For those who grind your own meat...what fat do you use?

[steeliedrew]

Looking to make my own venison burger and breakfast sausage this year. With as clean and organic venison is it just doesn't make sense to mix in grain fed, antibiotic and hormone filled fat.  Anybody have a good source for organic grass fed fat? How bout using some good quality bacon like Hemplers uncured? Or how bout grinding without added fat and just using an egg to mix with the grind when you're about to make some patties?

Drew

[Gringo31]

Venison is far from "organic".

[huntingfool7]

No fat added.  Fry with a slab of butter.  Never understood the desire to add pork/beef fat.  Also pork fat will sour faster.

[NRA4LIFE]

You could always grind it pure and then mix in a little bit of organic, fatty burger.  I would think that is much easier to find than organic fat.

[Gringo31]

I don't add anything.....

And....Deer have hormones 

[Lefthook]

Venison is far from "organic".

Gringo31, so you're the guy I've heard about running wild through the woods shooting deer full of antibiotics. You should have your air rifle confiscated!

Lefthook

[BULLBLASTER]

I buy bacon ends and pieces from Freddie's to mix with my burger for making patties.
Mix 10-12% bacon and make partied before freezing.
The rest I just grind game and put into 1 lb burger tubes.

[treeclimber2852]

I buy bacon ends and pieces from Freddie's to mix with my burger for making patties.
Mix 10-12% bacon and make partied before freezing.
The rest I just grind game and put into 1 lb burger tubes.

  Ditto on the bacon ends.  It makes for a tasty burger. 

[jjaba]

Due to allergies to pork in the family I use beef fat to mix.  I try to keep it down to 5% turns out really good IMHO.

[7mmfan]

I buy bacon ends and pieces from Freddie's to mix with my burger for making patties.
Mix 10-12% bacon and make partied before freezing.
The rest I just grind game and put into 1 lb burger tubes.

    One more for bacon ends and pieces. I also use the same burger in my tacos, spaghetti, lasagna, chili, whatever, have never had a complaint.

[Squidward]

Have tried beef fat, pork fat and just use deer or elk meat now no fat added. fat goes bad faster than the meat. 

[dscubame]

Prior to this years elk I did not add fat for the 3 prior elk and liked it.  Previously I added fat just because it is what everyone seemed to do then I stopped. 

Then this years elk I decided to go 5% pork and although it is fine I have reminded myself with the last 3 elk meals in mind that I personally do not find it necessary to add fat. 

Starting next year I am going back to no added fat.  Ill toss in a egg from the coop to keep the burgers together if necessary.  My three cents.

[7mmfan]

Prior to this years elk I did not add fat for the 3 prior elk and liked it.  Previously I added fat just because it is what everyone seemed to do then I stopped. 

Then this years elk I decided to go 5% pork and although it is fine I have reminded myself with the last 3 elk meals in mind that I personally do not find it necessary to add fat. 

Starting next year I am going back to no added fat.  Ill toss in a egg from the coop to keep the burgers together if necessary.  My three cents.

HEY! You're only allowed    !  Quit pushing the envelope! I've considered this as well though, may try it with a few pounds this year and see how it goes.

[johnhart84]

I buy bacon ends and pieces from Freddie's to mix with my burger for making patties.
Mix 10-12% bacon and make partied before freezing.
The rest I just grind game and put into 1 lb burger tubes.

Another happy customer with the bacon ends! 

[NRA4LIFE]

I might just try that with some on the next grind.