If you’re really serious about your burger game, invest in a meat grinder. They’re not as expensive as you’d think, and there are even models that attach to your stand mixer. Grinding your meat at home allows you to control the size of the grind, as well as the cuts that go into your ground beef. When it comes to fat content, you’ll also want to take a pass on lean offerings.
Dried meat can last for a long time, and it doesn’t require any special equipment to create. You can even dry meat in a survival setting with no supplies or seasonings. If you want to make your own jerky like our ancestors did, at home or out in the wild, this is how you do it. If you don’t like the flavor, trim the fat off and use domestic. Here is my article on dealing with deer fat, if you’re interested in reading more.
Mongolian Ground Beef Recipe
We like to shape ours into 4-inch rounds that are about 1/2-inch thick. The beef will plump slightly as it cooks. The secret to grilling the perfect burger? I firmly believe the best type of fat to use https://gamestoapks.mobi is pork fatback . Its flavor doesn’t overpower wild game and it has a soft texture. The downside is that it’s typically only sold in butcher shops, so you might have to call around and hunt it down.
These cured sausages are precooked and normally grilled or heated prior to eating. Recipe varieties are shown where we add diced green chili’s and crushed chili peppers to the mixture. Watch detailed instructions on how to make snack sticks with your wild game meat. We show how to make snack sticks, with and without collagen casings, from grinding, mixing, and stuffing, to smoking/cooking.
Avocado Gyro Burgers
Before you know it, you’ll have more money than you know what to do with. You might want to grate your butter ahead of time and store in the fridge right until you need it so that it stays firm. Add a quarter of the grated butter to the center of each burger and fold it in half. Shape into a disc again, making sure all of the butter is now in the inside of the burger. What this trick does is distribute fat all over the meat making each bite succulent and juicy. This post has been sponsored by The Honest Bison.
- I served them with Emmentaler cheese melted on top and an additional slice of cooked bacon on top.
- If grilling, preheat an outdoor grill for high heat, and lightly oil a sheet of aluminum foil.
- I grew up eating a lot of wild meat – my dad was an avid hunter and fisherman, so our freezer was always stocked with a variety of game, wild ducks, geese, and fish.
- Place the ground venison and pork in a medium bowl with the salt, sage, mace, and freshly ground black pepper.
- Mix well and cook for at least 10 minutes, or longer if you’d like.
