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

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