Beef Sausage

Sausage making and curing meats.

Moderator: TBBQF Deputies

User avatar
Cajunsmoke13
Pilgrim
Posts: 36
Joined: Thu May 21, 2015 6:31 pm
Contact:

Beef Sausage

Postby Cajunsmoke13 » Fri May 22, 2015 9:03 pm

Anyone ever make a beef sausage? Recipes? Thanks
User avatar
jerrykr
Pilgrim
Posts: 45
Joined: Thu Jun 12, 2008 1:00 pm
Contact:

Re: Beef Sausage

Postby jerrykr » Wed May 27, 2015 9:06 am

Packer Brisket works very well. I have measured the fat to lean many times, (by weight) and it is always close to 30-35% fat. Just right.
Cube everything up, separating the fat and lean. Then mix the cubes up with your spice.
The reason is to get the fat mixed well with the lean before grinding. The smaller you cut your cubes, the more consistant your mix will be.

I also like to mix in a Pork Butt. Most Pork Butts are around the same % of fat 30-35%
That usually nets you about 20 lbs of sausage, which is manageable and makes it worth while to clean up all your tools.
User avatar
Cajunsmoke13
Pilgrim
Posts: 36
Joined: Thu May 21, 2015 6:31 pm
Contact:

Re: Beef Sausage

Postby Cajunsmoke13 » Wed May 27, 2015 5:26 pm

Thanks Jerry. Much appreciated. Might have to give it a try.
User avatar
ChileFarmer
Forum Star
Posts: 6602
Joined: Sun Feb 18, 2007 6:18 pm
Location: Jacksonville,Texas
Contact:

Re: Beef Sausage

Postby ChileFarmer » Wed May 27, 2015 5:42 pm

I have made beef (brisket) sausage. Now I didn't say it was bad. I find that we like the pork sausage much better. And pork butt is on sale this week $1.27 pound. CF :D
OK, get over it, you lost. God bless America

http://s235.photobucket.com/albums/ee175/ChileFarmer" target="_blank
Lots of Sub folders to.

http://curingandsmoking.blogspot.com/" target="_blank

Return to “Sausage and Cured Meats”

Who is online

Users browsing this forum: No registered users and 1 guest