The perfect deer burger at home

[zztex]

We started the beef fat route years ago, then went 50% brisket because we needed more total meat. Converted to 50% chuck roast the last few years and like it the best. With chuck roast at $6 a lb this year, that makes the finished product $3 a lb. Too much for my tight arse😄. Since we have quite a bit from our first batch, I think I will go back to the beef fat for the rest of the season. Interesting that you originally grind the fat separately, never tried it that way

[osochuck]

Thanks to everyone for the ideas


Sent from my iPhone using Tapatalk

[jaime1982]

This is exactly what i do but a bit leaner ratio. Comes out great and the whole family loves it.

[Sideler]

Do you wrap your meat in paper and then vacuum seal it? If so what’s the benefit?

[Chew]

Do you wrap your meat in paper and then vacuum seal it? If so what’s the benefit?

Just started doing that to make double sure we don't get freezer burn since we packaged up so much meat this year

[Ætheling]

Just started doing that to make double sure we don't get freezer burn since we packaged up so much meat this year

I have really good results using the burger bags. I hav never gone past 18 months though.


Sent from my iPhone using Tapatalk

[chicken fried]

Looks good. This is first year I bought ground in several years and I really don’t like the looks of the ground beef. It’s red all over until you break it open and it’s grey on the inside.

[Jtrage]

I have really good results using the burger bags. I hav never gone past 18 months though.


Sent from my iPhone using Tapatalk

I’ve always used the burger bags with the tape dispenser. Ours is usually gone by the next season and always been good.

I liked using Wrights bacon ends but couldn’t find any around this year. Kroger always had them. Guy there said another victim of Covid.


Sent from my iPhone using Tapatalk

[88 Bound]

I bought a 15 pound brisket and ground the whole thing with 40 pounds of axis.... YUMMY!


Sent from my iPhone using Tapatalk

This is what we do too. Can’t beat it.