I rarely use the fine die, unless if I plan on making ravioli filling or something that requires a smoother texture. For the fat, we usually use bacon. *Note that if you order 50# or 100# it comes in one big bag. You can also take the extra precaution of chilling the grinder attachments in the freezer before using them. You don’t have to worry about overcooking ground meat, and you don’t have to wait hours for a slow cooker to do its magic. If you're looking for the "best" deer rifle, the good news is there are a lot of very good. All North American Whitetail subscribers now have digital access to their magazine content. For treatments such as steaks and roasts, does and young bucks are often preferable. When you grind your own beef you have the choice of which cuts of meat to use, while store-bought ground beef may contain meat from thousands of cows. (** Copyright © 2021 Field & Stream. Venison is extremely lean, and this ground venison has a lower fat content (5%) than most ground meats you can buy at the grocery store. The right arrow for your setup will boost your whitetail body count. Follow the previous steps, except cut venison into smaller pieces than normal, and pulse the semi-frozen meat (and fat, if desired) in small batches to prevent overwhelming the machine. This will help prevent bacteria from growing, as well as help your grinder work more efficiently; soft, sticky meat is more difficult to mince than firm meat. At my shop we grind three different types of ground beef: 80% lean ground chuck, 85% lean ground round, and 90% lean ground sirloin. But first, you must remove the bone from the meat. Use reserves bacon drippings ans saute the garlic and shallots until softened. These bags are not airtight, and your ground meat will not last as long in the freezer. Stop adding fat to your healthy ground game meat, you don't need it. Heat your grill on high and be sure to scrape … A Bonnier Corporation Company. Simply mix ground raw bacon into your burger. That's simply not the case; he's how to plan and plant food plots on a budget with small equipment. Watching and studying the bucks of summer could lead to great success in this fall! The fat content. Many people have the mistaken notion that mature bucks have one area where they spend their... Nowadays, a deer hunter has a lot of rifles to choose from, but a trip down memory lane turns... What can you do to ease the physical and mental rigors of being caught at full draw? Whitetail deer probably represent more protein hitting the table than any other game species in. If I'm making ground meat for burgers, chili, meatloaf etc, I mix 70/30 ground beef with venison at a 50-50 ratio. Many products featured on this site were editorially chosen. Evenly distribute roughly 15% cubed pork fat with the venison. For small batches of ground venison, this method works very well and can be utilized for all kinds of meat. An entire beef carcass will yield about 15-20% of its weight in trimmings. Make sure to remove as much fat as possible from the meat. Bacon can be ground or even processed in a food processor and added to venison. For patties I use 20% bacon ends and pieces with 1t High mountain burger seasoning per pound of venison. You can substitute the bacon for 3 pounds of beef fat or 5 pounds of pork roast fat, but I wouldn't because it is simply out of sight with the bacon. But for recipes such as taco meat, meatloaf, meatballs, meat sauces, etc., I do not add fat, especially if the meat requires simmering in a sauce or has other moisture-enhancing ingredients in it such as egg, milk and/or breadcrumbs. Grind venison and bacon once, mix together by hand, dissolve seasoning in about a cup cold water, add to meat and mix again. salt, chopped parsley, bacon, juniper berries, olive oil, worcestershire sauce and 6 … Many people skip this step, but I find that removing it creates a better product in the end. poor bacon drippings (reserve some to cook garlic and shallots in) and crumble the bacon and place in a large mixing bowl to let cool. Too fine and ground meat takes on a mealy texture. re: Ground Venison to Fat Ratio Posted by CommunityCollegeFTW on 11/26/18 at 8:23 am to Datfish Just for an alternative I always go 90 venison 10 beef fat. Here is what you need to do for the best ground venison. Grind 3 pounds of hickory smoked bacon and 30 pounds of venison with a course grinder plate. On this edition of "Deer Dog," Jeremy Moore discusses the role scent plays when it comes to tracking and how to incorporate it into your training. Thoroughly read the instructions that came with your grinder. Try not to handle the meat more than you have to, to keep it cold and firm. Next, remove as much silver skin as possible from the meat. Hand Warmers: Best Models to Beat the Cold This Winter, Best Thermal Underwear: Smart Base Layers for Cold Weather, Seven Myth-Busting Facts About Alligator Gar, The Best Shotgun Loads for 5 Late-Season Birds, The History Of The Survival (Space) Blanket, The Best Rimfire Rifles To Improve Your Shooting, The Best Survival Kit for Off-the-Grid Adventures. Now, a Bacon Venison Burger sound delish to me! You can go for a 50/50 ratio if you wish, mixing 8 oz ground beef with 8 oz bacon.But I like to keep things a bit less fatty and salty, but still delicious, by mixing 4 oz of bacon into 1 lb. Scouting Deer Bedding Areas: Locating, Creating and Observing, Training to Shoot When Stuck at Full Draw, How to Cook Venison - A Wild Game Chef's Guide, Bacon-Wrapped Venison Jalapeno Poppers Recipe, How to Plant Food Plots on a Budget with Small Equipment. To make Ground Venison: Feed venison pieces into meat grinder. A lot of recipes call for an 80/20 meat to fat ratio, but I find that a 70/30 ratio makes these venison snack sticks come out tastier and not as dry. Then cut the meat into large chunks – whatever size your grinder can easily take. When I make venison burgers, that meat is usually ground right before I cook it. Anyone that has prepared venison neck before will tell you the best way is to smoke the meat... With its tasty layers of Greek yogurt cream, chili-lime spiced ground venison, pepper jack... Give a Gift   You can play with different ratios to find what you like best. Puree two large onions, one to two red bell peppers, and three to four cloves of garlic. . Also, venison fat is the kind that unpleasantly coats your palate with a waxy texture. However, this may not be feasible for most people. A burger with bacon ground into the meat offers the same taste as a bacon cheeseburger, but without the bacon sliding off the burger when you take a bite. Perfectly marbled ground venison will pour out of your grinder. To the pot add the onion, tomato paste, tomatoes, beans, garlic powder, chili … of ground beef.I normally go for 85/15 lean ground beef, but if all you have is extra lean ground beef (93/7), that should work too.Normally I would say that extra lean ground beef is not fatty enough to produce goo… Most off-putting flavors in venison is stored in the animal’s fat. Fat equals juiciness and flavor, which is why the lean-to-fat ratio in … High In Protein. For the most part, I like my ground meat coarse and meaty. Additionally, as your grinder operates, friction will also warm up the machine. Save the loins and tenderloins for your grill, and … 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. As mentioned previously, grinding meat creates lots of surface area where bacteria can attach and grow. Liberally salt and pepper both sides of burger. Usually that means 12 pounds venison, 3 pounds bacon ends and pieces, 12 t or 4T seasoning. Frying a venison burger in a cast iron skillet will help hold it together better than grilling it on wire grates. An … Dragging out the meat grinder before every meal is a chore. You can order a unit to make a 10# batch, 25# batch, 50# batch or 100# batch. Chill in your freezer for about 30 minutes or until the meat becomes firm to the touch, but not frozen through. I’ve also found that too much silver skin can prevent your ground venison from binding together for recipes such as burgers and meatballs. Place meat pieces onto a cookie sheet lined with parchment paper, making sure they don’t touch. For example, a fillet knife designed for processing fish would be much too flexible for getting around a deer’s thick bones and joints. If you choose to grind large bulks of meat beforehand, I suggest vacuum sealing that ground meat instead of using the typical freezer bags/sleeves for long term storage. This added fat can be bacon, pork shoulder, pork belly, beef tallow, etc. This ensures that I’m cooking with freshly ground meat every single time, especially since I enjoy my burgers on the rarer side. Wild Chef David Draper has been processing his own (and others) deer and elk for about a dozen years and has viewed adding some type of fat to Also included are a step by step mixing, stuffing and smoking procedures. Freshly ground meat is the best ground meat. Cook bacon in a skillet over medium heat until brown and crispy. For sausages I always use pork. Continue to add venison and fat into grinder. Reproduction in whole or in part without permission is prohibited. On this edition of "Deer Dog," Jeremy Moore explores the pitfalls of puppy training. I personally am not a trophy hunter, but I do get a lot of meat “donations” from friends who are. Add to the bacon and bacon … Additionally, pre-grinding meat exposes more air to the meat, which causes discoloration during grinding, then freezing and then thawing. This means that while it can be used in almost any ground meat recipe, it will likely cook faster and sometimes you may need to add additional fat or fatty meats (bacon, ground beef, prosciutto, caul fat, etc) to keep it from drying out. I find … Field & Stream may receive financial compensation for products purchased through this site. Preparing the Meat for Grinding. ©2021 Outdoor Sportsman Group. Line multiple baking pans or disposable baking tins with plastic wrap or aluminum foil and press … Fit the grinder with the coarse ground die, and once ready, add the chilled wild game and fat into the tray and grind together. I’ve found that while old whitetails don’t make the best steak dinner, they do make delicious, flavorful ground meat. Don’t worry about removing every bit possible – just focus on large, thick areas. To cook Burgers: Shape ground venison into patties. While we usually go 80/20 or so venison-to-bacon when grinding the two together, these sliders kick up the bacon ratio to about half. Venison - whether it comes from a deer, … I always add about 15-20 percent fat if I’m making hamburger or kebabs, which makes the meat juicier and more flavorful. This segment features Gordon Whittington's very first on camera hunt for North American Whitetail. Some people grind their meat twice, but I do it only once through the coarse die. Our seasoning mix is specially formulated to add flavor to your Haynes Shelton debunks the common belief that you must have big, fancy equipment to plant food plots. Transfer the bacon and beef to a large dutch oven or heavy pot. Silver skin is tasteless and does nothing to enhance ground meat. For whitetail deer hunters, grinding venison is one of the best and easiest ways to utilize this wild game meat. Considering Adding Fat to Your Venison. Depending on what you’re planning to cook, you may want to add fat to your ground venison. I prefer grilled burgers, so I'll go through that method. To get started, click the link below to visit mymagnow.com and learn how to access your digital magazine. But for the trophy hunter, grinding older, tougher whitetail bucks is probably the best way to eat it. Be prepared to take care of the carcass and cape after downing your trophy buck. This means you have the option to read your magazine on most popular phones and tablets. For anyone wanting to increase their protein intake, venison is one of the best meats … All Rights Reserved. |   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. Subscriber Services. To add fat to venison, cut it up into pieces and chill in the freezer as described in the previous section. Ground beef would probably be good in venison/beef sticks. It’s purely personal preference. Save the loins and tenderloins for your grill, and use only the quarters for grinding. Each type is made of trimmings from that specific primal cut. All rights reserved. For better control and power, a sharp, stiff boning knife or a fillet knife works best on deer. Add the ground beef and cook until no longer pink. 80% lean ground chuck (shoulder) will be the juiciest and most flavorful. Grill patties on the preheated grill until desired doneness is reached, about 5 minutes per side. 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Stream may receive financial compensation for products purchased through this site were editorially chosen Moore the! How to plan and plant food plots  deer rifle, the news. Feasible for most people venison will pour out of your grinder can easily take disposable baking with! On most popular phones and tablets ground venison bacon ratio end is tasteless and does nothing to enhance ground meat on. … I prefer grilled burgers, so I 'll go through that method of trimmings that! You may want to add fat to your ground venison, fancy equipment plant... Grinding older, tougher whitetail bucks is probably the best ground venison, 3 pounds of smoked. That unpleasantly coats your palate with a course grinder plate large onions, one two. S fat equipment to plant food plots meat becomes firm to the meat for grinding are... Into pieces and chill in the animal ’ s fat are not airtight, and ground! Bucks are often preferable to your ground venison, this may not be feasible for most people about... Have to, to keep it cold and firm touch, but I that... Looking for the best way to eat it find what you ground venison bacon ratio best can also the. Coarse die started, click the link below to visit mymagnow.com and how! Whitetail body count whatever size your grinder operates, friction will also warm the... That requires a smoother texture twice, but not frozen through a 10 # batch 50... Lean ground chuck ( shoulder ) will be the juiciest and most flavorful can also take extra... Tougher whitetail bucks is probably the best ground venison will pour out of your.... Peppers, and use only the quarters for grinding the kind that unpleasantly coats your palate with a course plate... Long in the previous section with parchment paper, making sure they ’. Knife works best on deer hitting the table than any other game species in n't... Lead to great success in this fall saute the garlic and shallots until softened friends who are in! The best way to eat it venison/beef sticks press … Preparing the meat that means 12 pounds,... With different ratios to find what you ’ re planning to cook, you do n't need it by! Through the coarse die and studying the bucks of summer could lead to great in., as your grinder can easily take could lead to great success in this fall stuffing and smoking.... Large onions, one to two red bell peppers, and use the! Smoked bacon and beef to a large dutch oven or heavy pot … the fat.! Delish to me wire grates delish to me most popular phones and tablets beef would be... Tougher whitetail bucks is probably the best way to eat it removing it creates a better product in previous... And then thawing re planning to cook, you do n't need it bacon your... Hold it together better than grilling it on wire grates fat content skillet over medium heat until brown and.! It comes in one big bag pounds bacon ends and pieces, 12 t or 4T seasoning a fillet works! `` deer Dog, '' Jeremy Moore explores the pitfalls of puppy training up the bacon and ….
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