I have recently acquired a meat grinder and was thinking about grinding my own meat this year. What mixes do y'all use or what should I do?

Define mixes?

You mean seasonings? Other meets like pork or adding bacon for the fat content?

We mix ours with pork, try for 50/50, but it doesnt have to be perfect. Then we use it to replace ground beef. It is a little more dense than beef, but makes good chilli, spaghetti, tacos, burgers, meat loaf, etc..

matt

50% venison, 40% chuck steak, 10% bacon ends & pieces = Awesome burger!

50% venison, 40% pork butt, 10% bacon ends & pieces = Awesome breakfast sausage

Those are 2 I use (spices are not included here).

Venison: 100% deer meat - I don't add any fat, pork, or beef to the burger. I like it lean, and it typically comes out about 90% lean this way. If I wanted it to taste like beef, I would have saved myself the effort and bought beef.

Pork: for breakfast sausage, I add some pork fat I buy at the store to get the lean portion to about 80-85%. Anything more than that is too greasy for me. Spices are typically mixes I buy off the internet. For plain ground pork, add enough fat to get it to 90% lean - often don't need to add anything.

For dinner sausage, I just show up at the processor with lean pork, and tell him to add whatever fat and seasonings he thinks are necessary.

I grind all my venison staight 100% venison. We use it for chilli, tacos, spaghetti, hamburger helper, etc. I don't make actual hamburgers with it. It's hard to beat beef for that.

If you make sausage, you can mix it with pork butt or pork shoulder for the fat and flavor content. Then add in your seasonings.

Unless it is for sausage, 100% deer meat. We had some for dinner yesterday. My wife mixed dry onion soup mix with it, an egg (to hold it together), and made thick chopped steak patties with it. Delicious!

put in 30-40% pork, I would use cheap pork with some fat in it and you will be very happy with the grind.

I put about 5# of bacon ends and pieces with 20 # of deer meat. The wife likes it so it must be good.

I pick up a little beef fat at the butcher and mix somw in when grinding it up.

85% venison, 15% bacon grease makes a mighty fine burger.

I like to take the fat off of the deer and put it in my ground venison when I grind it myself. My parents like to buy fatty briskets on sale and mix brisket and venison 50/50.

Tagged

This 100%. I go to Kroger and get beef steak fat trimmings and mix it about 15% fat and 85% deer meat.

Deer burgar = 100% venison that's how I like it. Just ground 1/2 of my opening weekend buck like that the other 1/2 Chili meat.

100% DEER!

100% deer it is! May add a little beef fat to it.

Thanks for all the responses

100% deer meat. I add a bit of olive when grilling just keep from drying out.

this is what we do when I feel like grinding. If not it goes to cospers for whatever he puts in it. We never buy ground, havent' in years

Bacon burger is some good stuff

Ground meat, 100% deer. For summer sausage, I mix 60% deer with 40% 80/20 pork. Our breakfast sausage and link sausage is 50% deer and 50% 80/20 pork. Very, very lean stuff.

Ground meat I use beef navel plates if mixed 50/50 with deer will be around 80/20. So if you want it leaner add more deer and less plates. I personally do not like 100% deer ground ( used to eat that in college every night and hope to never have hamburger helper again)

If mixing for german sausage and had plenty of deer to grind I would use 1/4 pork bnls picnics and 1/4 pork skinless jowls and 50% deer meat. Dried sausage 50/50 deer and bnls picnics and summer sausage can go either way.

grinding my own venison saved me a ton of $$$$$ plus the peace of mind knowing i know exactly what is in it plus im getting it all back. for ground venison, i add nothing...its meant to taste like deer. if those dont like the taste, dont kill it. but if for sausage, anything is possible.

I like to mix brisket in with my hamburger meat and add about 40% beef.

I like to also add in 20-25% ends and pieces for the hamburgers and preseason my meat and premake patties.

For our ground meat, 100% venison. Use it for chili, meatloaf, casseroles, and sometimes spaghetti. We hardly ever buy ground beef anymore, at least, not until the venison is used......

i will make deer burgers, i put in one egg so it sticks together, some seasoning, and mix a little shredded cheese into the meat, make a patty and grill. tastes great