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Post by yedneck on Oct 26, 2007 10:22:46 GMT 12.75
Trying to find out how to make hambuger out of my deer meat.I have my grinder to grind up my deer meat but what do I add to it to help make hambuger.Have herd a few differant ways.Just dont know what way to go. Helpp.
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Post by Paws on Oct 26, 2007 10:51:58 GMT 12.75
About all you need is a little fat since venison tends to be a bit lean. Use either beef suet or pork lard making sure it hasn't been seasoned. This time of year you can generally find suet in the grocery pretty easy. You want to mix it pretty much the way you like your beef burger by percentage of fat. Hamburger is about 20 percent fat, Ground round is about 15 percent, ground sirloin is usually around 10 percent or less. So whichever version of beef you like the best you should try that mix first. You can mix up just a bit of each and fry it up and see how it works for you before you do the whole thing. After you get that figured out you got to decide how you want it seasoned for the pan and prepared. One of my favorite ways is like this. Fry crisp several slices of bacon and set aside. Slice fresh sweet onion, tomato, and set out some dill pickles, Miracle Whip, catsup and brown mustard. Mix a pound of your ground meet with a pack of Liption dry onion soup mix and a couple splashes of worchestershire sauce. Mix it up real good. Make up four patties and flatten down to about a half inch thick each. Take some crumbled bleu cheese (about a quarter cup and top one of the paties. Put another patty on top of that and press it down. Repeat for the remaining patties. Fry over medium heat for about five or six minutes for each side. Place on a seeded bun topped with the bacon, onion, tomato, pickle, catsup, and mustard . Lettuce on the botom bun is good too. Serve with hot crisp fries!
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Post by Bro. Freddie on Oct 26, 2007 11:25:38 GMT 12.75
We don't put any fat in ours. It is better that way or so we think. But I have heard that if you would gind up about 8 slices of raw bacon with about 2 lbs. of venison it would give it some of the fat you need to keep it from being so crumbly when frying.
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Post by Mars on Oct 26, 2007 12:49:38 GMT 12.75
I don't add anything as well. Always figured that if I wanted it to taste and act like beef/pork then I might as well just get a cow/pig.
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Post by Paws on Oct 26, 2007 15:04:10 GMT 12.75
What's a beef-pork and a cow-pig?? Up in Iowa under the bridge tween Bettendorf and Rock Island there is a restaurant that makes up their hamburgers with the meat all crumbled that they call a "loose meat" Maid Rite! Just like a big fat girl; hard to hold and a bit sloppy! That bleu cheese will help hold them together if you don't want to add any fat and you can mix an egg up in there with the meat and seasoning to do the same thing.
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Post by Mars on Oct 27, 2007 0:05:46 GMT 12.75
I'll explain cow/pig if you explain what a tween is.
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Post by Paws on Oct 27, 2007 0:22:49 GMT 12.75
Tween is kinda like taint but a tad larger in this case!
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Post by Mars on Oct 27, 2007 5:21:02 GMT 12.75
OK, I really don't know what a cow/pig is but I bred it to a goose and when the offspring learns to fly we are all in trouble. ;D
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Post by Paws on Oct 27, 2007 5:45:50 GMT 12.75
I'm not certain but I think I may have seen a cow-pig once in Amarillo. They were calling the Buffarillos at the time!
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Post by Toby Benoit on Oct 27, 2007 11:40:02 GMT 12.75
Bone it out, cut away any excess "silver meat" skin away from your lean cuts and run it twice through a course grinding plate. Put it in two pound balls and wrap up good and tight in a couple of layers of butcher paper and pop 'em in the freezer.
I love ground venison in a wide variety of dishes. You can't beat it in chilli or spaghetti sauce. It's really good browned and used as a pizza topping too!
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Post by Two Tales on Oct 27, 2007 19:31:20 GMT 12.75
Cut the meat into roasts....put in a vacuum bag suck all the air out and freeze it....when you want burgers bring out what you need, grind it up and cook it...grinding meat before you freeze it will incorperate AIR into the meat....and air and cold just don't get along....you'll be amazed at the difference in taste you get from them...
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Post by RogueWarrior1957 on Oct 29, 2007 7:27:42 GMT 12.75
Another mistake in venison hamburger...people around here always want to add a bunch of fat beef hamburger and mix it in. YUCK! That stuff makes it taste rancid very soon!
What I do with my scrappy pieces of venison after cutting the roasts, and the trimmings off the neck and etc...I run it through the food processor, then put it in a gallon freezer bag, enough to squeeze tightly into the bottom of the freezer bag (forcing the air out...) and then you want to roll it over into a round mass like a country sausage. When you get ready to use it, just thaw it enough to slice like sausage patties, roll in flour and then pan-fry for the tenderest steak medallions you've ever had. They have a great flavor, and keep well since it is ground fine enough to eliminate the air which causes freezer burn and horrific tastes.
Really good with hot biscuits and gravy!
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Post by Snake Eyes on Oct 29, 2007 23:26:19 GMT 12.75
Paws, Those Buffarillos probably run with the Jackalopes snake-eyes ;D
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Post by Snake Eyes on Oct 30, 2007 0:06:57 GMT 12.75
RogueWarrior, That sounds great! One thing that would add to it, is pan frying over an outdoor fire.Add some diced green peppers,maybe some sliced half onions and sliced portabella mushrooms.I do add abit of regular ground sausage to the ground venison(I try to keep it at 1# sausage to 5#ground venison). 90% of the time I will have the venison(except for the tenderloins)made into summer sausage or ground venison unless a non-hunting friend mite want some chops or roast. That is just me, but to each his own. snake-eyes
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