I just trimmed a big whole brisket and set it on my big green egg for an overnight smoke. The fat I trimmed off is 8.5 pounds. I saved it and want to try mixing and grinding it some of the deboned venison I have. I have ground brisket and venison together and that was very tasty, but I haven't done this with just the fat from the brisket. I am wondering if anyone else has done this, what was the ratio used, and how did it come out? Thanks in advance!
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Ground venison mixed brisket fat?
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I always call the grocery store early in the morning and ask if they are trimming briskets. They always give me the fat and I grind it in about 80/20 (by weight) with deer or hog meat. Works great. Still deer flavor but gives some moisture. I grind 60/40 for making sausage links and it’s still a little dry. Still Working on that solution.
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I'm normally 60venison/40pork for ground meat. This year I used a couple of Axis for my ground meat which could make a taste difference. Somehow the order was written up incorrectly and it's 80V/20P. Tell you what, it's pretty good and enjoyed it a couple of times. We'll see if we continue to enjoy it at 80/20, or I'll change to 70/30.
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Originally posted by Cory.Shumate View PostI always call the grocery store early in the morning and ask if they are trimming briskets. They always give me the fat and I grind it in about 80/20 (by weight) with deer or hog meat. Works great. Still deer flavor but gives some moisture. I grind 60/40 for making sausage links and it’s still a little dry. Still Working on that solution.
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