Who Uses Venison Fat When Processing?
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marzig20 I tend to say no, but there is a noticeable difference in the meat texture and flavor from northern pine needle fed deer and mid central cropland deer. Southern I don’t know about.
twilliams that is a fact. I used to hunt the farm fields if central Ohio, which is relatively flat and predominantly crop land. I hunt more in Southern Ohio now, which is the foothills of the Appalachian. Even in the same state and only a few hours drive apart, there is a noticeable difference in taste because of the diet of the deer.
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Deer in my area fatten up on soy beans and corn in the fall. Does their feed make any difference in the fat?
marzig20 I would say, absolutely.
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Ok, there seems to be universal agreement.
I had to ask since it seemed in the other post that lots of guys were not adding much pork fat or beef fat to their meat block for their deer sausages. I wanted to make sure I wasn’t missing something.processhead My wife’s uncle doesn’t add much pork or fat to his sausage at all. That comes from him just being a complete cheap-o and thinks he makes a great link. To me it’s not great at all, he has been lied to by too many people, so he keeps on making it.
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processhead My wife’s uncle doesn’t add much pork or fat to his sausage at all. That comes from him just being a complete cheap-o and thinks he makes a great link. To me it’s not great at all, he has been lied to by too many people, so he keeps on making it.
HerbcoFood I would think that it would be very dry, I don’t think I would like that at all.
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HerbcoFood I would think that it would be very dry, I don’t think I would like that at all.
bocephus It’s a dry turd to be saying it kindly.
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Ok, there seems to be universal agreement.
I had to ask since it seemed in the other post that lots of guys were not adding much pork fat or beef fat to their meat block for their deer sausages. I wanted to make sure I wasn’t missing something.processhead I’m with you on no venison fat. I know some people use less pork trimmings than I do, which is why they like my sausage more than theirs.
I have found that anything below 22 % really is just too dry for any type of sausage, venison included. I try to keep mine between 27 and 30 %. Works well for me.
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processhead I’m with you on no venison fat. I know some people use less pork trimmings than I do, which is why they like my sausage more than theirs.
I have found that anything below 22 % really is just too dry for any type of sausage, venison included. I try to keep mine between 27 and 30 %. Works well for me.
Chef said in Who Uses Venison Fat When Processing?:
processhead I’m with you on no venison fat. I know some people use less pork trimmings than I do, which is why they like my sausage more than theirs.
I have found that anything below 22 % really is just too dry for any type of sausage, venison included. I try to keep mine between 27 and 30 %. Works well for me.
I am right there with you, Chef. Totally agree with your philosophy on sausage. I may up the fat percentage even a bit hight for certain sausage types like breakfast or chorizo.
Paul
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Chef said in Who Uses Venison Fat When Processing?:
processhead I’m with you on no venison fat. I know some people use less pork trimmings than I do, which is why they like my sausage more than theirs.
I have found that anything below 22 % really is just too dry for any type of sausage, venison included. I try to keep mine between 27 and 30 %. Works well for me.
I am right there with you, Chef. Totally agree with your philosophy on sausage. I may up the fat percentage even a bit hight for certain sausage types like breakfast or chorizo.
processhead I Happened to get a Univex Fat Analyzer a few years ago on eBay for $35.00. They sell new for nearly $800.00 with shipping.
While it would be hard for the home processor to justify this kind expense, if you have the opportunity to get a cheap used one like I was fortunate enough to find, I would recommend go for it.
The variability within a cut and between packers is enormous. I used to always follow my recipes, but sometimes my sausage was dry and sometimes too fatty. I can now adjust after a quick 5 minute test.
Some guys out there may be better at estimating the actual fat content, I’m not that good. Maybe their suppliers are more consistent than mine were. What I was producing was from 18 to 34 %.
What I buy lately seems to be as variable if not more so. At least I have the opportunity to calculate just what I need to get a consistent product.
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processhead I Happened to get a Univex Fat Analyzer a few years ago on eBay for $35.00. They sell new for nearly $800.00 with shipping.
While it would be hard for the home processor to justify this kind expense, if you have the opportunity to get a cheap used one like I was fortunate enough to find, I would recommend go for it.
The variability within a cut and between packers is enormous. I used to always follow my recipes, but sometimes my sausage was dry and sometimes too fatty. I can now adjust after a quick 5 minute test.
Some guys out there may be better at estimating the actual fat content, I’m not that good. Maybe their suppliers are more consistent than mine were. What I was producing was from 18 to 34 %.
What I buy lately seems to be as variable if not more so. At least I have the opportunity to calculate just what I need to get a consistent product.
Chef said in Who Uses Venison Fat When Processing?:
processhead I Happened to get a Univex Fat Analyzer a few years ago on eBay for $35.00. They sell new for nearly $800.00 with shipping.
While it would be hard for the home processor to justify this kind expense, if you have the opportunity to get a cheap used one like I was fortunate enough to find, I would recommend go for it.
The variability within a cut and between packers is enormous. I used to always follow my recipes, but sometimes my sausage was dry and sometimes too fatty. I can now adjust after a quick 5 minute test.
Some guys out there may be better at estimating the actual fat content, I’m not that good. Maybe their suppliers are more consistent than mine were. What I was producing was from 18 to 34 %.
What I buy lately seems to be as variable if not more so. At least I have the opportunity to calculate just what I need to get a consistent product.
That would be a great tool to have for making a consistent commercial product. No question, a pork butt can be trimmed with a huge amount of variation in fat cap amount and intermuscular fat can vary too.
To some degree, I do my meat blocks the old fashioned way, I judge the lean to fat by eye after grinding, which is less than ideal but also better than nothing. -
In another thread here there is discusses about lean to fat ratios for deer sausage. I had made some comments about adding more pork fat to bring the lean to fat ratio up to about 75/25.
What I did not consider in that discussion is that some people may be including deer fat in their meat block when they make sausage.
I do not do this, and will trim and discard almost all the trimmable deer fat off of the carcass and primals when I am butchering since I do not care for the flavor or the stability of deer fat.So the question is, who of you include the deer fat with your venison trim for grinding? Depending on the individual specimen, some deer carcasses can be really fat.
processhead calldoctoday I have attempted to use deer fat in sausage making in small batches. I never had any real success and wouldn’t go down that road again. I was trying to use as much of the animals I could.
As mentioned by someone we use it for feeding the birds and chickens. My sister in-law renders it down to make soap. I have thought about giving the use of caul fat a try in roasting or maybe frying.
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In another thread here there is discusses about lean to fat ratios for deer sausage. I had made some comments about adding more pork fat to bring the lean to fat ratio up to about 75/25.
What I did not consider in that discussion is that some people may be including deer fat in their meat block when they make sausage.
I do not do this, and will trim and discard almost all the trimmable deer fat off of the carcass and primals when I am butchering since I do not care for the flavor or the stability of deer fat.So the question is, who of you include the deer fat with your venison trim for grinding? Depending on the individual specimen, some deer carcasses can be really fat.
processhead our early season deer are really fat before they run it all off during the rut. Like you I trim off all the fat. It’s just not a good flavor. I blame it on the acorns but not really sure if that’s the reason it doesn’t taste good or not.
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processhead I Happened to get a Univex Fat Analyzer a few years ago on eBay for $35.00. They sell new for nearly $800.00 with shipping.
While it would be hard for the home processor to justify this kind expense, if you have the opportunity to get a cheap used one like I was fortunate enough to find, I would recommend go for it.
The variability within a cut and between packers is enormous. I used to always follow my recipes, but sometimes my sausage was dry and sometimes too fatty. I can now adjust after a quick 5 minute test.
Some guys out there may be better at estimating the actual fat content, I’m not that good. Maybe their suppliers are more consistent than mine were. What I was producing was from 18 to 34 %.
What I buy lately seems to be as variable if not more so. At least I have the opportunity to calculate just what I need to get a consistent product.
Chef and processhead Back before boxed beef became the norm and we were only cutting hanging beef, we ground all of our ground beef with our trim and then brought the leanness up by adding boneless beef. This came in frozen in 60lb blocks. We called it bull meat but I believe the majority of it came from old dairy cattle. We did this strictly by eye.
The district meat supervisor would come in occasionally with a tester to check our burger. The tester was very primitive and was in a briefcase, the same tester the state used to do spot checking. It consisted of a small hot plate over a funnel that dripped into a test tube. After a 2 oz sample was cooked down you slid a gauge down the test tube to where the liquid fat had separated from the water and this would tell you the fat percentage.
If you had done the morning grind and you saw the supervisor coming back with that briefcase in hand it definitely increased your pucker factor. My grind got checked one day and one of my grinds was 2% too fat over the label. The supervisor was getting ready to chew me out and I asked him how he judged his grind when he was a meat cutter. He said well by how it looked. Before I could respond he smiled and said I honestly thought your grind was lean enough but I would prefer that you err on the side of caution. Of course after he left the meat department manager who was only worried about his bottom line told me you better not ever make it too lean.
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Chef and processhead Back before boxed beef became the norm and we were only cutting hanging beef, we ground all of our ground beef with our trim and then brought the leanness up by adding boneless beef. This came in frozen in 60lb blocks. We called it bull meat but I believe the majority of it came from old dairy cattle. We did this strictly by eye.
The district meat supervisor would come in occasionally with a tester to check our burger. The tester was very primitive and was in a briefcase, the same tester the state used to do spot checking. It consisted of a small hot plate over a funnel that dripped into a test tube. After a 2 oz sample was cooked down you slid a gauge down the test tube to where the liquid fat had separated from the water and this would tell you the fat percentage.
If you had done the morning grind and you saw the supervisor coming back with that briefcase in hand it definitely increased your pucker factor. My grind got checked one day and one of my grinds was 2% too fat over the label. The supervisor was getting ready to chew me out and I asked him how he judged his grind when he was a meat cutter. He said well by how it looked. Before I could respond he smiled and said I honestly thought your grind was lean enough but I would prefer that you err on the side of caution. Of course after he left the meat department manager who was only worried about his bottom line told me you better not ever make it too lean.
marzig20 Great story. Thanks for the post. Interesting enough, Pork fat is now about the same price if not more than pork butt; at least near the Houston market. Might just be the market and time of year. Many hunters are looking for pork fat.
For the customers I cater to, % fat is not the real issue, it is the taste. My customers don’t care about anything except how does it taste. Many just grill it. At farmer’s markets, one sample of a slice of my sausage usually results in “I’ll take 2 pounds of it”.
Works for me…
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marzig20 Great story. Thanks for the post. Interesting enough, Pork fat is now about the same price if not more than pork butt; at least near the Houston market. Might just be the market and time of year. Many hunters are looking for pork fat.
For the customers I cater to, % fat is not the real issue, it is the taste. My customers don’t care about anything except how does it taste. Many just grill it. At farmer’s markets, one sample of a slice of my sausage usually results in “I’ll take 2 pounds of it”.
Works for me…
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processhead our early season deer are really fat before they run it all off during the rut. Like you I trim off all the fat. It’s just not a good flavor. I blame it on the acorns but not really sure if that’s the reason it doesn’t taste good or not.
cdavis I think a lot of it boils down to what we have gotten used to, with some exceptions. I always thought on the bucks, the very limited little I tried just to see, the stronger flavor was just due to them being bucks, about like any other animal before it has been cut. On the others, perhaps the diet. I never tried any of that little bit of hard fat. There again though, on mine there was just not that much fat to deal with & try anyways, they were always extremely lean, so there was not much to try & experiment with.
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Chef Pork fat is extremely hard to find. Confinement raised hogs have been bred to have very little exterior fat.
marzig20 said in Who Uses Venison Fat When Processing?:
Chef Pork fat is extremely hard to find. Confinement raised hogs have been bred to have very little exterior fat.
Agree. Processors have figured out new and creative ways to incorporate fat into other marketable products.
Years ago, there was a bigger market for rendered lard which helped use up the surplus fat. That market has diminished so pork fat ends up in other value-added products.
Paul
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marzig20 said in Who Uses Venison Fat When Processing?:
Chef Pork fat is extremely hard to find. Confinement raised hogs have been bred to have very little exterior fat.
Agree. Processors have figured out new and creative ways to incorporate fat into other marketable products.
Years ago, there was a bigger market for rendered lard which helped use up the surplus fat. That market has diminished so pork fat ends up in other value-added products.
processhead I try to help the demand of pork fat by making my tamales.
Tamales have turned out to be one of my biggest sellers. Guess it it just too much work for many people.
Not sure about other parts of the nation, but here in Southeast Texas, it is a major player.
For so many people, it is what a Christmas meal is all about.
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I hunt central illinois corn & soybean fed whitetails. For the most part, the doe carcasses are covered with fat & the bucks are extremely lean. We trim off as much fat as is feasible.
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