Brisket mixed in deer grind

[dbaio1]

I am with the group that says skip the beef meat. I want all the meat to be pure venison. Like you mentioned I am a bit particular about wild game fat, gristle silver skin etc. I mix my pure venison with the best butcher shop beef fat I can get. I usually do a 15% fat to venison ratio.

FYI ribeye fat trimmings is killer good.

[GARY]

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

This. I remove the point, but generally that's about it. We do get picky on the briskets and adjust periodically if we see the grind has too much or too little fat in it.

[gingib]

I want to do this soon. But I cannot decide which route I want to go for Burger meat.

I will keep some straight 100% venison for basic meat.

I did Bacon End pieces last year and I loved it. I also added fat and did not like it as much.

The bacon gives it an awesome flavor. I am going to do bacon end pieces and brisket this year.

[JRandolphTX]

I've had my guy mix it with brisket before and I'm pretty sure he ground up the brisket whole.

[Big Todd]

I stopped using briskets at the prices they are. You can call your meat market and tell them you need about X pounds of beef fat trimming and they will save fat off the prime cuts and usually buy them for about $.50/ lb

[Flex]

We started doing ours with roughly about 20% brisket mixed in and 5% pork belly, we just grind it all separate and course, then mix it real good, and regrind together. Results are phenomenal. I won't ever do anything else.

And it's not too $. One 25$ or so brisket per deer, few lbs of pork belly, bags, ends up being less than $50 for 40-60# of meat yield depending on deer size.

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[ATI]

Just grind in Bacon into your venison and be done. Been doing that for years.
Some of my Muslim friends eat that $h!t up like it's goat meat ;-) LOL!