Summer sausage

Discussion in 'Meat Selection and Processing' started by markyque, Sep 8, 2016.

  1. markyque

    markyque Smoke Blower

    I found rump roast at Fresh Thyme for $1.99 per pound. Would that make good SS? Should I mix it 80/20 with pork butt?

     
  2. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Rump will work, trim off the hard fat. I'd mix it closer to 70-30 or even 65-35. It's pretty lean and may dry out on you.
     
  3. dward51

    dward51 Master of the Pit OTBS Member

    Dang!!!! that was a good price.
     
  4. markyque

    markyque Smoke Blower

    Thanks for the advice, I didn't realize all fat isn't equal. I'll try 70/30.
     
  5. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Yeah the hard fat cap on beef isn't that great. The marbling in the meat is what you want, but not the sinew or silver skin that resides between the fat and meat.
     

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