Im headed out here shortly for both elk and deer. My primary grind is 3 to 1 (even 2 to 1 works well) well-cleaned elk with beef chuck. The beef extends your yield and adds just enough fat to the mix (still 96% lean) to keep it together for grilling. The resulting burgers are exceptional, as is the meatloaf and whatever else we use it for. I call it my primary grind because from there we make Summer and Breakfast sausage with it too.

Last edited by Lloyd3; 11/11/22 10:54 AM.