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All Beef or Pork and beef summer sausage

post #1 of 11
Thread Starter 

Tomorrow I will be attempting to make my first batch of summer sausage. I've read where you need beef and pork. Can you use just a straight beef? 

post #2 of 11

I'm no means an expert but I think you need a certain % of fat in there to keep it from being too dry. I mix deer/elk with ground pork as a 50/50 mix with good results. Deer/elk is much leaner than beef, however.

post #3 of 11

No problem using all beef. I've made SS with 73% ground with good results. I've seen recipes using 80/20 also, but have never tried it myself. If your beef is really lean you could add some pork fat to it. 

post #4 of 11
I've made all beef with a chuck roast. Turned out pretty darn good. Probably had 75/25.
post #5 of 11
I use 80/20 ground chuck all the time with great results. What recipe are u planning on using?
post #6 of 11

I also use 80/20 ground chuck all the time. I don't much care for the 73/27 ground beef. If you will use the search bar you will find a lot of good recipes.

Happy smoken.

David

post #7 of 11

Yep 80/20 here also, I did my last Snack sticks 7 1/2lbs lean (93 - 7) and 5lbs ground poke and probably the best snack sticks to date for me. 

 

Good luck and let us know how it comes out. 

 

A full smoker is happy smoker 

 

DS

post #8 of 11
Thread Starter 

I bought the high mountain starter pack original. I'm new to this so I bought an all in one kit for my first time.

post #9 of 11
Quote:
Originally Posted by SkinnyT View Post
 

I bought the high mountain starter pack original. I'm new to this so I bought an all in one kit for my first time.

Nothing wrong with that I still mostly pre packed seasonings. 

 

DS

post #10 of 11

I also use 80/20 ground chuck with no problem. I don't much care for 73/27.

If you will use the search bar you will find a lot of good recipes.

Happy smoken.

David 

Quote:
Originally Posted by SkinnyT View Post
 

I bought the high mountain starter pack original. I'm new to this so I bought an all in one kit for my first time.

I have never used the High Mountain but I have heard nothing but good about it.

Happy smoken.

David

post #11 of 11
Just my 2 cents, but my SS is all beef unless I'm making venison SS.

I grind chuckies, and then add 1 cup of non fat dry milk (NFDM) for each 5 pounds of meat. So far so good!




For my venison SS, I add pork jowls or pork belly to my grind.
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