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.
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.