medeling32 last edited by
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
AdamCA last edited by
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.
@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.
@Joe-Hell I can’t argue with this guy
@Jonathon A couple of suggestions for smoking cheese. 1) I agree with using an alternative methode of generating the smoke. I personally use the Amazing Smoking Tube with great results. I have a Yoder Smokers YS640 with a second shelf, this allows me to put the smoke generator on the lower level and have the cheese above it. Less heat allows us to smoke even soft cheeses like Brei. 2) I would try to do my smoking at the coolest time of the day. You only need 1-2 hours to get a good smoke flavor. Have fun.
Does anyone have a PK Grill? (Not the smokers) Are they all they are hyped up to be? I’m thinking about entering a steakcook off and getting one.