I've only learned about fatties recently, like when I joined here recent. Has anyone used venison? Since it is so lean, should I use some sort of binder? I do not know if wrapping in bacon will hold together enough. I am kinda anxious to try making one.
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Our family like about 15-20% fat in venison burger. To preserve as much of the venison flavor as we can we use beef fat (as opposed to the usual fatty pork) and treat it as if it were ground beef.
If it's sausage that would normally call for pork we use pork fat and venison.