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Venison bacon burger #9138832 11/14/24 03:49 PM
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lubbockdave Online Content OP
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Good morning everybody. Getting ready to do my first batch of ground venison and wanted to add bacon into the grind. Never done this before and I was wondering what sources of bacon do you guys use? Simple Walmart cheap bacon. Good morning everybody. Getting ready to do my first batch of ground venison and wanted to add bacon into the grinder. Never done this before and I was wondering what sources of bacon do you guys use? Simple Walmart cheap bacon? Or something else?

Re: Venison bacon burger [Re: lubbockdave] #9138849 11/14/24 04:08 PM
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[Linked Image]

Re: Venison bacon burger [Re: lubbockdave] #9138881 11/14/24 05:25 PM
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we used to just use whatever was on sale ...


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

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Re: Venison bacon burger [Re: lubbockdave] #9138912 11/14/24 06:36 PM
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1955 Online Content
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Remember all the work that you put into this, why would you want to skimp on a good quality tasting bacon ?

Re: Venison bacon burger [Re: 1955] #9138929 11/14/24 07:11 PM
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Originally Posted by 1955
Remember all the work that you put into this, why would you want to skimp on a good quality tasting bacon ?

Yep, some cheap bacon is extremely salty.



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Re: Venison bacon burger [Re: lubbockdave] #9139031 11/14/24 10:26 PM
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I would buy some Wright thick cut quality smoked bacon if I were you and chop it. Don't skimp.

Re: Venison bacon burger [Re: lubbockdave] #9139082 11/15/24 12:25 AM
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If doing bacon burger I like to cold smoke the bacon a lot more than it comes then use for the grind. Get it right cooked in a skillet or forman grill it will taste like it was cooked on a grill.

For that I buy unsliced part of slab and cold smoke it usually from one of th meat shops.


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Re: Venison bacon burger [Re: lubbockdave] #9139704 11/16/24 02:30 PM
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What percentage are yall mixing bacon to it?

Re: Venison bacon burger [Re: TPACK] #9140491 11/18/24 04:35 AM
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Originally Posted by TPACK
[Linked Image]


^^^ this stuff - you can get it at Walmart (package may look a little different, but good stuff (just like Wright brand bacon!)


For Venison Burgers, I use around 10-15% bacon ends/pieces, 25% chuck roast (beef) and the rest venison. Makes amazing burgers.
For breakfast sausage 25% bacon ends/pieces, 25% porkbutt, 50% venison.
For 'italian' venison sausage 50% pork butt 50% venison.

Each mix gets it's own custom spices, of course!

Lately I've been putting about 1.25 pounds into a gallon Freezer ziploc bag, pressing it flat (about 1/2" thick), and 'scoring' the meat in the bag into 'quarters'/ patties.
Makes it EASY to pull however much you need out of the freezer and instantly thaw/cook right onto skillet or grill. NO time wasted thawing.
The 'scored' patties make it easy to break-off just enough for 1 breakfast or 1 sandwich/hamburger if I'm cooking/eating alone, or I can pull 2 whole bags out and make a pot of chili in a snap!

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