We'd really appreciate it! This will help when cooking the burgers or sausage by providing enough fat to keep them from sticking to … For burgers I just add onion soup mix and a little red wine to venison beef mixture. Another important question is the type of fat to use. Founded in 1999, Michigan-Sportsman.com started as a collection of links to Michigan related sites, and a series of manually edited blogs. My opinion is that the fat in pork is better for us than the same amount of beef fat. Does Venison Need Fat? Not adding liquid was the most surprising part of canning venison for me. Many off-site friendships have formed with others who share the same interests in the outdoors through the site. Deer fat doesn’t add flavor to the meat like fat does for pork or beef. And while we're on the subject of bones, by all means make stock from the marrow bones of your deer. No, I'm not talking about adding beef or pork fat to your ground venison when you package it. And for sausages and snack sticks, you need 30% fat content. The management works very hard to make sure the community is running the best software, best designs, and all the other bells and whistles. You send the meat, fat, and seasonings through the grinder and then blend with an ice-cold liquid. Summer sausage doesn't actually need fat in it. I always add about 15-20 percent fat if I’m making hamburger or kebabs, which makes the meat juicier and more flavorful. I'm talking about adding fat to recipes when you cook. Ground venison is a very and occasionally gamey lean meat that comes from deer, and its texture is generally improved by mixing in pork sausage or beef. How Much Fat Should You Add? If you are concerned about this, try looking at canning venison hot pack directions. Fat is fundamental to creating a juicy product. If fatback isn’t available, the next best choice is well-marbled pork butt. Same thing for sausages and hot dogs. It’s readily available and inexpensive at most grocery stores. Adding fat to venison. The type of fat you use can come down to personal taste. Just do not exceed that temperature. If you find someone who carries it, there’s a good chance they also have fresh casings to make sausage. In my humble opinion, the fat on a deer is gross. It's usually really cheap, too. Adding Fat to Venison. Its flavor doesn’t overpower wild game and it has a soft texture. When you’re ready to put this into practice, here are a few of our favorite recipes to try out. Making sausages and using beef fat instead of pork. Don’t worry, I checked with my math-and-science trained wife to verify my measurements.) For every one pound of venison, you use up to a quarter pound of fat. My body doesn’t tolerate pork very well (or at all) so I am looking into other fats to add to venison for sausage or burger. Adding fat to venison. This is a venison sausage recipe, but the addition of pork fat keeps the lean deer meat from drying out during the cooking process. “You will not produce a good sausage without adding fat. Same goes for any venison sausage. To replicate a traditional sausage, it helps to have an understanding of basic sausage anatomy: 70% meat, 30% fat, and 10% of the total volume in liquid, plus seasonings. Twenty percent is the minimum amount that I would add, but 30% is considered standard. The pork adds fat to the sausage which is helpful when the sausage is cooked because the venison is incredibly lean and can make very dry sausage. 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