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  • Ground venison....mix or no mix

    Looking for some opinions...

    Teaching my oldest how to process his own deer and we will have about 6 lbs reserved for just grind.

    His purpose is for burgers on the grill.

    So for grilling should I add beef fat, pork fat, bacon or add nothing.

    Ratio venison to trimming? Course grind or fine grind.

    As most of mine ends up in sausage and if I grind for meat loaf or a fatty I do it on the fly


  • #2
    With our elk and deer we have always used 15-20% beef fat. Others have used pork fat and some a mix of pork butt and fat. Whatever you use, it should turn out great. Venison is too lean (dry) to use by itself.
    sigpic
    Smoke Vault 24

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    • #3
      Originally posted by Bassman View Post
      With our elk and deer we have always used 15-20% beef fat. Others have used pork fat and some a mix of pork butt and fat. Whatever you use, it should turn out great. Venison is too lean (dry) to use by itself.
      I have tried the "healthy" mix in the past so my grind ends up in sausage.

      His deer so we will make what ever he wants.

      Also going to grind some scrap fro dog treats. I need to test out a grinding head anyway.

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      • #4
        Over the last 50 years, I/We have tried all kinds of formulas, and the best ever we settled with about 10 years ago, and stuck with it ever since:
        50% Venison
        25% Beef (80-20)
        25% Pork (Butt)

        Awesome-----The only way we prefer over Straight Beef.

        Bear
        Vietnam Vet---9th Inf. Div. Mekong Delta (1969)
        Easy to follow Step By Steps: Pulled Cured Boston Butt Ham and Buckboard Bacon--Smoked Salmon-- Bacon-On-A-Stick--Bacon (Extra Smokey)--Boneless Cured & Smoked Pork Chops & CB--Canadian Bacon & Dried Beef--Ham Twins (Double Smoked)--Double Smoked Hams X 4--Bear Logs (All Beef--Unstuffed)--Smoked Bear Loaf (All Beef-Mild Hot)--Prime Rib (My Best ever)--Another Prime Rib--Chucky (Pulled Beef)--Twin Chuckies--Pork and Beef Spares--Rare Beef (for Sammies)--Raspberry Chiffon Pie---


        Mom & 4 Cub litter---Potter County, PA:

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        • #5
          Specifically for burgers on the grill go 1/3 bacon ends and pieces. Your local meat shop should have some if you don't.

          I don't add anything to mine since I use it for everything and I like venison but for burgers that mix is hard to beat.
          Bored Guy Blog

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          • #6
            Originally posted by Bassman View Post
            With our elk and deer we have always used 15-20% beef fat. Others have used pork fat and some a mix of pork butt and fat. Whatever you use, it should turn out great. Venison is too lean (dry) to use by itself.
            sigpic

            _____________________________________
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            • #7
              My deer hunting buddies all grind with bacon for their burger meat. Its darn good too!
              z
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              • #8
                Originally posted by Bearcarver View Post
                Over the last 50 years, I/We have tried all kinds of formulas, and the best ever we settled with about 10 years ago, and stuck with it ever since:
                50% Venison
                25% Beef (80-20)
                25% Pork (Butt)

                Awesome-----The only way we prefer over Straight Beef.

                Bear
                Never thought about adding 80/20....that will work for the fine binding. I think I have an untrimmed pork available I can cut up.

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                • #9
                  Originally posted by Bearcarver View Post
                  Over the last 50 years, I/We have tried all kinds of formulas, and the best ever we settled with about 10 years ago, and stuck with it ever since:
                  50% Venison
                  25% Beef (80-20)
                  25% Pork (Butt)

                  Awesome-----The only way we prefer over Straight Beef.

                  Bear
                  I was hoping to get a deer this year to try this, but it looks like it'll have to wait till next year. I've tried the bacon and we didn't care for it. It really over powered the venison.
                  sigpic

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                  • #10
                    I use a package of Wright's Bacon Ends to my lean beef to make my gourmet burgers. end up with 80/20 ratio for best taste.

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                    • #11
                      Originally posted by Bassman View Post
                      With our elk and deer we have always used 15-20% beef fat. Others have used pork fat and some a mix of pork butt and fat. Whatever you use, it should turn out great. Venison is too lean (dry) to use by itself.
                      A SOLID second endorsement on this method. Da Bassman turned us onto this about 7 years ago and we like it better than straight beef burger.

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                      • #12
                        Originally posted by nickelmore View Post
                        Never thought about adding 80/20....that will work for the fine binding. I think I have an untrimmed pork available I can cut up.


                        LOL---All of those Grilled Burgers I'm always posting, that I'm sure many are tired of seeing by now, have been made with my 50--25--25% Formula.


                        Bear
                        Vietnam Vet---9th Inf. Div. Mekong Delta (1969)
                        Easy to follow Step By Steps: Pulled Cured Boston Butt Ham and Buckboard Bacon--Smoked Salmon-- Bacon-On-A-Stick--Bacon (Extra Smokey)--Boneless Cured & Smoked Pork Chops & CB--Canadian Bacon & Dried Beef--Ham Twins (Double Smoked)--Double Smoked Hams X 4--Bear Logs (All Beef--Unstuffed)--Smoked Bear Loaf (All Beef-Mild Hot)--Prime Rib (My Best ever)--Another Prime Rib--Chucky (Pulled Beef)--Twin Chuckies--Pork and Beef Spares--Rare Beef (for Sammies)--Raspberry Chiffon Pie---


                        Mom & 4 Cub litter---Potter County, PA:

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                        • #13
                          Originally posted by WALLE View Post
                          A SOLID second endorsement on this method. Da Bassman turned us onto this about 7 years ago and we like it better than straight beef burger.
                          Pretty much the same here. 10 to 20% depending on intended use.

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                          • #14
                            Burgers on the grill is the intended purpose.

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