It adds the needed fat content to the venison and does not overpower the flavor of the venison! A 4-ounce serving of beef flank steak has more than 9 grams of total fat… Firearm Discussion and Resources from AR-15, AK-47, Handguns and more! We grind our own and run it through a fairly large plate first and then go down to a pretty small one. Mixing it with ground beef adds fat which prevents it from falling apart on the grill or in the pan. Ground venison is a very and occasionally gamey lean meat that comes from deer, and its texture is generally improved by mixing in pork sausage or beef. I've mixed straight venison burger 50/50 with 70/30 ground beef if I am feeding picky eaters, but typically just use straight ground venison. YMP uses only top, choice grade trim for grinding with your game meat. I always add about 15-20 percent fat if I’m making hamburger or … The cat also liked it and ate one…bear kidney fat/leaf lard I plan to use for a pot pie crust. As a kid my parents always added beef fat to ground venison and it never really tasted good. They will not eat it with beef fat, don't like the taste. Burgers seem to stay together pretty well without any additional binders. Go Figure. I never use beef fat or pork fat they never seem to really bond with the meat. In our experience, pork fatback is the best to use. It also adds some fat, and fat means flavor.Don’t be afraid of it. You could add hamburger, or ground pork as well to add fat … Pulled pork contains only 35mg of cholesterol in a 100g serving. When I want more beefy flavor I use beef fat. I've done both fats from 4-20% and I feel for a cheeseburger, that's where you want it. So far I made candles with the back fat and love the results! Ground venison is a very and occasionally gamey lean meat that comes from deer, and its texture is generally improved by mixing in pork sausage or beef. Mixing pork with beef gives a slight sweetness and also makes the mix less dense than if it was beef alone. That has proven surprisingly difficult, so I settled for some pork fat at … You can substitute the bacon for 3 pounds of beef fat or 5 pounds of pork roast fat, but I wouldn't because it is simply out of sight with the bacon. Fork Horn . It's 8% and change. Don’t over work the … Bulk sausage goes in poly bags … Animal meats tend to be high in saturated fat, but there are a few exceptions. Beef kidney fat, LOL . Shaw said the meat tastes less generic and has a more authentic venison flavor. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C). Thus, nutrition comparison summary is in a way on the side of pork. Pork fat or lard, unlike beef fat, goes down smoothly in a grinder and doesn’t leave a weird greasy residue in your mouth. Pork fat for us, and only with deer not in elk. This is often the motivation behind people choosing venison over beef. Add Fat. I have some extra pork fat from some fatty bacon. If we make venison burgers we add 1 egg per pound, mix, and make patties. For sausage I pefer a 60/40 or 70/30 mix with venison/pork … Depending on what you’re planning to cook, you may want to add fat to your ground venison. Other than the loin chops and tenderloins which I like, I don't save any steaks or roasts. The beef fat is a little waxy. Venison burger, if not cooked properly, can be dried out and tough as hockey pucks! (add or not to add fat, I do) When making sticks or SS venison or beef I try to keep it in the 70-30 to 80-20 range meat to fat or 4lbs venison 1 lb pork fat. Chuck roast, chuck roast, with some pork trimmings are the best beef combo, the ratio is a individual taste. Even looking at it raw, very few will be able to tell it isn’t a beef burger. Reply 12-04-2014, 08:22 AM #3 Hartski. For things like venison chilies, sloppy joes, and tacos, we recommend a 10% fat content. And for sausages and snack sticks, you need 30% fat content. Many venison recipes you see call for the addition of some kind of fat – usually ground pork, ground beef, or everyone’s favorite: bacon! I bought "economy" bacon for another dish and it turned out to be like 80% fat, so I kept the fat I didn't use (unrendered). While still on the grill, gently top each burger … As a young man I followed their lead and used beef fat in my venison. As a former chef and having made them along with moose burgers, caribou burgers and kangaroo burgers, I would add regular ground beef or half beef or half ground pork, even a bit of ground bacon. These Venison burgers, are juicy moist and delicious! Add pork fat to a venison sausage and it tastes like venison. Overall, pork tends to have lower cholesterol levels than beef, but it all depends on the type of meat. Ground pork with 28% fat has 100mg of cholesterol per 100g. Wild game meats, such as venison, are low. I use it only in my sausages not in my burger. Pork back fat we use for deep frying and oven roasting. And fat helps hold your burger together. Fat is flavor. Fat adds flavor and moisture. If your making a breakfast type sausage then I will use 70% pork to venison or other wild game. For Hamburgers and meat loaf we add some regular ground beef to help hold it together, venison hamburgers tend to fall apart. The lean nature of venison meat calls for a quality fat to be added in, especially when you’re looking for a juicy burger on the grill. I am grinding up some venison into burger meat, and I am going to add some fat to get it to around 85%. This recipe is non-specific on quantities so you can add more or less of whatever you prefer. Mix beef with venison, lightly, until combined. If you can get just the beef fat, I use 10% ground beef fat with 90% ground venison. 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