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Thank you for the input! I'm eating Jimmy Dean sausage as we speak. I want to spend the effort to make sausage out of elk. I have a good blend to work with now. I just wanted to get input on pork fat, since we've always used beef fat. Do you ever use suet?
That's what I've done for years. I'm reading on other discussions here that beef suet is better than beef fat. I tried kidney fat once and we didn't like it for burger. that's the only time I tried it, though.
I'll have to ask the local butcher about pork trimmings. Thanks. When we grind, we definitely prefer a little more fat than is in elk meat, which is nil. Thanks!
I have killed at least one elk every year since 2000 and we have always done all our own processing. Hundreds of deer on top of that. That said, I have never added pork to my sausage for the fat source. We have always used beef suet. Yeah, I know. Everyone else uses pork butt. I've just never...