Dorset Shakari
Well-Known Member
I am mincing a fallow doe tomorrow. I usually throw in some fatty pork belly. Tomorrow I have a choice of beef fat or pork fat. Any opinions if which to use and ratios?
Which fat..?
- Thread starter Dorset Shakari
- Start date
For burgers I wouldn't use anything.
For sausages I use 4:1kg ratio venison : beef fat.
For sausages I use 4:1kg ratio venison : beef fat.
Dorset Shakari
Well-Known Member
It's for "freezer mince", and usually ends up at lasagne, stalkers pie, chilli, or similar. My usual mince has around 5-10% pork fat to loosen it up in the pan.
Sausages I tend to get creative with the spices and herbs.
Sausages I tend to get creative with the spices and herbs.
shakey jake
Well-Known Member
I would freeze on its own, you can always add later if you want but cant remove.
I usually use bacon or lardons in ragus, but i doubt you need it
I usually use bacon or lardons in ragus, but i doubt you need it
Nothing for mince.
Erik Hamburger
Well-Known Member
I now use beef fat for both Burgers and Sausages, 20% is a good ratio.
Quite a few use 30%- that works providing you use more rusk. It reduces the cost/unit but arguably it also reduces the quality.
Using 100% venison results in a quite dry and crumbly Burger - using a relatively fatty deer carcass is not a great option as deer fat has a quite unpleasant texture.
It's all a question of experimenting, balance, and personal preferences.
Have to disagree with you on that.
If you get the mixing technique right it'll hold together well and not be at all crumbly.
Definitely agree on this!
Sol
Well-Known Member
If I mix anything in with venison I use beef fat personally considering the most common alternative for pork fat Is pork belly I dont like the idea of not reaching the safe temps, not apposed too having burgers slightly underdone considering I know the entire tracing of the meat and usually fat, I've said before but I dont mind deer fat I intentionally grind it in saving anything off the pelvis, rump trim, and suet the amount that's ever added (off roe, and red mind you) Is marginal and I've never found it too impact taste, fat capped rump steak is one of the best bits off an animal.
Deer fat Is like lamb It is waxy but It cools down much quicker I've rarely found deer fat coating my mouth over lamb for example, the time you've cooked and served whatever Its cooled down enough (not too mention mixed well) that you'll never actually feel it Its just additional fat content in the meat.
When in doubt just fry a piece up and taste it you cant go wrong with that.
Deer fat Is like lamb It is waxy but It cools down much quicker I've rarely found deer fat coating my mouth over lamb for example, the time you've cooked and served whatever Its cooled down enough (not too mention mixed well) that you'll never actually feel it Its just additional fat content in the meat.
When in doubt just fry a piece up and taste it you cant go wrong with that.
doric_prince
Well-Known Member
On Saturday I Made some boewore burgers from fatty lamb mince and venison mince, about 50/50. Same for koftas my wife made. Not too fatty but held well together . Lovely.
For venison sausage we add pork belly mince about 20%, more if I’m making pheasant sausage as these needs more moisture I find.
For venison sausage we add pork belly mince about 20%, more if I’m making pheasant sausage as these needs more moisture I find.
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