How much fat should I add to ground venison?
4 min read
Asked by: Patricia Gonzalez
Sure, you can use eggs to make it stick, but you won’t get the same mouthfeel since eggs don’t melt when cooked. My rule of thumb is to add 10-20% fat when making venison burgers. The 90-10 ratio will produce a lean patty, whereas an 80/20 will be richer.
What is the best fat to mix with venison?
Pork fat trimmings is one of the cheapest and purest ways to add fat to venison, if you can find it. Most pork at the grocery store is usually well-trimmed, but if you find an extra fatty shoulder, trim off that fat, freeze it and save it for your venison.
How much beef fat do you mix with venison?
In terms of the right fat ratio for venison burgers, it’s a little subjective, but we have a general rule. Typically, we’ll mix in about 2 pounds of beef fat for 10 pounds of venison (12 pounds total). This comes out to about an 83/16 meat/fat mix.
What is the best to mix with ground venison?
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.
What do you add when grinding deer meat?
Deer meat is very versatile, and you can mix almost anything you prefer after grinding. We prefer a simple cheese and venison hamburger. However, you can add mustard, ketchup, bacon, pork belly, Worcestershire sauce, soy sauce, or even barbecue sauce.
What is the best fat to add to venison burger?
Since venison meat is so lean, deer burger patties often turn out too dry and tough. I highly recommend an 80% lean to 20% pork fat ratio for deer burger meat. Fat is usually added at the time your deer is being processed but it can also be added while making this recipe (see recipe card below).
How do you calculate fat to meat ratio?
Take the total amount of your meat and subtract the amount of fat in the meat to calculate the fat to meat ratio. That gives you the fat-to-lean percentage in the meat you already have. Then add enough fat to the recipe to reach 30%.
Can you add lard to ground venison?
Pork fat or lard, unlike beef fat, goes down smoothly in a grinder and doesn’t leave a weird greasy residue in your mouth. By grinding your venison together with pork fat, it turns the lean and gamey meat into a finely marbled patty.
How much fat do you add to venison for sausage?
For those of you wondering exactly how much pork fat to add to venison sausage, the standard ratio is 80% venison and 20% pork fat. You can go above 20% if you want the sausage to be as succulent as possible, but everything over 50% might be too fatty.
How do you get the wild taste out of ground venison?
But no matter the cause, soaking venison in milk or buttermilk reduces the gamey flavor.
- Place the ground venison in a bowl. …
- Pour milk or buttermilk over the ground venison until it is completely covered. …
- Cover the bowl with a lid or plastic wrap and refrigerate for 12 hours or overnight.
How do you add fat when grinding meat?
The best way to add fat to lean ground beef is to use beef back fat (tallow). Ensure the tallow and ground beef are cold before mixing in a food processor. Other fats such as butter, bacon fat, and pork mince work well too.
Should you double grind venison?
Grind the Venison Twice
Starting with the coarse grinding plate, followed by a second grind with the finer die helps break down tougher cuts of meat and slices through stringy sinew.
How do you get deer burgers to stick together?
Venison does best when you add some fat to keep the ground meat moist and some kind of binder to help the meat stick together.
Should I add fat to deer burger?
My rule of thumb is to add 10-20% fat when making venison burgers. The 90-10 ratio will produce a lean patty, whereas an 80/20 will be richer. On the other hand, an authentic sausage should be succulent. Fat is fundamental to creating a juicy product.
What is a good binder for deer burgers?
I lean towards dry binders like dried eggs or dried milk. Dried milk is readily available in the baking aisle of the grocery store. Dried eggs can be a little trickier to find as not all grocery stores carry them. With either milk or eggs, I use roughly a tablespoon of binder per half pound burger.
