BRADLEY SMOKER | "Taste the Great Outdoors"

Smoking Techniques => Sausage Making => Topic started by: Iowabucks on April 07, 2018, 09:52:14 am

Title: Whats a good beef/pork ratio for summer sausage?
Post by: Iowabucks on April 07, 2018, 09:52:14 am
Hey everyone, first time sausage maker, long time smoker here.

I plan on tomorrow making some summer sausage, brats, Italian sausage, and some beef sticks. This will be my first attempt. I have been doing a lot of reading and still have not figured out the proper meat ratios for different sausages.

Brats I would assume are 100% pork. Guessing Italian Sausage would be too? 

Would a 50/50 beef/pork combo work well for a summer sausage and sticks?

Would the amount of fat on the chuckies and butts be enough, or should I try and get some extra pork trim too?


Years ago I worked for a deer processor for a few years and made a lot of his deer brats, summer sausage, jerky, sticks, everything. He used a 50/50 mix of deer and pork for his summer sausage. Also included beef tallow but I don't remember the amounts of that.

Just trying to figure out if different types of sausages use different types of meat, or if it is more of a seasoning thing, between the different types of sausages.

I'm on my way out to buy a number of pork butts and chuck roasts. Hoping to do at least 30 lbs of various meats and sausages.
Title: Re: Whats a good beef/pork ratio for summer sausage?
Post by: Gafala on April 07, 2018, 10:20:35 am
Most of the time I use what my butcher has 50/50 he will add more pork if I ask for it. Sausage is what you use as a spice, summer sausage, brats, baloney., even my salami is the same grind its just the spices used.
Title: Re: Whats a good beef/pork ratio for summer sausage?
Post by: watchdog56 on April 09, 2018, 05:27:27 am
When I make venison summer sausage I use 3# venison to 1 # pork butt. Version is leaner than beef but it comes out real good.
 For beef stick I found using regular 80/20 GB works well. Tried 85/15 and it seemed a little on the dry side.