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I did about 10% bacon the last go around. The real cheap stuff thats almost all fat. It was enough to help it from drying outwhile cooking but not enough to make it taste like bacon. Will do again.
If I grind antelope (rarely) I use lamb fat. Much better taste with antelope works well when cooking meat rare.
That sounds like a great idea I'll have to try that next antelope if I can find lamb fat.
For making burger, I go 85% wild game and 15% fresh beef fat. I use elk for burgers and deer/lope for hotdishes, tacos, etc. This makes excellent elk burgers.