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Deer Fat vs. Beef Suet dilemma

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  • Deer Fat vs. Beef Suet dilemma

    Before last year I usually ground my deer meat with pork shoulder or beef suet. Since last year I've been grinding my venison using only deer fat. I haven't shot any stinky rutty bucks, and so all the meat turns out delicious and clean. Talking to several different people lately, I've heard something I've never heard before. According to them; deer fat will 'spoil' sooner than beef suet, and after a long time (year? not sure) in the freezer, meat with beef suet instead of deer fat will be more palatable and less gamey tasting. I have never heard of or noticed such a thing personally....

    Any thoughts?

  • #2
    Originally posted by Anythingalaska View Post
    Before last year I usually ground my deer meat with pork shoulder or beef suet. Since last year I've been grinding my venison using only deer fat. I haven't shot any stinky rutty bucks, and so all the meat turns out delicious and clean. Talking to several different people lately, I've heard something I've never heard before. According to them; deer fat will 'spoil' sooner than beef suet, and after a long time (year? not sure) in the freezer, meat with beef suet instead of deer fat will be more palatable and less gamey tasting. I have never heard of or noticed such a thing personally....

    Any thoughts?
    Asked and answered. Why would you worry about what some other people "say", when you already know based on your own experience? Did your deer from last year go rancid before you used it?
    ...he who knows nothing is nearer to truth than he whose mind is filled with falsehoods & errors. ~Thomas Jefferson
    I would rather have a mind opened by wonder than one closed by belief. ~Gerry Spence
    The last thing Alaska needs is another bigot. ~member Catch It

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    • #3
      I know for certain that venison fat will stick to your mouth like peanut butter.........I still have terrible memories of a thanksgiving in the UP years ago and the family we stayed with did a big ol deer roast that was hardly even trimmed. It tasted okay til it solidified on the roof of my mouth.......

      Moose fat is excellent but I don't know that it spoils any faster or gets more tangy than beef fat, it may be stronger than beef fat after a year or so but both of em taste off to me after too much time in the freezer.....especially if vacuum isn't super tight on the package.........I use pork for my sausage for just this reason, pork doesn't seem to get as tangy after time in my opinion.

      What I do with my grind is to trim it super duper lean, then for burgers I either mix in an egg, or I will mix in 30 percent grass fed beef from costco the day I make it....makes a great burger and that way the beef and fatty part is fresh.

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      • #4
        I trim all deer fat. Grind has nothing added when packaging. Some of the time I may add a bit of fresh ground pork or pork sausage after thawing, and then hand mix if dish or meal would benefit.

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        • #5
          Originally posted by iofthetaiga View Post
          Asked and answered. Why would you worry about what some other people "say", when you already know based on your own experience? Did your deer from last year go rancid before you used it?
          Yeah I was just curious if anyone else had heard of or noticed such a thing. And no, I've never had any deer meat have any 'off-taste' from merely time in the freezer, except for freezer burn of course; but even then, freezer burned deer meat is a lot more palatable and less noticeable than say, freezer burned fish.

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          • #6
            I trim of every bit of fat off my deer/moose/caribou. When grinding, I prefer either beef fat or bacon ends.

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            • #7
              Shot a big bull with tons of fat in 2011. Mixed in the moose's fat instead of using "who knows where it's from" beef or pig fat. Just got done eating the ground and it was still good after 3 years.

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              • #8
                We grind ours lean - almost all fat trimmed off. We rarely feel the need for added fat, but have started adding one egg to a pound of burger to help it stay together. That said, I hear really good things about grinding in the kidney fat, so I intend to try that with my next moose or caribou.

                That said, I've not noticed a difference in the shelf life of moose fat versus beef or pork fat. I can't think of a biochemical reason why they'd behave differently.

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                • #9
                  Originally posted by Brian M View Post
                  We grind ours lean - almost all fat trimmed off. We rarely feel the need for added fat, but have started adding one egg to a pound of burger to help it stay together. That said, I hear really good things about grinding in the kidney fat, so I intend to try that with my next moose or caribou.

                  That said, I've not noticed a difference in the shelf life of moose fat versus beef or pork fat. I can't think of a biochemical reason why they'd behave differently.
                  Kidney fat...yummmmmmmm

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                  • #10
                    Kidney fat is the best by far...but I haven't found a butcher shop around these parts that will sell me any.

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                    • #11
                      Originally posted by Frostbitten View Post
                      Kidney fat is the best by far...but I haven't found a butcher shop around these parts that will sell me any.
                      I ate it for the first time this year. WOW! It was so good that we ate it all. Just threw it in the pan and fried it up. Added some salt and pepper. My kids loved it. I took the grease and fried eggs in it. I don't care if it wasn't healthy (no idea what the health value of it is, but I do know we need fat). I can't wait until next year.

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                      • #12
                        Stopped using fat in burger quite awhile back. Now all we do is mix in olive oil with it before we cook em' up. Works great and far better for you......
                        Sheep hunting...... the pain goes away, but the stupidity remains...!!!

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                        • #13
                          Originally posted by 4merguide View Post
                          Stopped using fat in burger quite awhile back. Now all we do is mix in olive oil with it before we cook em' up. Works great and far better for you......
                          I've ground all mine lean as well. Have you tried coconut oil in the meat?

                          I usually do either olive oil or an egg, but I rarely make burgers.

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                          • #14
                            Originally posted by 4merguide View Post
                            Stopped using fat in burger quite awhile back. Now all we do is mix in olive oil with it before we cook em' up. Works great and far better for you......
                            That's what we do with our as-needed grinding. Just add a little olive oil when you grind. But mostly we don't add fat at all. Egg works just as well if we're making burgers, which we seldom do. But for spaghetti or anything else, just use it plain.

                            Having said all that, the "organ" fat from deer is awfully sweet and not tallowy like body fat. When dressing a deer, I peel the "lace" fat off the paunch and hang it over a bush to cool and harden for a few minutes, then lay it on a sheet of waxed paper I carry for the purpose and fold it up for the trip home. Wrap it around a roast, and you've never roast. I've used the organ fat to make small batches of fresh burger while we're butchering and it's just fine. But if you've ever left a little body fat on a steak and cooked it six months later, you'll never want to put any body fat in burger you plan to eat down the road. Talk about gamey!!!!!! And I'm talking body fat from an August spike rather than a big rank November buck. It just doesn't hold up well in the freezer.
                            "Lay in the weeds and wait, and when you get your chance to say something, say something good."
                            Merle Haggard

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                            • #15
                              Originally posted by Yukon Cornelius View Post
                              I've ground all mine lean as well. Have you tried coconut oil in the meat?
                              Sounds interesting. Have you done this? We've started using coconut oil in a lot of our cooking due to my son's allergies. Makes the best waffles and pancakes ever! Hadn't thought about trying it in burgers.

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