Elk meat is too lean to just grind without adding some fat. I usually add about 10% beef fat. Once it's ground, it won't keep in the freezer nearly as long as whole meat. I fill 1 gal freezer bags with whole meat scraps and grind it as we need it. A bag will weigh about 5lb. I make most of it into patties as we grind it. Refreezing doesn't hurt it at all.
We don't add any spices before freezing. We usually add some garlic salt when we fry them.
