What is the best fat to add to deer meat?
Beef fat is the preferred source when making deer burgers. It adds some great flavor (especially if you add some trimmed ribeye fat), but it also helps bind the meat together better and helps it hold in the patty shape.
What kind of pork to add to venison?
Another option is pork belly, which is the first choice for those who really disdain the taste of venison. Pork belly has a tendency to overpower the flavor of lean cuts, while fatback compliments them. You can also use beef suet, but the texture and flavor aren’t as good as pork.
How much pork fat to mix with venison?
Pork fat is usually added to the venison meat to add fat. You can get pork trimmings from your local butcher. I like to make 60/40 venison sausage, which means you mix 60% venison with 40% pork fat trimmings. Cube the venison and pork trimming to a size that you can feed into your grinder.
Can you use pork fat to make deer burger?
Pork fat or lard, unlike beef fat, goes down smoothly in a grinder and doesn’t leave a weird greasy residue in your mouth. By grinding your venison together with pork fat, it turns the lean and gamey meat into a finely marbled patty. Even looking at it raw, very few will be able to tell it isn’t a beef burger.
What is the best fat to mix with venison?
Pork fat trimmings is one of the cheapest and purest ways to add fat to venison, if you can find it. Most pork at the grocery store is usually well-trimmed, but if you find an extra fatty shoulder, trim off that fat, freeze it and save it for your veniso.
What is best to mix with deer meat?
Deer meat is very versatile, and you can mix almost anything you prefer after grinding. We prefer a simple cheese and venison hamburger. However, you can add mustard, ketchup, bacon, pork belly, Worcestershire sauce, soy sauce, or even barbecue sauce.
How much fat do you mix with deer meat?
Sure, you can use eggs to make it stick, but you won’t get the same mouthfeel since eggs don’t melt when cooked. My rule of thumb is to add 10-20% fat when making venison burgers. The 90-10 ratio will produce a lean patty, whereas an 80/20 will be richer.
What kind of fat do you add to deer sausage?
Pork fat is usually added to the venison meat to add fat. You can get pork trimmings from your local butcher. I like to make 60/40 venison sausage, which means you mix 60% venison with 40% pork fat trimmings.
What fat to add to ground venison?
Depending on what you’re planning to cook, you may want to add fat to your ground venison. This added fat can be bacon, pork shoulder, pork belly, beef tallow, etc. It’s purely personal preference. I always add about 15-20 percent fat if I’m making hamburger or kebabs, which makes the meat juicier and more flavorful.
How much fat to mix with venison?
With most ground venison recipes, my magic number is 80 percent lean and 20 percent fat. Adjust the ratio according to your personal taste. For sausage and other cured meats, the fat content can be much higher. Slightly freeze the fat before running it through your grinder or chopping it into small piece.
What do you add to venison when grinding?
Best Fat for Grinding with Venison
I typically use beef fat in my normal grind to get a longer freezer life, but I use pork fat when making venison sausages because the neutral flavor allows the sausage seasonings to shine through better. Honorable mention: Bacon fat – great flavor but pricey.
Can you mix lard with venison?
Pork fat or lard, unlike beef fat, goes down smoothly in a grinder and doesn’t leave a weird greasy residue in your mouth. By grinding your venison together with pork fat, it turns the lean and gamey meat into a finely marbled patty.
What is the best to mix with ground venison?
Beef fat works well with ground venison, and makes the flavor closer to ground beef. Pork fat is lower in saturated fat, has less flavor and will allow the venison flavor to shine.
What do you mix with venison to make burger?
What can I mix with deer meat to make a hamburger? Deer meat is very versatile, and you can mix almost anything you prefer after grinding. We prefer a simple cheese and venison hamburger. However, you can add mustard, ketchup, bacon, pork belly, Worcestershire sauce, soy sauce, or even barbecue sauce.
What is a good binder for deer burgers?
Egg. Due to the small amount of fat, venison burgers don’t hold together as nicely as ground beef. Adding one eggs works as a great venison burger binder so the burgers don’t fall apart.
What do you add to venison burger when grinding?
Start by grinding the venison meat with a coarse dye plate to cut the meat up into small chunks. Then switch to a fine or medium dye plate, and send the venison back through with the fat. Alternate adding the venison meat and beef fat into the grinder as you go, which will help incorporate it better.
How do you bind deer meat for burgers?
How do you get deer burgers to stick together? Adding fat, an egg, and cracker crumbs to your ground venison meat will help bind the patties together while they cook. Also, placing the raw patties in the refrigerator for 10-15 minutes before cooking, will also help them stick together.
How much beef fat do you add to deer burger?
My rule of thumb is to add 10-20% fat when making venison burgers. The 90-10 ratio will produce a lean patty, whereas an 80/20 will be richer.
What is the best fat to mix with deer meat?
But if you want to grill venison burgers, you’re going to need to add some fat. Beef fat is the preferred source when making deer burgers. It adds some great flavor (especially if you add some trimmed ribeye fat), but it also helps bind the meat together better and helps it hold in the patty shape.
How do you make ground venison taste good?
I usually just add onions, garlic, and bell peppers with a little olive oil in the pan while I’m browning the meat. This gives it great flavor and then I can just throw the meat with roasted potatoes or in a taco shell.
What meat to mix with venison?
Sometimes they mix venison with ground beef or ground pork, but an easier way to do it if you have your own grinder is to add pork fat rather than mixing meats. Fat is flavor. Fat is juiciness. Pork fat or lard, unlike beef fat, goes down smoothly in a grinder and doesn’t leave a weird greasy residue in your mouth.