Making beef summer sausage

[frassettor]

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?

 

[pineywoods]

and please don't forget the Qview

 

[justsmoke2]

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.

 

[waysideranch]

Welcome and you betcha. Good luck.

 

[mulepackin]

Should work just fine. Keep us posted.