shotguntom
Well-Known Member
Im interesting in why people are adding rusk? Especially as they dont need pork fat added to them.
Two questions on Venison burgers.
- Thread starter basil
- Start date
shakey jake
Well-Known Member
I think rusk was added to sausage so butchers could make more money, rusk and water at meat prices.
No burger needs rusk, fat may be
It's not as simple as that.
shakey jake
Well-Known Member
shakey jake
Well-Known Member
Ive read alot of forgein sausage recipes, rusk is a very uk thing in my experience
You need a carrier for the spices.
Rusk is just one option for that, and probably the most commonly used.
I don't doubt that in higher quantities it might be used by unscrupulous processors to bulk out meat or absorb excess fat, but that's usually a feature of cheap sausages.
We're talking burgers here, not sausages. Two very different things.
Also if your overworking mince to get it to bind you end up with a burger the consistency of sausage meat.
With burgers I mince coarse.
I use a binder and flavour seasonings of choice
I mix till its distributed evenly and stop...I then burger at that ....
sausages i mince fine and I then mix till its like sh1t sticking to a blanket ! You want that mix pulverised so your getting the primary bind ...I might even mince mix a 2nd time
I use a binder in burgers so im not overworking my mix ....when your doing 200 or so at a time or more I want consistency and ease of burgering without faff or breakup
If its good enough for Scott Rea and also the butcher who taught me, its good enough for me .....there is no right or wrong.....if ypu get a decent product thst works for you without binder ...nice one
Paul
having made a sizeable amount of burgers/mince yesterday out of half a dozen muntjac I have 2 observations
1: lap the cutter blades of your mincer to ensue it's nice and flat
I used a diamond coated metal knife sharpening plate, you can use a bit of sandpaper on a flat surface,
I could clearly see the 4 blades were not fully flat by the initial sanding marks - 5 mins later and it's a perfect flat face to butt up to the mincer plate and cut the silverskin nicely - I'm fairly sure it helped quite a bit I used to get quite a bit of silverskin strings caught in the plate by the end of a big batch
2 - I have done the rounds of adding pork fat or bacon and then only using venison
Currently don't add anything other than fairly lean venison, a small amount of starch and seasonings , but you do lose some of the sizzle and browning
This time i put all the suet off the kidneys and tenderloins in with the meat - there was a decent amount maybe 5% by volume but i didnt weight it - taste test seemed good they sizzled up nicely and despite warnings to the contrary I didnt detect any weird deer fat taste
1: lap the cutter blades of your mincer to ensue it's nice and flat
I used a diamond coated metal knife sharpening plate, you can use a bit of sandpaper on a flat surface,
I could clearly see the 4 blades were not fully flat by the initial sanding marks - 5 mins later and it's a perfect flat face to butt up to the mincer plate and cut the silverskin nicely - I'm fairly sure it helped quite a bit I used to get quite a bit of silverskin strings caught in the plate by the end of a big batch
2 - I have done the rounds of adding pork fat or bacon and then only using venison
Currently don't add anything other than fairly lean venison, a small amount of starch and seasonings , but you do lose some of the sizzle and browning
This time i put all the suet off the kidneys and tenderloins in with the meat - there was a decent amount maybe 5% by volume but i didnt weight it - taste test seemed good they sizzled up nicely and despite warnings to the contrary I didnt detect any weird deer fat taste
I mince first with coarse disc then move to fine mince for pretty much everything - meatballs, sausages and burgers - fine holds together better. I also think why ruin something so healthy and natural with anything processed. I will only add seasoning, fresh herbs from the garden and sometimes homemade bread that has been allowed to go stale or porkfat from the butcher or an egg. Plain venison works fine but variety keeps it interesting!
I suppose the difference is,
domestic consumption. Do whatever the hell you like. Which is how I used to do it.
Commercial, everything has to be completely traceable, eggs, binder, fat, rusk and even the deer. Which is what I need to do now.
Ploddy Paul
Well-Known Member
Can I ask people who use only venison in their burgers do you cook them on a BBQ? If so do they not dry out and become tough?
Don't cook beyond 74° in the middle. Check with meat probe thermometer.
Utectok
Well-Known Member
Medium plate 6.5kg venison 1.5kg pork belly (Tescos is fine three packs) 340gm American gluten free burger mix (one pack)
www.weschenfelder.co.uk
Gluten Free American Burger Mix
Based on our very popular American Burger Mix, this is the Gluten Free edition. It produces a beautiful American burger that is seasoned to perfection. It offers a great base in which to put toppings on and best of all its gluten free.
www.weschenfelder.co.uk
geordiemacatac
Well-Known Member
Depending on size of batch...Tinned tomatoes and a couple of eggs plus whatever spice your using...
i second that and the the golden burger mix also very good.
Very posh burger press
SikaHunter
Well-Known Member
Medium plate and pork belly. Best flavour mix I have found is Weschefelders Moroccan mix. Simply delicious
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