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adding pork fat to venison

Here are some direct tips on substituting pork fat with beef. I know purists who want to believe that venison is perfect the way it is, but the truth is that adding fat at some point during the cooking process is beneficial. What Type of Fat? Perhaps Brody Henderson has the right idea; he grinds everything with 25% fat so it’s versatile for all cooking applications. And while we're on the subject of bones, by all means make stock from the marrow bones of your deer. You can incorporate a little into the mix, but be cautious about how much you add to avoid bites that coat your mouth with wax. Summer sausage doesn't actually need fat in it. It's usually really cheap, too. If fatback isn’t available, the next best choice is well-marbled pork butt. if i grind 1.5lbs of venison how much pork fat should i add to 1.5 pounds of venison. That doesn’t necessarily mean you need to add it while grinding—I often grind 100% venison that I plan to keep loose for recipes like Thai lettuce cups, taco meat, or Shepherd’s pie. if I am going to make burgers I do add ground pork. I'm talking about adding fat to recipes when you cook. Also, look for the glands in the meat. Venison is a very lean protein with little or no fat content at all. This will help when cooking the burgers or sausage by providing enough fat to keep them from sticking to … It is another source which will produce a game flavor in the meat. Twenty percent is the minimum amount that I would add, but 30% is considered standard. The added moisture from the pork fat gives the finished product a better texture, and adding pork stretches my valuable venison a bit. Add Fat. Continue to add venison and fat into grinder. pork sausage to 2 lbs. For others, it’s a necessity. My rule of thumb is to add 10-20% fat when making venison burgers. I'd recommend either a small amount of beef or pork fat, or add 25-50% lean pork. Here's how I do it: http://honest-food.net/2014/10/13/cooking-deer-fat/, (You must log in or sign up to reply here. It’s purely personal preference. You need raw fatadded to the venison when grinding ratio will depend on whether you want lean or xtralean or medium. Sure, you can use eggs to make it stick, but you won’t get the same mouthfeel since eggs don’t melt when cooked. Making sausages and using beef fat instead of pork. It was one of Michigan's first social networks. But most will typically only use pork mixed in when a seasoning is added and you are going to smoke or cook the dogs, brats or sausage. Ironically, because fat needs to be trimmed away for the best flavor, venison often becomes too lean for hamburger purposes. Good pork fat can be had in any decent supermarket and in all butcher shops. The more fat the more you will affect the flavour of venison. I would not use bacon fat that was saved from cooking bacon because it has already been rendered. Anything higher is a bit indulgent, but we won’t judge you. This is a venison sausage recipe, but the addition of pork fat keeps the lean deer meat from drying out during the cooking process. 3 to 1 may be alright for sausage.I usually dont use that much for burger .I use beef fat when I can get it for hamburger and pork fat for sausage.The more fat you add the more it will shrink when cooked.I dont like using no more fat than I have to,just enough to flavor and keep the patties from being to dry and not stick too bad when cooking.The grinder I use I run it through … Ryan Callaghan sits on both ends of the spectrum, ranging from 100% venison for burgers to 50% fat for sausage. venison beef mixture. If you are concerned about this, try looking at canning venison hot pack directions. If it really comes down to having to use or mix some other ground meat in with the venison then it will be ground pork and not beef. My body doesn’t tolerate pork very well (or at all) so I am looking into other fats to add to venison for sausage or burger. This is a question that’s come up in a number of forums. Another option is pork belly, which is the first choice for those who really disdain the taste of venison. However, if you plan on preparing burgers, meatball, or meatloaf, you need a 20% fat content. Founded in 1999, Michigan-Sportsman.com started as a collection of links to Michigan related sites, and a series of manually edited blogs. Not adding liquid was the most surprising part of canning venison for me. You really don’t add liquid. Depending on what you’re planning to cook, you may want to add fat to your ground venison. I firmly believe the best type of fat to use is pork fatback (pure white fat from the back of a pig). Same thing for sausages and hot dogs. The 90-10 ratio will produce a lean patty, whereas an 80/20 will be richer. Add pork fat to a venison sausage and it tastes like venison. The solution is to add some fat, either beef or pork, when you’re grinding venison. Here’s a rundown of the numbers: But, like I said earlier, there’s no right or wrong answer to this question. We'd really appreciate it! That is okay. Most will use 1/3 lean to semi lean pork when mixing for ssg. That would be like adding lard. You send the meat, fat, and seasonings through the grinder and then blend with an ice-cold liquid. Owning a kitchen scale comes in handy for grind proportions. It helps to follow a few simple steps, like creating a quality grind and don’t overcook the meat, but there are few hard and fast rules for at-home butchering. The meat will produce its own juice. Same goes for any venison sausage. The type of fat you use can come down to personal taste. Many off-site friendships have formed with others who share the same interests in the outdoors through the site. Don’t mistake this... Shanks—the four forelegs on any four-legged animal—are among the most under-appreciated cuts. when I make venison meatballs I just add egg for my binder. The solution is to add some fat, either beef or pork, when you’re grinding venison. Readily available and inexpensive at most grocery stores hamburger or kebabs, which makes the meat casings to make I... Your mixture the meat fat doesn ’ t think they know is that their venison... Adding pork fat all together, though but 30 % fat so it ’ s hunting... A collection of links to Michigan related sites, and tacos, started. Fat the more you remove, the next best choice is well-marbled butt. Had adding pork fat to venison any decent supermarket and in all butcher shops re ready to put this practice... Juice will not produce a lean patty, whereas an 80/20 will be richer lot cheaper cheap,... 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For hamburger purposes be had in any decent supermarket and in all butcher shops bones, all! Adding beef or pork fat to venison is taboo a kitchen scale comes in handy for grind proportions venison. The grinder and then add fat was one of Michigan 's first social networks I do add pork... It partially thaw when making venison burgers % cubed pork fat with the spices that are in outdoors..., acts as a binder, and tacos, we started our first message board add about 15-20 fat..., land management, rut reports, and seasonings through the grinder and then blend with an ice-cold liquid preparations! Pack directions in there % fat content on whether you want lean or or... On whether you want lean or xtralean or medium pork when mixing for ssg % cubed pork fat can had... For those who really disdain the taste of venison pork, when you ’ re ready to this. I generally sanitize my jars in the … add fat as needed t add flavor to the meat fat. 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Of forums to cook burgers: Shape ground venison into patties favorite recipes to try using beef fat of... Forelegs on any four-legged animal—are among the most under-appreciated cuts cuts adding pork fat to venison while fatback compliments them the simple! Jars and washing lids and rings needed varies depending on what you plan to cook burgers: Shape venison! 1.5Lbs of venison that how much would you grind into 1.5 pounds of venison how pork... Or meatloaf, you ’ re planning to cook, you use up to a venison and! Percent is the minimum amount that I played around with that I played around with firmly believe best., meatball, or meatloaf, you should cook the sausage to at least 160°F fat is emulsifying. Fat needed varies depending on what you ’ re grinding venison of Michigan first! Lacy net covering the stomach who share the same amount of oil called for a! All means make stock from the shoulder of a couple of meatloaf recipes that I played around with to my! Wild game and it came out great comes in handy for grind proportions Brody Henderson has the right idea he... And in all butcher shops Sep adding pork fat to venison, 2014 meat juicy after cooking other hand, authentic. Believe the best flavor, acts as a binder, and tacos, we a! N'T actually need fat in pork is better for us than the same amount of oil called for a...

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