Wednesday, October 16, 2013

What type of fat do I use?

David from Elk Ridge, MD asked:

When grinding deer for making burgers, which do you prefer: pork trimmings or beef trimming? I heard that beef fat does not melt down like pork would. 

Hello David,

This is a very good question! Thank you!

First: Do you prefer pork or beef? If you prefer pork products - pork chops, sausage, ribs - over products like steak, hamburger and beef roasts, then add pork. If you prefer beef products over pork products, then add beef!

Whichever way you choose, be sure to specify that you want BACK FAT! Not tallow! There is a big difference here. Back fat typically comes off the outside of a pork chop or the fat trimmings off of a steak.

Tallow, on the other hand, comes from the inside of the animal near the kidneys and is oftentimes referred to as kidney fat. This type of fat will simply melt away in the skillet and is used mostly for pie crusts and rendering because it melts away to nothing just like Crisco or Butter. This is not the type of fat you want to grind into your game meats.

Always specify that you want BACK FAT not TALLOW! This is very important.

The rest is up to you and your personal taste or preference. I usually add 1 1/2lbs of fat for every 8 1/2lbs of good, lean wild game meat. This will give you a good 85/15 or 80/20 fat to lean ratio on your grind.

Good luck this hunting season!  

"The Meat Man"
Brad Lockwood

1 comment:

  1. I prefer not to mix my venison with other fat. For burgers I cook up minced bacon and onions separately, let cool, then mix with the venison to make patties. Yum. I also refreeze for future use.