texashuntingforum.com logo
Main Menu
Advertisement
Affiliates
Advertisement
Newest Members
nmmuledeerhunter, Dzia-Dzia, TraeMartin, Beatixre, MooseSteed
71989 Registered Users
Top Posters(All Time)
dogcatcher 110,788
bill oxner 91,416
SnakeWrangler 65,416
stxranchman 60,296
Gravytrain 46,950
RKHarm24 44,585
rifleman 44,461
Stub 43,769
Forum Statistics
Forums46
Topics537,030
Posts9,719,600
Members86,989
Most Online25,604
Feb 12th, 2024
Print Thread
Mix Brisket Fat with Venison to Make Burgers? #7739186 02/06/20 03:47 PM
Joined: Jan 2015
Posts: 2,981
pertnear Offline OP
"Demolition Man"
OP Offline
"Demolition Man"
Joined: Jan 2015
Posts: 2,981
I bought a huge untrimmed brisket to cook for Super Bowl. I trimmed about 3 lbs of fat off the brisket before cooking. Instead of throwing it away, I put the trimmings in the freezer. Has anyone ever mixed brisket fat with venison & ground it into hamburger? If so, was it any good or just a waste of good venison? If it was worth doing, what mix ratio is recommended?

TIA for your comments


"Who controls the past controls the future. Who controls the present controls the past.” - George Orwell
Re: Mix Brisket Fat with Venison to Make Burgers? [Re: pertnear] #7739190 02/06/20 03:53 PM
Joined: Nov 2011
Posts: 9,835
U
unclebubba Online Content
THF Trophy Hunter
Online Content
THF Trophy Hunter
U
Joined: Nov 2011
Posts: 9,835
Short answer, yes, brisket fat is excellent for mixing with venison. I have processed my own venison for years. I also cook a lot of Brisket. I trim and save fat from all of my briskets all year long. The brisket fat is what I use to process my deer with...this past year it ended up being around 100 lbs of ground meat. I mix my brisket fat at 85/15. Sometimes I do 90/10. How lean do you like your burgers?

Re: Mix Brisket Fat with Venison to Make Burgers? [Re: pertnear] #7739205 02/06/20 04:12 PM
Joined: Nov 2012
Posts: 15,612
Q
QuitShootinYoungBucks Offline
THF Celebrity
Offline
THF Celebrity
Q
Joined: Nov 2012
Posts: 15,612
We used to find that beef tallow didn't freeze/age well when mixed with venison. Therefore we've always just done straight venison. However, if you're eating it up in 6 mos. that might be a different story. Also, today's storage methods could likely extend that some. I agree with Bubba, I wouldn't go more than 10-15%.


[Linked Image]

https://web.archive.org/web/20170223065011/http:/www.rrdvegas.com/silencer-cleaning.html
Re: Mix Brisket Fat with Venison to Make Burgers? [Re: pertnear] #7739233 02/06/20 04:31 PM
Joined: Aug 2016
Posts: 8,290
H
Herbie Hancock Offline
THF Trophy Hunter
Offline
THF Trophy Hunter
H
Joined: Aug 2016
Posts: 8,290
Yep I do it, there is no problem with it.


It takes beer to make thirst worthwhile - J. Fred Schmidt

The internet is an I.Q. Test, people post their scores in the comment section.
Re: Mix Brisket Fat with Venison to Make Burgers? [Re: pertnear] #7739236 02/06/20 04:33 PM
Joined: Dec 2008
Posts: 22,630
Cast Offline
THF Celebrity
Offline
THF Celebrity
Joined: Dec 2008
Posts: 22,630
Why not use some bacon ends and pieces in there too?


Cast

[Linked Image]

I have a short attention spa
Re: Mix Brisket Fat with Venison to Make Burgers? [Re: Cast] #7739240 02/06/20 04:39 PM
Joined: Jan 2016
Posts: 7,759
S
snake oil Offline
THF Trophy Hunter
Offline
THF Trophy Hunter
S
Joined: Jan 2016
Posts: 7,759
Originally Posted by Cast
Why not use some bacon ends and pieces in there too?


That's what my processor in Archer uses and it's very good. up


"You may all go to hell and I will go to Texas".
Re: Mix Brisket Fat with Venison to Make Burgers? [Re: Cast] #7739257 02/06/20 05:00 PM
Joined: Sep 2012
Posts: 12,822
P
PMK Offline
THF Celebrity
Offline
THF Celebrity
P
Joined: Sep 2012
Posts: 12,822
Originally Posted by Cast
Why not use some bacon ends and pieces in there too?

yep, we used to do either 90/10 with trimmings off brisket or bacon ends ... just seems the bacon ends had a funny flavor if left in the freezer over a longer time period. That was before vacuum sealing was a viable option though.


"everyone that lives dies but not everyone who dies lived..."

~PMK~
Re: Mix Brisket Fat with Venison to Make Burgers? [Re: PMK] #7739274 02/06/20 05:13 PM
Joined: Jan 2011
Posts: 65,416
S
SnakeWrangler Offline
THF Celebrity
Offline
THF Celebrity
S
Joined: Jan 2011
Posts: 65,416
Originally Posted by PMK
Originally Posted by Cast
Why not use some bacon ends and pieces in there too?

yep, we used to do either 90/10 with trimmings off brisket or bacon ends ... just seems the bacon ends had a funny flavor if left in the freezer over a longer time period. That was before vacuum sealing was a viable option though.

Yup...90/10 or 85/15....we use bacon ends and pieces.....I also use it in my venison chili


Originally Posted by Sneaky
I believe in science and I’m an insufferable [censored]
Originally Posted by beaversnipe
Actually, BBC is pretty damn good

"You Cannot Simultaneously Be Politically Correct And Intellectually Honest!"
Re: Mix Brisket Fat with Venison to Make Burgers? [Re: pertnear] #7739762 02/07/20 02:52 AM
Joined: Aug 2010
Posts: 60,296
S
stxranchman Offline
Obie Juan Kenobi
Offline
Obie Juan Kenobi
S
Joined: Aug 2010
Posts: 60,296
I do my venison burger with 10% added beef fat. I like this ratio. My parents used to buy fat briskets to mix with ground venison. They did a 50/50 mix of brisket to venison. It was always really good.


Are idiots multiplying faster than normal people?[Linked Image]
Re: Mix Brisket Fat with Venison to Make Burgers? [Re: pertnear] #7739774 02/07/20 03:08 AM
Joined: Feb 2013
Posts: 4,683
K
krmitchell Offline
Extreme Tracker
Offline
Extreme Tracker
K
Joined: Feb 2013
Posts: 4,683
Yes. My processor does this for their hamburger so I started buying brisket trimming from them to do my own venison hamburger.

Last edited by krmitchell; 02/07/20 03:08 AM.
Re: Mix Brisket Fat with Venison to Make Burgers? [Re: pertnear] #7739786 02/07/20 03:29 AM
Joined: May 2011
Posts: 27,891
skinnerback Offline
THF Celebrity Chef
Offline
THF Celebrity Chef
Joined: May 2011
Posts: 27,891
I've done it, and personally don't like using the hard fat off a brisket in my sausage. Hard fat doesn't render very well. If I need fat I like using the fat from bacon ends and pieces. It renders better and has better flavor IMO.


Re: Mix Brisket Fat with Venison to Make Burgers? [Re: skinnerback] #7739791 02/07/20 03:36 AM
Joined: Feb 2013
Posts: 4,683
K
krmitchell Offline
Extreme Tracker
Offline
Extreme Tracker
K
Joined: Feb 2013
Posts: 4,683
Originally Posted by skinnerback
I've done it, and personally don't like using the hard fat off a brisket in my sausage. Hard fat doesn't render very well. If I need fat I like using the fat from bacon ends and pieces. It renders better and has better flavor IMO.



It can’t be straight fat from the brisket, it needs to be trimmings. Bacon ends are also a good option but give a completely different flavor.

Re: Mix Brisket Fat with Venison to Make Burgers? [Re: krmitchell] #7739797 02/07/20 03:53 AM
Joined: May 2011
Posts: 27,891
skinnerback Offline
THF Celebrity Chef
Offline
THF Celebrity Chef
Joined: May 2011
Posts: 27,891
Originally Posted by krmitchell
Originally Posted by skinnerback
I've done it, and personally don't like using the hard fat off a brisket in my sausage. Hard fat doesn't render very well. If I need fat I like using the fat from bacon ends and pieces. It renders better and has better flavor IMO.



It can’t be straight fat from the brisket, it needs to be trimmings. Bacon ends are also a good option but give a completely different flavor.



Most of what I trim from a brisket is hard fat (cap/deckle). The soft fat gets trimmed down to 3/16" - 1/4" and there's never much of that to grind.

Yes the bacon fat does give it a lil' different flavor, and I love it. grin

Re: Mix Brisket Fat with Venison to Make Burgers? [Re: skinnerback] #7739833 02/07/20 04:37 AM
Joined: Feb 2013
Posts: 4,683
K
krmitchell Offline
Extreme Tracker
Offline
Extreme Tracker
K
Joined: Feb 2013
Posts: 4,683
Originally Posted by skinnerback
Originally Posted by krmitchell
Originally Posted by skinnerback
I've done it, and personally don't like using the hard fat off a brisket in my sausage. Hard fat doesn't render very well. If I need fat I like using the fat from bacon ends and pieces. It renders better and has better flavor IMO.



It can’t be straight fat from the brisket, it needs to be trimmings. Bacon ends are also a good option but give a completely different flavor.



Most of what I trim from a brisket is hard fat (cap/deckle). The soft fat gets trimmed down to 3/16" - 1/4" and there's never much of that to grind.

Yes the bacon fat does give it a lil' different flavor, and I love it. grin


We do the bacon end blend for burgers, usually 70/30 and the brisket 80/20 or 90/10 for all other ground products. I always make a 1 lb test batch before doing an entire deer to make sure we are on the mark.

Re: Mix Brisket Fat with Venison to Make Burgers? [Re: krmitchell] #7739835 02/07/20 04:40 AM
Joined: May 2011
Posts: 27,891
skinnerback Offline
THF Celebrity Chef
Offline
THF Celebrity Chef
Joined: May 2011
Posts: 27,891
Originally Posted by krmitchell
Originally Posted by skinnerback
Originally Posted by krmitchell
Originally Posted by skinnerback
I've done it, and personally don't like using the hard fat off a brisket in my sausage. Hard fat doesn't render very well. If I need fat I like using the fat from bacon ends and pieces. It renders better and has better flavor IMO.



It can’t be straight fat from the brisket, it needs to be trimmings. Bacon ends are also a good option but give a completely different flavor.



Most of what I trim from a brisket is hard fat (cap/deckle). The soft fat gets trimmed down to 3/16" - 1/4" and there's never much of that to grind.

Yes the bacon fat does give it a lil' different flavor, and I love it. grin


We do the bacon end blend for burgers, usually 70/30 and the brisket 80/20 or 90/10 for all other ground products. I always make a 1 lb test batch before doing an entire deer to make sure we are on the mark.



Man you're making me hungry LOL.

Re: Mix Brisket Fat with Venison to Make Burgers? [Re: pertnear] #7739882 02/07/20 10:22 AM
Joined: May 2006
Posts: 31,055
HWY_MAN Offline
THF Celebrity
Offline
THF Celebrity
Joined: May 2006
Posts: 31,055
Venison, bacon and jalapeno's.


Yes! A Weatherby does kill them deader.
Re: Mix Brisket Fat with Venison to Make Burgers? [Re: HWY_MAN] #7739973 02/07/20 02:20 PM
Joined: May 2011
Posts: 27,891
skinnerback Offline
THF Celebrity Chef
Offline
THF Celebrity Chef
Joined: May 2011
Posts: 27,891
Originally Posted by HWY_MAN
Venison, bacon and jalapeno's.



Sure wish I had some of that right now Sir....

Re: Mix Brisket Fat with Venison to Make Burgers? [Re: pertnear] #7740063 02/07/20 03:37 PM
Joined: Feb 2011
Posts: 1,687
B
BOLT GUY Offline
Pro Tracker
Offline
Pro Tracker
B
Joined: Feb 2011
Posts: 1,687
I buy a whole brisket and Wright thick cut bacon. Cube the brisket in 1 inch cubes and cut bacon in 2" pieces. Mix in as I grind the venison. I also lightly season with a mix of spices and dehydrated onion flakes. I like to use Rubbed sage, chili powder, Cumin, paprika, Garlic powder and onion powder. also added prior to grind. turns out awesome and keeps for years, if vacuum sealed properly.
Typically only use 1/2 the brisket for 2 deer.

Re: Mix Brisket Fat with Venison to Make Burgers? [Re: pertnear] #7740133 02/07/20 05:15 PM
Joined: Mar 2013
Posts: 3,529
B
BayouGuy Offline
Extreme Tracker
Offline
Extreme Tracker
B
Joined: Mar 2013
Posts: 3,529
I buy Ribeye beef fat trimmings from my local market (25¢ lb.) and mix it 80% venison 20% fat for burgers. Wrap the burger patties individually in plastic wrap. Pack the number of patties you usually use for a meal in a vacuum packer and they are good in the freezer for at least a year. Probably longer, but mine are always gone within a year.


If you can't laugh at yourself, give me a call. I'll gladly laugh at you.

"I keep trying to see Nancy Pelosi's and Chuck Schumer's point of view,
but I can't seem to get my head that far up my [censored]." Senator John Kennedy, Louisiana
Re: Mix Brisket Fat with Venison to Make Burgers? [Re: pertnear] #7740142 02/07/20 05:26 PM
Joined: Jul 2006
Posts: 110,788
dogcatcher Offline
THF Celebrity
Offline
THF Celebrity
Joined: Jul 2006
Posts: 110,788
We don't add any fat when processing, we add what we want when ready to cook it. Sometimes we add bacon, other times we add a pack of ground beef, sometimes just a couple of spoons of bacon grease.


Combat Infantryman, the ultimate hunter where the prey shoots back.
_____________"Illegitimus non carborundum est"_______________

[Linked Image]
Re: Mix Brisket Fat with Venison to Make Burgers? [Re: pertnear] #7740545 02/08/20 01:58 AM
Joined: Oct 2008
Posts: 16,582
6
68rustbucket Offline
THF Celebrity
Offline
THF Celebrity
6
Joined: Oct 2008
Posts: 16,582
What about using pork belly as a mixture?



Re: Mix Brisket Fat with Venison to Make Burgers? [Re: pertnear] #7740554 02/08/20 02:13 AM
Joined: Jan 2011
Posts: 65,416
S
SnakeWrangler Offline
THF Celebrity
Offline
THF Celebrity
S
Joined: Jan 2011
Posts: 65,416
I use wild pig in my chili meat...be uncured bacon so you wouldn’t have the bacon flavor but I think it would be a good source of fat...


Originally Posted by Sneaky
I believe in science and I’m an insufferable [censored]
Originally Posted by beaversnipe
Actually, BBC is pretty damn good

"You Cannot Simultaneously Be Politically Correct And Intellectually Honest!"
Previous Thread
Index
Next Thread

© 2004-2024 OUTDOOR SITES NETWORK all rights reserved USA and Worldwide
Powered by UBB.threads™ PHP Forum Software 7.7.3