Who Uses Venison Fat When Processing?
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I always understood that you should not use it, as if there was that much anyways on all mine. However, I have used a little bit trying to use everything & not waste anything & it did not seem so horribly bad, so long as you ate it pretty quickly & it was hot, but the ratios were extremely low & I cannot remember all the exact details other than keeping it very minimal, as that was a long time ago.
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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 I absolutely do not and will not use deer fat. Anyone that would want to use it I’m thinking is not real familiar with processing or new to processing or deer hunting to know the difference between the fats of say beef, pork, deer or any other species. One will never get all fat out of deer meat as some is too intertwined in the meat but nonetheless should be giving the best effort to remove as much as possible
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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.
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Zero deer fat for me. My opinion is that’s a good way to ruin your sausage
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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 I’ve been processing my own venison for many years and always remove as much fat as possible.
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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 i do not use or care for the taste of the deer fat. Its’ definitely not Duck fat
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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
Never! -
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 Wow, this one really got everyone’s attention! I am wondering if the question should be, who has actually tried a little of the fat in their sausage, etc. & experimented with getting the right ratio for the right taste & mouthfeel. Then too, it will definitely depend on the deer as this is not a domestic, scientifically raised animal we are dealing with.
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processhead i do not use or care for the taste of the deer fat. Its’ definitely not Duck fat
GWG8541 It definitely does not have the taste & feel of duck fat, but duck fat is in a whole nother universe.
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I always save deer fat. It’s great for the chickens, the dogs like it and the wild birds are more then happy to eat it up. As for eating it ourselves, beef fat and pork fat are both better to most peoples taste nowadays and is easy enough to come by that I use that instead.
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I have never used deer fat, they just don’t put that kind of weight on here like they do up north. If there is any fat I always just trim it off.
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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 We always trim as much fat as possible.
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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.Paul
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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 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.
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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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