Cheap (fatty) bacon works best for me also. My family would prefer deer over beef. I guess if you butcher your own long enough you learn what works best.
Deer Hamburger
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Cheap (fatty) bacon works best for me also. My family would prefer deer over beef. I guess if you butcher your own long enough you learn what works best.
I haven't tried all of the options already listed, but have something that seems to work really well.
I buy pure pork fat from a gourmet butcher shop or my friend's farm market. I then grind it 80/20 with pure (no white tissue) venison meat. I then run it through the grinder a second time to make sure there is a uniform mix. That's it. It's perfect after that for burgers, tacos, meat sauce, etc. I vacuum pack it into 1 lb. pouches to make it easy to defrost/use the meat.
I buy pure pork fat from a gourmet butcher shop or my friend's farm market. I then grind it 80/20 with pure (no white tissue) venison meat. I then run it through the grinder a second time to make sure there is a uniform mix. That's it. It's perfect after that for burgers, tacos, meat sauce, etc. I vacuum pack it into 1 lb. pouches to make it easy to defrost/use the meat.
I totally repeat your post giving you credit for beating me to it!
The Latino/Hispanic markets usually carry porkbelly too.
kstone803
Official Meat Getter
Same here. Add two eggs and some bread crumbs to two pounds of ground for burgers. Never had a problem.
foxtrapper
Ultimate Member
Don't worry about trimming every single teeny bit of fat out. I have eaten enough ground deer now to know the small bits of fat do not alter taste or texture. The deer are so fat here, its all around nearly every muscle section, and I spend enough damn time trimming fat and tendons as it is. Forget the fore shanks for grinding meat, but there are some muscles in the hind shanks worth the time to trim. Use abdominal muscle unless you gut shot or bullet plain made a mess. Trim neck meat, don't waste a good neck, esp all that lean meat of a swelled buck neck. Add eggs to the grind before making your patties so you can form them without falling apart. I don't add anything when I am making the grind, I too want that good lean meat. Montreal steak seasoning is wonderful. It makes roasts taste great as well. These young deer and does taste like filet mignon and just as tender. Thin sliced leftover served cold with horseradish is good too. Use olive oil to cook both burgers and roasts in. My dad and I love venison, so when I go hunting it's for both of us. I have also saved and ground beaver meat for chili in the past, but have had nowhere nearby to trap beaver in years.
I like the idea of using cheap bacon. I will try that.
I did buy some pork fat with some meat still attached to it and will try using just the fat and also with the meat and fat mixed to see what I like the best.
We have loads of beaver in creeks near my town and all over western Iowa. It looks like no one traps them cause the beaver mounds are there year after year.
I watched Steve Rinella make deer hamburger and he said he sprays something on the grinder parts to hold down the friction when grinding the meat. I bought some olive oil spray tonight to try that with. I'm going to make a pound of hamburger in the next few days. I think I will do it in my garage where it will be colder.
Archeryrob
Undecided on a great many things
When making sausages I just cube the pork fat in 1" cubes and par-freeze for an hour and then grind. Depending on your grinder you could grind right to medium. If its a lower end one like mine I grind on course and then immediately regrind on medium or fine. The fat will lube the grinder.
Pushrod
Master Blaster
Are you serious? There is a way for it to be enjoyable? Is an electric grinder really worth the cost and make a difference?
I ground up over 15 lbs of meat this past weekend and was hating life.
Food grade silicon spray is what he used I'd guess.
Keeping the meat cold makes all the difference in the world. If you are going to run it through the grinder 3 times, putting in the freezer between grinds helps.
remrug
Ultimate Member
For 15 pounds,it will take more time to clean up than the grinding itself.Easy peasy
kstone803
Official Meat Getter
My LEM will chew up 15 pounds faster than you can stuff it in the tube. A good electric grinder is eye opening the first time you use it.
wilcam47
Ultimate Member
Exactly! I remove all the fat that peels off when you skin it, then double grind. First grind with the coarse then stuff the game bags with a finer second grind. We dont have to use anything to bind it when cooking burgers. We just add salt and pepper and sometimes red pepper flakes to the burger when when cook and cook to done.
HeatSeeker
Ultimate Member
This sounds like a winning recipe.
Don’t cheap out on a grinder, it will lead to more frustration than it's worth. I used to use an Oster with a grinder attachment. It was an effort in futility. I now have a 1hp. Commercial grinder. It takes longer to prep the meat than grind it. One other thing I found works great is a foot pedal control for the grinder especially if filling game meat bags, or making snack sticks or sausage.
If I’m grinding for chili (really love deer chili) or spaghetti, etc. I don’t add any fat. For patties, I’ve used bacon ends, or cheap ground beef. For burgers, I patty them and vacuum seal before freezing. That also seems to help keep them from coming apart when cooking vs. pattying when it’s time to cook.
I like the pattied burgers that are mixed with ground beef cooked in a slow cooler in brown gravy with sliced mushrooms and onions, Salisbury Steak style. Right along with mashed taters or fries, put the gravy on them!
HogCommander
Active Member
I cube 2 lbs of venison and 1 lb of bacon, grind with a coarse plate, hand mix and grind a 2nd time. Then I weigh out 5.5 oz of the mix for each patty and press it in a burger press. I partially freeze the patties before vacuum sealing to keep from squishing them. Probably not what a cardiologist would recommend but very very tasty.
Only wild game burgers I've found that I like better (so far) are oryx-bacon burgers using same 2:1 ratio.
Only wild game burgers I've found that I like better (so far) are oryx-bacon burgers using same 2:1 ratio.
One thing I have not seen anyone mention yet is grinding backstraps. Only rare occasions such as extreme 3+ year old freezer finds, spine shot that shred it, or bloodshot roadkill have I done this. It is too tender and due to the lack of connective tissue and big muscles the texture is too soft and unpleasing to my families mouth. So i mix this 50/50 with normal grind meat.
+1 on big grinders, buy the biggest LEM you can afford. If you do a lot of deer this is more important than your rifle!
+1 20% bacon mix for burgers, "integrated bacon burgers" are the best. Tacos and everything else 100% venison. My local walmart gets a pallet of bacon ends every now and then and sells it for $2/lb and i buy a cart full.
+1 on big grinders, buy the biggest LEM you can afford. If you do a lot of deer this is more important than your rifle!
+1 20% bacon mix for burgers, "integrated bacon burgers" are the best. Tacos and everything else 100% venison. My local walmart gets a pallet of bacon ends every now and then and sells it for $2/lb and i buy a cart full.
wilcam47
Ultimate Member
303_enfield
Ultimate Member
I use 2 pounds of beef fat for every ten pounds of deer meat. It's ground in a Kitchen Aid grinder attachment for a mixer. The speed setting is four add fat to your liking. Then use your seal a meal to package it. I do five pound bags or ten 3/4 pound pressed burgers.
Some guys use pork fat, I've tried it an the kids didn't like it. With pork fat I used one pound to ten pounds of deer meat.
The fat I buy comes from Hasting in DE (if I need any).
Some guys use pork fat, I've tried it an the kids didn't like it. With pork fat I used one pound to ten pounds of deer meat.
The fat I buy comes from Hasting in DE (if I need any).
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