Dougy Posted November 12 Report Share Posted November 12 (edited) @7daysinaweek 1st off, after skinning i remove all the thick sinews connecting the shin and shoulder, all glands and all other unwanted bits any bruising (all usual process for anyone i would assume). Then weigh out into 3.5kg, i add to this 1.5kg of belly pork (my personal choice of %) this will go into the freezer to firm up prior to mincing. Mix i use is Scobies Burger and Juniper mix, 500grn Burger mix 700mil red wine. 300grm dried Cranberry's, Not sure if the pic come in sequence. Made 96 x 6oz burgers in total, all in the freezer ready to be vac packed into 4s once they are frozen. Edited November 12 by Dougy Pics Quote Link to comment Share on other sites More sharing options...
Jonty Posted November 12 Report Share Posted November 12 Superb looking burgers and superb equipment setup - that burger press looks ace. what species of deer was it? Quote Link to comment Share on other sites More sharing options...
Dougy Posted November 12 Author Report Share Posted November 12 13 minutes ago, Jonty said: Superb looking burgers and superb equipment setup - that burger press looks ace. what species of deer was it? Thanks, I bought the press years ago when i started to knock a few more out that the small hand press was a struggle. Its paid for itself a few times over Munty, Quote Link to comment Share on other sites More sharing options...
wisdom Posted November 12 Report Share Posted November 12 That is an impressive set up and the recipe sounds good and tasty. Quote Link to comment Share on other sites More sharing options...
Dougy Posted November 12 Author Report Share Posted November 12 11 minutes ago, wisdom said: That is an impressive set up and the recipe sounds good and tasty. There was 14oz left so it ended up with 2 x 7oz which we have just had for tea in a nice Bap. Lovely 😊 Quote Link to comment Share on other sites More sharing options...
ditchman Posted November 12 Report Share Posted November 12 bloody hell that looks a really professional job.....i do love it when people "respect" the meat they shot..... spot on mate Quote Link to comment Share on other sites More sharing options...
JohnfromUK Posted November 12 Report Share Posted November 12 Looks very good. I have a similar press and it's been very good. I'm not so adventurous and have only made beef burgers and pheasant/bacon burgers. Like you I freeze then vac pack. Works well for me. Quote Link to comment Share on other sites More sharing options...
Dougy Posted November 12 Author Report Share Posted November 12 28 minutes ago, JohnfromUK said: Looks very good. I have a similar press and it's been very good. I'm not so adventurous and have only made beef burgers and pheasant/bacon burgers. Like you I freeze then vac pack. Works well for me. I'm on sausages tomorrow, Pheasant and Duck im using a Weschenfelders Hunters Feast tried it last year and had some very positive feedback. Venison with Pineapple, Chilli and Garlic. Venison and Cranberry's and Venison Firecracker. So plenty of bangers there to keep us going, should be around 24kg Quote Link to comment Share on other sites More sharing options...
7daysinaweek Posted November 12 Report Share Posted November 12 @Dougy Thank you very much for posting up Dougy. I certainly appreciate the indepth thread, have gleaned loads from it. I never put belly pork in my burgers or wine, and now having seen how you do them, I suspect the reason mine have always dropped to bits was because there was not the fat content in them or the wine. They do look superb. I can now have a go with your exact recipe, thank you for giving and showing the ingredients, weights and proportions. Brilliant! Can I ask what model the burger press is and also the mincer, my one went kaput a few months back when I tried to do the last lot of venison burgers, everything just got sinewed up and mushed then it gave up. Quote Link to comment Share on other sites More sharing options...
Dougy Posted November 12 Author Report Share Posted November 12 (edited) 34 minutes ago, 7daysinaweek said: @Dougy Thank you very much for posting up Dougy. I certainly appreciate the indepth thread, have gleaned loads from it. I never put belly pork in my burgers or wine, and now having seen how you do them, I suspect the reason mine have always dropped to bits was because there was not the fat content in them or the wine. They do look superb. I can now have a go with your exact recipe, thank you for giving and showing the ingredients, weights and proportions. Brilliant! Can I ask what model the burger press is and also the mincer, my one went kaput a few months back when I tried to do the last lot of venison burgers, everything just got sinewed up and mushed then it gave up. Getting the meat firm and keeping the blades sharp are the answer, BUT the blade and plate need to stay together as a pair for life, (or near enough) The blade needs to cut on a FLAT surface ie the plate, if its not cutting it will end up mashing the meat and look like a pulp, ice in the meat will help and of course you need to remove the thick sinew. Red wine wont make the burgers bind (i think it adds a richness) that will be the mix combined with the pork and the mixing process. We used to use a bowl chopper or planetary mixer, if you left meat in there too long the protein start to combine which is good to bind it but not good if you over do it. The Mincer is a Buffalo retail around £400 i think now, there are cheaper mincers but i had allot of work at the time with pigs and venison and new i could recoup the expense. https://df0818.12.ekm.shop/buffalo-heavy-duty-meat-mincer-cd400-46296-p.asp The Burger press Sirman Press 4inch Or similar action without the rotating top/press Buffalo press Have a look on https://www.scobiesdirect.com/ as well, if you look on the ingredients pages (sausages/Burgers) and click on the mix it will give you % of meat to mix,water to use. If the links fail to open copy text and paste in search bar. (Just tried the last 2 and they failed to direct) Edited November 12 by Dougy Quote Link to comment Share on other sites More sharing options...
7daysinaweek Posted November 13 Report Share Posted November 13 17 hours ago, Dougy said: Getting the meat firm and keeping the blades sharp are the answer, BUT the blade and plate need to stay together as a pair for life, (or near enough) The blade needs to cut on a FLAT surface ie the plate, if its not cutting it will end up mashing the meat and look like a pulp, ice in the meat will help and of course you need to remove the thick sinew. Red wine wont make the burgers bind (i think it adds a richness) that will be the mix combined with the pork and the mixing process. We used to use a bowl chopper or planetary mixer, if you left meat in there too long the protein start to combine which is good to bind it but not good if you over do it. The Mincer is a Buffalo retail around £400 i think now, there are cheaper mincers but i had allot of work at the time with pigs and venison and new i could recoup the expense. https://df0818.12.ekm.shop/buffalo-heavy-duty-meat-mincer-cd400-46296-p.asp The Burger press Sirman Press 4inch Or similar action without the rotating top/press Buffalo press Have a look on https://www.scobiesdirect.com/ as well, if you look on the ingredients pages (sausages/Burgers) and click on the mix it will give you % of meat to mix,water to use. If the links fail to open copy text and paste in search bar. (Just tried the last 2 and they failed to direct) Dougy. You are an absolute star! Thank you for taking the time to explain and give all the info asked and more. The next deer I get I am going to do some burgers. 👍 Quote Link to comment Share on other sites More sharing options...
Dougy Posted November 13 Author Report Share Posted November 13 no problem Quote Link to comment Share on other sites More sharing options...
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