What do y'all add to your deer for grinding? I'm thinking about using pork butt. What's the ratios? I have a meat your maker 1hp on the way and I'm new to this.
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Deer grind recipe
- Thread starter Rammer Jammer
- Start date
uncle_loue
Well-Known Member
i use pork butt for general grind and sausages. i use bacon for grind i know im gonna press into hamburgers. for general grind i go 30% fat. sausage recipes vary widely so i follow the recipe. burgers i only do 20% bacon otherwise it seems to overpower.
if you've got a recipe you know you love that uses ground - say a meatloaf - make a couple batches at different ratios and see which you prefer. a lot of this you'll tweak/change as you go along.
if you've got a recipe you know you love that uses ground - say a meatloaf - make a couple batches at different ratios and see which you prefer. a lot of this you'll tweak/change as you go along.
TnTurk
Well-Known Member
I use 4/1 ratio deer to beef fat for general purpose grind, and substitute pork butt for grind that will be used for burgers
I use 1 lb bacon to 4 lb venison for burger.
1 lb pork butt to 3 lb venison for meat sticks.
1 lb pork butt to 3 lb venison for meat sticks.
Straight venison for us. If we wanted beef or pork we'd just buy it at the store.
You must not eat deer burgers cause you can't make them without fat to hold them together. We use straight ground for spaghetti tacos and chili
We eat deer burgers all the time. Use a patty press and wax paper before you freeze them and cook from frozen. If I make a burger from a frozen tube of ground we just add breadcrumbs. Holds together fine.
Sometimes I make a beast burger. I'll thaw a tube of wild boar ground and a tube of venison and mix them together. That's a great burger!
Do you add beews
do you add bread crumbs before you press them or before you cook them?
No crumbs to the press Patty's, just add them to regular ground before we pat them out.
backyardtndeer
Well-Known Member
I don't add anything to our ground before freezing it. When I make sausage, I have used bacon and fat trimmed from pork loins. Never tried cutting in a pork butt.
For everyone that's using pork for your burgers, what internal temperature are you looking for when cooking?
I use straight deer for chili and tacos. I mix 50/50 with the cheapest ground beef I can find for burgers. When I grind I do both and keep it separate. I don't want a burger that's dry as a powder house and falling apart.
Who's got a good breakfast sausage recipe?
Leggs breakfast sausage seasoning is hard to beat
Omega
Well-Known Member
Anything that takes just ground meat it's 100% venison, I only mix in fat when I am about to use it. I freeze 1lb vacuum sealed bags with 100% venison to use in chili, spaghetti or whatever. If I am making summer sausage it's normally 70/30, with the cheapest pork fat I can find, sometimes just ground pork. For burgers, I do 50/50 with beef 1/4lb patties partially freeze then vacuum sealed so they keep their shape.
I use 30%-50% pork fat. The 30% for plain grind and 50% for sausage mix. I use Backwoods and increase the amount of seasoning to taste.
