What kind fat or meat/fat do you use for ground Elk, Pork, Beef or other or nothing. And what % do you use. I have heard some guys will get 70/30 ground beef and and it to the Elk in different percentages. I know if you plan on using some of the ground for burgers you will most likely need a higher fat percentage just so it doesn't fall apart. Some say just and egg and bread crumbs. What's your take?