Pork Fat for Burger

[goathunter]

First off I searched this topic and I know a bunch of you don't add fat to your elk burger. I have done that, and I prefer a little fat in my ground game burger. I have always used beef suet. One time I had some spare pork shoulder and used that and it was amazing, has me considering using pork fat instead. Those that do - any concern over food safety? Do you cook more well done with a pork mix than you would with a beef suet mix? Thanks

 

[molliesmaster]

Read this one - thread to a less than stellar experience with pork fat and burger.

 

[goathunter]

Read this one - thread to a less than stellar experience with pork fat and burger.

Interesting. You would think you could tell it was off while processing. And I would think pork suet instead of pork back or belly or something would hold up as well as beef suet. But you may have talked me into sticking with beef suet.

 

[molliesmaster]

Interesting. You would think you could tell it was off while processing. And I would think pork suet instead of pork back or belly or something would hold up as well as beef suet. But you may have talked me into sticking with beef suet.

Yea I have no idea on the rate of oxidation for beef vs. pork fat. I just saw the thread and thought you would like to read it.

If I had any opinion on the matter it would be to stick with beef fat for the better fat profile (omega 3,6 ratio). Not to say that you couldn't do a small amount of burger with some pork shoulder. Those would make great special occasion/tailgate burgers. But to do the whole lot might be overkill. Ultimately, it's up to you though. Rock on.

 

[BeaverHunter]

I’ve done wild game burger with both pork fat and beef fat. It’s just whichever flavor you prefer. That being said I prefer to use beef fat with a little bacon(the big packages of the bacon ends and pieces work great and are cheaper) for my burger. I prefer to make my sausage with pork fat/bacon with various seasonings mixed in. About a 20-30 percent ratio of pork in the sausage. Ultimately it’s just whichever flavor you prefer. Just buy your fat/bacon from a reputable source and use it fresh and you shouldn’t have any problems with the fat going rancid.

 

[goathunter]

I’ve done wild game burger with both pork fat and beef fat. It’s just whichever flavor you prefer. That being said I prefer to use beef fat with a little bacon(the big packages of the bacon ends and pieces work great and are cheaper) for my burger. I prefer to make my sausage with pork fat/bacon with various seasonings mixed in. About a 20-30 percent ratio of pork in the sausage. Ultimately it’s just whichever flavor you prefer. Just buy your fat/bacon from a reputable source and use it fresh and you shouldn’t have any problems with the fat going rancid.

Nice thanks. What do u think about my original question then, do you cook more thoroughly when using pork fat?

 

[BeaverHunter]

Nice thanks. What do u think about my original question then, do you cook more thoroughly when using pork fat?

I cook all burger to a medium. Maybe a tad over medium. Everyone I’ve fed it to raves about it. Just one of the many reasons to process your own meat- you control the end result and know what was put into it.

 

[Turkeygetpwnd38]

Nice thanks. What do u think about my original question then, do you cook more thoroughly when using pork fat?

I use pork because I cannot use beef. Like others have stated, it is not as stable and will ruin faster than beef. A lot of times I’ll just use bacon and look at the date on the package, that’ll give you an idea how long you have. I usually cook to 160 on my mixed ground but have done 140, I don’t think there is a ton of risk.

 

[S-3 ranch]

I use a fatty brisket to add tallow
my grandpa owned a deer processing plant, and pork was only added for sausage, then put under smoke
seen mutton, beef ground in to venison never pork unless it sausage that was then frozen asap

 

[Banded_spooney]

I've only ever used pork for myself with big game. With duck sausage I'll do pork plus bacon.

I have a friend who has a custom shop and I'll trim and grind while he processes. He purchases pork butts by the case and we grind that into elk, antelope, and deer. He's been doing it that way for 50 years and his father before him. Lots of wild critters go through there every year -- I think its pretty tasty.

 

[long hunter]

beef suet only, and then use only the suet that comes off the kidneys.

 

[HuntHarder]

I use pork shoulders and bacon ends. I haven't had any issues in over 10 years of processing my own.

 

[Jethro]

Nice thanks. What do u think about my original question then, do you cook more thoroughly when using pork fat?

No, you don't have to change from your normal burger cooking process.

That said, years ago I had pork fat in burger. Then many years I've been straight deer/elk grind. This year used beef fat. I am liking the beef fat burgers.

 

[Oregon]

20% chuck roast. 80% venison.
Thank me later.

 

[svivian]

I do 10% pork fat. Never had an issue going rancid but im out of wild game by the time the next hunting season begins.

 

[Snowwolfe]

We use whatever the local store gives us. Can’t say I ever noticed a difference in taste. 85/15

 

[Racer00]

We have been grinding 10-15% fatty pork shoulder into our elk burger for 25 years and always have great burger. Once it's ground and suck n sealed and frozen, we have had it remain in great shape for a cpl years in the freezer. Substitute bacon ends and pieces to take it to the next level and make fantastic burgers on the grill or smoker.

 

[Benzburr]

First off I searched this topic and I know a bunch of you don't add fat to your elk burger. I have done that, and I prefer a little fat in my ground game burger. I have always used beef suet. One time I had some spare pork shoulder and used that and it was amazing, has me considering using pork fat instead. Those that do - any concern over food safety? Do you cook more well done with a pork mix than you would with a beef suet mix? Thanks

Ends and pieces grind/mix well with burger.

Personally I like beef fat best. Especially sirloin trimmings. Just harder to find, at least in our area

 

[Brendan]

I use pork, and have had it last 2-3 years in the freezer. Never had an issue once.

I do vacuum seal and my freezer is colder than average, ranges from a high of 0, to a low of -25 to -30.

 

[goathunter]

beef suet only, and then use only the suet that comes off the kidneys.

Is there other kind? I thought that was pretty much what beef suet was, was kidney fat.