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deer burgers in need of assistance

Discussion in 'Food Forum' started by punkture, May 17, 2007.

  1. punkture

    punkture

    324
    0
    Nov 24, 2003
    mississippi
    crumbling deer burgers. i've had this problem before but was able to fix it by adding an egg or adding some ground beef, but lately nothing seems to be working. what do you guys use to help keep your ground deer meat stuck together? for what its worth, i thaw it about a pound at a time and grind it, marinade for a couple hours, then cook....
     

  2. tavo

    tavo

    183
    0
    Jul 21, 2000
    Virginia
    +1

    Grind in 5-15% fresh pork back fat.
     
  3. Michael Dean

    Michael Dean

    112
    0
    Feb 18, 2002
    OKC
    +1 on the fat....you could use either beef kidney fat or pork fat. Have the meat and fat as cold as you can get it (without freezing)before and during the grinding process.

    Are you marinating the meat "after" you grind it? If so that could be part of your problem. Try marinating it and then patting the meat dry before grinding.
     
  4. alwaysshootin

    alwaysshootin

    3,749
    1
    Nov 14, 2005
    I use my ground venison for different chili recipes, almost exclusively. To make a good hamburger, or meatball, adding fat, or suet, is of the utmost importance. It is the binding ingredient that holds the protein together!:thumbsup:
     
  5. punkture

    punkture

    324
    0
    Nov 24, 2003
    mississippi
    i'll try marinading before gringing first, but i'm thinking its fat grinding time.
     
  6. 50% vension with 25% ground chuck and 25% ground pork is what I use . Pack it in good an mix it good and you should have a good burger. Avoid lean ground beef ( sirloin ) and you should be good.


    hint if you want a tasty nice easy cheap burger, get one packet of lipton soup packet and mix it in the meat when making the burger, add chopped green onions or spanish onions and grill medium on a low heat and you should have a nice tasty burger.Works great with buffalo and Ostrich also.
     
  7. adding a "marinade" is basically just adding another spice and will do little if anything to add moisture to a burger. you need FAT. you can get this fat from pork/beef or monkey. ha. venison is very lean and to make it good, you have to add fat.
    as noway mentioned, lipton onion soup mix does wonders ...
     
  8. Pepiot

    Pepiot

    1,503
    2,961
    Feb 18, 2007
    The Shop
    +1
     
  9. SouthernGal

    SouthernGal What's Up Dox?

    6,801
    1
    Jun 18, 2004
    NW MS
    Yep, the likely culprit is that your deer is way lean and doesn't have enough of a fat content to keep it stuck together.

    Humm...you're from MS too. I can't wait until deer season rolls around this year.
     
  10. mitchshrader

    mitchshrader Deceased

    8,672
    2
    Jun 14, 2005
    Tulsa
    grind bulk bacon ends, about 1/3, in with venison.

    works out just right. :)
     
  11. {grind bulk bacon ends, about 1/3, in with venison. }

    ditto :thumbsup:

    bacon makes everything better ;)
     
  12. Walter45Auto

    Walter45Auto

    1,545
    2
    May 26, 2004
    Dallas, TX
    We always ground in some pork sausage with our ground deer meat.


    :freak:






    :reindeer: :50cal: