<![CDATA[Beef brisket]]>By mistake my husband bought corned beef brisket instead of beef brisket. Is the corned beef ok to mix with venison to make meatsticks? Please let me know. Thank you.

]]>https://waltonsdev.nodebb.com/topic/3543/beef-brisketRSS for NodeFri, 11 Sep 2026 04:53:09 GMTSat, 06 Mar 2021 22:56:07 GMT60<![CDATA[Reply to Beef brisket on Sun, 07 Mar 2021 18:21:59 GMT]]>Ginny2099
If you have not ground the corned beef brisket, save it for St. Patrick’s day. If you are using lean venison, you may be able to find some fat pork or beef trimmings to mix with the venison at roughly 80 % lean venison and 20% fat.

Call around and find a grocery or meat market that still trims out their meat for a source of fatty trimmings.

Everyone’s tastes vary, but I like the flavor beef fat adds to venison snack sticks.

]]>https://waltonsdev.nodebb.com/post/32555https://waltonsdev.nodebb.com/post/32555Sun, 07 Mar 2021 18:21:59 GMT<![CDATA[Reply to Beef brisket on Sat, 06 Mar 2021 23:34:13 GMT]]>Ginny2099 pork shoulder is a better choice for venison sticks as pork has a better fat compared to beef. Not sure what the availability is for pork in your area or if the beefy flavor is what your looking for.

]]>https://waltonsdev.nodebb.com/post/32550https://waltonsdev.nodebb.com/post/32550Sat, 06 Mar 2021 23:34:13 GMT<![CDATA[Reply to Beef brisket on Sat, 06 Mar 2021 23:31:06 GMT]]>Ginny2099 i would say no, i would think it will come out very salty from the brine of the corned beef with that salt in the seasoning. I did this exact thing for reuban brats and although they are edible it is quite salty. I wanted to try to stay traditional and use corned beef for reubans, sounded like a good idea at the time.

]]>https://waltonsdev.nodebb.com/post/32548https://waltonsdev.nodebb.com/post/32548Sat, 06 Mar 2021 23:31:06 GMT