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Venison bacon burger mixture/ratio ???

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    Venison bacon burger mixture/ratio ???

    I've read anywhere from 50/50 to 90/10 venison to bacon ends & pieces.

    What's TBH's rule of thumb? And....... How bout throwing in a little cubed high temp cheddar?

    Thanks...... D.

    #2
    80/20... Use bacon ends.

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      #3
      Never done the cheddar, but I did a rough 80/20 of Axis to bacon ends and it turned out delicious.

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        #4
        80/20 is what we do with bacon ends, makes some dang good burgers

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          #5
          I do 15% bacon 15% brisket 70% venison

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            #6
            So if I have 5 lbs of venison how much bacon do I need? Sorry , I'm not good with percentages!

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              #7
              Originally posted by RiverRat00 View Post
              So if I have 5 lbs of venison how much bacon do I need? Sorry , I'm not good with percentages!
              1lb would be 20%

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                #8
                We do 80/20 and buy the Wrights bacon ends and pieces. They are a hit at my house.

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                  #9
                  82/20. I never add cheese to it. plenty of room for that on the top and bottom of the patty .

                  If you need an unbiased taste tester, PM me. I'm an expert.

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                    #10
                    Originally posted by Hydestik View Post
                    1lb would be 20%


                    Thanks ..

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                      #11
                      75-25 for me.....I've tried less and more and keep going back to 75-25

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                        #12
                        Burger: 60% venison, 40% pork (where 50% of the pork is very fatty - either pork fat from a carniceria or wild hog, plus bacon end pieces)

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                          #13
                          70% venison, 30% bacon ends and pieces is what I do. This ratio makes some really tasty venison bacon burgers.

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                            #14
                            I love a good bacon burger but I have regretted making big batches. After the second or third time of eating it I wish I had made regular burger. It may just be me. I'd rather add bacon every now and then to regular burger instead of grinding up a big batch and packaging it. But 80/20 is what I used if I remember right.

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                              #15
                              I ended up having less venison left than planned, after making ssg.

                              So.... I ended up with about a 65/35 venison to bacon ends burger mixture.

                              Tastes fine but better stay on top of it while grilling. That fat can really flame up a grill !

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