Summer sausage ?

meat-man

Smoking Fanatic

Original poster

SMF Premier Member

Jun 11, 2008

443

10

Missouri

• Jun 26, 2008

• #1

When you make summer sausage is there a ratio beef to pork you should mix. I was thinking maybe 10lb's of hamburger and 1 pork butt. Or do I need to add pork?

 

salmonclubber

Gone but not forgotten. RIP

OTBS Member

Jul 3, 2005

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forks washington

• Jun 26, 2008

• #2

yes i would add pork if i make a ten pound batch i use 7 pounds of beef and 3 pounds of pork i use pork butt

 

justsmoke2

Smoking Fanatic

Mar 10, 2008

311

10

Peck, Michigan

• Jun 27, 2008

• #3

I have used straight beef. The only thing is I used 80% lean burger. Not to fatty, still healthy, and just enough fat for flavor. I would not go any leaner then 85% it will have a tendency to dry out.

 

meat-man

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Original poster

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Jun 11, 2008

443

10

Missouri

• Jun 27, 2008

• #4

Cool guy's thank's

 

kosy1993

Newbie

Feb 19, 2008

4

10

• Jun 27, 2008

• #5

Summer sausage is more forgiving than smaller linked sausage. I have even made straight venison Summer Sausage without added fat.

Don't rush the cooking phase; smoke low and slow ~160. Once the internal temperature reaches 120 I will increase the heat on the smoker to ~180.

Good luck

Kosy1993

 

lcruzen

Master of the Pit

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Apr 16, 2007

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Hell, Michigan

• Jun 27, 2008

• #6

Pork also adds a nice texture and flavor to SS.

 

waysideranch

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Apr 17, 2008

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Kansas

• Jun 27, 2008

• #7

Good luck. Please post q-view of them suckers when your done. Thanks.

 

meat-man

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Original poster

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Jun 11, 2008

443

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Missouri

• Jun 27, 2008

• #8

Got some in the smoker now