 Elk Burger Question #3587955 12/19/09 | OP  Bivouac Guide Joined: December 2002 Posts: 3,936 | Gents, I shot a cow elk in Utah on friday and some of the meat I desire to make Elk Burger out of it. My question is this, if you add fatty, do y'all use beef fat or pork fat? Which is best. I presume the ratio would be nearly four or 5 parts elk meat to 1 role fat. Anyone out there brand Elk burgers and able to help me? |
| Re: Elk Burger Question [Re: AggieDog] #3587973 12/19/09 | Joined: Jul 2009 Posts: xiv,027 heavywalker Bivouac 'Bwana | | Campfire 'Bwana Joined: Jul 2009 Posts: fourteen,027 | When we add together anything to the elk we ordinarily use lean pork or beef and stay abroad from the trimmings. 5 parts elk to ane part pork is usually what we do if we do anything at all. Pork seems to requite the best flavor IMO. | | Re: Elk Burger Question [Re: AggieDog] #3587984 12/nineteen/09 | Joined: Dec 2009 Posts: 3 zdogk9 New Member | | New Member Joined: Dec 2009 Posts: iii | My own preference is for beef fat. 5 to one volition give you a 20% fat content 5 1/two to one will give you an xviii% fat content, the 18% mixture seems about correct for well-nigh of my uses.
If I make sausage I'll employ pork fat and run most 25% fat content depending on what I'k making.
Promise this is of help to you. Beats the hell out of tag soup.
Z | | Re: Elk Burger Question [Re: AggieDog] #3587989 12/19/09 | Joined: Aug 2004 Posts: vii,578 utah708 Campfire Outfitter | | Campfire Outfitter Joined: Aug 2004 Posts: 7,578 | We swallow lots and lots of elk burger. I haven't developed a beef/pork preference. Make sure that it is skillful/recently cut fat. Sometimes butchers have some skanky fat effectually, and you don't want that. I call a grocery store that does their ain butchering almost eight:00 in the morning, and tell them I will pick information technology up at noon--I go that day's fatty. Tend to run 10% by weight--a bacteria mix than you lot mentioned. If we are doing something that could use more fatty, then tend to add a little oil, or maybe an egg depending on use. | | Re: Elk Burger Question [Re: utah708] #3588049 12/19/09 | Joined: Jun 2001 Posts: 17,126 saddlesore Bivouac Kahuna | | Bivouac Kahuna Joined: Jun 2001 Posts: 17,126 | I quit adding fatty a long time ao,just when I did I used steak trimmings. Straight lean elk burger makes better spaghetti,tacos, chili,etc. If you only turn hamburgers one time while grilling, they will stay together.
If God wanted you to walk and carry things on your back, He would not have invented stirrups and pack saddles |
| Re: Elk Burger Question [Re: saddlesore] #3588236 12/nineteen/09 | Joined: Feb 2009 Posts: vi,189 exbiologist Campfire Tracker | | Campfire Tracker Joined: Feb 2009 Posts: 6,189 | It gets expensive, merely I add i part pork butt to 3-four parts elk. I don't buy just plain fat. I think it's succulent and the meat holds together very well. Simply I too like pork in general. Even so, I can't serve it to a lot of my friends and neighbors because the the whole biblical "unclean" affair. They all do their elk every bit straight ground, no suet. And information technology seems fine. I of course like mine better.
"For some unfortunates, poisoned by metropolis sidewalks ... the horn of the hunter never winds at all" Robert Ruark, The Horn of the Hunter | | Re: Elk Burger Question [Re: exbiologist] #3588277 12/19/09 | Joined: Jun 2001 Posts: eight,704 muledeer Campfire Outfitter | | Campfire Outfitter Joined: Jun 2001 Posts: viii,704 | I quit adding whatsoever fat to burger virtually 10 years ago, and haven't missed it a bit. I trim all the deer/elk/antelope/caribou whatsoever fat off first, then grind the meat as lean as possible. Vacuum-seal and freeze, then when I get ready to cook information technology I add a couple of tablespoons of olive oil per burger, more or less, and mix information technology upward, along with whatever seasonings I find appealing at the moment. They melt upward nicely on my grills, inside or outside, and accept no "domestic" flavors. Dennis
"The more you run over a dead cat, the flatter it gets." "If you lot're request me something technical, you may exist looking for My Other Blood brother Darrell." "It own't foot-pounds that kills stuff -- information technology's broken body parts." | | Re: Elk Burger Question [Re: exbiologist] #3588290 12/19/09 | Joined: Dec 2006 Posts: 52,680 eh76 Campfire Oracle | | Campfire Oracle Joined: Dec 2006 Posts: 52,680 | Depends on what I intend to utilise it for. If you ever want to utilise information technology for hasty (sitka deer spare me the sermon) you don't want any fatty in it. I agree with making sure you go fresh fat though. Some of my friends add pork as exbiologist does.
Liberalism is a mental disorder that leads to social disease. | | Re: Elk Burger Question [Re: muledeer] #3588301 12/xix/09 | Joined: October 2009 Posts: 2,775 FAIR_CHASE Bivouac Guide | | Campfire Guide Joined: Oct 2009 Posts: 2,775 | Have a butcher save some beef suet and add 10% suet to the elk and y'all will exist golden. | | Re: Elk Burger Question [Re: muledeer] #3588311 12/19/09 | Joined: Apr 2007 Posts: 30,936 Jeff_O Bivouac Oracle | | Campfire Oracle Joined: April 2007 Posts: thirty,936 | I add no fatty to my deer and elk burger. The whole point of venison, for me, is meat that is lean and clean. Toxins concentrate in fat. Near the final affair I want is to add that to my wonderful, organic, completely free-range meat! To each their own, but elk burger is wonderful stuff with no fatty added, IMHO.
The C Eastward N T East R will agree. Reality, Patriotism,Trump: you can only pick two FÜCK PUTIN! |
| Re: Elk Burger Question [Re: Jeff_O] #3588468 12/19/09 | Joined: Jun 2001 Posts: 17,126 saddlesore Campfire Kahuna | | Campfire Kahuna Joined: Jun 2001 Posts: 17,126 | Beef suet will leave a sticky picture show on the roof of your mouth if used. Steak trimmings won't ,but calculation any type of fatty will reduce how long yous want to leave it in the freezer. Adding fat to good elk burger is similar adding ketchup to a T-os steak
If God wanted you to walk and conduct things on your back, He would not have invented stirrups and pack saddles | | Re: Elk Burger Question [Re: AggieDog] #3588489 12/19/09 | Joined: Jan 2001 Posts: 27,172 1minute Campfire Oracle | | Campfire Oracle Joined: Jan 2001 Posts: 27,172 | We don't add fat. If one had it done at a shop, insist on expert clean trimmings. Long ago we had about seventy lbs of meat ruined with the addition of poor quality beefiness fat. | | Re: Elk Burger Question [Re: saddlesore] #3588496 12/xix/09 | Joined: Apr 2006 Posts: fourteen,999 Bigbuck215 Bivouac 'Bwana | | Bivouac 'Bwana Joined: April 2006 Posts: xiv,999 | Near two or three strips of practiced bacon on a pure elk pattie certain makes information technology hard to beat.
The Mayans had information technology correct. If you�re going to predict the futurity, it�s best to aim far beyond your life expectancy, lest you lot wind upwards red-faced in a bunker overstocked with Spam and ammo. | | Re: Elk Burger Question [Re: Bigbuck215] #3588513 12/xix/09 | Joined: Oct 2008 Posts: 2,621 Sure-fire Campfire Guide | | Bivouac Guide Joined: Oct 2008 Posts: two,621 | I used to use beef fat until I had it with pork. Now, I but get a pork shoulder and mix that in with it. | | Re: Elk Burger Question [Re: old_willys] #3588556 12/xix/09 | Joined: Jun 2009 Posts: ane,174 175rltw Campfire Regular | | Bivouac Regular Joined: Jun 2009 Posts: 1,174 | I used to get a whole pork shoulder or a boston butt to grind with my venison, but 2 of the many reasons I chase are A) "free" meat and B) good meat. So I'one thousand not adding any crappy factory farmed mess to that. I add a little olive oil and egg now to burgers and meatloaf, and nothing to chili, tacos, spaghetti sauce etc. | | Re: Elk Burger Question [Re: Bigbuck215] #3588896 12/xix/09 | Joined: Mar 2006 Posts: x,262 Bulletbutt Campfire 'Bwana | | Campfire 'Bwana Joined: Mar 2006 Posts: 10,262 | Near ii or three strips of good bacon on a pure elk pattie sure makes it hard to beat out. And that's the correct time to add information technology, too. We basis some fat bacon in with some elk burger one yr, and I didn't similar the fact that all my wonderful elk burger tasted like salary. YMMV, but I'll not practise that once more.
Now we utilize some fat pork meat and everyone's happy...even though we don't use enough to make much difference in the taste of the finished production.
I saw a film where only the military machine and the constabulary had guns. It was chosen Schindler's List. | | Re: Elk Burger Question [Re: AggieDog] #3589283 12/19/09 | Joined: Mar 2005 Posts: 25,069 alpinecrick Campfire Oracle | | Campfire Oracle Joined: Mar 2005 Posts: 25,069 | Gents, I shot a cow elk in Utah on friday and some of the meat I want to make Elk Burger out of information technology. My question is this, if you add fatty, exercise you utilize beef fat or pork fat? Which is best. I assume the ratio would exist about four or v parts elk meat to one part fat. Anyone out there make Elk burgers and able to help me? I practice beef, only some guys swear past pork--pick your poisonous substance--either will gustatory modality swell! Casey
Casey Non beingness married to any detail political political party sure makes it a lot easier to wait at the world more objectively...
Having said that, MAGA. | | Re: Elk Burger Question [Re: alpinecrick] #3589337 12/xix/09 | Joined: Dec 2002 Posts: iii,936 AggieDog OP Campfire Guide | | OP Bivouac Guide Joined: Dec 2002 Posts: 3,936 | Guys, I really capeesh all the info and input. My wife and I used Pork barrel, and added it at 20 percent. It happened to be on sale, and so it wasnt too expensive to add to it. My first elk, for an old fart, I am pooped, I'll tell y'all guys about it later, but it concluded upwardly existence a real chase which made me feel better virtually it all. And I idea hunting mule deer was exciting............. |
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