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30% = 3 ½ lb. venison, 1 ½ lb. fat. 40% = 3 lb. venison, 2 lb. fat. But, like I said earlier, there's no right or wrong answer to this question. Ryan Callaghan sits on both ends of the spectrum, ranging from 100% venison for burgers to 50% fat for sausage. Perhaps Brody Henderson has the right idea; he grinds everything with 25% fat so it.
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Mixing clean high protein venison with a wholesome clean fat is a must. Turning venison into ground isn't rocket-science, but depending on what you plan to d.
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Form meat mixture into 6-8 even balls (6 if cooking on the grill or 8 if cooking on the stovetop). Gently pat down and shape into burger patties. Place on a baking sheet lined with wax paper or parchment paper. Cover with plastic wrap and refrigerate for 10-15 minutes (this helps patties stick together while cooking).
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A common venison-to-fat ratio is 90% venison to 10% fat for lean options like jerky, while 80% venison to 20% fat provides a balanced mix for burgers and sausages, enhancing flavor and moisture. A 70% venison to 30% fat ratio is even richer, suitable for dishes where richness is desired. Adjust ratios to match your recipe and taste.
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While three ounces of beef packs about 17 grams of fat and 14.5 grams of protein, venison boasts only 7 grams of fat with 22.5 grams of protein. However, the lower fat content renders venison is a little tougher in texture and a little less rich in flavor. Deer meat also beats its bovine counterpart in the iron department.
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Combine the dry seasonings and mix with the diced venison cubes and diced pork fat cubes in a large bowl. Make some room in the freezer and place the meat inside to chill.. *You can use a classic sausage ratio of 30% fat by doing 3 1/2 pounds of venison and 1 1/2 pounds of pork fatback. If you want to cut in pork trim, use 3 pounds of.
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In the finished ground meat, you're looking for those chunks of white gold. In terms of the right fat ratio for venison burgers, it's a little subjective, but we have a general rule. Typically, we'll mix in about 2 pounds of beef fat for 10 pounds of venison (12 pounds total). This comes out to about an 83/16 meat/fat mix.
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Run the meat and fat through a grinder using a coarse die plate with approximately 3/8" (9.5mm) holes. Thoroughly mix the ground meat to get the fat evenly distributed. Run meat through the grinder a second time, this time using a medium die plate with approximately 3/16 (4.5 mm) holes. At this point, your meat is ready for packaging or cooking.
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Meat-to-Fat Ratio = (Weight of Lean Meat / Weight of Fat) Ground Beef: The common ratios are 80/20, 85/15, and 90/10. For instance, 80/20 indicates a composition of 80% lean meat and 20% fat. Pork: The ratio can differ based on the cut and how it's prepared. Sausages often hover around a 70% lean meat to 30% fat ratio.
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For this venison snack stick recipe, making sure you have the right meat-to-fat ratio is important. For the best meat sticks, you'll want to shoot for a range of 15-25% fat and 85-75% lean for the finished product. Any leaner, and you risk a dry and crumbly texture in your snack sticks. This is especially important when making deer sticks. When.
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Using the above equation, we estimate its carcass will weigh 124 pounds, and it will ideally yield 83.08 pounds of boneless meat. The deer's realistic meat yield is about 58.15 pounds. Because waste can vary between deer, we suggest using the "realistic" figure as a gauge.
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Add the chicken stock, tomatoes, cilantro, and all other remaining ingredients. Simmer for 30 minutes. Remove the meatballs from the refrigerator and add them, a few at a time, to the simmering.
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Venison is an excellent source of protein, known for its leanness. However, if you want to make venison sausages, the low-fat content presents a problem. To make excellent venison sausage, you really need to mix the deer meat with pork fat. But how much pork fat do you add to venison sausage? You want to have about 80% venison and 20% pork fat.
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1) High In Protein. For anyone wanting to increase their protein intake, venison is one of the best meats for this purpose. As shown in the nutritional values, cooked ground venison provides 26.5 grams of protein per 100 grams ( 1 ). Since venison is leaner meat than other options, it provides more protein too.
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If I am using beef fat, I only use a 5 - 7% fat-to-venison ratio. How to Mix Fat With Venison. Having the right type of fat or the right amount of fat means nothing if you don't mix it properly. You don't want to end up with a greasy burger or, worse, a dry one. Once you have the correct ratio, it's essential to keep everything cold.
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The best meat to fat ratio for sausages is around 80/20. This means that there should be 80% lean meat and 20% fat. Leaner ratios such as 70/30 or 75/25 are also suitable, but the higher fat content will result in a juicier sausage with more flavor. If you're looking for an even healthier option, some manufacturers offer 50/50 sausages which.
