dv808
Member
I like 70% venision / 30% thick cut bacon. Perfect amount of fat for binding and cooking.
I did this this year. Used "Ends and pieces" of bacon you can buy in bulk at the grocery store. Made some hamburgers when it was fresh and grilled them with just salt and pepper. They were great! Made up a bunch of it, (We shot 5 deer this year) and vacuum packed it. After sitting in the freezer since November, the bacon taste overpowers the deer. I've always just ground up my meat and if I mixed it with anything, done it right before cooking. I thought this would be a better way and less trouble when we use it. I've tried it with beef in the past, and it didn't keep well that way. The only way you can mix deer with anything and have it keep well seems to be making it into sausage with a pork mix. I'm going to go back to just grinding it up, and mix it with cheap (70%) hamburger meat before cooking when I need it to stick together.I like 70% venision / 30% thick cut bacon. Perfect amount of fat for binding and cooking.
when I make venison meatballs I just add egg for my binder. all my venison is pure ground, I don't add any fat when grinding . if I am going to make burgers I do add ground pork. 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. Dam now I am going to have to fire up the smoker for some Elk ABT's
Back in the day when I took several meat processing classes in college, we as a class did blind taste tests with different wild game using pork and beef suet in burger, sausage, etc. Pork fat won hands down. Our professor advised it went like that year to year. Haven't messed with beef fat since.
Yep.I like 70% venision / 30% thick cut bacon. Perfect amount of fat for binding and cooking.