Elk ground meat

[Johnksully]

What does everyone prefer to do with their elk ground meat? Add beef or pork or nothing? Last time I didn't add anything and it's so lean it doesn't bind well...

 

[Soj51hopeful]

I usually use pork. Either one is good. I shoot for a 90 / 10.

 

[MuleyFever]

I've never had an issue with straight grind but you can mix in an egg. I don't add fat because I use most of it for chili and tacos and stuff that I would drain the fat from any way.

 

[MallardSX2]

We straight grind ours. It lasts longer that way.

 

[Walkstoomuch]

I do 80/20 elk/grass fed beef fat

 

[shwacker]

I only do straight elk. For burgers, I've mixed in a little olive oil or bear grease right before cooking as I make the patties to get them to stick together better. Very little is needed. I imagine sausages are a different beast but haven't gone down that road yet.

 

[WRO]

Beef at 10%, pork goes rancid after 6 months in my experience.


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[PMcGee]

I grind it straight and if I want to add anything I’ll do it before cooking.


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[The Guide]

It depends on the animal. If it is a mild flavor cow or younger bull we go 95/5 with beef fat. The 2 rank (for an elk) bulls we had we went with 90/10 and it made it just right. We never go over 90/10 in out elk burger. So nice to cook up some ground meat for a dinner and not have to drain it like grocery store ground beef.

Jay

 

[LoggerDan]

I add bacon and or apples to my grind. Or if I have some bear fat, that. I work outside in the woods and can use that fat. Sometimes I don’t even drain my ground beef fat.

 

[Marshfly]

Zero additions to either elk or antelope. Zero issues making burgers that stick together or anything.

I have no desire to contaminate my organic, grass fed wild game with crappy beef or pork of unknown origins.

 

[Finn16]

Tried 10% beef fat but it wasn't enough for my wife so we always do 20% now. Have also tried bacon ends and pork fat but don't care for the taste plus pork doesn't last as long in the freezer. Have considered doing some w/o any added fat for goulash, hamburg gravy, etc and then the rest with 20% fat for burgers but always end up just doing 20% for all the whole batch.

 

[hiker270]

I do 90/10 beef.

 

[jdmaxwell]

Not a darn thing...Great way it is

 

[Geewhiz]

I go 20% beef fat from my parents beef cows. I’d have a hard time buying suet from the store, but I know what they feed their cows and it’s straight up organic. Makes a nice greasy burger. I don’t care if it doesn’t last very long since an elk only lasts our family a few months anyway. Not a fan of pork fat but to each their own .

Straight ground is too lean for me. A burger will burn on the grill and stick to the grate rather than sizzle in its own grease.

 

[manitou1]

We do 15% pork fat. Perfect for us.

 

[Johnksully]

Thanks guys!

 

[NRA4LIFE]

I grind half with nothing added for dishes where I don't need fat. However, I do like some beef fat added for hamburgers. I usually just mix in about 10% fatty burger after grinding. I am very anti pork as I like my burgers a bit on the medium rare side. And pork makes it taste a bit odd to me.

Finn16, I've been eating hamburger gravy (as my mom called it) over noodles or potatoes since I was old enough to eat solid food.

 

[Tmac]

No added fat for us. If you roll the patty’s in your hand, they start to get tacky, then smash them down fry/grill. Keeps them from crumbling fairly well.

 

[Ucsdryder]

What does everyone prefer to do with their elk ground meat? Add beef or pork or nothing? Last time I didn't add anything and it's so lean it doesn't bind well...

I don’t add anything. Double grind and work the patties a little when you make burgers. They’ll bind just fine. You can also add an egg and some breadcrumbs.