Got a text from Dave the other day asking if I needed help finishing up my elk. Hell yeah.

Shows up tonight, and in 5 1/2 hours we wrapped what I had already cut and then proceded to grind up a metric ass ton burger on Rocket Red's Cabela's grinder. I'll be dropping off some burger and steaks for Ryan. I figure I have about 200+ pounds of burger. Maybe the same amount in steaks.

BTW, we used Salmonella's suggestion on adding some 27% fat content beef burger to the elk after the first grind. I figured that after that we had about a 6% fat content, so it is pretty lean, but has enough fat to add some flavor. I'll let you know how the burger turns out.

Take some time to get to know a few of these folks here, and learn from what they have to share. If you don't, you're missing out on the best part of this board.