texashuntingforum.com logo
Main Menu
Advertisement
Affiliates
Advertisement
Newest Members
Lifechaser, WILDWHIT, Woody09, BillyK2021, TxHornHunter2021
68793 Registered Users
Top Posters(All Time)
dogcatcher 108,608
stxranchman 58,234
SnakeWrangler 57,515
RKHarm24 44,585
rifleman 44,461
Gravytrain 43,673
BMD 41,222
Big Orn 37,484
Forum Statistics
Forums46
Topics609,771
Posts11,411,882
Members83,793
Most Online19,184
Feb 5th, 2020
Print Thread
Brisket/venison ground #7926655 08/07/20 02:33 AM
Joined: Jan 2006
Posts: 22,149
7
7mag Offline OP
THF Celebrity
OP Offline
THF Celebrity
7
Joined: Jan 2006
Posts: 22,149
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?


[Linked Image]
"Laugh with many, but don't trust any"
Re: Brisket/venison ground [Re: 7mag] #7926662 08/07/20 02:39 AM
Joined: Oct 2004
Posts: 36,714
R
redchevy Online Content
THF Celebrity
Online Content
THF Celebrity
R
Joined: Oct 2004
Posts: 36,714
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.


It's hell eatin em live
Re: Brisket/venison ground [Re: 7mag] #7930247 08/10/20 05:01 PM
Joined: Sep 2012
Posts: 11,700
P
PMK Online Content
THF Celebrity
Online Content
THF Celebrity
P
Joined: Sep 2012
Posts: 11,700
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.


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

~PMK~
Re: Brisket/venison ground [Re: 7mag] #7930515 08/10/20 08:40 PM
Joined: Sep 2010
Posts: 3,436
B
Blank Online Content
Veteran Tracker
Online Content
Veteran Tracker
B
Joined: Sep 2010
Posts: 3,436
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
Joined: Sep 2012
Posts: 11,700
P
PMK Online Content
THF Celebrity
Online Content
THF Celebrity
P
Joined: Sep 2012
Posts: 11,700
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.


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

~PMK~
Re: Brisket/venison ground [Re: 7mag] #7930723 08/10/20 11:16 PM
Joined: Jan 2006
Posts: 22,149
7
7mag Offline OP
THF Celebrity
OP Offline
THF Celebrity
7
Joined: Jan 2006
Posts: 22,149
Thanks fellas looks like pork is the way to go. Thanks again

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

[Linked Image]
"Laugh with many, but don't trust any"
Previous Thread
Index
Next Thread

© 2004-2021 OUTDOOR SITES NETWORK all rights reserved USA and Worldwide
Powered by UBB.threads™ PHP Forum Software 7.7.3