Venison mix for burger

  • Hi Waltons- I am planning on grinding fresh venison with pork fat/trimmings for burger. The questions I have are the following:
    What fat lean ratio do you recommend?
    How many times should I grind & with what size plates?
    I have a butcher series #22 with the standard plates sizes.


  • Walton's Employee

    @IVERYAN For your ground venison I would aim for whatever you like your ground beef for burgers. We find that 80/20 works well so I would go for 8 lb of venison to 2 lb of pork fat. A 90/10 ratio would work as well, it just might be a little lean for some people. You should grind twice, the first grind through a 3/8 (10mm) plate and the second grind through a 1/8th (3mm) plate.

    Let us know if you need anything else!

  • Thanks Jonathon.

  • Walton's Employee

    @IVERYAN You are welcome, let us know how they turn out! Consider adding some hi temp cheese to them, I love doing that with my burgers.

  • If you have family members that just can’t get past that the meat is wild game, consider grinding and mixing pork butt with a 50-50 ratio. Butts are cheap, and if a picky family member just can’t take venison, this will change their attitudes.

Log in to reply

Recent Posts

  • Screenshot_20190819-232818_Amazon Shopping.jpg
    Has anyone else ever tried an electric handheld double paddle mortar mixer to mix meat. Just got one and tried it out on a small 9 lb. Batch of pepperoni meat Cigars. Worked great and got good protien extraction. I have
    one of those 20 lb. Hand mixers. Its better than mixing by hand but is a pain to unload product with this double paddle i use a big stainless stock pot. Wish I’d thought of this years ago but better late than never.

    read more
  • D


    I have the cool pack on my carnivore grinder. The purpose is to keep the neck super cool and allow the meat/fat to flow through it easily. I’ve used it on and then taken it off. What I noticed is the fat will cling to the walls with it off. If I start with a cold neck and cold meat, it runs much cleaner.
    I like it well enough that I bought a spare to cycle them and keep frozen. P

    read more
  • @Screamin I would not mix one day and stuff the next. Once you add the cure and mix, it will start working as you hold the product overnight. You can mix, stuff, and then hold overnight (if not using an additive like ascorbic acid or encapsulated citric acid). With the cure in there, the product will start to firm up and when you stuff the next day, it will become next to impossible to get it out of most any stuffer. Once you start and add cure, you need to get it into casings that same day.

    read more

Recent Topics

Who's Online [Full List]

8 users active right now (0 members and 8 guests).

Board Statistics

Our members have made a total of 7.0k posts in 1.3k topics.
We currently have 5.3k members registered.
Please welcome our newest member, Willow.
The most users online at one time was 5081 on Fri May 03 2019.

Community Statistics





About Meatgistics

Meatgistics is brought to you by Walton's ( Meatgistics is a community site, knowledgebase, forum, blog, learning center, and a sharing site. You can find help and ask questions about anything related to meat processing, smoking and grilling meats, plus a whole lot more. Join Austin & Jon from Walton's and sign up for our Meatgistics community today.