Guest Drake22 Posted November 18, 2007 Report Share Posted November 18, 2007 Hello to all. I am new here so don't beat me up too bad. I am looking for the many ways you process your deer to deer burger. I've never done this before and would like to try it. For the sake of keeping the laughs to a minimum, I know you grind it... I'm looking for deer to ??? (Additives if any) ratios. The back straps we cut into steaks. The rest, we always have made into burger. I appreciate your recipes for this process. This should be an adventure..... Thank you for your help. PS: I appreciate the responses from a couple of forum members regarding this process. I didn't see a thread like this under this topic heading. Thought this could help many. Quote Link to comment Share on other sites More sharing options...
OJR Posted November 18, 2007 Report Share Posted November 18, 2007 Welcome to the forums! When I had mine processed, all they did was grind it and add a MAXIMUM of 3% of beef suet. We don't like greasy burger! Quote Link to comment Share on other sites More sharing options...
Snipe Posted November 18, 2007 Report Share Posted November 18, 2007 Welcome to RealTree Drake I process my own deer.. When I make burger, its straight up Venison.. I don't add any fat.. The reason is I don't make venison hamburgers very often.. All the burger that I grind is for venison loaf, venison spaghetti, venison goulash, venison stroganoff..And so on. I see no need to add fat to these type dish's.. I use a 1/8" grind plate..But when I make my Chili meat I use the 1/2" plate.. Hope this helps.. Quote Link to comment Share on other sites More sharing options...
Guest Drake22 Posted November 18, 2007 Report Share Posted November 18, 2007 Thanks for the replies. KEEP THEM COMING...... This is the stuff I'm looking for and hope it helps other people as well. Quote Link to comment Share on other sites More sharing options...
Guest bowhunter56 Posted November 18, 2007 Report Share Posted November 18, 2007 I grind alot of the scraps and odd pieces up, then i as i grind it i'll put deer, then a little 80% fat free beef, then some smoked bacon, more deer than beef, and some bacon, the fat on the bacon adds for the fat, and the smoked bacon adds a nice flavor.. Quote Link to comment Share on other sites More sharing options...
QDMAworks4me Posted November 19, 2007 Report Share Posted November 19, 2007 We grind straight up venison burger. I really like it this way and if you want to season it you can later. I usually don't but sometimes my family does for a little different flavor, it's all personal preference. Quote Link to comment Share on other sites More sharing options...
wtnhunt Posted November 19, 2007 Report Share Posted November 19, 2007 Glad to see you asked here Drake. Looks like some good information here for you. I process my own deer.. When I make burger, its straight up Venison.. I don't add any fat.. The reason is I don't make venison hamburgers very often.. All the burger that I grind is for venison loaf, venison spaghetti, venison goulash, venison stroganoff..And so on. I see no need to add fat to these type dish's.. Pretty well the same here, we grind without mixing in any fat and then package our meat for chili, jerky, or sausage. For sausage I will add bacon at a rate of 1 lb for every 4 lbs of veni. Usually package everything in 2 and 4 lb packages. Again, welcome to the forums and good luck with your processing. Quote Link to comment Share on other sites More sharing options...
Texan_Til_I_Die Posted November 19, 2007 Report Share Posted November 19, 2007 Just some general info - if you use some form of beef fat, it will have a longer shelf life (or freezer life ) than it would if you use pork. Personally, I think adding pork gives it a better flavor, but if you want to freeze it and keep it for an extended period, you might want to stick to beef additives. Quote Link to comment Share on other sites More sharing options...
mike Posted November 20, 2007 Report Share Posted November 20, 2007 when i grind deer we mix 80% to 75% deer to 25% to 20% beef fat. when done you can fry it in a pan and you can not tell the diference between the deer burger and store bought hamburger. all of the good flavor in beef comes from the fat. but make sure you trim your deer meat of all fat!! and when your done fryin the deer burger mixed 75-25 there will be hardly no grease left in your pan. trust me i have proved more than one wrong. Quote Link to comment Share on other sites More sharing options...
LifeNRA Posted November 20, 2007 Report Share Posted November 20, 2007 I grind alot of the scraps and odd pieces up, then i as i grind it i'll put deer, then a little 80% fat free beef, then some smoked bacon, more deer than beef, and some bacon, the fat on the bacon adds for the fat, and the smoked bacon adds a nice flavor.. This what I want to do next time! My butcher always added a pound of 75% beef burger to every 5-6 pounds of deer burger. So when it fries up it will not be so dry. Last year I got straight deer burger for making jerky and chili! Welcome to the forums! Don't be afraid to ask questions in here! There is no dumb questions! The is a wealth of info sitting here with these guys on this board! Quote Link to comment Share on other sites More sharing options...
MCH Posted November 21, 2007 Report Share Posted November 21, 2007 I put in one pound of beef per 5 pounds of deer when I'm making burgers. I keep the same ratio for sausage but I add 1/2 pound of bacon to the mix. I normally, however, just grind straight deer meat and make jerky. Quote Link to comment Share on other sites More sharing options...
Guest Andrea Posted November 22, 2007 Report Share Posted November 22, 2007 Unless we are making sausage....nothing gets added to our deer burger. It's straight venison. Quote Link to comment Share on other sites More sharing options...
Reloader Posted November 23, 2007 Report Share Posted November 23, 2007 I go pure venison for chili and other such full meal type dishes, but for sausage I add 1lb of pork fat back per 3-4 pounds of venison. The seasoning I add for sausage is heavily sage based, gives a nice midwest spice to it and kinda blends the gamey flavor of strong venison. Quote Link to comment Share on other sites More sharing options...
RangerClay Posted November 27, 2007 Report Share Posted November 27, 2007 Welcome to RealTree Drake I process my own deer.. When I make burger, its straight up Venison.. I don't add any fat.. The reason is I don't make venison hamburgers very often.. All the burger that I grind is for venison loaf, venison spaghetti, venison goulash, venison stroganoff..And so on. I see no need to add fat to these type dish's.. Welcome to the forums Drake! I'm the same as Snipe and I process my own venison. When I grind my venison I add nothing else, why ruin the flavor. I put the ground meat into 1 or 1.5 pound packages that I can use for ANY recipe that requires ground meat. If you want try something different, get a Jerky Shooter. We get the Hi Mountain seasoning and make jerky all the time with our ground meat. Quote Link to comment Share on other sites More sharing options...
RangerClay Posted November 27, 2007 Report Share Posted November 27, 2007 Welcome to RealTree Drake I process my own deer.. When I make burger, its straight up Venison.. I don't add any fat.. The reason is I don't make venison hamburgers very often.. All the burger that I grind is for venison loaf, venison spaghetti, venison goulash, venison stroganoff..And so on. I see no need to add fat to these type dish's.... Welcome to the forums Drake! I'm the same as Snipe and I process my own venison. When I grind my venison I add nothing else, why ruin the flavor. I put the ground meat into 1 or 1.5 pound packages that I can use for ANY recipe that requires ground meat. If you want try something different, get a Jerky Shooter. We get the Hi Mountain seasoning and make jerky all the time with our ground meat. Quote Link to comment Share on other sites More sharing options...
Guest Drake22 Posted December 7, 2007 Report Share Posted December 7, 2007 Thank you for all of the responses. This is exactly what I was looking for and I believe there are others on this forum that can contribute and also learn as I am. One location in the "Chuckwagon" to find all your needs to make Deer Burger......:D As we all come up with different recipes, it would be great to see them posted here.....so PLEASE keep them coming. Be safe in all of your hunting adventures!!!! Drake22 Quote Link to comment Share on other sites More sharing options...
billygoat Posted December 16, 2007 Report Share Posted December 16, 2007 Burger~ I came across a wonderful Burger recipe from a hunting buddy (I think he stole it from Emmeril). We grind our burger with a 1/8" plate (we do not add any beef or additional fat, however we do not trim our venison "Super" lean. Take 2# veni, then Take 1 # bacon, and fry it up! ... when done, break the bacon into small pieces... mix bacon and grease with the veni. Add spices (preferably 1/2 bottle of your hottest hot sauce), and make your patties. At this point you can either re-freeze or cook! You MUST grill these patties (in order for the Bacon grease to come off) These things are delish! Quote Link to comment Share on other sites More sharing options...
Ravin R10 man Posted December 16, 2007 Report Share Posted December 16, 2007 add 25% beef to mine, just to add a bit of flavor and so it's not too dry Quote Link to comment Share on other sites More sharing options...
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