Pennsylvania Firearm Owners Association
Page 1 of 3 123 LastLast
Results 1 to 10 of 29
  1. #1
    Join Date
    Apr 2008
    Location
    Saylorsburg, Pennsylvania
    (Monroe County)
    Age
    44
    Posts
    4,718
    Rep Power
    21850

    Default Venison mix with pork

    for all you guys that process your own deer - what % of pork to venison do you mix for ground?

    Thanks
    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.

  2. #2
    Join Date
    Mar 2008
    Location
    Hazleton, Pennsylvania
    (Luzerne County)
    Posts
    1,201
    Rep Power
    1427428

    Default 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

  3. #3
    Join Date
    Feb 2008
    Location
    Halifax, Pennsylvania
    (Dauphin County)
    Age
    41
    Posts
    206
    Rep Power
    186

    Default 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.

  4. #4
    Join Date
    Mar 2009
    Location
    ., Pennsylvania
    (Chester County)
    Posts
    1,089
    Rep Power
    3949

    Default 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.

  5. #5
    Join Date
    Aug 2008
    Location
    Levittown, Pennsylvania
    (Bucks County)
    Age
    69
    Posts
    842
    Rep Power
    4386769

    Default 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.

  6. #6
    Join Date
    Apr 2008
    Location
    Saylorsburg, Pennsylvania
    (Monroe County)
    Age
    44
    Posts
    4,718
    Rep Power
    21850

    Default 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.

  7. #7
    Join Date
    Oct 2008
    Location
    was York, now it's Pawley's Island, South Carolina
    Posts
    196
    Rep Power
    133

    Default 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%.

  8. #8
    Join Date
    Feb 2007
    Location
    next to my neighbor, Pennsylvania
    Posts
    13,589
    Rep Power
    21474867

    Default Re: Venison mix with pork

    Quote Originally Posted by Dredly View Post
    Any tricks / tips for removing the silvery skin stuff? takes FOR EVER!
    put the silver side down, cut down to the membrane and tilt your blade a tad and push away from you with a back and forth motion,, kind of like filleting a fish.
    FJB

  9. #9
    Join Date
    Apr 2008
    Location
    Saylorsburg, Pennsylvania
    (Monroe County)
    Age
    44
    Posts
    4,718
    Rep Power
    21850

    Default Re: Venison mix with pork

    Quote Originally Posted by bogey1 View Post
    put the silver side down, cut down to the membrane and tilt your blade a tad and push away from you with a back and forth motion,, kind of like filleting a fish.
    I'll give that a try... this is taking for ever, just finished another bag of meat (gallon bags)... I have 2 more to go, 2 down...
    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.

  10. #10
    Join Date
    Dec 2007
    Location
    Upper Bucks County, Pennsylvania
    (Bucks County)
    Posts
    432
    Rep Power
    156853

    Default Re: Venison mix with pork

    Quote Originally Posted by bogey1 View Post
    put the silver side down, cut down to the membrane and tilt your blade a tad and push away from you with a back and forth motion,, kind of like filleting a fish.
    It helps if the meat is chilled first.

Page 1 of 3 123 LastLast

Similar Threads

  1. Pork and Freedom.
    By jcabin in forum General
    Replies: 13
    Last Post: May 11th, 2009, 12:22 PM
  2. venison steak!
    By fingers80002 in forum General
    Replies: 22
    Last Post: May 9th, 2009, 10:36 PM
  3. VENISON NECK ROAST RECIPES
    By PROVANTAGE in forum General
    Replies: 0
    Last Post: January 14th, 2009, 09:00 PM
  4. venison jerky recipes
    By 27hand in forum General
    Replies: 0
    Last Post: September 26th, 2008, 11:44 PM
  5. Any recipes for venison loin with red wine sauce?
    By righteousbarbarian in forum General
    Replies: 2
    Last Post: May 4th, 2008, 01:04 PM

Bookmarks

Posting Permissions

  • You may not post new threads
  • You may not post replies
  • You may not post attachments
  • You may not edit your posts
  •