NO MO BEGGEN Posted November 22, 2006 Share Posted November 22, 2006 for you guys who make your own burger i was wondering how much beef suet to mix with my meat. i have about 18 pounds of meat to grind Link to comment Share on other sites More sharing options...
caznik Posted November 22, 2006 Share Posted November 22, 2006 When I process deer, I will not use suit but I use pork to mix with other hunters meat if they want it mixed. I use 2lbs of pork with every pound of deer meat.Caznik Link to comment Share on other sites More sharing options...
DIRTY DOG Posted November 23, 2006 Share Posted November 23, 2006 i do not mix any thing with it just straight vinison Link to comment Share on other sites More sharing options...
caznik Posted November 23, 2006 Share Posted November 23, 2006 i do not mix any thing with it just straight vinisonYa me to. My wife does a great job fixing anything with just burger and it is not dry. Link to comment Share on other sites More sharing options...
NO MO BEGGEN Posted November 24, 2006 Author Share Posted November 24, 2006 im sure it tastes good but how does it patty up for burgers dosnt it fall apart Link to comment Share on other sites More sharing options...
Lead_Lover Posted November 24, 2006 Share Posted November 24, 2006 i use about 4 pounds of fat per 10 pounds of meat. also you can mix a little and fry it up in a mini burger to see if you want more or less, this makes the grinding a little more fun and you get to EAT! Link to comment Share on other sites More sharing options...
Satisfaxion_Gauranteed Posted November 24, 2006 Share Posted November 24, 2006 I don't mix anything with it either. I normally used the venny burger for things like chili and stuffed shells. I like it because it's so easy to make and doesn't need to be drained. If I make just burgers out of it, then I'll mix it 50-50 at the time I make the patties. Link to comment Share on other sites More sharing options...
NO MO BEGGEN Posted November 24, 2006 Author Share Posted November 24, 2006 thks guys for your imput i think ill mix it about 70-30 just enough to hold it together but not to fatty Link to comment Share on other sites More sharing options...
CaptLevi Posted November 28, 2006 Share Posted November 28, 2006 I don't use suet either.I package some for my family with just venison, the rest I mix with beef roast, pork roast, or pork loin that I grind. I use about 1/3 mix to 2/3 venison. Link to comment Share on other sites More sharing options...
silver one Posted November 29, 2006 Share Posted November 29, 2006 The way the butcher shops do it is by how lean you want your meat. If you add 1lb of beef fat or pork to 10lb of ground venision you have what is considered 90% lean based. I ususally go by this but its all in how mutch fat you want in your meat. As emerall says (PORK FAT RULES) Link to comment Share on other sites More sharing options...
SD800 Posted December 11, 2006 Share Posted December 11, 2006 I do not mix anything with venison burger when it is ground,If we use it for meat loaf we add hambuger or sausage to it when we use it,an old time once told me the meat will keep longer if you do not mix anything with it. Link to comment Share on other sites More sharing options...
DIRTY DOG Posted December 11, 2006 Share Posted December 11, 2006 i have also heard this sd800 Link to comment Share on other sites More sharing options...
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