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#2476917 - Tue Dec 06 2011 02:18 PM Re: Fat to Meat Ratio in Venison Burger [Re: bob1961]
Bob Stinson Offline
member

Registered: Mon Aug 29 2011
Posts: 162
Loc: Michigan
We grind 3 to 1, venison/pork shoulder (or faty pork) which we get from butchering our own hogs.

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#2476948 - Tue Dec 06 2011 02:34 PM Re: Fat to Meat Ratio in Venison Burger [Re: Bob Stinson]
RB-HPA Offline

HPA NW Rep/Site Owner
Stopped counting

Registered: Tue Jan 13 2004
Posts: 28446
Loc: Home 2F, Camp 2G & 2F
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.
_________________________
"Only takes a second to change your season" Dad, 1980

"One should not believe everything they read on the internet" Abraham Lincoln, 1865

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#2476981 - Tue Dec 06 2011 02:51 PM Re: Fat to Meat Ratio in Venison Burger [Re: RB-HPA]
LONG BEARD 101 Offline
FOUR in the freezer 2 to go
Honored

Registered: Tue Nov 20 2001
Posts: 5837
Loc: North Western PA
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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No Place I'd Rather be, than UP a Tree

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#2476998 - Tue Dec 06 2011 03:04 PM Re: Fat to Meat Ratio in Venison Burger [Re: LONG BEARD 101]
Shippinit Offline
Carpal \'Tunnel

Registered: Fri Oct 14 2005
Posts: 4062
Loc: 4B
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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#2476999 - Tue Dec 06 2011 03:04 PM Re: Fat to Meat Ratio in Venison Burger [Re: LONG BEARD 101]
RB-HPA Offline

HPA NW Rep/Site Owner
Stopped counting

Registered: Tue Jan 13 2004
Posts: 28446
Loc: Home 2F, Camp 2G & 2F
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.
_________________________
"Only takes a second to change your season" Dad, 1980

"One should not believe everything they read on the internet" Abraham Lincoln, 1865

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#2477001 - Tue Dec 06 2011 03:04 PM Re: Fat to Meat Ratio in Venison Burger [Re: bob1961]
FowlArcher Offline
old hand

Registered: Sun Mar 27 2011
Posts: 857
Loc: Lansdale,PA
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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Time spent outdoors is not subtracted from one's life.

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#2477108 - Tue Dec 06 2011 04:10 PM Re: Fat to Meat Ratio in Venison Burger [Re: RB-HPA]
LONG BEARD 101 Offline
FOUR in the freezer 2 to go
Honored

Registered: Tue Nov 20 2001
Posts: 5837
Loc: North Western PA
 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!
_________________________
No Place I'd Rather be, than UP a Tree

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#2480936 - Thu Dec 08 2011 09:32 PM Re: Fat to Meat Ratio in Venison Burger [Re: LONG BEARD 101]
great white hunter Offline
Stopped counting

Registered: Mon Jan 29 2001
Posts: 37441
Loc: greensburg
Hey keith...thanks for the tip! ;\)

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#2485448 - Mon Dec 12 2011 12:50 AM Re: Fat to Meat Ratio in Venison Burger [Re: bob1961]
lilnuge Offline
journeyman

Registered: Wed Dec 09 2009
Posts: 81
Loc: Lebanon, PA
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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#2531819 - Mon Jan 09 2012 11:19 PM Re: Fat to Meat Ratio in Venison Burger [Re: lilnuge]
surveyor Offline
old hand

Registered: Mon Oct 24 2005
Posts: 929
Loc: cumberland co. 4B-5A
When I'm dome cooking burger. Sometimes I add ketchup

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