Beef or Pork Fat In Your Venison Burgers

[Marble]

Wagyu beef fat for me.

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[OneGunTex]

I do beef fat in my burger, around 12%

That said, might also mix in some chopped bacon if I'm throwing on the grill. That's tasty.

Also, call it sacrilege but I will mix some beef meat into my burger - get a brisket, deconstruct it into chunks and grade by 99% fat (edges), 85% fat (marbled), 15% fat (marbled the other way), and 1% fat (center). High percentages go to burger, middle goes to different types of sausages like merguez, low/no-fat gets saved for stew meat. Do the math to get it where you want it. I like that it extends the batch and if anything adds flavor.

I do the same thing with pork, but pork is for sausage only.

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[Verne’s Ventures]

I love hearing all the different ways people are mixing! Lots of ways to skin this cat! (Or deer if you want to get punny).

 

[Broomd]

Pork fat can spoil, go rancid fairly quickly if not frozen. Some butchers won't even offer it.

A beef fat mix can sit above freezing a long time and be fine.

 

[4ester]

Made the bacon burgers for years at 25%.

Tried beef fat this year at 15% and I like the way it cooks and tastes. I think I will do this from now on.


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[Oregon]

Treat yourselves. All my elk/deer burger is ground with 20% chuck roasts.

 

[Blackdog317]

Had some great burgers last weekend that were 50% venison and 50% un-trimmed brisket. I plan on trying that next time.

 

[CApighunter]

10-12% beef fat is what I like. I'll call the butcher at the local higher end grocery store and have him save the trimmings from NY and ribeye steaks for me.

 

[Musky]

If you want a treat, pick up a bag of cheap bacon ends and bits and some high temp cheddar.
20% +/- on the bacon some cheese..........pretty damn tasty bacon burger with cheese...

We do this as well. Just without the cheese because, well, I didn't think of it. But know you bet your hinder I'm going to try this!

 

[Gen273]

Either or both for me. I prefer to add about 20 percent.

 

[Musky]

Treat yourselves. All my elk/deer burger is ground with 20% chuck roasts.

I may try this on a small batch this year! Sounds great!

 

[Outcast2.0]

Beef fat. Adjust the amount of fat you mix with your lean venison based on how lean of burger you want. Like it was mentioned above, I prefer 10%

 

[Verne’s Ventures]

How do you guys feel about putting the patties in zip lock freezer bags instead of vacuum sealing. I’ve always vacuum sealed them in the past with 4 in a bag but thinking about saving some time and just doing zip locks. They’ll be eaten within a years time.

 

[gbflyer]

How do you guys feel about putting the patties in zip lock freezer bags instead of vacuum sealing. I’ve always vacuum sealed them in the past with 4 in a bag but thinking about saving some time and just doing zip locks. They’ll be eaten within a years time.

We buy a lot of bulk meat due to our location and logistics getting resupply. I would not recommend ziplocks for a year. With the effort it takes to make a good product, it’s worth it to vacuum seal.

 

[4ester]

How do you guys feel about putting the patties in zip lock freezer bags instead of vacuum sealing. I’ve always vacuum sealed them in the past with 4 in a bag but thinking about saving some time and just doing zip locks. They’ll be eaten within a years time.

I do exactly what your saying, 8 to a bag. Had trouble with fitting that many in a vac bags, and then they smash the crap out of your pattys.

They do build up some ice over time.


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