Life in Southeast Alaska

Grinding Burger without Fat?

9:10 PM, Tuesday, September 26, 2006 .. Posted in Hunting and Fishing .. 1 comments .. Link

We are going to grind up our moose burger on Friday. The video we watched recommended using pork fat instead of beef suet. It says that it is milder and mixes better than the suet. It also melts quicker when you cook the burger. So that is the direction we had decided on. Tonight we visited my best friend's parents who hunt moose and process all their own meat. They said they have tried doing their burger about every way and now they just grind it, plain, no fat added. He said adding in the fat kinda defeats the purpose of eating moose - having a pure, lean source of meat. Adding the pork or beef fat just adds the impurities from the fat into the moose. Makes sense and I agree, but I'm afraid that it will be too dry. They said that when they make burger, just add an egg to keep the meat together. I've eaten at their house many times and their meat is always good. So between now and Friday, Rod and I will be doing some investigating as to which option we are going to take - pork fat or no fat...
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3:03 AM, Wednesday, September 27, 2006 .. Posted by tioga12
we used to add ground beef to our venison grinds, but now we just use what strips of fat there are from the deer. Just the dry white stuff-no glands-
It is more crumbly but we don\'t have much problem-adding an egg helps.

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