Videos tagged with Fat Ratio

This guide details the process of making venison breakfast sausage, emphasizing the importance of fat-to-meat ratios (25-30% recommended) and the benefits of a dual grind using coarse and fine plates. The instructor, John Wallace of Wild Game Cook, demonstrates how to prepare the meat, mix seasonings, grind twice, and package the sausage either in bulk or as patties using a vacuum sealer for preservation. The technique ensures a texture and flavor comparable to store-bought breakfast sausage.

This guide details how to add fat to ground venison for improved flavor and texture. It covers selecting fat sources like pork or beef, calculating the correct fat-to-meat ratio (typically 20%), inspecting fat for quality, and the grinding and packaging process. The video emphasizes using cold ingredients and offers insights into different packaging methods like vacuum sealing for long-term storage.