All Beef or Pork and beef summer sausage

Discussion in 'Sausage' started by skinnyt, Dec 19, 2014.

  1. Tomorrow I will be attempting to make my first batch of summer sausage. I've read where you need beef and pork. Can you use just a straight beef? 
     
  2. I'm no means an expert but I think you need a certain % of fat in there to keep it from being too dry. I mix deer/elk with ground pork as a 50/50 mix with good results. Deer/elk is much leaner than beef, however.
     
  3. stanjk

    stanjk Smoke Blower

    No problem using all beef. I've made SS with 73% ground with good results. I've seen recipes using 80/20 also, but have never tried it myself. If your beef is really lean you could add some pork fat to it. 
     
  4. I've made all beef with a chuck roast. Turned out pretty darn good. Probably had 75/25.
     
  5. elginplowboy

    elginplowboy Meat Mopper

    I use 80/20 ground chuck all the time with great results. What recipe are u planning on using?
     
  6. I also use 80/20 ground chuck all the time. I don't much care for the 73/27 ground beef. If you will use the search bar you will find a lot of good recipes.

    Happy smoken.

    David
     
  7. driedstick

    driedstick Smoking Guru OTBS Member SMF Premier Member

    Yep 80/20 here also, I did my last Snack sticks 7 1/2lbs lean (93 - 7) and 5lbs ground poke and probably the best snack sticks to date for me. 

    Good luck and let us know how it comes out. 

    A full smoker is happy smoker 

    DS
     
  8. I bought the high mountain starter pack original. I'm new to this so I bought an all in one kit for my first time.
     
  9. driedstick

    driedstick Smoking Guru OTBS Member SMF Premier Member

    Nothing wrong with that I still mostly pre packed seasonings. 

    DS
     
  10. I also use 80/20 ground chuck with no problem. I don't much care for 73/27.

    If you will use the search bar you will find a lot of good recipes.

    Happy smoken.

    David 
    I have never used the High Mountain but I have heard nothing but good about it.

    Happy smoken.

    David
     
  11. crankybuzzard

    crankybuzzard Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    Just my 2 cents, but my SS is all beef unless I'm making venison SS.

    I grind chuckies, and then add 1 cup of non fat dry milk (NFDM) for each 5 pounds of meat. So far so good!



    For my venison SS, I add pork jowls or pork belly to my grind.
     

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