I noticed on the moose burger processing post that there are different opinions on moose burger. I just got my first moose, and am planning on doing all the processing myself. My main question is;
Do most of you add beef fat, or leave it just as is?
When I have done deer, I trim all the deer fat off and add beef fat, because deer fat tends to stick to stick to the roof of your mouth. Is moose fat like this, or is it more like beef fat which stays liquid in your mouth?
Any thoughts and opinions are appreciated. Thanks.