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Joined: Dec 2016
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Originally Posted by Railman
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?


Pork fat rules!!

3:1 venison to wild hog.

15% fat.

Great sausage and burgers.




GR

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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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That's the way it is supposed to work.

Good burger methods/recipes.

Originally Posted by Blammo
Now I am hungry!


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Originally Posted by saddlesore
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.........


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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

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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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The bun is the unhealthy thing, not the fat. It's 2023, time to leave the 80's behind.

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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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