making hamburger ?

[Smart]

Hey mhbaseball Jr...

I'd just add bacon....We do a 75/25 bacon mixture. My wife hates gamey tastes as well but loves this mixture. That is unless your tight *** just wants to buy beef....and we all know that's not true..

If you have to use beef, I'd do brisket when I could find it on sale.

[Breezy]

mr tbh jr, i like beef. to me thats too much bacon but thats just me. I'm sure its good or at least edible.

[Burntorange Bowhunter]

100% venison unless you are gonna make patties. If patties I prefer 80% deer 20% beef. Cheri prefers 60% deer 40% boston butt.

That's too much fat for me. Might as well just use ground beef.

[Smart]

mr tbh jr, i like beef. to me thats too much bacon but thats just me. I'm sure its good or at least edible.

If you like beef buy burger.

What a sissy.........When you mix it with venison, it is not too much bacon. It's a good blend..... try a small batch when you are grinding your beef to make "venison burger"

I might add that this mixture is strictly for burger/ patties.

[SwampRabbit]

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

I'd just add bacon....We do a 75/25 bacon mixture. My wife hates gamey tastes as well but loves this mixture.

Using Smart's picture as an example, when I make burger with just beef fat, my venison cubes have very little if almost none of that connective tissue, fat, and silver skin you see in his photo. While it doesn't look like much... that is where you get a bunch of the gamey flavor. I wish I had some pictures to show you what I am talking about.

One thing I'll admit is you do end up with less burger overall because you are picky about the cuts you use and you are not mixing in other meat to get the quantity up.

I'm not trying to say anybody else's way is wrong either. But I would say it is worth trying it out on a small batch. Try cutting it up in a way that you get just nothing but red meat and grind that through first. Then grind the rest. See for yourself the difference. Take the red meat and mix it with just straight up fat, make a patty and cook it on a pan with some salt and pepper and just see if it changes your mind about straight up venison burgers. If it doesn't... then mix it all together with the bacon, etc and if anything, you can say you learned something new.

[Murph]

half brisket and half venison is what is consumed at my house. It is what my wife and kids like, and that is what they get!!

[SwampRabbit]

Of course gamey flavor could be like the smell of asparagus in your pee... some people can detect it and some can't.

[Smart]

Using Smart's picture as an example, when I make burger with just beef fat, my venison cubes have very little if almost none of that connective tissue, fat, and silver skin you see in his photo. While it doesn't look like much... that is where you get a bunch of the gamey flavor. I wish I had some pictures to show you what I am talking about.

One thing I'll admit is you do end up with less burger overall because you are picky about the cuts you use and you are not mixing in other meat to get the quantity up.

I'm not trying to say anybody else's way is wrong either. But I would say it is worth trying it out on a small batch. Try cutting it up in a way that you get just nothing but red meat and grind that through first. Then grind the rest. See for yourself the difference. Take the red meat and mix it with just straight up fat, make a patty and cook it on a pan with some salt and pepper and just see if it changes your mind about straight up venison burgers. If it doesn't... then mix it all together with the bacon, etc and if anything, you can say you learned something new.

I've never seen anybody that particular about what goes into burger or sausage. We cut it up and in it goes in the grinder pot.

[Burntorange Bowhunter]

If you trim it that much.....smoke it to medium and nom nom nom.

Gamey taste? LOL.

[Meatetarian]

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.

X2

[Smart]

If you trim it that much.....smoke it to medium and nom nom nom.

Gamey taste? LOL.

I was thinking the same. If I am taking that much time to trim it, it is going to be a steak, cutlet or a roast.

Nothing wrong with it, I just wouldn't do it.

[Killer]

Everything is better with bacon!!

[SwampRabbit]

I've never seen anybody that particular about what goes into burger or sausage. We cut it up and in it goes in the grinder pot.

I wonder though if that is where the negative feedback comes from for certain things like burger, etc where the flavor of the meat overpowers the spice that is used. I mean, lets be real... bacon has a very powerful flavor to it that can mask quite a bit of off flavor. On a burger, the meat actually should dominate the taste experience... so if anything is off, it will be detected. Same as with a steak.

[dbaio1]

In my opinion bad tasting ground venison is usually always a result of poor processing, mostly grinding to much venison fat into the mixture and it does not take that very long in the freezer for it to taste very rank to me. Other's however seem to have a tolerance for it and just think that is part of the wild game venison taste. I disagree with that big time.

With your mixture recipe I'd use a top quality beef cut that is very lean. Sirloin, Eye of the round roast, something like that........ I have made beef tenderloin and venison burger meat before and it was the BOMB That was like a 60% venison, 30% beef and 10% pork fat trimmings. I'm sure you could use beef fat if preferred.

[SwampRabbit]

I was thinking the same. If I am taking that much time to trim it, it is going to be a steak, cutlet or a roast.

Nothing wrong with it, I just wouldn't do it.

Yep, but that is what is necessary (IMO) to get a good flavored, all venison, burger. I guess it boils down to this. When you go to HEB to get burger, do you get the ground sirloin, or ground "whatever." With beef, you can go with "whatever" but with venison, you want the sirloin.

We don't eat alot of steaks, so that is what the backstraps turn into... small medalion steaks.