How much fat do you leave on your bear when grinding?

[Pilsner]

None is the correct answer imo. Bear meat can be the best thing you've ever eaten, or the worst thing you've ever eaten. Proceed with caution.

Correct.
Besides why waste it in grind when you can render it and have BEAR GREASE?!
I add about 10% pork fat to my bear meat grind.

 

[joerotter]

I leave a fair amount. We eat a ton of bear, if it's good fat, not sinewy connective fat, like off the back we'll leave some visible chunks versus whittling away and wasting meat. Ground bear is about the best thing possible to eat. All the big stuff we render for cooking oil. It's easy and delicious. It won't freeze long term but we'll throw it in gallon bags until we have an afternoon to do it, it grinds extremely well when partially frozen and renders much better and faster.

 

[cking96000]

I’ve heard a lot of people remove all the “extra fat” (the fat that’s not connecting within the muscles) and usually render it down to make other products with, rather than putting it back in the meat product as it spoils more quickly. Fat I do add back is usually pork back fat, however I also like to add bacon back to grind for smash burgers.