DIY Grind Elk Burger Recipe & Process

[Eagle]

Portion into 4.5 pound packages of trimmings or meat to be ground and freeze it. When you need it, take it out, thaw slightly, grind the 4.5 pounds of trimmings with a half pound of bacon for 90/10 or adjust the ratio as you feel you need to and you'll have enough burger to last you a couple weeks (refreeze whatever you don't plan to eat within the week).

 

[elkyinzer]

I don't add any fat to my ground venison except for sausage then 10-20% pork fat. I generally make a batch of sausage with the leftover meat from the year before when I make my first harvest of the fall. Not a real big fan of venison burgers in general. I've never had a venison burger, fat or no fat, that could come remotely close to 80/20 ground beef chuck burger. But here is how I do my ground:

I separate my grinding chunks into two grades based on sinew amounts and general appearance of the meat.

The higher grade, I use for burgers, meatloafs, things where the quality of the meat matters a little more.

The lower grade, I use for spaghetti sauce, tacos, sausages, stuff where you can disguise any slight off taste.

I portion and freeze my meat in the chunks and grind when I go to cook it. Never had a problem with freezer burn/gamey taste that way and I grind different fineness depending what I am cooking. I'm just really picky and I think this yields the best possible results.