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Old 04-18-2019, 07:39 AM   #11
Bobby Hill
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I've been doing a 70/30 (Venison/brisket) mix for years and its excellent
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Old 04-18-2019, 10:41 AM   #12
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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.
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Old 06-25-2019, 03:20 PM   #13
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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.
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