elk meat

[bnsafe]

do you guys add pork to your elk burger

[Swede]

No, I add nothing. We prefer it drier.

[Freebird134]

I generally leave all my wild game pure--no pork or anything else for me.

[>>>---WW---->]

I just leave it plain, nothing added. But I do fry my elk burgers in bacon grease. Talk about good!!!!!!!!!!!!

[Freebird134]

I do fry my elk burgers in bacon grease. Talk about good!!!!!!!!!!!!

Doesn't bacon grease make everything better?

[2OArchery]

We don't make burger usually. We usually cut it all up into steaks. Last year we had a bull made into burger because the butcher is very close to camp and he lets us store it til we are done hunting. I think he added a little beef fat to it, to be honest. It was my dad's bull, so I'm not exactly sure, but it is good.

[Goneelkn]

Nothing here either.

[Harmy]

I process all animals myself. Last year my partner and I each shot a bull and cow. Took us a couple of days to process... I age my meat for 2-3 weeks hanging in a refrigerator before processing as well.

After deboning and removal of as much silver as possible I first make steaks of everything big enough to meet my critera of about 1/2-3/4 lb and 1-1.5 inches thick. I then thin cut odd shaped chunks into jerky stock at about 1/4 inch thick but I also make jerky from stew sized chunks as well. All other stuff gets ground. I don't add any fat to ground for burgers or general use. When I make sausage I do add pork fat at about 10 to 15% by weight (usually bacon ends or 50/50 stuff). This usually gives me about 50% steaks, 20% jerky, and 30% ground. I tend to make more jerky/ground off the flanks, neck, and shoulders and more steaks from the hind quarters. Of course the straps and loins are steaked.

I have found packaging to be very important as well. I used to simply place it in freezer paper but found burn after 1 year, plus they leak when defrosting. For the last 10 years I have placed all meat in quart sized Ziplock freezer bags. I place about 1.5 lbs in each bag. Then I really work it to eliminate all air contained in the bag (very important step). I tend to hold the bag flap and flop the bag on the table to really settle the meat out. After sealing I roll it up and then wrap it in freezer paper. I have not had any freezer burn with this approach even after 3+ years in the freezer.

[Goneelkn]

For freezer burn, i use the industrial size saran wrap. It's 18" just like freezer paper. Wrap the meat in it to get all the air out, then wrap in freezer paper. Never had any burn.

[foxvalley]

For freezer burn, i use the industrial size saran wrap. It's 18" just like freezer paper. Wrap the meat in it to get all the air out, then wrap in freezer paper. Never had any burn.

We do the exact same thing. Lasts a lot longer, no burn.

[easeup]

no; but I do prefer a little beef fat to help it stick together....yummmm.

[hornart]

We dont add anything to our wildmeat,,we cut steak out of the choice pieces and maybe a few roasts,,then everything is else is canned

[one_elk]

we don't add a thing, and did for a while thinking that would keep the burger together but quit doing that a few years ago and haven't had a problem at all

[bullrub]

We add nothing also. And yes bacon grease makes everything better.