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Grinding your own venison #6910947 10/06/17 01:47 PM
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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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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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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
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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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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
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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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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 10/07/17 04:59 AM
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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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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.

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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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