pork sausage to 2 lbs. Otherwise we would see it more in recipes. In terms of fat. Depending on what you’re planning to cook, you may want to add fat to your ground venison. morning, 50% deer, 30% bull meat, and 20% pork. Allowing the steak to warm slightly will help the meat to grill evenly. I normally get the beef fat when I can vacuum seal it and into the freezer then take it out and defrost it in the fridge when I'm ready to make the sausage. the seasoning is a persons preference. I used to get a lot of return clients when I cut wild game because of the burger quality and the fresh, quality suet is key. Twenty percent is the minimum amount that I would add, but 30% is considered standard. Hey Ryan, ive used beef fat before in summer sausage. Using a ratio of 75% game meat to 25% pork trimmings will give the game meat some pork flavor and bind it when cooking, without removing the venison taste. Been even longer since I did ss. the beef adds talo. I would stay away from the suet. Instead of adding fat to your ground venison, use … Use the food scale to add the correct amount. So it’s the go to fat for venison or even pepperoni where added fat is necessary. Venison of all kinds is pretty lean meat, so adding a little fat of some kind when grinding venison improves the flavor and texture a great deal. Ryan , if it's a small batch and that's what you have I would go for it . It costs more but you can add pork shoulder or beef brisket to it as well. Anything higher is a bit indulgent, but we won’t judge you. 5% pork or beef for burger (depends on what's cheapest that year.) Many modern recipes contain beef suet, though vegetable shortening is sometimes used in its place. Used for baking and pastries. I put up a lot of venison each year and take a box big enough to hold about 25 pounds (12 pack of AK Amber) and line it with plastic bags and then pack it hard with trim meat ready to be ground. You can choose a flavored oil, like coconut oil or clarified butter, to add fat and complement the dish you’re cooking. When this is removed, venison tastes like lean beef. Eat it fast and you will be happy. Sure tastes great on a prime rib or a steak, even a nice hamburger! Once the sausage and or sticks are done most are vacuum sealed and into the freezer as I usually make at least 10 lb batches. My question is how much beef fat should I mix per pound of deer burger? The venison is trimmed up and cut into nice small hunks that will work well in their grinder, then they mix the meat & beef fat at a 4:1 ratio. But to get an 80/20 mix for SS with my venison I don't really want to add that much pork and lose the venison flavor. I usually use a higher fat content beef burger and mix it 50/50 with the venison. Pork fat makes lard. Perhaps Brody Henderson has the right idea; he grinds everything with 25% fat so it’s versatile for all cooking applications. Here are some guidelines for Venison or Elk: 1. Sure, you can use eggs to make it stick, but you won’t get the same mouthfeel since eggs don’t melt when cooked. Use deer meat that was refrigerated less than 24 hours after kill to reduce the amount of gamey taste and to have venison that can be seasoned to taste more like beef. let the meat market do the mixing and 1lb. we just defrosted and some stuff from 2011 was just moved to the top to finish off. The venison is trimmed up and cut into nice small hunks that will work well in their grinder, then they mix the meat & beef fat at a 4:1 ratio. Many modern recipes contain beef suet, though vegetable shortening is sometimes used in its place. The year I made mine with beef I made 30 lbs. Remove large bones. For things like venison chilies, sloppy joes, and tacos, we recommend a 10% fat content. STUFFED SHRIMP AND CHEESE GRITS (BBQ STYLE). As they are talking 3 to 8 inches of snow for us tomorrow thought it would be a good day for grinding and stuffing. 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. each person has their preferences. For others, it’s a necessity. For the best possible site experience please take a moment to disable your AdBlocker. My question is how much beef fat should I mix per pound of deer burger? I wouldn't use suet for any thing but feeding birds. Beef Trim fat on the other hand if great for venison (especially burger). Have no clue what I used the last time I made sticks as far as fat, but they were good, dang CRS! I do have some left in freezer from last year but butcher said it will go rancid also so don't want to trust it. last year it was 6 % beef in the deer and this year we done 10% beef, just cause we had a lot of fat. Pack hot meat loosely into hot jars leaving 1 … Here’s a rundown of the numbers: But, like I said earlier, there’s no right or wrong answer to this question. As I say a lot of times on different post it all comes down to personal preference. To ensure a properly grilled steak allow the meat to sit at room temperature for 20 minutes. I’ve seen it recommended that you add 2 tsp per quart. 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). 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. I either use all venison (if I’ve had a good year! Just didn't know how it would work in ss and sticks. That would be about 1/2 lb. I usually make my own suet when I have access to some kidney fat from locally-raised, grass-fed cows. Its going to render at a very very low temp. I know many say to use pork butt which gives approximately 80/20 ratio of meat to fat. But ive never used beef suet . CANNED VENISON RECIPE This recipe makes 5 to 7 quarts Ingredients 10 lbs raw cubed venison 5 to 7 beef bouillon cubes 2 large onions, ringed or cut into strips beef suet PER QUART JAR ADD: 1 teaspoon canning salt 1/2 of a beef bouillon cube Directions Now pack with cubed meat and add 7 to 10 pieces of onion per jar (or personal preference). This is why you can store pork fat rendered as lard shelf stable for a time but not beef fat. You won’t be happy with beef fat over time. But I could get the beef suet, just butchered today, I have used beef before but not in a fermented summer sausage. That would be about 1/2 lb. SmokingMeatForums.com is a community of food lovers dedicated to smoking meat. Mar 17, 2018. On the other hand, an authentic sausage should be succulent. I wouldn’t do the beef fat , myself. Prepping your meat before canning venison in this way should help produce a delicious meat you’ll use in a variety of recipes and enjoy! Usually use a 15% ratio (about 12.5# meat and 2.5# trimmings) for both. 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. Mincemeat is a mixture of chopped dried fruit, distilled spirits and spices, and sometimes beef suet, beef, or venison.Originally, mincemeat always contained meat. When you’re ready to put this into practice, here are a few of our favorite recipes to try out. My rule of thumb is to add 10-20% fat when making venison burgers. The cheapest way and still help it stick together is to add beef fat. I’m a fan of keeping the math simple, so I work in 5-pound portions. As far as using straight fat (pork or beef) in smoked sausage, I learned that it does not work well (the hard way). Turn those lesser cuts of deer meat into awesome venison hamburgers. from my understanding its a lot like what they use from a pig to make leaf lard. stringy bacon ground elk was not good. The glands are located in the hams and front shoulders of the meat. Short term use and consumption, you will get by, but longer term, pork fat is our friend. Beef Suet. When field dressing a deer, you’ll find a thin, lacy net covering the stomach. I usually double the amount of oil called for in a non-game recipe when browning the meat. There are a lot of benefits to grinding your wild game at home rather than taking it to a processor... Shanks—the four forelegs on any four-legged animal—are among the most under-appreciated cuts. For some hunters, adding domestic fat to venison is taboo. For burgers I just add onion soup mix and a little red wine to venison beef mixture. Beef fat will not keep. If I would be better at taking notes, that I could find when needed, would help. However, if you plan on preparing burgers, meatball, or meatloaf, you need a 20% fat content. You can save bacon grease in a can to cook with. the pork adds good taste. Will always be refrigerated, not something that is shelf stable. Using the 4.5mm grinding plate, run the venison and beef suet through the meat grinder twice, intermingling when the fat is added to ensure even distribution. and we dont add water either. Similarly, how much fat do you add to venison for sausage? For a better experience, please enable JavaScript in your browser before proceeding. Cut into 1-inch wide strips, cubes or chunks. Beef suet can/will go rancid. You can add 25 percent pork and 25 percent beef for three-meat mixture. The fats should be chilled before grinding. Use the food scale to add the correct amount. Prepare Your Jars. We noticed that you're using an ad-blocker, which could block some critical website features. If fatback isn’t available, the next best choice is well-marbled pork butt. Fat adds flavor and moisture. 4 cups of meat and 1 cup of suet go into a nice bit stainless steel mixing bowl. You can also just add an egg or bread crumbs to … The amount of fat to add to your venison will depend on what you want to prepare. Rinse venison. The 90-10 ratio will produce a lean patty, whereas an 80/20 will be richer. Note: I don't buy fat, I'll buy the chubs of 70/30 ground beef and add it to the ground venison. I'll buy plain ground pork and side pork to mix with the ground venison for making sausage. Forming patties Gently pick up ⅓ pound of ground venison … I typically do 5 lb of elk / deer with 1 lb of beef suet for my standard grind. FYI: If you can’t get beef fat anywhere else, U.S. Wellness Meats sells 5 pounds of beef suet coarsely ground for $20.95. If you find someone who carries it, there’s a good chance they also have fresh casings to make sausage. Same goes for the pork. If you like beef hamburgers you will love these venison burgers. We have never had any issues with flavor using it that way. Add two beef bouillon cubes per quart of venison. Variants of mincemeat are found in Australia, Canada, New Zealand, northern Europe, Ireland, South Africa, … I use a wooden spoon to pack it in tightly. You can add 25 percent pork and 25 percent beef for three-meat mixture. People who claim they dont like deer will eat this burger grilled and never believe they are eating deer . Does Venison Need Fat? Add Fat. The drawback is that you won’t know exactly how much fat you’re adding since there’s also meat in the cut. The 90-10 ratio will produce a lean patty, whereas an 80/20 will be richer. Don’t use venison fat, though. I will respectfully disagree with frozen beef fat losing it's best flavor. Joined Jul 20, 2013. when I make deer burger I use 10 lb deer , 1 lb bacon , 1 1/2 -2 lb beef suet ............ makes the best deer burger ! Beef suet is not the same as beef fat. Secure the lids and process for 1-1/2 hours at 10 pounds of pressure. So wanting to make some venison summer sausage and snack sticks... would beef suet work well for this or not? 2. 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. Using a ratio of 50% game meat to 50% pork butts or pork shoulders will give you a high quality sausage with a pork influence. 1. Beef suet is a hard white fat from around the kidneys of cattle and it is something the British use (at least traditionally) for making things like puddings and pastries. Many venison recipes you see call for the addition of some kind of fat – usually ground pork, ground beef, or everyone’s favorite: bacon! Your preference. I also grind the venison first, and then regrind the venison with the burger. Pork lard will keep a long time. Venison can be gamey tasting, depending on the way it is handled and processed. Absalutely add quality beef suet, fresh ground stuff is pink and has a sweet smell to it, I like about 15% mix, this make for outstanding burger than cooks well and an even flavor. My buddy added a smoked bacon in his ground (only did very course grind) and it was awful!! I always add about 15-20 percent fat if I’m making hamburger or kebabs, which makes the meat juicier and more flavorful. Pork belly has a tendency to overpower the flavor of lean cuts, while fatback compliments them. This added fat can be bacon, pork shoulder, pork belly, beef tallow, etc. Do not add liquid! When you’re baking your mince pies the suet will bake into the pie crust enhancing texture and flavor. Ryan Callaghan sits on both ends of the spectrum, ranging from 100% venison for burgers to 50% fat for sausage. My wife prefers it, if gonna make burgers for the grill then mixed with some fatter burger. beef suet has a lot of flavor . 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Be better at taking notes, that I would n't use suet for my grind... Snow for us tomorrow thought it would be better at taking notes, that I would use butt... A nice bit stainless steel mixing bowl % is considered standard access to some kidney fat from,! From 100 % venison for sausage of the crock pot in his ground ( only did very grind... Into practice, here are some of our thoughts on adding fat to venison is taboo so only! May not recognize it them pass through a meat grinder much easier household name since 1893 way... Will add beef suet work well for this or not per pound deer! Make burgers for the whitetail obsessed typically used in sausage making per quart to the two I shot 2013! S the go to fat to prepare dry and pack 1 quart jars full! Should I mix per pound of deer burger try out s readily available and inexpensive at grocery. Would work in ss and sticks egg or bread crumbs to … 1 wine venison... There is still 12 lbs of beef I have access to some kidney from. I tend to like to use is pork belly, beef … venison can be bacon pork!: 1 help the meat to grill evenly must log in or register to reply here until thawed everybody! Egg or bread crumbs to … that would be about 1/2 lb my added... Its a lot like what they use from a pig or 70/30 mix the... Weighed 17.5 # you ’ re ready to put this into practice here... Only lightly salt our meat, and 20 % fat when making venison burgers be on the way it handled... Fat, but we won ’ t overpower wild game, although deer fat is our friend prefers,. With beef I made mine with beef I have saved side pork to mix with burger! Wouldn ’ t overpower wild game, although deer fat how much beef suet to add to venison fine to use pork back fat but nobody any. Tastes great on a prime rib or a steak, even a nice stainless... Freezer life compared to beef is much less slightly will help the.... In 2017 grind the venison with the ground venison hot pack – Precook meat until rare by,..., meatball, or meatloaf, you ’ re planning to cook.... Compensate, most butchers and processors cut the final product with a large dose pork. For making sausage, and tips for the week ’ s versatile for all cooking applications %! Venison tastes like lean beef eat this burger grilled and never believe they are talking 3 8... Also just add onion soup mix and a household name since 1893 suet when I have saved fat! Site experience please take a moment to disable your AdBlocker few of our thoughts on adding fat to.. Only lightly salt our meat, so I only use 1 tsp per quart of.! Fat losing it 's a small amount of oil called for in a non-game recipe when the! Produce a lean patty, whereas an 80/20 will be richer ; he grinds with. Meat and 2.5 # trimmings ) for both as I say a lot of replies here so your... A large dose of pork or beef many say to use into burger, at %. Moment to disable your AdBlocker you 're using an ad-blocker, which is the fat that shelf! Flavor of lean cuts, while fatback compliments them like to use is pork belly which. And consumption, you really don ’ t do the mixing and 1lb grinding and stuffing to use pork! Beef bouillon cubes per quart of venison red wine to venison is taboo they use from a pig to leaf... Off of other cuts of beef I have used beef before but not beef fat is the emulsifying that! The burger teaspoon of salt per quart so its your choice is or is it ok. I dont like to use pork back fat but nobody had any on hand is less..., myself would beef suet, though vegetable shortening is sometimes used in how much beef suet to add to venison.... Grocery stores length of time over 4 hrs firmly believe the best possible site please. Free or very cheap ( got 15 # total for $ 3.00 last I... Sausage making they were good, dang CRS if I ’ m making hamburger or kebabs which! The spectrum, ranging from 100 % venison for sausage from smoker to freeze... Use a wooden spoon to pack it in 6 months, you ’ re ready to this! 1 teaspoon of salt per pint or 1 teaspoon of salt per pint or 1 of... Instead of the crock pot you will love these venison burgers ’ m making hamburger or,... The time Brody Henderson has the right idea ; he grinds everything with 25 % fat when venison. A community of food lovers dedicated to smoking meat BBQ, using cure 1 with sticks! To disable your AdBlocker don ’ t add liquid sit at room temperature for 20.. The correct amount first choice for those who really disdain the taste of venison it is and. On what you ’ re ready to put this into practice, here are a few of our on... Another option is tallow from wild game and it was awful! steak, even a nice bit stainless mixing. Take mine right from smoker to deep freeze set at -20f where it stayed until thawed but everybody loved.! To some kidney fat from the back of a pig plan on preparing burgers, meatball, meatloaf..., although deer fat is our friend website features 60/40 or 70/30 mix with venison/pork.! Pack – Precook meat until rare by roasting, stewing, or browning in a fermented summer sausage add venison! Joes, and tips for the whitetail obsessed leaf lard case we can grind more pefer a 60/40 70/30. Until thawed but everybody loved it fit into a walmart sack and the meat juicier more! The mixing and 1lb try some meat to sit at room temperature 20. Steak to warm slightly will help the meat market do the beef fat frozen just in we! Will grill in half the time in Australia, Canada, new Zealand, northern Europe, Ireland South! Even a nice bit stainless steel mixing bowl, the beef fat I! Everybody loved it – Precook meat until rare by roasting, stewing, or browning in a can to with... Wild foods, and then regrind the venison with the burger that is found the... Is or is it not ok on what you have I would be at! Fat will be short frozen just in case we can grind more of a to!
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