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Post by yedneck on Dec 8, 2008 4:14:27 GMT 12.75
Have herd some folks say they Grind all there deer meat into hamburger style meat.What I dont undertsand is Some say they add fat to it and some say they dont add anything to it.What is the correct way to Process deer meat into hamburger,I no I may sound dum but I want to learn the correct way to do my deer meat.And If you add fat how much per pound. Thanks
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Post by Paws on Dec 8, 2008 5:28:03 GMT 12.75
Have herd some folks say they Grind all there deer meat into hamburger style meat.What I dont undertsand is Some say they add fat to it and some say they dont add anything to it.What is the correct way to Process deer meat into hamburger,I no I may sound dum but I want to learn the correct way to do my deer meat.And If you add fat how much per pound. Thanks I like to add a little beef fat to my burger meat just to make it a little easier to handle and cook. It does add some beef flavor as well and makes the meat more moist. For amount I like ten to fifteen percent fat so for ten pounds of meat I'll add a pound to a pound and a half of suet while it is being ground. It's a personal preference kind of thing. The right way is however you happen to like it!
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Post by Toby Benoit on Dec 8, 2008 6:45:01 GMT 12.75
Yep, no right or wrong to it. I like a little fat, but prefer pork to beef. In fact I have two hogs and a deer I'm fixing to sausagize together as soon as I put anudder deer on the ground. The fat keeps the deer from breaking up on the grill when you're trying to flip them and doesn't let it dry out so bad in burgers and meatloaf. Kilt ya one, didja?
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Post by Mars on Dec 8, 2008 11:17:14 GMT 12.75
I prefer only deer in my venison burgers. The deer I kill up north have enough fat on them to make adding any redundant. I have all bucks made into sausage or hamburger(sans tenders and backstraps) but does and button bucks go into a standard cut.
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Post by othmar on Dec 8, 2008 16:24:37 GMT 12.75
Have herd some folks say they Grind all there deer meat into hamburger style meat.What I dont undertsand is Some say they add fat to it and some say they dont add anything to it.What is the correct way to Process deer meat into hamburger,I no I may sound dum but I want to learn the correct way to do my deer meat.And If you add fat how much per pound. Thanks As you can see on the responses, everybody likes their venison slightly different. Some hunters are not very keen on strong game flavor and to reduce it they cut every ounce of fat off the meat leaving nothing but sheer muscle meat. This makes for dust dry burger and sausages that will fall apart. To add some much needed moisture back into the sausage or burger you can use pork or beef fat. You can add as much as 30% of the total meat mass, with 20% to 25% been the average and you can go as low as 10%. Fat not only adds moisture but also holds the flavor of spices and seasoning. Meat does not hold any flavor (unless marinated) the fat does. Beef fat is by many preferred because it ads a complimentary flavor to game meat whereas pork fat is quit high in the acid content and tends to imprint its own pork flavor on game meat. To find out what suits your taste best try a few small batches with different amounts of fat and no fat, beef and pork fat. I recommend only using kidney fat, as this is the purest fat. Hope this helps you out.
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Post by Snake Eyes on Dec 9, 2008 0:01:04 GMT 12.75
Have herd some folks say they Grind all there deer meat into hamburger style meat.What I don't understand is Some say they add fat to it and some say they don't add anything to it.What is the correct way to Process deer meat into hamburger,I no I may sound dumb but I want to learn the correct way to do my deer meat.And If you add fat how much per pound. Thanks yedneck, As you can see from the replies,there is no right or wrong,it is strictly a matter of choice and taste. In my ground venison I add 1# sausage to 4# venison,but that is me.Others may very well use more or less, or none at all. snake-eyes
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Post by Jerry on Dec 9, 2008 0:47:01 GMT 12.75
I really don't know the mixture, probably similar to snake eyes', but my son-in-law has a local place prepare smoked venison sausage. The mixture is excellent because it has such a great flavor. However, for my taste I like a little less of the smoke. My son-in-law has it made with a very heavy smoke flavor. To me, that much smoke tends to overpower the other flavors.
I can tell you this, however. We don't turn any of it down. ;D
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Post by raingauge on Dec 9, 2008 3:51:36 GMT 12.75
I tend not to mix fat in my burger, to keep it from falling apart I'll mix an egg in with it at the time of use. I have used buffalo kidney fat when making sausage tho, I can say it barely works, just keeps the burger together long enough to be cooked. The deer around here are really mild in flavor, not much game taste. Guess that comes from all the alfalfa they eat. Y agree with the others, no right or wrong to it, just personal taste.
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Post by othmar on Dec 9, 2008 4:42:54 GMT 12.75
I tend not to mix fat in my burger, to keep it from falling apart I'll mix an egg in with it at the time of use. Egg works well to hold a burger together but t does not provide moisture to the mix. The problem might be in mixing the meat and fat and not so much the type of fat you use. A common problem is that the two are not mixed well enough and then separate during cooking. For best results fat and meat have to be very well mixed until fat and meat bind. The procedure to achieve that is the same used in mixing bread dough. You made an interesting point. The quality and flavor of meat is in large determined on the diet available to the animal. A Mid-West deer that has access to agricultural crops, oak, and persimmon has much less of a “game” taste then a deer from the west where the only food is poor quality grass, shrubs and the odd berries. Example in case; Here in British Columbia a spring bear tastes very different then a fall bear. In the spring the bear has access to clover, a variety of nutritious flowers and herbs plus a variety of wild fruit. In the fall the bears eat carryon, gut piles (left behind by hunters) and decaying salmon.
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Post by princessrunamuck on Dec 9, 2008 12:09:40 GMT 12.75
HAND OVER MOUTH
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Post by Two Tales on Dec 9, 2008 13:04:51 GMT 12.75
I'll add up to 2# of fat per every 8# of lean meat...BUT..I do not grind until just prior to use..in other words I freeze in solid chunks or roasts..when I want burger I'll gind what I need and add the fat as I go...you'll find that it'll improve the quality 100 fold... main reason, as you grind you incorporate air into the meat...air and cold do not like each other...
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Post by Snake Eyes on Dec 10, 2008 1:40:47 GMT 12.75
TT, I like that idea,and it makes sense,at least to me. I do not process my own deer,mainly because I don't have the area to do it.If I brought it into the kitchen,I would be as dead as the deer. Most of the meat I have processed I have ground,but I will change that process.I can grind the meat in the kitchen.I think I will do as you suggest. snake-eyes
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Post by Paws on Dec 10, 2008 5:45:29 GMT 12.75
TT, I like that idea,and it makes sense,at least to me. I do not process my own deer,mainly because I don't have the area to do it.If I brought it into the kitchen,I would be as dead as the deer. Most of the meat I have processed I have ground,but I will change that process.I can grind the meat in the kitchen.I think I will do as you suggest. snake-eyes Snake if Momma complains about processing in the kitchen move it to the back yard on a tree or the garage. Most all of the rough work I do hanging where I either disjoint or disect the carcass and move it to a cooler. Then I separate the cuts and make the steaks, pull the loin and tenderloin for trimming on a metal fold up table I got at Wally World; made for butchering. These get rinsed and bagged for freezing. Then I do the roasts, usually removed from the bone first and to the freezer. The rest of the meat gets trimmed off the bone and either bagged or ground up right now. I do like TT and only grind up what I'm using; rest gets frozen too. I got a Wally world table, Wally World grinder and a Wally World hack/butcher saw. The rest I use is a variety of knives; mostly Stanley Tool!
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Post by Snake Eyes on Dec 11, 2008 2:07:34 GMT 12.75
Oh,it would be great to have a tree in the back yard,but that is not in the picture. A garage is also not going to happen.I live in a twin- single, in a very,very residential neighborhood.You might say I'm a redneck,living with the burbs. My son and I have done up more than a few deer in his garage. But,anymore I get it done,exactly the way I want it,for $60.Wrapped,frozen and picked up. snake-eyes
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Post by Paws on Dec 11, 2008 3:44:16 GMT 12.75
That isn't too terrible considering it does save you a couple hours. They take the hide or is it an optional thing?
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Post by Snake Eyes on Dec 12, 2008 1:51:12 GMT 12.75
Paws, Nope it is optional,but you better let them know or it will be off to the hide maker. I'm quite sure the processor makes a tidy sum from hides not wanted. The guy I have process mine always ask,but most do not. He does charge me an extra $5 for the freezing and wrapping of the hide.No big deal.....He told me he will process between 40 and 60 deer during the week of shotgun hunting and maybe 3or4 will ask for the hide.Add that to the processing fee and it is worth him shutting down his meat shop for 6 days. He is not permitted to process or sell any other meat products while deer are in the the shop. Then he must clean and sanitize the processing room to the satisfaction of the "health police" which they have done twice in 15 years,before he can sell other meat products.He don't complain, so I always considered it a non-issue. snake-eyes
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