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| Deer Hunting Louisiana's Elite Deer Hunting Community |
October 7th, 2010
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Join Date: Dec 2008
Location: Amite, LA
Posts: 1,101
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tips on grinding bacon burger?
Me and a buddy are going to attempt grinding our own bacon burgers this weekend or Friday night. I was wondering if anyone had any tips, seasoning,ratio, storage, etc. 50-50 ???
We grinded our own patty sausage, went a little overboard with the spices. We have the meat deboned and has been in ice water for about 4 or 5 days draining the blood. He bought the slab bacon tonight ( not sure how much)... Might try some more sausage as well any spice mixes or recipes may be helpful as well. Thanks guys....
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October 7th, 2010
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Senior Member
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Join Date: Aug 2009
Location: SW Louisiana; Baton Rouge (LSU)
Posts: 318
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I mean, if you need a taste tester, I'm pretty much a professional.
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October 8th, 2010
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Senior Member
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Join Date: Feb 2010
Posts: 128
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My brother in law made his own last year. He used a 75 deer to 25 bacon ends ratio. The burgers came out fantastic.
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October 8th, 2010
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Join Date: Feb 2010
Location: Walker, La
Posts: 3,256
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I do 60/40, deer/pork, then add 6# of bacon ends and pieces to every 30# of GM. Cost less than buying that much bacon and you still get the bacon flavor.
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October 8th, 2010
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Join Date: Jul 2008
Location: Thibodaux, LA
Posts: 1,604
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I buy the bacon ends and pieces in the box, mix 50/50 with no seasoning. Freeze in 1 quart freezer bags. Work all the air out of bag and flatten uniform. Take out the freezer frozen, rip open bag and cook in frying pan, cut in squares to make 4 burgers and season to taste. I get tired of the same flavor so I change it every time I cook it.
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October 8th, 2010
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Senior Member
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Join Date: Jul 2010
Posts: 542
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Here is what I do and it is perfect in my opinon.
30lbs of deboned deer meat
10lbs of the cheapest hamburger meat
a 3lb box of bacon pieces.
It comes out great!
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October 8th, 2010
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Senior Member
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Join Date: Jul 2010
Posts: 542
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"cheapest hamburger meat"
Because of the fat content!
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October 8th, 2010
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Senior Member
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Join Date: Jan 2010
Location: Belle Rose
Posts: 362
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I usually get a 3lb box of bacon ends and pieces from Wal-Mart. I'll grind it up and then grind 9lbs of venison; mix the two by hand and then regrind that batch. Makes 12lbs of good ground meat for hamburgers, taco's, chili, etc.
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October 8th, 2010
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Join Date: Dec 2008
Location: Amite, LA
Posts: 1,101
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Man, thanks for all the input... this crap is making me hungry. We are going to give it a go tonight. I will let yall know how we did it and how it turned out.
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October 8th, 2010
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Join Date: Dec 2008
Location: Amite, LA
Posts: 1,101
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If I was to mix up a batch and add sausage seasoning, would that make some good patty sausage, you think?
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