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Discussion Starter · #1 ·
So I got my first doe on Sunday and got her all butchered up (with some help from my cousin and family friend), I'm ready to make some ground beef and know you must add some sort of beef or pork fat. What is the way to go about this? Mix in strait fat or some ground chuck or some ground pork? Anyone have a technique they can share??? Thanks in advance for any help.
 

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i use pork shoulder(picnic). i add about 15% pork. i cube the veniuson and cube the pork, mix well and grind.
 

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Discussion Starter · #4 ·
I was told if you dont add the "fat" the meat wont hold together well. I"m gonna try it both ways, I'll do one batch with some fat and the other I'll leave alone and see how it turns out. Cant wait for some venision tacos!!!!!
 

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my dad used beef sewet "if thats how its spelled"
 

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On ocassion I add smoked sliced bacon, adds a little pork fat and smoked favor. Might not be for everyone. But we like it. Like Super X said, I like it straight up, My wife likes ground vension with bacon when she makes chili.
 

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I add 1 lb beef suet(fat) to every 4-5lb venison. I cut the venison which is partially frozen into small chunks, I then cut the beef fat which is also partially frozen into smaller chunks, mix it all by hand and then grind. I also refrigerate my grinding head while I'm cutting the meat and fat to keep everything cold. If I'm going to make meatloaf or meatballs I through in a few pounds of pork fat or shoulder into the mix.
 

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The other option is to buy ground pork when you're ready to use the venison, just mix the two ground meats together and use.
 

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Stay away from the suet,tell the super market butcher that you are looking for a "rich" chuck roast. Cut that into pieces that will fit into your grinder and grind both meats at the same time. Figure 1-lb of chuck for every 4lbs of venison. Stick with the beef, just in case you want your burgers a little pink.........Make sure your trimmings are cold before grinding and get them in and out of the grinder as quick as possible.
 

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I was told if you dont add the "fat" the meat wont hold together well

If your making tacos the meat doesn't have to hold together. but for burgers, meatballs, etc. I mix some pork. about 1/4 lb ground Pork for every 2lb venison seems to do the trick
 

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Pork butt 75/25 mix or 10-15% pork fat
 

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i have used beef suet for years. about 4lbs to a boned out deer, minus the loins.
bone out, clean off silver.

strip suet and freeze

3/8 plate

mix meat and fat


should look like this

then onions, garlic, sometimes green peppers

all veggies through a 3/16 plate

then a couple packs of montreal steak seasoning, mix
then run it in a 1/4 plate

looks like store bought.

i vac seal in 1 1/4lbs packs. make the patty, then freeze overnight. then vac seal, no blood to deal with. i do about 150 packs a year for my family, we buy no beef ground meat.
 

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I add nothing.Depending on what you use it for will determine on how you prepare it.If you make meatballs add alot of bread crumbs and water.Of course egg also but you will have the greatest meatballs you ever tasted.
 
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