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Joined: Dec 2016
Posts: 3,034
Campfire Tracker
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Campfire Tracker
Joined: Dec 2016
Posts: 3,034 |
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? Pork fat rules!! 3:1 venison to wild hog. 15% fat. Great sausage and burgers. GR
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Joined: Jun 2023
Posts: 34
Campfire Greenhorn
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Campfire Greenhorn
Joined: Jun 2023
Posts: 34 |
Theyre great! I go 15% beef fat when ground. I do a salt pepper and a spicy dry rub I make with chipotle powder, cumin, coffee and ceyanne.. Cook whole thick smoked bacon from Smart and final.. Cook burger in bacon fat for bonus points. Toasted sourdough, too much lettuce, onion slices, lots of crunchy bacon slices and real thick tomatoes... Now I am hungry!
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Joined: Feb 2005
Posts: 4,421
Campfire Tracker
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Campfire Tracker
Joined: Feb 2005
Posts: 4,421 |
That's the way it is supposed to work. Good burger methods/recipes.
"Those that think they know everything are annoying those of us that have Google." - Dr. D. Edward Wilkinson
Note to self: Never ask an old Fogey how he is doing today.
Revised note to self: Keep it short when someone asks how I am doing.
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Joined: Nov 2005
Posts: 22,735
Campfire Ranger
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Campfire Ranger
Joined: Nov 2005
Posts: 22,735 |
Putting other fat in ground elk or deer is like putting Coke-cola in good Jack Daniels.
No added fat makes good spaghetti, meat loaf, chili, anything you use ground meat in. It also negates the healthy food aspect of wild game.
About the only time I would add anything is if I am making breakfast sausage. Summer sausage I only add the spices
When grilling hamburgers using ground elk, only flip the only once and they will hold together End of recipe.........
My home is the "sanctuary residence" for my firearms.
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Joined: Oct 2007
Posts: 2,132
Campfire Regular
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Campfire Regular
Joined: Oct 2007
Posts: 2,132 |
Because elk is so lean and healthy, we don't add any beef or pork fat. When I defrost it, I just mix in a tablespoon of olive oil per pound. Super easy and makes delicious juicy burgers. After making the burgers I put them in the freezer for 15 minutes right before I cook them as someone else mentioned they stay together much better.
Regards,
Chuck
"There's a saying in prize fighting, everyone's got a plan until they get hit"
Ghost And The Darkness
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Joined: Sep 2012
Posts: 1,682
Campfire Regular
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Campfire Regular
Joined: Sep 2012
Posts: 1,682 |
I grind elk or antelope with 15% of pork shoulder or butt, and then regular mix in seasonings to your taste, the best burgers you ever ate. Just make sure patties are large and decently thick.
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Joined: Aug 2017
Posts: 9,054
Campfire Outfitter
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Campfire Outfitter
Joined: Aug 2017
Posts: 9,054 |
The bun is the unhealthy thing, not the fat. It's 2023, time to leave the 80's behind.
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Joined: Nov 2007
Posts: 922
Campfire Regular
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Campfire Regular
Joined: Nov 2007
Posts: 922 |
It is not about the health it's about "corrupting" the taste. The flavor of any meat is concentrated in the fat. If I wanted a beef burger, I would go buy ground beef. I want an elk burger or a venison burger ot an anteope burger or a moose burger. I eat wild game at least 4 times a week..I add nothing to any of the ground meat. I crack an egg in as a binder.
Last edited by Mike_Dettorre; 07/03/23.
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