This is what we do as well. all the bits that are left over on the carcass like rib meat, meat around the spine, usually the upper neck etc. . . all burger (and usually the tastiest too!)
This is what we do as well. all the bits that are left over on the carcass like rib meat, meat around the spine, usually the upper neck etc. . . all burger (and usually the tastiest too!)
Deer fat is horrid stuff. It's what makes venison gamey. It ALL gets trimmed off when we process. When we need fat, like in burger, we add beef suet back into the mix in measured amounts. Works great, gives nice juicy burgers without masking the venison taste. Our kids prefer Venison burgers over beef burgers - that tells you how gamey it is (or isn't)
It doesn't take much for the fat to smear. Can't wait to see how your's turns out.
Mine is mixed with Pork Fat, and we haven't bought a single pound of ground beef in the 26 years we have been married. Eating the store bought stuff at others homes just doesn't taste as good as ground deer or elk.
Here's a frog leg recipe that some asked for.
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Love frog legs. I spotted some on the store. Frozen from China. Wonder if they would be as good as our frog legs?
Probably what restaurants buy.
Probably what restaurants buy.
I would be more concerned where they were raised in China. In Vietnam, my understanding is the catfish are raised in human sewage then sold to the US consumers. Bon appichit
Guess our cooking sticky disappeared. Whipped up some venison hot links this past week from a new recipe and got them on the smoker this weekend. I enjoy making sausage more than just about anything I can think of. It gets painful towards the end, but pulling those beauties off the smoker makes it all worthwhile.
The seasonings
The players on the field. Do not like a dry sausage, and when using a lean meat like venison I up the fat. Started off with 7 lbs trimmed venison, 4 lbs pork fat from the butcher (it was pretty fatty, meatiness of pork from butcher varies), 3 lbs bacon ends. Bacon ends kick it up a notch IMO.
Mixed. Insulated rubber gloves, no other way to do it manually without freezing your digits off.
Notice that butt was stuffed! (deep in the jeans she's wearing...)
Packed
The money shot
Got plenty of heat, certainly not for those northerners that "don't like hot stuff." Good flavor, good snap.
The seasonings
The players on the field. Do not like a dry sausage, and when using a lean meat like venison I up the fat. Started off with 7 lbs trimmed venison, 4 lbs pork fat from the butcher (it was pretty fatty, meatiness of pork from butcher varies), 3 lbs bacon ends. Bacon ends kick it up a notch IMO.
Mixed. Insulated rubber gloves, no other way to do it manually without freezing your digits off.
Notice that butt was stuffed! (deep in the jeans she's wearing...)
Packed
The money shot
Got plenty of heat, certainly not for those northerners that "don't like hot stuff." Good flavor, good snap.
Looks Amazing!! good Job!
Hot links
