I tried a little batch earlier in the season but my ratio was off. I just tried another batch with 16lbs of venison and 8lbs of bacon. One of my buddies tried this ratio and it was excellent. I’ll let y’all know if I did good or a total flop!! I’m thinking it’s gonna be alright.

following

There's no way that's not good.

Looks mighty good. I do a 75/25 venison to bacon ends mix and it always works for us

Ya!!! It’s mighty fine. I like this ratio. Perfect!!

That’s gonna be real good

Used to use a processor that did the same mix ratio

That reminds me, I need a deboned deer

We do close to this, make patties out freeze on a cookie sheet with wax paper then vacuum pack and it’s one of our favorites, throw froze burger directly on grill a little dales and gourmet burger and oh lord they are good. Convince of a bubba burger and 3x better.

This was my hunting lunch Thursday. Made at Monroe Sausage. Just salt pepper and a little olive oil.

OP, looks like you do all your processing in house? I’m looking at doing that. Each deer I take to the processor averages 200.00 That’s 1k on a five deer season. I have the time to do it and believe I would enjoy it. Any advice you can give would be appreciated. Can I get decent processing equipment for 500/1k. It looks like it would pay for itself in a year. Thanks.

I make Venison Sausage but usually make hamburger patties and grill it.
Here's my recipe and it is GOOET!!

6.5 lbs.Venison to 3.5 lbs. of PREMIUM Beef Fat.
3 tablespoons Kosher Salt
3. " Black Pepper
3. " Onion Powder
3. " Accent
1. " Garlic Powder
1. " Sugar
1.5. " Crushed Red Pepper

1.5 teaspoons Cayenne Pepper
1. " Ground Allspice
1. " Paprika
4. " Sage
1. " Mustard Powder

Mix with 2 Cups of Ice Water. Pour over ground meat/fat and mix well with your hand.

I do!! Some equipment I started out with I still use if I’m just doing small jobs. Like my 5lb LEM stuffer. It’s perfect for stuffing boudin or packaging burger in the vacuum seal bags. Absolutely no mess. If I do a large batch of boudin or burger, I use the big electric stuffer. Small jobs I still use my little LEM #8 grinder. Big jobs and making sausage I will use 1 or both of the #22 grinders. Whatever or however you do, always get the animal as cold as possible as fast as possible and do a thorough job of prepping the animal to process. Removing all fat and undesirables make for a quality product. Yes there is a lot of waste but the end product is worth it. Also have lots of HOT water on hand. Makes cleanup a breeze. Another trick I learned is to take your time, relax and a cold adult beverage helps the process along just fine.

I have a really good supply of ribeye and brisket fat in the freezer. This sounds like something in need to use some of it on. Thanks!! I’m always looking for new ways to use venison besides just smoked sausage.