When I make ground with a deer, i typically will cut off all the fat and the silver seam (which gives in the gamey taste) and mix in 15% pork fat. This year I had someone tell me to mix in 30%......bacon. Highly recommend this one....HIGHLY.
Plastic Wrapped and doubled butcher paper wrapped. I've heard that before as well, but like the taste of pork fat over beef fat in burgers. How long are you keeping the meat frozen for? I am a little over a year and have no run into this?Just keep in mind that pork/pork fat reduces the freezer life of the product. No problem if you don't carry this over more than the time allowed. The type and method of packaging before it goes into the freezer is also a major player in shelf liFE IMO.