Elk Burger

[StHubert]

When getting Elk Burger done. Do you usually use beef or pork and what percentage?

 

[Oak]

I add 10% beef fat to most of mine.

 

[Baerman]

I leave mine 100% elk. Going for super lean burger as my family has history of heart problems.

 

[mdunc8]

10% beef unless I'm doing breakfast sausage and then it's 10% pork

 

[StHubert]

Thank you for the replies.

 

[dexnrex]

I usually go with 5-7% beef fat.

 

[Drake4]

I usually go with 5-7% beef fat.

Ditto...same for breakfast sausage, summer sausage, and brats.

 

[highmountian]

Thick n juicy at 14% beef! Yummy!

 

[Mudranger1]

my butcher recommended the pork so I went with that on our elk...had always used beef on our whitetails tho

 

[DRAFTSTUD]

I like to buy the Smoked Bacon ends and pieces in 10# boxes, cheap and really makes a nice sausage base. John

 

[Khunter]

zero addition of fat, just elk in my burger. Lean and requires a little extra care when cooking but great stuff without the extra fat.

As I understand it, it is the fat that degrades fastest in frozen meat so maybe I get a little more shelf life...

 

[shoots-straight]

I do 5%, I like it a little bit juicy. Makes good taco's and spaghetti. Too much suet will lead to premature locker burn.

 

[noharleyyet]

100% elk...no salt til cooking is complete. Anything but salt and pepper for seasoning is blasphemy.

 

[Oak]

I tried bacon last year, but the bacon flavor really overpowered the elk flavor. I've also heard that pork will go bad in the freezer relatively quickly.

I'm not sure how quickly you guys are having freezerburn problems? I always am out of elk meat by the time the next season comes around, and I have never come close to having it go bad. I've got exactly three packages of elk burger left to get me through to elk season in two weeks.

 

[mdunc8]

I double wrap mine (Saran wrap then freezer paper). I've never had a problem with freezer burn, but I rarely have anything make it much longer than a year before getting tossed on the grill. It also keeps from cooking the meat while defrosting in the microwave.