Venison mix for burger
IVERYAN last edited by
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.
@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!
IVERYAN last edited by
@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.
dennishoddy last edited by
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.
Thanks. I did add cure to the recipe because I didn’t trust it without the sodium nitrate. (1/4 tsp per pound).
The smallest fresh raw ham I could get was 25 pounds. I have five pounds of Country Brown Sugar brine mix. I am thinking that for this big of a ham I should just go ahead & use the whole five pound container of Walton Country Brown Sugar mix with two gallons of water & a little muscadine wine to get a 20% pump. Inject the ham along the bones & vein. Add the remaining brine to the ham in my turkey frying pot & brine for five days before smoking for about 14 hours. I am trying something different with the turkey & the ham this time using wine barrel staves for the wood rather than my typical Pecan, Hickory, Oak, etc. Does the brine mix sound right for the 20% pump & brine, or do you think I should still calculate it all down to 2.5 pounds of mix still? Any thoughts, tips, suggestions, or ideas are always appreciated.
Thank you, I really appreciate it. That is what I pretty well figured I would do & just put everything in one of those Aluminum BBQ pans I keep then into the coolers lined with Blue Ice at the bottom. The transport is only 4-5 hours, so I think it should be OK, so long as I cool it all down over night first. The ham I ended up with is 25 pounds so I will do one pan for the turkey, another for the ham (that may end up shredded), & others for smoked oyster stuffing, cream corn, sweet potatoes, smoked mashed potatoes, etc. Thank you for all your help, I really appreciate it.
I wish we could help out more on this one, but this is using someone else’s recipe and process in a way I don’t feel comfortable with (since they recommend not using a cure or nitrite/nitrate). There really isn’t an answer I’d feel safe giving you since this is not something we’ve done and tested like this before.
My suggestion on hams is always to follow our standard recipe here:
My best alternative suggestion is to look for more information from a state University Meat Extension Department. They have usually done the proper research and development to provide better guidance. The University of Missouri has an article here that might be of help: https://extension2.missouri.edu/g2526
For the future, I’ll see if we can develop a recipe and process here to provide better guidance towards processing hams in this manner.
New to the forum and excited to learn! Looking to smoke my first batch of summers on my smoker. I noticed they have strings for hanging, but my smoker is set up more like a traditional barrel grill.
Questions: If I lay my summers on the grate of the smoker, will the casings burst/burn?
Thanks in advance!