Community > Butchering, Cooking, Recipes

Adding Fat to Venison

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ICEMAN:
Gobble, hadn't thought of that preground version...... I will have to check out the per pound price that way against the pork butt or shoulder we add to our venison grind for sausage....

huntnphool:
Pope brought some moose burger with him a couple weeks ago that had prime rib fat mixed in it, my daughter couldnt get enough

popeshawnpaul:
I guess you could buy sausage and fat...but my butcher at the local Top Foods gives it to me for free.  I just have to have him save it and pick it up at the end of the day.  Plus, sausage is mixed with pork meat and I want just the fat.

huntnphool:
Well whatever you did I wouldn't change it :drool:

Colville:
I have my deer cut and the burger comes back with a little fat added. I don't know the exact %. It's darn little because the burger is still dark red.

Making sausage I use just pork fat. If I have time to get to the butcher that does the game I can get a bunch of fat free. Otherwise, I stop in Pike Place and buy some fat, it's cheap. I end up mixing that burger with about 50-50 with fat. That's by volume not weight. I shred the fat, frozen, in a food processor then lightly pack it one cup at a time. One cup to one cup meat, add spice kit, stuff and done. Unless I want some smoke on it.

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