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#942607 - 11/03/15 06:35 PM Re: Twas the night before deer season. ... [Re: Achewter]
NickD90 Offline
Shooting Instructor for hire

Registered: 10/26/10
Posts: 7260
Loc: Snohomish, WA
I ground my little BT scraps with bacon ends and peices with a little pork fat added into the mix. Roughly a 70/30 grind. Just made a burger. OMFG. I've had plenty of WT, Muley and Elk. This rivals Elk in every way. WOW. banana
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#942872 - 11/07/15 02:15 PM Re: Twas the night before deer season. ... [Re: Achewter]
Driftin' Offline
Three Time Spawner

Registered: 04/29/06
Posts: 1740
Loc: Offshore
The Swinery in W. Seattle sources local farmers for their organic pork. Hazelnut-finished pork shoulder + belly is oft available this time of year. Ground with your venison trim meat does make for a mighty fine burger. Besides adding sourdough bread crumbs (to hold the fat), Maldon sea salt, fresh ground pepper, carmelized onions and dash of San J platinum label tamari to the raw meat, try a bit of cinnamon too. About 1/4 tsp./patty. Get back to me.... wink

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