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Thread: Venison mix with pork
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October 25th, 2009, 10:12 PM #1
Venison mix with pork
for all you guys that process your own deer - what % of pork to venison do you mix for ground?
ThanksThe first vehicles normally on the scene of a crime are ambulances and police cruisers. If you are armed you have a chance to decide who gets transported in which vehicle, if you are not armed then that decision is made for you.
Be prepared, because someone else already is and no one knows their intent except them.
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October 25th, 2009, 10:40 PM #2
Re: Venison mix with pork
Most of the places I know of do a 60% venison 40% pork .... but I have heard of anything from 25% pork up to 50%... it what YOU like... I personally like the 60/40....
Good luck.. enjoy... AND if you have TOOOOO much venison I would be willing to relieve you of some of it...lol
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October 25th, 2009, 10:59 PM #3
Re: Venison mix with pork
I do 1/3 pork or 33%/66%.
For 100lbs deer that would be 50lbs of pork. That 150lbs of meat in the end.
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October 25th, 2009, 11:03 PM #4
Re: Venison mix with pork
I do 1/3 pork. Some people like more, some like less. Don't be afraid to experiment a little. Everyone has different taste. That's the beauty of doing this yourself, you make it the way you like it.
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October 26th, 2009, 10:45 AM #5Super Member
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Re: Venison mix with pork
None! You don't need it. The butcher we use from camp is in Rosetto/East Bangor and he will do it either way but we always got it w/ out the pork. We get a large plastic bag of ground venison that we all split [our cabin shares, if you were there you get a share] by hand same as we split up the steaks, loins & chops.
When we do our own at camp [just me and my neighbor on Saturdays] all the scraps w/ out tallow & silverskin go in a large zip-loc and gets taken home to Mom who has a grinder for her Kitchen Aid mixer. She runs it thru twice puts it in quart freezer zip locks making 1/4" thick squares that freeze really well and weigh around a pound.
I never have a problem w/ a burger staying together and we make alot of ground in caserole and taco style dishes where it doesn't matter anyway.
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October 26th, 2009, 02:27 PM #6
Re: Venison mix with pork
Any tricks / tips for removing the silvery skin stuff? takes FOR EVER!
The first vehicles normally on the scene of a crime are ambulances and police cruisers. If you are armed you have a chance to decide who gets transported in which vehicle, if you are not armed then that decision is made for you.
Be prepared, because someone else already is and no one knows their intent except them.
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October 26th, 2009, 03:16 PM #7Active Member
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was York, now it's Pawley's Island,
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Re: Venison mix with pork
I vary the amount of pork based on what I'm going to use it for. I grind what I need right before I use it, so I have some flexibility. For meatloaf and stuff I don't need or want the extra fat pork brings in, I go with 25% pork max. For burgers or meatballs, I go with close to a 50%.
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October 26th, 2009, 03:42 PM #8
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October 26th, 2009, 03:58 PM #9
Re: Venison mix with pork
The first vehicles normally on the scene of a crime are ambulances and police cruisers. If you are armed you have a chance to decide who gets transported in which vehicle, if you are not armed then that decision is made for you.
Be prepared, because someone else already is and no one knows their intent except them.
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October 26th, 2009, 04:17 PM #10
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