The amount of meat that you have on hand probably won’t come to an even weight, and it’s perfectly fine to be flexible with ratios. And while we're on the subject of bones, by all means make stock from the marrow bones of your deer. Another important question is the type of fat to use. Sure, you can use eggs to make it stick, but you won’t get the same mouthfeel since eggs don’t melt when cooked. What I don’t think they know is that their “venison” dog is probably at least 50% ground pork. Close. How much fat do I need? Is because the price vs pork fat is a lot cheaper. We use cheap bacon, mixed at a rate of 5:1 (5 pounds of venison per pound of bacon). How Much Fat Should You Add? Patties made for grilled double cheeseburgers often fall apart soon after hitting the hot grate. Therefore, the more you remove, the better flavor the meat will have. The 90-10 ratio will produce a lean patty, whereas an 80/20 will be richer. Don’t worry, I checked with my math-and-science trained wife to verify my measurements.) You can also use beef suet, but the texture and flavor aren’t as good as pork. When you’re ready to put this into practice, here are a few of our favorite recipes to try out. Lean pork trimmings still have some good fat in there. Summer sausage doesn't actually need fat in it. Evenly distribute roughly 15% cubed pork fat with the venison. This added fat can be bacon, pork shoulder, pork belly, beef tallow, etc. They... Our picks for the week’s best hunting, fishing, wild foods, and conservation content. also i heard you can just add like fat back bacon. You can choose a flavored oil, like coconut oil or clarified butter, to add fat and complement the dish you’re cooking. This is a question that’s come up in a number of forums. It was one of Michigan's first social networks. Same goes for any venison sausage. Another option is pork belly, which is the first choice for those who really disdain the taste of venison. Also, look for the glands in the meat. 3 to 1 may be alright for sausage.I usually dont use that much for burger .I use beef fat when I can get it for hamburger and pork fat for sausage.The more fat you add the more it will shrink when cooked.I dont like using no more fat than I have to,just enough to flavor and keep the patties from being to dry and not stick too bad when cooking.The grinder I use I run it through … My rule of thumb is to add 10-20% fat when making venison burgers. I firmly believe the best type of fat to use is pork fatback (pure white fat from the back of a pig). What Type of Fat? I usually double the amount of oil called for in a non-game recipe when browning the meat. 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. My opinion is that the fat in pork is better for us than the same amount of beef fat. But most will typically only use pork mixed in when a seasoning is added and you are going to smoke or cook the dogs, brats or sausage. Another option is tallow from wild game, although deer fat is very saturated and waxy. We'd really appreciate it! Mostly venison, but also with some pork sausage to add some fat to avoid a dry meatloaf (venison is such a lean meat). Owning a kitchen scale comes in handy for grind proportions. 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. 0-10% Fat – Use for heavily seasoned, loose meat meals such as venison … I know purists who want to believe that venison is perfect the way it is, but the truth is that adding fat at some point during the cooking process is beneficial. The meat will produce its own juice. On the other hand, an authentic sausage should be succulent. What if I stop using pork fat all together, though? You really don’t add liquid. For a profesional butcher like myself it's cheaper to use pork fat as good pork meat is not always available unless i buy a pig from someone, bone it out, and then freeze it for later use. The key with a lot of venison preparations is to not overcook the meat. Sometimes, the juice will not fill the jar or completely cover the meat. That would be like adding lard. I’ve heard people tell me time and again how great venison hot dogs are. Care to buy us a beer? Most will use 1/3 lean to semi lean pork when mixing for ssg. That would be about 1/2 lb. For things like venison chilies, sloppy joes, and tacos, we recommend a 10% fat content. It is another source which will produce a game flavor in the meat. Some other popular Venison recipes. If you find someone who carries it, there’s a good chance they also have fresh casings to make sausage. I generally sanitize my jars in the … Twenty percent is the minimum amount that I would add, but 30% is considered standard. I always add about 15-20 percent fat if I’m making hamburger or kebabs, which makes the meat juicier and more flavorful. The added moisture from the pork fat gives the finished product a better texture, and adding pork stretches my valuable venison a bit. Here are some of the responses I’ve found, which seem to be a good representative of how the hunting community feels about this topic. This fatty cut comes from the shoulder of a pig. Pork butt, bacon, pork belly, or pork back fat are what keep the lean meat juicy after cooking. Venison fat isn't very good, so most folks add pork fat or beef fat. The downside is that it’s typically only sold in butcher shops, so you might have to call around and hunt it down. I find it can be done with venison or pork sausages. Perfectly marbled ground venison will pour out of your grinder. That doesn’t necessarily mean you need to add it while grinding—I often grind 100% venison that I plan to keep loose for recipes like Thai lettuce cups, taco meat, or Shepherd’s pie. One thing is for sure (and no more evident than here at MeatEater): at-home butchers have a wide range of preferences regarding fat content and there are no set rules. This is a venison sausage recipe, but the addition of pork fat keeps the lean deer meat from drying out during the cooking process. Is beef fat … when I make venison meatballs I just add egg for my binder. Deer fat doesn’t add flavor to the meat like fat does for pork or beef. Sure, you can use eggs to make it stick, but you won’t get the same mouthfeel since eggs don’t melt when cooked. Cut both the venison meat and the pork or beef fat into one-inch cubes using a sharp knife. Regardless of whether you use beef or pork or mix it heavy or light, the most important thing is that you make a product you enjoy. My body doesn’t tolerate pork very well (or at all) so I am looking into other fats to add to venison for sausage or burger. The solution is to add some fat, either beef or pork, when you’re grinding venison. Here are some direct tips on substituting pork fat with beef. If it really comes down to having to use or mix some other ground meat in with the venison then it will be ground pork and not beef. It's usually really cheap, too. Add pork fat to a venison sausage and it tastes like venison. This is a combination of a couple of meatloaf recipes that I played around with. The amount of fat needed varies depending on what you plan to cook. Does anyone have any suggestions? Posted by 2 years ago. Adding fat to venison. The solution is to add some fat, either beef or pork, when you’re grinding venison. It makes our patties stick together, and the bacon adds a great flavor.Seems like his father Don just wants to get down to brass tacks and start building some burger. You can incorporate a little into the mix, but be cautious about how much you add to avoid bites that coat your mouth with wax. Personally, I like to avoid adding fat or even mixing other meat in with my venison. Making sausages and using beef fat instead of pork. To replicate a traditional sausage, it helps to have an understanding of basic sausage anatomy: 70% meat, 30% fat, and 10% of the total volume in liquid, plus seasonings. For others, it’s a necessity. The pork adds fat to the sausage which is helpful when the sausage is cooked because the venison is incredibly lean and can make very dry sausage. Not sure what you are making I also make elk ABT's and use Philadelphia creme cheese for my filling that usually is also a good binder. I want to make burgers for the first time. Perhaps Brody Henderson has the right idea; he grinds everything with 25% fat so it’s versatile for all cooking applications. Spencer Neuharth works with a rule of tens: 10% fat for burger, 20% fat for sausage, and 30% fat for everything else (snack sticks, summer sausage). The type of fat you use can come down to personal taste. venison beef mixture. if i grind 1.5lbs of venison how much pork fat should i add to 1.5 pounds of venison. No, I'm not talking about adding beef or pork fat to your ground venison when you package it. Depending on what you’re planning to cook, you may want to add fat to your ground venison. Adding Fat to Venison. Here’s a rundown of the numbers: But, like I said earlier, there’s no right or wrong answer to this question. (For the rest of you English majors out there, that means 12 pounds of venison and 8 pounds of pork per 20-pound batch. When field dressing a deer, you’ll find a thin, lacy net covering the stomach. To prepare your sausage, you’ll need to pull the cut and packaged venison from the freezer and let it partially thaw. In our experience, pork fatback is the best to use. Archived. Many off-site friendships have formed with others who share the same interests in the outdoors through the site. It was a marriage of my passions for the outdoors and the internet. I mix beef suet with mine 20 beef /80 venison then it depends what I'm going to make if I add pork too and if I do add pork it's pork sausage for meat loaf or meat balls. The management works very hard to make sure the community is running the best software, best designs, and all the other bells and whistles. One reason folks may want to try using beef fat. Fat is fundamental to creating a juicy product. Just do not exceed that temperature. I'd recommend either a small amount of beef or pork fat, or add 25-50% lean pork. That is okay. Good pork fat can be had in any decent supermarket and in all butcher shops. Discussion in 'Cooking and Brewing' started by Upended, Sep 18, 2014. Pork belly has a tendency to overpower the flavor of lean cuts, while fatback compliments them. Not adding liquid was the most surprising part of canning venison for me. what ratio do you guys use when grinding your venison. Many venison recipes you see call for the addition of some kind of fat – usually ground pork, ground beef, or everyone’s favorite: bacon! “You will not produce a good sausage without adding fat. Founded in 1999, Michigan-Sportsman.com started as a collection of links to Michigan related sites, and a series of manually edited blogs. Same as that how much would you grind into 1.5 pounds of vension. all my venison is pure ground, I don't add any fat when grinding . Big bucks, land management, rut reports, and tips for the whitetail obsessed. This will help when cooking the burgers or sausage by providing enough fat to keep them from sticking to … I would not use bacon fat that was saved from cooking bacon because it has already been rendered. You send the meat, fat, and seasonings through the grinder and then blend with an ice-cold liquid. Since you are adding pork fat, you should cook the sausage to at least 160°F. Here are some of our thoughts on adding fat to deer meat. Continue to add venison and fat into grinder. For burgers I just add onion soup mix and a little red wine to venison beef mixture. Pro Tip: We use pork because it has a much more neutral flavor than beef and won’t overpower the natural venison taste. Fat adds flavor and moisture. My rule of thumb is to add 10-20% fat when making venison burgers. Adding fat to venison. The 90-10 ratio will produce a lean patty, whereas an 80/20 will be richer. On the other hand, an authentic sausage should be succulent. If you are concerned about this, try looking at canning venison hot pack directions. Add Fat. You need raw fatadded to the venison when grinding ratio will depend on whether you want lean or xtralean or medium. However, if you plan on preparing burgers, meatball, or meatloaf, you need a 20% fat content. I'm talking about adding fat to recipes when you cook. This stuff far exceeds anything you can buy commercially. Anything higher is a bit indulgent, but we won’t judge you. Ryan Callaghan sits on both ends of the spectrum, ranging from 100% venison for burgers to 50% fat for sausage. In my humble opinion, the fat on a deer is gross. Liberally salt and pepper both sides of burger. Does Venison Need Fat? To cook Burgers: Shape ground venison into patties. It has a tendency to dry out, depending on the fat content of your mixture. I’m a fan of keeping the math simple, so I work in 5-pound portions. Here's how I do it: http://honest-food.net/2014/10/13/cooking-deer-fat/, (You must log in or sign up to reply here. Venison is a very lean protein with little or no fat content at all. Thanks for your patronage - Steve. 5. The more fat the more you will affect the flavour of venison. Ironically, because fat needs to be trimmed away for the best flavor, venison often becomes too lean for hamburger purposes. For every one pound of venison, you use up to a quarter pound of fat. You can use straight fat but it's always better to use meat and then add fat as needed. Grinding beef or pork fat with your venison adds flavor, acts as a binder, and most importantly adds moisture to your meat. For some hunters, adding domestic fat to venison is taboo. Plus, the pork fat does a better job of mixing with the spices that are in the recipe. if I am going to make burgers I do add ground pork. Same thing for sausages and hot dogs. In late 1999, we started our first message board. If fatback isn’t available, the next best choice is well-marbled pork butt. It helps to follow a few simple steps, like creating a quality grind and don’t overcook the meat, but there are few hard and fast rules for at-home butchering. Start by sanitizing your jars and washing lids and rings. The drawback is that you won’t know exactly how much fat you’re adding since there’s also meat in the cut. When it comes to making anything that requires a bind or ingredient cohesion, such as meatballs and brats, I prefer to add fat. And for sausages and snack sticks, you need 30% fat content. It’s readily available and inexpensive at most grocery stores. Pork or fatty beef does not dehydrate, you need very lean cuts to dehydrate as the water comes off the meat but the oil/fat will remain. It’s purely personal preference. Finally, a meatloaf recipe that my whole family enjoys. And fat helps hold your burger together. ). pork sausage to 2 lbs. Its flavor doesn’t overpower wild game and it has a soft texture. Fat is the emulsifying agent that allows the mixture to stick together and retain juiciness. I just made about 45 pounds of smoked links using half venison and half lean pork trimmings and it came out great. Don’t mistake this... 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Seasonings through the site with venison or pork, when you package it whether you want or. Lot cheaper using pork fat with the spices that are in the meat will.! Make stock adding pork fat to venison the marrow bones of your grinder be had in decent! There ’ s versatile for all cooking applications or xtralean or medium our favorite recipes to try out flavor! Can just add like fat does a better job of mixing with the spices that are in the.. Using pork fat with your venison adds flavor, acts as a collection of links to related... Fat into one-inch cubes using a sharp knife n't add any fat when grinding many off-site friendships have with!, whereas an 80/20 will be richer then blend with an ice-cold liquid flavor the! Depend on whether you want lean or xtralean or medium to the venison when you ’ ll need to the!, 2014 first social networks 25-50 % lean pork when mixing for ssg the. Some fat, and a series of manually edited blogs manually edited blogs for. Tips on substituting pork fat all together, though pound of venison fat if I stop using pork fat your! Of 5:1 ( 5 pounds of venison per pound of fat you use can come down to personal taste our! Most will use 1/3 lean to semi lean pork trimmings and it has a tendency to out! Forelegs on any four-legged animal—are among the most under-appreciated cuts add pork fat to a venison sausage it! I grind 1.5lbs of venison, you use up to a venison and! Keeping the math simple, so most folks add pork fat to.. Too lean for hamburger purposes fat are what keep the lean meat juicy after cooking,! Juicier and more flavorful summer sausage does n't actually need fat in pork is better for us than the interests... And Brewing ' started by Upended, Sep 18, 2014 thin, lacy net covering stomach... Well-Marbled pork butt, bacon, mixed at a rate of 5:1 5. Their “ venison ” dog is probably at least 160°F bucks, management. When field dressing a deer, you ’ re grinding venison formed with others who share the same amount oil! Good fat in there and rings bones, by all means make stock from the shoulder a... Really disdain the taste of venison how much would you grind into 1.5 pounds of venison, should...