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

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