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MUSKYMAN1011

Grinding up deer meat

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I like 50/50 on sausage (pork)

100% venison for ground jerky

50/50 venison and beef for an Italian sausuge I use in Itallian dishes

I am learning as I go....and I don't like a "gamey" taste.

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100 % fore jerky,

for italian, polish, and german sausage, its 66% pork, 33% venison, or 2:1 ratio.

For summer sausage it is the opposite. 2:1 ratio venison to pork.

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I agree with sparcebag. I use 10% pork butts. It keeps the flavor of venison which my family likes, yet keeps it from drying up when you cook it.

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I'm with swedishP...I follow those same percentages. I don't mind the venison taste, but I have a wife that would rather not taste so much "game" meat. So in order for me to keep hunting and putting venison in the freezer I make it to her liking because I'm not picky. I have noticed that smoking it, I can get away with less mix.

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I typically recommend 10% beef suet to my customers. Never have had a complaint. I run it thru my course grind 7mm(#42 sized head) twice and fine 4 mm, once. People call it a "Gamey" taste when in fact THAT"S how venison tastes. I'll do it any way the guy wants it. I've got one guy that wants bacon mixed in his and had a guy that passed away always had me add a tablespoon of course grind black pepper per pound. How ever they want it, I'll do it. Guess tnat's why I get paid and have repeat cutomers.

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Agreed, 100% venison for jerky.

I have used 25% hamburger 75% venison for burger meat, keeps the wife happy that way! Plus it sticks together better with some hamburger.

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Agreed, 100% venison for jerky.

I have used 25% hamburger 75% venison for burger meat, keeps the wife happy that way! Plus it sticks together better with some hamburger.

I like your idea of 25 / 75 mix.

but how lean is that 25% Hambuger that you are using?

80 % lean?

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10% beef fat for making hamburger is pretty standard

I also agree with this. Beef fat will freeze better, longer than pork.

For me it also depends on how much scrap I have. We won't buy any hamburger for the year, so if the scrap pile is small, I'll add up to 50% chuck. I may be the guy paul mentioned, I like bacon ends mixed in for the fat, about 20%. It's not that I don't like the venison flavor, I do, but the bacon flavor/smell? Mmmmmmm!

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the 10 people who hunt on their 5 acres next to my property, add 2% chipmunk meat(caused by brown its down fever) in their hamburger.

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the 10 people who hunt on their 5 acres next to my property, add 2% chipmunk meat(caused by brown its down fever) in their hamburger.

I don't care who you are, that's funny right there.

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