Am wondering if this is due to more of us wanting to eat less saturated fat in our diet, or more knowledge about game-burger cooking, where more of us are aware that adding fat isn't necessary for burgers to hold together.
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Not here.I just don't like ruining good elk meat with beef or pig fat.It's like adding tap water or Coke a Cola to a good bourbon. If I want fat,I go get a Sonic burger or maybe a steak house prime rib.Truthfully though, I have eaten so much less fat in may years because most of my meat is elk,deer or pronghorn, that my stomach rebels when it try to push fat into it.
I do make about 30 pounds of smoked summer sausage each year with 30% pork in it.Pork,not all pork fat though. Like pork butt or shoulder roasts
