VikingsGuy
Well-known member
So, next weekend we are grinding this year's wild game (plain groundmeat and sausage) - we have antelope, whitetail and cow elk in the freezer. In the past we had a butcher do it, but doing on our own this year. Looking for a little advice from HTnation.
What source for added fat do you prefer? pork? beef? bear?
Do you try to get straight fat or just blend with a fatty cut?
Does your preference vary by wild game meat? e.g., pork for whitetail but beef for elk?
Does your preference vary for plain grind vs. sausage?
What target fat percentage do you target in finished plain grind?
What source for added fat do you prefer? pork? beef? bear?
Do you try to get straight fat or just blend with a fatty cut?
Does your preference vary by wild game meat? e.g., pork for whitetail but beef for elk?
Does your preference vary for plain grind vs. sausage?
What target fat percentage do you target in finished plain grind?