80/20 hamburger

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
SMF is reader-supported. When you buy through links on our site, we may earn an affiliate commission.

mrbeef

Smoke Blower
Original poster
Jan 17, 2015
96
23
SE Iowa
I seen some 80/20 hamburger on sell and wondered if anyone made beef ring bologna or beef sticks out of it or would you want to add pork?
 
I do all my summer sausage and snack sticks with it with great results also. If you go with a leaner beef per say 90/10 I would add some pork but 80/20 is good stuff!! 

goodluck.gif


A full smoker is a happy smoker!!

DS 
 
I bought 10 lbs of 80/20 today, will I need to grind more or just mix in the seasoning? Also should I use powdered milk? Do you normally use that ingredient? Thanks for all the replys.
 
I bought 10 lbs of 80/20 today, will I need to grind more or just mix in the seasoning? Also should I use powdered milk? Do you normally use that ingredient? Thanks for all the replys.
Most all my s/s sausages and snack sticks I put in NFDM, 

I bought 10 lbs of 80/20 today, will I need to grind more or just mix in the seasoning -  need to see recipe, what does it call for????

Good luck and let us know. 

DS
 
Yep, it's that one. I will let everyone know. To bad he cant ship it till the 14th! Thanks for the help.
 
this is my first time stuffing ring bologna or sausage for that matter so I apologize I only have this one picture. They are sitting in the fridge over night now but was wondering how long I can keep them in the fridge, just found out I gotta work in the morning. Also I found a couple air pockets, can I poke collagen casings like you can natural? I will make sure to take more pictures when there done. Thanks.
 
Sorry for the late reply but I would have said it's ok if you had to go to work.  Sure you can poke a needle in the casing where the pocket is.  Nice work on the rings!!! Reinhard.
 
It was ar 170 when I pulled them out at it of 155. That's why I wanted to use regular cheese. Unless water got in the casings during the water bath? I'm not sure what I did wrong. I followed curleys recipe card.
 
Mr. Beef, did you add powdered milk in the mix?  for 10 pounds you should use 2 cups of powdered milk along with 3 cups of cold water with 80/20 ground beef.  Reinhard
 
No I didn't. I thought about after reading alot on here but since this was my first time I figured I better follow the recipe card that was given to me for the 10lbs. Do you normally always add it?
 
SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.

Latest posts

Hot Threads

Clicky