Learned my lesson...

[broozer]

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.

 

[kelbro]

Looks great!

 

[DougE]

Second run looks great. You want anywhere from 80/ 20 to 75/25 fat to meat to make sausages.

 

[BrianGSDTexoma]

Looks awesome!

 

[chopsaw]

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 .

 

[broozer]

Second run looks great. You want anywhere from 80/ 20 to 75/25 fat to meat to make sausages.

I did use 1 pound of ground pork with the 3 pounds of hamburger, but the 97/30 is just too lean I guess.