venison bacon burger ratiovenison bacon burger ratio

You can even add a little Worcestershire sauce, soy sauce, or barbecue sauce during its last minute on the grill for a big burst of flavor. (1×20)/100= 0.2 lbs bacon ends. Best Deer Burger (Venison Burger) Recipe - Ranch Style Kitchen In-depthoutdoors.com DA: 24 PA: 50 MOZ Rank: 96. Realistic venison yield = 55 pounds. Place the curing bag in a container in case your seal is not perfect. ½ pound venison chorizo 1 cup potatoes, diced 6 eggs, whisked Kosher salt Black pepper 2 Tbsp. just now. You can add 25 percent pork and 25 percent beef for three-meat mixture. *You can use a classic sausage ratio of 30% fat by doing 3 1/2 pounds of venison and 1 1/2 pounds of pork fatback. When your patty achieves a golden-brown crust on the first side (after about 3-4 minutes), flip it over. Some use pork from a shoulder or pork butt roast or other cut. 1 pound to 10 is … Yes you can, you will end up with a different consistency as well as some difference in flavor. There are two things in … On the … My rule of thumb is to add 10-20% fat when making venison burgers. Can I switch the ratios around, say use more pork to beef or visa versa? But you need to keep everything as cold as you can as it get very greasy when it gets warm. However, if you plan on preparing burgers, meatball, or meatloaf, you need a 20% fat content. November 14, 2011 at 4:28 pm #114720. The 90-10 ratio will produce a lean patty, whereas an 80/20 will be richer. Use the food scale to add the correct amount. While the oven pre-heats, let’s learn why venison pies are so great. 20-Oct-21. Topping a Venison Burger. I do my venison burger with 10% added beef fat. Then grind or … Might as well eliminate the venison and just make pork SS. Add equal amounts of ground pork sausage or ground beef with a 20 percent fat ratio to the ground venison to achieve a 50/50 mixture. For medium rare, cook 4 minutes more. This venison recipe is simple to make and so worth the wait. For me, I take 10# of 73/27 ground beef my local butcher sells it for $32 a tube. Like any other burger, you can top a venison burger with whatever you want. Flip the patties and place a round of goat cheese in the center of each patty. I might be looking at it in my own way but your 5/4 ratio is way to fatty If grinding steak trimmings, make sure it is mostly frozen, use fine grinding disk. Meats and fish are the most common smoked foods, though cheeses, vegetables, and ingredients used to make beverages such as whisky, smoked … You should mix roughly 30% pork fat with venison when making snack sticks, venison sausage should have up to 50% pork fat, and venison burgers and meatballs need only contain about 20% pork fat. Place the side with the well down first in the frying pan or on the grill. It's too lean and with burgers, you need some fat. Like any other burger, you can top a venison burger with whatever you want. If you do not have sufficient fat in your sausage mixture, your end product will turn out excessively dry. I would then patty the burgers and freeze on a cookie sheet; Thought of packaging them up … And if you’ve 5 lbs venison, you’ve to mix-(5×20)/100 = 1 lb bacon end. Used “bacon ends” that were vacuum packed in 2 lb packages at Winn Dixie. Measure the percentages out by weight. Preheat oven to 375F. Slightly freeze the fat before running it through your grinder or chopping it into small pieces. Ta Da! The 90-10 ratio will produce a lean patty, whereas an 80/20 will be richer. Venison Burger with Bleu Cheese and Crispy Shallots. Bacon can vary from 10%-90% fat, so the higher amount of fat the bacon has, the closer you will be to your 80/20 mix. Combine all the burger ingredients in a large bowl and mix together with your hands or with a fork until all the ingredients are combined. Measure the percentages out by weight. My rule of thumb is to add 10-20% fat when making venison burgers. I did for the first time this year. A 70/30 blend is going to be 70% lean meat and 30% fat. Since venison meat is so lean, deer burger patties often turn out too dry and tough. Use to use beef ribs trimmed and 20% with 80% venison and this was the best but access to beef ribs has changed. grind a little at a time as you grind the venison so it's easier to mix. The Bun – don’t skimp out on your burger-loving friends and family, invest in a decent bun. Form into patties. 4. So my dogs love when I cook up bacon! Just so nothing goes to waste I put together a treat for the them. The two egg whites bacon grease and som... Patties.How Much Beef Fat Do You Mix With Venison? Shape into 12 patties using about 1/4 cup of mixture per patty. Sorry, I have to say it, but because bacon is not 100% fat, your mix will be slightly leaner than 80/20. Many venison recipes you see call for the addition of some kind of fat – usually ground pork, ground beef, or everyone’s favorite: bacon! Renee's BLT Ranch Club Burger. 95 homemade recipes for ranch burgers from the biggest global cooking community! 2. For the few that you do, you can mix the fat component in at the time of preparation for that portion. And for sausages and snack sticks, you need 30% fat content. You can do a simple cheese, ketchup, and mustard combo, or add more bacon for that extra bacon-y flavor. Doe 2: Spray a baking sheet with non-stick spray. 10 servings. And fat helps hold your burger together. My rule of thumb is to add 10-20% fat when making wild burgers. 1. 15oz bottle ranch dressing • powdered ranch dressing mix • 8 count flat buns (u will need about 8 to 13 buns total depending on how thick u make ur burgers) • slicing tomato • iceburg lettuce • thin sliced turkey • ground beef • pepper to taste. Combine ground venison, ground beef, mesquite seasoning, Moore's or Dales marinade, and salt in a bowl. Pork Shoulder (Butt) Use a mixture of 30-40 percect pork butt and 60-70 percent venison in dishes like meatballs and breakfast sausage, (Jenny Nguyen-Wheatley photo) This is a list of smoked foods.Smoking is the process of flavoring, cooking, or preserving food by exposing it to smoke from burning or smoldering material, most often wood.Foods have been smoked by humans throughout history. Another important question is the type of fat to use. You can add 25 percent pork and 25 percent beef for three-meat mixture. Use your thumb to make a well in one side of the burger. best ever juicy burger. Don’t over work the meat. 10 servings. Do not think for one minute you're going to get a juicy, mouthwatering burger with a 93/7 blend. 2. Whichever you use, try to get it straight from the slaughter house where it won't have any added water. Then I grind about 30# of deer and mix it. You could use some of the extracted fat from the meat, or better still, beef tallow, bacon, or pork belly will suffice. Place venison, fat, and grinder attachments into the freezer and freeze until the meat reaches approximately 34 degrees and is semi-firm. This is the left over end pieces that are sold for seasoning. So easy to take out to and make up. You can even add a little Worcestershire sauce, soy sauce, or barbecue sauce during its last minute on the grill for a big burst of flavor. 3. Bacon Burger Recipe (Bacon Mixed In!) Bag it, label it and freeze it. I don't remember the exact ratio of beef to venison, but it made the absolute best ground meat possible ..... not just for burgers, but for chili, spaghetti sauce, Shepard's Pie, etc. Then grind the venison meat, mince the bacon, garlic, and onion. Adjust the ratio according to your personal taste. The 90-10 ratio produces a lean pancake, while an 80/20 is fatter. What is the ratio of pork to venison – refer to instructions, because some flavors have different ratios. Add equal amounts of ground pork sausage or ground beef with a 20 percent fat ratio to the ground venison to achieve a 50/50 mixture. I use a pound to a pound and a half per 10 pounds of deer meat. Add equal amounts of ground pork sausage or ground beef with a 20 percent fat ratio to the ground venison to achieve a 50/50 mixture. "Windage and elevation Ms. Landon, windage and elevation" Re: How much beef fat per pound of deer burger [ Re: YEKRUT ] #544284 I was going to do some venison burgers this year but my plan was to mix bacon ends with venison when grinding at a ratio of 15% bacon to 85% venison. 2. I tried two different versions of this epic bacon meal. One with onions and one without. First evenly divide up the venison into two mixing bowl... Being careful not to overwork the mixture, mix it together with your hands. ... We do the bacon end blend for burgers, usually 70/30 and the brisket 80/20 or 90/10 for all other ground products. How much pork fat do you add to the game? Once cool, mix in venison, Worcestershire sauce, parsley, salt, pepper, and egg until evenly … The key ingredients to a perfect venison burger patty that's not too dry, gamey tasting, and doesn't fall apart while cooking is to add fat, cracker crumbs, Worcestershire sauce, and an egg. 4. This is specifically for burgers. Liberally salt and pepper both sides of the venison patties. It was relatively cheap ~8$ for a 2 lb package. For those that do it, what is your favorite ratio of bacon to burger? And similar to the tallow, you’ll need a weight measuring scale to measure bacon ends. (Hannah Walton photo) Everyone will love this appetizer! Cook until the other side develops a crust (another 3 minutes), then flip it once more and add cheese. For a small leg of venison, soak the meat in salt for two weeks. Meat is very lean. Wrap the burger patties individually in plastic wrap. At least 1 pound of beef fat should be added to 4 pounds of venison. Carcass weight = 117.2 pounds. The amount of pork fat you need to mix with venison varies depending on the dish you’re making. The meat, whatever it’s made of, needs to be fatty and fine. Place the cubes of beef and bacon separately in a single layer on baking trays and place them in the freezer for 15 to 30 minutes to partially freeze the meat. We sort of do what stick does -- for meatloaf and burgers we use olive oil. from the back of the Lipton onion soup and dip mix box . S.E. Use reserves bacon drippings ans saute the garlic and shallots until softened. 2 lbs ground burger. Will it matter, probably not, but you are adding a little more meat also when using bacon. https://www.northamericanwhitetail.com/editorial/how-to-grind-white-tailed-vension/358624 If you want more bacon flavor go 10 to 2. Distribute the spices well, but do not overmix or the burgers will come out tough. You can do a simple cheese, ketchup, and mustard combo, or add more bacon for that extra bacon-y flavor. Now you have spectacular ground-venison for anything: chili, sloppy joes, spaghetti or burgers. Ideal boneless venison weight + 78.5 pounds. They can vary from 90% fat – 10% lean to 50% fat – 50% lean. Use the food scale to add the correct amount. Cut the beef into 1- to 1 1/2-inch cubes and cut the bacon into pieces about 1 to 1 1/2 inches long. I like this ratio. We each harvested two deer. That’s a whole lot of venison for burger, bratwurst, snack sticks and summer sausage! … Preheat smoker to 130 degrees and add wood chips. Whichever you use, try to get it straight from the slaughter house where it won't have any added water. I personally use the cheapest fatty Boston butts i can find and run 25/75 pork to venison for burger. Immediately cover the pan with a lid to melt the cheese. Ham is pork from a leg cut that has been preserved by wet or dry curing, with or without smoking. 1 pound to 10 is … That means 93/7 has almost no fat. Pendley says grinding venison into burger is a good way to use every bit of a deer’s meat. This juicy Venison Burger Recipe is full of flavor and uses the best grinding venison burger mix without additional fat to make lean burgers. Shape the mixture into six 4 1/2-inch patties. Using the 4.5mm grinding plate, run the venison and beef suet through the meat grinder twice, intermingling when the fat is added to ensure even distribution. For burger, I'd stick closer to 10 pounds of venison. Using a ratio of 75% game meat to 25% pork trimmings will give the game meat some pork flavor and bind it when cooking, without removing the venison taste. Remove the lid and continue to cook over medium-low heat, stirring occasionally, for 25 to 30 minutes, until the onions are caramelized and golden brown. For starters, meat pies generally use ground venison from cuts less desirable than steaks and roasts. For the best burgers, nothing below 15% fat content will do. From: milnrick. I highly recommend an 80% lean to 20% pork fat ratio for deer burger meat. Heat the remaining tablespoon of oil in a cast iron skillet over high heat until very hot. 1 packet Liptons onion soup mix. Step-2: Before mixing them with the venison meat, it will be better to roast them for 4-5 minutes at low and medium heat. We prefer to grill our burgers so we started by mincing 1/3 of the venison and bacon mixture at … As far as beef vs pork, I like pork fat better. Use the food scale to add the correct amount. Do I need to add fats to ground venison? After cooking them, let them rest to cool down. For Burgers I mix beef fat/suet 1 1/2- 2lbs beef fat -10 pounds venison. Add the vinegar, salt, and pepper and cook for 2 more minutes, scraping the brown bits from the pan. 50% venison with ground chuck and mix high temp cheese and bacon cheeseburger seasoning. Anyone else out there grind in Bacon w their deer burger? For sausage and other cured meats, the fat content can be much higher. Combine the venison, bacon, sage, ginger, pepper, and onion salt in a large bowl; mix well. At this ratio your burger is about 88-90%. Serve on the rolls, topping with reserved portobello slices. I have mixed bacon in my venison for years. - Healthy Recipes Blog Takes most of the deer to get that much but makes awesome burgers and meatloaf’s. I've used it in my sausage and meat sticks for years. Which can be done for making venison burgers. For burger we typically add 10-20% beef fat. Grill patties on the preheated grill until desired doneness is reached, about 5 minutes per side. One pack mixed with 5 to 10 pounds of venison is all you need for a big batch of sausage. Posts: 2,944. More on fat ratios in venison burgers in a moment. But you need to keep everything as cold as you can as it get very greasy when it gets warm. Strips of venison backstrap are wrapped in bacon, topped with garlic and brown sugar and then slow cooked to perfection. For patties I use 20% bacon ends and pieces with 1t High mountain burger seasoning per pound of venison. But we will do beef fat with bacon from now on. Using a ratio of 75% game meat to 25% pork trimmings will give the game meat some pork flavor and bind it when cooking, without removing the venison taste. Add equal amounts of ground pork sausage or ground beef with a 20 percent fat ratio to the ground venison to achieve a 50/50 mixture. I use a 3:1 venison to bacon ratio when I grind. Used “bacon ends” that were vacuum packed in 2 lb packages at Winn Dixie. Expert chefs have suggested using an 80 to 20% venison to … This is the minimum venison burger internal … On the other hand, an authentic sausage should be succulent. Venison:tallow. Meat is very lean. You just have to have it. Louisiana. 1/2 cup Hellmans real mayonnaise. Turn pan upside down and drop meat on oven rack. Fat adds flavor and moisture. Add cure to water, mix 4-6 minutes or until meat is tacky. 0. #2 smoked bacon from the local butcher `10 lbs/$30.00 doesn't take much to give a nice smokey flavor and bind the burger a little 10/2 ratio more or less olden tyred Re: Fat in deer burger [ Re: Davisfur ] #7068568 I go to the Mt. Renee's BLT Ranch Club Burger. Using a ratio of 75% game meat to 25% pork trimmings will give the game meat some pork flavor and bind it when cooking, without removing the venison taste. Some gets 16% bacon ends and pieces. Bacon does the same thing as adding fat, it just adds a little better flavor. In this article I’ll go over the best pork-to-venison ratios, when you should mix with beef fat, and a few other helpful tips. I grind the bacon 10 to 1 with the deer meat. What is the best venison to pork ratio for sausage? Some gets 20% pork fat. Cook over very high heat in a … Though, I’ve never met anyone who would turn down a venison and bacon burger. For the burgers: Ingredients: 1 pound of ground venison (We used moose and ground with bacon at a 80/20 ratio) Chopped Red Onion 1/2 Cup; Garlic 1 clove; Favorite spice blend (We used RecTec Freakin Greek) Sauce for moisture, you can use ketchup, A1, Heinz 57 or any of your favorites. They did a 50/50 mix of brisket to venison. Takes most of the deer to get that much but makes awesome burgers and meatloaf’s. Gives your burger a little big of fat to keep it together. Pork fat isn't as tasty as beef fat or suet. I want to make burgers for the first time. if i grind 1.5lbs of venison how much pork fat should i add to 1.5 pounds of venison. also i heard you can just add like fat back bacon. Same as that how much would you grind into 1.5 pounds of vension. I like a lean 85/15 ratio for burger. Gives it added flavor and is a nice change. Many venison recipes you see call for the addition of some kind of fat – usually ground pork, ground beef, or everyone’s favorite: bacon! Fat adds flavor and moisture. And fat helps hold your burger together. 2lbs bacon to 10 lbs of venison. I often struggle through some internal conflicts when I cook venison. Next we minced! Ratio will be around 20-25% with bacon added. 3 pounds ground venison; 1 lb of ground beef – An alternative meat source is added to venison summer sausage to add fat content to your base ingredients. I don't recall the price off the top of my head but it's less per pound than bacon and comes in IIRC a 3 pound package. Grind venison and bacon once, mix together by hand, dissolve seasoning in about a cup cold water, add to meat and mix again. You have to lock to doors before you eat these, or your neighbors will be over trying to steal them from you! Grind 3 pounds of hickory smoked bacon and 30 pounds of venison with a course grinder plate. Pork fat isn't as tasty as beef fat or suet. There is a difference in Pork Trimmings. Reply. My parents used to buy fat briskets to mix with ground venison. For sausage we mix venison and pork butt at a 60:40 ratio. Perfectly marbled venison comes out the other end. If you want a really good burger, get some bulk Italian sausage, and mix it 1:3 with plain ground venison. Remove bacon from the smoker, let cool, then thinly slice. Airy meat locker and buy the end cuts of bacon in bulk. Then either eat the bacon right on them like a regular 'bacon burger', or take the bacon off and just eat it like candy. So yeah the formula is the same as the beef tallow one. and mix it 80% venison 20% fat for burgers. In our experience, pork fatback is the best to use. can of black … We tried bacon and pork fat to the tune of around 30%. 2lbs bacon to 10 lbs of venison. Make and vacuum seal in 4 to 6 patties. The adds a glorious flavour and saltiness that contrasts and complements the other flavours we have. It was relatively cheap ~8$ for a 2 lb package. Step-1: After gathering all the ingredients, you have to wash them properly to make them germ-free. But we will do beef fat with bacon from now on. For medium rare to medium patties, make sure the venison burgers reach an internal temperature of 160 degrees Fahrenheit. You can use olive oil to roast them. Use the food scale to add the correct amount. Mix beef with venison, lightly, until combined. Bear in mind you need at least 25 percent fat content for a juicy burger. For the best venison burger you ever ate, just shape your marbled meat into patties. I buy Ribeye beef fat trimmings from my local market (25¢ lb.) 1. Then I grind about 30# of deer and mix it. Simply mix ground bacon into the ground beef. You can go for a 50/50 ratio, but I prefer to add 4 oz of bacon for each 1 lb. of ground beef. I started making these burgers after I transitioned to a low-carb diet. Suddenly, with no bun, the burger became the star of the show, and I wanted it to be as flavorful and as juicy as possible. Using a ratio of 50% game meat to 50% pork butts or pork shoulders will give you a high quality sausage with a pork influence. bacon drippings 1 14½-oz. Also, fat will be the first thing to go bad in the freezer. 1. My wife and I recently had a very successful hunt back on the family farm. We each harvested two deer. So needless to say we have a lot of Venis... Gary Ingredients: 2-3 pounds venison backstrap, cut into 3/4-inch strips; 2 packages bacon, pork or venison We add beef tallow- best is kidney tallow- at a ratio of 7:1 or 8:1. grass-fed meat (beef, lamb, goat, venison), wild-caught fish & seafood (avoid farmed fish), pastured pork and poultry, pastured eggs, gelatin, ghee, butter - these are high in healthy omega 3 fatty acids (avoid sausages and meat covered in breadcrumbs, hot dogs, meat that comes with sugary or starchy sauces) Adding fat to your grounded meat is sorely dependent on your recipe. If I'm making sausage I'll run the extra fat trimmings from a hog (that I always seem to save for some reason but never seem to render) at roughly 15% of total by weight. There is a difference in Pork Trimmings. Grinding Venison: How to Grind Your Own Elk and Deer Burger. If you want to cut in pork trim, use 3 pounds of venison, 1 pound of pork trim, and 1 pound of fatback. Venison is already delicious and nutritious in itself, but when mixed with pork fat, you can bring even more flavor out of your deer meat. Uuhmmmm, uuhmmmm, GOOD !!!!! That biblical first bite that oozes with succulent juices and flavor won’t happen if you don’t get your fat ratio right. 2. this is a good hamburger recipe , we use the ground venison with . 3. For the build I started off with a potato bread hamburger bun with a slice of Colby Monterey cheese on the bottom bun then added the burger on t... ... diced bacon, ground, fatty pork butt or even pork belly fat to the ground venison meat. We're going to try hot dogs and brats this year and will use a 80:20 mix. (Gloves work well for easy cleanup.) (photo by Dan Schmidt) So, using these formulas on my big doe from last week, we get these results: Doe 1: Field-dressed weight = 156 pounds. In addition, meat pies are a great way to feed a crowd. jerseyhunter. 4033. This is the ratio of lean meat to fat. It is very easy to make using just the meat you would use to make burger without any fat and adding pork and add the seasoning and cure and mix it all up and smoke according to instructions. This would be for meatballs, loose sausage,, etc. Trimmings always work the best. Pack the number of patties you usually use for a meal in a vacuum packer and they are good in the freezer for at least a year. A certain ratio of fat must be included because one of the secret ingredients to a juicy meat burger or sausage is fat. Add to the bacon and bacon drippings bowl. With most ground venison recipes, my magic number is 80 percent lean and 20 percent fat. Read the full answer. See recipes for Crockpot buffalo ranch chicken sliders too. My wife and I recently had a very successful hunt back on the family farm. If you wanted to mix beef fat into venison meat. If your going to make close to 10 lbs of venison SS i would go 8.5 lbs of venison and 1 lb of beef fat and 1/2 lb pork butt or 9 lb venison and 1 lb of beef fat or pork butt. . BP-B2 Re: Mixing bacon w deer burger? Fat is fundamental to creating a juicy product. Everything you add bacon to will taste like bacon, which is why I prefer pork belly. Place your burger into the pre-heated, dry pan. These venison burger patties rely on a pretty typical fat to meat ratio of 80:20 and because dear meat is so lean meat we use smoked streaky bacon to supplement the fat. Accordingly, what can I mix with venison burger? Ratio will be around 20-25% with bacon added. For me, I take 10# of 73/27 ground beef my local butcher sells it for $32 a tube. Chill overnight or place in freezer for 3 hours. For Meatloaf or Meatballs I mix 3/4-1lb pork fat,and 3/4=1lb beef suet -10 lbs venison. Usually that means 12 pounds venison, 3 pounds bacon ends and pieces, 12 t or 4T seasoning. Trimmings always work the best. They can vary from 90% fat – 10% lean to 50% fat – 50% lean. I used venison — a doe I shot in Oklahoma, thus this post — ground in a 4.5 mm die (fine in most home set-ups), with bacon ends to a ratio of 85 percent lean to 15 percent fat. Venison bacon cheese burger. Place formed bacon on smoker racks and increase the smoker temperature 10 degrees every hour until the smoker reaches 180 degrees. It’s especially great for burgers, meatloaf, meatballs, and every hunters favorite: snack sticks and sausage! 5 lbs venison/antelope/elk and 1lb bacon ends and pieces. Press and pack meat in pan good and firm. This was the best. Mixing bacon ends according to this ratio will make your burger patties tastier than ever. just now. Here is a photo of some venison Bacon I made this weekend it is a 25 lb batch with a 15 lb venison and 10 lb pork ratio. If the onions are cooking too fast, lower the heat.

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