Summer sausage



  • In the past while making summer sausage I have used ground beef 80/20 about 8 pounds and about 4 pounds mixed together… what mixture do you use for summer sausage



  • You would pretty much use the same ratio, maybe go 70/30, when I made the Jalapeno summer sausage I did about a 70/30 with Pork and it turned out great.


  • Walton's Employee

    @medeling32 What @Boudreaux said is perfectly fine. You could make it with anything you want, 100% beef, 100% pork will work too! The biggest thing to know if you are going lower than 20-30% pork is that the texture will be a little different than you might be used to. Pork fat has a creaminess to it that beef fat just does not have, this is why it generally makes the best Sausage and Snack Sticks.


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  • @txbigly
    I’d say 30-45 days still isn’t too long. I wouldn’t go much past 45 though.
    As long as it is still in the original vacuum packaging, and the packaging doesn’t start to expand (gas released from the meat), you should be fine wet aging for quite some time. When you open the package, you should notice pretty quickly if it sat too long and spoiled. The odor will be quite foul and noticeable. So, I’d shoot for the 30-45 day mark, and you should be good with that.

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    @Joe-Hell ROFLOL 🙂

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  • @Austin I had the three 3 in 1 gig once…once 😒

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