DuckSouth.com

Whats your favorite mixture of Venison / fat ?

any other adds?

What type of fat?

All venison and no fat.

I do my own and this works best for us. I have heard of others having trouble getting burgers to stay together, but I have never had that problem.

Pond

you can always mix in an egg for a binder if your 100% grind won't stay together on the grill, or use a basket (like a fish basket).

im thinking of adding some Wrights bacon end piecies

+1 on the all venison.....no fat. Put up 100lbs in 1lb bags week before last and it makes excellent burgers. I crumble some crackers into mine to help bind......egg does good as well. I like your bacon idea though!

jdbuckshot wrote:im thinking of adding some Wrights bacon end piecies

I mix 5-10% bacon ends or steak fat trimmings, I have gone as high as 15% using both with no problems holding together. I also grind garlic and onion into the mix, very good.

3lbs of Wrights Bacon end peices are $8-$9

but they had 3 lbs of the hickroy smoked bacon fresh on sale at the local supermarket for the same price as the end piecies.

is it against the law to grind bacon up instead of frying it?

jdbuckshot wrote:is it against the law to grind bacon up instead of frying it?

Don't ask. Don't tell!

I do 90/10 on my burgre and 80/20 on customers. On my personal burger I mix in cracked black pepper and dehydrated green bell pepper. Makes for some great burger meat.

I go 5:1 with a Boston butt as my fat source.

100% venison, mix in italian bread crumbs and a little butter.

If you want bacon burger, make sure you buy the bacon ends and pieces that reads SMOKED. If you dont, its no different than pork fat. It has to be cured and smoked to add the bacon flavor. The mixture I use for bacon burger is 70/30 but dont make the mistake I did last year and buy the wrong bacon ends and pieces.

I used the bacon ends as well. I ground up a batch last night.