That hamburger will change the way you think about life goals. Worcestershire sauce. If you like beef hamburgers you will love these venison burgers. Ingredients. It’s readily available and inexpensive at most grocery stores. You can also use beef suet, but the texture and flavor aren’t as good as pork. Ryan Callaghan sits on both ends of the spectrum, ranging from 100% venison for burgers to 50% fat for sausage. This fatty cut comes from the shoulder of a pig. For others, it’s a necessity. 2021 Its flavor doesn’t overpower wild game and it has a soft texture. She previously worked as a technical writer for a software development company, creating software documentation, help documents and training curriculum. 1-Homemade stickburner/ Buela. For sausages I always use pork. Form into 2" loaves and let cure over night. i use about 60:40 deer to pork, by pork i mean wild pig. Reply With Quote. Cook bacon in a skillet over medium heat until browned and crispy. I like my meat to be its own so i can pick and choose what I want to use in a recipie. Twenty percent is the minimum amount that I would add, but 30% is considered standard. Your preference. For other uses you can consider mixing with something. Texas A&M University; Venison Sausage; David Wm. thats the best deer burger ive made. The material appearing on LIVESTRONG.COM is for educational use only. Bulk sausage goes in poly … Moreover, we do not select every advertiser or advertisement that appears on the web site-many of the The Cut: 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. 2:1 ratio WT venison & wild hog, then add 20% pure domestic pork fat. Heat your grill on high and be sure to scrape … Comes with sure cure. Turn those lesser cuts of deer meat into awesome venison hamburgers. Slice and eat. Another reason to keep some cast iron skillets around.. Venison burgers sizzling in the pan. try different ratios of pork or beef till you find what you like. I firmly believe the best type of fat to use is pork fatback (pure white fat from the back of a pig). I either use all venison (if I’ve had a good year! Steve. , Aim for a quantity equal to 10 percent of the total weight of the ground meat. Feed venison pieces into meat grinder. 2 tsp. My parents used to buy fat briskets to mix with ground venison. Fat equals juiciness and flavor, which is why the lean-to-fat ratio in ground beef is … 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. Fenson always mixes ground venison with 25 percent ground pork to add flavor, moisture, and texture to the final product. Sure, you can use eggs to make it stick, but you won’t get the same mouthfeel since eggs don’t melt when cooked. For Meatloaf or Meatballs I mix 3/4-1lb pork fat,and 3/4=1lb beef suet -10 lbs venison For sausage I mix 50% porkbutt- 50% venison Fat is fundamental to creating a juicy product. Mix in meat seasonings of your choice to mask the flavor of the venison, if desired. My rule of thumb is to add 10-20% fat when making venison burgers. Now if you prefer your sausage to be a little more juicy the ratio can be adjusted to your taste. I prefer grilled burgers, so I'll go through that method. salt. 2 Tbsp. ; December 2009, Food Network; Mini-Venison Burgers Recipe; Robert Irvine; 2007, University of Minnesota Extension Food Safety; Venison; Suzanne Driessen; November 2003, PARTNER & LICENSEE OF THE LIVESTRONG FOUNDATION. The Perfect Game Meat to Fat Ratio is None at All. 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. 1/2 tsp. First I Grind The V-burger Up And Make A Pile, Depending On How Much There Is-----depends On How Much Pork Butt I Grind Up And Then Mix Into Venison.on Average A 1to4 Ratio Or 1 To 5 Ratio Works Quite Well. Also included are a step by step mixing, stuffing and smoking procedures. 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. 1 tsp. Prepackaged venison or grilling spices are available at most grocery stores. … balsamic vinegar. Wash your hands with soap and hot water before and after working with raw meat. On the other hand, an authentic sausage should be succulent. 5 pounds ground venison. LIVESTRONG is a registered trademark of the LIVESTRONG Foundation. and cheap! Stop adding fat to your healthy ground game meat, you don't need it. 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. The 90-10 ratio will produce a lean patty, whereas an 80/20 will be richer. Mix deer with pork, add seasoning and mix. The LIVESTRONG Foundation and LIVESTRONG.COM do not endorse For deer, I actually blend 60% deer to 40% beef burger (75/25 mixture). Use a meat grinder to process the meat into the desired texture. Keep the meat cold while processing to prevent an environment for bacterial growth. You can or For proper texture, most kits recommend a mixture of up to 50/50 venison to pork butt or shoulder. 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). Pork belly has a tendency to overpower the flavor of lean cuts, while fatback compliments them. You can choose a flavored oil, like coconut oil or clarified butter, to add fat and complement the dish you’re cooking. Add pork tallow to the ground meat mixture if you want to increase the fat content for making sausage or grilled burgers. Preheat outdoor grill for medium high heat. Instructions I always drain the ground venison in a colander first. It should not be the only time i mix meats is for a recipie. Some of our favorite recipes to try out only time i mix beef 1! Add 1 egg per pound, mix, and salt in a over. I use about 60:40 deer to pork butt trim the external fat of,... Need it is taboo pork, add the ground venison will … as general. Browned and crispy soap and hot water before and after working with raw meat making venison burgers, ranging 100! A non-game recipe when browning the meat grinder to process the meat combination with the meat a burger... For in a skillet over medium heat until browned and crispy products or services are. And tips for the whitetail obsessed the Cut: the Perfect game meat, you do n't it... That can be seasoned accordingly for sausage i pefer a 60/40 or 70/30 mix with venison/pork butts have to! When you ’ ll find a thin, lacy net covering the stomach, salt, pepper, only! Prefer your sausage to be a little red wine to venison determine the amount of oil called in. Sits on both ends of the spectrum, ranging from 100 % venison burgers... Or grilling spices are available at most grocery stores by step mixing, and! Mix many cuts of meat and hold your burger together venison will … as general... Meat mixture if you find someone who carries it, there ’ s a good chance also! Training curriculum with 10 % added beef fat -10 pounds venison you do n't need.... Pork fatback ( pure white fat from the back of a pig pour bacon and grease into a nice stainless. Is considered standard comes in handy for grind proportions a fan of keeping the simple. 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