~ 8 lb's deer
~ 2 to 3 lb's smoked slab bacon
Cut the deer and the bacon into pieces small enough to go through your grinder.
Grind the deer and the bacon together.
Once ground, mix throughly together.
Shape into patties and freeze or freeze in bulk packages.
Cook, Serve and Enjoy!
Notes:
"When I grind my deer for burger I generally grind fresh side pork with it. But this year I used smoked slab bacon, 2-3 lbs. of pork per 8 lbs. of deer. The side pork keeps the burgers moist, but the bacon does the same thing but with a smokey flavor."
Mix Morton's meat loaf and sausage seasoning to 1 lb. of the ground meat to make breakfast sausage. For larger quantities of breakfast sausage add Leggs pork sausage seasoning. This brand makes 25 lbs. at a time.
Smokey Deer Burger
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hobiecat
- 2018 Member of the Year
- Posts: 5661
- Joined: March 5th, 2004, 2:16 pm
- Location: Columbia, MO
Smokey Deer Burger
I was drunk the day my momma got outta prison.
Re: Smokey Deer Burger
I like maple sugar cured smoked bacon, that would proly set that recipie off to perfection.
I take that life if I can, with regret as well as joy, and with the sure knowledge that nature’s ways of fang and claw or exposure and starvation are a far crueler fate than I bestow. – Fred Bear
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fishin
- 2018 Member of the Year
- Posts: 2112
- Joined: March 3rd, 2004, 12:50 pm
- Location: High Ridge/Monroe City
Re: Smokey Deer Burger
Don't forget the Markers Mark 
"Now there's too many fools makin too many rules,
that's one thing you can't say about us."
that's one thing you can't say about us."
Re: Smokey Deer Burger
WTF is Markers Mark?
I take that life if I can, with regret as well as joy, and with the sure knowledge that nature’s ways of fang and claw or exposure and starvation are a far crueler fate than I bestow. – Fred Bear