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Nice! Do you save the beef fat from hamburger or do you buy it seperate from the butcher?
I just ask the butcher or guy at shop rite for some clean beef fat, it's normally free for very cheap. I do about 80/20 to 85/15 with ground venison. Most would be hard pressed to tell if it's beef or deer. I'd rather grind the hole deer anymore, even the back straps. I'll save some nice roast and some backstrap but the ground meat is so useful. I grind it once with no fat then the second time I'll grind with the fat.

I'll get clean pork fat to for breakfast sausage, I'd like to do some summer sausage this year.
 

Olon

Active member
I just ask the butcher or guy at shop rite for some clean beef fat, it's normally free for very cheap. I do about 80/20 to 85/15 with ground venison. Most would be hard pressed to tell if it's beef or deer. I'd rather grind the hole deer anymore, even the back straps. I'll save some nice roast and some backstrap but the ground meat is so useful. I grind it once with no fat then the second time I'll grind with the fat.

I'll get clean pork fat to for breakfast sausage, I'd like to do some summer sausage this year.
I'm hoping to try making breakfast sausage here soon. It's 80/20 by volume, isn't it?
 
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