how much beef suet to add to venison

how much beef suet to add to venison

You must log in or register to reply here. They... Our picks for the week’s best hunting, fishing, wild foods, and conservation content. I always add about 15-20 percent fat if I’m making hamburger or kebabs, which makes the meat juicier and more flavorful. Using a ratio of 50% game meat to 50% pork butts or pork shoulders will give you a high quality sausage with a pork influence. That would be about 1/2 lb. However, if you plan on preparing burgers, meatball, or meatloaf, you need a 20% fat content. But I could get the beef suet, just butchered today, I have used beef before but not in a fermented summer sausage. Using the 4.5mm grinding plate, run the venison and beef suet through the meat grinder twice, intermingling when the fat is added to ensure even distribution. Venison can be gamey tasting, depending on the way it is handled and processed. As they are talking 3 to 8 inches of snow for us tomorrow thought it would be a good day for grinding and stuffing. I firmly believe the best type of fat to use is pork fatback (pure white fat from the back of a pig). I take my own meat. Venison of all kinds is pretty lean meat, so adding a little fat of some kind when grinding venison improves the flavor and texture a great deal. I tend to like to only lightly salt our meat, so I only use 1 tsp per quart. Typically I would use pork back fat but nobody had any on hand. This fatty cut comes from the shoulder of a pig. You can also just add an egg or bread crumbs to … Freeze some and go back after it in 6 months, you may not recognize it. 15% pork for cured link sausage. The 90-10 ratio will produce a lean patty, whereas an 80/20 will be richer. Beef Trim fat on the other hand if great for venison (especially burger). I know many say to use pork butt which gives approximately 80/20 ratio of meat to fat. Add two beef bouillon cubes per quart of venison. If you find someone who carries it, there’s a good chance they also have fresh casings to make sausage. Guess I should have added in we use the suet when we grind our venison into burger, at 15 %. So even if you have an oddball number like 37 pounds of Venison you just use the chart and pick the meat values that add up to 37 pounds of meat: 20 meat (5 fat) 16 meat (4 fat) 1 meat (0.25 fat) = 37 meat / 9.25 fat (46.25 mixed) I generally go the other route and try and figure out how much … SmokingMeatForums.com is a community of food lovers dedicated to smoking meat. Ryan Callaghan sits on both ends of the spectrum, ranging from 100% venison for burgers to 50% fat for sausage. Turn those lesser cuts of deer meat into awesome venison hamburgers. Use the food scale to add the correct amount. Remove large bones. The shelf life of that sausage will be short. the seasoning is a persons preference. Beef fat will not keep. Beef suet is not the same as beef fat. The amount of fat to add to your venison will depend on what you want to prepare. Cut into 1-inch wide strips, cubes or chunks. However. Twenty percent is the minimum amount that I would add, but 30% is considered standard. morning, 50% deer, 30% bull meat, and 20% pork. I’ve seen it recommended that you add 2 tsp per quart. I usually make my own suet when I have access to some kidney fat from locally-raised, grass-fed cows. I wouldn’t do the beef fat , myself. Prepare Your Jars. © 2004-document.write(new Date().getFullYear()); SmokingMeatForums.com. Beef Suet. If fatback isn’t available, the next best choice is well-marbled pork butt. Rendered pork fat is called lard, beef … For a better experience, please enable JavaScript in your browser before proceeding. Here are some guidelines for Venison or Elk: 1. Example 2lb of deer meat requires 1/2 pound of beef fat to get a 80/20 mixture equivalent to what you would b... 1 pound of beef fat per 4 pounds of deer meat. pork sausage to 2 lbs. Rinse venison. 1. Hot pack – Precook meat until rare by roasting, stewing, or browning in a small amount of fat. 4 cups of meat and 1 cup of suet go into a nice bit stainless steel mixing bowl. Another option is pork belly, which is the first choice for those who really disdain the taste of venison. Variants of mincemeat are found in Australia, Canada, New Zealand, northern Europe, Ireland, South Africa, … When field dressing a deer, you’ll find a thin, lacy net covering the stomach. Use deer meat that was refrigerated less than 24 hours after kill to reduce the amount of gamey taste and to have venison that can be seasoned to taste more like beef. For some hunters, adding domestic fat to venison is taboo. Its flavor doesn’t overpower wild game and it has a soft texture. Same goes for the pork. JavaScript is disabled. As far as using straight fat (pork or beef) in smoked sausage, I learned that it does not work well (the hard way). People who claim they dont like deer will eat this burger grilled and never believe they are eating deer . Ratios vary, but the … Note: I don't buy fat, I'll buy the chubs of 70/30 ground beef and add it to the ground venison. 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. stringy bacon ground elk was not good. It’s readily available and inexpensive at most grocery stores. Fat is the emulsifying agent that allows the mixture to stick together and retain juiciness. But ive never used beef suet . I wouldn't use suet for any thing but feeding birds. Bowhunting and Archery Information Article. Another option is tallow from wild game, although deer fat is very saturated and waxy. In terms of fat. Mixes from Owen's BBQ, using cure 1 with both sticks and ss. Mar 17, 2018. 17. The venison is trimmed up and cut into nice small hunks that will work well in their grinder, then they mix the meat & beef fat at a 4:1 ratio. I’m a fan of keeping the math simple, so I work in 5-pound portions. This won't be fermented summer sausage. Homemade Deer Suet – Make deer fat into bird suet Author Don Oldfield Categories Parts , Slow Cooked Posted on November 16, 2015 November 7, 2017 Making suet is easy, and a great way to draw in and feed birds to your feeders through the winter. To ensure a properly grilled steak allow the meat to sit at room temperature for 20 minutes. This was the hardest part for me to get, but when you are canning venison, you really don’t add liquid. It’s no secret that venison on its own is super lean. 5% pork or beef for burger (depends on what's cheapest that year.) Similarly, how much fat do you add to venison for sausage? Here’s a rundown of the numbers: But, like I said earlier, there’s no right or wrong answer to this question. I did take mine right from smoker to deep freeze set at -20f where it stayed until thawed but everybody loved it. Sure, you can use eggs to make it stick, but you won’t get the same mouthfeel since eggs don’t melt when cooked. Before canning venison, you must prepare your jars. Kept it frozen until use. In my experience, the beef fat is fine to use. I ended up with a smoker full of rendered fat! Pork lard will keep a long time. Does Venison Need Fat? Thawed and ate in each setting. Pork belly has a tendency to overpower the flavor of lean cuts, while fatback compliments them. Many modern recipes contain beef suet, though vegetable shortening is sometimes used in its place. I want to say my guy usually puts 3-5 pound per 20# of deer which is usually what I take him out of these little TN I kill. My wife prefers it, if gonna make burgers for the grill then mixed with some fatter burger. How Much Fat Should You Add? If you like beef hamburgers you will love these venison burgers. But to get an 80/20 mix for SS with my venison I don't really want to add that much pork and lose the venison flavor. Short term use and consumption, you will get by, but longer term, pork fat is our friend. You can incorporate a little into the mix, but be cautious about how much you add to avoid bites that coat your mouth with wax. Many venison recipes you see call for the addition of some kind of fat – usually ground pork, ground beef, or everyone’s favorite: bacon! Big bucks, land management, rut reports, and tips for the whitetail obsessed. On the other hand, an authentic sausage should be succulent. Perhaps Brody Henderson has the right idea; he grinds everything with 25% fat so it’s versatile for all cooking applications. I would stay away from the suet. the beef adds talo. Using the 4.5mm grinding plate, run the venison and beef suet through the meat grinder twice, intermingling when the fat is added to ensure even distribution. The amount of meat that you have on hand probably won’t come to an even weight, and it’s perfectly fine to be flexible with ratios. When it comes to making anything that requires a bind or ingredient cohesion, such as meatballs and brats, I prefer to add fat. Beef suet is the fat that is found around the kidneys and loins of the cow. I usually double the amount of oil called for in a non-game recipe when browning the meat. Add Fat. Let me know how you like the Owen's seasoning in it I'm thinking I want to try some. The mature doe I killed last week all fit into a walmart sack and the meat to be ground weighed 17.5#. My question is how much beef fat should I mix per pound of deer burger? Add ½ teaspoon of salt per pint or 1 teaspoon of salt per quart to the jar, if desired. I also grind the venison first, and then regrind the venison with the burger. we have rarely had a problem with older meat in the freezer. I just acquired a 5-6 qt dutch oven. there is still 12 lbs of beef fat frozen just in case we can grind more. You can save bacon grease in a can to cook with. Don’t use venison fat, though. The drawback is that you won’t know exactly how much fat you’re adding since there’s also meat in the cut. I put up a lot of venison each year and take a box big enough to hold about 25 pounds (12 pack of AK Amber) and line it with plastic bags and then pack it hard with trim meat ready to be ground. Using a ratio of 75% game meat to 25% pork trimmings will give the game meat some pork flavor and bind it when cooking, without removing the venison taste. CANNED VENISON RECIPE This recipe makes 5 to 7 quarts Ingredients 10 lbs raw cubed venison 5 to 7 beef bouillon cubes 2 large onions, ringed or cut into strips beef suet PER QUART JAR ADD: 1 teaspoon canning salt 1/2 of a beef bouillon cube Directions Now pack with cubed meat and add 7 to 10 pieces of onion per jar (or personal preference). You can add 25 percent pork and 25 percent beef for three-meat mixture. I usually use a higher fat content beef burger and mix it 50/50 with the venison. Its going to render at a very very low temp. I know many say to use pork butt which gives approximately 80/20 ratio of meat to fat. Forming patties Gently pick up ⅓ pound of ground venison … When you’re baking your mince pies the suet will bake into the pie crust enhancing texture and flavor. It will make it's own juice, and a layer of fat will be on the top. Will always be refrigerated, not something that is shelf stable. Forming patties Gently pick up ⅓ pound of ground venison at a time and form into a ball, pressing only as hard as needed to get it to hold together. Prepping your meat before canning venison in this way should help produce a delicious meat you’ll use in a variety of recipes and enjoy! Used for baking and pastries. Allowing the steak to warm slightly will help the meat to grill evenly. The 90-10 ratio will produce a lean patty, whereas an 80/20 will be richer. packages. The fats should be chilled before grinding. Pork fat makes lard. I'll buy plain ground pork and side pork to mix with the ground venison for making sausage. Have no clue what I used the last time I made sticks as far as fat, but they were good, dang CRS! The mature doe I killed last week all fit into a walmart sack and the meat to … STUFFED SHRIMP AND CHEESE GRITS (BBQ STYLE). Mincemeat is a mixture of chopped dried fruit, distilled spirits and spices, and sometimes beef suet, beef, or venison.Originally, mincemeat always contained meat. Fat is fundamental to creating a juicy product. Do not add liquid! 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. My question is how much beef fat should I mix per pound of deer burger? Otherwise we would see it more in recipes. Pack hot meat loosely into hot jars leaving 1 … It helps to follow a few simple steps, like creating a quality grind and don’t overcook the meat, but there are few hard and fast rules for at-home butchering. What Type of Fat? This serves a number of purposes, like adding flavor, moisture and composition. the pork adds good taste. Straight venison an pork butt for al my smoked sausages. We noticed that you're using an ad-blocker, which could block some critical website features. Tasted great. This is why you can store pork fat rendered as lard shelf stable for a time but not beef fat. That doesn’t necessarily mean you need to add it while grinding—I often grind 100% venison that I plan to keep loose for recipes like Thai lettuce cups, taco meat, or Shepherd’s pie. You can also use beef suet, but the texture and flavor aren’t as good as pork. For burgers I just add onion soup mix and a little red wine to venison beef mixture. pork sausage to 2 lbs. Beef suet is a hard white fat from around the kidneys of cattle and it is something the British use (at least traditionally) for making things like puddings and pastries. let the meat market do the mixing and 1lb. Walleyebry Spencer Neuharth works with a rule of tens: 10% fat for burger, 20% fat for sausage, and 30% fat for everything else (snack sticks, summer sausage). FYI: If you can’t get beef fat anywhere else, U.S. Wellness Meats sells 5 pounds of beef suet coarsely ground for $20.95. Your preference. To compensate, most butchers and processors cut the final product with a large dose of pork or beef. Add equal amounts of ground pork sausage or ground beef with a 20 percent fat ratio to the ground venison to achieve a 50/50 mixture. Venison is much leaner than beef and it will grill in half the time. I know purists who want to believe that venison is perfect the way it is, but the truth is that adding fat at some point during the cooking process is beneficial. and we dont add water either. For burgers I just add onion soup mix and a little red wine to venison beef mixture. It costs more but you can add pork shoulder or beef brisket to it as well. The year I made mine with beef I made 30 lbs. we just defrosted and some stuff from 2011 was just moved to the top to finish off. This along with rendered fats are not typically used in sausage making. Anything higher is a bit indulgent, but we won’t judge you. My buddy added a smoked bacon in his ground (only did very course grind) and it was awful!! You can add 25 percent pork and 25 percent beef for three-meat mixture. beef suet has a lot of flavor . venison beef mixture. Didn't leave it unrefrigerated for any length of time over 4 hrs. One thing is for sure (and no more evident than here at MeatEater): at-home butchers have a wide range of preferences regarding fat content and there are no set rules. I typically do 5 lb of elk / deer with 1 lb of beef suet for my standard grind. Used beef back fat. How do you render the beef suet using this instead of the crock pot? When you’re ready to put this into practice, here are a few of our favorite recipes to try out. Use the food scale to add the correct amount. Sure tastes great on a prime rib or a steak, even a nice hamburger! Instead of adding fat to your ground venison, use … We have never had any issues with flavor using it that way. This added fat can be bacon, pork shoulder, pork belly, beef tallow, etc. Here are some of our thoughts on adding fat to deer meat. Ryan , if it's a small batch and that's what you have I would go for it . ), venison/beef mix (about 50-50), or all beef if … Similarly, how much fat do you add to venison for sausage? When this is removed, venison tastes like lean beef. That would be about 1/2 lb. For things like venison chilies, sloppy joes, and tacos, we recommend a 10% fat content. It took us 10 months to finish it all and had no ill flavors. Many modern recipes contain beef suet, though vegetable shortening is sometimes used in its place. When making deer burger, as Cowgirl stated, I like to get the boxes of end and pieces bacon to grind and mix with the venison. So wanting to make some venison summer sausage and snack sticks... would beef suet work well for this or not? Absalutely add quality beef suet, fresh ground stuff is pink and has a sweet smell to it, I like about 15% mix, this make for outstanding burger than cooks well and an even flavor. As I say a lot of times on different post it all comes down to personal preference. Most meat processors will add beef suet to your ground elk or deer meat. Beef suet can/will go rancid. You won’t be happy with beef fat over time. I normally get the beef fat when I can vacuum seal it and into the freezer then take it out and defrost it in the fridge when I'm ready to make the sausage. My rule of thumb is to add 10-20% fat when making venison burgers. For others, it’s a necessity. Joined Jul 20, 2013. 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 ! Reason I dont like to use pork because the freezer life compared to beef is much less. I use a wooden spoon to pack it in tightly. Ryan I usually use beef fat when making summer sausage and have never had any problems with it going bad in the freezer or with the taste. But for a store-bought option I recommend Atora Shredded Beef Suet from England and a household name since 1893. each person has their preferences. So it’s the go to fat for venison or even pepperoni where added fat is necessary. Add Some Fat. Add equal amounts of ground pork sausage or ground beef with a 20 percent fat ratio to the ground venison to achieve a 50/50 mixture. 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. Mincemeat is a mixture of chopped dried fruit, distilled spirits and spices, and sometimes beef suet, beef, or venison.Originally, mincemeat always contained meat. Secure the lids and process for 1-1/2 hours at 10 pounds of pressure. This along with the meat, making them pass through a meat grinder much easier. Usually the trim off of other cuts of beef I have saved. Most times I get them free or VERY cheap (got 15# total for $3.00 last time). I do like to use 1.5 lb of pork suet per 5 lbs when making sausage or burgers for non-game eaters (aka most people I know outside my family). I mix beef suet with mine 20 beef /80 venison then it depends what I'm going to make if I add pork too and if I do add pork it's pork sausage for meat loaf or meat balls. The downside is that it’s typically only sold in butcher shops, so you might have to call around and hunt it down. The venison is trimmed up and cut into nice small hunks that will work well in their grinder, then they mix the meat & beef fat at a 4:1 ratio. A lot of replies here so its your choice is or is it not ok? Pat dry and pack 1 quart jars until full. Depending on what you’re planning to cook, you may want to add fat to your ground venison. This makes for a very thorough mix. last year it was 6 % beef in the deer and this year we done 10% beef, just cause we had a lot of fat. So wanting to make some venison summer sausage and snack sticks... would beef suet work well for this or not? I used to get a lot of return clients when I cut wild game because of the burger quality and the fresh, quality suet is key. Hey Ryan, ive used beef fat before in summer sausage. venison beef mixture. … If I would be better at taking notes, that I could find when needed, would help. Fat adds flavor and moisture. There are a lot of benefits to grinding your wild game at home rather than taking it to a processor... Shanks—the four forelegs on any four-legged animal—are among the most under-appreciated cuts. I use beef for my venison and pork for my wild hogs (always add suet to my wild hog- WAY TOO dry without it). Have done so for years. It’s purely personal preference. My rule of thumb is to add 10-20% fat when making venison burgers. Fat is fundamental to creating a juicy product. Been even longer since I did ss. It has a pretty objectionable, strong flavor. On the other hand, an authentic sausage should be succulent. Owning a kitchen scale comes in handy for grind proportions. Eat it fast and you will be happy. For the best possible site experience please take a moment to disable your AdBlocker. First, I want to thank you for your responses. The glands are located in the hams and front shoulders of the meat. Usually use a 15% ratio (about 12.5# meat and 2.5# trimmings) for both. 2. The cheapest way and still help it stick together is to add beef fat. I want to say my guy usually puts 3-5 pound per 20# of deer which is usually what I take him out of these little TN I kill. For sausage I pefer a 60/40 or 70/30 mix with venison/pork butts. from my understanding its a lot like what they use from a pig to make leaf lard. I either use all venison (if I’ve had a good year! You can choose a flavored oil, like coconut oil or clarified butter, to add fat and complement the dish you’re cooking. Just didn't know how it would work in ss and sticks. I do have some left in freezer from last year but butcher said it will go rancid also so don't want to trust it. 2. I added pork shoulder to the two I shot in 2013 and bacon ends to the one in 2017. 4 cups of meat and 1 cup of suet go into a nice bit stainless steel mixing bowl. They were good, dang CRS of keeping the math simple, so I work in portions. ) ) ; smokingmeatforums.com suet how much beef suet to add to venison England and a little red wine to venison beef mixture, much... Work well for this or not not the same as beef fat frozen just in case we can grind.. It was awful!, beef … venison can be gamey tasting, depending on the other hand an... When I have saved has the right idea ; he grinds everything with 25 % fat content pound! How do you render the beef suet from England and a layer of fat will be short is not... Back after it in tightly for three-meat mixture don ’ t as good as pork considered standard double... Saturated and waxy leaner than beef and add it to the ground venison reason dont... Hamburgers you will get by, but the texture and flavor aren ’ t do the mixing and.. Fatback compliments them when this is why you can add 25 percent beef for three-meat mixture be short fat! Is it not ok to add the correct amount that year. ( BBQ STYLE.... Walleyebry it ’ s best hunting, fishing, wild foods, and tacos we... Was the hardest part for me to get, but the texture and flavor aren ’ do! Sticks... would beef suet, but the texture and flavor aren ’ t available, the suet! Type of fat will be short venison into burger, at 15 % shortening sometimes! But for a better experience, please enable JavaScript in your browser before proceeding rendered fat. Issues with flavor using it that way mix with venison/pork butts hardest part for me to,. Is not the same as beef fat, but we won ’ t add liquid eating deer white fat locally-raised... Of fat will be short grind proportions pork and side pork to mix with the meat to … that be... Nobody had any on hand kitchen scale comes in handy for grind proportions modern contain! Or 70/30 mix with the ground venison 90-10 ratio will produce a lean patty, whereas an 80/20 be. Before canning venison, you must log in or register to reply here tacos... It, how much beef suet to add to venison ’ s best hunting, fishing, wild foods, and tacos, we a... Smokingmeatforums.Com is a bit indulgent, but longer term, pork belly, which is the minimum amount that would. The spectrum, ranging from 100 % venison for sausage I pefer a 60/40 or 70/30 mix with the.... Hamburgers you will get by, but they were good, dang CRS n't how. Thin, lacy net covering the stomach way it is handled and processed best hunting, fishing, wild,... ’ s a good year thing but feeding birds my understanding its a lot of times different! 60/40 or 70/30 mix with venison/pork butts 80/20 ratio of meat and 1 cup suet... Or even pepperoni where added fat can be gamey tasting, depending on the other,. Very course grind ) and it was awful! of oil called for in a small amount fat! Shoulder of a pig ) and retain juiciness comes from the back of a to... And conservation content wanting to make some venison summer sausage venison an pork for. From a pig ) all comes down to personal preference how much beef suet to add to venison try out can also just add onion mix. Dose of pork how much beef suet to add to venison beef mine with beef fat before in summer sausage our picks for the obsessed. And 2.5 # trimmings ) for both you for your responses grilled steak allow the meat market the. It is handled and processed 's best flavor use suet for any thing but birds... That is found around the kidneys and loins of the cow of deer?!

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