To ensure a properly grilled steak allow the meat to sit at room temperature for 20 minutes. The 90-10 ratio will produce a lean patty, whereas an 80/20 will be richer. So it’s the go to fat for venison or even pepperoni where added fat is necessary. and we dont add water either. How Much Fat Should You Add? I used to get a lot of return clients when I cut wild game because of the burger quality and the fresh, quality suet is key. 4 cups of meat and 1 cup of suet go into a nice bit stainless steel mixing bowl. … However. let the meat market do the mixing and 1lb. I mix beef suet with mine 20 beef /80 venison then it depends what I'm going to make if I add pork too and if I do add pork it's pork sausage for meat loaf or meat balls. 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. First, I want to thank you for your responses. Walleyebry Fat adds flavor and moisture. Most times I get them free or VERY cheap (got 15# total for $3.00 last time). It took us 10 months to finish it all and had no ill flavors. Here’s a rundown of the numbers: But, like I said earlier, there’s no right or wrong answer to this question. Twenty percent is the minimum amount that I would add, but 30% is considered standard. Pork fat makes lard. JavaScript is disabled. STUFFED SHRIMP AND CHEESE GRITS (BBQ STYLE). Owning a kitchen scale comes in handy for grind proportions. A lot of replies here so its your choice is or is it not ok? So even if you have an oddball number like 37 pounds of Venison you just use the chart and pick the meat values that add up to 37 pounds of meat: 20 meat (5 fat) 16 meat (4 fat) 1 meat (0.25 fat) = 37 meat / 9.25 fat (46.25 mixed) I generally go the other route and try and figure out how much … Mincemeat is a mixture of chopped dried fruit, distilled spirits and spices, and sometimes beef suet, beef, or venison.Originally, mincemeat always contained meat. Bowhunting and Archery Information Article. Turn those lesser cuts of deer meat into awesome venison hamburgers. Do not add liquid! And fat helps hold your burger together. I normally get the beef fat when I can vacuum seal it and into the freezer then take it out and defrost it in the fridge when I'm ready to make the sausage. Venison of all kinds is pretty lean meat, so adding a little fat of some kind when grinding venison improves the flavor and texture a great deal. packages. My rule of thumb is to add 10-20% fat when making venison burgers. pork sausage to 2 lbs. This won't be fermented summer sausage. So wanting to make some venison summer sausage and snack sticks... would beef suet work well for this or not? Beef suet is a hard white fat from around the kidneys of cattle and it is something the British use (at least traditionally) for making things like puddings and pastries. As they are talking 3 to 8 inches of snow for us tomorrow thought it would be a good day for grinding and stuffing. When you’re baking your mince pies the suet will bake into the pie crust enhancing texture and flavor. Pork lard will keep a long time. Many modern recipes contain beef suet, though vegetable shortening is sometimes used in its place. Venison is much leaner than beef and it will grill in half the time. If I would be better at taking notes, that I could find when needed, would help. I wouldn’t do the beef fat , myself. I typically do 5 lb of elk / deer with 1 lb of beef suet for my standard grind. I use a wooden spoon to pack it in tightly. You can also use beef suet, but the texture and flavor aren’t as good as pork. Reason I dont like to use pork because the freezer life compared to beef is much less. Your preference. You can add 25 percent pork and 25 percent beef for three-meat mixture. Cut into 1-inch wide strips, cubes or chunks. Been even longer since I did ss. last year it was 6 % beef in the deer and this year we done 10% beef, just cause we had a lot of fat. It has a pretty objectionable, strong flavor. I usually make my own suet when I have access to some kidney fat from locally-raised, grass-fed cows. But ive never used beef suet . Add two beef bouillon cubes per quart of venison. But for a store-bought option I recommend Atora Shredded Beef Suet from England and a household name since 1893. For burgers I just add onion soup mix and a little red wine to venison beef mixture. They... Our picks for the week’s best hunting, fishing, wild foods, and conservation content. That would be about 1/2 lb. As I say a lot of times on different post it all comes down to personal preference. I usually use a higher fat content beef burger and mix it 50/50 with the venison. I either use all venison (if I’ve had a good year! morning, 50% deer, 30% bull meat, and 20% pork. 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. The downside is that it’s typically only sold in butcher shops, so you might have to call around and hunt it down. The shelf life of that sausage will be short. Same goes for the pork. Remove large bones. Joined Jul 20, 2013. when I make deer burger I use 10 lb deer , 1 lb bacon , 1 1/2 -2 lb beef suet ............ makes the best deer burger ! I did take mine right from smoker to deep freeze set at -20f where it stayed until thawed but everybody loved it. Mar 17, 2018. But I could get the beef suet, just butchered today, I have used beef before but not in a fermented summer sausage. This along with rendered fats are not typically used in sausage making. Fat is the emulsifying agent that allows the mixture to stick together and retain juiciness. Let me know how you like the Owen's seasoning in it I'm thinking I want to try some. On the other hand, an authentic sausage should be succulent. It’s no secret that venison on its own is super lean. The amount of fat to add to your venison will depend on what you want to prepare. This is why you can store pork fat rendered as lard shelf stable for a time but not beef fat. stringy bacon ground elk was not good. How do you render the beef suet using this instead of the crock pot? Guess I should have added in we use the suet when we grind our venison into burger, at 15 %. Ryan I usually use beef fat when making summer sausage and have never had any problems with it going bad in the freezer or with the taste. For sausage I pefer a 60/40 or 70/30 mix with venison/pork butts. Beef fat will not keep. Use deer meat that was refrigerated less than 24 hours after kill to reduce the amount of gamey taste and to have venison that can be seasoned to taste more like beef. Beef suet can/will go rancid. 17. I'll buy plain ground pork and side pork to mix with the ground venison for making sausage. 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. 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 wouldn't use suet for any thing but feeding birds. When making deer burger, as Cowgirl stated, I like to get the boxes of end and pieces bacon to grind and mix with the venison. In terms of fat. You can incorporate a little into the mix, but be cautious about how much you add to avoid bites that coat your mouth with wax. Venison can be gamey tasting, depending on the way it is handled and processed. venison beef mixture. 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. Fat is fundamental to creating a juicy product. Sure, you can use eggs to make it stick, but you won’t get the same mouthfeel since eggs don’t melt when cooked. venison beef mixture. 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. The fats should be chilled before grinding. Fat is fundamental to creating a juicy product. I would stay away from the suet. Prepping your meat before canning venison in this way should help produce a delicious meat you’ll use in a variety of recipes and enjoy! This fatty cut comes from the shoulder of a pig. I take my own meat. Secure the lids and process for 1-1/2 hours at 10 pounds of pressure. Beef Suet. Spencer Neuharth works with a rule of tens: 10% fat for burger, 20% fat for sausage, and 30% fat for everything else (snack sticks, summer sausage). I want to say my guy usually puts 3-5 pound per 20# of deer which is usually what I take him out of these little TN I kill. However, if you plan on preparing burgers, meatball, or meatloaf, you need a 20% fat content. That would be about 1/2 lb. Short term use and consumption, you will get by, but longer term, pork fat is our friend. Allowing the steak to warm slightly will help the meat to grill evenly. each person has their preferences. Anything higher is a bit indulgent, but we won’t judge you. For burgers I just add onion soup mix and a little red wine to venison beef mixture. The 90-10 ratio will produce a lean patty, whereas an 80/20 will be richer. The year I made mine with beef I made 30 lbs. Similarly, how much fat do you add to venison for sausage? We noticed that you're using an ad-blocker, which could block some critical website features. I know many say to use pork butt which gives approximately 80/20 ratio of meat to fat. 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. For some hunters, adding domestic fat to venison is taboo. Thawed and ate in each setting. Ratios vary, but the … It costs more but you can add pork shoulder or beef brisket to it as well. 1. Add Fat. Beef suet is not the same as beef fat. I use beef for my venison and pork for my wild hogs (always add suet to my wild hog- WAY TOO dry without it). CANNED VENISON RECIPE This recipe makes 5 to 7 quarts Ingredients 10 lbs raw cubed venison 5 to 7 beef bouillon cubes 2 large onions, ringed or cut into strips beef suet PER QUART JAR ADD: 1 teaspoon canning salt 1/2 of a beef bouillon cube Directions Now pack with cubed meat and add 7 to 10 pieces of onion per jar (or personal preference). Instead of adding fat to your ground venison, use … Most meat processors will add beef suet to your ground elk or deer meat. we just defrosted and some stuff from 2011 was just moved to the top to finish off. I do have some left in freezer from last year but butcher said it will go rancid also so don't want to trust it. Perhaps Brody Henderson has the right idea; he grinds everything with 25% fat so it’s versatile for all cooking applications. Pat dry and pack 1 quart jars until full. the seasoning is a persons preference. Usually the trim off of other cuts of beef I have saved. Forming patties Gently pick up ⅓ pound of ground venison … So wanting to make some venison summer sausage and snack sticks... would beef suet work well for this or not? Big bucks, land management, rut reports, and tips for the whitetail obsessed. 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. My rule of thumb is to add 10-20% fat when making venison burgers. Rendered pork fat is called lard, beef … Will always be refrigerated, not something that is shelf stable. We have never had any issues with flavor using it that way. The mature doe I killed last week all fit into a walmart sack and the meat to be ground weighed 17.5#. Homemade Deer Suet – Make deer fat into bird suet Author Don Oldfield Categories Parts , Slow Cooked Posted on November 16, 2015 November 7, 2017 Making suet is easy, and a great way to draw in and feed birds to your feeders through the winter. This was the hardest part for me to get, but when you are canning venison, you really don’t add liquid. But to get an 80/20 mix for SS with my venison I don't really want to add that much pork and lose the venison flavor. Add Some Fat. If you like beef hamburgers you will love these venison burgers. from my understanding its a lot like what they use from a pig to make leaf lard. Ryan Callaghan sits on both ends of the spectrum, ranging from 100% venison for burgers to 50% fat for sausage. Kept it frozen until use. Usually use a 15% ratio (about 12.5# meat and 2.5# trimmings) for both. 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. Mixes from Owen's BBQ, using cure 1 with both sticks and ss. I know many say to use pork butt which gives approximately 80/20 ratio of meat to fat. On the other hand, an authentic sausage should be succulent. This serves a number of purposes, like adding flavor, moisture and composition. I tend to like to only lightly salt our meat, so I only use 1 tsp per quart. Rinse venison. My question is how much beef fat should I mix per pound of deer burger? Beef Trim fat on the other hand if great for venison (especially burger). It will make it's own juice, and a layer of fat will be on the top. I always add about 15-20 percent fat if I’m making hamburger or kebabs, which makes the meat juicier and more flavorful. Add ½ teaspoon of salt per pint or 1 teaspoon of salt per quart to the jar, if desired. Use the food scale to add the correct amount. When field dressing a deer, you’ll find a thin, lacy net covering the stomach. You can add 25 percent pork and 25 percent beef for three-meat mixture. 2. Don’t use venison fat, though. The amount of meat that you have on hand probably won’t come to an even weight, and it’s perfectly fine to be flexible with ratios. Sure tastes great on a prime rib or a steak, even a nice hamburger! Another option is pork belly, which is the first choice for those who really disdain the taste of venison. I will respectfully disagree with frozen beef fat losing it's best flavor. Typically I would use pork back fat but nobody had any on hand. Use the food scale to add the correct amount. I’m a fan of keeping the math simple, so I work in 5-pound portions. 2. When you’re ready to put this into practice, here are a few of our favorite recipes to try out. FYI: If you can’t get beef fat anywhere else, U.S. Wellness Meats sells 5 pounds of beef suet coarsely ground for $20.95. The venison is trimmed up and cut into nice small hunks that will work well in their grinder, then they mix the meat & beef fat at a 4:1 ratio. Many venison recipes you see call for the addition of some kind of fat – usually ground pork, ground beef, or everyone’s favorite: bacon! This makes for a very thorough mix. the pork adds good taste. My question is how much beef fat should I mix per pound of deer burger? Pack hot meat loosely into hot jars leaving 1 … Does Venison Need Fat? I firmly believe the best type of fat to use is pork fatback (pure white fat from the back of a pig). The mature doe I killed last week all fit into a walmart sack and the meat to … Here are some guidelines for Venison or Elk: 1. For things like venison chilies, sloppy joes, and tacos, we recommend a 10% fat content. In my experience, the beef fat is fine to use. Tasted great. 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. Similarly, how much fat do you add to venison for sausage? Depending on what you’re planning to cook, you may want to add fat to your ground venison. Management, rut reports, and tacos, we recommend a 10 fat! ’ m a fan of keeping the math simple, so I work in ss and sticks which the... 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