Mixing ground beef 50:50 with ground venison



  • Will the addition of ice water (or perhaps canola oil) to ground beef/ground venison mixture take the stress off 44# Weston Mixer? Is the addition of a binder and water desirable for the mixture? Have had the paddles rebuilt twice and feel I’m doing something wrong!


  • Walton's Employee

    @HotdogWillie I would not add canola oil, ice cold water will help though for sure. What product are you trying to make? If you are making a cured sausage then I recommend a binder like Super Bind, Sure Gel, or Carrot Fiber. If you are making a fresh product then you don’t need it necessarily, I still add carrot fiber sometimes though but as you dont use a lot of water when making Brats you dont really need to use much carrot fiber.



  • Actually we were just mixing beef with the venison to add some fat to the lean venison; so adding ice water to the mixture is desirable so the 44#mixer does not get stressed?


  • Walton's Employee

    @hotdogwillie Yes, if you are just making ground meat out of then adding ice cold water would probably be the best bet, especially since when you cook that in a pan or pot the extra water will cook out rapidly.



  • @hotdogwillie When I make ground venison I just add straight beef fat to it and mix by hand to distribute the fat throughout the venison. You can control the lean to fat ratio easily by weighing the venison and adding the fat to give you what you want. I usually go with 85:15 lean to fat. I don’t see any need for mixing in a mixer unless I am making sausage where I want extraction to occur.


Log in to reply
 



Recent Posts

  • E

    Here is a link to a website that has a handy Excel spreadsheet. It is, as it says a free non-commercial site.
    As for Waltons dropping the ball, I vote they are doing a great job.
    I think for all of us there are general guidelines, but unless you have a temperature and humidity controlled environment, both for the preparation, cooking (if you cook them) smoking, hanging etc, the results are bound to vary from batch to batch.
    Personally, I am searching how to get my home made smoked and dry cured pepperoni to the exact texture and firmness of Margarita pepperoni from the store.
    Through trial and error I have the flavor where I want it, but not the texture or firmness. I know time, temperature and humidity are all crucial, but the best I can do is in the basement and then subject to the environment that is there.
    I figure as long as I am not killing anyone or making anyone sick I am making progress. Thanks Waltons for all of the great information so far.
    Having said that, it would be nice to have your chart in an Excel spreadsheet.

    read more
  • K

    @jonathon

    Thanks Jonathon! One question tho! You eluded to 178 being high for a temp! Don’t you guys recommend setting the temp at 175 during the final stage to completion to internal temp? Three degrees shouldn’t make that much difference should it??

    read more
  • K

    @lamurscrappy

    Sounds reasonable. Thanks for your input. Pulling the meat at 152 will make a big difference I bet! Thanks again.

    read more
  • @Kinger Thanks for the information. Your process, other than going to 178, is on in my mind. The only thing I do differently is an ice bath for 20 minutes. Showering for 10 minutes, if you are running a cycle and a fan in your smoker can work, but I still think an ice bath would bring it down faster and more. Last time I did thick summer sausage it was down to 110 in 20 minutes, I also tried showering it at 2 minutes on 2 minutes off for 20 minutes and it was only down to 136 (ish) but i did not have a fan running on them.

    One more thing you might want to try, if you are stalled towards the end you can finish them up by putting them in a vacuum bag (I have done then hot, right from the smoker, some condensation in the bag but it still gets a good vac) and get some water going at around 165, it should get up to temp in under an hour depending on the thickness.

    read more
  • @Newbe There might be some breaking down of the meat but this shouldnt cause you too many issues. I have bought pork butts fresh, then froze them then processed and froze the product again. The taste might not be the BEST possible but it certainly wont be bad.

    read more
  • @vjbutler no problem let us know

    read more

Recent Topics

Popular Topics

24
Online

3.6k
Users

864
Topics

3.2k
Posts


Looks like your connection to Waltons Community was lost, please wait while we try to reconnect.