Yessir! I've always bought beef trimmings from the grocery store to make deer burger. 80/20 just doesn't seem to hold together to make hamburger patties. They usually fall apart while cooking. I switched to 75/25 this year when I processed for a friend. Haven't tried to make patties with it, but I'm betting it's going to hold together.
I learned a trick from the father in law. I crack an egg for every 2lbs of meat and mix it in. Then patty it up. They hold together a lot better that way, and still taste great. Just a tip that I thought was helpful.
[QUOTE=Chew;15340182]I've dabbled with home processing off and on over the last 15 years or so. I've made quite a bit of burger and most of it has been edible, but this is the first time where it came out perfect and I got the wife's enthusiastic stamp of approval.
/QUOTE]
That's almost exactly how we do it and never a complaint. I try for about 20% but a little more fat is better. Call HEB a day or two before you need the trimmings and they will take care of you. I used to grind bacon ends and pieces for burgers. That's good too, but leaving it out leaves more options and bacon can always be added.
I learned a trick from the father in law. I crack an egg for every 2lbs of meat and mix it in. Then patty it up. They hold together a lot better that way, and still taste great. Just a tip that I thought was helpful.
Ha. that works. Here's another I stumbled into. Mix in a tablespoon or two of Fritos (Or HEB ) bean dip and they will hold together amazing and taste great!
Back when briskets could be found on sale, I would grind them with venison at a 30-50% ratio. Depends on fat content of the brisket. I will be looking at just adding fat this year.
I bought a 15 pound brisket and ground the whole thing with 40 pounds of axis.... YUMMY!
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We are hooked on 50/50 venison and brisket grind. Like it better than our sausage (which is **** good ) over the versatility. We run through 100-150 lbs a year between my folks (2) and our family.
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Proud member since 1999 Gary's Outdoor Highlight of 2008:
When the emu market crashed me and a few buddies were asked to dispose of around thirty birds. We mixed deer, hog, emu and pork fat. It was pretty good and a great conversation over the grill.
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