This is completely subjective, though. Answer Save. It will just make it drier. Page 1 of 3 1 2 3 Next > ... Just grind the stright venison, and add the pork/hamburger before you cook it. Ever since then I have always cut my venison burger and sausage with pork fat but that was always eaten first and the venison burger and sausage with beef fat was eaten last. For most hunters, the venison acquired during a hunt is a bonus to the thrill of the hunt itself. A butcher (an old-fashion, real butcher) once told me that pork fat does not freeze for long periods of time (6 to 12 months) as well as beef fat. Comes out to about 85-15. fish_AK, Oct 31, 2015. fish_AK, Oct 31, 2015. Remove Advertisements. Pro Tip: We use pork because it has a much more neutral flavor than beef and won’t overpower the natural venison taste. My question is how much beef fat should I mix per pound of deer burger? On Tue, 09 Dec 2003 19:30:50 -0600, sub <[email protected]> wrote: >How much lard does a pound of pork back fat render? I grind up so much deer with absolutely no fat… Run venison and pork back fat through a grinder with a medium die. The young buck yesterday weighed gave me 19.85# to grind and all fit into one walmart sack. I personally mix it up a lot. I want to say my guy usually puts 3-5 pound per 20# of deer which is usually what I take him out of these little TN I kill. How much lard does a pound of pork back fat render? I recently found a Mexican market with some beautiful fatty pork but partially due to language barrier I paid way too much . Remember, it’s always best to grind meat when it’s kept very cold. If you are mixing venison with pork, my suggestion is to save your venison for recipes where it can stand on it’s own. If your doing patties for a hamburger sand wich, mix in one egg for each pound of burger. Video taken from the channel: koshatim . If you have a per pound mix then I would ask the butcher for beef FAT and add enough to make it about 20 to 30 % fat. Messages: 11,304 Likes Received: 11,871 Location: White Lake. in increments of 5 or 10 pounds more and the math remains simple … Most sausages are made from pork, but you can use beef, lamb, turkey, chicken or game if you prefer. 1 pound of ground pork; 3 pounds of ground venison; Note: If your local meat counter makes fresh sausage, and if you’ve tried it and found it to your liking, you might ask if they’ll sell you some seasoning mix. Also ask the processor not to freeze the meat. No. I grind 90/10. Thanks Bones I understand a pork butt does not have as much fat as pure pork fat so what percentage of pork butt do I add to the venison for breakfast sausage and how much for summer sausage. So, for every pound of venison you’ll use a pound of pork. Senior Member . This is still considerably higher than venison but lower than other cuts of beef. Some people believe you should keep a 50/50 ratio. At the place where I usually get my pork fat they no longer carry it. Do you have to? If using fat, rather than fatty pork, I'd start with 10% fat. Realistic venison yield = Ideal boneless weight multiplied by .70; Let's say a hunter kills a mature buck, and it weighs 165 pounds field-dressed. A top sirloin steak, which is a leaner option, has 240 calories per 4-ounce serving. For example, the table below shows how a cooked half-pound (227g) ground venison patty compares to an equivalent from other ground meat varieties (3, 4, 5); (Be sure to ask how much to use per pound of meat.) I usually add approx 2-3 oz per pound of meat. Posts: 2,555 Everybody has their own preferences. You can use more pork to venison or more venison to pork. What are you paying per pound, if you don't mind? Pork butt, bacon, pork belly, or pork back fat are what keep the lean meat juicy after cooking. Tags: Steve Wertz Guest. The jury is still out on how much pork you should add to your venison when making sausage. Stay Sharp said: So many places now get their pork already trimmed and dont actually "butcher" hogs on site making fat harder to come by. Jan 15, 2009 #11 . Lv 7. In general, game meats are rather lean, meaning they contain a higher percentage of protein than fat. Now what kind of pork fat do I need to go and get I have a Save-a-lot near and Walmart. Venison, for example, comes from deer, which are not domesticated or farmed. Favorite Answer. However, since venison is so lean, it will typically make for very dry sausage that is not bound together very well. Join Date: Jun 2010. If I were adding fat to venison… Fat accounts for 9 calories per gram. 2 Answers. Using the above equation, we estimate its carcass will weigh 124 pounds, and it will ideally yield 83.08 pounds of boneless meat. The mature doe I killed last week all fit into a walmart sack and the meat to be ground weighed 17.5#. Calories in Venison Sausage based on the calories, fat, protein, carbs and other nutrition information submitted for Venison Sausage. 10% is a good compromise to keep the texture right without adding too much fat. Without it, your sausages will feel dry and crumbly even if they're properly seasoned otherwise. More just cooks out and adds calories. At tom thumb locally I call in the morning and they will set aside as much fat as you want...free. This category includes very rare meats like alligator and moose, but some foods on the calorie chart, such as lamb and bison, can be found at restaurants and specialty grocers. https://www.allrecipes.com/recipe/111822/bulk-venison-breakfast-sausage Since venison is leaner meat than other options, it provides more protein too. The deer's realistic meat yield is about 58.15 pounds. This is a venison sausage recipe, but the addition of pork fat keeps the lean deer meat from drying out during the cooking process. https://www.macbeths.com/recipes-guides/cooking-guides/weight-meat-order I use 3 parts venison and 1 part pork butt when making hamburger. rendered lard per pound. Firemedic, Jan 15, 2009. Also need the ratios for ground Venison Sausage . How much raw bacon should I put into a 5 lb batch of ground venison for a 80/20 mix? Calories, fat, protein, and carbohydrate values for for Ground Venison and other related foods. The pork adds fat to the sausage which is helpful when the sausage is cooked because the venison is incredibly lean and can make very dry sausage. I need to know how much beef burger to add to every pound of ground venison to make good venison burger. 1 decade ago. 5 pounds sausage = 4 pounds venison and 1 pound fat 10 pounds of sausage = 8 pounds venison 2 pounds of fat Make 15, 20, 25, etc. How many pounds of fat per pounds of meat do you had to the burger? Sponsored Links ... My standard recipe is 5 pound venison and 1 pound fat. Venison and other game meats are more strongly and distinctly flavored than their domestic counterparts. Four ounces of porterhouse steak contains about 310 calories, while this same serving size of venison contains only 125 calories. As shown in the nutritional values, cooked ground venison provides 26.5 grams of protein per 100 grams . We make turkey sausage every year, and have had excellent results with 10% added fat. #1 Sub, Dec 17, 2003. If you’re working with limited space in your freezer, and most of us are, a vital question to answer is “ how much meat from a deer?”Read on, and soon you’ll be an expert in figuring out how much venison you’ll be able to get from that beautiful whitetail you just harvested. Most sausage makers increase the fat content of their game sausage by adding enough pork shoulder and pork or beef fat to bring the fat content of the sausage mix up to around 20 percent. Discussion in 'Food and nutrition' started by Sub, Dec 17, 2003. You may want to start with a 2 (Pork) to 1 (Venison) ratio and try 5 pounds of total Pepper Sticks before doing large batches. Here's how to make really great burger out of venison. Venison Burger Lightly Seasoned - Waitrose 1 burger 159.0 calories 3.0 grams carbs 6.0 grams fat 22.4 grams protein 0 grams fiber 0 mg cholesterol 3.0 grams saturated fat 0 mg sodium 0 grams sugar 0 grams trans fat Relevance. Oct 31, 2015 #20 . I've never measured it since it goes from weight into volume (and don't … Now I know the % of how much to add. But, as you see in the pictures, I added a little beef fat to it – and I’ll share why after the recipe below! 6 pounds pork butt to 14 pounds venison is actually 1/3 pork butt to 2/3 venison which is 33.3 pork butt to 66.7% venison but pretty close to the 70/30 venison/pork butt. Example 2lb of deer meat requires 1/2 pound of beef fat to get a 80/20 mixture equivalent to what you would buy at the grocery store.. By adding beef fat to your mix it will help remove the vinison taste and help the burger hold together and not be as dry after you cook the meat! So now, I’ll share a recipe that you can go either way with. Basically fool proof. This summer sausage recipe is amazing with pure venison. Trim all the fat off the venison and add between 10% and 15% strip steak trim fat … If you are looking for pure fat, overpaying for 80% meat is not wise. Firemedic, Jan 15, 2009. This is 80% pure good venison grind and then 20% pork fat (or beef fat if I'm doing Venison Pastrami sandwhich meat). One constant, whichever meat you choose, is that fat should make up about 30 percent of your sausage mixture by weight. So add 2 lbs beef fat to 6 lbs you get 8 pounds of sausage @%25 fat. Edit. However, this will give it quite a bit of pork flavor. It has taken some training to get them there but its worth it. So need about 1.5 pounds for my 5 pound batch of summer sausage and then need about 7 pounds for my 25 pound batch of breakfast sausage. This Venison to pork mix is 50%, Butcher shops will use as much as a 4 (pork) to 1 (venison) ratio, but I have found this too be to much and it will be too fatty or greasy. 11-15-2011, 03:22 PM #6 redneck. 14 pounds of 95% lean venison = .7 pds of fat Firefighter. Free beef fat here too. 1 pound of beef fat per 4 pounds of deer meat.. Sub Guest. Do I need to add pork fat to venison to make summer sausage? Add spices, cure and cold beer to the meat and mix thoroughly. I think 70%venison to 30% pork butt is lean for my tastes without the added pork back fat. We like to use a 50/50 ratio of ground pork to ground venison. How much fat to add in venison burger Discussion in 'Game Preparation' started by CHUCK n BUCK, Nov 21, 2008. The Unknown Chef. Pork fat is better, but I prefer to add my own fat later when making the sausage at home. I always get great and consistent results with 80/20 AND the math is easy. Porterhouse steak also contains 22 grams of fat. As a former chef and having made them along with moose burgers, caribou burgers and kangaroo burgers, I would add regular ground … I have found fat doesn't keep frozen as well (as long of a time) as if it where stright venison. N'T keep frozen as well ( as long of a time ) as it... Out to about 85-15. fish_AK, Oct 31, 2015. fish_AK, Oct,! 'Re properly seasoned otherwise my tastes without the added pork back fat are what keep texture! 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