I like to go to the grocery store and buy beef trimmings. I add 25% to my deer and that way fat % comes out around 12-13%. Enough to make the meat hold together to grill burgers.

I usually pick up the 10 pound boxes of smoked market sliced bacon when on sale. The family really likes about 20% added for burgers cooked on a rotisserie but I don't add any to meat for chili or meatloaf.

I just picked up about 10 pounds of pork fat from Piggly Wiggly for 29 cents a pound. Time to start grinding. Thanks for the feedback.

Pork fat and beef fat will have different tastes. Keep in mind that the bacon fat a lot of these guys are referencing has been smoked first. If you got raw pork fat, it won't quite taste the same.

I have never tried the bacon grind but I imagine it's good. My preference would be for beef fat over raw pork fat. Raw pork fat is not very tasty, but beef fat has a pleasant taste. Imagine eating pork sausage with no seasonings versus a hamburger patty and you get the idea.

This definitely

Beef for burger pork for sausage w pork meat too

Dang Barry, I would have thought you would have all the hog fat you could want.

9 lbs meat 3lbs fat. Most seasoning packs are for 25 lbs so we split it in half. Buy a LEM mixer, it's worth the money. And does a great job

That's what I do.

Where are you guys getting the bacon ends? Could you just buy some bacon at sams for cheap and use it to get your fat?

Some grocery stores carry them. It comes in a large 3 or 5 pound box. It's all the pieces of bacon that are left over after it's all sliced up in the pretty little strips.