So this year I'm going to grind most of my deer meat and use it for burger. I've not done this before. Should I blend it with beef tallow, or fatty pork trim I have from butchering a hog? What ratio?
So this year I'm going to grind most of my deer meat and use it for burger. I've not done this before. Should I blend it with beef tallow, or fatty pork trim I have from butchering a hog? What ratio?
Thank you. Good ideas.Most of my deer are done in pure 100% venison grind so I have some great 1st hand experience and recommendations to share with you. Plus I usually take 4-7 deer a year pre-pandemic. I take "meat" deer off MLD regulated properties so we use their tags not my mine, hence getting so many deer.
I recommend you don't mix any fat and go 100% pure venison grind.
This allows you to do ground meat jerky, make taco meat, brown for spaghetti, etc.
Now you can go 100% venison for burgers, I do it and have no issues BUT some may want some fat in there which I don't blame them.
In this case if you have some pure ground beef fat (I get mine from brisket fat trimmings) then you can always mix some into your pure venison grind when you decide to make burgers.
I suggest going 80/20 meat/fat. That would be 4 pounds pure ground venison 1 pound ground beef fat.
Ok lets say you want to make sausage.
In this case I suggest you add PORK backfat. Again 80/20 meat/fat. So 4 lbs pure venison grind and 1 pound of pure pork fat. Scale up.
So to recap. If you go 100% pure ground venison you can easily go any route you like:
I once heard it said "happiness means having options". It sounded odd but when I really thought about it and applied it, I'll be damned if it wasn't a 100% true statement in my experience.
- Jerky add no fat
- Tacos, spaghetti, browned meat, add no fat
- Burgers, add no fat or add ground beef fat to go 80/20
- Sausages add ground pork fat to go 80/20
Going pure 100% venison grind = having options = happiness :D
I hope this info helps :)