This serves a number of purposes, like adding flavor, moisture and composition. In terms of fat. 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. 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. My rule of thumb is to add 10-20% fat when making venison burgers. Anything higher is a bit indulgent, but we won’t judge you. Beef suet can/will go rancid. Pork fat makes lard. You must log in or register to reply here. Once the sausage and or sticks are done most are vacuum sealed and into the freezer as I usually make at least 10 lb batches. My rule of thumb is to add 10-20% fat when making venison burgers. I also grind the venison first, and then regrind the venison with the burger. Using a ratio of 50% game meat to 50% pork butts or pork shoulders will give you a high quality sausage with a pork influence. The shelf life of that sausage will be short. Mar 17, 2018. Absalutely add quality beef suet, fresh ground stuff is pink and has a sweet smell to it, I like about 15% mix, this make for outstanding burger than cooks well and an even flavor. Bowhunting and Archery Information Article. Tasted great. Have done so for years. Usually use a 15% ratio (about 12.5# meat and 2.5# trimmings) for both. JavaScript is disabled. I’ve seen it recommended that you add 2 tsp per quart. So wanting to make some venison summer sausage and snack sticks... would beef suet work well for this or not? 17. Eat it fast and you will be happy. Fat is fundamental to creating a juicy product. I usually double the amount of oil called for in a non-game recipe when browning the meat. Most meat processors will add beef suet to your ground elk or deer meat. © 2004-document.write(new Date().getFullYear()); SmokingMeatForums.com. That would be about 1/2 lb. So it’s the go to fat for venison or even pepperoni where added fat is necessary. For a better experience, please enable JavaScript in your browser before proceeding. I just acquired a 5-6 qt dutch oven. 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! People who claim they dont like deer will eat this burger grilled and never believe they are eating deer . I wouldn't use suet for any thing but feeding birds. Another option is pork belly, which is the first choice for those who really disdain the taste of venison. 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. You can also just add an egg or bread crumbs to … Add Fat. One thing is for sure (and no more evident than here at MeatEater): at-home butchers have a wide range of preferences regarding fat content and there are no set rules. Use the food scale to add the correct amount. The drawback is that you won’t know exactly how much fat you’re adding since there’s also meat in the cut. Guess I should have added in we use the suet when we grind our venison into burger, at 15 %. Mincemeat is a mixture of chopped dried fruit, distilled spirits and spices, and sometimes beef suet, beef, or venison.Originally, mincemeat always contained meat. This was the hardest part for me to get, but when you are canning venison, you really don’t add liquid. 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. the seasoning is a persons preference. 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. This fatty cut comes from the shoulder of a pig. I tend to like to only lightly salt our meat, so I only use 1 tsp per quart. Beef Trim fat on the other hand if great for venison (especially burger). You won’t be happy with beef fat over time. 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 … For burgers I just add onion soup mix and a little red wine to venison beef mixture. First, I want to thank you for your responses. 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). If I would be better at taking notes, that I could find when needed, would help. Straight venison an pork butt for al my smoked sausages. Depending on what you’re planning to cook, you may want to add fat to your ground venison. The glands are located in the hams and front shoulders of the meat. 5% pork or beef for burger (depends on what's cheapest that year.) Ratios vary, but the … I added pork shoulder to the two I shot in 2013 and bacon ends to the one in 2017. 2. Walleyebry When you’re baking your mince pies the suet will bake into the pie crust enhancing texture and flavor. Rendered pork fat is called lard, beef … Beef suet is the fat that is found around the kidneys and loins of the cow. last year it was 6 % beef in the deer and this year we done 10% beef, just cause we had a lot of fat. morning, 50% deer, 30% bull meat, and 20% pork. My question is how much beef fat should I mix per pound of deer burger? I typically do 5 lb of elk / deer with 1 lb of beef suet for my standard grind. Mixes from Owen's BBQ, using cure 1 with both sticks and ss. Perhaps Brody Henderson has the right idea; he grinds everything with 25% fat so it’s versatile for all cooking applications. 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. Typically I would use pork back fat but nobody had any on hand. When you’re ready to put this into practice, here are a few of our favorite recipes to try out. Does Venison Need Fat? Venison can be gamey tasting, depending on the way it is handled and processed. Reason I dont like to use pork because the freezer life compared to beef is much less. It has a pretty objectionable, strong flavor. I firmly believe the best type of fat to use is pork fatback (pure white fat from the back of a pig). We noticed that you're using an ad-blocker, which could block some critical website features. This along with the meat, making them pass through a meat grinder much easier. Its flavor doesn’t overpower wild game and it has a soft texture. 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. The downside is that it’s typically only sold in butcher shops, so you might have to call around and hunt it down. You can add 25 percent pork and 25 percent beef for three-meat mixture. I wouldn’t do the beef fat , myself. Beef fat will not keep. and we dont add water either. STUFFED SHRIMP AND CHEESE GRITS (BBQ STYLE). The year I made mine with beef I made 30 lbs. Here are some of our thoughts on adding fat to deer meat. Sure tastes great on a prime rib or a steak, even a nice hamburger! Owning a kitchen scale comes in handy for grind proportions. 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. What Type of Fat? It’s readily available and inexpensive at most grocery stores. Fat is the emulsifying agent that allows the mixture to stick together and retain juiciness. each person has their preferences. But I could get the beef suet, just butchered today, I have used beef before but not in a fermented summer sausage. 4 cups of meat and 1 cup of suet go into a nice bit stainless steel mixing bowl. I put up a lot of venison each year and take a box big enough to hold about 25 pounds (12 pack of AK Amber) and line it with plastic bags and then pack it hard with trim meat ready to be ground. For sausage I pefer a 60/40 or 70/30 mix with venison/pork butts. Ryan Callaghan sits on both ends of the spectrum, ranging from 100% venison for burgers to 50% fat for sausage. I use beef for my venison and pork for my wild hogs (always add suet to my wild hog- WAY TOO dry without it). I ended up with a smoker full of rendered fat! This added fat can be bacon, pork shoulder, pork belly, beef tallow, etc. beef suet has a lot of flavor . Forming patties Gently pick up ⅓ pound of ground venison at a time and form into a ball, pressing only as hard as needed to get it to hold together. Example 2lb of deer meat requires 1/2 pound of beef fat to get a 80/20 mixture equivalent to what you would b... 1 pound of beef fat per 4 pounds of deer meat. Beef suet is not the same as beef fat. This is why you can store pork fat rendered as lard shelf stable for a time but not beef fat. Pork lard will keep a long time. Twenty percent is the minimum amount that I would add, but 30% is considered standard. Venison is much leaner than beef and it will grill in half the time. Don’t use venison fat, though. I'll buy plain ground pork and side pork to mix with the ground venison for making sausage. I usually use a higher fat content beef burger and mix it 50/50 with the venison. 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. Here are some guidelines for Venison or Elk: 1. Use the food scale to add the correct amount. Hey Ryan, ive used beef fat before in summer sausage. Before canning venison, you must prepare your jars. I always add about 15-20 percent fat if I’m making hamburger or kebabs, which makes the meat juicier and more flavorful. Forming patties Gently pick up ⅓ pound of ground venison … 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. Thinking I want to prepare the right idea ; he grinds everything with 25 % fat.! 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When we grind our venison into burger, at 15 % so its your choice or! Thoughts on adding fat to use is pork fatback ( pure white fat from the back of a )... Have added in we use the food scale to add to venison beef mixture with! Shortening is sometimes used in its place not ok as good as..