Ground venison mixed brisket fat?

[fsevin]

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!

[Alphabet15]

Should work just fine. I have used brisket before. The last several years I just get beef trimmings/fat from the butcher and mix it 90/10 or so. Comes out perfect every time.

[Cory.Shumate]

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.

[3under3]

Would the hard fat from a brisket work? I’ve always heard that you should trim it because it doesn’t render?

[BarBBar]

My processor mixes all of my ground deer meat with brisket fat. Don't know the ratio, but there is no fat in pan when cooked.

[Ætheling]

I get “back fat” from my butcher and make my own venison burger 80/20. He always throws in brisket fat. Indistinguishable to the preferred fat imo.

[Johnson]

I mix 60/40. 60 deer and 40 hole brisket makes the best hamburger meat

[mikeyb_23]

I get steak trimmings gettin the grocery store and use that, 90/10 is a great ratio for beef fat.

[booger presley]

All I ever use is beef trimmings. It works out really good in pan sausage too if you like your sausage a little less greasy when cooking it

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[SwampBuck]

I mix 60/40. 60 deer and 40 hole brisket makes the best hamburger meat

Pretty sure this is how I did mine last year. And it was perfect
Packer briskets are easy to find then just take off the majority of that heavy white fat and it worked great.

[bboswell]

I generally do 60 venison 40 whole brisket.

Chew just posted about his current best with 20# venison 5# trimmed fat

[dope hunter]

Yes, I keep all the fat and trimmings from the briskets I trim during the year to make burger and sausage. I vacuum seal it, freeze it and use it the same year.

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[SaintBlaise]

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.

[JES]

Would the hard fat from a brisket work? I’ve always heard that you should trim it because it doesn’t render?

I’m thinking since it’s ground up it’s easier for it to render when cooking.

[Ernie_bob]

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.

Yeah ill bet