Poll: Pork or Beef fat for Grind?

[HAGEMANIAC]

Last time I used beef suet and while the flavor was decent, it was a nightmare through the grinder (LEM Big Bite .5hp, everything was very cold and lubed). Just considering some different options this time. Thanks!

[Moccasin_Mountain]

Suet for burger, backfat for breakfast sausage

[pianoman9701]

I like beef tallow but the butcher does mine...when I get something!

[Fidelk]

I get mine ground up with no added fat. When frozen for longer periods of time, fat will go bad before the straight red muscle meat.

[PolarBear]

I use beef fat for burger and mix in fatty pork shoulder for sausage.

[huntingfool7]

I get mine ground up with no added fat. When frozen for longer periods of time, fat will go bad before the straight red muscle meat.

This! ^   

Pork fat will go rancid faster than other options.

[Twispriver]

I mix 20-25% whole pork shoulder - turns out great every time

[HntnFsh]

Pork suet. I've had burger vac pack frozen for 4 and 5 years and it's still good as the day I put it in the freezer.

[NRA4LIFE]

No pork in burger, beef only.  I like to eat my burgers on the medium rare part of the spectrum.  I don't grind suet either.  I just buy the cheap, fatty burger and mix a bit with the ground venison.

[Farmer72]

We use beef fat only for burger. My old man has a butcher save trimmings from T-bones and rib roast.

We have used pork or beef and sometimes a mix of both for peperoni stick and summer sausage.

We use pork fat only for breakfast sausage.

[Stein]

I don't grind anything into my venison.  I do add to it if I'm making sausage or some other recipe but it's all just 100% venison in the freezer.

[grundy53]

I don't grind anything into my venison.  I do add to it if I'm making sausage or some other recipe but it's all just 100% venison in the freezer.

Same

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[TVHunts]

I use 8-9% Hemplers no nitrate, uncured, no sugar Bacon from in my burger.  It’s a delicious burger.

[NRA4LIFE]

I don't grind anything into my venison.  I do add to it if I'm making sausage or some other recipe but it's all just 100% venison in the freezer.

I do about 1/3 of my burger like this also.  For cooking stuff that needs no fat.

[chukar58]

Just a little Beef fat for the burger grind and pork butt or shoulder for breakfast sausage.  For me the breakfast sausage needs to be consumed within a six months.   

[Fidelk]

I like ground deer/elk with no fat.......and can always thaw the packages and then add fat, sausage or other meat prior to cooking. Works for me.

[slavenoid]

For perceived health benefits I go with grass fed beef fat anytime I add fat. If for some reason I had to please the masses I would use pork fat though.

[WapitiTalk1]

Got completely away from any additives to my elk or deer burger grind.

[Caseknife]

Nothing added at all, just straight up game meat.  Little olive oil in the pan prior to cooking.  An egg and seasoning in the burger if making patties for the grill.

[Southpole]

Bear/deer mix. Bear is so rich in oil it really enhances the deer. Highly recommend for anyone who want’s 100% wild game.

[STIKNSTRINGBOW]

Bacon ends and pieces with fresh jalapenos makes awesome burgers.
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Prime rib trimmings is pretty good also...
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