making hamburger ?

[Breezy]

gonna grind up some deer, beef and bacon for hamburger meat. 50% deer, 35% beef and 15% bacon.

my question is what to use as beef ?

[SwampRabbit]

I hear alot of folks using brisket. But with that much bacon, I don't know if you would really want the extra fat or not.

Question: why add beef at all? Do you want to drown out the flavor of the venison? I personally just get beef fat trimmings (90%-100% fat) from HEB and mix it with my venision to get the traditional 85/15 mixture that we tend to use for burger... tastes amazing! Actually prefer it over beef burgers.

If I were going to add bacon (I like my bacon crispy on the burger) I would probably do 80% venison, 10% bacon, 10% pure beef fat. BTW, when I get my beef fat, I have paid about $1-2$ for like 3 lbs.

[Jaybo31]

Ive always used brisket and since your using bacon as well I would trim some of the fat. If not enough fat, throw some back in and run it through again.

[Dale Moser]

I'd recommend some part of a cow.

[Breezy]

I hear alot of folks using brisket. But with that much bacon, I don't know if you would really want the extra fat or not.

Question: why add beef at all? Do you want to drown out the flavor of the venison? I personally just get beef fat trimmings (90%-100% fat) from HEB and mix it with my venision to get the traditional 85/15 mixture that we tend to use for burger... tastes amazing! Actually prefer it over beef burgers.

If I were going to add bacon (I like my bacon crispy on the burger) I would probably do 80% venison, 10% bacon, 10% pure beef fat. BTW, when I get my beef fat, I have paid about $1-2$ for like 3 lbs.

we don't like a lot of venison. doesn't taste good to use. a buddy had 100 lbs. of hamburger made of like that and his family hates it. he gave it all away. i didnt like it either.

I'd recommend some part of a cow.

lol

mr tbh jr Mesquite country second to mr tbh sr Smart just told me to use chuck.

[cj7zrcool]

I'd recommend some part of a cow.

[JTRichardson]

I'd recommend some part of a cow.

Oh the infinite wisdom of d-mo

I always use pork trimmings from the butcher shop and go about 70/30 on my mixture.

With bacon ends I'd go sparingly on the other fat content, but it really depends on what kind of flavor you want.

[BOHICA]

I have never mixed venison ground with anything and the burgers come our great. I guess it is up to each person.
Good luck

[Breezy]

I have never mixed venison ground with anything and the burgers come our great. I guess it is up to each person.
Good luck

thats what i thought until i tried some of my buddies. i don't like gamey taste at all and this mixute is not at all. bacon taste is light but its awesome. its off the chart good and my wife and 2 year old son loves it. spaghetti, burgers, hamburger helper, gravy meat etc....

[SwampRabbit]

thats what i thought until i tried some of my buddies. i don't like gamey taste at all and this mixute is not at all. bacon taste is light but its awesome. its off the chart good and my wife and 2 year old son loves it. spaghetti, burgers, hamburger helper, gravy meat etc....

I don't know your buddy, but I had a very similiar experience. A buddy gave me some burger and we cooked it up and needless to say it didn't taste good at all. In fact, I was very concerned because I had remembered vension tasting better growing up, and I didn't want my wife to not like anything I brought home. Well, I took care of a bunch of the "unknowns" and decided I was going to dress, skin, quarter and care for my own deer and also process it myself. Nobody touches the meat so I have no doubt it's mine and how it has been cared for.

For burger I use only the hind quarters and I trim ALL of the fat. All the trimmings and or shoulders get grind for spicy sausage where any gaminess wouldn't come throught. With this, there is almost no "white stuff" in my ground venison before mixing with beef fat.

I guess what I am getting at is that I am willing to bet that the reason your burger... or your buddies burger tastes awful was because either the deer wasn't handled well, or the cuts that were used where not the optimal for hamburger.

[Hafernick]

We by the 10 pound logs of ground hanburger at HEB and mix 60-40 Deer to Beef Ratio. The beef is already ground and it mixes really well with the deer. We spread out the beef in small pieces and mix while we grind. We don't have to use bacon because there is plenty of fat in the beef already.

[BURTONboy]

Ive always done 50% brisket 50% venison. As mentioned, you might trim the brisket if using the bacon. Dont want them too greasy.

[SwampRabbit]

So to sum it up... if you want the best tasting venison burger (no beef meat,) I recommend the following.

Take the whole, large, muscle groups from the hind quarter. Trim away any fat and cut up into cubes. Use the darkest, red meat and grind this along with pure beef fat. Since you are using pure beef fat, you mix it to the ratio you would prefer in a reagular beef burger. 85 venison 15 beef fat gives you 85/15, etc.

Leave the rest of the trimmings, the meat from below the "knee", the shoulder meat, etc for sausage.

[mjhaverkamp]

I use 10 % beef talo or bacon, comes out great. If you are getting bad tasting venison then I would be worried how it was cared for from field to locker.

[Breezy]

I don't know your buddy, but I had a very similiar experience. A buddy gave me some burger and we cooked it up and needless to say it didn't taste good at all. In fact, I was very concerned because I had remembered vension tasting better growing up, and I didn't want my wife to not like anything I brought home. Well, I took care of a bunch of the "unknowns" and decided I was going to dress, skin, quarter and care for my own deer and also process it myself. Nobody touches the meat so I have no doubt it's mine and how it has been cared for.

For burger I use only the hind quarters and I trim ALL of the fat. All the trimmings and or shoulders get grind for spicy sausage where any gaminess wouldn't come throught. With this, there is almost no "white stuff" in my ground venison before mixing with beef fat.

I guess what I am getting at is that I am willing to bet that the reason your burger... or your buddies burger tastes awful was because either the deer wasn't handled well, or the cuts that were used where not the optimal for hamburger.

the guy that did his is a buddy of ours. but he did use the whole deer.

we do our meats(sausage, pan sausage, hamburger) never have taken it to a processor either. My 40 lbs of deer i have cut up for this hamburger and pan sausage is backstrap, loins and some hind qtrs. all cut up into the size of your fist. We use pepper, salt and real garlic. on some of the meat i will use Chupacabra seasoning. about 15 lbs. of it