angel4us When you buy ground beef from the store it has normally already been ground twice so it should be ready to use to make Summer Sausage. We recommend once through a 3/16th plate and then the second grind on a 1/8th plate. It might be difficult to tell if Kroger did a second grind at 1/8th but even if they did it twice at 3/16th that shouldn’t cause you too much difficulty, you just want to make sure you are getting good protein extraction when you are mixing it. Remember, if you are adding Encapsulated Citric Acid go right to the smokehouse after stuffing as it acts as a cure accelerator. Let us know if you have any other questions.
I had a home butchered steer heart given to me this weekend. I am thinking about cutting it open and removing all arteries and valves etc, and slicing it into jerky. Any thoughts on it. I have had heart before but as a roast and was quite tasty. Feed back please
Go to youtube and search for meateater and deer heart. Great video on how to clean a deer heart. Suspect the beef heart is comparable enough. They have a second video on grilling it up with a bourbon butter glaze. I did this with my deer this year and it was delicious. No idea about how it would do with jerky though.
Denny I’ve never had heart jerky but the boss swears that it’s the best. The plan was to have some available at the shop for Valentine’s Day
Let me know how yours turns out.