<![CDATA[Venison mix for burger]]>Hi Waltons- I am planning on grinding fresh venison with pork fat/trimmings for burger. The questions I have are the following:
What fat lean ratio do you recommend?
How many times should I grind & with what size plates?
I have a butcher series #22 with the standard plates sizes.

Thanks

]]>https://waltonsdev.nodebb.com/topic/411/venison-mix-for-burgerRSS for NodeThu, 10 Sep 2026 21:09:41 GMTTue, 14 Nov 2017 14:35:06 GMT60<![CDATA[Reply to Venison mix for burger on Mon, 20 Nov 2017 05:14:41 GMT]]>If you have family members that just can’t get past that the meat is wild game, consider grinding and mixing pork butt with a 50-50 ratio. Butts are cheap, and if a picky family member just can’t take venison, this will change their attitudes.

]]>https://waltonsdev.nodebb.com/post/991https://waltonsdev.nodebb.com/post/991Mon, 20 Nov 2017 05:14:41 GMT<![CDATA[Reply to Venison mix for burger on Tue, 14 Nov 2017 20:00:45 GMT]]>IVERYAN You are welcome, let us know how they turn out! Consider adding some hi temp cheese to them, I love doing that with my burgers.

]]>https://waltonsdev.nodebb.com/post/976https://waltonsdev.nodebb.com/post/976Tue, 14 Nov 2017 20:00:45 GMT<![CDATA[Reply to Venison mix for burger on Tue, 14 Nov 2017 17:15:18 GMT]]>Thanks Jonathon.

]]>https://waltonsdev.nodebb.com/post/974https://waltonsdev.nodebb.com/post/974Tue, 14 Nov 2017 17:15:18 GMT<![CDATA[Reply to Venison mix for burger on Tue, 14 Nov 2017 16:45:38 GMT]]>IVERYAN For your ground venison I would aim for whatever you like your ground beef for burgers. We find that 80/20 works well so I would go for 8 lb of venison to 2 lb of pork fat. A 90/10 ratio would work as well, it just might be a little lean for some people. You should grind twice, the first grind through a 3/8 (10mm) plate and the second grind through a 1/8th (3mm) plate.

Let us know if you need anything else!

]]>https://waltonsdev.nodebb.com/post/973https://waltonsdev.nodebb.com/post/973Tue, 14 Nov 2017 16:45:38 GMT