Grinding your own hamburger????

[Swampa]

Shot a doe over the weekend that I'm gonna make hamburger out of. It will be used for spaghetti and chili type foods. Question is, should I mix some fat in with it or just grind straight deer. I usually get it done at Syracuses, anyone know if they mix it or not?

Thanks

[DorothyNotKeegan]

I have used brisket and pork butt. It depends on your preference for fat content. The brisket seems to be alot less fatty while the brisket also seemed to be a little dry at times.

[TxBrokenTine]

I would recommend that you mix some with it. I add 10% to chili and 15-20% to HB for my customers so that it's not so dry.

[tgil]

yes, you will want to mix some in. I've never had one done by them, but most processors ask if you want it added.

[mike1104]

we will shoot a hog and mix with the deer

[Cam-Mac]

I always mix pork butt with mine. Its goood!

[hogbuster]

i dont mix anything with my deer meat and always grind it up for hamburger meat and eat it all year long

[JBS]

I grind ours straight, no added fat. It has just enough fat of its own to brown in the pan with nothing to pour off. We can’t tell any difference in taste.

[Bonesplitter]

You can probably get some beef tallow for free at your local grocery store with a meat dept. This is all I add to mine because the kids like it better with a little beef fat.

[Reaper]

i like straight deer with my spaghetti sauces, no mix, no seasonings - then season when i make the sauce

for burger I like mixing with ground chuck 50/50; or with brisket 60/40 deer to beef

[Swampa]

Thanks guys. One more question, do yall just grind it one time through?

[lsmith]

For spaghetti, chili, and tacos we use straight deer meat ground once. We go through several deer a year and my kids love it!!

[Smart]

We add bacon for the actual burger meat and brisket for the spaghetti, taco type meals where you don't want a bacon flavor... We chunk, mix, course grind, mix again and then burger grind..

[Bonesplitter]

Thanks guys. One more question, do yall just grind it one time through?

Thats it for me, I cut up all my fat and venison, mix it together and run it thru the grinder and straight into the meat bag's. Ready to go in the freezer.

[Ron]

I always add some pork butt or bisket to mine too. I grind it once very course, 3/8" hole and then blend it really good and grind again with smaller size before packaging.