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5. Nov 29, 2018. #1. Our local Kroger's has whole briskets for sale at 1.99 a pound. I've gone through the search here and other places but I'm kinda confused on trimming. Some trim all the fat, some trim just the hard fat and some grind the whole thing. Since I'm not going to add any other cuts into the mix, I'm leaning toward grinding the ...
when I make deer burger I use 10 lb deer , 1 lb bacon , 1 1/2 -2 lb beef suet ..... makes the best deer burger ! beef suet has a lot of flavor . People who claim they dont like deer will eat this burger grilled and never believe they are eating deer .
If you change the percentage of fat you want to a decimal then you just have to multiply it by the number of pounds of meat you have. 15% = 0.15. 0.15 x 14 = 2.1 lbs of fat. 20% = 0.20. 0.20 x 14 = 2.8 lbs. fat. Just plug in your percentage as a decimal and multiply and you can do any amount you want.
Apply spices to the cubed meat before grind. 2. Apply spices to the ground meat and thin mix. Usually this is when you add your water, beer, wine.. to form the sticky consistency. I would like to know if this will have an effect on the final product. thanks in advance. Aaron.
The beauty of grinding your own is you are in control of the final product. Most people like the flavor of an 80/20 or 85/15 mix for burgers (80% meat, 20% fat, etc...) As to spices. I usually grind the meat and vacuum pack it "as is" adding only fat if needed and then freezing what we won't use in the next week.
The included plunger won't work because the ground meat just passes around the head and little pressure is left to push it out the grinding plate. I was averaging about 25-30 pounds of reground burger through this process in about 40 minutes. That adds up to a lot of time pushing meat into the inlet when doing 130 pounds worth.
Jul 13, 2018. #11. I usually grind twice, too, with the medium plate. First I cube the meat into stewing chunks, add the seasonings and mix. Then a first grind, another mix and taste test/adjust, and a second grind. I agree that the second grind helps to distribute the fat/meat.
The pork butt is already 20-25% fat. The venison is 100% lean so what you need to do is figure out how much fat to add for the venison. 12# X 0.25 = 3# pork fat to achieve a 75%/25% ratio. So I need to add 3# of pork fat into that 8# of pork, which gives me 5# pork butt and 3# pork back fat. tallbm.
Once the sausage and or sticks are done most are vacuum sealed and into the freezer as I usually make at least 10 lb batches. Summer Sausage I like to use 70% venison 20% beef fat 10% pork butt if I can get it all.
10. Husker Country. May 10, 2008. #2. I have never smoked fallow deer, but.... any other wild game or exotics ive smoked or cooked in any other fashion.... seemed to have a not so good taste to it when bones or fat where left in or on the meat. so if it where me I would remove the bone for sure... all the deer ive smoked have been so lean they ...