How to grind deer meat with beef fat

If you dont intend to form patties and make hamburgers dont add fat to the meat just to the pan to prevent sticking. 20 4 lb.

Place the meat inside a freezer 30 to 45 minutes before grinding.

How to grind deer meat with beef fat. The easiest way to add the fat is to grind portions of the venison first then grind the desired amount of suet to add to it. Mix the suet into the venison by kneading it with your hands in a bowl and then run it all quickly through the grinder together. You do not necessarily have to remove all of it but just the large chunks of the skin.

Keep the meat grinder blade auger and neck assembly cold. Keeping your venison inside a freezer before grinding is important. Place the meat inside a freezer 30 to 45 minutes before grinding.

20 4 lb. 30 3 ½ lb. Venison 1 ½ lb.

40 3 lb. But like I said earlier theres no right or wrong answer to this question. Ryan Callaghan sits on both ends of the spectrum ranging from 100 venison for burgers to 50 fat for sausage.

Keep your meat fat and grinder very cold while grinding. It will grind much easier and prevent clogging. After the first grind thoroughly mix the burger so fat is evenly distributed.

Then grind it all again. Alternating in equal intervals between meat and fat grind everything through the meat grinder into a large bowl. Mix to evenly disperse the fat if needed then switch to the medium grinding plate and run everything through again a second time.

You can use the medium grinding plate for both runs if desired. A pan fried venison cheeseburger with salsa on an english muffin roll. When you process a deer you will always end up with some meat that is destined for the grinder.

Making venison burger is an expectation for most families some will even grind the whole deer before they freeze it making it an easy meal ingredient when needed throughout the. Mix olive oil in just before cooking. Unless you want your deer to taste like beef or poork or some other animal than by all means use whatever you want grind up a bunch of Robins and add them if you like but if you do what it takes to keep it from drying out deer tastes good as just deer.

We add pork fat or trimmings to make sausage beef fat or trimmings to grind burger. If you dont intend to form patties and make hamburgers dont add fat to the meat just to the pan to prevent sticking. I think deer is too lean to make a good burger without added fat.

Last year it was 6 beef in the deer and this year we done 10 beef just cause we had a lot of fat. There is still 12 lbs of beef fat frozen just in case we can grind more. I dont use a food saver just freezer bags or freezer paper.

Which ever is around. Learn how to grind your own hamburger meat out of venison or beef in todays video. This week we were fortunate enough to put a few deer into the freezer.

I give my butcher 13 pound of bacon for a doe and a half pound for a buck and have him add it to the ground deer. Makes the meat a bit moister and imparts a nice flavor to the venison. I put up a lot of venison each year and take a box big enough to hold about 25 pounds 12 pack of AK Amber and line.

Cut both the venison meat and the pork or beef fat into one-inch cubes using a sharp knife. For every one pound of venison you use up to a quarter pound of fat. This will help when cooking the burgers or sausage by providing enough fat to keep them from sticking to the pan and will also add flavor.

To improve your grinding thoroughly chill all the parts of your grinder in the freezer. This includes the blade plates and grinding tray. Decide what meat to use.

See the above section on choosing the best meat. Use a sharp knife to cut meat into small enough pieces to fit in the opening of the grinder. I use a ratio of 1090 or 10 beef fat to 90 venison.

Be sure to use a scale when portioning the fat to the meat. You can always add more if needed but of course cannot remove if youve added too much. Also be sure to grind your fat first before grinding with your game meat.

Ground venison or ground game ¼ cup cooked white rice 1 large egg beaten 1 tsp. Dried Mexican oregano ½ tsp. Kosher salt ½ tsp.