Processing Question

[HogCommander]

For burger patties I use 75% venison, 25% bacon. For link sausage it's 50-50 venison and pork.

[wytex]

85/15 venison to beef fat on ground. 50/50 pork butts on sausage.

Made some moose bacon burger this year with the spouse's chewy bull, 90/10 fatty bacon and it is great. The 90/10 beef fat burger we made is also great from the moose. Moose tastes great anyway so less fat works in it.

[TheGreyGhost]

I do not add anything to my ground meat. I use it for hamburgers and anything else you would use hamburger meat for.
For sausage I kill a wild hog snd have a processor make sausage out of it. I don’t know what his mix is but I do know it’s good.

[dpg481]

All these guys suggesting using brisket to add to their deer has me thinking. Right now a POS walmart brisket is just under $5 a pound, pork butts are usually on sale for $1.00 a pound, and bacon ends are about $3 a pound. I add whatever is on sale for my cut meat and brisket just doesn't go on sale these days. 9 out of ten times I'm using bacon ends as they add the most flavor to the deer grind.

[Dmcgee]

I’ve had processor add 25% brisket before Assuming he actually did it I didn’t notice much of a difference. I’m more of looking for ways to keep my deer processing down nowadays.


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[EliteDriver]

For burger patties I use 75% venison, 25% bacon. For link sausage it's 50-50 venison and pork.

This is what I do as well...

[Quackerbox]

I use brisket for ground and pork for sausage.

Same

I buy the cheapest brisket I can find. The last one I got a 13lb brisket for 30 bucks and turned it into right at 44 lbs of burger.

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[Aggie Dad]

Bacon ends or pork butt mixed about 15%