What do you think is the best for venison burger, beef fat or pork fat? I usually do 70/30

]]>https://waltonsdev.nodebb.com/topic/4592/opinionsRSS for NodeFri, 11 Sep 2026 01:43:44 GMTThu, 18 Nov 2021 01:46:53 GMT60I do love going to the meat counter at my local grocer and ordering a bunch of beef fat, I like to say it loud so people can hear, I’d like to think that they say, “did he just ask for 20lbs of beef fat?”

]]>https://waltonsdev.nodebb.com/post/57206https://waltonsdev.nodebb.com/post/57206Fri, 19 Nov 2021 01:21:28 GMTI prefer beef when I can get it, but pork also works well. The smoked bacon pieces make great burgers when added to venison.

]]>https://waltonsdev.nodebb.com/post/57201https://waltonsdev.nodebb.com/post/57201Fri, 19 Nov 2021 00:31:27 GMTtwilliams I use beef fat most of the time because it is so much easier to get in my location. But I don’t think you can go wrong with either one.

]]>https://waltonsdev.nodebb.com/post/57190https://waltonsdev.nodebb.com/post/57190Thu, 18 Nov 2021 22:38:31 GMTI have always used both, beef fat stays put in your grind where as pork will melt out in many cases. I always try to keep 70/30-80/20 or there about. If you like grilling, put 1lb of bacon ends per 10lbs of grind. Make all your neighbors come visit! Adds to flavor & the aroma will make a dead man set up and ask for seconds!!

]]>https://waltonsdev.nodebb.com/post/57188https://waltonsdev.nodebb.com/post/57188Thu, 18 Nov 2021 22:25:36 GMTNothing until I get ready to cook it. Then I add 1/4 lb of 80/20 ground beef to a pound of deer meat.

]]>https://waltonsdev.nodebb.com/post/57167https://waltonsdev.nodebb.com/post/57167Thu, 18 Nov 2021 20:16:48 GMTI want to say beef. The strong flavor of beef matches well with venison in my opinion.

]]>https://waltonsdev.nodebb.com/post/57140https://waltonsdev.nodebb.com/post/57140Thu, 18 Nov 2021 19:21:10 GMTI like my venison burger with nothing it doesn’t seem dry to me

]]>https://waltonsdev.nodebb.com/post/57139https://waltonsdev.nodebb.com/post/57139Thu, 18 Nov 2021 19:18:04 GMTThanks for the opinions all, I’ve come to the conclusion of doing a test of both varieties and see what I like best. Now why didn’t I think of that before? I just figured if there was a definite swing one way I wouldn’t need to have half my venison better than the other. Thank you all

]]>https://waltonsdev.nodebb.com/post/57130https://waltonsdev.nodebb.com/post/57130Thu, 18 Nov 2021 18:17:34 GMTBeef fat for burger and pork fat for sausage making.

]]>https://waltonsdev.nodebb.com/post/57101https://waltonsdev.nodebb.com/post/57101Thu, 18 Nov 2021 15:09:16 GMTtwilliams - Pork

]]>https://waltonsdev.nodebb.com/post/57092https://waltonsdev.nodebb.com/post/57092Thu, 18 Nov 2021 13:33:24 GMTFor general ground I use beef fat, when was the last time you heard someone craving a big ole fat juicy pork burger? I think you question has been answered…

]]>https://waltonsdev.nodebb.com/post/57087https://waltonsdev.nodebb.com/post/57087Thu, 18 Nov 2021 12:47:37 GMTtwilliams As usual people on both sides of this with good points.

]]>https://waltonsdev.nodebb.com/post/57084https://waltonsdev.nodebb.com/post/57084Thu, 18 Nov 2021 12:29:18 GMTI use beef fat in my venison sticks. I like the flavor and its readily available at a lower cost than pork fat in my locality.
How much fat to add comes down to personal preference and how you intend to use it. Leaner for chili or meat sauces. More fat for patties.

]]>https://waltonsdev.nodebb.com/post/57082https://waltonsdev.nodebb.com/post/57082Thu, 18 Nov 2021 14:02:56 GMTI use beef fat. It holds up to the heat when cooking. Pork fat seems to render out faster and give you a leaner or drier burger.

]]>https://waltonsdev.nodebb.com/post/57079https://waltonsdev.nodebb.com/post/57079Thu, 18 Nov 2021 04:34:13 GMTPork fat seems to be more neutral in flavor where beef fat seems to actually add flavor, so my vote would be for the beef fat for your situation.

]]>https://waltonsdev.nodebb.com/post/57072https://waltonsdev.nodebb.com/post/57072Thu, 18 Nov 2021 03:45:33 GMTtwilliams I always did pork in the past because that was just the thing. Now for some things (Just not burgers) we used pure lean venison. My brother primarily uses beef & he likes that much better. I have definitely considered it too as he is pretty good with this stuff.

]]>https://waltonsdev.nodebb.com/post/57055https://waltonsdev.nodebb.com/post/57055Thu, 18 Nov 2021 02:54:59 GMTtwilliams we’ve alway done pork in the past. When I shot my elk in MT the butcher suggested adding 10% beef fat to the ground elk for burger. I was hesitant but said ok. It turned out to be some of the best wild game burger I have ever had! So I think you are fine with either.

]]>https://waltonsdev.nodebb.com/post/57052https://waltonsdev.nodebb.com/post/57052Thu, 18 Nov 2021 01:55:07 GMTtwilliams I like pork fat to about 70/30, just like how pork fat blends with venison.

]]>https://waltonsdev.nodebb.com/post/57051https://waltonsdev.nodebb.com/post/57051Thu, 18 Nov 2021 01:54:52 GMTtwilliams I prefer beef, but both are good.

]]>https://waltonsdev.nodebb.com/post/57050https://waltonsdev.nodebb.com/post/57050Thu, 18 Nov 2021 01:54:34 GMT