Using Frozen Ground Beef in Summer Sausage?

[FFchampMT]

Doing a deep dig in our freezer revealed about a 20lb stash of extra hamburger from our farm beef from last year. With another 1/4 beef on the way in February I'm looking for ways to use some of this up.
What about summer sausage?

It's about 90/10 burger and 2x course ground. I'd like to mix with fresh pork butt and some fat back to get to a good 80/20 ratio and have a beef pork blend. Does anyone foresee any issues running thawed year old burger with fresh pork?

I'm thinking I'll run the pork and fat separately through the course plate, put it all in the mixer with the thawed beef, mix with seasoning, and run it all back through with a fine plate and then stuff?

Using Butcher and Packer Summer Sausage Seasoning (I-114), cure #1, and adding ECA and maybe hitemp cheese in a log or 2.
I'm pretty new to sausage making so any help would be appreciated.

 

[DanMcG]

I do it all the time, I like mine closer to 90/10

 

[SmokinEdge]

Good to go. Post up pics.

 

[FFchampMT]

Good to go. Post up pics.

Will do! Thanks for the response.

 

[poacherjoe]

Doing a deep dig in our freezer revealed about a 20lb stash of extra hamburger from our farm beef from last year. With another 1/4 beef on the way in February I'm looking for ways to use some of this up.
What about summer sausage?

It's about 90/10 burger and 2x course ground. I'd like to mix with fresh pork butt and some fat back to get to a good 80/20 ratio and have a beef pork blend. Does anyone foresee any issues running thawed year old burger with fresh pork?

I'm thinking I'll run the pork and fat separately through the course plate, put it all in the mixer with the thawed beef, mix with seasoning, and run it all back through with a fine plate and then stuff?

Using Butcher and Packer Summer Sausage Seasoning (I-114), cure #1, and adding ECA and maybe hitemp cheese in a log or 2.
I'm pretty new to sausage making so any help would be appreciated.

I would like to hear about the comparison between the SS with and without the ECA ? See if it makes a big difference or not. Good luck

 

[FFchampMT]

I would like to hear about the comparison between the SS with and without the ECA ? See if it makes a big difference or not. Good luck

I definitely like a tangy summer sausage. A semi-regional company called Cloverdale does a Tangy Summer sausage that's going to be the yardstick family and friends measure against because it's so popular.

 

[Steve H]

Yup, I use it as well. I find the 70/30 works for my liking. And I add 3 tsp ECA per 5 pounds of meat.

 

[crazymoon]

FF, I have done this many times with good results , I am a Fermento man instead of ECA for my tang.

 

[chopsaw]

I am a Fermento man instead of ECA for my tang.

CM , how much do you add to say a 5 lb batch ? I never seem to taste a difference . I guess I need to add more ?

 

[crazymoon]

CM , how much do you add to say a 5 lb batch ? I never seem to taste a difference . I guess I need to add more ?

CS, I add one ounce per pound of meat and get some tang.

 

[chopsaw]

CS, I add one ounce per pound of meat and get some tang.

Thanks . That also acts as your binder ?

 

[zwiller]

As usual Rich is ahead of me... 1oz per pound is 6.25% I planned to try 3% first.

 

[crazymoon]

Thanks . That also acts as your binder ?

CS, Fermento has skim milk in it to act as a binder.