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Do you mix beef or pig fat into your elk burger?

We just got the last one back with 10% beef fat.

I just made the family elk burger gravey and rice for dinner.
I am very happy with the way it turned out.

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I generally use beef fat. I have some 10% fat burger thawing right now. I think I'll go a little less fat on the next batch.


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We generally use about 20% in ours. memtb


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I use pork butt, as Emeril says......pork fat rules!


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I like to use bacon ends about 15-20%.


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I don't use any.Fat is the first thing that t urns rancid in the freezer. Use a little olive oil when cooking


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We have added 10% beef fat in our elk burger for years and have never had a problem. It often takes us a couple of years to use up all of the meat from a large bull. Having switched to a ketogenic diet, we will go to 20% next time. I didn't get an elk this year, but the grandkids have two cow permits for a late hunt. I suspect that I will still get a chance to see how 20% works.


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10% pork fat.

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I mix about half of my burger with 12-15% bacon. The rest we grind and leave plain elk. The bacon mix works great for some dishes, others don't need the fat. Next time you are grinding try leaving some straight if you are curious. It is a bit drier so you have to accommodate for that when preparing your dish.

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1/2 of burger get 10% beef fat.
other 1/2 gets nothing.

The straight elk goes into taco meat, chili, lasagna, etc.

The part with fat we use for anything needing structure (burgers, etc.)

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5% beef fat for burger.
We always grind breakfast or Italian sausage and use 10% pork fat for that.

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I mix 6-8% beef fat usually. Have done fattier. Have done leaner. Have used pork. Has mostly all been good.




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Beef fat at 15%. I've used both pork and beef in different ratios and have settled on beef at 15% to be the best mix.


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I grind my Elk burgers with 10% beef fat, mixed with 10% bacon ends & pieces. It makes for a jucy, and very tasty burger!

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I always go 20% beef fat, but I like the idea of mixing in a good portion of bacon ends and pieces. May have to try that this year. Have a bull and cow permit so should be looking at several hundred pounds of burger.

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I guess I'm the odd man out here, I don't put fat in mine. I don't grind a lot of burger and what I do grind gets used in stuff like chili and spaghetti sauce where you don't really need fat. If you do you can always do like SS said and saute it in olive oil, which is pretty good with spaghetti anyway.



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15% beef fat. Have done pork fat as well, but prefer beef fat. Beef fat also stores longer.

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I'm another one for bacon. Prefer it to be about 15%


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I'll grind up a pork butt with elk when making sausage and use 10-15% beef fat for everything else.

Originally Posted by Buckskin
I grind my Elk burgers with 10% beef fat, mixed with 10% bacon ends & pieces. It makes for a jucy, and very tasty burger!

That sounds good, I'll have to try that.


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Originally Posted by smokepole
I guess I'm the odd man out here, I don't put fat in mine. I don't grind a lot of burger and what I do grind gets used in stuff like chili and spaghetti sauce where you don't really need fat. If you do you can always do like SS said and saute it in olive oil, which is pretty good with spaghetti anyway.


Same here, the only need for fat is to make a burger hold together and we use 1 egg mixed in OR mix a bit of beef burger in with the elk. Most of our ground is used for other stuff and don't want/need the fat.


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