Making beef summer sausage

Discussion in 'Sausage' started by frassettor, Jun 25, 2008.

  1. frassettor

    frassettor Fire Starter

    I will be making a batch of beef summer, and was wondering if its the same as venision? I got beef trim, and pork trim.. I usually cook it to 150 degrees internally with venison...Can I do it with beef as well?
     
  2. pineywoods

    pineywoods Smoking Guru Staff Member Administrator Group Lead SMF Premier Member

    and please don't forget the Qview
     
  3. justsmoke2

    justsmoke2 Smoking Fanatic

    When I use beef I don't go any higher then 85% lean. I went 90% once and it chewed like sawdust. Flavor was there but it was dry. I usually try to maintain 80% 20% ratio. I use usually use 2lbs venison to 1lb beef(80/20) and most non venison eaters cannot tell the difference. When using pork filler I had trouble keeping the ends from drying out. With beef I cook to 145 to 150 and then sub merge in ice water til they cool down 110 degrees internal temp. I have done close to 3000lbs of summer sausage in my time as a novice so any questions I will give you what I have experienced. I also add 1/3 teaspoon of cayenne pepper if you want to spice it up if your using a summer sausage kit.
     
  4. waysideranch

    waysideranch Master of the Pit OTBS Member SMF Premier Member

    Welcome and you betcha. Good luck.
     
  5. mulepackin

    mulepackin Master of the Pit OTBS Member SMF Premier Member

    Should work just fine. Keep us posted.
     

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