Post by: wt on October 31, 2015, 11:16:00 AM
Post by: TomT on October 31, 2015, 11:35:03 AM
In my opinion, venison fat is pretty awful and I always trim as much as possible away. I add about 15% beef fat (which you can get from most butchers, I just paid $1.20lb) and grind with the venison. Even friends that "don't like venison" like this burger.
Good luck!
Post by: The Weazle on October 31, 2015, 12:40:13 PM
I've never tried to salvage bloodshot meat, so I cannot comment on that.
In my opinion, venison fat is pretty awful and I always trim as much as possible away. I add about 15% beef fat (which you can get from most butchers, I just paid $1.20lb) and grind with the venison. Even friends that "don't like venison" like this burger.
Good luck!
What he said.
Unfortunately blood shot meat is just a waste. I wouldn't save any of it.
I use pork butt/shoulder and just grind it up and use it as the fat. usually a pound or two of pork to about 10/11 pounds of venison. For making actual hamburgers, I use 3 lbs of bacon ends and pieces to 10 lbs venison and a half bottle of Worcestershire sauce.
Post by: grundy53 on October 31, 2015, 04:24:38 PM
What they said.I've never tried to salvage bloodshot meat, so I cannot comment on that.
In my opinion, venison fat is pretty awful and I always trim as much as possible away. I add about 15% beef fat (which you can get from most butchers, I just paid $1.20lb) and grind with the venison. Even friends that "don't like venison" like this burger.
Good luck!
What he said.
Unfortunately blood shot meat is just a waste. I wouldn't save any of it.
I use pork butt/shoulder and just grind it up and use it as the fat. usually a pound or two of pork to about 10/11 pounds of venison. For making actual hamburgers, I use 3 lbs of bacon ends and pieces to 10 lbs venison and a half bottle of Worcestershire sauce.
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Post by: jrebel on October 31, 2015, 04:43:46 PM
I will often cut my venison with beef burger so I can stretch the net weight / product. It also give me adequate fat percentages to make the burger fantastic. I stay as far away from beef suet as humanly possible.....suet will spoil fast and if you get bad suet your burger will taste like garbage. Some people I know will grind their burger with pork shoulder or butt to increase fat content.....I do this when making breakfast sausage.
My math...1/4 to 1/3 beef burger added depending on how old the deer is or if it was in the rut. (Deer Meat 33 lbs + 17 lbs of burger)
1/3 to 1/2 pork shoulder / butt when making sausage.
Post by: Humptulips on October 31, 2015, 04:54:36 PM
As to burger I never add any fat and I do trim all fat off when cutting. Tastes fine that way to me and better for you. When making burgers I find they will hang together just fine if you work the meat a bit while making it into pattys. I usually add some onion powder, garlic, basil, oregano and Worcestershire sauce so when I finish working it in the pattys seem to stick together fine.
Post by: TexasRed on October 31, 2015, 11:37:24 PM
Post by: lokidog on October 31, 2015, 11:50:57 PM
I used to skirt the edges of bloodshot and save some, not any of the real damaged just the bloody but solid meat. IMO it tastes fine but since the information about lead traveling beyond the initial wound in the blood stream came out I have stopped doing this.
As to burger I never add any fat and I do trim all fat off when cutting. Tastes fine that way to me and better for you. When making burgers I find they will hang together just fine if you work the meat a bit while making it into pattys. I usually add some onion powder, garlic, basil, oregano and Worcestershire sauce so when I finish working it in the pattys seem to stick together fine.
:yeah: Except I don't worry about the lead, too many other higher level sources in our environment to worry about this in my venison. We've added 1 part lean pork shoulder to 4 or 5 parts venison for our pepperoni, turns out great. :drool: A lot of times, if you are careful, you can separate the bloodshot layers as the blood is between the muscle groups.
I don't keep any bloodshot meat, though it makes good crab bait.
Post by: Bean Counter on November 01, 2015, 03:53:50 AM
Sounds to me like you're familiar with the time and dedication it takes to cut and process your own meat.... I would say this: Is a few lbs of questionable meat worth risking your whole batch? Or inadvertantly turning someone away from wild game forever??? I'm not super particular but I alawys stop and ask myself, 'would I feel good feeding this cut to a non-hunter?' in the end you're responseable for your table fare. No one should judge your for throwing out bloodshot, dirty or spoiled meat. I've reluctantly thrown out most of entire front shoulders before.... Yeah it sucks but I put plenty of time in to every other oz of meat to make up for it. Don't sweat it! Keep the good trash the bad! Good on you for caring enough to ask about it. :hello:
:yeah:
From wanting to use the blood shot meat to saving the fat, it seems as though you want to use as much of the deer as possible. That's good and is commendable. However, think about how frustrated you'll be if some of the final product is disgusting and you're now tempted to toss it all out.
Post by: MuleySniper on November 01, 2015, 05:28:09 AM
MS
Post by: Stein on November 03, 2015, 09:00:12 AM
I grind my wild game without additional fat. If I am making sausage, I add pork shoulder or back fat, but not with the burger.
Post by: Whitpirate on November 03, 2015, 11:48:11 AM
Post by: gilroym on November 06, 2015, 05:29:58 PM
Post by: The Weazle on November 08, 2015, 10:06:54 PM
blood shot meat and all the other trimmings can get ground up and turned into dog food. Depends on how accustom your dogs are to game meat. But our dogs take the lower legs while we cut the deer up so they dont mind the scraps.
This is a great idea! We already use all of our bones, chicken carcasses, and left over vegetables to boil down for dog food, I never thought about the deer trimmings.