Between the Covid and the rain I decided to whip up some deer burgers and throw em over some hardwood coals. Served with a side of ranch beans and washed down with a PP Campgrounds IPA. This quarantine's gonna put some weight on me!
Rainy day grillin
- Thread starter SurfNHuntSD
- Start date
For venison as patties for burgers, what's a good percent of fat to put into the ground? And what kind of fat is typically used? Pork?
I put no extra fat in mine...Specialty Meats adds it, when they grind it...I think it's 20% pork.
Nice making me hungry need to make some burgers!!
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Specialty Meats did 10% pork fat in this batch. When I used to take my deer to T&H they'd do 20% beef fat I think. The leaner grind makes it a bit tougher to hold together for burger patties but the venison tastes damn good.
You doing curbside Jason?? Looks great! I've got some elk longaniza in the freezer I've been wanting to try but haven't cooked with that before.
Been thinking of getting one of those hand-cranked ones for the house, since the only time I'd use it is for the trimming like the neck meat, and brisket meat and forelimb meant, ya know?
The manual grinders are a huge PITA IMO.. years ago I had the same thinking and got one and the amount of cranking even for a small amount of meat was crazy. I plan on getting a new small electric one since my last one broke a few years back, which is why I've been taking stuff to the butcher to make ground...
