Beef fat?

[jds247]

We always grind the venison by its self.. it's mostly used for spaghetti chili etc.. we butcher a calf every year so we have plenty of burger for making hamburgers and meatloaf.. in the past I've mixed the venison with brisket ..

[zztex]

Always mixed in 50% brisket. Last year started making it 50% chuck roast. Like it better

[TXUSMC]

Bacon in mine!


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THIS! I use the bacon ends and pieces 90/10 and it comes out amazing.

[coker737]

Use equal amounts of venison and 80/20 ground beef, makes it perfect in my opinion.

This is what i do

[Patton]

I call my HEB early in the morning right after they open and ask for beef fat. Usually they'll always have some.

I do 10% straight beef fat.

You have a good HEB. I usually have to ask the butcher 2-3 days in a row before they 'remember' to save some fat trimmings.

Beef fat for me mixed 90/10 or 85/15. Bacon is a nice change up as well.

[Fightinaggies]

I go 100% venison on mine with the exception of about 15-20 lbs that I mix 80/20 for strictly burgers

[tanto]

I have some prepped for grinding tonight. 20% beef fat by weight


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[Grizz83]

You have a good HEB. I usually have to ask the butcher 2-3 days in a row before they 'remember' to save some fat trimmings.

Beef fat for me mixed 90/10 or 85/15. Bacon is a nice change up as well.

Well it helps that the guy working back there doing all the cutting is a friend of mine.

[duckmanep]

I did 10% beef fat last year and this year and I really like it for burgers, tacos, chili, spaghetti, etc.. I just walked into our local Brookshires and asked if they had any and both times they did.

[JAB 1]

I get mine free from my local Kroger, I mix it 80/20.
Turns out great

[Willicd76]

Never cared for the taste with pork fat but 80/20 beef fat is OUTSTANDING!

[Skinny]

Brskt

[Rubi513]

Beef suet if you can find it. Best fat there is imo, but it’s hard to find, and I am not giving my source.
Plain venison is too dry for my taste.

[TacticalCowboy]

Beef or pork fat at 85/15 is my go to for sausage.

[mikeyb_23]

We do 10% beef fat for all our grind. Always turns it good.