I am going to add my $0.02 for what it is worth.
When processing deer, we brine all the meat for 2-3 days before cutting and freezing. We break it down into small muscle groups when we process, removing as much of the silver skin and fat as possible.
I have a buddy that packages in the largest muscle groups as possible and he will give me frozen venison from time to time. We will brine his venison after thawing and before grind.
When grinding, we add 25% pork. For the pork, we have started using pork belly. What we don't use in the ground venison, gets turned into bacon.
We have done the 1/3 pork, 1/3 lean ground beef, 1/3 venison. That gives a texture that performs well on a grill and a taste that is similar to ground beef for our non-game eaters.
We have also used pork butt or shoulder in our grind. In this case, we would go more 1/3 pork and 2/3 venison because of the lower fat content of those cuts as compared to pork belly.
When processing deer, we brine all the meat for 2-3 days before cutting and freezing. We break it down into small muscle groups when we process, removing as much of the silver skin and fat as possible.
I have a buddy that packages in the largest muscle groups as possible and he will give me frozen venison from time to time. We will brine his venison after thawing and before grind.
When grinding, we add 25% pork. For the pork, we have started using pork belly. What we don't use in the ground venison, gets turned into bacon.
We have done the 1/3 pork, 1/3 lean ground beef, 1/3 venison. That gives a texture that performs well on a grill and a taste that is similar to ground beef for our non-game eaters.
We have also used pork butt or shoulder in our grind. In this case, we would go more 1/3 pork and 2/3 venison because of the lower fat content of those cuts as compared to pork belly.