NOVEL THINKING

I like to mix 70 percent deer to 30 percent smoked bacon end pieces. Makes a great tasting burger that holds together on the grill. 1960's casserole made with ground venison or beef. Next add the beef stock, bay leaf and cherry tomatoes, reduce the pan to a simmer and leave the ragu to cook gently for 1 hour. If you are making ground-meat jerky in a dehydrator, be sure to check the temperature of your dehydrator before drying jerky. To check the temperature, place the metal stem of a dial thermometer between two dehydrator trays so that you can read the dial outside the dehydrator. I generally mix 6-10% depending on how much fat I have and how fat assed I am at the time of butchering. With ovens, the common recommendation is to leave the door slightly propped open. used as a substitute for professional medical advice, Instead of adding fat to your ground venison, use a binder and pan fry for a perfect burger. See paragraph #3 … in this case we started it at about 155. I buy a beef clod and mix with my elk while grinding the burger. She holds a Bachelor of Science in animal science and business from University of Wisconsin-River Falls. The 275-degree temperature will kill of any pathogens that might still be in the meat. My family doesn't care for onions, peppers or mushrooms but you can throw some in, if you so desire. Grind with the venison. Add equal amounts of ground pork sausage or ground beef with a 20 percent fat ratio to the ground venison to achieve a 50/50 mixture. you will get a better mix and no more 'fat balls' then with all beef. What can be done with poachers on game cams?? I freeze it until I work up a deer. This last step is crucial when making any kind of jerky in an oven. Weston’s original jerky gun is the Cadillac of jerky guns. We can get ~ 5 lb frozen bags of ground fat at a local groceteria. Lower Sodium Venison Stroganoff. Ground venison is a very and occasionally gamey lean meat that comes from deer, and its texture is generally improved by mixing in pork sausage or beef. https://delishably.com/meat-dishes/10-great-ground-venison-recipes This will kill any remaining pathogens that might be in the meat. This assists in air flow, which is the whole point of drying meat for jerky. my ground meat , I add 1 pound of bacon to 10 pound of venison . Pour in the red wine and reduce until most of the liquid is absorbed. Add pork tallow to the ground meat mixture if you want to increase the fat content for making sausage or grilled burgers. You must log in or register to reply here. Just did some ABT's with hot venison sausage mixed with the cream cheese. They were then taken out briefly so I could blot off oil spots that sweated through the meat during the drying process; flipped the jerky pieces over, and returned to the oven for another 2.5 hours. Texas A&M University; Venison Sausage; David Wm.

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