Last night I made a variation of my famous hamburger recipe using some ground venison from a deer my son shot a few weeks ago. To aid in the process and because I didn’t have to drive, I had 2 pints of my IPA, just an OK IPA but still drinkable, and two pints of my Dirty Honey Blonde Ale, it gets better the longer it sits. It has just a hint of a banana flavor from fermenting too warmly at 75-76 degrees F. I need to solve that problem for future batches(CFO must approve the expenditure though). The current batch of pumpkin ale has benefitted from cooler temperatures and I chose yeast that works well at that temperature.
The burgers – the last grilling effort resulted in burgers that tasted great but did not hang together as well as they should have. This time around I used 2 lbs. of venison, two eggs, A1, Worcestershire, Lawry’s Seasoning salt and Garlic salt. I put the eggs and sauces in a blender for a bit to mix them well and added to the meat. Seasoned, mixed well and formed into 6 – 1/3 lbs. Bambi burgers. They were just simply awesome and made better by the pleasure of my homebrew.
Drink local or make your own!