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Grinding Venison?

If I am making patties, I go 50/50 beef, can still taste the venison, but those that are iffy on it don't notice, if just for me I go about 25/75. I partially freeze the patties so they keep their shape then vacuum seal. If not freezing as patties, I just vacuum seal and freeze pure venison in 1lb bags. Haven't tried bacon, sounds good, but I would grind and mix right before cooking with pork. I haven't had an issue with vacuum sealing pork, but they say not to leave it frozen as long.
 
100% grind is the only way to go. Pork & pork fat doesn't keep as well, so it'll deteriorate faster. It's also not always necessary for the recipe. Besides, if you mix in bacon, you have to cook the meat to 165°, which won't be the best quality cook for venison

Add fat when you cook, not when you process
 
I mix pork fat from the butcher in mine. Anywhere from 50/50 to 70/30. I've never had a problem freezing it either. I just found a pack of burgers this year that got lost in the freezer from 2019 and they were just fine. Vacuum sealed and no bad taste.
 
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