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Post by Buckslayer on Dec 12, 2007 19:37:32 GMT -4
i ground a couple of deer up this year myself,any recs on how to make it not so soupey?maybe by adding pork/beef fat that thicken it up some..
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Post by gitrdone07 on Dec 12, 2007 20:56:46 GMT -4
We let ares get really cold before doing it and had very little pork.
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Post by skwirl on Dec 16, 2007 13:36:15 GMT -4
I only add pork when I make sausage. What I do for ground venison is put it in the freezer until almost frozen,then grind. also I would recommend a more course grind
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Post by gullythumper on Dec 16, 2007 17:35:41 GMT -4
I grind my own, put absolutely NO pork or beef with it, ( hell, I shot a deer, not a pig or a cow!) it doesn't seem "soupy" to me, and my burgers rarely fall apart on the grill. AND I carefully trim all silver skin, and fat off before grinding. I also use my ground meat to make my jerky. It dries more evenly and chews easier than sliced meat.
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Post by willyhuntsdeer on Dec 16, 2007 18:10:10 GMT -4
I grind my own, put absolutely NO pork or beef with it, ( hell, I shot a deer, not a pig or a cow!) it doesn't seem "soupy" to me, and my burgers rarely fall apart on the grill. AND I carefully trim all silver skin, and fat off before grinding. I also use my ground meat to make my jerky. It dries more evenly and chews easier than sliced meat. been doing my own better then 20 years now and i agree with gulleythumper, i add nothing to my burger and it works well for anything i make out of it. however...i must also agree with skwirl, it does grind so much nicer when the meat is almost frozen
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Post by Buckslayer on Dec 16, 2007 18:53:00 GMT -4
ok thanks,last deer i ground right off the bone was like soup,its so lean i like to add a lil something to it.
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Post by blackhawk on Dec 17, 2007 17:18:50 GMT -4
If you want a delicious burger, add 2lbs of lean ground beef,and 2lbs of smoked bacon to 5lbs of ground venison and course grind everything together (to mix it well) It makes great burgers,chili,spaghetti,and lasagna! TRY IT YOU"LL LOVE IT !
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Post by stickman on Jan 4, 2008 16:38:03 GMT -4
I always added a little beef fat to it, but this year added bacon to it. With bacon added the burgers seemed to stay together really well without adding egg when forming. I butcher my own but have a butcherer grind my burger for me, this was 3 pounds bacon to a whole adult deer, I don't know the pounds or anything but really pleased with the texture!!
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Post by sluggun on Mar 4, 2008 19:14:55 GMT -4
Been gring mine for years never add pork The only thing I do is add about 20% by weight of beef suet keeps it firm and adds a little flavor. We make an 80 deer to 20 suet mixture.
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Post by dewalt on Mar 5, 2008 12:16:12 GMT -4
I only use pork. It adds pulp without over-powering flavor. My ratio is about 85% deer / 15% pork.
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Post by tbass on Dec 31, 2008 16:44:23 GMT -4
I cube the meat and rinse it thoroughly to get any missed hair from it. Then I put it in strainers and set them in bowls overnight. It lets all of the water drain off and quite a bit of excess blood. This took away a lot of the moisture. I also grind mine twice. Once with a 3/8 plate and then i mix it about 20lbs of venison to a little over a lb of beef suet and grind it in a 1/8 plate. I use this blend for tacos, meatloaf, chili, and the always good hamburger helper. For summer sausage and bologna, I use the same mixture but about 2lbs of beef suet. I don't know what the fat does other then make it less healthy. The only time I use pork is when i make breakfast sausage. I mix 15% pork with 85% venison by weight. I sometimes grind very well trimmed venison with only the 3/8 plate and put it into chili without any beef suet.
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Post by callmaker60 on Sept 28, 2011 17:59:27 GMT -4
I put my scraps or cuttings for burger in the freezer for a little bit, not to where it's frozen, but just a little hard. I also mix mine with smoked bacon, adds some fat and good flavor.
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