Brisket mixed in deer grind

[bughunter]

you can never be too meticulous
and we usually do 70/30



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[AgHntr10]

I cube/chunk up my deer meat and my brisket. I mix the chunks together and then grind. It’s not all that hard to shove a piece or two of deer meat down the throat then a chunk or two of brisket. Repeat. If I think I need to mix more after the grind, I will divide the grind into smaller batches to make mixing easier and more efficient.

Exactly how I do it, including removing the hard fat from the brisket first. Always turns out perfect IMO. Enough fat for flavor and binding but not greasy.

[Sackett]

Where do you get the beef tallow?? And how do you add it to the venison grind??

Grocery stores like HEB, Sprouts, and even Amazon.

[Bayouboy]

I have had venison mixed with brisket, beef trimmings, and beef tallow.

I much prefer the last two over the brisket mix. 80/20 or 75/25 is perfect for burgers, tacos, chili, and spaghetti.

[wayne 20]

i use the whole brisket

[DarrellS]

I just call up my local HEB butcher and asked him to save me the trimmings off of several briskets. Usually cost me about $8-9.

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[deerplanter]

Do you grind up the whole brisket, then try to apportion it with the venison to evenly mix the fat?

I grind it all with a chili plate then mix well and grind with hamburger plate. I usually got 70-30 or their about not really a science but it comes out great.

[glen]

Randy- I put on a chili plate. Grind the brisket and deer into a large round tube. Get the 1/2 hp drill and Sheetrock mud paddle and mix it up. Grind and package off a hamburger blade.

[NAVY CHIEF]

I trim the real hard fat off the brisket and that’s about it.

This!!!!

[BlackHogDown]

TAgged

[Quackerbox]

I trim the real hard fat off the brisket and that’s about it.

Randy- I put on a chili plate. Grind the brisket and deer into a large round tube. Get the 1/2 hp drill and Sheetrock mud paddle and mix it up. Grind and package off a hamburger blade.

this is what I do. IVe used the whole brisket when I had enough venison or left a chunk of brisket to smoke later

[Aggiebow88]

We just use beef fat, around 10%. Its really cheap too

this
mix beef fat and save $$

[TexasRough1256]

I've always just cubed the whole brisket fat and all... then deboned and picked through my venison cutting all the silver skin an anything else I wouldn't like to eat out.. then throw it in the grinder with the bigger plate then regrind one more time with the smaller plate

[Dirtymike]

I chunk up the WHOLE brisket including ALL the fat and mix with the deer meat. Same size chunks. Then grind them together. I like the sweet beef fat mixed in. Makes great burgers.

Have the meat as cold as possible, brisket can get soft and mushy when ground.

[mfarmer]

We do ours like what Skinny described above. I try to stick to 3lbs deer to 1 lb brisket ratio.