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Brisket/venison ground #7926655 08/07/20 02:33 AM
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7mag Offline OP
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I have a couple of small briskets (12-14 lbs), I also have half a deer I was given this past yr. We love burgers and was wondering. Would you do a mix? and if so what ratio would you use?

I have considered doing a 50 to 50 ratio. So a 12 lb brisket I would mix to 12 lbs of venison. Your thoughts?


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Re: Brisket/venison ground [Re: 7mag] #7926662 08/07/20 02:39 AM
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For sausage I like 50/50. If you like it greasy burger 50/50 is probably ok. I like some fat but we prefer about 25-30% for BB our general use ground meat. Also use pork instead of beef, pork is more cost effective.


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Re: Brisket/venison ground [Re: 7mag] #7930247 08/10/20 05:01 PM
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depending on how much fat is on the brisket, I'd go 70/30 (if brisket is pretty lean) to 80/20 with venison/brisket.


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Re: Brisket/venison ground [Re: 7mag] #7930515 08/10/20 08:40 PM
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I'd save the briskets for the smoker. I mix boneless pork shoulder with all my ground venison now. Plenty of fat content, makes amazing burgers, and lots sweeter taste. Usually cheaper too, at $1.50-2.50/lb.

Re: Brisket/venison ground [Re: Blank] #7930572 08/10/20 09:18 PM
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Originally Posted by Blank
I'd save the briskets for the smoker. I mix boneless pork shoulder with all my ground venison now. Plenty of fat content, makes amazing burgers, and lots sweeter taste. Usually cheaper too, at $1.50-2.50/lb.

agree ... if you plan on using the finished product fairly quickly. I have found uncooked pork to get a funky taste after a few months unless vacuum sealed. For years, we only used white butcher paper for all our packaging, but always tried to use anything with pork in it within 2-3 months. We did similar using venison and bacon for some awesome bacon burgers over an open flame/charcoal ... but again, tried to use within a few months of packaging.


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Re: Brisket/venison ground [Re: 7mag] #7930723 08/10/20 11:16 PM
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Thanks fellas looks like pork is the way to go. Thanks again

Last edited by 7mag; 08/10/20 11:17 PM.

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