Vinison blend ratio / help processing

[cjmac]

So this will be the first hunting season for me and wife in few years . My uncle used to own land and process our deer. Hes passed now , we are on our own now and own property. We love ground deer burger for making chease burgers , breakfast patties , and in place of beef for dinners sometimes. LOVE summer sausage and snack sticks ...

problem is my uncle is gone and so are his recipes. He always seasoned and added the beef fat the ground we used for hamburgers , breakfast patties and summer sausage ..

Is 30% beef fat to much for the ground? Especially if making summer sausage? I add cheddar to the hi mountain jalapeño summer sausage kit , its great !

For the seasoning for making breakfast patties and chease burgers what yall recommend?

Thanks

 

[indaswamp]

You can use 30% no problem IMO. Lots of people use 20-25%. For our ground venison and beef, we use 20%. I would recommend doing a small test batch of 1 0r 2 pounds of grind do 80/20 and a batch of 70/30. pull a couple ounces out of each and fry that up...see how you like the ratio. Then pull out 1 ounce of 80/20 and 1 ounce of 70/30 and mix that together...now you have 75/25....fry that up. Now you can compare and know how each ratio tastes. Mix it how you like it.

How much meat are you processing? Are you looking to make a sage pattie fresh sausage? What kind of summer sausage are you looking for? Lots of members here can recommend recipes, or you can use the search function.

 

[pineywoods]

Personally I use 15% beef fat for burger meat for sausage I up it to 25% beef fat. For summer sausage I will use 20% pork fat and 10% beef fat. Don't forget to not add any fat for spaghetti and nachos and whatever else you don't want the fat in. I have friends that will use 5% beef fat in the spaghetti mix.
As Indaswamp said play with the ratios and see what you like best.
There are people out there that will use 50% pork fat but to me that's a waste of good venison heck you'd have to figure out to call it beef sausage or pork sausage. Most of these people that go 50% pork fat mix their hamburger meat the same ratio. For me I use beef fat for my mixes because I want it to be venison and the beef is the closest flavor at least for me it is

 

[Timber II]

The sky is the limit here. Ya have to see what you like —like said above. I do 80/20 in SS and don’t currently add anything to my ground deer but have tried some from a buddy that had 10% and it sure fried up nice so I have thought about it!
Good luck in the woods