Looks good, Dom. I haven't ground mine yet. It's in gallon zip locks in the freezer until I get to it. I've been thinking about bringing a couple bags to a shop that makes hotdogs. I like hotdogs. Do you grind the onion right into it as well, and what's the secret sauce in the jelly jar?
Do you grind the onion right into it as well, and what's the secret sauce in the jelly jar?
Looks good Dom! I cut my burger 50/50 with maple bacon. Holds things together and gives it great flavor! I'm gonna have to do some with applewood. Mmmm
On a tip from a butcher who does pigs for us, he said try a little beef fat in your ground venison. We were asking about some pork butt to add, as you all know straight ground venison ground doesn't hold together in a patty. In the past we have done the bacon, sage, salt & peeper for a great breakfast sausage. Anyway, a bunch of guys were together cutting up deer in a buddies barn one day, and I had some beef fat the butcher gave us for free. We mixed 10% into a batch of ground and cooked it up on the spot. Everyone fell in love, still had the great venison flavor we were after and held together nicely. Its the only way we do it anymore (the whole barn full of guys). You can't go wrong anyway you do it, it's all good, but this has become our favorite.
I'm with you, Bacon changes the flavor too much for me. I like my Venison to taste like deer
No wonder you only ate just one when you were here..Next time I will make you plain beef burgers.
Its 1/4 pounder season....