Hey guys I have a few questions about making "summer sausage" out of ground beef. I've done this a few times using a recipe from Bearcarver for his meat logs. Taste great and I was pleased with it as well as everyone that tried it. However, I'm ready to try something different. My thoughts were I'd like the consistency to be a little firmer. I don't have a stuffer and I prefer to not use casings. The last time I made this I actually used my jerky gun with nothing on the end stood it on the cutting board and packed the log that way and then pressed it out on the counter. I was thinking though if I had a finer grind of meat that it would possibly pack tighter.
I use what I think is 80/20 ground beef from the locker plant. (my in-laws are cattle farmers) I wondered if I could run that beef through our food processor on pulse for a short time to maybe get a finer grind to it and perhaps also distribute the spices more before pressing it out of my jerky gun again to make the log. Any thoughts?
And my second question is. If I could use the food processor to do this could I grind in some bacon perhaps for some more flavor?