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Topic Review (Newest First)
08-27-2019 08:40 AM
ccoker yep, I am on an MLD property and we shoot a lot of deer..
We do 80/20
06-25-2019 03:20 PM
Sharpest I'm late to the party but last fall I mixed ~30 lbs of venison trimmings (2 white tail and 1 axis), a 12 lb packer cut brisket and 6 lbs of the cheapest fattiest bacon I could find. On the recommendation of a friend. **** good, according to the googled fat ratios of brisket and bacon it should make an ~80/20 blend.
04-18-2019 10:41 AM
awatts I recently started saving and freezing the fat I trim from briskets during the summer to mix in with venison to make burger in the fall. Saves the cost of buying beef fat later. But for the meat mixture I always go with all venison, but I'm blessed with a freezer full of venison each year so shortage is not a problem.
04-18-2019 07:39 AM
Bobby Hill I've been doing a 70/30 (Venison/brisket) mix for years and its excellent
02-05-2019 01:49 PM
oakforestmx Def the way to for the pocketbook and taste.
01-23-2019 02:40 PM
fooser Tried the 50/50 Brisket cut for the first time about 3 years ago... Now, everything but the back-strap and tenders go in the grinder with brisket.

partition out the fatty mix for burgers... lean mix for spaghetti, tacos etc. Wife and kids love the stuff.
12-24-2018 09:22 AM
famousunknown Haven't done 50/50, but have done 75/25 for years and tastes great.

Sent from my SM-G960U using Tapatalk
12-12-2018 09:17 PM
Toddbo34
Brisket all the way

Just finished grinding and packing 2 deer away. I have been using half a brisket to each deer. Works out to a perfect taste. Hardest part is finding briskets on sale.
12-12-2018 09:08 PM
sleepersilverado Another here, I always do 50/50 with brisket.
12-09-2018 07:48 PM
Texashookset I’ve done the 50/50 with brisket for years. It keeps the family from getting burned out on straight venison burger in all types of applications throughout the year.
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