Community > Butchering, Cooking, Recipes
Adding Fat to Venison
ICEMAN:
Buy beef burger for burgers. Use your venison for stew meat, fajitas, canning..... :drool:
Wea300mag:
I hear what you guys are saying, guess that's why I divorced her. :chuckle:
I process my own meat too, no bones, fat, or silverskin
bowelkin:
I buy the cheapest bacon I can find. One pound bacon per twenty pounds of whatever (deer, elk, moose, etc.) That comes to about 5%.
Bowelkin
The Weazle:
I couldnt vote becuase it didnt have the "it depends" choice. For breakfast sausage its 25 pounds game to 10 pounds pork. For summer sausage its 20 pounds game to 5 pounds pork. For burger its not cut with pork until I know how I am going to use it. For a recipe calling for ground meat, it gets no pork. For burgers, I use bacon ends and peices and grind a 1/3 to 1/2 pound of that to a 1 1/2 of burger for some killer bacon burgers.
robb92:
Only time I add fat to my ground venison is when I am making sausage, then depending ont he recipe it will either be 70-20 or 80-20, I use pork shoulder or pork butt.
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