Quick Q

[Steve H]

Got a question. Since I'm not being able to find fat back of either pork or beef. And my desire to do smoked pepperoni salami this weekend. I was wondering if I could just get some ground beef. Either at a 80/20 or 70/30 ratio. Anyone here done this? I would prefer doing my own grind. But perhaps this will do?

 

[tallbm]

Got a question. Since I'm not being able to find fat back of either pork or beef. And my desire to do smoked pepperoni salami this weekend. I was wondering if I could just get some ground beef. Either at a 80/20 or 70/30 ratio. Anyone here done this? I would prefer doing my own grind. But perhaps this will do?

I've done it to make sandwich meat from ground meat formed into loaves. The meat needed to be 80/20 so I just bought it from the store and rocked on! The same should work for you as my sandwich meat recipe was the same recipe used for making sausage with that item so you should be ok :)

 

[Steve H]

Cool! Thanks!

 

[Bearcarver]

Got a question. Since I'm not being able to find fat back of either pork or beef. And my desire to do smoked pepperoni salami this weekend. I was wondering if I could just get some ground beef. Either at a 80/20 or 70/30 ratio. Anyone here done this? I would prefer doing my own grind. But perhaps this will do?

I use 80-20 Ground Beef for all my Unstuffed Beef Sticks, Bear Logs, and Bear Loaf.
Works Great!!

Bear

 

[Steve H]

I use 80-20 Ground Beef for all my Unstuffed Beef Sticks, Bear Logs, and Bear Loaf.
Works Great!!

Bear

Awesome news! I thought it would work. But hearing this from the vets makes me feel better.

 

[SonnyE]

I got away from 90/10 and back to 80/20.
Back to the flavorful side of hamburger.

Good luck with your recipe Steve.
I look forward to some pictures I can print out and taste.... :confused:o_O