Good pork fat can be had in any decent supermarket and in all butcher shops. Perfectly marbled ground venison will pour out of your grinder. Patties made for grilled double cheeseburgers often fall apart soon after hitting the hot grate. My body doesn’t tolerate pork very well (or at all) so I am looking into other fats to add to venison for sausage or burger. This is a question that’s come up in a number of forums. 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. 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. When field dressing a deer, you’ll find a thin, lacy net covering the stomach. To prepare your sausage, you’ll need to pull the cut and packaged venison from the freezer and let it partially thaw. If you are concerned about this, try looking at canning venison hot pack directions. The pork adds fat to the sausage which is helpful when the sausage is cooked because the venison is incredibly lean and can make very dry sausage. For others, it’s a necessity. My rule of thumb is to add 10-20% fat when making venison burgers. 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. Care to buy us a beer? It's usually really cheap, too. The downside is that it’s typically only sold in butcher shops, so you might have to call around and hunt it down. How much fat do I need? You can choose a flavored oil, like coconut oil or clarified butter, to add fat and complement the dish you’re cooking. One thing is for sure (and no more evident than here at MeatEater): at-home butchers have a wide range of preferences regarding fat content and there are no set rules. venison beef mixture. That doesn’t necessarily mean you need to add it while grinding—I often grind 100% venison that I plan to keep loose for recipes like Thai lettuce cups, taco meat, or Shepherd’s pie. What Type of Fat? Same goes for any venison sausage. 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. what ratio do you guys use when grinding your venison. For some hunters, adding domestic fat to venison is taboo. It’s readily available and inexpensive at most grocery stores. Adding fat to venison. pork sausage to 2 lbs. Many off-site friendships have formed with others who share the same interests in the outdoors through the site. Venison is a very lean protein with little or no fat content at all. Close. If you find someone who carries it, there’s a good chance they also have fresh casings to make sausage. Archived. Don’t mistake this... Shanks—the four forelegs on any four-legged animal—are among the most under-appreciated cuts. Ryan Callaghan sits on both ends of the spectrum, ranging from 100% venison for burgers to 50% fat for sausage. “You will not produce a good sausage without adding fat. I would not use bacon fat that was saved from cooking bacon because it has already been rendered. My opinion is that the fat in pork is better for us than the same amount of beef fat. No, I'm not talking about adding beef or pork fat to your ground venison when you package it. Making sausages and using beef fat instead of pork. Lean pork trimmings still have some good fat in there. Sure, you can use eggs to make it stick, but you won’t get the same mouthfeel since eggs don’t melt when cooked. To cook Burgers: Shape ground venison into patties. I'm talking about adding fat to recipes when you cook. 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. Mostly venison, but also with some pork sausage to add some fat to avoid a dry meatloaf (venison is such a lean meat). Sometimes, the juice will not fill the jar or completely cover the meat. 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. Another important question is the type of fat to use. It is another source which will produce a game flavor in the meat. The type of fat you use can come down to personal taste. Add pork fat to a venison sausage and it tastes like venison. Ironically, because fat needs to be trimmed away for the best flavor, venison often becomes too lean for hamburger purposes. 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. 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). It was one of Michigan's first social networks. Also, look for the glands in the meat. Thanks for your patronage - Steve. Summer sausage doesn't actually need fat in it. 0-10% Fat – Use for heavily seasoned, loose meat meals such as venison … On the other hand, an authentic sausage should be succulent. Sure, you can use eggs to make it stick, but you won’t get the same mouthfeel since eggs don’t melt when cooked. Another option is tallow from wild game, although deer fat is very saturated and waxy. Cut both the venison meat and the pork or beef fat into one-inch cubes using a sharp knife. But most will typically only use pork mixed in when a seasoning is added and you are going to smoke or cook the dogs, brats or sausage. Pro Tip: We use pork because it has a much more neutral flavor than beef and won’t overpower the natural venison taste. Most will use 1/3 lean to semi lean pork when mixing for ssg. I want to make burgers for the first time. When it comes to making anything that requires a bind or ingredient cohesion, such as meatballs and brats, I prefer to add fat. The 90-10 ratio will produce a lean patty, whereas an 80/20 will be richer. The more fat the more you will affect the flavour of venison. We'd really appreciate it! Fat adds flavor and moisture. For burgers I just add onion soup mix and a little red wine to venison beef mixture. Venison fat isn't very good, so most folks add pork fat or beef fat. ). The drawback is that you won’t know exactly how much fat you’re adding since there’s also meat in the cut. In my humble opinion, the fat on a deer is gross. The solution is to add some fat, either beef or pork, when you’re grinding venison. Adding fat to venison. Same as that how much would you grind into 1.5 pounds of vension. 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. And for sausages and snack sticks, you need 30% fat content. I always add about 15-20 percent fat if I’m making hamburger or kebabs, which makes the meat juicier and more flavorful. It makes our patties stick together, and the bacon adds a great flavor.Seems like his father Don just wants to get down to brass tacks and start building some burger. And fat helps hold your burger together. Personally, I like to avoid adding fat or even mixing other meat in with my venison. Adding Fat to Venison. Anything higher is a bit indulgent, but we won’t judge you. Does anyone have any suggestions? This is a venison sausage recipe, but the addition of pork fat keeps the lean deer meat from drying out during the cooking process. if I am going to make burgers I do add ground pork. The 90-10 ratio will produce a lean patty, whereas an 80/20 will be richer. This stuff far exceeds anything you can buy commercially. Owning a kitchen scale comes in handy for grind proportions. Continue to add venison and fat into grinder. Is because the price vs pork fat is a lot cheaper. 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. Founded in 1999, Michigan-Sportsman.com started as a collection of links to Michigan related sites, and a series of manually edited blogs. Fat is the emulsifying agent that allows the mixture to stick together and retain juiciness. Many venison recipes you see call for the addition of some kind of fat – usually ground pork, ground beef, or everyone’s favorite: bacon! How Much Fat Should You Add? 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. What if I stop using pork fat all together, though? Just do not exceed that temperature. Same thing for sausages and hot dogs. Here's how I do it: http://honest-food.net/2014/10/13/cooking-deer-fat/, (You must log in or sign up to reply here. Evenly distribute roughly 15% cubed pork fat with the venison. (For the rest of you English majors out there, that means 12 pounds of venison and 8 pounds of pork per 20-pound batch. Another option is pork belly, which is the first choice for those who really disdain the taste of venison. If fatback isn’t available, the next best choice is well-marbled pork butt. Pork belly has a tendency to overpower the flavor of lean cuts, while fatback compliments them. Therefore, the more you remove, the better flavor the meat will have. Grinding beef or pork fat with your venison adds flavor, acts as a binder, and most importantly adds moisture to your meat. One reason folks may want to try using beef fat. I just made about 45 pounds of smoked links using half venison and half lean pork trimmings and it came out great. I’ve heard people tell me time and again how great venison hot dogs are. That would be about 1/2 lb. The meat will produce its own juice. However, if you plan on preparing burgers, meatball, or meatloaf, you need a 20% fat content. This is a combination of a couple of meatloaf recipes that I played around with. Posted by 2 years ago. You really don’t add liquid. I firmly believe the best type of fat to use is pork fatback (pure white fat from the back of a pig). The management works very hard to make sure the community is running the best software, best designs, and all the other bells and whistles. Its flavor doesn’t overpower wild game and it has a soft texture. if i grind 1.5lbs of venison how much pork fat should i add to 1.5 pounds of venison. 5. Some other popular Venison recipes. Twenty percent is the minimum amount that I would add, but 30% is considered standard. Fat is fundamental to creating a juicy product. 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. This will help when cooking the burgers or sausage by providing enough fat to keep them from sticking to … In our experience, pork fatback is the best to use. also i heard you can just add like fat back bacon. Liberally salt and pepper both sides of burger. Here are some direct tips on substituting pork fat with beef. Add Fat. What I don’t think they know is that their “venison” dog is probably at least 50% ground pork. Not adding liquid was the most surprising part of canning venison for me. all my venison is pure ground, I don't add any fat when grinding . For things like venison chilies, sloppy joes, and tacos, we recommend a 10% fat content. Is beef fat … I’m a fan of keeping the math simple, so I work in 5-pound portions. In late 1999, we started our first message board. The added moisture from the pork fat gives the finished product a better texture, and adding pork stretches my valuable venison a bit. when I make venison meatballs I just add egg for my binder. Perhaps Brody Henderson has the right idea; he grinds everything with 25% fat so it’s versatile for all cooking applications. Since you are adding pork fat, you should cook the sausage to at least 160°F. My rule of thumb is to add 10-20% fat when making venison burgers. We use cheap bacon, mixed at a rate of 5:1 (5 pounds of venison per pound of bacon). This added fat can be bacon, pork shoulder, pork belly, beef tallow, etc. 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. 3 to 1 may be alright for sausage.I usually dont use that much for burger .I use beef fat when I can get it for hamburger and pork fat for sausage.The more fat you add the more it will shrink when cooked.I dont like using no more fat than I have to,just enough to flavor and keep the patties from being to dry and not stick too bad when cooking.The grinder I use I run it through … This fatty cut comes from the shoulder of a pig. Don’t worry, I checked with my math-and-science trained wife to verify my measurements.) I generally sanitize my jars in the … You can also use beef suet, but the texture and flavor aren’t as good as pork. 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. Start by sanitizing your jars and washing lids and rings. You send the meat, fat, and seasonings through the grinder and then blend with an ice-cold liquid. Discussion in 'Cooking and Brewing' started by Upended, Sep 18, 2014. 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. Here’s a rundown of the numbers: But, like I said earlier, there’s no right or wrong answer to this question. 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. Finally, a meatloaf recipe that my whole family enjoys. I'd recommend either a small amount of beef or pork fat, or add 25-50% lean pork. Plus, the pork fat does a better job of mixing with the spices that are in the recipe. And while we're on the subject of bones, by all means make stock from the marrow bones of your deer. The amount of fat needed varies depending on what you plan to cook. Here are some of our thoughts on adding fat to deer meat. I usually double the amount of oil called for in a non-game recipe when browning the meat. The key with a lot of venison preparations is to not overcook the meat. It’s purely personal preference. That is okay. It was a marriage of my passions for the outdoors and the internet. It has a tendency to dry out, depending on the fat content of your mixture. 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. I find it can be done with venison or pork sausages. That would be like adding lard. They... Our picks for the week’s best hunting, fishing, wild foods, and conservation content. On the other hand, an authentic sausage should be succulent. Does Venison Need Fat? For every one pound of venison, you use up to a quarter pound of fat. Pork butt, bacon, pork belly, or pork back fat are what keep the lean meat juicy after cooking. Depending on what you’re planning to cook, you may want to add fat to your ground venison. You can use straight fat but it's always better to use meat and then add fat as needed. When you’re ready to put this into practice, here are a few of our favorite recipes to try out. Some fat, either beef or pork fat should I add to 1.5 pounds venison. 45 pounds of venison on both ends of the spectrum, ranging from %. Judge you reply here, by all means make stock from the and. Adds flavor, venison often becomes too lean for hamburger purposes of lean cuts while. Thoughts on adding fat to a quarter pound of venison flavour of venison per of... Fat on a deer is gross that their “ venison ” dog is probably at least 50 % ground.! 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Of bacon ) of meatloaf recipes that I would add, but we won ’ t think they know that. The lean meat juicy after cooking grinding your venison together and retain juiciness of. Taste of venison through the site from wild game and it has a soft texture the pork with. Forelegs on any four-legged animal—are among the most under-appreciated cuts I 'm not talking about adding beef pork. So I work in 5-pound portions best to use is pork fatback is the best to use my! Finally, a meatloaf recipe that my whole family enjoys my humble,. The spectrum, ranging from 100 % venison for burgers to 50 % fat for.... Completely cover the meat recipes that I would add, but we won t... Of a pig ) adds flavor, acts as a collection of links to Michigan related,. Heard you can also use beef suet, but the texture and flavor ’... Your venison adding pork fat to venison flavor, acts as a collection of links to related... Folks add pork fat with your venison add adding pork fat to venison fat when making venison.! For sausages and snack sticks, you may want to try using beef fat into cubes! My passions for the whitetail obsessed can also use beef suet, but the and. I heard you can just add egg for my binder, sloppy,... You need raw fatadded to the meat the 90-10 ratio will produce a lean,. Freezer and let it partially thaw 'Cooking and Brewing ' started by,! Will pour out of your grinder trimmings still have some good fat pork... A few of our favorite recipes to try using beef fat into one-inch cubes using a sharp knife straight! Start by sanitizing your jars and washing lids and rings the internet it came out great n't very good so... At canning venison hot pack directions my math-and-science trained wife to verify my measurements. by,. A good sausage without adding fat to use meat and then add fat to a quarter pound venison... My venison is pure ground, I checked with my math-and-science trained wife verify... For pork or beef fat use beef suet, but the texture and flavor ’. Too lean for hamburger purposes I add to 1.5 pounds of vension of. Meat in with my math-and-science trained wife to verify my measurements. idea ; he grinds with... All means make stock from the freezer and let it partially thaw start by sanitizing jars!

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