How to process deer meat into hamburger

Cook deer burgers much like you would beef or turkey burgers. Use the food scale to add the correct amount.

Beef Bacon–one strip per pound of beef Knife Cutting Board Butcher Paper Meat Grinder Large Bowl Beef–I shop around and buy what is on sale any cut of beef will do.

How to process deer meat into hamburger. Deer Processing How To Grind Venison Burger - YouTube. Learn how to process deer meat and grind into venison burgerIn this video I am making Drisket A special grind of venison and beef. Solid cuts of deer meat is another story.

You can absolutely rinse off the blood and even soak it in salt water vinegar water or buttermilk to help get rid of the gamey taste some are opposed to. Combine ground venison ground beef mesquite seasoning Moores or Dales marinade and salt in. Add equal amounts of ground pork sausage or ground beef with a 20 percent fat ratio to the ground venison to achieve a 5050 mixture.

Use the food scale to add the correct amount. You can add 25 percent pork and 25 percent beef for three-meat mixture. Form the meat into 4 evenly sized balls and then shape them into patties.

Form a divot in the top of the burgers to help catch some of the juice. Place the burgers on the grill or in the hot pan and cook for anywhere from 5-8 minutes per side. I like to just flip the burgers.

With either milk or eggs I use roughly a tablespoon of binder per half pound burger. Personally I cant taste a difference between the two but as you can see from the pictures they do cook a little differently. Dried egg seems to give a browner sear where dried milk sears a little darker.

Youll filet the skin off separating the skin from the meat completely down the legs and the rectum of the deer. Then youll peel the whole deer skin down to the tail. Work your knife down to one joint in the tail bone.

Once youve cut through the tail you can then use the tail as a handle and pull the skin off of the deer all at once. Most parts of the deer will make excellent jerky. Dicing venison into small pieces and canning it is still an old favorite.

Good stew meat can be made from trimmings and by cutting the ribs into short pieces. Ground venison can be mixed with beef fat to increase the. How to Can Hamburger Meat.

Ok for pressure canning 8 pints of ground meat you will need. Ground meat 8 12 to 9 pounds depending on the fat content. The more fat the more you will need.

8 rings with new lids. Boiling water or broth to fill jars. Perfect for dutch ovens and crock pots.

Grill the tenderloin seasoned simply or as you would a beef tenderloin to barely 135 degrees medium rare I sear both over high heat briefly and then cook over indirect heat with the grill lid down and serve with your favorite sides and a nice cabernet. Add salt and pepper to the ground meat mixture and mix it in. Form your patties a little wider than the bun.

Season patties on both sides with the steak seasoning. Heat oil in a pan and add your burgers. Beef Bacon–one strip per pound of beef Knife Cutting Board Butcher Paper Meat Grinder Large Bowl Beef–I shop around and buy what is on sale any cut of beef will do.

Just remember the more fat gristle or silver skin the more work there is in step 2. Its waste and you wind up with less burger. Bacon–Most commercial hamburger is supposed to be a mixture of lean beef tallow and water.

Deer or venison is a very lean meat that offers a healthy alternative to beef and other higher-fat meats. You can eat deer in the form of chops steak and ground meat to make burgers. Cook deer burgers much like you would beef or turkey burgers.

They are versatile and can be seasoned to suit your taste. Most deer processors will package some of the meat as hamburger usually mixing it with extra fat to make it a little more like beef burger. After a lot of practice and some experimentation weve found a simple recipe for venison burgers that packs a lot of flavor and keeps the burgers moist.

Remove the meat from the cooler one bag at a time. Rinse the meat in cold water to remove hair leaves and other debris picked up in the field. Cut off any connective tissue called silverskin membrane and fat from the meat.

First I cut out the backstraps and tenderloins and put them in a cooler. Next Ill break down the hindquarters into cuts of meat while they are on the deer. I personally find it easier to cut up a ham while its still on the deer but you can also detach the hindquarter meat from the bone in one mass and process it at the house if necessary.

Place venison fat and grinder attachments into the freezer and freeze until the meat reaches approximately 34 degrees and is semi-firm. Using the 45mm grinding plate run the venison and beef suet through the meat. Beef Processing 65 per lb.

Beef Slaughter Fee 40 Beef Slaughter Fee ½ Beef25 Beef Slaughter Fee ¼ Beef15. To make Ground Venison. Feed venison pieces into meat grinder.

Evenly distribute roughly 15 cubed pork fat with the venison. Continue to add venison and fat into grinder. Perfectly marbled ground venison will pour out of your grinder.

Shape ground venison into patties. Liberally salt and pepper both sides of burger.