Hi everyone, do you guys add fat with your venison when putting it through the mincer and if so what fat are you using?
Would beef dripping be suitable?
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Hi everyone, do you guys add fat with your venison when putting it through the mincer and if so what fat are you using?
Would beef dripping be suitable?
Pork back far if it's for sausagesQuote:
Originally Posted by muzza
Leave it alone if it's for hamburger patties or the fat makes them fall apart
I dont add fat. It defeats the reason for having quality lean healthy wild meat on the table.
I minced a big lot last week and put it through an 8mm plate. We had the first feed last night as a stir fry and it was excellent even though I had left minor sinew in the meat. If you go the normal 'twice through a 6mm plate' the mince is very fine and has poor mouth feel. For me its the rough bits twice through the 8mm - really rough could go through a 6mm then the balance, the better stuff is 8mm and mix the two lots.
Cheers guys I will not add fat, Im sure my mincer came with an 8mm but haven't unboxed it yet.
Thanks again for your replies
I don’t put any in, that’s what olive oil is for when you cook it :D
We used to add 30% fatty brisket beef and spices for patties and it was primo . the fat held every thing together but drained of in cooking
An egg, some herbs and you're away
Last lot I did, I used some leaf lard out of a fat boar. Just 5-10% is plenty. Plenty of home kill guys use lamb fat. Main thing is to not over do it.
Depends on what you’re doing with it. I add beef fat for Droëwors and pork fat for Boerewors.
15% or so
Most recent episode of NZ Hunter had the english dude at the end of the programme making burgers.
I don’t add fat to my veni mince. Like to keep it nice & lean. For certain meals/products I’ll add fat in at the time of making, but the mince I package up is always fat free.
I have only recently started mincing venison. I have plenty of very fatty mutton flaps in the freezer I was planning to add to increase the fat content, but decided I would keep the venison mince by itself and add minced flap later if needed. So far I haven't seen the need to add any fat, though I haven't tried making patties.
Another plus to leaving venison mince lean is that you can dehydrate it easily for your own camp meals. Done it a few times now and works really well.
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Yes a big fat bastard he was too, adding fat to the mince showed on his guts and no doubt on an E.C.G.Quote:
Originally Posted by TeRei
Gordon Ramseys burger is simple and hard to beat, has semi sun dried tomatoes, Lee and Perins and some ketchup as well as the usual
Summer shot deer should have all the fat you need, on their carcasses. The Xmas freezer filler trips I do the deer are generally fat enough to be able to throw a bit into the mincer off the carcass. Minced veni is just sooo versatile.
I generally 'sample' a bit of backsteak off an animal before deciding if its gonna be a backsteak, roasts and mince animal , or just backsteaks and mince.
Thanks guys, just finished after a big day.
I kept the mince the way it was with no added fat, it was good to come inside and read the replies.
Cheers everyone
Bacon bits from supermarket, kilo bag cost about $8. Little bit of a mix of fat/bacon. More fatty than bacon usually.
Mince about 20% of total mince weight with that.
Cannot stand Venison mince with either Veni or lamb fat. Tastes "waxy" to myself. Likewise find it dry with no added fat unless soaked in oil, which defeats the point.
To each their own though.
When I make venison or goat mince for burger patties I add in cubed pork fat or bacon. Pork is incredibly cheap (compared to other meats) for some reason so I buy the shoulder or leg meat and they often come with a lot of skin and fat. The skins made into nice crackling and the fat I use for cooking or adding to game mince.
Yup, pork belly
I add dripping to mince when I make burger pattie’s, I don’t find that they fall apart at all and it really adds to the flavour, texture and the sear.
Without dripping they get cooked with a shit load of butter to achieve the same result anyhow so you’re going to eat fat regardless. Fat isn’t the bad guy, just lay off one of those craft beers your pretending to enjoy and call it even.
I don’t add it when mincing bulk venison as much if it goes into nachos, bolognaise etc which doesn’t need it.
Try it and see what your taste buds like.
we used to be able to buy pork lard in supermarket.....oh man does that make weaner snitzel taste great when you use it instead of oil etc in the frypan....
It depends on how you are going to cook. My experience is if go for open fire cooking or stew, fat is necessary. What fat, from which part of what animal would be your choice. Cooking really like doing chemical experiment. :)Quote:
Originally Posted by 7mm Rem Mag
This week I discovered the joys of taking frozen butter and grating it into the mince mixture right before cooking. Worked well for my burgers and meatballs.
Inventive. I like.
My wife cooked some patties using some butter in them, they were nice but I might try a wee bit of dripping next time.
I always cut off any fat and toss it to the dogs before mincing.
I ran though about 50 kgs a couple of weeks ago and cut off around 3 or 4 kgs of fat.
I put olive oil though while mincing. It lubes the mincer and acts a bit like fat when you cook it. Generally about half a litre for a red hind is all you need and then add fat or butter when cooking if you want.