Where To Source Pork Fat For Venison: A Complete Guide

Venison is a lean, healthy meat. But that leanness can also cause dried out venison if you don’t add some fat into the mix. Pork fat is the perfect solution for keeping venison juicy and tender. But where can you find quality pork fat to mix with venison?

In this complete guide, I’ll cover the best sources for pork fat to use in venison sausage, burgers, and more. With the right pork fat, you can make melt-in-your-mouth venison creations.

Why Use Pork Fat With Venison

There are two main reasons pork fat is so beneficial for venison:

1. It adds moisture and richness. The high fat content keeps venison succulent by providing lubrication within the protein fibers.

2. It carries flavor. Natural pork fat has a mild flavor that enhances seasoning absorption in lean venison.

Venison sausage, burgers, and meatloaf all benefit from the addition of 15-25% pork fat. This produces a better texture and mouthfeel.

Best Sources Of Pork Fat For Venison

Pork Back Fat

The fat that runs along the back and sides of a pig results in pork back fat. This smooth, thick fat has the ideal fatty acid content. It melts away during cooking, leaving richness without greasiness.

Pork back fat can be found at specialty butchers, local farms, and online meat purveyors. Buy it cubed or in slabs to be ground or diced at home.

Pork Belly

Whole pork belly makes bacon when cured and smoked. But fresh belly also provides excellent fat for venison when diced up.

The marbling results in great moisture retention. Pork belly can be found at butcher shops Asian grocers and farmers markets.

Ground Pork

Buying ground pork with a 75/25 or 80/20 meat to fat ratio mimics the fat content of back fat, Use ground pork as a full substitute for bulk back fat in recipes, It combines seamlessly with ground venison

Pork Shoulder

Well-marbled pork shoulder provides both meat and fat, perfect for venison burgers. Dice or grind pork shoulder with venison shank meat for the ultimate burger blend.

Buying The Right Type Of Pork Fat

Focus on sourcing high-quality pork fat by considering:

• Freshness – Fresh pork fat has the mildest flavor. Use within 2 weeks or freeze.

• Farm-raised – Pasture-raised heritage breed pork has excellent marbling and flavor.

• Fat layers – Look for fat with both firmer and softer layers for optimal texture.

• Quantity – Buy pork fat in 1 lb batches and use within a few months.

• Preparation – Choose diced fat or buy in slabs to prepare at home.

Pro Tips For Preparing Pork Fat

To maximize the benefits of pork fat, follow these preparation and storage tips:

• Keep fresh pork fat chilled in the fridge until ready to use.

• Freeze excess fat in portions to pull from over time. Defrost overnight in the fridge.

• Dice or grind fat to match the size and texture of the ground venison.

• Combine 15-25% diced fat with ground venison for sausages.

• For burgers, mix 20% ground pork into 80% venison.

• Store any raw venison-pork mixtures tightly wrapped for no more than 2 days.

Time To Make Amazing Venison Creations!

Now that you know where to find pork fat for venison, it’s time to start crafting! Here are 5 delicious venison recipes to try:

• Venison Sausage – Mixed with diced back fat and bold spices.

• Venison Burger – Blended with ground pork for juicy burgers.

• Venison Meatloaf– Combine ground venison and pork shoulder.

• Venison Pasties – Flaky pastry stuffed with venison, pork belly, and veggies.

• Venison Salami – Cured with wine, spices, and diced back fat.

Be sure to use a meat thermometer when cooking venison to ensure it reaches a safe internal temperature without overcooking. With the addition of flavorful pork fat, you’ll have tender results every time.