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www.buckmasters.com/forum |
| | Author | Messages | |
lumberrick - 
Spike
 | | 11/21/2007 5:35 PM |
| What are some of the tricks you use to make good venison burger? I have 2 deer I'm in the process of butchering. Just want to know how picky to be on the trimmings. I am picky myself, but, I wonder if I'm being to anal tryingto get all the silver skin off the meat. Thank you for any imput.
Put er off !!!!! | | | |
| Walter -
4-Pointer
Melvern Kansas
| | 11/21/2007 5:40 PM |
| | One good trick is I will go to the market and get some beef fat trimmings. I will also use all meat that is not good for any thing else, even the meat bettwen the ribs. The trick to this is to have the meat almost frozen when you grind it, and mix in the beef fat as you are doing it so when you fry it you dont have to add oil or shortening to keep it from being dry our burning. I hope this helps. | |
John 316 | |
| Buckwacka -
Moderator
Spike
| | 11/21/2007 5:55 PM |
| | I grind in a 1/4lb of bacon with every 2lbs of venison burger. | |
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| RLee1983 -
Button Buck
| | 11/28/2007 4:57 PM |
| | I haven't tried it with ground venison yet, but I do have a really good hamburger tip. I think it would do nicely with venison. Mix in some salt and pepper, and chopped onions, and about a cup or so of your favorite barbeque sauce to about a pound or a pound and a half of ground meat. Then make them into patties and grill them up. Flip them often on the grill and don't squish them with the spatula...if you squish them it squeezes all the good juices out of it. Even if you don't like onions, still put some into the meat but dice them up really fine...they make the meat juicier. Yummmy | | | |
| pizzaman17 -
4-Pointer
Brookville,Pa.
| | 11/28/2007 9:47 PM |
| I like deer burger without anything added. but Alot of people around here will go to the store and buy some ground pork sausage and add that with the deer meat when grinding.
If you like chili with ground beef try it with deer burger it's waaaayyyyy Better. | | | |
| tomsinnott -
4-Pointer
Newburgh, IN
| | 11/29/2007 1:32 AM |
| | grind in 1lb of smoked bacon for every 8 to 10lbs of venison. I am like you you, I really trim my venison. I have noticed a lot less game taste when I do. I just tried it this year and I have already almost cooked up 2 deers worth of it for company and my family and everyone really likes it. | |
"Beer is proof that God loves us and wants us to be happy." Benjamin Franklin | |
| Dakota Danny -
4-Pointer
| | 12/01/2007 10:29 PM |
| I'd agree with above.
When you buy burger, you can get 80% lean, 85%, 90% or 93%. That means the most healthy burger still has 7% fat content. I'd stick between 10-15% fat minimal if you want to grill with it. If you're just going to do the chili and other recipes, then go with lean.
As far as anal...remember junk in equals junk out. When it comes to the silver lining, I take out the bigger problem areas. This includes the long strip of sinew along the tenderloins if you have to grind them. This also includes the ares where the lining starts to come together as a ligament. Otherwise the thin lining will grind to no recognition.
Check consistency with your fingers. You can always grind a second time. Before committing to that, try a small amount the second time, as it might over do it! I have had bologna batches that were ground too much, they had no texture so they ate like the store bought bologna. | | | |
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