Grinding Venison?

[Wrangler95]

Making burgers do you use beef or pork to mix with the venison.Im gonna freeze this grind?

 

[1908_Cubbies]

I like to use pork. I mix in a pack of bacon with 5 lbs of venison.

 

[Rabbitkil]

I like to use pork. I mix in a pack of bacon with 5 lbs of venison.

I do 1lb bacon per 4lbs deer

 

[Omega]

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.

 

[backyardtndeer]

I don't add anything to mine when I am freezing it unless I am making sausage, then its pork fat.

 

[Wrangler95]

Thanks much!!

 

[backyardtndeer]

I haven't had an issue with vacuum sealing pork, but they say not to leave it frozen as long.

I have heard and read the same, part of why I only mix it with venison in the sausage I make.

 

[ScLowCountry]

I don't much anything with it. If I making burger patties I thaw the 100 percent venison and patty it with shredded cheese and some bread crumbs. Helps it hold together. Tastes great

 

[TAFKAP]

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

 

[Gronkmonster]

I've bought beef fat from Kroger and mixed it 75/25 for burgers. Best burger I've had. Just for everyday use, straight venison.

 

[duvhntr]

I usually grind Boston butt to mix with mine.. 3 to 1.. venison to pork..

 

[timberjack86]

None, straight venison for my family! They get plenty of beef and pork fat.

 

[Lt.Dan]

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.