Las year I harvested my first deer. My  Fiance and I were thinking of takng some of the venison and making burgers meat, what kind of fat is mixed in with the venison for grilling to hold it together, Pork or Beef fat? Thanks Roy

rs10, I have tried both and for me the pork fat works/tastes better mixed in than the beef does. I think its more a matter of preference than anything else. Although beef fat is probably safer since you don't have to get it as hot 165 deg verses 185 deg to be safe.

Hi Jlowe69,
Thanks for your advice, we thought that prok held together better than beef. Is there by chance a ratio of pork to venison or is it personal preference? I would hate to ruin any of our good fortune .
Thanks
Roy

Hi Jlowe69,
Thanks for your advice, we thought that prok held together better than beef. Is there by chance a ratio of pork to venison or is it personal preference? I would hate to ruin any of our good fortune .
Thanks
Roy

Yes, on both counts. lol If you can give me a day to contact my old butcher from back in mi. I will be glad to give you the ratio that he uses though. It worked well for me. By the way I forgot to congratulate you on your 1st deer. Congrats.

beg, borrow or steal a portion (digital) scale and do a test run..some folks like a 10% fat to meat some like 20 some like 30..it's all a matter of what works best for you..how ever inless you are using wild pork fat the temps do not need to go as high as stated before...147*F kills the bugs that ya have to worry about...and with domestic pork that isn't even a problem...I use trimmings from pork roasts that I buy..package it up in a vacum pack and use it as I need it...I like to mix mine at 15% max...I also like to use beef fat for some grinds all depends on what I'm making at the time of the grind...(I only grind right before use)

I usually use a 3-5 lb boston butt, to 30 to 40 lbs of venison for burger, and about twice that much for sausage, if I'm going to add anything at all. I actually prefer my burger to be 100% venison.

I buy the fattest, cheapest ground beef i can get at walmart or ?  usually about 65% lean----I mix this half and half with my lean ground venison----I first grind venison course, then mix in Cheap ground beef, Then regrind both together with medium head-- makes nice juicy burgers on the grille !

My butchers from back home said the same as TT, 1 lb of fat (or beef suit) ground into 10 lbs. of meat on the second grinding of the meat, according to both. Slightly more if you trim real well and use "good" meat and less if you use all scrap meat. That mix is still quite lean and you have to be kinda careful when flipping your burgers or they will break though.

I just grind up my deer or elk, no fat added, used to add beef suet to make about 5%

If I want to make a meatloaf I add a couple eggs to help it stay together

I do make "hamburger" packs, grind up a lb of bacon with a couple lbs of game, comes out great, makes for good cheeseburger macaroni too.

Hello everybody,
I just wanted to thank you all for your inputs, my mouth has been watering eversince I posted this.
I cannot wait to try out a portion of our Venison and it looks like we are going to have a blast, we havee so far made chili, and some awesome stews, I just wanted to have another option.

Again thanks for the input, I will be reading everyone.
Roy

10 lbs 75% beef, 10 lbs venison, 4 bs bacon, 6 New York hot onions, ground together, smoked, then grilled over hardwwod.

For burgers we use a 50% blend of ground venison and hamburger, we use lean ground beef but any works. Taste great. Don't forget you can use it to cook with as well i.e hamburger helper and any other recipe that calls for hamburger. Enjoy

I like mine 100% venison. For burgers on the grill add a envlope of liption oinon soup mix and about 1/4 cup of water to 1 pound of Venison burger make four 1/4 lbs. meatballs, flaten them out to the thikness I like and put them on a hot charcoal grill and they never fall apart for me.

i use 8 lbs. of deer with 1 lb. of bacon sometimes.......makes great bacon venison burgers.

i do not add any fat to it just season it with what ever you put on your burgers normaly  and that way your not having any fat t odrain off 

 

we mix bacon with a large fat content in, it ends up after cooking tasting like bacon burgers

We use to mix 50/50 with pork butt. then we discovered that here in Michigan, the local Meijer store carries ground pork. Since then we have played with the ratios, 40 pork 60 venison, then to a 30/70 and even to a 20/80 mixture. We eventually came back to a 35/65 mix, and we started buying the pork tendorloins and grinding it ourselves. Mix meat together and let sit overnight, then stuff the next day. It seems to work the best for us.

For our meat we mix deer with hamburger at a 50/50 ratio. We use it for everything from chili, tacos, lasagna, hamburger helper, etc. Congrats on your first deer.

Thankyou dilight1

I am going to cook some venison tonight; great posts on here. My brother and I use pork and venison as a mix. I think the pork makes the final product more juicy and flavorful.

yeah it does timmy..thats the way i normally go as well.happy eating .

I have settled on a 15% beef suet and venison mix. That gives me the taste I want and do not have problems with it falling apart in a burger. We use that mix in everything you would use hamburger for. Gotta love those venny tacos. Short story. When my kids were young one year we ran out of venison burger and had to buy some beef burger and the kids thought it tasted funny. My wife and I had a great laugh over that.

we use 1/3 CHEAP mushy pork breakfast sausage for breakfast patties. For hamburgers we use 1/3 Italian bulk sausage.
Both add spices and fat. Both have virtually no fat in the pas after frying.

i do not add any fat to it just season it with what ever you put on your burgers normaly  and that way your not having any fat t odrain off 

I agree with 100% venison. Although I do not use it for just burgers often. That nice lean wild game meat sounds (andc tastes) a lot better to me than store bought anything.

we trim any store bought bacon of excess fat and freeze it in storage bags. when we go to ground wild game we mix it about 1 lb. bacon fat to 10 lbs. wild game. great taste and great for burgers, chile, and spaghetti mixes..good hunting to all..