vension burgers
03-06-2006 | 01:39 AM
#11
Joined: Jan 2006
Posts: 2,298
Likes: 0
From: WYO
RE: vension burgers
The butcher who grinds our meat adds cow fat as a percentage of the total weight of deer/elk meat we are grinding. I don't remember what percent of fat we add, but it's not enought to taste at all, and it's just enough to help the hamburger meat stick together well.
03-06-2006 | 04:22 PM
#12
Dominant Buck
Joined: May 2003
Posts: 22,545
Likes: 0
From: Ramsey , Indiana
RE: vension burgers
ORIGINAL: wyotimberghost
The butcher who grinds our meat adds cow fat as a percentage of the total weight of deer/elk meat we are grinding. I don't remember what percent of fat we add, but it's not enought to taste at all, and it's just enough to help the hamburger meat stick together well.
The butcher who grinds our meat adds cow fat as a percentage of the total weight of deer/elk meat we are grinding. I don't remember what percent of fat we add, but it's not enought to taste at all, and it's just enough to help the hamburger meat stick together well.
03-06-2006 | 05:34 PM
#13
Boone & Crockett
Joined: Feb 2006
Posts: 12,728
Likes: 4
From: Maine
RE: vension burgers
Here we like to use ground pork in deer/moose burger and it works great.
We also like to mix it with stuffing mix and add some red pepper to taste.
Roll them in a log shape ( inch to inch and a half thick ) about six inches long. Then put them on cookie sheet into the oven until done. Then we put them in a hoggie roll with spaghetti sauce sprinkled with cheese. You
know have a hot dynamite, enjoy.
Oops forgot to add a couple eggs when mixing in stuffing and red pepper!!
We also like to mix it with stuffing mix and add some red pepper to taste.
Roll them in a log shape ( inch to inch and a half thick ) about six inches long. Then put them on cookie sheet into the oven until done. Then we put them in a hoggie roll with spaghetti sauce sprinkled with cheese. You
know have a hot dynamite, enjoy.
Oops forgot to add a couple eggs when mixing in stuffing and red pepper!!
03-07-2006 | 09:03 AM
#14
Dominant Buck
Joined: May 2003
Posts: 22,545
Likes: 0
From: Ramsey , Indiana
RE: vension burgers
ORIGINAL: Phil from Maine
Here we like to use ground pork in deer/moose burger and it works great.
We also like to mix it with stuffing mix and add some red pepper to taste.
Roll them in a log shape ( inch to inch and a half thick ) about six inches long. Then put them on cookie sheet into the oven until done. Then we put them in a hoggie roll with spaghetti sauce sprinkled with cheese. You
know have a hot dynamite, enjoy.
Oops forgot to add a couple eggs when mixing in stuffing and red pepper!!
Here we like to use ground pork in deer/moose burger and it works great.
We also like to mix it with stuffing mix and add some red pepper to taste.
Roll them in a log shape ( inch to inch and a half thick ) about six inches long. Then put them on cookie sheet into the oven until done. Then we put them in a hoggie roll with spaghetti sauce sprinkled with cheese. You
know have a hot dynamite, enjoy.
Oops forgot to add a couple eggs when mixing in stuffing and red pepper!!
03-08-2006 | 11:01 AM
#16
Dominant Buck
Joined: May 2003
Posts: 22,545
Likes: 0
From: Ramsey , Indiana
RE: vension burgers
Chorizo is a Mexican sausage that contains many of the ingredients that you listed . The Mexis that I used to live with in Kookifornia ate it as a breakfast sausage . It usually comes in loose form like traditional American breakfast sausage , although I have seen it in link form too . I agree , it's gooo-ooood . 
