Buy, Sell, and Trade your Firearms and Gear. However, if you plan on preparing burgers, meatball, or meatloaf, you need a 20% fat content. Depending on what you’re planning to cook, you may want to add fat to your ground venison. It’s purely personal preference. Mixing pork with beef gives a slight sweetness and also makes the mix less dense than if it was beef alone. I grind my burger with fat, either beef or pork from my local butcher, at a ratio of 80/20 venison to fat. YMP uses only top, choice grade trim for grinding with your game meat. Add pork fat to a venison sausage and it tastes like venison. In our experience, pork fatback is the best to use. Don’t over work the … Plus my wife and kids love it. Chuck roast, chuck roast, with some pork trimmings are the best beef combo, the ratio is a individual taste. It's 8% and change. While still on the grill, gently top each burger … Smack yo mama Venison Burgers Grind 3 pounds of hickory smoked bacon and 30 pounds of venison with a course grinder plate. Overall, pork tends to have lower cholesterol levels than beef, but it all depends on the type of meat. A 4-ounce serving of beef flank steak has more than 9 grams of total fat… I always add about 15-20 percent fat if I’m making hamburger or … Ground pork with 28% fat has 100mg of cholesterol per 100g. If your making a breakfast type sausage then I will use 70% pork to venison or other wild game. These Venison burgers, are juicy moist and delicious! The trim that is added is 40% red meat and 60% fat, so the net added fat is about 11 %. Another important question is the type of fat to use. They will not eat it with beef fat, don't like the taste. I never use beef fat or pork fat they never seem to really bond with the meat. It adds the needed fat content to the venison and does not overpower the flavor of the venison! Mixing it with ground beef adds fat which prevents it from falling apart on the grill or in the pan. (add or not to add fat, I do) When making sticks or SS venison or beef I try to keep it in the 70-30 to 80-20 range meat to fat or 4lbs venison 1 lb pork fat. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C). He adds about 10 percent pork or beef fat for the rest. Add Fat. Go Figure. I save brisket fat and use it with venison to make my Ground Venison Pastrami sandwich meat. Buzz recommends adding 9 % pork trim and 9% beef trim. BB where do you get beef kidney fat? Because venison is so lean, there's not a lot of fat to hold the burger patties together when cooked. Grill the venison burgers until they show grill marks and are cooked to your desired degree of doneness, 5 to 8 minutes per side for well-done. Thus, nutrition comparison summary is in a way on the side of pork. Venison burger, if not cooked properly, can be dried out and tough as hockey pucks! It also adds some fat, and fat means flavor.Don’t be afraid of it. Could have been the source of beef fat but it gave my venison that not so good taste. Fork Horn . If you can get just the beef fat, I use 10% ground beef fat with 90% ground venison. Other than the loin chops and tenderloins which I like, I don't save any steaks or roasts. For Hamburgers and meat loaf we add some regular ground beef to help hold it together, venison hamburgers tend to fall apart. 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. Animal meats tend to be high in saturated fat, but there are a few exceptions. https://honest-food.net/wild-game/venison-recipes/burger-meatball-recipes When I want more beefy flavor I use beef fat. But, cut slabs about an inch thick, and throw them on the grill on high, or do a fast, hot pan sear, and you have an amazing hot sandwich filler! Fat is juiciness. If you add the beef fat, eating the sausage cold will not be a great experience. Firearm Discussion and Resources from AR-15, AK-47, Handguns and more! The egg will bind the meat and hold your burger together. I bought "economy" bacon for another dish and it turned out to be like 80% fat, so I kept the fat I didn't use (unrendered). As a former chef and having made them along with moose burgers, caribou burgers and kangaroo burgers, I would add regular ground beef or half beef or half ground pork, even a bit of ground bacon. I am grinding up some venison into burger meat, and I am going to add some fat to get it to around 85%. Buzz likes to say that pork fat adds “sizzle” to the burger. I've had it and again no thanks I'll stick to beef or pork. Many venison recipes you see call for the addition of some kind of fat – usually ground pork, ground beef, or everyone’s favorite: bacon! This recipe is non-specific on quantities so you can add more or less of whatever you prefer. Fat is flavor. Pork fat or lard, unlike beef fat, goes down smoothly in a grinder and doesn’t leave a weird greasy residue in your mouth. When making deer burger, as Cowgirl stated, I like to get the boxes of end and pieces bacon to grind and mix with the venison. If we make venison burgers we add 1 egg per pound, mix, and make patties. As a young man I followed their lead and used beef fat in my venison. Beef leaf lard/kidney fat I use for tallow balm. Pork back fat we use for deep frying and oven roasting. That has proven surprisingly difficult, so I settled for some pork fat at … So far I made candles with the back fat and love the results! I think pork fat will make the best sausages with your venison. I grind venison burger every year, I don't add any fat at allto it, works best for chili, spaghetti sauce, anything you would use ground beef for. Fat adds flavor and moisture. Pork fat is also lower in saturated fats than beef fat. Beef kidney fat, LOL . Period. Not sure on exact sizes. For sausage, I do 9 lbs of game meat and 2 lbs of pork fat, which is closer to 20%. I get 25% added to mine. I've had straight venison burger and no thanks. We grind our own and run it through a fairly large plate first and then go down to a pretty small one. And fat helps hold your burger together. As a kid my parents always added beef fat to ground venison and it never really tasted good. Pulled pork contains only 35mg of cholesterol in a 100g serving. mmm mmm good. This added fat can be bacon, pork shoulder, pork belly, beef tallow, etc. To start with, ground venison alone is way too lean to hold together for stuffing. The beef fat is a little waxy. You can substitute the bacon for 3 pounds of beef fat or 5 pounds of pork roast fat, but I wouldn't because it is simply out of sight with the bacon. For things like venison chilies, sloppy joes, and tacos, we recommend a 10% fat content. I've mixed straight venison burger 50/50 with 70/30 ground beef if I am feeding picky eaters, but typically just use straight ground venison. Beef back fat we use for deep frying and oven roasting. Even looking at it raw, very few will be able to tell it isn’t a beef burger. Shaw said the meat tastes less generic and has a more authentic venison flavor. I use 10% pork with burger, sausage etc. Pork fat for us, and only with deer not in elk. Mix beef with venison, lightly, until combined. Wild game meats, such as venison, are low. The cat also liked it and ate one…bear kidney fat/leaf lard I plan to use for a pot pie crust. This is often the motivation behind people choosing venison over beef. I have used it for the 6-7 years or so of sausage making I have been doing and it makes amazing sausage for what you want. And for sausages and snack sticks, you need 30% fat content. Burgers seem to stay together pretty well without any additional binders. I've done both fats from 4-20% and I feel for a cheeseburger, that's where you want it. You could add hamburger, or ground pork as well to add fat … Switched to pork fat/shoulder meat and have never looked back. I use it only in my sausages not in my burger. To me venison is way too lean to eat on it's own, The lean nature of venison meat calls for a quality fat to be added in, especially when you’re looking for a juicy burger on the grill. Bulk sausage goes in poly bags … There are several options when it comes to adding and blending in fat to your grind including ground beef and ground pork, for a … Add beef fat to a venison sausage and it tastes like beef. For sausage I pefer a 60/40 or 70/30 mix with venison/pork … 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. 11 lbs of game meat, 1 lb of pork or beef fat. Hope this helps you out this deer season! I agree with adding pork trim. The added fat is more than enough to hold the shape of the bowl and remain solid during the cook time. For burgers, 75 % ground venison 25% cheap (fatty) ground beef. Interesting. By grinding your venison together with pork fat, it turns the lean and gamey meat into a finely marbled patty. Bear fat is new to us. Eat cuts with a lot of venison fat, burger or sausages made with venison fat within 3 to 6 months, as the fat will go rancid slowly even in the freezer; it’s a little like salmon fat, which, when thawed, gets that nasty smell we all hate… Venison fat crisped on a roast or steak is awesome. 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