Brisket mixed in deer grind

[Burntorange Bowhunter]

I have been going 100% deer the last 5 years or so. It's perfectly fine. Much more healthy.

[Burnadell]

I have been going 100% deer the last 5 years or so. It's perfectly fine. Much more healthy.

I used to do that, and it is fine for chili, but it was hard to keep the patty together when cooking burgers.

[N.DaWoods]

How do you evenly distribute that little amount of fat in a batch of deer meat? Dice it up?

Yes cube it up and mix it in as you grind, works very good.

[eastxhunter]

I have been going 100% deer the last 5 years or so. It's perfectly fine. Much more healthy.

Taste like trash - venison needs all the help it can get

[Grizz83]

I have been going 100% deer the last 5 years or so. It's perfectly fine. Much more healthy.

Do you even Keto, bro?

[Burntorange Bowhunter]

Do you even Keto, bro?

No. Don't do unhealthy fad diets.

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[Burntorange Bowhunter]

I used to do that, and it is fine for chili, but it was hard to keep the patty together when cooking burgers.

No issues for me.

We use it in spaghetti, hamburger helper, tacos, burritos, nachos, meatloaf.

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[flywise]

What's better
Deer/ pork mix
Deer/ beef mix
I picked up my deer from the processor a couple days ago and decided that's the last ****in time I pay for that

[STICKIT]

1 brisket. 1 trimmed up deer. Easy to figure out and taste great. BTW, I trim deer like you described.

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[Stuck]

I finally mixed 1/2 ground venison with 1/2 of 73%/27% Angus, so that equates to ~13% fat content in that batch for my chili. I might should have used less fat in my ground beef. We shall see. I went this route because it was easier.

Then another batch I mixed 1/2 ground venison with 1/2 pork sausage similar to what Arrowsmith did. I will use this for hamburgers. I will update after I cook it.

Good lort, just like my **** kids. Ask for advice and do what you want to anyways.

I used to do that, and it is fine for chili, but it was hard to keep the patty together when cooking burgers.

Same reason I started adding to deer meat. My city wife complained the patties wouldn’t hold together and it didn’t taste like the stuff from the store.

[Burnadell]

Good lort, just like my **** kids. Ask for advice and do what you want to anyways.

Hey now. I got lots of advice and then took that which was easiest and cheapest.

[Beargrizzly90]

I do 70/30,
venison/bacon
All I've ever done

This is what I do and have never noticed it overpowered the venison.

[tvc184]

After a tip I got on here a few years ago, I had ground deer made with 10% smoked bacon. I only used it for burgers but it was great. My mother grilled some of it at her church one time and got a few “best burger” I have ever had compliments.

She passed away a couple of years ago.... never giving away our secret.

[Jerry H]

This is why I love TBH it is so easy to get a consensus .

[pig poacher]

I did the beef tallow for several years and it would start to go rancid after about 6 months in the freezer.
Same with pork fat ruined a batch of pan sausage mixing extra fat with venison and pork butt.
I now mix 30 to 35lbs of venison to 10lbs of fatty brisket and have no problems
I buy the $1.00 lb pork butts with old plantation sausage mix for my pan sausage without the venison.
I dont have time to vacume seal due to processing by myself. I rotate meat lugs in freezer to keep meat chilled as i am bagging.
We eat about 150 -200 lbs of venison burger a year.