Hunting Washington Forum

Big Game Hunting => Deer Hunting => Topic started by: steeliedrew on November 09, 2016, 10:17:40 AM

Title: For those who grind your own meat...what fat do you use?
Post by: steeliedrew on November 09, 2016, 10:17:40 AM: Looking to make my own venison burger and breakfast sausage this year. With as clean and organic venison is it just doesn't make sense to mix in grain fed, antibiotic and hormone filled fat. Anybody have a good source for organic grass fed fat? How bout using some good quality bacon like Hemplers uncured? Or how bout grinding without added fat and just using an egg to mix with the grind when you're about to make some patties?

Drew
Title: Re: For those who grind your own meat...what fat do you use?
Post by: Gringo31 on November 09, 2016, 10:18:31 AM: Venison is far from "organic".
Title: Re: For those who grind your own meat...what fat do you use?
Post by: huntingfool7 on November 09, 2016, 10:21:26 AM: No fat added. Fry with a slab of butter. Never understood the desire to add pork/beef fat. Also pork fat will sour faster.
Title: Re: For those who grind your own meat...what fat do you use?
Post by: NRA4LIFE on November 09, 2016, 10:21:54 AM: You could always grind it pure and then mix in a little bit of organic, fatty burger. I would think that is much easier to find than organic fat.
Title: Re: For those who grind your own meat...what fat do you use?
Post by: Gringo31 on November 09, 2016, 10:22:48 AM: I don't add anything.....

And....Deer have hormones :chuckle:
Title: Re: For those who grind your own meat...what fat do you use?
Post by: Lefthook on November 09, 2016, 10:24:36 AM: Quote from: Gringo31 on November 09, 2016, 10:18:31 AM
Venison is far from "organic".

Gringo31, so you're the guy I've heard about running wild through the woods shooting deer full of antibiotics. You should have your air rifle confiscated!

Lefthook
Title: Re: For those who grind your own meat...what fat do you use?
Post by: BULLBLASTER on November 09, 2016, 10:29:10 AM: 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.
Title: Re: For those who grind your own meat...what fat do you use?
Post by: treeclimber2852 on November 09, 2016, 10:36:39 AM: Quote from: BULLBLASTER on November 09, 2016, 10:29:10 AM
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.

:yeah: Ditto on the bacon ends. It makes for a tasty burger.
Title: Re: For those who grind your own meat...what fat do you use?
Post by: jjaba on November 09, 2016, 10:38:00 AM: Due to allergies to pork in the family I use beef fat to mix. I try to keep it down to 5% turns out really good IMHO.
Title: Re: For those who grind your own meat...what fat do you use?
Post by: 7mmfan on November 09, 2016, 10:39:30 AM: Quote from: BULLBLASTER on November 09, 2016, 10:29:10 AM
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.

:yeah: One more for bacon ends and pieces. I also use the same burger in my tacos, spaghetti, lasagna, chili, whatever, have never had a complaint.
Title: Re: For those who grind your own meat...what fat do you use?
Post by: Squidward on November 09, 2016, 10:42:58 AM: Have tried beef fat, pork fat and just use deer or elk meat now no fat added. fat goes bad faster than the meat.
Title: Re: For those who grind your own meat...what fat do you use?
Post by: dscubame on November 09, 2016, 10:44:39 AM: Prior to this years elk I did not add fat for the 3 prior elk and liked it. Previously I added fat just because it is what everyone seemed to do then I stopped.

Then this years elk I decided to go 5% pork and although it is fine I have reminded myself with the last 3 elk meals in mind that I personally do not find it necessary to add fat.

Starting next year I am going back to no added fat. Ill toss in a egg from the coop to keep the burgers together if necessary. My three cents.
Title: Re: For those who grind your own meat...what fat do you use?
Post by: 7mmfan on November 09, 2016, 10:46:30 AM: Quote from: dscubame on November 09, 2016, 10:44:39 AM
Prior to this years elk I did not add fat for the 3 prior elk and liked it. Previously I added fat just because it is what everyone seemed to do then I stopped.

Then this years elk I decided to go 5% pork and although it is fine I have reminded myself with the last 3 elk meals in mind that I personally do not find it necessary to add fat.

Starting next year I am going back to no added fat. Ill toss in a egg from the coop to keep the burgers together if necessary. My three cents.

HEY! You're only allowed :twocents: ! Quit pushing the envelope! I've considered this as well though, may try it with a few pounds this year and see how it goes.
Title: Re: For those who grind your own meat...what fat do you use?
Post by: johnhart84 on November 09, 2016, 10:56:03 AM: Quote from: BULLBLASTER on November 09, 2016, 10:29:10 AM
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.

Another happy customer with the bacon ends! :drool:
Title: Re: For those who grind your own meat...what fat do you use?
Post by: NRA4LIFE on November 09, 2016, 10:58:35 AM: I might just try that with some on the next grind.
Title: Re: For those who grind your own meat...what fat do you use?
Post by: Wetwoodshunter on November 09, 2016, 11:16:38 AM: I go to Costco and buy pork bellies. I run the pork bellies through my grinder and mix it in with the meat, the amount I cut it with depends on what I am doing with the meat. For hamburger I use about 5% mixed in just enough to get it to stick together better for cooking, for sausages and stuff I cut it 15-20% to help keep a real juicy texture. If I'm making ground jerky, I do not add in anything else other than seasoning.

I have tried pork butts, beef fat, pig fat, and pork bellies to mix in. My favorite is the pork bellies, they are cheap and great quality.
Title: Re: For those who grind your own meat...what fat do you use?
Post by: Chesapeake on November 09, 2016, 11:41:45 AM: The hard waxy beef fat you get in bulk is maybe the best for not changing the flavor of the game but it needs to be ground fine so it can blend and melt in well. Pork fat blends and melts in very well but to me adds a sweeter flavor and hides the game meat flavor easily. I like pork for cooking sausage and beef for cured eat cold type sausage. I can go either way for ground meat, but prefer some fat added. To me deer and elk burger is very firm and dry if no fat is added.

Burger cut with some pepperoni seasoning is good as is burger cut with powered Ranch dressing.

My preference.
Burger:
9# deer to 1# smoked bacon is good and easy.
Pork butt/pork shoulder at 8-12% is good.
10-12% beef fat ground fine is good.

Cured sausage:
15-25% pork or beef fat

Freezer sausage:
20-30% pork fat
Title: Re: For those who grind your own meat...what fat do you use?
Post by: Taco280AI on November 09, 2016, 11:50:17 AM: I bought some ribeye steaks and grounded them up with the deer. Haven't tried it yet but bet it'll be good.
Title: Re: For those who grind your own meat...what fat do you use?
Post by: Stump on November 09, 2016, 12:04:08 PM: I do not mix anything with my burger I grind myself. If I do it is bear meat I add to the grind. Then I know what is going into it. all natural..
Title: Re: For those who grind your own meat...what fat do you use?
Post by: NRA4LIFE on November 09, 2016, 12:04:24 PM: That can't suck.
Title: Re: For those who grind your own meat...what fat do you use?
Post by: fish vacuum on November 09, 2016, 07:49:17 PM: I don't add any fat.
Title: Re: For those who grind your own meat...what fat do you use?
Post by: NOCK NOCK on November 09, 2016, 08:02:01 PM: Lots of folks like the add bacon thing..... Do yourself a HUGE favor before you go "all in" with adding bacon. Try adding bacon to just a few pounds of grind to make sure you like it. I learned this the hard way, ended up giving away all of my burger.

I love bacon, but for me certain foods should not taste like bacon. Spaghetti, tacos, lasagna to name a few. :twocents:

PS, I use the trimmings from above the crown on prime ribs.....readily available for 2 weeks before Christmas.
:drool: :drool: :drool:
Title: Re: For those who grind your own meat...what fat do you use?
Post by: Bantams on November 09, 2016, 08:04:45 PM: We raise our own pigs every year - so I grind 10% pork back fat into the venison.
In the past I have purchased back fat from Skagit River Ranch and Samish Bay - both are organic, and both sell at multiple Seattle farmers market locations.
Beef fat would be more appropriate (being a ruminant), but it is far harder to find quality beef fat. The back fat/lard does not add any noticeable porky flavor, but does create a wonderful texture and richness.

I use closer to 25% pork fat when making venison sausage.
Title: Re: For those who grind your own meat...what fat do you use?
Post by: Bean Counter on November 09, 2016, 08:05:55 PM: Nothing. I've been processing my own harvests for almost a decade and don't add fat when I grind and wrap. Fat only gets added once thawed and its time to cook.
Title: Re: For those who grind your own meat...what fat do you use?
Post by: highside74 on November 09, 2016, 08:10:15 PM: Quote from: Taco280AI on November 09, 2016, 11:50:17 AM
I bought some ribeye steaks and grounded them up with the deer. Haven't tried it yet but bet it'll be good.

The fat from the ribeye is excellent flavor in wild game. I used ribeye fat for my sons deer this year bought from a local butcher for $2 a pound. Also if you ask your grocery butcher when they are cutting ribeyes next to save you the trimmed fat you can get it for cheap.
Title: Re: For those who grind your own meat...what fat do you use?
Post by: lokidog on November 09, 2016, 08:14:11 PM: Another vote for nothing, use a smaller grinding plate and it will hold together fine. You can also then add any flavors at the time, bacon flavored spaghetti might be gross.... ;-)

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Title: Re: For those who grind your own meat...what fat do you use?
Post by: NRA4LIFE on November 09, 2016, 08:29:03 PM: That's what I'm thinking, Loki. I may try the bacon thing with only a small amount for burgers only.
Title: Re: For those who grind your own meat...what fat do you use?
Post by: xX Let ER Rip Xx on November 09, 2016, 08:53:30 PM: Bacon ends and pieces........ :tup:
Title: Re: For those who grind your own meat...what fat do you use?
Post by: steeliedrew on November 09, 2016, 09:00:28 PM: Thanks for the replies everyone. Seems like bacon, or no fat at all both have a strong following.
Title: Re: For those who grind your own meat...what fat do you use?
Post by: 7mmfan on November 09, 2016, 09:17:39 PM: And the bacon flavor is not strong. It's there but subtle. I use that burger in all my meals (burgers, chili, spaghetti, lasagna, meatloaf, tacos, etc...) all good, no complaints.
Title: Re: For those who grind your own meat...what fat do you use?
Post by: curlewkiller on November 09, 2016, 10:12:37 PM: 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.
Title: Re: For those who grind your own meat...what fat do you use?
Post by: elkboy on November 09, 2016, 10:37:17 PM: 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...
Title: Re: For those who grind your own meat...what fat do you use?
Post by: lokidog on November 10, 2016, 06:57:01 AM: Quote from: NRA4LIFE on November 09, 2016, 08:29:03 PM
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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Title: Re: For those who grind your own meat...what fat do you use?
Post by: Chesapeake on November 10, 2016, 07:06:37 AM: You don't use burger in spaghetti, you use Italian sausage in spaghetti.

4 parts deer to 1 part bacon is way too much.
Title: Re: For those who grind your own meat...what fat do you use?
Post by: Whitpirate on November 10, 2016, 07:07:48 AM: 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.
Title: Re: For those who grind your own meat...what fat do you use?
Post by: GrampasGuns on November 10, 2016, 07:15:16 AM: 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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Title: Re: For those who grind your own meat...what fat do you use?
Post by: TommyH on November 10, 2016, 07:24:25 AM: :tup:
Title: Re: For those who grind your own meat...what fat do you use?
Post by: Chesapeake on November 10, 2016, 07:37:01 AM: 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.
Title: Re: For those who grind your own meat...what fat do you use?
Post by: dscubame on November 10, 2016, 09:35:14 AM: Quote from: GrampasGuns on November 10, 2016, 07:15:16 AM
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?
Title: Re: For those who grind your own meat...what fat do you use?
Post by: GrampasGuns on November 10, 2016, 02:45:48 PM: 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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Title: Re: For those who grind your own meat...what fat do you use?
Post by: Pathfinder101 on November 10, 2016, 02:52:46 PM: Quote from: treeclimber2852 on November 09, 2016, 10:36:39 AM
Quote from: BULLBLASTER on November 09, 2016, 10:29:10 AM
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.

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

:yeah: :tup:
Title: Re: For those who grind your own meat...what fat do you use?
Post by: pcal on November 10, 2016, 04:55:41 PM: Liposuction vat at the plastic surgery clinic. :rolleyes:
Title: Re: For those who grind your own meat...what fat do you use?
Post by: superdown on November 10, 2016, 06:12:39 PM: 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.
Title: Re: For those who grind your own meat...what fat do you use?
Post by: Cascade on November 10, 2016, 08:00:43 PM: 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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Title: Re: For those who grind your own meat...what fat do you use?
Post by: MtnMuley on November 10, 2016, 08:08:58 PM: Quote from: Cascade on November 10, 2016, 08:00:43 PM
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.
Title: Re: For those who grind your own meat...what fat do you use?
Post by: DeerThug on November 13, 2016, 07:54:23 AM: I use the fat that was on the animal - deer or elk. In particular the big plate of fat off of the back. The best is November idaho whitetails...
Title: Re: For those who grind your own meat...what fat do you use?
Post by: DIYARCHERYJUNKIE on November 13, 2016, 08:43:09 AM: I added nothing this year. Seems pointless to take good wild game meat and add junk from the butcher. Bacon, depending on how it's done. If it's smoked. Adds a lot of flavor. Good on a burger. Not so good on a spaghetti. Or a taco. Or a lasagna. My wife adds breadcrumbs and egg w all the spices. I seem to like the course grind on mine. The finer plate makes it mushy. Good for snack stick and breakfast links but the course grind seems to hold/eat better for burger patties.
Title: Re: For those who grind your own meat...what fat do you use?
Post by: SuperX on November 13, 2016, 09:17:44 AM: in the old days we used grade A beef suet and lean pork shoulder, but since moving from the Midwest, I haven't used anything at all. Beef suet is pretty much tasteless and if you have left over, you can cut slits in roasts and shove shavings of it inside the roast for more moisture.
Title: Re: For those who grind your own meat...what fat do you use?
Post by: grundy53 on November 13, 2016, 11:14:26 AM: Another vote for not adding fat.

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Title: Re: For those who grind your own meat...what fat do you use?
Post by: KFhunter on November 13, 2016, 11:23:18 AM: Quote from: steeliedrew on November 09, 2016, 10:17:40 AM
Looking to make my own venison burger and breakfast sausage this year. With as clean and organic venison is it just doesn't make sense to mix in grain fed, antibiotic and hormone filled fat. Anybody have a good source for organic grass fed fat? How bout using some good quality bacon like Hemplers uncured? Or how bout grinding without added fat and just using an egg to mix with the grind when you're about to make some patties?

Drew

http://grasslandbeef.com/

I haven't used them personally but I've heard some good things from online sources and they appear to offer what you want.
Title: Re: For those who grind your own meat...what fat do you use?
Post by: Damnimissed on November 13, 2016, 02:44:21 PM: I used to use 10% beef and it was decent. I've tried uncured bacon and it turned out horrible.Now I use no fat. Patties hold together just fine and it tastes better than any other way I've tried. I should add, this has only been with blacktails and Rosies.
Title: Re: For those who grind your own meat...what fat do you use?
Post by: highmuley on December 11, 2016, 09:36:26 AM: Quote from: BULLBLASTER on November 09, 2016, 10:29:10 AM
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.

That's an awesome idea! I'm gonna try that. We used pork fat and seasoning. We made sausage instead of burger.
Title: Re: For those who grind your own meat...what fat do you use?
Post by: NW SURVEYOR on December 11, 2016, 09:49:51 AM: I add one third total weight pork butts.
It is fairly inexpensive, stretches out the quantity, adds just the right consistency and tastes great.
30 #s of venison is now 40# of Great Burger.
Holds together and the wife is more likely to use it for BBQs etc.
I double grind.
Title: Re: For those who grind your own meat...what fat do you use?
Post by: northwesthunter84 on December 11, 2016, 10:08:40 AM: Ribeye trimmings from the butcher, fine grind, course grind the venison. Mix in the fat, course grind together then fine grind. 90/10 for burger. If I had a bear for sausage i would go 60/40 but pork belly is the other option without bear. For sausage 2 course grinds is all I do.
Title: Re: For those who grind your own meat...what fat do you use?
Post by: davk on December 11, 2016, 10:02:59 PM: I don't put any fat in my burger meat. Did my own sausages for the first time this year. I used pork shoulder and have no complaints. If you can I would split up your meat and do a few batches and see what you like best.
Title: Re: For those who grind your own meat...what fat do you use?
Post by: huntnnw on December 11, 2016, 10:10:16 PM: Bacon goes only into burger that's is for making patties for the bbq.. rest is ground with none or beef.. Will never use pork fat in burger as it spoils much faster and needs to be cooked fully
Title: Re: For those who grind your own meat...what fat do you use?
Post by: carpsniperg2 on December 11, 2016, 10:22:26 PM: Makes tasty meatballs and meat loaf as well :drool:
Title: Re: For those who grind your own meat...what fat do you use?
Post by: Buzz2401 on December 12, 2016, 12:25:52 AM: I use 20% pork butt for my burger and 35-45% for brats, Italian sausage, breakfast sausage, and pepperoni. I do not like deer or elk without some fat added. All we eat is deer, elk and fish so it has to be appetizing to my wife and I. To each their own though. I also try and get as much blood squeezed out of burger before I cook it because that blood is the source of most of the gamey taste.
Title: Re: For those who grind your own meat...what fat do you use?
Post by: huntingbaldguy on December 12, 2016, 09:54:18 AM: We like beef fat for most, but a little pork fat for a couple things my wife makes. Beef fat lasts longer in the freezer.
Title: Re: For those who grind your own meat...what fat do you use?
Post by: luvmystang67 on December 12, 2016, 10:02:25 AM: I always use pork shoulder but recently have started doing 15-20% bacon ends from Fred Meyer as mentioned once above. Makes an AMAZING patty burger. Smells a little odd when you open the package up due to the bacon content, but cooked up on the BBQ they're absolutely amazing. I do pork shoulder at 20% for when I don't want the bacon taste. I do some without any fat added for taco meat, spaghetti, lasagna, etc (and it makes the processing a lot easier)
Title: Re: For those who grind your own meat...what fat do you use?
Post by: tgomez on December 12, 2016, 10:57:12 AM: Quote from: jjaba on November 09, 2016, 10:38:00 AM
Due to allergies to pork in the family I use beef fat to mix. I try to keep it down to 5% turns out really good IMHO.

Dido, I also use cow fat. Otherwise deer meat doesn't hold together well when grounded. It is too lean and falls apart when making burgers.
Title: Re: For those who grind your own meat...what fat do you use?
Post by: trophyelk6x6 on December 12, 2016, 05:58:07 PM: Pork Butt from Cash and Carry 1.44 per pound. sausage 60/40
Title: Re: For those who grind your own meat...what fat do you use?
Post by: Utah on December 13, 2016, 08:14:34 PM: Bacon ends and bits for the win...
Title: Re: For those who grind your own meat...what fat do you use?
Post by: 7mmfan on December 14, 2016, 12:57:12 PM: Quote from: Utah on December 13, 2016, 08:14:34 PM
Bacon ends and bits for the win...

:yeah: Ground 25# last night at 90/10. Delicious. Unlike some of you, I also use it in spaghetti, tacos, etc... and I think its awesome. its not enough bacon to be over powering, just some fat and a little smokey.
Title: Re: For those who grind your own meat...what fat do you use?
Post by: dscubame on December 14, 2016, 06:42:06 PM: Quote from: 7mmfan on December 14, 2016, 12:57:12 PM
Quote from: Utah on December 13, 2016, 08:14:34 PM
Bacon ends and bits for the win...

:yeah: Ground 25# last night at 90/10. Delicious. Unlike some of you, I also use it in spaghetti, tacos, etc... and I think its awesome. its not enough bacon to be over powering, just some fat and a little smokey.

Unlike some of us?
Title: Re: For those who grind your own meat...what fat do you use?
Post by: 7mmfan on December 14, 2016, 06:48:36 PM: Lots of guys posted they don't like the bacony taste in meals like spaghetti, tacos, chili, etc. I think they're borderline nut cases, but I'm only one man :chuckle:
Title: Re: For those who grind your own meat...what fat do you use?
Post by: highmuley on December 14, 2016, 06:52:51 PM: Quote from: 7mmfan on December 14, 2016, 06:48:36 PM
Lots of guys posted they don't like the bacony taste in meals like spaghetti, tacos, chili, etc. I think they're borderline nut cases, but I'm only one man :chuckle:

I'm with ya! There's ALWAYS bacon in our fridge. I have an amazing recipe for bacon spaghetti. It was my grandfather's, I modified it to my liking of course....but it's awesome!
Title: Re: For those who grind your own meat...what fat do you use?
Post by: Scottystyle on December 14, 2016, 06:56:15 PM: Ive used 25% leg of lamb with venison to make breakfast sausage patties. To me it helps retain the venison flavor as opposed to making it taste like pork. Its fat is also pretty tacky so it binds well and cooks away nicely. Id have to dig out my recipe but I add a little cayenne pepper, smoked paparika, sage, and a bit liberal on some pumpkin spice.
Title: Re: For those who grind your own meat...what fat do you use?
Post by: highmuley on December 14, 2016, 06:58:35 PM: Quote from: Scottystyle on December 14, 2016, 06:56:15 PM
Ive used 25% leg of lamb with venison to make breakfast sausage patties. To me it helps retain the venison flavor as opposed to making it taste like pork. Its fat is also pretty tacky so it binds well and cooks away nicely. Id have to dig out my recipe but I add a little cayenne pepper, smoked paparika, sage, and a bit liberal on some pumpkin spice.

That's a super good idea too
Title: Re: For those who grind your own meat...what fat do you use?
Post by: dscubame on December 14, 2016, 07:35:21 PM: Quote from: 7mmfan on December 14, 2016, 06:48:36 PM
Lots of guys posted they don't like the bacony taste in meals like spaghetti, tacos, chili, etc. I think they're borderline nut cases, but I'm only one man :chuckle:

Gotcha
Title: Re: For those who grind your own meat...what fat do you use?
Post by: luvmystang67 on December 15, 2016, 10:18:03 AM: Quote from: dscubame on December 14, 2016, 07:35:21 PM
Quote from: 7mmfan on December 14, 2016, 06:48:36 PM
Lots of guys posted they don't like the bacony taste in meals like spaghetti, tacos, chili, etc. I think they're borderline nut cases, but I'm only one man :chuckle:

Gotcha

I mean... I may be a nutcase... but if I wanted bacon flavored tacos and spaghetti I would've started adding bacon bits to those things a long time ago. It might not be "bad", just not the flavor I'm going for when I make those meals.
Title: Re: For those who grind your own meat...what fat do you use?
Post by: 7mmfan on December 15, 2016, 11:01:17 AM: Understandable. Honestly, I add such a small amount of it to my grind that the taste is almost imperceptible, just adds a smoky hint to it and just the right amount of fat. But at least you can admit there may be a bit of nut case in you, that's the first step.
Title: Re: For those who grind your own meat...what fat do you use?
Post by: Time Immemorial 1855 on December 15, 2016, 11:24:50 AM: I dont add any at all.
Title: Re: For those who grind your own meat...what fat do you use?
Post by: NOCK NOCK on December 16, 2016, 11:19:47 AM: Prime Rib trimmings. Its good to have a friend who's a butcher :tup:
Title: Re: For those who grind your own meat...what fat do you use?
Post by: highmuley on December 16, 2016, 11:50:44 AM: Quote from: NOCK NOCK on December 16, 2016, 11:19:47 AM
Prime Rib trimmings. Its good to have a friend who's a butcher :tup:

Oh boy...that's good stuff there!
Title: Re: For those who grind your own meat...what fat do you use?
Post by: 7mmfan on December 16, 2016, 12:00:24 PM: I could get on board with that.
Title: Re: For those who grind your own meat...what fat do you use?
Post by: hambone on December 16, 2016, 09:42:37 PM: A lot of people use pork fat i grind up pork butts and add to the venison
Title: Re: For those who grind your own meat...what fat do you use?
Post by: Pete112288 on December 16, 2016, 10:28:09 PM: I dont add anything. I have never had an issue with the lack of it for most things. When I cut my own animal I spend more time trimming fat and silverskin and such than I have noticed from the grind I get back from the butcher. One of my batches the grind was pretty much all red, no white specks in it at all. We do have family grown beef so if I am entertaining and making burgers I will add some beef grind to it to hold the patties together a little better but that is about it.