Using Preground Beef for Sausage

Discussion in 'Sausage' started by jeffesonm, Feb 11, 2010.

  1. jeffesonm

    jeffesonm Smoke Blower

    Howdy folks... I'd like some input on using pre-ground beef for making sausage.

    Right around Christmas time I purchased a side of beef from one of my buddies. It came from the butcher frozen and vacuum sealed as a mix of roasts, steaks and ground beef, both burgers and 2 lb tubes.

    So my question is, any concerns with using the 2lb tubes of ground meat for making beef sausage?
  2. beardo

    beardo Newbie

    I think so,I made pepperoni snack stix with ground beef (I don't eat pork) so I use other meats to make goodies.Some vary wise and helpfull people are on the way.But I would find what flavor you want and go for it.. (snack stix-no pic did'nt happen) [​IMG]
  3. tlzimmerman

    tlzimmerman Meat Mopper

    I make mine all the time that way, the only concern I would have is use safe thawing it in the fridge or if you take it out, don't leave it out for extended periods of time.
  4. tjohnson

    tjohnson Smoking Guru Staff Member Moderator Insider OTBS Member SMF Premier Member

    We buy a side of beef every year and end up with 130+ pounds of hamburger. I use some of the hamburger in sausage and sticks, and use the round roasts/steaks for jerky.

    The quality of your beef(And Mine!) is far better than what you get at your local super market!

  5. pops6927

    pops6927 Smoking Guru Staff Member Moderator Group Lead OTBS Member SMF Premier Member

    No problem at all, I use the 80/20 5 lb tubes exclusively for beef summer sausage, or pork/beef franks.
  6. okie joe

    okie joe Smoking Fanatic OTBS Member SMF Premier Member

    Yes I have used ground beef and pork....both have been frozen.... I thaw and mix cure and add spices and stuff,,,,smoke, eat or after cooked freeze.
  7. jeffesonm

    jeffesonm Smoke Blower

    Thanks all for the feedback... will be sure to post some Qview once I start making some beef sausage[​IMG]
  8. rstr hunter

    rstr hunter Smoking Fanatic

    We do this every year when we butcher as we generally make the summer sausage in Jan from frozen meat and it turns out just fine. Good luck.
  9. travcoman45

    travcoman45 Master of the Pit OTBS Member

    It'll work just fine.
  10. danmcg

    danmcg Master of the Pit OTBS Member SMF Premier Member

    I do it all the time for my summer sausage and like Pops mentioned the 80/20 mix works great. Do you know how much fat is in your burger? The reason I ask is I have bags of burger from half a cow in the freezer that I haven't used for sausage yet, but it's very lean and i would have to add fat if I wanted a good sausage
  11. jeffesonm

    jeffesonm Smoke Blower

    No I'm not sure exactly how much is in there, but based on the burgers I've eaten so far, they're pretty fatty.

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