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. On the other hand, an authentic sausage should be succulent. Fat is fundamental to creating a juicy product.
How do I add fat to ground 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 venison.
What kind of fat do you 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.
What should I 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.
Should I add fat to ground venison for jerky?
You will want at least a little fat in the grind, however, because otherwise the jerky will be pretty crumbly and dry. If you don’t use bacon, you will want to increase the salt to 25 grams. And if you have smoked salt, you will want to use it.
How many times should you grind venison?
Grind the Venison Twice
You might also have a medium grind die that falls in the middle of those two. Starting with the coarse grinding plate, followed by a second grind with the finer die helps break down tougher cuts of meat and slices through stringy sinew.
Should you grind meat twice?
The meat will not break down as much as a fine grind, therefore producing a moist, chunky texture. With all sizes of grinds it’s best to grind the meat through twice for a consistent product. When buying ground beef, I recommend having your butcher grind something on the spot for you.
How much beef fat do you mix with venison?
Add Beef or Pork to the Venison
Add equal amounts of ground pork sausage or ground beef with a 20 percent fat ratio to the ground venison to achieve a 50/50 mixture. Use the food scale to add the correct amount. You can also add 25 percent pork and 25 percent beef for a three-meat mixture.
Can you mix pork fat 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.
How much pork do I mix with venison?
Using a ratio of 75% game meat to 25% pork trimmings will give the game meat some pork flavor and bind it when cooking, without removing the venison taste. There is a difference in Pork Trimmings. They can vary from 90% fat – 10% lean to 50% fat – 50% lean. Consider this when mixing with your game meat.
How do you make ground venison taste good?
Don’t Forget the Oil
This is especially true for browning ground meat. 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.
How much bacon do you put in ground venison?
For proper texture, most kits recommend a mixture of up to 50/50 venison to pork butt or shoulder. I tend to go a little higher on the venison, say 60/40, but I’ve found that going any heavier than that on venison-to-pork ratio leads to dry, crumbly bacon.
What takes the gamey taste out of venison?
Prior to cooking, soak your venison steaks overnight in buttermilk. This will help pull the blood out of the meat and remove some of that gamy taste. You can make buttermilk simply by adding vinegar to regular milk from the carton. Simple as that.
How do you get deer burgers to stick together?
Deer burger patties are famous for falling apart on the grill while cooking. Adding fat, cracker crumbs, and an egg to your ground venison will help bind the meat together and prevent this from happening.
How much pork do you put in a deer burger?
While you can be flexible with the meat to fat ratio, some guidelines are helpful. For those of you wondering exactly how much pork fat to add to venison sausage, the standard ratio is 80% venison and 20% pork fat.
Does venison have more protein than beef?
Venison is richer in protein than other red meats, meaning it will fill you up and keep you sated longer. A 3-ounce serving of venison has 26 grams of protein, while the same amount of beef has 24 ounces of protein.
Can you grind venison Silverskin?
The lighter silver skin on the legs will be fine to grind up for sausage or trim. We say that if you can see through the silver skin, it will grind up easily and be okay. The amount of time to trim off all the silver skin on the leg meat would be substantial, and the benefits so slight that it wouldn’t be worth it.
Can you freeze deer meat before grinding?
Hunters from all over the world were having a discussion about the best way to grind fresh meat, and they all agreed that partially freezing it (or partially thawing it if it’s already frozen) before grinding it makes the process so much easier. So I tried grinding venison one more time. And guess what. It worked!
Can you add lard to venison burger?
Stovetop Cooking Instructions
How to cook venison burgers on the stove: Place a cast iron pan over medium-high heat. Add 1 tablespoon of lard or bacon fat to the pan and allow to melt and coat the entire bottom of the pan. Place 2 – 3 burgers, divot side down, in preheated pan, spacing apart evenly.
Can you grind meat too much?
Meat grinding also affects binding, and if meat is ground too much or too fine, it can cause smearing. The majority of home sausage makers grind their meat twice, and there are a variety of options for this.
What does double grinding meat do?
The double grind will better activate the protein in the meat that keeps the strands sticking to one another instead of crumbling apart on your grill. Different combinations of meats will result in different flavors for your burgers.