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Post by featherduster on Dec 6, 2023 17:13:46 GMT -5
Yesterday I picked up my deer meat from the processor and once again I was totally satisfied with his work.
As I said earlier this was a small buck which is just perfect for our needs.
Last years big deer was way to much meat so we gave away quite a bit.
I had them remove the back straps, trim them and leave them for me to cut into desired size steaks.
The rest of the deer I had them grind it then make 1/2 of that ground meat into 1 pound packages and the other half bulk for me to make burgers.
The deer yielded a total of 42 pounds of ground meat plus the 6 pounds of back straps.
I cut the back straps into nice 1" steaks which yielded 24 steaks.
Today the wife and I got lucky and found some 75% lean ground beef for $1.75 a pound so we bought 10 pounds.
We started making burgers this afternoon using 5 pounds of deer to 2 1/2 pounds of beef.
We like to make the burgers thick so this amount of meat yielded 14 burgers.
We mixed up the meat with some olive oil, some black pepper/garlic seasoning then press them in our burger press using parchment paper so they don't stick to the press or to each other.
Tomorrow we will make several more batches using different spices like Bourbon/brown sugar or lemon/pepper.
Photos attached:
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Post by featherduster on Dec 6, 2023 17:15:44 GMT -5
This is all you need.  |
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Post by featherduster on Dec 6, 2023 17:16:53 GMT -5
This is easy and fun to do.  |
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Post by featherduster on Dec 6, 2023 17:18:55 GMT -5
Finished product, saves time and less fussing when you're ready to grill.  |
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Post by drfleck on Dec 6, 2023 17:32:12 GMT -5
Looks good. I like the idea of making different burger varieties. I'm gonna ask Santa for one of those burger presses, looks like it makes them pretty uniform.
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Post by featherduster on Dec 6, 2023 18:07:29 GMT -5
Looks good. I like the idea of making different burger varieties. I'm gonna ask Santa for one of those burger presses, looks like it makes them pretty uniform. This thing works great, you can adjust it to make the burgers as thick as you desire. I mounted it to that board to make things easier. |
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Post by deadeer on Dec 7, 2023 11:27:35 GMT -5
You always put a neat twist on all of your culinary masterpieces!
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Post by deadeer on Dec 7, 2023 11:31:29 GMT -5
Today my masterpiece was straight deer burger fried up with bacon, onion, and mushrooms with some rub sprinkled on. Lol.
Delicious even tho lacking in creativity! 😇
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Post by oldhoyt on Dec 8, 2023 7:51:10 GMT -5
I grind mine with 10-15% pork fat by weight. The grocery store gives me the fat from trimmings at no cost.
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Post by featherduster on Dec 8, 2023 9:52:03 GMT -5
The wife and I just finished the last batch of burgers.
All total we made 56- 1/2 pound burgers of different seasonings.
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Post by omegahunter on Dec 8, 2023 10:03:27 GMT -5
I grind mine with 10-15% pork fat by weight. The grocery store gives me the fat from trimmings at no cost. I read an article a few years back about pork vs. beef fat added in burger and tried it two years ago. Not a fan of pork fat in my burger. I'm back to adding no fat at all after getting one of those burger presses. With it set to yield a 1/3# paddy, it is pressed firmly enough that the burger does not fall apart like when I used to hand patty my burgers. Before I would get half with fat added and the other half without. With fat for burgers and without for everything else. |
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Post by featherduster on Dec 8, 2023 18:36:38 GMT -5
I grind mine with 10-15% pork fat by weight. The grocery store gives me the fat from trimmings at no cost. I read an article a few years back about pork vs. beef fat added in burger and tried it two years ago. Not a fan of pork fat in my burger. I'm back to adding no fat at all after getting one of those burger presses. With it set to yield a 1/3# paddy, it is pressed firmly enough that the burger does not fall apart like when I used to hand patty my burgers. Before I would get half with fat added and the other half without. With fat for burgers and without for everything else. I can understand not liking pork mixed in with your deer BUT going 100% pure deer is difficult to digest. The fat is not there to hold your burgers together it's to temper the deer meat flavor. Try adding some olive oil to your mix it holds things together quite well. Some folks I met use ground lamb when making burgers. |
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Post by omegahunter on Dec 8, 2023 18:39:33 GMT -5
I read an article a few years back about pork vs. beef fat added in burger and tried it two years ago. Not a fan of pork fat in my burger. I'm back to adding no fat at all after getting one of those burger presses. With it set to yield a 1/3# paddy, it is pressed firmly enough that the burger does not fall apart like when I used to hand patty my burgers. Before I would get half with fat added and the other half without. With fat for burgers and without for everything else. I can understand not liking pork mixed in with your deer BUT going 100% pure deer is difficult to digest. The fat is not there to hold your burgers together it's to temper the deer meat flavor. Try adding some olive oil to your mix it holds things together quite well. Got no issues holding together using the press and I have no problem eating straight deer. And then with fried onions, couple slices of bacon, and some Bourbon bbq sauce it is fantastic! |
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Post by deadeer on Dec 8, 2023 19:18:39 GMT -5
I really dont like the flavor of any deer meat straight up. It doesnt even smell all that great to me either. But, when spruced up one way or another, I'm all in. Chili is my best bet, as it can soak up the flavors, and most times I mix in some high fat burger to help it.
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Post by deadeer on Dec 8, 2023 19:22:07 GMT -5
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Post by marshallco on Dec 8, 2023 21:39:28 GMT -5
I really dont like the flavor of any deer meat straight up. It doesnt even smell all that great to me either. But, when spruced up one way or another, I'm all in. Chili is my best bet, as it can soak up the flavors, and most times I mix in some high fat burger to help it. I’m pretty much the same way. I can handle some burger mixed in with stuff, or some deer jerky/sticks, but a deer roast would make me heave. Back straps on a grill are good too, kids love em more than me. I know we’d shoot more if it weren’t for that. |
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Post by freedomhunter on Dec 8, 2023 22:29:17 GMT -5
I really dont like the flavor of any deer meat straight up. It doesnt even smell all that great to me either. But, when spruced up one way or another, I'm all in. Chili is my best bet, as it can soak up the flavors, and most times I mix in some high fat burger to help it. I’m pretty much the same way. I can handle some burger mixed in with stuff, or some deer jerky/sticks, but a deer roast would make me heave. Back straps on a grill are good too, kids love em more than me. I know we’d shoot more if it weren’t for that. I've made some deer roast that would make you want to slap your mama. You are doing it wrong |
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Post by freedomhunter on Dec 8, 2023 22:54:43 GMT -5
Brine it for a few days add your stock in crock pot then play jazz potatoes celery carrots mushrooms slow cook it for as long as you can stand. Better than beef imo
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Post by HighCotton on Dec 10, 2023 16:44:05 GMT -5
Quick dinner tonight. Spanish rice with straight deer burger! Topped with my special salsa:  |
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