It was a marriage of my passions for the outdoors and the internet. When it comes to making anything that requires a bind or ingredient cohesion, such as meatballs and brats, I prefer to add fat. when I make venison meatballs I just add egg for my binder. 5. For some hunters, adding domestic fat to venison is taboo. Adding fat to venison. Here are some direct tips on substituting pork fat with beef. However, if you plan on preparing burgers, meatball, or meatloaf, you need a 20% fat content. Grinding beef or pork fat with your venison adds flavor, acts as a binder, and most importantly adds moisture to your meat. My opinion is that the fat in pork is better for us than the same amount of beef fat. If it really comes down to having to use or mix some other ground meat in with the venison then it will be ground pork and not beef. Sure, you can use eggs to make it stick, but you won’t get the same mouthfeel since eggs don’t melt when cooked. Add pork fat to a venison sausage and it tastes like venison. I’ve heard people tell me time and again how great venison hot dogs are. Pork butt, bacon, pork belly, or pork back fat are what keep the lean meat juicy after cooking. Sure, you can use eggs to make it stick, but you won’t get the same mouthfeel since eggs don’t melt when cooked. I want to make burgers for the first time. I'm talking about adding fat to recipes when you cook. Pork belly has a tendency to overpower the flavor of lean cuts, while fatback compliments them. That would be about 1/2 lb. For a profesional butcher like myself it's cheaper to use pork fat as good pork meat is not always available unless i buy a pig from someone, bone it out, and then freeze it for later use. Lean pork trimmings still have some good fat in there. Here’s a rundown of the numbers: But, like I said earlier, there’s no right or wrong answer to this question. One reason folks may want to try using beef fat. Close. I'd recommend either a small amount of beef or pork fat, or add 25-50% lean pork. Discussion in 'Cooking and Brewing' started by Upended, Sep 18, 2014. Personally, I like to avoid adding fat or even mixing other meat in with my venison. The solution is to add some fat, either beef or pork, when you’re grinding venison. You need raw fatadded to the venison when grinding ratio will depend on whether you want lean or xtralean or medium. Continue to add venison and fat into grinder. You can choose a flavored oil, like coconut oil or clarified butter, to add fat and complement the dish you’re cooking. In our experience, pork fatback is the best to use. It helps to follow a few simple steps, like creating a quality grind and don’t overcook the meat, but there are few hard and fast rules for at-home butchering. It has a tendency to dry out, depending on the fat content of your mixture. Spencer Neuharth works with a rule of tens: 10% fat for burger, 20% fat for sausage, and 30% fat for everything else (snack sticks, summer sausage). I know purists who want to believe that venison is perfect the way it is, but the truth is that adding fat at some point during the cooking process is beneficial. Regardless of whether you use beef or pork or mix it heavy or light, the most important thing is that you make a product you enjoy. Making sausages and using beef fat instead of pork. Thanks for your patronage - Steve. It is another source which will produce a game flavor in the meat. I just made about 45 pounds of smoked links using half venison and half lean pork trimmings and it came out great. pork sausage to 2 lbs. if i grind 1.5lbs of venison how much pork fat should i add to 1.5 pounds of venison. What Type of Fat? Same goes for any venison sausage. For others, it’s a necessity. also i heard you can just add like fat back bacon. Another important question is the type of fat to use. Founded in 1999, Michigan-Sportsman.com started as a collection of links to Michigan related sites, and a series of manually edited blogs. what ratio do you guys use when grinding your venison. Posted by 2 years ago. In late 1999, we started our first message board. Perhaps Brody Henderson has the right idea; he grinds everything with 25% fat so it’s versatile for all cooking applications. Evenly distribute roughly 15% cubed pork fat with the venison. Same thing for sausages and hot dogs. The key with a lot of venison preparations is to not overcook the meat. My rule of thumb is to add 10-20% fat when making venison burgers. What if I stop using pork fat all together, though? This is a question that’s come up in a number of forums. On the other hand, an authentic sausage should be succulent. It was one of Michigan's first social networks. “You will not produce a good sausage without adding fat. I find it can be done with venison or pork sausages. Good pork fat can be had in any decent supermarket and in all butcher shops. venison beef mixture. If you find someone who carries it, there’s a good chance they also have fresh casings to make sausage. And while we're on the subject of bones, by all means make stock from the marrow bones of your deer. Does anyone have any suggestions? The meat will produce its own juice. Pork or fatty beef does not dehydrate, you need very lean cuts to dehydrate as the water comes off the meat but the oil/fat will remain. This will help when cooking the burgers or sausage by providing enough fat to keep them from sticking to … I mix beef suet with mine 20 beef /80 venison then it depends what I'm going to make if I add pork too and if I do add pork it's pork sausage for meat loaf or meat balls. It's usually really cheap, too. When field dressing a deer, you’ll find a thin, lacy net covering the stomach. To replicate a traditional sausage, it helps to have an understanding of basic sausage anatomy: 70% meat, 30% fat, and 10% of the total volume in liquid, plus seasonings. Twenty percent is the minimum amount that I would add, but 30% is considered standard. Just do not exceed that temperature. That would be like adding lard. Start by sanitizing your jars and washing lids and rings. How Much Fat Should You Add? The solution is to add some fat, either beef or pork, when you’re grinding venison. What I don’t think they know is that their “venison” dog is probably at least 50% ground pork. When you’re ready to put this into practice, here are a few of our favorite recipes to try out. And fat helps hold your burger together. Depending on what you’re planning to cook, you may want to add fat to your ground venison. Its flavor doesn’t overpower wild game and it has a soft texture. If you are concerned about this, try looking at canning venison hot pack directions. Is beef fat … Same as that how much would you grind into 1.5 pounds of vension. Fat adds flavor and moisture. The 90-10 ratio will produce a lean patty, whereas an 80/20 will be richer. Is because the price vs pork fat is a lot cheaper. Anything higher is a bit indulgent, but we won’t judge you. Fat is the emulsifying agent that allows the mixture to stick together and retain juiciness. if I am going to make burgers I do add ground pork. Fat is fundamental to creating a juicy product. To cook Burgers: Shape ground venison into patties. Does Venison Need Fat? Not sure what you are making I also make elk ABT's and use Philadelphia creme cheese for my filling that usually is also a good binder. The amount of meat that you have on hand probably won’t come to an even weight, and it’s perfectly fine to be flexible with ratios. Patties made for grilled double cheeseburgers often fall apart soon after hitting the hot grate. Ironically, because fat needs to be trimmed away for the best flavor, venison often becomes too lean for hamburger purposes. Big bucks, land management, rut reports, and tips for the whitetail obsessed. Deer fat doesn’t add flavor to the meat like fat does for pork or beef. Therefore, the more you remove, the better flavor the meat will have. Many off-site friendships have formed with others who share the same interests in the outdoors through the site. (For the rest of you English majors out there, that means 12 pounds of venison and 8 pounds of pork per 20-pound batch. Ground venison is a very and occasionally gamey lean meat that comes from deer, and its texture is generally improved by mixing in pork sausage or beef. We use cheap bacon, mixed at a rate of 5:1 (5 pounds of venison per pound of bacon). You can incorporate a little into the mix, but be cautious about how much you add to avoid bites that coat your mouth with wax. This is a combination of a couple of meatloaf recipes that I played around with. The management works very hard to make sure the community is running the best software, best designs, and all the other bells and whistles. And for sausages and snack sticks, you need 30% fat content. Perfectly marbled ground venison will pour out of your grinder. You can use straight fat but it's always better to use meat and then add fat as needed. 0-10% Fat – Use for heavily seasoned, loose meat meals such as venison … Adding fat to venison. I always add about 15-20 percent fat if I’m making hamburger or kebabs, which makes the meat juicier and more flavorful. Another option is pork belly, which is the first choice for those who really disdain the taste of venison. To prepare your sausage, you’ll need to pull the cut and packaged venison from the freezer and let it partially thaw. The amount of fat needed varies depending on what you plan to cook. On the other hand, an authentic sausage should be succulent. ). If fatback isn’t available, the next best choice is well-marbled pork butt. This added fat can be bacon, pork shoulder, pork belly, beef tallow, etc. Liberally salt and pepper both sides of burger. Finally, a meatloaf recipe that my whole family enjoys. The type of fat you use can come down to personal taste. You send the meat, fat, and seasonings through the grinder and then blend with an ice-cold liquid. Don’t worry, I checked with my math-and-science trained wife to verify my measurements.) In my humble opinion, the fat on a deer is gross. Here are some of the responses I’ve found, which seem to be a good representative of how the hunting community feels about this topic. I would not use bacon fat that was saved from cooking bacon because it has already been rendered. They... Our picks for the week’s best hunting, fishing, wild foods, and conservation content. 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