The Camp Fire > Wild Game In The Kitchen/Campstove Cooking

grinding burger

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Green Mountian Hunter:

--- Quote from: wile.e.1 on Oct 06, 2013, 07:48:24 AM ---after years of having someone else process my deer , I cut up a doe myself. Did pretty good on time for the 1st effort....thanks youtube. In the past I would have either pork or beef fat mixed into the grind. On this deer I used bacon. Anyone else ever do that ?   Just wondering if it is OK .  I will find out soon enough....I ate the tenderloins for lunch yesterday,  tonight is backstraps for dinner    :)   then I will try the burger....Seems to me bacon would work,   I mean,   what doesn't taste better with bacon right ?  Appreciate any thoughts,   thanks

--- End quote ---
  I always grind mine with the Maple bacon this year going to try Hickory em em em good  :P keep putting 2 slabs bacon while someone keeps
putting the meat in the grinder than grind it the 2nd time to mix it together even more or you could add more bacon during this process own preference
can't stand eating just ground venison But I love it this way  :P :P :P  Try it you won't be disappointed ....

fatman:
This is what I do.    I take 5lbs Vension grind add 1 cup diced peppers, 1 cup diced onion, 3tbs salt, 3tbs pepper, 3 tbs onion powder, 3tbs garlic powder and mix well together.  Then I take and run the mixture through my grinder (Apha MC5) again with a small plate to conceal the onions and peppers.  This way my kids do not notice them.  The moisture from the veggies keeps the burger moist and taste great.  I have stored these for over 1 year (food Saver) and they still taste great.

mschott:
I have been adding bacon to my burger for a few years now I just watch the local grocery store and buy the ends and pieces usually at a discounted price and are -for the most part- smokier in flavor.

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