Just something I’ve been thinking about. I grind ALOT of beaver meat.. and yup, it’s pretty lean.. almost like super lean chuck…
I know some people add sausage to deer burger and such.
But , I’ve been cleaning the meat saw after the shop closes, and I take all the bone dust/meat residue and scrape it off and I get to bring it home to the beagle. ( which I’m now getting extra licks).
Would you guys think it be any good to throw some in beaver burger,, or do you think the bone dust would be nasty to the taste? It’s a mixture of fat, meat and bone powder..
bone powder isn’t hard like sand,, it’s like baby powder mixed into the fat and meat.
Any thoughts

I wouldn’t add it,you would be better off, sucking up to the boss and getting some cheap beef fat and just adding that.

Pork butts are great to mix with wild meats

I don't think I'd add the saw cleanings but would recommend beef fat if you can get it.

I used to use pork fat in my deer sausage but switched to beef fat a few years ago. Much better IMO.

x2

To mix with Beaver, I agree, but I would never mix pork with venison
If someone tries to serve me overcooked venison burger I simply just won’t eat it.

Bone broth is healthy. Mix up a small amount, cook and try it.

IMHO Beef fat is the only fat I would mix with any wild game meat.
Pork fat will turn rancid in 6 months, short term , I agree if used in a few months.

If you add anything, add beef fat. Pork fat just renders-out while cooking. As far as adding the garnage you asked about; I would have to ask, "why would you want to cheap-out on a superior product by throwing in what is essentially garbage"?

…. Snort that bone dust … drink a fith of Wilde turkey and break the bottle over head… then go sing ain’t livin long like this on a karaoke machine

I've always added pork fat to deer burger. Will try beef fat this year based on this thread.

Beef fat renders at 130 to 140 F and pork fat renders at 160 to 170F. Pork fat should stay in burger better than beef fat.


Keith

Because I’m getting the stuff for free!! Hahaha!!
It was just a thought… just didn’t want to ruin any beaver meat

Pork has a shorter freezer life.

I've mixed a lot of ground game
meat with beaten eggs then made
patties to freeze.
When no chickens I used ground beef to mix.
Over many years never a freezer burn loss
and kids loved em.

That saw dust is great in bait.

I've done it. I didn't care for it. Didn't like the taste. I added it to venison as an attempt to make it go further. I have had good luck adding beef fat to ground beaver. Just my experience and opinion though.

I mix all wild game with one ingredient....saliva

From which one...cow or hog?

Can't remember the name of that pink smush, but it's a common commercial additive to several meat products.

i mix pork butt with my ground beaver, never had a problem,

Did you you try it yet?