Venison Hamburger

[lumpy]

Ice fished with someone last year who makes his venison hamburger with bacon as the add-in. I forgot the ratio but was wondering what would work the best, 30 - 50 %? He cooked some for us in his ice house and they were great so I thought I would give it a try this year. If I remember right he said to use scrap bacon if you could find it. Anybody else make their venison hamburger this way?

[Dan Thiem]

Hey Lumpy,

When we grind we add pork fat. The ratio gets a little mixed up most of the time. But remember, anything that gets cooked out in the fish house always tastes better. I don't know why but it just does.

[eyes']

Lumpy, We add about 15% bacon to our burger... It is the best burger around!!!

[jt24]

My brother made some last year out of bacon ends. Not sure the ratio but i could ask him. There are dang good!!

[Surface Tension]

I use around 15% beef suet.

The beacon sounds interesting though. I'll have to give that a try.

[Big-Al]

I'm with ST on this one, except maybe just a little less. I use about 10% beef suet. Good to get to know a butcher to get good "fat". The "kidney fat" I believe is the best. The beef suet you see in grocery stores may only be bird food quality.

[pikerliker]

I had some made last year at Schmidts meat market in Nicollet. They use a beef mixture I think 20 percent. They taste great and I'm told hold thier taste longer than when mixed with pork. I hear pork can get an off taste if it goes beyond a few months without being consumed.

~piker

[riverrat56]

pikerliker where do u live at, im from new ulm and Schimdts makes some great sausage, there beer sausage and there hotdogs are about the best things ever.

[pikerliker]

riverat I'm not too far from you. I live in LeSueur. And yea they have some great stuff!

~piker