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Old 12-18-2020, 09:15 PM   #1
fsevin
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Default Ground venison mixed brisket fat?

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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Old 12-18-2020, 09:23 PM   #2
Alphabet15
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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.
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Old 12-18-2020, 09:36 PM   #3
Cory.Shumate
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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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Old 12-18-2020, 09:57 PM   #4
3under3
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Would the hard fat from a brisket work? I’ve always heard that you should trim it because it doesn’t render?
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Old 12-19-2020, 07:40 AM   #5
BarBBar
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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.
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Old 12-19-2020, 07:44 AM   #6
∆theling
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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.
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Old 12-19-2020, 08:42 AM   #7
Johnson
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I mix 60/40. 60 deer and 40 hole brisket makes the best hamburger meat
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Old 12-19-2020, 09:35 AM   #8
mikeyb_23
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I get steak trimmings gettin the grocery store and use that, 90/10 is a great ratio for beef fat.
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Old 12-20-2020, 10:05 AM   #9
booger presley
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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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Old 12-20-2020, 10:14 AM   #10
SwampBuck
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Quote:
Originally Posted by Johnson View Post
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.
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Old 12-24-2020, 08:23 PM   #11
bboswell
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I generally do 60 venison 40 whole brisket.

Chew just posted about his current best with 20# venison 5# trimmed fat
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Old 12-24-2020, 08:33 PM   #12
dope hunter
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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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Old 12-24-2020, 08:37 PM   #13
SaintBlaise
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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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Old 12-26-2020, 07:54 AM   #14
JES
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Quote:
Originally Posted by 3under3 View Post
Would the hard fat from a brisket work? Iíve always heard that you should trim it because it doesnít render?
Iím thinking since itís ground up itís easier for it to render when cooking.
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Old 12-27-2020, 12:53 PM   #15
Ernie_bob
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Quote:
Originally Posted by Cory.Shumate View Post
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 itís still a little dry. Still Working on that solution.
Yeah ill bet
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Old 02-03-2021, 11:50 AM   #16
goofiefoot
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I mix brisket fat with my venison 90/10% and it's just right, plus it gives the reason to smoke up a big 'ol brisket!

Here's the video of my process, if you're interested:

https://youtu.be/tzjEY0vCIBs
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Old 02-03-2021, 11:57 AM   #17
txhunter-1
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Butcher told me years back the various grades of fat in beef. Said brisket was low and to mix sirloin or prime rib. I use sirloin fat with trimmings and get it for $1.00/lb. I mix 80/20 or 75/25 on burger. I found brisket fat to not render as well, but to each their own.
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Old 02-06-2021, 10:16 AM   #18
republicbutcher
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Brisket does really well in ground venison. I have a lot of customers that like 50/50 venison and whole brisket (not just the fat)

If you can get your hands on beef kidney suet, it is amazing. I get mine from Ranger Cattle, which is a wagyu farm just outside of Austin. 90/10 is about the most I recommend using in burger, though.
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Old 02-06-2021, 12:46 PM   #19
Etxbuckman
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So if I had 10 lbs. of venison to grind, and I wanted to mix it 90/10 with beef fat of some sort, does anyone know the (math) formula to calculate the pounds of fat needed?
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Old 02-06-2021, 01:02 PM   #20
Big Lee
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Quote:
Originally Posted by Etxbuckman View Post
So if I had 10 lbs. of venison to grind, and I wanted to mix it 90/10 with beef fat of some sort, does anyone know the (math) formula to calculate the pounds of fat needed?
Use the equation you posted.....
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Old 02-06-2021, 01:30 PM   #21
Etxbuckman
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Quote:
Originally Posted by Big Lee View Post
Use the equation you posted.....
LOL Yeah I probably shouldíve used something besides a variable of 10.
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Old 02-06-2021, 01:51 PM   #22
RLhunter
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Meat is X

X times .10 =amount of fat
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Old 02-06-2021, 03:35 PM   #23
Greenheadless
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Quote:
Originally Posted by Big Lee View Post
Use the equation you posted.....
I know it shouldn’t be, but I find this response very funny.

Last edited by Greenheadless; 02-06-2021 at 04:01 PM.
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Old 02-06-2021, 03:48 PM   #24
Etxbuckman
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Quote:
Originally Posted by RLhunter View Post
Meat is X

X times .10 =amount of fat
Awesome. Thank you!

Quote:
Originally Posted by Greenheadless View Post
I know it should be, but I find this response very funny.
I know, I know. It was a stupid question.
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