Ground Bison questions

A coworker gave me 4#s of bison. 2 packages of 2#s each. I have never cooked bison, but I couldn't pass it up. He may be bringing me more if I like it. So, I have searched the forums and found a few threads regarding ground bison. Now I am just more confused. :wacko:

With 1 package I was wanting to do some burgers. Should I grill them on the kettle or do smash burgers on the BS? 100% bison or mix it with something (10-15% pork) for some moisture? if I mix, do I regrind with the pork or just mix by hand? Is there such a thing as over grinding meat?

With the other package I want to do a smoked meatloaf. I was thinking of a 50/50 of pork/bison. Does this sound about right? Cook to what temp? Do I take it to around 165*? That is when I usually pull off my meatloaf.

Signed,
Baffled by Bison

Norm said:

I'd do them on your BS.

Unless it's really lean looking I'd try it straight up the 1st time. If they look to lean I'd grind a fatty meat of your choice and hand mix it in. I've never had good luck doing a double grind. Good luck in whatever you decide!

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Great idea!! Why didn't I think of a fatty. (Don't answer that)

DerHusker, that looks great. Thanks for the link also. Did you use 100% bison?

ebijack said:

I made 10 bison/ground brisket meatloafs. 15lbs bison, 12 lbs ground brisket. Brisket for the fat and flavor. Smoked at 250* to IT of 165* Worked great.

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That's a lot of meatloaf. Did thr beef drowned out the taste of the bison.