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.