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Oxfeedman
Better Than Average Member
665 Posts |
 Posted - 10/20/2009 : 16:43:08
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I got my last pack of deer burger out of the freezer last night to cook for supper. When I cut the wrapper off it, there was nothing but ground fat. That was bad enough but why did it have to be my last tube? LOL
Don't fry bacon while you're naked.
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FireCloud
Junior Member
379 Posts |
Posted - 10/20/2009 : 21:13:31
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Get yourself a meat grinder and grind your own burger. That way you control what goes into the mixture. In my opinion, deer meat makes a very good burger with only a modest amount of fat added. Just as the best ground chuck sold in stores has minimal fat, the best ground deer should not have a lot of fat either. Who wants to eat fat anyway? Addding 10% or even less fat to venison is plenty to produce a great mix. Processing deer is not a big ordeal and a good meat grinder is not that expensive.
Proud member of PETA...."People Eating Tasty Animals!" |
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Oxfeedman
Better Than Average Member
665 Posts |
Posted - 10/21/2009 : 08:32:50
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You can bet I will make my own this year.
Don't fry bacon while you're naked. |
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Taproot
Advanced Member
OXFORD, MS
2755 Posts |
Posted - 10/21/2009 : 09:13:54
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I bought my own grinder for that very reason. I do all of my processing now.
"Honey, there's a Mr. Death here. I believe he's here about the reaping?" -Monty Python's Meaning of Life |
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Oxfeedman
Better Than Average Member
665 Posts |
Posted - 10/21/2009 : 09:58:16
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Hey, Tap I have to tell you one more time how good those quail were. I haven't had any like that since my father and I raised them. I don't miss those days of comming home from school and picking and cleaning birds. We had one guy that would buy 1,000 dressed and packed on ice. I always dreaded getting the call from him.
Don't fry bacon while you're naked. |
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Taproot
Advanced Member
OXFORD, MS
2755 Posts |
Posted - 10/21/2009 : 15:53:38
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Me and my buddy slaughtered about 125 yesterday if you want more. 
"Honey, there's a Mr. Death here. I believe he's here about the reaping?" -Monty Python's Meaning of Life |
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Poloski
Advanced Member
MS
7240 Posts |
Posted - 10/22/2009 : 15:26:20
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sucks
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huntfish
Advanced Member
MISSISSIPPI
5295 Posts |
Posted - 10/22/2009 : 17:05:13
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bummer
"There can be no doubt that a society rooted in the soil is more stable than
one rooted in pavements."-Aldo Leopold
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Turkeysniper
Advanced Member
SOUTHAVEN, MS
2728 Posts |
Posted - 10/23/2009 : 06:52:39
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thats terrible........what a dissapointment man!
"I love all of God's creatures...especially with mashed potatos and gravy."
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bluebill
Junior Member
MS
202 Posts |
Posted - 10/29/2009 : 15:06:11
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| I process my own deer. Got a big fridge in the shed to chill the quartered deer for 7-10 days. Hind quarters, shoulders, neck and rib meat is cubed removing as much white tissue as possible. I grind cubed meat coarse 1 time, add no fat and package in 1 to 1 1/2 lbs for freezer. You don't have to add the fat. Makes a gooooood hamburger, taco, meat sause, chili, etc. |
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RT8
Advanced Member
MS
4999 Posts |
Posted - 10/29/2009 : 15:58:47
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quote:
Originally posted by bluebill
I process my own deer. Got a big fridge in the shed to chill the quartered deer for 7-10 days. Hind quarters, shoulders, neck and rib meat is cubed removing as much white tissue as possible. I grind cubed meat coarse 1 time, add no fat and package in 1 to 1 1/2 lbs for freezer. You don't have to add the fat. Makes a gooooood hamburger, taco, meat sause, chili, etc.
x2. We've never added a single ounce of fat of any kind to ground venison, unless we're making sausage...and then its pork fat. No reason to ruin good venison by fouling it up with cow fat. ;) |
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bluebill
Junior Member
MS
202 Posts |
Posted - 10/30/2009 : 08:36:23
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| If you add beef or pork fat to your ground venison , you might as well just eat beef or pork. You do have to add fat to make sausage, but, a lot less than people think. |
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jman72
Junior Member
167 Posts |
Posted - 10/30/2009 : 17:11:55
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Somthing I found out a long time ago, Alot of the "gamey taste" that some people refer to when talking about deer meat, comes from the fat. I trim all the deer fat off. If some one wants something added then beef trimmins are the way to go.
JTMHUNT |
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adm100
New Member
93 Posts |
Posted - 11/02/2009 : 23:02:51
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| try adding some cheap bacon ends and pieces. i add about 8 to 10% bacon and love the taste. just finished grinding about 50lbs tonight. |
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FireCloud
Junior Member
379 Posts |
Posted - 11/03/2009 : 01:02:18
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Think I might try the bacon idea in a batch of burger I will be grinding tomorrow...sounds good.
The only reason to really add any fat of any kind to deer when you grind it (IMO) is for your own taste preferences or to help hold the burger together a bit better when you cook it. But it does not take much at all to do that. The doe I just processed was a "plump and chunky" girl and had more fat on her than any deer I remember killing recently. A yearling buck I killed last year however was very lean and had nearly no fat at all. For sausage, you will need some fat, but again that varies depending on how much fat is in the meat before you grind it.
Proud member of PETA...."People Eating Tasty Animals!" |
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Deer Burger