MeatBuck
Hammer Time Executive member
| meatbuck Platinum Member 
Dec 29, 2021 at 4:33pm Steve Davis, harperc, and 2 more like this | Quote 
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What do you cut it with?
What ratio/percentage?
Just did 60lbs venison cut with 12lbs of smoked and pepper bacon ends and pieces. Less than 20% fat as the bacon obviously has meat in it.
Pro-tip:
I vacuum seal by the pound in 8”x12” bags. Flatten the packages with a dough roller so, 1) all the air is rolled out before vacuum sealing, 2) they stack nicely in the freezer, 3) they thaw out quickly and 4) I can cut around three sides of the package and open it like a book, add seasoning to meat and close flap, flip package over, open flap, season side two, close flap, turn package back over, open flap, cut burger into 4 patties, then pick up the whole package and flop them right on the grill. No mess and no dishes needed. This is especially helpful in outdoor situations with limited supplies.
Generally the patties will be rectangular in shape which fit the shape of the bread I buy for sandwiches so I don’t have to worry about buying and packing a separate package of buns when I go camping or hunting. At home it’s not a big deal to make round patties and use buns. But generally on a trip I’m only eating burgers for one or maybe two meals so the majority of the buns usually end up being just one more thing to pack back home.
Anyway, anyone else have any burger tips or tricks?
| Steve Davis Administrator 
Dec 29, 2021 at 5:01pm harperc, cbhaustralia, and 1 more like this | Quote
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| beeman Senior Member
Dec 29, 2021 at 6:29pm harperc, riceman, and 4 more like this | Quote
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| rausch Senior Member
Dec 29, 2021 at 7:29pm harperc, cbhaustralia, and 2 more like this | Quote
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| farleg Platinum Member
Dec 30, 2021 at 3:13am harperc, riceman, and 3 more like this | Quote
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what Ever I find as road kill turns into pretty good burgers lol
Cheers
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| jb338 Full Member
Dec 30, 2021 at 4:07am harperc, riceman, and 3 more like this | Quote
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| farleg Platinum Member
Dec 30, 2021 at 11:26am harperc, jb338, and 1 more like this | Quote
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I like to use pork butt {quite fordy} season to taste. comes out pretty good. like the roller idea. going To try that. Thanks.
Gday JB
the muzzle is on
for now 
Cheers
| riceman Global Moderator 
Dec 30, 2021 at 11:50am harperc, rausch, and 2 more like this | Quote
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Not seasoned, 60/40 mix used as a hamburger substitute for everything. I used to use 60/40 beef hamburger. My wife has a reaction to almost all beef, so no long that way. Stuff tubes 1 lbs, for easy recipes for 2 people.
| harperc Global Moderator
Dec 30, 2021 at 12:10pm riceman, farleg, and 1 more like this | Quote
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Gday
what Ever I find as road kill turns into pretty good burgers lol
Cheers
Wrapped in some foil and cooked on the engine!
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| harperc Global Moderator
Dec 30, 2021 at 3:11pm riceman, cbhaustralia, and 1 more like this | Quote
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I've never had camel so maybe this was the best way to eat it.
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| jb338 Full Member
Dec 31, 2021 at 4:47am harperc, riceman, and 1 more like this | Quote
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Jb, I'm with you pork butt.
Not seasoned, 60/40 mix used as a hamburger substitute for everything. I used to use 60/40 beef hamburger. My wife has a reaction to almost all beef, so no long that way. Stuff tubes 1 lbs, for easy recipes for 2 people.
Faleg- let er rip! All fun my friend
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| meatbuck Platinum Member
Dec 31, 2021 at 11:21am harperc, jb338, and 1 more like this | Quote
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To me a 50/50 or 40/60 is taking the health factor away and ultimately with a 40/60 or 50/50 pork mix, you are making sausage not burger. You definitely end up with more product but at the expense of your arteries.
I used to add fatty ground beef as well as the bacon ends and pieces but to me it was too greasy and as I said seemed unhealthy. Kinda like having a salad but dumping half a bottle of dressing on it. Or having a bowl of fruit and loading it up with a big spoonful of coolwhip or marshmallow sauce.
Again that’s just my take on it. No offense intended.
| gltaylor Global Moderator
Dec 31, 2021 at 11:55am harperc, riceman, and 1 more like this | Quote
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| cbhaustralia Full Member
Dec 31, 2021 at 2:12pm harperc likes this | Quote
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Gday
what Ever I find as road kill turns into pretty good burgers lol
Cheers
I heard Tassie Tiger is best but hard to come by.
| carsyn22 Senior Member
Dec 31, 2021 at 7:01pm harperc and tthetinkerer like this | Quote
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| mausermike Full Member
Jan 11, 2022 at 7:40pm harperc, jb338, and 1 more like this | Quote
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| BFD Senior Member
Jan 15, 2022 at 8:14pm meatbuck likes this | Quote
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| meatbuck Platinum Member
Jan 15, 2022 at 10:12pm warrbuk and farleg like this | Quote
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Whole deer gets turned into burger. If I want a steak, I buy an angus prime.
Gotta give you the thumbs down on that one. No hard feelings.
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| BFD Senior Member
Jan 16, 2022 at 9:07am meatbuck likes this | Quote
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BFD said:
Whole deer gets turned into burger. If I want a steak, I buy an angus prime.
Gotta give you the thumbs down on that one. No hard feelings.
No worries. My wife and I eat 2 deer a year. Burger is easy to turn into sticks, sausage, patties, meat balls, etc. I prefer goose breast over deer steak. Pellet grill smoked low and slow.
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| mausermike Full Member
Jan 16, 2022 at 9:20am carsyn22 and meatbuck like this | Quote
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BFD said:
Whole deer gets turned into burger. If I want a steak, I buy an angus prime.
Gotta give you the thumbs down on that one. No hard feelings.
You grind the backstraps and inside tenders?
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| meatbuck Platinum Member
Jan 16, 2022 at 10:02am carsyn22 and BFD like this | Quote
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meatbuck said:
Gotta give you the thumbs down on that one. No hard feelings.
No worries. My wife and I eat 2 deer a year. Burger is easy to turn into sticks, sausage, patties, meat balls, etc. I prefer goose breast over deer steak. Pellet grill smoked low and slow.
While burger is very versatile, I enjoy a shoulder or neck roast or a steak just as much. We (fam of three and a baby) eat between two and 4 deer a year depending on success.
First year in a few that we didn’t get a bear to make sticks and summer sausage out of otherwise that’s the red meat we use for that.
I’ve ground goose burger before and even mixed it in with deer and bear but stopped for the simple fact that I don’t like my burgers well done(bear-trichinosis) and also because of the steel shot from the geese.
A goose burger is good but I like my teeth intact a bit more.
And yes a nice fat specklebelly goose breast cooked rare or med rare is just as good or better than your average deer steak. A rice fat pintail or wigeon breast is even better. Nothing beats duck fat. Wish deer fat was that tasty.
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| meatbuck Platinum Member
Jan 16, 2022 at 10:22am carsyn22 and rausch like this | Quote
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meatbuck said:
Gotta give you the thumbs down on that one. No hard feelings.
You going the backstraps and inside tenders?
Back straps yes of course, tenders meh, taste like guts half the time. Still eat em every time tho.
I’ve been cutting thick steaks from the hinds. I’m not familiar with the exact terms of the muscle groups but I generally end up with three big what I would call roasts from each hind that I’ve recently started steaking up about 1” thick. In years past we treated the tougher of the roasts as crockpot or instapot meals but even the tougher cuts have been worth steaking and marinading with a tenderizer (Like Cola, Rc cola, none of that
woke-a-cola).Lastly I age my deer about 10 days to 2weeks and never cook a steak past med rare(usually rare) to get these yummy results. Yes there’s more waste trim the longer you age but the results can yield sashimi grade cuts.
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| meatbuck Platinum Member
Jan 16, 2022 at 10:41am farleg likes this | Quote
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meatbuck said:
Gotta give you the thumbs down on that one. No hard feelings.
You grind the backstraps and inside tenders?
I see you edited after I quoted you. Thought this was directed at me, clearly not since you meant “grind” not “going”.
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| mausermike Full Member
Jan 16, 2022 at 11:09am farleg and meatbuck like this | Quote
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mausermike said:
You grind the backstraps and inside tenders?
I see you edited after I quoted you. Thought this was directed at me, clearly not since you meant “grind” not “going”.
Yeah sorry. Stupid auto corrupt and I quoted the wrong reply. That was intended for BFD
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| BFD Senior Member
Jan 16, 2022 at 12:12pm farleg likes this | Quote
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meatbuck said:
I see you edited after I quoted you. Thought this was directed at me, clearly not since you meant “grind” not “going”.
Yeah sorry. Stupid auto corrupt and I quoted the wrong reply. That was intended for BFD
Yes, backstraps and tenders ground too. We just don't like the taste.
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| meatbuck Platinum Member
Jan 16, 2022 at 12:58pm carsyn22, BFD, and 1 more like this | Quote
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mausermike said:
Yeah sorry. Stupid auto corrupt and I quoted the wrong reply. That was intended for BFD
Yes, backstraps and tenders ground too. We just don't like the taste.
That’s hard to read.
Any chance of getting those shipped fresh to California?
Perhaps it’s a moot point but well aged venison, free of all fat and silver skin. Cooked to no more than medium rare should yield what most would consider the highest quality, finest tasting steaks around.
Anyhow, at least you’re eating them. That’s the important thing.
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| mtmuley Full Member
Jan 16, 2022 at 4:49pm mausermike likes this | Quote
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BFD said:
Yes, backstraps and tenders ground too. We just don't like the taste.
That’s hard to read.
Any chance of getting those shipped fresh to California?
Perhaps it’s a moot point but well aged venison, free of all fat and silver skin. Cooked to no more than medium rare should yield what most would consider the highest quality, finest tasting steaks around.
Anyhow, at least you’re eating them. That’s the important thing.
Why kill deer if you don't like the taste? mtmuley
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| BFD Senior Member
Jan 16, 2022 at 5:41pm | Quote
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meatbuck said:
That’s hard to read.
Any chance of getting those shipped fresh to California?
Perhaps it’s a moot point but well aged venison, free of all fat and silver skin. Cooked to no more than medium rare should yield what most would consider the highest quality, finest tasting steaks around.
Anyhow, at least you’re eating them. That’s the important thing.
Why kill deer if you don't like the taste? mtmuley
Obviously, I like the taste when it's burgered.
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| carsyn22 Senior Member
Jan 16, 2022 at 8:49pm meatbuck likes this | Quote
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Bear I have tried and would like to try and shoot one this year if possible, mainly because deer season is a bad time to get off work so would like to supplement the freezer with a bear. we can shoot two per hunter each year.
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| mausermike Full Member
Jan 16, 2022 at 8:57pm carsyn22 likes this | Quote
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meatbuck if I'm not mistaken the three biggest muscles in the hinds are inside outside and eye of rounds, those along with the backstraps and tenders are where I get cuts out of, I'm not knowledgeable enough nor a good enough cook to make use of the shoulder and neck other than ground, that said we tend to run out of ground before anything else. Duck I have never tried, lived in SK and MB all my life and Americans come up here all the time for waterfowl hunting but somehow I never got into it.
Bear I have tried and would like to try and shoot one this year if possible, mainly because deer season is a bad time to get off work so would like to supplement the freezer with a bear. we can shoot two per hunter each year.
Sirloin tip or the football roast as some call it, bottom round, top round and the eye which is pretty small but defined and a decent stand in for tenderloin.
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| carsyn22 Senior Member
Jan 16, 2022 at 9:10pm mausermike likes this | Quote
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| meatbuck Platinum Member
Jan 16, 2022 at 9:12pm | Quote
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meatbuck if I'm not mistaken the three biggest muscles in the hinds are inside outside and eye of rounds, those along with the backstraps and tenders are where I get cuts out of, I'm not knowledgeable enough nor a good enough cook to make use of the shoulder and neck other than ground, that said we tend to run out of ground before anything else. Duck I have never tried, lived in SK and MB all my life and Americans come up here all the time for waterfowl hunting but somehow I never got into it.
Bear I have tried and would like to try and shoot one this year if possible, mainly because deer season is a bad time to get off work so would like to supplement the freezer with a bear. we can shoot two per hunter each year.
Try that roast recipe I put in the recipe thread. You’ll know exactly what to do with them from then on. Just had to “try” it again tonight.
Meateater does a (shoulder) blade roast similarly. Look that one up on YouTube.
We’ve recently started trying random recipes from the inter webs. It’s nice to add something different to the line up every now and again.
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| meatbuck Platinum Member
Jan 16, 2022 at 9:25pm gltaylor likes this | Quote
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meatbuck said:
That’s hard to read.
Any chance of getting those shipped fresh to California?
Perhaps it’s a moot point but well aged venison, free of all fat and silver skin. Cooked to no more than medium rare should yield what most would consider the highest quality, finest tasting steaks around.
Anyhow, at least you’re eating them. That’s the important thing.
Why kill deer if you don't like the taste? mtmuley
See a lot of places back East that take deer to help feed the hungry, some doe management but some just guys killing bucks and taking the heads and donating the meat. To me it’s whatever as long as someone gets to eat em.
Those states probably allow for the harvest of more deer than a guy could eat in a year anyhow.
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| BFD Senior Member
Jan 16, 2022 at 9:36pm | Quote
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| meatbuck Platinum Member
Jan 16, 2022 at 10:13pm | Quote
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Grind some bacon in with that deer, mmmmmmmmmmm!
Looks like we’ve come full circle here.
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| nwhunter55 New Member
Jan 18, 2022 at 1:47pm riceman, meatbuck, and 1 more like this | Quote
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