how to make 80/20 ground venison

Notes. Copyright 2020 Italian Barrel | All Rights Reserved |. A little fat will convert it from wild & game-y to tender & juicy. Will it work if I put some lard in the food processor with the ground venison ? Unless it is fresh, pastured, organic lard it will not be healthy for you to eat. Next dice your venison into hunks that will be happily accepted by your meat grinder. Shoulder cuts, also known as the butt, work exceptionally well for common meats like pork, lamb and beef. The amount of time will be dependent on how much meat you are grinding. Otherwise, you can learn how to process meat without a grinder. However, inexpensive wild game freezer bags (affiliate link) work well too. If you don’t already have one you have two options: either check out my research on best meat grinders that will help you choose the right tool for your needs. Believe it or not, homegrown, pastured lard is good for you. To achieve a 90/10 mix, select a leg cut from the beasts rear, or you can simply trim off the fat from a fattier cut. One of the biggest perks to grinding your own meat is that you’re in control of the ingredients. March Edition, The All-Natural Health Remedy for: Indigestion, Heart Burn, Acid-Reflux & Sour Stomach, Is My Yeast Dead?

It is pretty tough to deal with and will make your venison burgers taste like…. This recipe adds fresh lard into the ground venison to get all the flavor and juiciness you want from a burger. You can check out this Bratwurst recipe which combines pork and veal to make a scintillating sausage. This is not what I want. I don't think it is because people don't want to process it themselves, they just don't know how. Pork fat is the clear winner at our house.

You won’t regret getting as large of a grinder as you can reasonably afford, particularly if you are butching multiple deer at once. That’s 1/4 …, How to tell if Your Yeast is Dead or Dying …, A Peek Behind the Scenes - March 2019 Sweet, precious …, Best Venison Burgers You’ll Ever Eat & How to Grind Your Own Meat. In order to support this blog, I may receive compensation or other commission for my endorsement, recommendation and/or link from my blog. (you can use the medium grinding plate for both runs if desired). It is superbly handy to have 45 pounds of fat in your freezer. Learn how your comment data is processed. When the meat and fat are firm, but not frozen solid, remove from the freezer and assemble the meat grinder, using the coarse grinding plate (10mm) for the first run and the medium grinding plate (7mm or 3/16") for the second run. You can also put the metal meat grinder attachments (grinding plate, blade, auger, etc...) in the freezer to help keep meat cold as it grinds. It is full of vitamin D.  It is high in good fat. One or more hours prior to grinding place venison and fat in the freezer to firm up. In a perfect world, you would own a sausage stuffer and a vacuum sealer (affiliate links). Now you have spectacular ground-venison for anything:  chili, sloppy joes, spaghetti or burgers.For the best venison burger you ever ate, just shape your marbled meat into patties. DH sprinkles the cubed fat between the hunks of venison and shoves it through the grinder. Safety is another really important part of grinding meat. Remove any skin on the meat. The shoulder is commonly used to make an 80/20 blend. Be warned, don’t overcook this meat as it will become tough and tasteless! Note: if you’re making sausage a finer plate is a good choice. If you can’t afford a big grinder don’t fret, I also spent years using small el-cheapo models and they did the job too. They are naturally low-fat and absolutely, incredibly healthy for you. Continue to add venison and fat into grinder. Important to note. Ground venison is lean and healthy. It is even stable at high temperatures. Turkey or chicken are also great options for mincing really lean meat. Feed venison pieces into meat grinder. Just keep the 80/20 ratio of venison to fat. Your recipe looks the best but I have neither a meat grinder nor chunks of pork fat. Your email address will not be published. A bit of fresh or prepared Dijon mustard can be nice, too. This process can be scaled up or down depending on how much venison you have to grind. I have been cooking it for, well, for as long as I can remember. In some cases more is advisable, but 20% makes excellent meat.

When working with very lean meat, you can add a small quantity of this fat to the meat to up the fat ratio.

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. So with that in mind, I wrote up this very thorough quick start guide. I enjoy the flavor of venison. Now it seems to have been put in the too hard basket. It’s up to you and your imagination. I am not a doctor and the statements on this blog are based on my own research, knowledge, and experiences. If you do not own a coarse grinding plate you will still get excellent … No restaurants. Anything’s possible. The shoulder is commonly used to make an 80/20 blend. Back in the day before supermarkets, grinding meat at home was extremely common. Any size grinder can do the job, but a larger one will make your life easier. If you enjoyed my post would you mind sharing it with your friends?

Honorable mention: Bacon fat – great flavor but pricey.

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