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post #1 of 8 (permalink) Old 01-16-2016, 09:39 AM Thread Starter
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deer burger

Thought I'd post how I make up my deer burger. After a coarse grind, I then use a cheese grater to shave up frozen beef suet into the burger then coarse grind it again. The second picture is the suet/mix ready to grind.
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post #2 of 8 (permalink) Old 01-17-2016, 10:14 AM
 
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We do it the same way, the beef suet is a great binder and enhances the flavor.

Democracy is two wolves and a lamb voting on what to have for lunch.
Liberty is a well-armed lamb contesting the outcome of the vote.
-Benjamin Franklin

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post #3 of 8 (permalink) Old 01-18-2016, 09:09 AM
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I bet than makes an amazing chili.
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post #4 of 8 (permalink) Old 01-22-2016, 10:14 AM
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Forgive the ignorance, but what is beef suet? You're not talking about the same suet used in birdfeeders to hold birdseed together I hope? Sorry, I've always just had the local butcher process my game meat, so not familiar with the home methods.

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post #5 of 8 (permalink) Old 01-22-2016, 08:14 PM Thread Starter
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Well all I know it is solid white fat. I think it comes from the inside rather than the outside of the steer, however, I could be wrong. It adds a very mild fat content to the burger to allow it to hold together for patties. It also makes the burger a lot more moist. I find it a lot better than adding pork or anything else. It is worth trying for sure! Freezing it allows it to be graded to almost a powder which grinds well. For 10lbs of burger I add 1lb of suet.
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post #6 of 8 (permalink) Old 01-23-2016, 07:17 AM
 
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beef suet is just beef fat, beef suet (fat) is similar to the type of white fat you see on bacon strips but that would be pork suet. hope this brief example helps.

Democracy is two wolves and a lamb voting on what to have for lunch.
Liberty is a well-armed lamb contesting the outcome of the vote.
-Benjamin Franklin

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post #7 of 8 (permalink) Old 02-25-2016, 11:35 PM
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Looks good, I pretty much make mine the same way. Only difference is I use beef brisket with alot of fat on it.
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post #8 of 8 (permalink) Old 02-26-2016, 01:25 PM
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Must be the "coarse" grind. A while back I made some biscuits n' gravy using deer burger that a friend had shot, and it came out like gruel instead of sausage gravy. I think they ground it too small.

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