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venison hamburger?? what pork fat ratio,,,,
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maplehillfrm,pat    Posted 11-24-2003 at 05:33:31       [Reply]  [No Email]
hello all, I dont post here much, but look often, I am thinking some one out there has the answer to this , I have gotten 2 deer this year, and am wanting to try to make hamburger, I usually toss the scraps to the coyotes, but want to try this, I heard you have to add pork fat or beef pieces to the venison meat as it is almost fat free,,, any one have any sugestions, and do you grind it all together or seperate and then add and mix, thanks in advance for any help, I am also sending some to my brother,, he makes a mean jerky,, have a great day pat

Rick    Posted 11-21-2007 at 17:45:41       [Reply]  [Send Email]
I live in northern NewYork, and as far as I know, we are just starting to use pork fat more so than beef fat. I personally use beef fat because of the simalarity between beef and venison. I have to grind it twice, but the second time I add onion and garlic powders while grinding. I prefer a 70/30 blend because venison is so lean! Try it, and enjoy!!!

pat,thanks all,    Posted 11-25-2003 at 15:49:05       [Reply]  [No Email]
thanks guys I appreciate it, I have been cutting mine up myself lately, the cost of butchering is going out the window, and I can trim all the fat or tallow off as well, Like i said I used to lose alot of the meat due to trimming it all down to the red meat, but cant see losing all that meat, so I aint going to lose anymore, too many cold mornings in the stand,all the info will be used,, thanks again, and good luck,pat

Robert    Posted 11-24-2003 at 12:34:47       [Reply]  [No Email]
I also harvested some venison the other day, here on my own farm.

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Anyway, i like to grind the meat and leave it lean, i add the pork when i'm cooking it. That way i can add the amount i want according to what i'm makeing. Sometimes i'm makeing spaghetti sause, and the next time it's meat loaf, or burgers. For chili i may want to add cubed pork instead of ground, so i grind the venison lean.


Gary, Mt. Hermon, La    Posted 11-24-2003 at 06:28:41       [Reply]  [No Email]
Get some bacon ends and bits. They usually come in 3 or 5 lb boxws, relatively cheap. Mix this with the deboned deer 80/20. 80% deer, 20% bacon, thjen grind together diztributing the bacon as evenly as possible thru the grinder. I usully coarse grind first then change to a smaller grind for the second and final pass. You wont be dissappointed, it makes great hamburgers and even better chili, I also use it to stuff bananna peppers.

Perry    Posted 03-26-2007 at 06:13:12       [Reply]  [Send Email]
heres a recipe i got from a friend
8 lbs venison hamburger,2 lbs cheap beef hamburger and 1 lb seasoned pork sausage,and last 1 pkg of onion soup mix,mix all and make into patties and put on aluminum foil and layer until all done put in freezer and when you have a party,take some out of bag.enjoy
Ps you can put garlic and onion powder and also mix in,very good

Well...    Posted 11-24-2003 at 06:22:08       [Reply]  [No Email]
I dunno the 'ratio' without calling Dad (and he is at camp this week)...But...

I have never heard of people using pork fat...We always use beef suet...The reason for using the fat from beef instead of fat from the deer is that the deer fat solidifies at a higher temp than the beef fat...If you let the hamburg start to cool on a plate it will start to scum over at a higher temp than venison burger made with the beef fat...This is supposedly a consideration inside your guts...

Salmoneye, Who Is Now Looking For A Recipe For Ya...

Wisereader    Posted 11-24-2003 at 06:21:02       [Reply]  [No Email]
Hi Pat. Congrats on your 2 deer. Still trying to get my second one.

Ground venison is considered gold around here, we don't consider some family members worthy of having some, let alone coyotes ;-)

Personally, I don't put any pork in it, when browning, just use olive oil. Some put in as much as 1/3 by weight of pork, however. Anyway you do it, enjoy!

RayP(MI)    Posted 11-24-2003 at 17:30:21       [Reply]  [No Email]
Right on, wisereader - only we don't add any oil, except enuff to grease the pan - and we cut off as much venison fat/tallow as we can, before grinding!

deadcarp-backstrap    Posted 11-24-2003 at 07:39:49       [Reply]  [No Email]
don't tell anybody but the very best part of venison is the backstrap - i just quietly carve those off for my part of the cutting fee :)
we add handfuls of bulk pork sausage with the venison - about 2 parts pork/1 part venison - and take the packages along to the fish-house in wintertime. just fry off a layer when you want a sandwich, let the rest freeze again. :)

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