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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.
Casey
Not being married to any particular political party sure makes it a lot easier to look at the world more objectively... Having said that, MAGA.
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We generally use about 20% in ours. memtb
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
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I use pork butt, as Emeril says......pork fat rules!
"Shoot low sheriff, I think he's riding a shetland!" B. Wills
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I like to use bacon ends about 15-20%.
Ed
A person who asks a question is a fool for 5 minutes the person who never asks is a fool forever.
The worst slaves are those that put the chains on themselves.
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Campfire Ranger
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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
If God wanted you to walk and carry things on your back, He would not have invented stirrups and pack saddles
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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.
Ben
Some days it takes most of the day for me to do practically nothing...
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Campfire Greenhorn
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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.
Adversity doesn't build character, it reveals it.
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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!
Regards, Richard
Cat, the other white meat!
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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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Campfire 'Bwana
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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.
A wise man is frequently humbled.
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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%
Support your local Friends of NRA - supporting Youth Shooting Sports for more than 20 years.
Neither guns nor Liberals have a brain.
Whatever you do, Pay it Forward. - Kids are the future of the hunting and shooting world.
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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. 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.
We have enough youth, how about a fountain of SMART???
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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. 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.
Huntinut
"If it's the truth it ain't braggin" Will Rogers
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