Ground wild game meat

Eagle160

Eagle160

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Nova Scotia
Just curious....

Does anybody else mix some pork with their (Deer, Elk, Bear, Moose, Caribou) when they grind it? This wouldinclude for reg loose burger, patties, sauasge.
Some of our gang uses pork to give the meat some moisture/fat and also tames some of the gamier taste of those late season animals.
 
I use pork when making ground meat/sausage out of deer. Adds a bit of fat. I add garlic, pepper a bit of salt...etc for sausage. Did some good jalapeno deer sausage last ...good stuff.

I grind seperate then grind again all togehter.
 
I buy some very fatty pork cuts and grind it in with lean deer meat, makes sausages better. I even made hamburger patties with the same combination of pork fat and deer, they turned out quite well.
 
The reason I asked is I have never seen a hunting show that had any game processing adding anything extra to the game meat. Being so lean the ground wild meat we always made up without pork always turned out like cooked sawdust.
 
A guy who used to process my deer/moose/elk always used beef suet for the sausages. One of the unexpected benifits of this was that the sausage/salami products lasted over a year or more in the freezer without getting that nasty freezer burnt taste. we used pork in the hamburger cause that was eaten well before freezer burn could set in.
 
I use either pure pork fat or fatty cuts of pork, depending on what I have in the freezer at the time. My dad raises a few pigs every year and gives us half a pig as a Christmas present. He also has the butcher save some of the fat for him specifically for adding to ground venison. How much I add depends on the game meat and wether its pure fat or fatty meat (butt chops or shoulder roast for example). Goose meat, I only use fatty meat, never just fat, usually about 75% goose/25% pork. Venison or moose I go a lot less, maybe 10 to 15% pork or 2 to 3 ice cube sized chunks of fat per pound of game meat if using pure fat. I also vaccuum seal the finished product, so freezer burn is not an issue.

Jim
 
We use straight game meat and add the cheapest olive oil we can find for the best grind and sausage. We buy the oil by the gallon in our local food store.

Why would you add synthetic growth hormone and antibiotic-laced pork or beef to the finest meat you can get?

Ted
 
I never liked adding pork fat as it tnds to go rancid. The best ever was 4.5 pounds of pork tenderloin in 19 pounds of deer. The loins went in with the deer on the first grind, mixed and ground again. Rather than using pork we use vegatable oils.
 
Why not? said:
We use straight game meat and add the cheapest olive oil we can find for the best grind and sausage. We buy the oil by the gallon in our local food store.

Why would you add synthetic growth hormone and antibiotic-laced pork or beef to the finest meat you can get?

Ted
Click to expand...

I'd like to try this. What proportions?
 
Why not? said:
We use straight game meat and add the cheapest olive oil we can find for the best grind and sausage. We buy the oil by the gallon in our local food store.

Why would you add synthetic growth hormone and antibiotic-laced pork or beef to the finest meat you can get?

Ted
Click to expand...

Interesting... going to have to try this.

I always grind my wild meat and freeze it pure with no pork added. Adding pork to wild game burger shortens it's shelf life greatly. After thawing a pound or two I then mix in fresh regular ground pork or beef to the desired amount. More for burgers on the Q...none for wild game chilli, etc.

Ted
 
M12shooter said:
Interesting... going to have to try this.

I always grind my wild meat and freeze it pure with no pork added. Adding pork to wild game burger shortens it's shelf life greatly. After thawing a pound or two I then mix in fresh regular ground pork or beef to the desired amount. More for burgers on the Q...none for wild game chilli, etc.

Ted
Click to expand...

Vacuume sealed, I have never had a shelf life problem.
 
Its holding up good wrapped in brown butcher's paper. I want to try the olive oil though on some meat I have frozen and not yet ground. I think my wife would like us to get away from the pork.
 
Eagle160 said:
Just curious....

Does anybody else mix some pork with their (Deer, Elk, Bear, Moose, Caribou) when they grind it? This wouldinclude for reg loose burger, patties, sauasge.
Some of our gang uses pork to give the meat some moisture/fat and also tames some of the gamier taste of those late season animals.
Click to expand...
Make sure all wild game fat is removed from the mix. This will improve the flavour greatly.

Pork shoulder meat or pure pork fat (to a lesser amount) is the best to mix in as it gives the best flavour.


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