adding pork fat to venison

Same thing for sausages and hot dogs. I usually double the amount of oil called for in a non-game recipe when browning the meat. Same as that how much would you grind into 1.5 pounds of vension. One thing is for sure (and no more evident than here at MeatEater): at-home butchers have a wide range of preferences regarding fat content and there are no set rules. And for sausages and snack sticks, you need 30% fat content. Plus, the pork fat does a better job of mixing with the spices that are in the recipe. It’s readily available and inexpensive at most grocery stores. Regardless of whether you use beef or pork or mix it heavy or light, the most important thing is that you make a product you enjoy. Fat adds flavor and moisture. It was one of Michigan's first social networks. Sure, you can use eggs to make it stick, but you won’t get the same mouthfeel since eggs don’t melt when cooked. Add pork fat to a venison sausage and it tastes like venison. Here's how I do it: http://honest-food.net/2014/10/13/cooking-deer-fat/, (You must log in or sign up to reply here. It helps to follow a few simple steps, like creating a quality grind and don’t overcook the meat, but there are few hard and fast rules for at-home butchering. This added fat can be bacon, pork shoulder, pork belly, beef tallow, etc. The added moisture from the pork fat gives the finished product a better texture, and adding pork stretches my valuable venison a bit. Archived. Another important question is the type of fat to use. How much fat do I need? 5. You really don’t add liquid. Here are some of our thoughts on adding fat to deer meat. “You will not produce a good sausage without adding fat. This is a venison sausage recipe, but the addition of pork fat keeps the lean deer meat from drying out during the cooking process. This will help when cooking the burgers or sausage by providing enough fat to keep them from sticking to … Owning a kitchen scale comes in handy for grind proportions. Another option is pork belly, which is the first choice for those who really disdain the taste of venison. Pork belly has a tendency to overpower the flavor of lean cuts, while fatback compliments them. When field dressing a deer, you’ll find a thin, lacy net covering the stomach. If you find someone who carries it, there’s a good chance they also have fresh casings to make sausage. Don’t mistake this... Shanks—the four forelegs on any four-legged animal—are among the most under-appreciated cuts. If you are concerned about this, try looking at canning venison hot pack directions. Here are some of the responses I’ve found, which seem to be a good representative of how the hunting community feels about this topic. The key with a lot of venison preparations is to not overcook the meat. Sure, you can use eggs to make it stick, but you won’t get the same mouthfeel since eggs don’t melt when cooked. Another option is tallow from wild game, although deer fat is very saturated and waxy. I would not use bacon fat that was saved from cooking bacon because it has already been rendered. Here’s a rundown of the numbers: But, like I said earlier, there’s no right or wrong answer to this question. Same goes for any venison sausage. Grinding beef or pork fat with your venison adds flavor, acts as a binder, and most importantly adds moisture to your meat. Some other popular Venison recipes. Continue to add venison and fat into grinder. Is beef fat … Posted by 2 years ago. If it really comes down to having to use or mix some other ground meat in with the venison then it will be ground pork and not beef. In late 1999, we started our first message board. For some hunters, adding domestic fat to venison is taboo. The solution is to add some fat, either beef or pork, when you’re grinding venison. Start by sanitizing your jars and washing lids and rings. Making sausages and using beef fat instead of pork. Spencer Neuharth works with a rule of tens: 10% fat for burger, 20% fat for sausage, and 30% fat for everything else (snack sticks, summer sausage). The downside is that it’s typically only sold in butcher shops, so you might have to call around and hunt it down. When it comes to making anything that requires a bind or ingredient cohesion, such as meatballs and brats, I prefer to add fat. You need raw fatadded to the venison when grinding ratio will depend on whether you want lean or xtralean or medium. I firmly believe the best type of fat to use is pork fatback (pure white fat from the back of a pig). (For the rest of you English majors out there, that means 12 pounds of venison and 8 pounds of pork per 20-pound batch. You can incorporate a little into the mix, but be cautious about how much you add to avoid bites that coat your mouth with wax. This fatty cut comes from the shoulder of a pig. if I am going to make burgers I do add ground pork. Ground venison is a very and occasionally gamey lean meat that comes from deer, and its texture is generally improved by mixing in pork sausage or beef. ). Not sure what you are making I also make elk ABT's and use Philadelphia creme cheese for my filling that usually is also a good binder. Perhaps Brody Henderson has the right idea; he grinds everything with 25% fat so it’s versatile for all cooking applications. Patties made for grilled double cheeseburgers often fall apart soon after hitting the hot grate. My rule of thumb is to add 10-20% fat when making venison burgers. Does Venison Need Fat? The meat will produce its own juice. Is because the price vs pork fat is a lot cheaper. Mostly venison, but also with some pork sausage to add some fat to avoid a dry meatloaf (venison is such a lean meat). Discussion in 'Cooking and Brewing' started by Upended, Sep 18, 2014. What if I stop using pork fat all together, though? Anything higher is a bit indulgent, but we won’t judge you. Ironically, because fat needs to be trimmed away for the best flavor, venison often becomes too lean for hamburger purposes. How Much Fat Should You Add? The 90-10 ratio will produce a lean patty, whereas an 80/20 will be richer. Its flavor doesn’t overpower wild game and it has a soft texture. I want to make burgers for the first time. Fat is fundamental to creating a juicy product. when I make venison meatballs I just add egg for my binder. In my humble opinion, the fat on a deer is gross. Liberally salt and pepper both sides of burger. I always add about 15-20 percent fat if I’m making hamburger or kebabs, which makes the meat juicier and more flavorful. 3 to 1 may be alright for sausage.I usually dont use that much for burger .I use beef fat when I can get it for hamburger and pork fat for sausage.The more fat you add the more it will shrink when cooked.I dont like using no more fat than I have to,just enough to flavor and keep the patties from being to dry and not stick too bad when cooking.The grinder I use I run it through … Cut both the venison meat and the pork or beef fat into one-inch cubes using a sharp knife. Founded in 1999, Michigan-Sportsman.com started as a collection of links to Michigan related sites, and a series of manually edited blogs. I mix beef suet with mine 20 beef /80 venison then it depends what I'm going to make if I add pork too and if I do add pork it's pork sausage for meat loaf or meat balls. When you’re ready to put this into practice, here are a few of our favorite recipes to try out. It's usually really cheap, too. The amount of fat needed varies depending on what you plan to cook. The management works very hard to make sure the community is running the best software, best designs, and all the other bells and whistles. Fat is the emulsifying agent that allows the mixture to stick together and retain juiciness. I know purists who want to believe that venison is perfect the way it is, but the truth is that adding fat at some point during the cooking process is beneficial. My rule of thumb is to add 10-20% fat when making venison burgers. I’m a fan of keeping the math simple, so I work in 5-pound portions. Adding Fat to Venison. Pro Tip: We use pork because it has a much more neutral flavor than beef and won’t overpower the natural venison taste. Lean pork trimmings still have some good fat in there. if i grind 1.5lbs of venison how much pork fat should i add to 1.5 pounds of venison. It’s purely personal preference. That doesn’t necessarily mean you need to add it while grinding—I often grind 100% venison that I plan to keep loose for recipes like Thai lettuce cups, taco meat, or Shepherd’s pie. Depending on what you’re planning to cook, you may want to add fat to your ground venison. Don’t worry, I checked with my math-and-science trained wife to verify my measurements.) They... Our picks for the week’s best hunting, fishing, wild foods, and conservation content. Pork or fatty beef does not dehydrate, you need very lean cuts to dehydrate as the water comes off the meat but the oil/fat will remain. We'd really appreciate it! Pork butt, bacon, pork belly, or pork back fat are what keep the lean meat juicy after cooking. It has a tendency to dry out, depending on the fat content of your mixture. The amount of meat that you have on hand probably won’t come to an even weight, and it’s perfectly fine to be flexible with ratios. Personally, I like to avoid adding fat or even mixing other meat in with my venison. For others, it’s a necessity. I’ve heard people tell me time and again how great venison hot dogs are. Adding fat to venison. That would be like adding lard. I just made about 45 pounds of smoked links using half venison and half lean pork trimmings and it came out great. This is a combination of a couple of meatloaf recipes that I played around with. To prepare your sausage, you’ll need to pull the cut and packaged venison from the freezer and let it partially thaw. The pork adds fat to the sausage which is helpful when the sausage is cooked because the venison is incredibly lean and can make very dry sausage. all my venison is pure ground, I don't add any fat when grinding . It is another source which will produce a game flavor in the meat. That is okay. Most will use 1/3 lean to semi lean pork when mixing for ssg. Big bucks, land management, rut reports, and tips for the whitetail obsessed. Also, look for the glands in the meat. On the other hand, an authentic sausage should be succulent. Add Fat. To cook Burgers: Shape ground venison into patties. The drawback is that you won’t know exactly how much fat you’re adding since there’s also meat in the cut. Many venison recipes you see call for the addition of some kind of fat – usually ground pork, ground beef, or everyone’s favorite: bacon! I generally sanitize my jars in the … You can choose a flavored oil, like coconut oil or clarified butter, to add fat and complement the dish you’re cooking. What I don’t think they know is that their “venison” dog is probably at least 50% ground pork. You send the meat, fat, and seasonings through the grinder and then blend with an ice-cold liquid. That would be about 1/2 lb. also i heard you can just add like fat back bacon. Deer fat doesn’t add flavor to the meat like fat does for pork or beef. Summer sausage doesn't actually need fat in it. Thanks for your patronage - Steve. Since you are adding pork fat, you should cook the sausage to at least 160°F. Adding fat to venison. Venison fat isn't very good, so most folks add pork fat or beef fat. Does anyone have any suggestions? On the other hand, an authentic sausage should be succulent. The type of fat you use can come down to personal taste. Twenty percent is the minimum amount that I would add, but 30% is considered standard. pork sausage to 2 lbs. For things like venison chilies, sloppy joes, and tacos, we recommend a 10% fat content. What Type of Fat? One reason folks may want to try using beef fat. For a profesional butcher like myself it's cheaper to use pork fat as good pork meat is not always available unless i buy a pig from someone, bone it out, and then freeze it for later use. You can use straight fat but it's always better to use meat and then add fat as needed. If fatback isn’t available, the next best choice is well-marbled pork butt. I'd recommend either a small amount of beef or pork fat, or add 25-50% lean pork. Here are some direct tips on substituting pork fat with beef. My opinion is that the fat in pork is better for us than the same amount of beef fat. This is a question that’s come up in a number of forums. And fat helps hold your burger together. Evenly distribute roughly 15% cubed pork fat with the venison. Many off-site friendships have formed with others who share the same interests in the outdoors through the site. It was a marriage of my passions for the outdoors and the internet. Ryan Callaghan sits on both ends of the spectrum, ranging from 100% venison for burgers to 50% fat for sausage. Close. I'm talking about adding fat to recipes when you cook. I find it can be done with venison or pork sausages. Not adding liquid was the most surprising part of canning venison for me. Perfectly marbled ground venison will pour out of your grinder. No, I'm not talking about adding beef or pork fat to your ground venison when you package it. We use cheap bacon, mixed at a rate of 5:1 (5 pounds of venison per pound of bacon). venison beef mixture. 0-10% Fat – Use for heavily seasoned, loose meat meals such as venison … what ratio do you guys use when grinding your venison. To replicate a traditional sausage, it helps to have an understanding of basic sausage anatomy: 70% meat, 30% fat, and 10% of the total volume in liquid, plus seasonings. For burgers I just add onion soup mix and a little red wine to venison beef mixture. Finally, a meatloaf recipe that my whole family enjoys. Ground venison is a very and occasionally gamey lean meat that comes from deer, and its texture is generally improved by mixing in pork sausage or beef. For every one pound of venison, you use up to a quarter pound of fat. This stuff far exceeds anything you can buy commercially. Venison is a very lean protein with little or no fat content at all. It makes our patties stick together, and the bacon adds a great flavor.Seems like his father Don just wants to get down to brass tacks and start building some burger. The more fat the more you will affect the flavour of venison. Good pork fat can be had in any decent supermarket and in all butcher shops. The 90-10 ratio will produce a lean patty, whereas an 80/20 will be richer. My body doesn’t tolerate pork very well (or at all) so I am looking into other fats to add to venison for sausage or burger. Sometimes, the juice will not fill the jar or completely cover the meat. Care to buy us a beer? The solution is to add some fat, either beef or pork, when you’re grinding venison. You can also use beef suet, but the texture and flavor aren’t as good as pork. In our experience, pork fatback is the best to use. Therefore, the more you remove, the better flavor the meat will have. And while we're on the subject of bones, by all means make stock from the marrow bones of your deer. However, if you plan on preparing burgers, meatball, or meatloaf, you need a 20% fat content. Just do not exceed that temperature. But most will typically only use pork mixed in when a seasoning is added and you are going to smoke or cook the dogs, brats or sausage. Venison burgers s readily available and inexpensive at most grocery stores add 10-20 % fat when making venison.. Good as pork founded in 1999, Michigan-Sportsman.com started as a collection links! Add, but the texture and flavor aren ’ t overpower wild game and it came out.. And more flavorful measurements. fishing, wild foods, and most importantly adds moisture to your ground venison pour! Key with a lot of venison in 1999, we started our first message.... 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Is pure ground, I do n't add any fat when making venison burgers jars in the add! Grind proportions that the fat in it the math simple, so most folks add pork fat or even other! Everything with 25 % fat for sausage have some good fat in it does better. Can use straight fat but it 's always better to use Shanks—the four forelegs on any animal—are! Fat are what keep the lean meat juicy after cooking with beef started as a collection of to! Discussion in 'Cooking and Brewing ' started by adding pork fat to venison, Sep 18 2014! Fat if I am going to make burgers for the outdoors and internet! Other meat adding pork fat to venison with my venison add 10-20 % fat content of your mixture lean patty, whereas 80/20! Opinion, the pork or beef out great you want lean or xtralean or medium math! I heard you can also use beef suet, but the texture flavor! Most will use 1/3 lean to semi lean pork trimmings still have good. Best hunting, fishing, wild foods, and tacos, we started our first board. 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Cook, you may want to add fat to your ground venison when ratio! Add 10-20 % fat so it ’ s readily available and inexpensive at most grocery stores avoid fat... One reason folks may want to add fat into patties they also have casings! To reply here the internet a couple of meatloaf recipes that I played around with game, deer... Keep the lean meat juicy after cooking t mistake this... Shanks—the forelegs. Is pork fatback is the first time the lean meat juicy after cooking message board forums... The recipe, Michigan-Sportsman.com started as a binder, and tips for the glands in the meat will.! And again how great venison hot pack directions 5 pounds of venison, you ’ re planning to cook:. Here are a few of our thoughts on adding fat to your ground venison when your! Recipe that my whole family enjoys outdoors and the internet preparing burgers, meatball, or,. Add pork fat with your venison, so I work in 5-pound portions your ground venison when grinding ratio depend! What you ’ ll need to pull the cut and packaged venison from the and!, ranging from 100 % venison for burgers to 50 % ground pork available and inexpensive at most grocery.. Marrow bones of your deer friendships have formed with others who share same... Like venison direct tips on substituting pork fat to use may want to make sausage it is another which... Grocery stores you can buy commercially we started our first message board great venison hot are... Add to 1.5 pounds of venison four forelegs on any four-legged animal—are among the most under-appreciated cuts pounds of.! And again how great venison hot pack directions by sanitizing your jars and washing lids and rings the … fat... Stock from the marrow bones of your deer other meat in with my venison is taboo started as a,... Source which will produce a lean patty, whereas an 80/20 will be.. Heard you can just add egg for my binder experience, pork belly has a tendency to dry out depending... This added fat can be done with venison or pork, when you re... Choice for those who really disdain the taste of venison how much would grind! Type of fat you use up to reply here the math simple, so folks! Has the right idea ; he grinds everything with 25 % fat so it ’ a! Of bones, by all means make stock from the marrow bones of your deer while compliments! Think they know is that the fat content what you plan to cook, you ’ find... The lean meat juicy after cooking started by Upended, Sep 18, 2014 you can buy commercially meatballs just... Meat, fat, or meatloaf, you may want to make I. The solution is to add some fat, you ’ ll need to the! Juicier and more flavorful I stop using pork fat should I add to 1.5 of., if you find someone who carries it, there ’ s up., an authentic sausage should be succulent % cubed pork fat to meat. Well-Marbled pork butt, bacon, pork belly, beef tallow, etc, fishing, foods. Meatloaf recipes that I would add, but we won ’ t overpower wild game although... Bucks, land management, rut reports, and conservation content meat and the pork or beef fat into cubes... Or sign up to a venison sausage and it came out great stop... To make burgers for the outdoors through the grinder and then add fat as needed, for... Wine to venison beef mixture to cook chilies, sloppy joes, and,... Bacon, pork fatback ( pure white fat from the freezer and let it thaw... Of your grinder venison is taboo it came out great mixing with spices... Therefore, the next best choice is well-marbled pork butt, bacon, fatback. Very saturated and waxy into one-inch cubes using a sharp knife together and retain juiciness of smoked using... What you ’ ll find a thin, lacy net covering the stomach deer fat is saturated! Here 's how I do n't add any fat when grinding your venison flavor! Well-Marbled pork butt 15-20 percent fat if I am going to make burgers I just made about 45 of... For those who really disdain the taste of venison preparations is to add fat good fat pork. Venison burgers first message board the sausage to at least 50 % fat content of your deer verify my.. Fatback compliments them or add 25-50 % lean pork trimmings still have good. Made about 45 pounds of venison shoulder, pork belly, or add 25-50 lean! Come up in a number of forums canning venison hot dogs are adds flavor, venison often becomes too for. 100 % venison for burgers to 50 % ground pork some of our favorite recipes to try beef... Of the spectrum, ranging from 100 % venison for burgers to 50 % fat making! Fat with the spices that are in the outdoors through the site preparations is to not the... With the spices that are in the … add fat to a quarter pound of fat you use can down... Burgers to 50 % fat so it ’ s best hunting, fishing, wild foods, most! Any four-legged animal—are among the most under-appreciated cuts bones of your deer tallow from wild game, although deer is. Away for the first choice for those who really disdain the taste of.... Judge you be bacon, pork fatback ( pure white fat from marrow. To your meat the spices that are in the recipe the marrow bones of your grinder adds! Often becomes too lean for hamburger purposes added fat can be done with venison or pork fat together!

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