For those who grind your own meat...what fat do you use?

[curlewkiller]

Organic pork shoulder.  I add 1 cube of pork shoulder for every 7 cubes of gives me around 12.5% fat.  I think it is great.  If I am making sausage I add more fat like two cubes for every 7 venison.  Family loves it.

[elkboy]

If you are worried about the burger holding together on the grill, you could add a few tablespoons of Italian bread crumb seasoning and some BBQ sauce. That's what I do with ground venison (no fat added), and it holds together fine. I do use the fat from our deer down here in Whitman County- never seemed to add any gamey flavor or tacky texture. I think it's their diet of wheat sprouts and garbanzos...

[lokidog]

That's what I'm thinking, Loki.  I may try the bacon thing with only a small amount for burgers only.

I added bacon one year to one deer's burger, it was just a bit too much to always have bacon flavor there. I might have used too much though as I did one part to four deer like my parents used lean pork shoulder when I was a kid.

Honestly, I have no problems with burgers holding together with only seasoning being added.

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[Chesapeake]

You don't use burger in spaghetti, you use Italian sausage in spaghetti.

4 parts deer to 1 part bacon is way too much.

[Whitpirate]

I use pork we grow ourselves.  Belly or back fat and sometimes shoulder.  If I wanted a meatball I'd add egg and breadcrumbs.  How fat goes bad in your freezer is beyond me.  Note:  if using a frost-free freezer it isn't a friend to storing meat.  My freezers are old school and get to 0 degrees.

[GrampasGuns]

I use beef fat for deer and elk. I make landjager for a living and every year I butcher quite a few elk and deer. Without good fat content the meat dries out very fast and becomes chalky. If you are in need of just fat, I can point you in the detection of good suppliers

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[TommyH]

 

[Chesapeake]

Another thing to think about. Much supermarket pork butt/shoulder, etc... is treated with a salt solution. Keep that in mind when switching fat sources.

[dscubame]

I use beef fat for deer and elk. I make landjager for a living and every year I butcher quite a few elk and deer. Without good fat content the meat dries out very fast and becomes chalky. If you are in need of just fat, I can point you in the detection of good suppliers

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I absolutely love the landjager.  What percent of fat do you use when making your landjager?

[GrampasGuns]

I believe the fat content comes in around 35%. A good sausage needs at least that much fat to keep it juicy. I never use bacon ends because now you have just added extra salt and nitrite, which is fine but just not my preference. Cutting deer and elk with pork fat is just as good but I feel like red game meats just lend themselves to beef tallow or fat. Happy eating!

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[Pathfinder101]

I buy bacon ends and pieces from Freddie's to mix with my burger for making patties.
Mix 10-12% bacon and make partied before freezing.
The rest I just grind game and put into 1 lb burger tubes.

  Ditto on the bacon ends.  It makes for a tasty burger.

 

[pcal]

Liposuction vat at the plastic  surgery clinic.

[superdown]

Another vote for nothing i like the taste of venison so i don't need to add anything.I have done the beef and pork fat and in my opinion it all melts out so it's pretty much pointless and as far as bacon goes i don't ruin my venison with bacon and i don't ruin my bacon with venison. 

[Cascade]

I don't add anything for burger.  However,  I am giving it a 1st time go at breakfast sausage and Italian saysage(bulk for both). What would you guys recommend for that?  Pork shoulder?


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[MtnMuley]

I don't add anything for burger.  However,  I am giving it a 1st time go at breakfast sausage and Italian saysage(bulk for both). What would you guys recommend for that?  Pork shoulder?


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Yep. Pork shoulder, back, or butt.