Processing Question

[MagicBlade]

I don't have the space or equipment to process my deer, so I alway take them to a processor. I alway ask for a 80/20 mix.

Question: When you process your deer, what do mix with the venison?

Pork, beef or something else?

[eradicator]

Chili and hamburger we usually use beef tallow or chuck. Most sausage gets pork fat or butts.

[Bowtech38]

Beef fat from heb

[panhandlehunter]

I use brisket for ground and pork for sausage.

[dosrobles]

Ground we use bacon fat
Chopped steaks we use beef

[Landrover]

I will have to ask what my processor does honestly. I do know it is always high quality and their business has exploded in the last few years.

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[Fishndude]

For burger I do 3 things…beef fat, bacon or brisket.

[Duane]

For burger, I do 50/50 with untrimmed beef brisket. I'll also add some bacon ends to some for bacon burger. For ground breakfast sausage or links, I do about 55% pork butt or shoulder to 45% venison. I find any venison content over 50% is too lean. If I were only adding pork or beef fat to my venison, the ratio would be different, but I like using the entire brisket and pork butts. It's more expensive but makes a much larger yield.

[cashcropper]

I dont mix anything with it when grinding but when doing burgers will add 1 heaping tablespoon of bacon grease per pound

[kd350]

Beef for burger, I prefer brisket
Sausage pork butt

[Duckologist]

15% beef fat. Can get beef fat for .99 cents a lb.

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[SmTx]

I mix my ground with pork.

I eyeball it. No clue on actual %s.

[brokeno]

60 venison 40 pork.

[peterp63]

I dont mix anything with it when grinding but when doing burgers will add 1 heaping tablespoon of bacon grease per pound

This is interesting. Gotta try it!

[jomw10]

Ground meat usually 100% deer.
Sausage 80% deer 20% pork fat
Burger will be 80% deer 20% pork fat