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Old December 18th, 2018, 04:23 AM #1
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Deer Hamburger

OK. What are the ins and outs of making this stuff?
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Old December 18th, 2018, 05:09 AM #2
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Needs lots of seasoning and some fat. I add egg and seasoning to mine when I am pattying them up. Deer has ZERO fat so it will fall apart in the pan or on the grill when cooking. Some butchers will mix a little pork in when grinding. That makes for good binder and flavor too.
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Old December 18th, 2018, 05:37 AM #3
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Also, be sure to clean the meat well, meaning you should remove all fat and connective tissue prior to grinding to improve flavor. Deer fat carries a strong 'gamey' flavor and the melting point is above that of the human mouth, so it will congeal as you eat it.
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Old December 18th, 2018, 06:12 AM #4
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I do a pound and a half of venison to one pound of 80/20 beef, then just make it as you would any other hamburger.
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Old December 18th, 2018, 07:13 AM #5
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You can add 1 - 2# of pork fat when grinding/mixing or mix 50/5o with 73% ground beef. Then they will not burn. I use the latter as the wife is sensitive to "wild game" tastes. Basically, if its not corn feed her tastes buds don't like it much. So you want deer flavor just add a bit of pork fat.

My M-i-L cook them straight and uses bacon grease or olive oil for the same result.
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Old December 18th, 2018, 07:50 AM #6
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Make darn sure you get all the glands, fat and cartilage out of the meat

Use only meat that was shot, gutted and cleaned and quartered quickly

We add 1 lb bacon to 10 lbs of deer burger so it has enough fat to fry and not stick and burn
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Old December 18th, 2018, 08:03 AM #7
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Clean all the fat and silver skin off. I use cheap bacon ends instead of fat when I grind mine. I do 20%. You don’t really notice the bacon unless you make burgers. When in other things like chili or spaghetti, just a little flavor difference. For the good of course
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Old December 18th, 2018, 08:09 AM #8
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Quote:
Originally Posted by bigjohn View Post
Clean all the fat and silver skin off. I use cheap bacon ends instead of fat when I grind mine. I do 20%. You don’t really notice the bacon unless you make burgers. When in other things like chili or spaghetti, just a little flavor difference. For the good of course
I do this also with the bacon. It works great.
However, I will say that grinding burger is my LEAST favorite part of processing deer meat. It is just a pain in the ass all around. (I use an old manual grinder, so that may be why it is such a PITA).
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Old December 18th, 2018, 08:13 AM #9
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Quote:
Originally Posted by Pushrod View Post
I do this also with the bacon. It works great.
However, I will say that grinding burger is my LEAST favorite part of processing deer meat. It is just a pain in the ass all around. (I use an old manual grinder, so that may be why it is such a PITA).
Hand grinding sucks

Once we had a drive shaft hooked to a tractor to a reduction gear then to a #32 grinder, it was great till it ripped the shirt off my back, lol

Then we bought the meat section of an a and p that was closing, so now grinding is my favorite part
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Old December 18th, 2018, 08:39 AM #10
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venison is closer to pork in texture and cooking time than beef. I use uncured pork belly I buy at the Korean market. 80/20 or 75/25 ratio works. Do not season or add anything to it other than fat until you are ready to use it. I use onion soup mix in my burgers and brown mustard and brown sugar in my meatloaf.
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