meat grinding question for the home processor

[david8017]

I will be grinding my buck into hamburger for the first time. I usually had it done with an 80/20 meat to beef fat mix. Here is my question. I have a fatty brisket that I will grind w/ the deer (I dont have a total weight of meat yet) but will I need to add some beef fat? I know there are variables here that could change the answer but I was just curious what everyone else would do.

[Phi Phi Hunter]

I don't mix mine at all, the deer has enough fat in it for my tastes

[sunsethunter]

Nope. A guy I work with occasionally brings a doe and his grinder into the firehouse. He grinds it with a brisket and its perfect

[Texasm1976]

Depending on your meat weight and how fatty you want it. I mix mine 50/50. But that's your preference how you like it. I like mine fatty for a good burger.

[ELKAHOLIC]

I did one last year with out fat. I was completely shocked how good it was. No more fat for me.

[TheCracker]

Ive done it with mixing burger and grinding brisket. Both are good and better than plain deer. When I was using a kitchen aid (was really slow) with a meat grinder attachment I would add a 10 lb tube of burger to the deer. Now that i have a commercial grider I use briskett.

I prefer using brisket as it is cheper and usually you get a little more fat content. I like to use one brisket with a doe, two briskets with a 3-5yo buck. Honestly, the more brisket, the better it tastes to me!

[david8017]

Depending on your meat weight and how fatty you want it. I mix mine 50/50. But that's your preference how you like it. I like mine fatty for a good burger.

yeah, i like mine w/ some fat for the same reason

[Bonesplitter]

I use 20% beef tallow. Nothing else. I grind meat and tallow through a kidney plate, then mix it all and run it all back through a coarse plate. Turn's out great.

[firemedic2105]

I'm a little different, I use pork for my hamburger just like sausage at 80/20. We don't eat a lot of beef in our house anyway, so I just go with what we like

[JAB 1]

I like bacon ground in my deer at about 80/20, (20 being bacon) for burgers
I do brisket at 60/40 if its a fatty brisket or 50/50 if its lean.
You will just need to find what you like.
Good Luck and have fun!!!

[TXBlueEyes]

I don't mix mine at all, the deer has enough fat in it for my tastes

x2 - I never have to drain it either.

[lsmith]

We usually do straight deer and that's our hamburger meat for the year. Might try a little bacon in some this year...

[Smart]

I have done 50-50 with deer and brisket and it was greatness! You'll be fine.

[sodapop15]

I have done 50-50 with deer and brisket and it was greatness! You'll be fine.

This is how I do mine and it is great!!

[Northeaster]

I recommend trying it without the fat.
I quit adding about 5 yrs ago and don't miss it. A lot healthier for my family.
Also cut way back on the fat added to my sausage.

If you need the fat - you can always mix in some fatty ground meat or sausage after you thaw and are ready to use.

My wife makes lasagna, spaghetti, tacos, meatloaf etc with straight ground deer now.