|
Post by yedneck on Nov 29, 2007 5:24:00 GMT 12.75
I want to grind up my deer meat and make hambuger out of it.How much Fat back do I need to add to the meat and I think I add by the pound.And do I grind my deer meat one time frist and than come back add the fat and the meat togeather and regrind the stuff togeather.Not sure.HELPPPPP.
|
|
|
Post by Two Tales on Nov 29, 2007 5:53:47 GMT 12.75
I only grind as I need it, and how much fat I use and what kind depends on what I'm doing with it...for soups, chili and the like I add nothing...if it goes on the grill as a burger then it's between 10 and 20% never more than 20%...ie 2# of venison needs at the max 7 ounces of fat added (I know, that's more than 20%; it would actualy be 6.4 oz)...I'll also add some chopped garlic and or onions to the mix and let it stand over night in the frig to let those flavors meld with the meat...it also depends on who's coming to diner I do not use pork fat if my Jewish or Muslim friends are coming...
I hope this helps...
|
|
|
Post by raingauge on Nov 29, 2007 7:12:56 GMT 12.75
I do the same as two tales, but will add a little liquid smoke on occasion. Meat ground just before use has a much better flavor than frozen, then thawed, ground meat. I have a Griswold #1 grinder for just that purpose, grind up a couple of pounds just before I use it. I'm not sure what I have in mind when I cut up a deer, I just cut it into big chunks. When I thaw a piece, I decide if it is stew, meatloaf, burger, whatever.
|
|
|
Post by gsoflittledove on Nov 29, 2007 14:35:32 GMT 12.75
The Experts have spoken, (but the rest of your question.) Add fat and spices then grind, then re-grind for good mixing
|
|
|
Post by raingauge on Nov 29, 2007 19:44:26 GMT 12.75
Yer right, gslittledove, I got carried away and forgot the original question. good thing this wasn't a pop quiz.
|
|
|
Post by yedneck on Nov 30, 2007 1:57:22 GMT 12.75
Thank you folks for the reply back.I have never had a question on here that some one could not give me a good answer. Happy holidays to you all and thank you again
|
|
|
Post by Paws on Nov 30, 2007 3:19:39 GMT 12.75
You can go ahead and grind it up before you freeze it. Generally I don't except for the scraps cause I never know how I plan to use it. Just make sure you either cook prepared patties in a hot skillet from frozen else thaw them out really really slow. Also remember that if you freeze it ground and seasoned that freezing intensifies the flavors of seasonings. You guys are making my mouth water for deer burgers! Deer burger, sauteed red onion, melting cheese patty on top, sliced red tomato, lettuce bed on the bottom, Miracle Whip on the top, three strips of crisp fried bacon on top of the cheese, sauteed portabella mushroom cap on top of the bacon.... Now I done it!
|
|
|
Post by Toby Benoit on Nov 30, 2007 13:20:15 GMT 12.75
Ain't heard from you in a while Yedneck....I reckon you got lucky, huh? Congrats on your deer! I grind all of mine up and package it in two pound packs. Two Tale's is right about grinding it up as needed preserving a bit of flavor, but I use it in so many recipes that call for ground meat, I just go ahead and grind it up ahead of time. When I set some aside I know I'll be putting on the grill, I'll mix it with pork fat with a 1:5 ratio of pork to venison cause it'll help it stay together and not fall apart on me. Otherwise, I don't mix any fat into it. Leaner's healthier!
|
|
|
Post by othmar on Dec 1, 2007 13:19:25 GMT 12.75
Many good answers to a question I hear often.
You can add up to 30% pork back fat to the deer meat.
30% fat (regular ground meat) 23% fat (medium ground meat) 17% fat (lean ground meat) 10% fat (extra lean ground meat)
You should add the fat BEFORE you grind up the meat. Cut the meat and fat into equal sized chunks and then mix well before grinding.
Tip: Cut meat and fat into small chunks, this makes it easier for the machine and thus the final product will be of a better quality and texture.
Use only pork back fat as it has a firmer texture (similar to meat) and is less likely to smear in the grinder as other forms of fat do. Also make sure that the meat and fat are good cooled down, even slightly frozen but still soft to the touch, before grinding the meat up. This will again give you a better quality product and texture of the final product.
Tip on fat: You also can use beef kidney fat. Beef compliments deer meat and will give the end product a well-rounded flavor. I use this when I have guests that are not so keen on the wild game taste. Many have eaten deer meat and never knew it until I told them.
You can grind all the meat up and then freeze it, just make sure that the meat is as airtight packaged as possible. To this end form pre measured portions of the ground meat into firm meatballs and then wrap them tightly into plastic wrap and then into thick paper, like butcher wrap or newspaper, to prevent freezer burn.
If you own a Food-Save household vacuum sealer you will not need the above packing steps. Simply form a firm meatball, put into the vacuum bag and vacuum it.
Personally I do not advice to spice, season or marinate meat intended for the freezer. The salt content in many seasonings and marinades will prevent the meat from freezing properly plus some spices and herbs will lose most all the flavor when frozen.
Hope this info is helpful to you.
|
|
|
Post by Paws on Dec 2, 2007 5:40:24 GMT 12.75
|
|
|
Post by Brikatw on Dec 3, 2007 12:59:44 GMT 12.75
The way it happens around here is simple. We graind the meat and package it for hamburger or sausage. IF we do sausage, (patty) we spice it them freeze if it's going to be straight burger them it's frozen that way. I DO spice the meat before grinding as well. Now as far as the fat adding goes, MISS KATHY adds ground turkey to the meat depending on what sehe has in mind for it. Regardless wr or not it is sausage. The turkey is one of those items that I am not so much restricted on. It adds the fat that's needed AND does not effect the taste. From there, she uses it pretty much like she does beef in recipes.
|
|
|
Post by Snake Eyes on Dec 4, 2007 0:55:31 GMT 12.75
Hmm, Since I have my deer processed by a trusted butcher friend. I have pretty much have half made into deer burger,take a few chops and a roast and the tenderloins.The rest is made into venison summer sausage.The burger is not seasoned at all until it is thawed and I am ready to use it.If I use it in chili or spaghetti sauce I will not add anything to it.If used in a burger I will add unseasoned pork sausage at a rate of 3parts venison to 1 part sausage,mix together and treat it like hamburger. Just an opinion! snake-eyes
|
|
|
Post by yedneck on Jan 27, 2008 5:47:21 GMT 12.75
I want to thank all my friends for the replyes back on Deer burgers.You have all been a great helpto me.
|
|
|
Post by azslim on Mar 16, 2008 16:11:33 GMT 12.75
Want to make some good burgers, grind lean meat with some bacon for the fat, add in onions and either green chiles or a jalapeno. Cook em up on the grill with some tater slices on a veggie tray and you are good to go. I do this with game or buy the steaks at the market that are about ready to expire, trim all the fat then run em thru the grinder. Up to you how much bacon you use, for me it is about 3/1 meat/bacon mix.
|
|