jmh004] #6911052
10/06/17 03:12 PM
10/06/17 03:12 PM
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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.




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Re: Grinding your own venison [Re: RightTurnTaxidermy] #6911059
10/06/17 03:19 PM
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Austin County
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I process all my own venison and don't add any fat to the ground meat.

Re: Grinding your own venison [Re: RightTurnTaxidermy] #6911106
10/06/17 03:53 PM
10/06/17 03:53 PM
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Covington Tx
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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!


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Re: Grinding your own venison [Re: RightTurnTaxidermy] #6911162
10/06/17 04:35 PM
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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.



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Re: Grinding your own venison [Re: RightTurnTaxidermy] #6911172
10/06/17 04:48 PM
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North Texas
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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.

Re: Grinding your own venison [Re: RightTurnTaxidermy] #6911218
10/06/17 05:24 PM
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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.

Re: Grinding your own venison [Re: RightTurnTaxidermy] #6911715
10/07/17 01:30 AM
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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.


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Re: Grinding your own venison [Re: RightTurnTaxidermy] #6911730
10/07/17 01:50 AM
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10 % beef trimmings.

Re: Grinding your own venison [Re: RightTurnTaxidermy] #6911744
10/07/17 02:03 AM
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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.

Re: Grinding your own venison [Re: RightTurnTaxidermy] #6911785
10/07/17 02:45 AM
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You will want to use 10 to 15 percent beef fat to venison. I course grind mine and then do a fine grind on it. Make sure you keep the beef fat super cold, almost frozen, as it will grind much better. I stuff mine into the tube type plastic bags and the meat will last at least six months.

Re: Grinding your own venison [Re: RightTurnTaxidermy] #6911795
10/07/17 02:55 AM
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I put a Boston But in my grind.


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Re: Grinding your own venison [Re: Greg Z] #6911889
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I have tried them all, finally settled on adding Boston butt to our mixes. Everything form hamburger to sausage and chili grind.

Originally Posted By: Greg Z
I put a Boston But in my grind.


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Re: Grinding your own venison [Re: RightTurnTaxidermy] #6912556
10/08/17 01:31 AM
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15-20% beef tallow. Perfect for ground meat.

Re: Grinding your own venison [Re: RightTurnTaxidermy] #6913266
10/08/17 11:32 PM
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I've used brisket trimmings and bacon ends for our ground venison. For burgers, etc the venison at 15% is the way to go. For spaghetti or tacos the bacon ends at 20% was really good. We make a test batch of 1 lb each, cook it up and see if it is where we want it. If not, adjust.

Re: Grinding your own venison [Re: ChadTRG42] #6913280
10/08/17 11:45 PM
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Originally Posted By: ChadTRG42
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.



This^
And ground axis make great meatloaf



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Re: Grinding your own venison [Re: RightTurnTaxidermy] #6913302
10/08/17 11:56 PM
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I add about 10-15% beef fat for grilling burgers. No added fat for spaghetti, tacos, chilli-mac, etc.., 50/50 with pork for sausage.

Re: Grinding your own venison [Re: RightTurnTaxidermy] #6913455
10/09/17 01:47 AM
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I run mine 100% straight.

Re: Grinding your own venison [Re: RightTurnTaxidermy] #6913601
10/09/17 03:55 AM
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most of my meat is ground with 1 Boston butt. Just enough fat and the pork makes a nice mix. Too each his own.

Z


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Re: Grinding your own venison [Re: RightTurnTaxidermy] #6913714
10/09/17 11:42 AM
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I don't add anything.
If I'm going to make hamburgers I use 1/4 cup of ground oat mill to every pound & 1/2 of meat. I put the oat mill in a food processor so it has the consistency of flour. Pending how bloody you meat is you may need a little more.

1 egg
1/4 cup ground oat mill
1 1/2 pound of venison
and use a hamburger press. Good to go!

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