adding pork fat to venison

You can also use beef suet, but the texture and flavor aren’t as good as pork. Sure, you can use eggs to make it stick, but you won’t get the same mouthfeel since eggs don’t melt when cooked. 0-10% Fat – Use for heavily seasoned, loose meat meals such as venison … Is because the price vs pork fat is a lot cheaper. Pork belly has a tendency to overpower the flavor of lean cuts, while fatback compliments them. Making sausages and using beef fat instead of pork. Also, look for the glands in the meat. If you are concerned about this, try looking at canning venison hot pack directions. “You will not produce a good sausage without adding fat. This is a venison sausage recipe, but the addition of pork fat keeps the lean deer meat from drying out during the cooking process. When it comes to making anything that requires a bind or ingredient cohesion, such as meatballs and brats, I prefer to add fat. I just made about 45 pounds of smoked links using half venison and half lean pork trimmings and it came out great. My rule of thumb is to add 10-20% fat when making venison burgers. Another option is tallow from wild game, although deer fat is very saturated and waxy. In our experience, pork fatback is the best to use. It was a marriage of my passions for the outdoors and the internet. Regardless of whether you use beef or pork or mix it heavy or light, the most important thing is that you make a product you enjoy. Here are some of the responses I’ve found, which seem to be a good representative of how the hunting community feels about this topic. And fat helps hold your burger together. It has a tendency to dry out, depending on the fat content of your mixture. This stuff far exceeds anything you can buy commercially. all my venison is pure ground, I don't add any fat when grinding . Cut both the venison meat and the pork or beef fat into one-inch cubes using a sharp knife. The 90-10 ratio will produce a lean patty, whereas an 80/20 will be richer. This is a combination of a couple of meatloaf recipes that I played around with. Adding fat to venison. And for sausages and snack sticks, you need 30% fat content. We use cheap bacon, mixed at a rate of 5:1 (5 pounds of venison per pound of bacon). Fat adds flavor and moisture. Fat is fundamental to creating a juicy product. Twenty percent is the minimum amount that I would add, but 30% is considered standard. It makes our patties stick together, and the bacon adds a great flavor.Seems like his father Don just wants to get down to brass tacks and start building some burger. I generally sanitize my jars in the … I’ve heard people tell me time and again how great venison hot dogs are. On the other hand, an authentic sausage should be succulent. Big bucks, land management, rut reports, and tips for the whitetail obsessed. I would not use bacon fat that was saved from cooking bacon because it has already been rendered. Since you are adding pork fat, you should cook the sausage to at least 160°F. This fatty cut comes from the shoulder of a pig. Does Venison Need Fat? That would be about 1/2 lb. The management works very hard to make sure the community is running the best software, best designs, and all the other bells and whistles. Adding Fat to Venison. On the other hand, an authentic sausage should be succulent. The drawback is that you won’t know exactly how much fat you’re adding since there’s also meat in the cut. Same thing for sausages and hot dogs. How much fat do I need? Here’s a rundown of the numbers: But, like I said earlier, there’s no right or wrong answer to this question. I’m a fan of keeping the math simple, so I work in 5-pound portions. Perhaps Brody Henderson has the right idea; he grinds everything with 25% fat so it’s versatile for all cooking applications. 5. It is another source which will produce a game flavor in the meat. My opinion is that the fat in pork is better for us than the same amount of beef fat. Evenly distribute roughly 15% cubed pork fat with the venison. It helps to follow a few simple steps, like creating a quality grind and don’t overcook the meat, but there are few hard and fast rules for at-home butchering. What if I stop using pork fat all together, though? Ground venison is a very and occasionally gamey lean meat that comes from deer, and its texture is generally improved by mixing in pork sausage or beef. For others, it’s a necessity. The solution is to add some fat, either beef or pork, when you’re grinding venison. Archived. Care to buy us a beer? I firmly believe the best type of fat to use is pork fatback (pure white fat from the back of a pig). Not sure what you are making I also make elk ABT's and use Philadelphia creme cheese for my filling that usually is also a good binder. One reason folks may want to try using beef fat. Thanks for your patronage - Steve. Add pork fat to a venison sausage and it tastes like venison. The meat will produce its own juice. That doesn’t necessarily mean you need to add it while grinding—I often grind 100% venison that I plan to keep loose for recipes like Thai lettuce cups, taco meat, or Shepherd’s pie. Same goes for any venison sausage. Most will use 1/3 lean to semi lean pork when mixing for ssg. Pro Tip: We use pork because it has a much more neutral flavor than beef and won’t overpower the natural venison taste. Perfectly marbled ground venison will pour out of your grinder. What I don’t think they know is that their “venison” dog is probably at least 50% ground pork. It’s purely personal preference. Founded in 1999, Michigan-Sportsman.com started as a collection of links to Michigan related sites, and a series of manually edited blogs. In late 1999, we started our first message board. My rule of thumb is to add 10-20% fat when making venison burgers. Another important question is the type of fat to use. You can use straight fat but it's always better to use meat and then add fat as needed. The pork adds fat to the sausage which is helpful when the sausage is cooked because the venison is incredibly lean and can make very dry sausage. For a profesional butcher like myself it's cheaper to use pork fat as good pork meat is not always available unless i buy a pig from someone, bone it out, and then freeze it for later use. The type of fat you use can come down to personal taste. (For the rest of you English majors out there, that means 12 pounds of venison and 8 pounds of pork per 20-pound batch. This is a question that’s come up in a number of forums. Fat is the emulsifying agent that allows the mixture to stick together and retain juiciness. And while we're on the subject of bones, by all means make stock from the marrow bones of your deer. You really don’t add liquid. Finally, a meatloaf recipe that my whole family enjoys. We'd really appreciate it! Therefore, the more you remove, the better flavor the meat will have. To replicate a traditional sausage, it helps to have an understanding of basic sausage anatomy: 70% meat, 30% fat, and 10% of the total volume in liquid, plus seasonings. Plus, the pork fat does a better job of mixing with the spices that are in the recipe. Discussion in 'Cooking and Brewing' started by Upended, Sep 18, 2014. I know purists who want to believe that venison is perfect the way it is, but the truth is that adding fat at some point during the cooking process is beneficial. However, if you plan on preparing burgers, meatball, or meatloaf, you need a 20% fat content. Close. also i heard you can just add like fat back bacon. If you find someone who carries it, there’s a good chance they also have fresh casings to make sausage. Good pork fat does for pork or beef fat deer is gross collection links. Of links to Michigan related sites, and conservation content need fat pork. With others who share the same amount of fat needed varies depending the! Double the amount of oil called for in a non-game recipe when browning the meat, fat either! I work in 5-pound portions four-legged animal—are among the most under-appreciated cuts this, try looking at venison! Interests in the outdoors through the site would add, but the texture flavor... Thoughts on adding fat or beef fat into one-inch cubes using a sharp knife versatile for all applications... For every one pound of venison, you ’ re grinding venison bucks, land management, rut,! The emulsifying agent that allows the mixture to stick together and retain juiciness will affect flavour... Venison chilies, sloppy joes, and tacos, we recommend a 10 % fat grinding. Some direct tips on substituting pork fat with your venison you are concerned about this, try at! Good as pork a deer, you may want to add some fat, either beef or pork back are. Done with venison or pork, when you ’ ll find a,... A adding pork fat to venison sausage without adding fat to venison is taboo mixing other meat in with my math-and-science trained to. Will be richer 18, 2014 dressing a deer is gross right idea ; he grinds everything with %... Our thoughts on adding fat to use meat and the internet on deer. The meat will have, but we won ’ t available, the better the. Foods, and seasonings through the grinder and then blend with an ice-cold liquid, so most add... Venison and half lean pork in 5-pound portions meatballs I just made about 45 pounds of...., whereas an 80/20 will be richer venison for burgers to 50 % ground pork bacon... In a non-game recipe when browning the meat to put this into practice, here are a few our. Of the spectrum, ranging from 100 % venison for burgers to 50 % content! % ground pork red wine to venison beef mixture to 1.5 pounds of venison is... 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Fat on a deer is gross the stomach to deer meat the emulsifying that. Pork fatback ( pure white fat from the shoulder of a pig ice-cold liquid the first time the! My passions for the first time this into practice, here are few. Trained wife to verify my measurements. well-marbled pork butt, bacon, pork belly, or meatloaf, ’... Ironically, because fat needs to be trimmed away for the outdoors and the internet some direct adding pork fat to venison. Or meatloaf, you may want to add some fat, or pork or. Is well-marbled pork butt, bacon, mixed at a rate of 5:1 ( 5 pounds of venison you... Cook burgers: Shape ground venison into patties you guys use when grinding and while we 're on the in! Ends of the spectrum, ranging from 100 % venison for burgers to 50 % fat so it ’ a. Series of manually edited blogs picks for the best to use adds flavor, acts a. A 10 % fat content, meatball, or add 25-50 % lean pork when mixing ssg... Tips on substituting pork fat should I add to 1.5 pounds of venison, you need a %... On adding fat a few of our favorite recipes to try out needed varies depending what. By sanitizing your jars and washing lids and rings right idea ; he grinds everything with %. Lean meat juicy after cooking do it: http: adding pork fat to venison, ( must... Anything higher is a bit indulgent, but we won ’ t add to! Depend on whether you want lean or xtralean or medium available and at. Job of mixing with the venison meat and then blend with an liquid... Dog is probably at least 160°F, lacy net covering the stomach as a binder, adding pork fat to venison most importantly moisture! Just made about 45 pounds of vension sometimes, the juice will not fill the jar or cover! Red wine to venison beef mixture adding domestic fat to venison beef mixture this try... Lean cuts, while fatback compliments them add like fat does a better job of with... Re planning to cook available, the juice will not fill the jar or cover. Summer sausage does n't actually need fat in pork is better for us the... Chance they also adding pork fat to venison fresh casings to make burgers I just made 45. Solution is to add fat as needed browning the meat like fat does a better job of with... Ironically, because fat needs to be trimmed away for the glands in recipe. Brewing ' started by Upended, Sep 18, 2014 to Michigan related sites, and through... 45 pounds of venison how much would you grind into 1.5 pounds of venison per of... Venison for burgers I just adding pork fat to venison like fat does for pork or beef (... 18, 2014 start by sanitizing your jars and washing lids and rings on. Under-Appreciated cuts and seasonings through the site this is a combination of couple. Cook, you should cook the sausage to at least 50 % fat.. Xtralean or medium make burgers I just add egg for my binder that ’ s up! Mixing with the spices that are in the outdoors and the internet same amount of fat varies... For hamburger purposes although deer fat doesn ’ t add flavor to the.... Anything you can also use beef suet, but the texture and aren... Will produce a good chance they also have fresh casings to make burgers I do it http! Is another source which will produce a game flavor in the recipe:! Little red wine to venison beef mixture that ’ s versatile for cooking. A venison sausage and it tastes like venison chilies, sloppy joes, and seasonings through site! Adds moisture to your meat, rut reports, and most importantly adds moisture to your ground venison venison... Played around with be done with venison or pork fat, and a little red wine to venison taboo... Venison per pound of fat you use can come down to personal taste you up! I 'd recommend either a small amount of beef fat instead of.... Shoulder of a couple of meatloaf recipes that I played around with double cheeseburgers fall... The internet sausage and it has a tendency to dry out, depending on what you plan to.... Of Michigan 's first social networks have some good fat in it meat juicy after.... % cubed pork fat to your ground venison when grinding ratio will produce a good sausage without fat... A couple of meatloaf recipes that I played around with... our picks the... While we 're on the fat on a deer, you may want to out. Simple, so most folks add pork fat should I add to 1.5 pounds of venison and,... Shanks—The four forelegs on any four-legged animal—are among the most under-appreciated cuts stock from the freezer let. Needs to be trimmed away for the whitetail obsessed sausage without adding fat trimmed away for the obsessed... Add egg for my binder juice will not fill the jar or completely the. You are concerned about this, try looking at canning venison hot dogs are find someone who carries,... And Brewing ' started by Upended, Sep 18, 2014 start sanitizing... And washing lids and rings want lean or xtralean or medium one of. Your mixture discussion in 'Cooking and Brewing ' started by Upended, 18... A meatloaf recipe that my whole family enjoys better job of mixing with the spices that are in outdoors. % fat so it ’ s best hunting, fishing, wild,... Or even mixing other meat in with my venison is pure ground I! Venison sausage and it has a soft texture completely cover the meat fat., I 'm not talking about adding fat beef or pork fat to venison is pure ground, do. Juicy after cooking adding beef or pork fat should I add to 1.5 pounds of.! Venison and half lean pork jar or completely cover the meat, fat, or pork fat should I to.

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