Mixing different meat

[smokin pop-pop]

Does or has anyone ever mixed different store bought meats for making sticks. I was thinking about trying to mix 80/20 ground beef with ground pork ( if it is available) or ground turkey.

 

[oberst]

I have done like goose, venison and pork in a batch. Wouldn’t hesitate to mix different ingredients. Not sure on poultry; someone should have an opinion on that.

 

[crazymoon]

Mixing meats is fine , I have never done poultry with other meats.Poultry would have to be cooked to an IT of 165, which is higher than I take my meat sausage IT. This could result in drier than you want sausage meat or fat out ? Need the sausage experts to respond.

 

[GaryHibbert]

I've mixed 50/50 ground beef and ground pork. You couldn't tell the difference between it and 100% beef--just a lot cheaper (you can make more)
Gary

 

[SmokinAl]

I use a combo of ground beef & ground pork all the time.
Al

 

[BGKYSmoker]

90/10 ground beef if your going to cut in ground pork.

 

[tx smoker]

"Does or has anyone ever mixed different store bought meats for making sticks. I was thinking about trying to mix 80/20 ground beef with ground pork ( if it is available) or ground turkey."

I just did my third batch of snack sticks a few days ago. First two were all beef. They were OK but nothing to write home about. This last batch was 80 / 20 beef to pork. The 20% pork was actually just cheap, fatty bacon I bought at the local grocery. These were by far the best sticks I've ever had and all my friends who have tried them are in agreement. I did use a totally different recipe this time though which accounts for a lot of the flavor difference. My first two attempts I used somebody else's recipe. Last time I literally wrote the recipe down, completely shooting from the hip, while the cut up meat was in the freezer chilling to be ground. I've found that with the different ratio of meats you'll get a much more pleasant texture to the finished product....at least what I experienced this time around. I've already trashed the first two recipes and replaced them with my new one :-)

Robert

 

[jimmyinsd]

It's pretty common as you can see. I just finished a batch of summer sausage with beef pork and venison. In fact I think more sausage is likely made with mixtures of meat than just one straight kind.

 

[oil99]

What percentage do people use fresh ground vs store bought? I've never used store bought but can appreciate the convenience.

Are there any considerations regarding cooking temp and contamination or do you just treat it the same as fresh ground?

 

[jimmyinsd]

What percentage do people use fresh ground vs store bought? I've never used store bought but can appreciate the convenience.



Are there any considerations regarding cooking temp and contamination or do you just treat it the same as fresh ground?

I raise my own cattle and do a lot of our own processing so i can't say for sure, but I would go to 160 or 165 on beef that came from a proceasing plant and had been sitting on a grocers shelf for a few days, hard to say for sure how many times its been repackaged. I am much more confident in the safety of a piece that was fresh ground or came from my animal and out of my freezer.