Fat to Meat Ratio in Venison Burger - Page 3 - The HuntingPA.com Outdoor Community

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post #21 of 33 (permalink) Old 12-06-2011, 03:18 PM
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Re: Fat to Meat Ratio in Venison Burger

We grind 3 to 1, venison/pork shoulder (or faty pork) which we get from butchering our own hogs.
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post #22 of 33 (permalink) Old 12-06-2011, 03:34 PM
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Re: Fat to Meat Ratio in Venison Burger

We just grind it straight there is almost zero white in it, no fat added or pork added.

If I am going to make something from the deer grind later that needs pork (like all the stuff I am making next weekend) I grind the pork fresh then mix with vension grind. No reason to take up valuable freezer space with pork fat added to it all, + not all things need pork fat (tacos, chili, sloppy joes). Do it when the recipe/end product calls for it.


Most things like Kolbassi, summer sausage, etc..will call for anything from 80/20 to 50/50 and that depends on taste. I go about 75/25...more than that defeats the purpose of a lean deer meat IMO.

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post #23 of 33 (permalink) Old 12-06-2011, 03:51 PM
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Re: Fat to Meat Ratio in Venison Burger

I use 100% venison for summer sausage and bologna and add canola oil to keep it together and moist. Works great and tastes better!

Kolbassi = 75/25 pork fat.

slim jims = 75/25 beef

Hamburgers made mixed with a little bacon tastes GREAT!

Tacos, chili, sloppy joes, etc....100% venison!

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post #24 of 33 (permalink) Old 12-06-2011, 04:04 PM
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Re: Fat to Meat Ratio in Venison Burger

I trim mine as much as possible then do not add anything extra. I make mostly lasagna, tacos, cheeseburgers, meatloaf, and jerky with my burger so I really have no need to add anything extra.
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post #25 of 33 (permalink) Old 12-06-2011, 04:04 PM
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Re: Fat to Meat Ratio in Venison Burger

Keith give me an amount of oil/ pound...I like the sound of that brother for the trail bologna.

I did the bacon burger grind a couple times too...+1 on that, but mark it accordingly so you don;t thaw and use it for something else.

Lucky it is lunchtime i am getting hungry.

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post #26 of 33 (permalink) Old 12-06-2011, 04:04 PM
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Re: Fat to Meat Ratio in Venison Burger

for Chili, straight venison

Burgers, meatloaf, I add rendered bacon fat

When making sausage, I usually use a 3:1 of venison to pork.

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post #27 of 33 (permalink) Old 12-06-2011, 05:10 PM
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Re: Fat to Meat Ratio in Venison Burger

Quote:
Originally Posted by RB-HPA
Keith give me an amount of oil/ pound...I like the sound of that brother for the trail bologna.

I did the bacon burger grind a couple times too...+1 on that, but mark it accordingly so you don;t thaw and use it for something else.

Lucky it is lunchtime i am getting hungry.
I hear ya John on marking the package... BIG LETTERS - BACON/VENISON!!!!!

I used 1 tablespoon of oil to 2lbs of meat and a drizzle over the mix while grinding. Sorry, I don't usually measure, but that's real close! LOL

Make sure you really pack the casing while stuffing!

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post #28 of 33 (permalink) Old 12-08-2011, 10:32 PM
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Re: Fat to Meat Ratio in Venison Burger

Hey keith...thanks for the tip!
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post #29 of 33 (permalink) Old 12-12-2011, 01:50 AM
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Re: Fat to Meat Ratio in Venison Burger

dont add anything to burgers
3 to 1 deer to pork for sausage

^thats the thing to do
burgers dont add any pork or beef but with sausage 3:1 deer to pork or almost 50/50 deer to pork . If u make sausage with any less it will be really dry.
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post #30 of 33 (permalink) Old 01-10-2012, 12:19 AM
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Re: Fat to Meat Ratio in Venison Burger

When I'm dome cooking burger. Sometimes I add ketchup
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