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

 

[Boris1]

it’s a personal preference, I like 15-20%…. Some guys I make snack stick/bologna for like 5%…. Other like 20% the only
Time I go 30 or above is emulsified products like hotdogs other than that 15-20 is the sweet spot….. also I use pork back fat not beef .

 

[akjeff]

I like 15-20% beef fat with the hoofed critters. Some folks use pork fat, but then you really should cook to pork temps, and I like some pink in my burger. So beef fat it is.
For sausage, I generally just mix it 50/50 with pork butt, and cook to pork temps.

 

[smokerjim]

I usually add 2lb beef fat to 8 lb. Deer meat.

 

[uncle eddie]

For venison (and pork) summer sausage, I mix with 30% - 50% whole pork butt (not just pork fat). I mostly prefer 50% to get the fat content to my liking, but if I want a leaner version, 30% pork butt gets it done.

 

[crazymoon]

CJM, I use 25-30% pork butt and get great burger. It holds together well at that ratio for burgers on the grill but there will be no fat to drain off if you are cooking some up in a fry pan for chili, spaghetti etc.

 

[cjmac]

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.

Not sure how much yet lol as for breakfast patties yeah something like that iv heard you can use a seasoned salt with other things but im sensitive to salt.. for summer sausage i want to do chease and jalapeño flakes

 

[cjmac]

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

Im worried about summer sausage ratio . When I do beef summer sausage its 80/20 mix ..
If I did 20 % would that be to much for for hamburgers , summer sausage and breakfast patties? What about a seasoning for breakfast patties ?

 

[cjmac]

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

I use 80/20 ground chuck when I do beef summer sausage so I guess that would be good for summer sausage like you said . Maby just some salt ,pepper and garlic in the burger mix slice of onoin and some chease

 

[cjmac]

it’s a personal preference, I like 15-20%…. Some guys I make snack stick/bologna for like 5%…. Other like 20% the only
Time I go 30 or above is emulsified products like hotdogs other than that 15-20 is the sweet spot….. also I use pork back fat not beef .

Does the 80/20 mix hold together well for hakimg hamburgers and breakfast patties ? Im afraid itll crumble ?

Do you run it through the small plate or just through the big plate 2 times ?
Once to grind then once to mix the fat ?

 

[cjmac]

I like 15-20% beef fat with the hoofed critters. Some folks use pork fat, but then you really should cook to pork temps, and I like some pink in my burger. So beef fat it is.
For sausage, I generally just mix it 50/50 with pork butt, and cook to pork temps.

Yeah we try not to do lots of pork stuff anyways

 

[cjmac]

I usually add 2lb beef fat to 8 lb. Deer meat.

So roughly 80/20 mix ?

 

[cjmac]

CJM, I use 25-30% pork butt and get great burger. It holds together well at that ratio for burgers on the grill but there will be no fat to drain off if you are cooking some up in a fry pan for chili, spaghetti etc.

Well for what im wanting 80/20 sounds a out right. I was afraid of it crumbling and not holding together for burgers and patties .we use beef fat but I assume that would be just as good for patties holding together ? Yes we plan on trying it in chili and spaghetti also .. do you run it through the small plate or just big plate on grinder

 

[cjmac]

I usually add 2lb beef fat to 8 lb. Deer meat.

Using small plate or big plate on grinder ?