Looking to have some burger made near Bonney Lake

[C-Money]

Thanks everybody for your suggestions. I appreciate and considered every one of them. I took about 75% of the meat to Olson's and will have 10% pork shoulder added. I kept the rest and intend to do something other than burger. I love stews and anything in the crock pot cooking all day, and I definitely want to make some jerky.

Should be delicious!

[Band]

For those of you adding beef or pork fat to what you grind, where are you getting the fat from?  I'm finding it more and more difficult to find from local grocery store meat departments and at higher prices when I can find it.

[bugle1in]

Green valley meats in auburn.  Get their steak trim its under 3 bucks a pound and the best to grind 20% for deer.  You can feed this to anyone if your game is well taken care of.  Which it sounds like yours was. I have tried it all and this for me has worked best.  For hamburgers get the bacon ends and grind as noted above.  Best burgers you will eat.  Call ahead and they will have the steak trim ready.

[pope]

My gosh, this is incredibly exciting for me, first deer and a young, pretty blacktail buck. I tried so long.....I'll write up the story soon, hopefully over Thanksgiving holiday. Going to try a DIY European mount, wish me luck. Anyway, I'm pretty sure my girls will like the burger. I mentioned keeping about 25% of the best cuts out of the burger. Last night, the girls were out of the house running around with their busy schedules and I had a moment to myself. I fired up the barbecue and cooked up some smaller pieces of backstrap which have been in the fridge since Saturday night. Cooled quickly, never frozen. I followed the recommendations of many and used high heat and cooked 'em pretty rare, using only freshly ground salt and pepper with avocado oil. The results were incredible, tender and tasty, not at all gamey.



Venison prepped for the fire.

[Tom Tamer]

Grinder, head to a local butcher pick up pork suet, that way I have just enough fat to bind it while not mixing in pork meat itself. 10% for burger and 20% for sausage. Easy little scale measure out a lb at a time, add the percentage of pork. I double grind hamburger and triple grind sausage.

[Tom Tamer]

For those of you adding beef or pork fat to what you grind, where are you getting the fat from?  I'm finding it more and more difficult to find from local grocery store meat departments and at higher prices when I can find it.

I use green Valley Meats. Ask for suet, if they haven't just done up their sausage they usually have it.