Summer sausage : different meats = different tastes.

[Drayken]

I know many people use venison. Sadly, I'm not a hunter. I'm making summer sausage. My first batch was brisket flat and pork butt. Loved the taste. But brisket flat is too expensive, and I've read alot of brisket fat is not as good as the fat from pork butt, so even whole packer brisket costs alot once fat is gone. My question, do you think something like London broil would give similar taste profile, or be totally different? (I can get London broil BOGO price, often. It's very lean, I use it for my beef jerky all the time, so I'd use even more pork butt fat, driving the cost even lower.

If I try a whole packer brisket, would I grind the HARD fat too?

 

[smokerjim]

personally i don't think you'll see much of a difference if any at all, just add more fat like you mentioned. you'll never know if you try it. also if chuck roast ever go on sale they would probably work good also.

 

[indaswamp]

I doubt you would notice the difference once the meat is ground.

 

[BGKYSmoker]

Just grind some chuck roast. If your getting off taste and smells then there is a problem somewhere?

 

[Drayken]

Just grind some chuck roast. If your getting off taste and smells then there is a problem somewhere?

Chuck is way more expensive where I live.

 

[wishbonz]

Chuck is way more expensive where I live.

ask butcher you want un ground chuck for burger

 

[zwiller]

Agree with the others you won't notice. LB and butt SS sounds like a winner to me.