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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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Add Beef or Pork to 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. Use the food scale to add the correct amount. You can also add 25 percent pork and 25 percent beef for a three-meat mixture.

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Although there is a general rule, the ideal fat ratio for venison burgers is somewhat arbitrary. Usually, we'll add 2 pounds of beef fat to 10 pounds of venison (for a total of 12 pounds). This comes out to about an 83/16 meat/fat mix. Currently, some consumers prefer their burgers to be juicier and fatter, so they may combine 2 pounds of fat.

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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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Example 2lb of deer meat requires 1/2 pound of beef fat to get a 80/20 mixture equivalent to what you would b. 1 pound of beef fat per 4 pounds of deer meat.

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12 pound Meat, 3 pounds Fat = 15 pounds mixed. 16 pounds Meat, 4 pounds Fat = 20 pounds mixed. 20 pounds Meat, 5 pounds Fat = 25 pounds mixed. Lets use your 14 pounds of venison example. Choose from the chart the largest meat value that is Equal or as close to equal but NOT going over your amount of meat.

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Pork Shoulder (Butt) Use a mixture of 30-40 percect pork butt and 60-70 percent venison in dishes like meatballs and breakfast sausage, (Jenny Nguyen-Wheatley photo) While pork shoulder is a fatty cut, it's more meat than fat. I use it more for the springy texture that it can provide to venison, which can be crumbly.

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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.

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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. Now some people prefer their burgers to be fattier and juicier, so they might mix 2 pounds of.

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It is important to strike the right balance to create a delicious and satisfying meal. For most recipes, a good rule of thumb is to add about 15-20% beef fat to ground venison. This will help to enhance the flavor and juiciness of the venison without overpowering it with the taste of beef. Keep in mind that you can adjust the ratio of beef fat.

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Here's our favorite fat to venison ratio when grinding deer meat for burgers. We like a 0% fat grind for chili, but like a little fat added for burgers.All p.

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How Much Pork To Mix With Venison. You should mix roughly 30% pork fat with venison when making snack sticks, venison sausage should have up to 50% pork fat, and venison burgers and meatballs need only contain about 20% pork fat. The amount of pork fat you need to mix with venison varies depending on the dish you're making.

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The ideal ratio is often considered to be 80/20, with 80% venison and 20% beef fat. This ensures that the meat will not be too dry, while also allowing the flavor of the venison to shine through. However, some people prefer a leaner product and may opt for a 90/10 ratio. The type of product being made also influences the fat ratio.

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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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Strangely, even though most people prefer beef fat to pork fat, I tend to use a smaller beef fat-to-venison ratio when making burgers. Beef fat leaves a greasier texture than pork fat, so using the same amount would leave you with a rather unpleasant texture and maybe an overpowering taste. I rarely use beef fat myself, as I prefer pork belly.

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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.