Makind your own ground meat?
 

I am going to grind up some deer meat tonite and I usually have 100% lean for chili/jerky use but I want to make some for burgers as well and got some beef fat from the butcher today but not sure how much the ratio is. I want around 60/40 I guess. So if I grind up 10 pounds of deer meat how many pounds of fat is added? Also where do yall usually get the cooked bacon bits to add to make bacon burger?
Thanks everybody!

RE: Makind your own ground meat?
 

We use beef fat as well but we dont put very much in maybe 5lbs to every 30lbs of meat, so i figure for what you got there a pound and a half should be good enough.

RE: Makind your own ground meat?
 

ok thnx!

Clint

RE: Makind your own ground meat?
 

I like juicier burgers so I add about 2-2 1/2 lbs to 10 lbs of venison. Try 1 1/2 first , grind a small amount and cook one up.. You can always add but you can't take out.

RE: Makind your own ground meat?
 

I dont like beef and i sure dont add beef FAT to my beautifull ground veni.I get my eggs from a lady that does the organic thing and drink milk that isnt homogenised or pasturised.(it tastes so much better) If you want your veni to have some juice, make a kind of meatloaf out of it with onions,eggs,garlic,and some crackers,and milk.Pat them out thin and cook them slow on a grill,Ya might like them.

RE: Makind your own ground meat?
 

Are you talking beef trim or fat? If trim which is essentially meat and fat then you'll need 6lbs to make a 60/40. If strictly fat I'd stay in the 15%range or approx 2lbs. I personally don't add the beef or pork mixture till using the meat, as venision with its lack of fat content will out last any domestic meat in the freezer. More often than not the added meat is the culprit to meat going bad. Though 12-16 pounds isn't alot so with beef if packaged correctly 6 months is easily doable and shouldn't pose any issues for most people.

For burgers, meatballs or sausageI prefer a 70(venison)/30(pork or beef trim)mix.

RE: Makind your own ground meat?
 

I used to add some pork to the ground venison also, but as Skeeter 7mm said, I found it to be the culprit for causing a strong or off-taste to frozen ground meat when stored in the freezer extended periods. I now put up the ground meat 100 % venison in 1 lb. packs. Vacuum seal if you can.
To make burgers that don't fall apart so easily on the grill, I spread the thawed meat out on a flat cookie sheet or the like and spray it with a liquid butter or margarine, the kind with the little pump spray bottle. Spray liberally. Work it into the meat and then form your burgers. You can add any spices you wish at this time too. Works for me.......

RE: Makind your own ground meat?
 

When making burger I add3 lbs of pork butt ground fine to7 lbs of venison I then freeze it in 1 qurt freezer bags. We like it that way and have no problem with it frozen for a year. When I make sausage It, pol and breakfast I mix it 50/50 with pork buttand vacum seal it in 2lb coils.

RE: Makind your own ground meat?
 

bowkill144, the freezer life of domestic ground meats is considered a max of 4 months by health and safety with proper handling/packing and freezing process used. This of course is a stricter line then most follow, I'll say from my own experience pork addedwill be fine for 6 months and beef added will do 8 months in the freezer. The thing I don't like is the change in taste over time, only natural the garlic, smoke, etc you've added will be enhanced the longer it sits but it can get a bit much unless you start out with a blander product to begin with. So my preference is smaller/useable batches.

RE: Makind your own ground meat?
 

skeeter
I have been doing this formany yearsand have never gotten anybody sick and the taste after a year is not as good as fresh but it allways gets gobbled up buy the the 6 familys that I make it for. I will admit it is not as goodas making a lot of smaller batches but we process over 600 lbs of ground meat and sausage right after the deer season which is usually gone by the same time the following year and then we start it all over again.I brought Italian sausage to work today that I cooked in a crook pot with some sauce and there is a line of cow workers waiting with rolls in there hands, wanting seconds and yes I made that stuff 11 months ago.