What Do You Mix Your Ground Venison With?
#13
Fork Horn
Join Date: Sep 2009
Location: Snydersville PA
Posts: 101
In both our sausage and our "bacon burger" we'll go 50:50 venison to pork. We used both Pork butt and bacon ends in our grindings, usually 30:20 Bacon to Pork butt on the pork side of the equation. When we grind, there's 5 or 6 of us (all my uncles and father) and we all like our stuff to a different taste. I'll throw a bit more garlic and pepper than everyone else, and usually a shot of red pepper to the sausage. I really like the idea of Jalapeno's though, I might have to give that a try this year.
#14
I grind 8lbs Venison and 2 lbs Beef fat together for burger. Beef fat is cheap,if not free.
For meatloaf and meatballs I grind 6 lbs Venison,1 lb Beef Fat and 3lbs pork butt. or 8lbs Venison and a pound each of Beef and Pork Fat.
For meatloaf and meatballs I grind 6 lbs Venison,1 lb Beef Fat and 3lbs pork butt. or 8lbs Venison and a pound each of Beef and Pork Fat.
#15
We go to a local butcher shop and get "bacon ends" just the cut off ends from the bacon they sell there. Generally do about 20% bacon to venison. This gives good flavor as well as adds a little consistency so it sticks together better.
-Jake
-Jake
#16
Fork Horn
Join Date: Jan 2008
Location: Central Iowa
Posts: 234
We add beef trimmings from the grocery store.
Here in Iowa it is generally cool enough to let the deer hang. The hang time allows us to plan out the butchering. Part of the planning is to call the meat department at the store as it takes a good day for them to accumulate the trimmings. They do do a coarse grinding of the trimmings too.
One advantage of beef trimming is that it is something that they normally discard so the price is usually a dollar a pound or less. Pork trimmings are not discarded by meat departments because it is used in breakfast sausage. The pork is priced the same as the finished sausage. 75 cents for beef or $2.50 for pork. You decide.
We grind the venison, mix it with fifteen to twenty percent ground beef trimmings (on a big table), and then run the mixed meat through the grinder again.
Here in Iowa it is generally cool enough to let the deer hang. The hang time allows us to plan out the butchering. Part of the planning is to call the meat department at the store as it takes a good day for them to accumulate the trimmings. They do do a coarse grinding of the trimmings too.
One advantage of beef trimming is that it is something that they normally discard so the price is usually a dollar a pound or less. Pork trimmings are not discarded by meat departments because it is used in breakfast sausage. The pork is priced the same as the finished sausage. 75 cents for beef or $2.50 for pork. You decide.
We grind the venison, mix it with fifteen to twenty percent ground beef trimmings (on a big table), and then run the mixed meat through the grinder again.