Originally Posted by Mack1112
Originally Posted by memtb
When we grind, we blend in 10% to 15% beef suet (fat) by weight! Makes great burger (not dry), and of course any other thing that burger is used for! memtb

I have a bunch of pork fat- will that work just as well?

I suspect it should, though…..we’ve personally not used it. I had an uncle that used pork fat and sometimes pork sausage in his burger (deer, elk, antelope, and bear). However, I don’t know how long he keep it frozen prior to use. We’ve gone over a year in freezer…..if we had a lot of elk! memtb

Last edited by memtb; 04/06/23.
You should not use a rifle that will kill an animal when everything goes right; you should use one that will do the job when everything goes wrong." -Bob Hagel

“I’d like to be a good rifleman…..but, I prefer to be a good hunter”! memtb 2024