80/20 hamburger

[mrbeef]

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?

 

[DanMcG]

I've used it for sticks and summer sausage with good results.

 

[driedstick]

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!! 

A full smoker is a happy smoker!!

DS 

 

[reinhard]

80/20 is great for sausage if you want to go all beef.  If chucks are on sale I go with chuck roasts.  Reinhard

 

[mrbeef]

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.

 

[driedstick]

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

 

[mrbeef]

I was gonna try curleys ring bologna

 

[ndwildbill]

I use 80/20 for both jerky and beef sticks...works well for both.

 

[driedstick]

I take it this is the one

http://curleyssausagekitchen.com/Seasonings/Smoked-Seasonings/Ring-Bologna-10.html

If you are only going to do 10lbs then get just 10lbs of beef and you are good to go. don't forget to buy your casings.

Let us know how it comes out 

DS 

 

[mrbeef]

Yep, it's that one. I will let everyone know. To bad he cant ship it till the 14th! Thanks for the help.

 

[mrbeef]

20150918_174639.jpg

• mrbeef
• Sep 18, 2015

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.

 

[reinhard]

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.

 

[mrbeef]

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• mrbeef
• Sep 19, 2015

between being eager, canning tomato juice and drinkin ice cold coors light perhaps I put to many rings in the smoker!!!

 

[mrbeef]

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• mrbeef
• Sep 19, 2015

these taste great but have alot of liquid in the casings. I did a water bath as instructed or maybe it has to do with the non high temp cheese.

 

[DanMcG]

What temp did you take them too?

 

[mrbeef]

155

 

[doctord1955]

ive used regular cheese for years and have no problem!  How high was temp in ur smoker?

 

[mrbeef]

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.

 

[reinhard]

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

 

[mrbeef]

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?