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Opening day Antelope
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<blockquote data-quote="lancetkenyon" data-source="post: 2292908" data-attributes="member: 68875"><p>I cut my ground game 75/25ish with either pork roast (for sausages like red chorizo, green chorizo, hot Italian, breakfast, etc.) or Ribeye roast for burger. Adds fat to help bind it together, because making burger patties that don't fall apart on the grill is nearly impossible without cutting it with beef. You could do just suet, but the beef helps add moisture too. </p><p></p><p>Then, depending on what you are cooking it for, add spice/sauces to taste. We spice it ourselves, no store bought pre-packaged spice kits. But nothing wrong with that. </p><p></p><p>I have a KILLER Italian meatball recipe and Napolitano recipe for pasta. I am a red sauce guy. My wife and daughter like an Alfredo, and a good Italian seasoned steak (like backstrap or tenderloin) goes great with a white sauce pasta.</p></blockquote><p></p>
[QUOTE="lancetkenyon, post: 2292908, member: 68875"] I cut my ground game 75/25ish with either pork roast (for sausages like red chorizo, green chorizo, hot Italian, breakfast, etc.) or Ribeye roast for burger. Adds fat to help bind it together, because making burger patties that don't fall apart on the grill is nearly impossible without cutting it with beef. You could do just suet, but the beef helps add moisture too. Then, depending on what you are cooking it for, add spice/sauces to taste. We spice it ourselves, no store bought pre-packaged spice kits. But nothing wrong with that. I have a KILLER Italian meatball recipe and Napolitano recipe for pasta. I am a red sauce guy. My wife and daughter like an Alfredo, and a good Italian seasoned steak (like backstrap or tenderloin) goes great with a white sauce pasta. [/QUOTE]
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