Grinding Tips

[HoustonHunter]

Howdy folks,

Got another doe on Saturday and really would like to try grinding up my own meat. Wanting hamburger and bacon burgers.

For burgers, was just thinking I'd grind 20-30% bacon with the venison.

What do yall recommend for the hamburger?

Any overall tips/advice?

[gingib]

Mixing with pork is good! Salt/Pepper and mix with pork like sausage.

Funny you wrote this, I am going to do Bacon Burgers next year for sure

[mmoses]

For me.

Meat for actually hamburger gets mixed with beef. I dont like well done burgers so I stay away from pork unless its for sausage.

I haven't been a fan of adding bacon directly in the meat it doesn't provide the moisture needed since its already cured. I have used raw pork belly and been happy with that.

[Chew]

I've done bacon burgers a few times over the years and always get burned out on the taste after cooking it a few times. I prefer fatty brisket or go by a butcher shop and buy some beef tallow (fat).

[Bisch]

I do all my burger 80% venison - 20% beef (usually brisket).

Bisch

[TimH]

Sounds good to me. I probably wouldn't go any lower than that. It may take some trial and error to get it exactly where you like it, but boy is it going to be good! I had some bacon burgers made by Brizendines and it was fantastic! I don't know what percentage he uses, but the fat was just right and a perfect compliment to the venison.

[SB09]

I do all my burger 80% venison - 20% beef (usually brisket).

Bisch

This is what I use most of the time. For the women that don't like deer as much I'll mix 50/50. Can't even tell there's deer in those burgers.

Also done bacon burgers a lot. Those I will do up to 70/30 deer/bacon. I agree with Chew there. You can only take so much of it. I have to spread it out throughout the year.

[HoustonHunter]

Do the meats have to be ground together at the same time? I was thinking Id grind all the venison, all the beef and all the bacon then mix accordingly.

Thoughts?

[SB09]

Do the meats have to be ground together at the same time? I was thinking Id grind all the venison, all the beef and all the bacon then mix accordingly.

Thoughts?

I do mine together. But, at the end I take it all and mix even more by hand. I don't see why you couldn't do them separate. You just want to make sure and get the two mixed really well for a consistent taste.

I just weight my total amount while cubed up then separate the venison to the amount I want to make of each.

[Hoyt Man]

I buy the bacon ends and pieces and mix it 70% venison 30% bacon ends and pieces

[yazoomike]

For hamburger I do 10-12% beef fat. I grind it all together.

[ChadMR82]

I like to put the meat in the freezer for a bit to make it easier to gring. I also freeze all my grinder attachments and keep lubricated with a food safe silicone spray to avoid heat friction.

I have had good luck with 20% bacon and 80% venison.

[Dirtymike]

keep your meat icy cold
mix your meat before hand
bacon/deer mix does not go with everything, tacos yes, spegetti not so much
beef fat is sweeter, tastier to me than pork
start course grind first run unless you have a huge machine
after your grind not a bad idea to put back in fridge or freezer while you work on the next batch to keep icy cold
thats all i got. IMO beef fat is your friend save the bacon ends for mixing pan sausage. Follow instructions on fiesta brand pan sausage. Taste is awesome, can be used for more than just breakfast. Stuffed peppers, rice dressing, some tomato pasta dishes

[Coacheddy]

we mix 20% with the most fatty beef hamburger meat.

[CrossTimbers]

I add about 10% beef fat to clean trimmed venison. Also, keep the grinder parts (blades, auger, etc) in the freezer so they are really cold. Cold meat makes a world of difference too. Helps the grind and keeps a little bite instead of it turning to mush.