Summer sausage ?

Discussion in 'Sausage' started by meat-man, Jun 26, 2008.

  1. meat-man

    meat-man Smoking Fanatic SMF Premier Member

    When you make summer sausage is there a ratio beef to pork you should mix. I was thinking maybe 10lb's of hamburger and 1 pork butt. Or do I need to add pork?
     
  2. salmonclubber

    salmonclubber Master of the Pit OTBS Member

    yes i would add pork if i make a ten pound batch i use 7 pounds of beef and 3 pounds of pork i use pork butt
     
  3. justsmoke2

    justsmoke2 Smoking Fanatic

    I have used straight beef. The only thing is I used 80% lean burger. Not to fatty, still healthy, and just enough fat for flavor. I would not go any leaner then 85% it will have a tendency to dry out.
     
  4. meat-man

    meat-man Smoking Fanatic SMF Premier Member

    Cool guy's thank's [​IMG]
     
  5. kosy1993

    kosy1993 Newbie

    Summer sausage is more forgiving than smaller linked sausage. I have even made straight venison Summer Sausage without added fat.

    Don't rush the cooking phase; smoke low and slow ~160. Once the internal temperature reaches 120 I will increase the heat on the smoker to ~180.

    Good luck

    Kosy1993
     
  6. lcruzen

    lcruzen Master of the Pit OTBS Member

    Pork also adds a nice texture and flavor to SS.
     
  7. waysideranch

    waysideranch Master of the Pit OTBS Member SMF Premier Member

    Good luck. Please post q-view of them suckers when your done. Thanks.
     
  8. meat-man

    meat-man Smoking Fanatic SMF Premier Member

    Got some in the smoker now [​IMG]
     

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