Learned my lesson...

  • 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.

broozer

Fire Starter
Original poster
Feb 3, 2024
73
247
Portland, OR
I tried using 97/3 ground Angus for my recent batch of Lockhart style sausage, trying to save a little money, and what a disappointment- dry, lacking flavor, and not juicy at all. So I did a little Googling about ground beef vs. ground chuck. You guys probably know this, but chuck is from the neck area, a much-used, flavorful and well marbled muscle on the cow, vs. the "toaster shakins'" meat used in ground beef, from all different cuts, which can be less marbled and less flavorful.

So I re-did a batch using 3 lbs. chuck roast ground on my LEM #5 and a pound of store-bought ground Duroc pork, and it turned out just as I remembered- juicy, flavorful and with that nice black pepper/cayenne kick. Absolutely my favorite type of sausage; never trying anything else.

20240928_154122.jpg
20240928_155128.jpg
20240928_160450.jpg
 
Second run looks great. You want anywhere from 80/ 20 to 75/25 fat to meat to make sausages.
 
  • Like
Reactions: mike243
Sure does look good . Nice adjustment .
I " saved " money on some pork sausage my Dad had from a church fundraiser he worked with .
Had been in the freezer to long . Damn nasty " freezer fat " taste .
 
SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.

Latest posts

Hot Threads

Clicky