Thread: Economics of your own meat grinder

Deer (or other game meat excluding pork) fat doesn’t taste good. A proper burger (in my opinion, and I’m something of an enthusiast) contains only meat and seasoning, the meat ideally with something like a 20% fat content. Venison isn’t ideal, need to add fat. I haven’t managed to find a good source for fat to add to venison mince but I haven’t tried too hard yet. So I just buy beef mince for burgers.

Originally Posted by gimp

Deer (or other game meat excluding pork) fat doesn’t taste good. A proper burger (in my opinion, and I’m something of an enthusiast) contains only meat and seasoning, the meat ideally with something like a 20% fat content. Venison isn’t ideal, need to add fat. I haven’t managed to find a good source for fat to add to venison mince but I haven’t tried too hard yet. So I just buy beef mince for burgers.

I have to disagree we use a recipe from an old Allison Holst book oaty meat balls no fat added and it's awesome never falls apart and so bloody nice.
Make them 25 to 30mm thick and never dry.

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Originally Posted by 25/08IMP

I have to disagree we use a recipe from an old Allison Holst book oaty meat balls no fat added and it's awesome never falls apart and so bloody nice.
Make them 25 to 30mm thick and never dry.

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I'll have to dig it out as we are moving house and all things are packed away but I'll try and fish it out.

Originally Posted by sako75

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Originally Posted by 25/08IMP

I'll have to dig it out as we are moving house and all things are packed away but I'll try and fish it out.

If you can, that would be great. Sounds delicious.

I think the old timers had it all worked out, some of the traditional recipes we use from are fantastic. But there’s also no doubt that the liberal additional of fats in whatever form contributed to shorter life expectancy! So we find ways to get around the added lubrication if possible and generally speaking we don’t notice the lack of added fats at all.

(We are far from super health concious, my standard brekkie is 3 eggs, 3 toast, cheese, beans, a banana and a giant pot of English Breakfast Tea. Theres no tofu, lettuce with green tea to start the day in this house....)

I guess the thing we notice most with venison mince, used either exclusively or in a mix, is how much less chunky fat there is sitting on top of a pot of sauce when its cooled down, which can only be a good thing. For added flavour we’ll use an Oxo cube, homemade meat & vegetable stock, liberal garlic, lots of home grown fresh herbs.

Originally Posted by gimp

Deer (or other game meat excluding pork) fat doesn’t taste good. A proper burger (in my opinion, and I’m something of an enthusiast) contains only meat and seasoning, the meat ideally with something like a 20% fat content. Venison isn’t ideal, need to add fat. I haven’t managed to find a good source for fat to add to venison mince but I haven’t tried too hard yet. So I just buy beef mince for burgers.

I got some done recently and they added some mutton for fat. Sausages were best I've had in a while.

Originally Posted by gimp

Deer (or other game meat excluding pork) fat doesn’t taste good. A proper burger (in my opinion, and I’m something of an enthusiast) contains only meat and seasoning, the meat ideally with something like a 20% fat content. Venison isn’t ideal, need to add fat. I haven’t managed to find a good source for fat to add to venison mince but I haven’t tried too hard yet. So I just buy beef mince for burgers.

if you cant find fat just use lard it is rendered pork fat