Anybody have any experience smokin' elk fatties? I've got to make room in the freezer, and all I have left of last year's elk is ground. My wife likes elk backstrap, roasts, and jerky, but she won't cook ground in the house for tacos, spaghetti, meatloaf, etc. 'cause she don't like the smell (I'm used to it, I grew up on the stuff). Like most game, it's really lean, and most people have a hard time differentiating it from beef. I'm thinking about seasoning the ground with some salt, pepper, sage, and a little red chile, and wrapping it in bacon to keep it from drying out too much. What do ya'll think?