Don't know about you PART 4
Contributors to this thread:Elk
From: Paul@thefort
22-Sep-20
Need I say anymore. YUM!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!
End of the full circle almost. Read Part 3 how this hunt actually happened
Need I say anymore. YUM!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!
End of the full circle almost. Read Part 3 how this hunt actually happened
From: Paul@thefort
22-Sep-20
Back straps, tenderloins, steaks, burger, stew meat, roasts, stir fry meat, all wild, chemical free, organic
Back straps, tenderloins, steaks, burger, stew meat, roasts, stir fry meat, all wild, chemical free, organic
From: Zackman
22-Sep-20
You are my idol Paul!
From: pav
22-Sep-20
You da man Paul!....now I'm hungry...
From: lewis
22-Sep-20
Paul not sure about the Bugger lol ?? great job you done good Lewis
From: drycreek
22-Sep-20
Part 5 is gonna be the best part ! Make mine medium rare...........
From: Rut Nut
22-Sep-20
Elk Bugger...............................................where does that come from Paul? ;-)
But SERIOUSLY.....................................................I always think about how much that wild game would cost at a fancy restaurant in the city. Then thank the Lord that I live in the country where I can get as much as I can eat! : )
From: Brotsky
22-Sep-20
I'll bring the wine to pair with part 5 Paul!
From: Z Barebow
22-Sep-20
+3 to Part 5. I will need Paul’s address, date and time. I will even bring my own fork if required.
From: Bowfreak
22-Sep-20
Exactly drycreek. :)
From: Paul@thefort
22-Sep-20
Rut Nut, Elk Bugger?, where does that come from? The nose area ?????????
Thanks, I made the correction. Paul
From: 12yards
22-Sep-20
Now at my desk drooling.
From: grossklw
22-Sep-20
Congrats Paul- Another great story!
From: Treeline
22-Sep-20
Yummy!
From: soccern23ny
22-Sep-20
What do you cut your ground with? Straight elk?
From: Paul@thefort
22-Sep-20
IN the past I have used 10% pork roast cut up meat to "cut" the elk meat as burger and the results was fair,ie, too much. This time around, I used 2% beef fat. The outcome was very good. I used the grinder to grind the beef fat and then reground the fat and elk meat together, again for a good mix. All I was looking for was a little sizzle in the burger, and that was achieved..
From: Hank_S
23-Sep-20
Paul, Congrats on your success!!!
From: hobbes
23-Sep-20
Looking good Paul.
I've often used 10% beef suet by weight and still don't have the amount of grease that 90/10 beef puts out. I've quit weighing it and just eyeball it now. I'm probably closer to 5% now. I know that bothers some folks but it makes my family happy. My family would rather have elk burgers than beef any day of the week.
From: Shiras42
23-Sep-20
Looks delicious! I know some will frown on this, but I have found about 1/4 by weight (eyeballed) of the fattest hamburger I can buy mixed with it is darn good.
From: altitude sick
23-Sep-20
I like to add beef suet also.
From: WV Mountaineer
23-Sep-20
Great stuff
From: Dirty D
23-Sep-20
Congrats Paul, great stuff!!
From: Chief 419
24-Sep-20
Congrats Paul! I've been reading through all of the other threads and enjoyed every minute of it. Great story telling and pictures. I knew when these threads started that an elk was headed for the freezer. Thanks for sharing all the details with the ups and downs.
From: spike78
24-Sep-20
Whenever I grind up deer I trim the fat off the deer and mix in with burger. I’m a 100% natural kind of guy. Good stuff Paul!
From: Ucsdryder
24-Sep-20
You said organic, chemical free, but then added fat to it. I think that fat probably makes it taste slightly better, but it defeats the purpose of natural, lean, organic meat. I have added an egg and some bread crumbs on occasion, but I form the patty then rub all over with a generous amount of EVOO and cook them rare/medium rare and they turn out dang good!
From: Paul@thefort
24-Sep-20
mine turn out dang good also and a little chemical treatment just adds to the mix.
From: yooper89
24-Sep-20
UCS id bet most these elk have eaten something with pesticide on it too, so how organic are they really? ;-)
From: Ucsdryder
24-Sep-20
I had a an elk lick a trail cam this year. So you might be right! =D
From: Big John
26-Sep-20
Every season I look forward to Paul's hunt stories, This one did not disappoint, Congrats Paul on a great hunt and story. One word comes to mind...PERSEVERANCE!!!!
From: elkmtngear
27-Sep-20
Just got back, so impressed with you, Paul !
Enjoy that fine table fare, you earned every bite of it !
Best Wishes, Jeff
From: T Mac
28-Sep-20
Well done as always Paul. I like a bit of beef fat as opposed to pork in my venison burgers as well.
From: APauls
28-Sep-20
I've always added beef fat as well. Please tell me you don't do all your butchering with that buck knife though.
From: Paul@thefort
28-Sep-20
No I also use a very sharp flexible 10 in filet knife
From: paul@thefort
16-Oct-20
if you missed it, my Colorado elk hunt.
From: TD
16-Oct-20
That looks great! Perfect!
I like to use a bit of pork fat rather than beef. Easier to get here (pork bellies at Costco) and who doesn't like bacon? =D
We like to just do that with the burger grind. Half we normally grind straight with no fat. Use that for tacos, meat loaf etc. where it's cooked with other ingredients and not stand alone like burger patties.
From: Habitat
16-Oct-20
We add pork butt as it seems if we add beef fat you get a fatty residue
From: Grunt-N-Gobble
16-Oct-20
Finally had a chance to read your threads Paul. Great story telling and congratulations on your bull!
From: t-roy
17-Oct-20
What I want to know is.......does Chase get to sample some of this while you’re processing all this??!!
From: deserthunter
17-Oct-20
Paul always inspires us middle aged guys.
From: paul@thefort
17-Oct-20
Hey Troy, you bet he does. As you know there are a lot of scrap meat left over so I just /boil/simmer it until done, bag it up and give him a couple to meat treats with his meals. I have been trying to get him to chew every bite at least 8 times but have had no luck :). He just Gulps them down. Heading out to Nebraska on Monday for a WT hunt and maybe another story or some more meat treats for Chase. My best, Paul
From: BULELK1
19-Oct-20
Well done Paul
Good luck, Robb
