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Started By
Message
Best way to process venison into burger?
Posted on 12/16/23 at 7:53 pm
Posted on 12/16/23 at 7:53 pm
Killed a doe to put some meat in freezer this evening. I’ve always cut up the back straps for minute steaks and took the rest to a processor for sausage and burger.
Would like to save money and try my hand at making my own venison burger. I know to grind it twice and it’s good to mix in pork or beef fat. Anyone have any tips or recipes? Any seasoning or specific fat they like to add to the ground venison?
Would like to save money and try my hand at making my own venison burger. I know to grind it twice and it’s good to mix in pork or beef fat. Anyone have any tips or recipes? Any seasoning or specific fat they like to add to the ground venison?
20
Posted on 12/16/23 at 7:57 pm to deltaland
quote:
I’ve always cut up the back straps for minute steaks and took the rest to a processor for sausage and burger.
Might want to tell them not to grind the tenderloin.
Posted on 12/16/23 at 8:01 pm to deltaland
Mix it with ground beef
This post was edited on 12/16/23 at 9:19 pm
Posted on 12/16/23 at 8:12 pm to deltaland
Do some with bacon as the fat. Not all of it as the bacon flavor will overwhelm some dishes, but holy hell it makes great burgers.
Posted on 12/16/23 at 8:12 pm to deltaland
I purchase a tube of the cheap high fat ratio (70/30) ground beef and mix with the deer hind quarters 1:1.
I do not use any seasonings at this point as this ground meat will go into a wide variety of dishes.
I found some great cooks in a Dutch oven that I cook the entire front shoulders and they are excellent!
I do not use any seasonings at this point as this ground meat will go into a wide variety of dishes.
I found some great cooks in a Dutch oven that I cook the entire front shoulders and they are excellent!
This post was edited on 12/16/23 at 8:25 pm
Posted on 12/16/23 at 8:15 pm to deltaland
Youtube - “how to make the best deer burgers “ they come out great. This guy knows his business. ??
Posted on 12/16/23 at 8:33 pm to JRinNOLA
Mix with a Boston butt
Posted on 12/16/23 at 8:34 pm to deltaland
We had some today that was bacon burger from full rut in Walker. Not sure the ratio but it was good.
Posted on 12/16/23 at 8:40 pm to deltaland
Leave the meat on the bone for at least 10 days then debone and grind with whatever you want.
Posted on 12/16/23 at 8:59 pm to The Levee
Boston Butt is good to use, but sometimes I find this adds too much Pork to the ground meat. The last few times I have made ground venison, I added about 10 to 15% bacon fat and really liked the taste.
Bacon fat is sold in most grocery store and Walmart has it.
Bacon fat is sold in most grocery store and Walmart has it.
Posted on 12/16/23 at 9:05 pm to highcotton2
quote:
Might want to tell them not to grind the tenderloin.
Yes I don’t grind the tenderloin I just didn’t mention it
Posted on 12/16/23 at 9:06 pm to deltaland
Been processing my own for several years now b/c it's cheaper and I enjoy it.
I use a LEM grinder and a LEM hand crank sausage stuffer.
For regular ground beef for things like hamburgers, spaghetti, tacos etc I like to mix with beef fat if I can find it, or I'll get a big tube of ground beef like the other fella mentioned.
After I've let each quarter age on ice for a while, I debone it and cut all the meat into skinny strips. If I don't want to process that day, I'll throw it in the freezer in gallon ziplocks until I decide to process.
On grinding day, I like to grind the deer while its partially frozen. I usually put all the metal grinding parts into the freezer beforehand. I grind the deer first coarse, then mix with the beef/fat, then grind fine.
For packaging, my favorite method is to use wild game bags. I use my sausage stuffer to stuff the the meat into 1 lb bags. I then use a LEM bag taper for sealing the bags. If you buy the hand crank stuffer, you can use a drill/impact to speed up the process.
You can do the same process to make sausage. I usually buy some italian sausage seasoning at the grocery or make my own breakfast sausage seasoning. Sometimes I'll use my deer/beef mix, and others I'll use deer/boston butt mix.
There's lots more details but that's the basics.
I use a LEM grinder and a LEM hand crank sausage stuffer.
For regular ground beef for things like hamburgers, spaghetti, tacos etc I like to mix with beef fat if I can find it, or I'll get a big tube of ground beef like the other fella mentioned.
After I've let each quarter age on ice for a while, I debone it and cut all the meat into skinny strips. If I don't want to process that day, I'll throw it in the freezer in gallon ziplocks until I decide to process.
On grinding day, I like to grind the deer while its partially frozen. I usually put all the metal grinding parts into the freezer beforehand. I grind the deer first coarse, then mix with the beef/fat, then grind fine.
For packaging, my favorite method is to use wild game bags. I use my sausage stuffer to stuff the the meat into 1 lb bags. I then use a LEM bag taper for sealing the bags. If you buy the hand crank stuffer, you can use a drill/impact to speed up the process.
You can do the same process to make sausage. I usually buy some italian sausage seasoning at the grocery or make my own breakfast sausage seasoning. Sometimes I'll use my deer/beef mix, and others I'll use deer/boston butt mix.
There's lots more details but that's the basics.
Posted on 12/16/23 at 9:11 pm to deltaland
I used to mix with pork belly and still have some in the freezer but it's no longer cost effective. I would try but like suggested.
Posted on 12/16/23 at 9:14 pm to deltaland
I grind mine with no other meat or fat. Cook it in chili, sloppy joes, spaghetti, tacos, ect. Love the taste of venison.
Posted on 12/16/23 at 9:54 pm to Bowlinm
quote:the rare instance where you don’t want to ruin the deer with beef.
I purchase a tube of the cheap high fat ratio (70/30) ground beef
Posted on 12/16/23 at 9:58 pm to deltaland
75/25-70/30 deer to chuck roast ratio, meat and all not just fat. Coarse grind, toss, fine grind… done.
Keep a few pounds of the coarse for chilli.
Keep a few pounds of the coarse for chilli.
Posted on 12/17/23 at 4:45 am to deltaland
25 lb recipe:
12.5 lb deboned and chunked deer
12.5 lb deboned and chunked pork Boston butt
1 can of chicken broth
1 oz cayenne pepper
1/2 cup table salt
1/2 cup chopped garlic
1/2 cup chopped green onions
Mix all ingredients well in a large plastic tub then grind into desired consistency then form patties and freeze. Great burgers and even better stuffed into casings then smoked as link sausage.
12.5 lb deboned and chunked deer
12.5 lb deboned and chunked pork Boston butt
1 can of chicken broth
1 oz cayenne pepper
1/2 cup table salt
1/2 cup chopped garlic
1/2 cup chopped green onions
Mix all ingredients well in a large plastic tub then grind into desired consistency then form patties and freeze. Great burgers and even better stuffed into casings then smoked as link sausage.
Posted on 12/17/23 at 6:24 am to Tight 10
quote:
Mix with a Boston butt
And beef fat
Posted on 12/17/23 at 6:51 am to deltaland
When I’ve made it myself, I use (guesstimated) 10-15% brisket or 5-10% ribeye fat mixed in.
The place I have mine processed now uses 10% Wagyu trimmings and it’s terrific.
For many many years, the processors I used mixed it with pork. Fine for sausage, but now my ground tastes like beef, and to me is much better than with pork.
The place I have mine processed now uses 10% Wagyu trimmings and it’s terrific.
For many many years, the processors I used mixed it with pork. Fine for sausage, but now my ground tastes like beef, and to me is much better than with pork.
Posted on 12/17/23 at 7:16 am to Icansee4miles
I know the OP asked about venison but wild hog meat with all the fat removed and 20% beef fat added makes terrific burger.
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