Summer Sausage question for the experts...

[Sam3]

I'm getting close to jumping into the world of making and smoking chubs. I've read alot and found some recipes on the internet that I can try. But a majority are using 70% Venison and 30% pork. I have no more Venison in the freezer so my question is, should I use 93/7 GB or perhaps a lean rump roast or something like that and grind it?

Thoughts?

[mikecorn.1]

I like the question. Wondered the
Same thing. In my case I don't hunt and eventually would like to get a grinder and stuffer to make sausage also. So I also wondered what meats to use.


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[cobra6223]

Step back from the black hole before you fall in as once you fall in your life will never be the same and you'll got to bed and see nothing but recipes, sausage and what your next project will be !!! ;D. ow to be serious about your question, I believe the majority of us on here use 80/20 GB, as far as grinding your own, well it would be fun and always healthier as you know what you put in it, however I have always bought the 80/20 and some times I have just bought nonseasoned ground pork, saves a lot on time and clean up. I have good results with grinding pork or just cheating with the already ground pork. Once you get started into this watch out it will consume your life either by you wanting to make some thing or your friends asking when your going to make some and if you have children they will be like boat anchors on your legs till you make the next batch. Well I know didn't answer all your questions but hope it helps a little bit. As for Mike, you can ask a lot of people on here about stuffers and grinders and you will read for days the laundry list of ideas that you will get. I have a Gander mountain guide series #12 grinder and Weston 11# stuffer and I wouldn't trade either one as it was what I could afford at that time. Now with that being said a lot of the guys on here like the LEM products and Kirby makes a water stuffer that every body really likes and he is very good about setting it up to what you want, he also makes what seems to be killer mixer and from the pics and comments it looks awesome but I just don't have a drill to run it with so I use old reliable, my hands. So in the end I believe it comes down to personal preference and how much cash you want to spend. Well any way guys I'm the experts will also chime in, so have fun and remember once you start it will be way to late to ever stop.
Tim

[NePaSmoKer]

Use 80/20 , 85/15 or 90/10 ground beef.


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[Kevin A]

I'm getting close to jumping into the world of making and smoking chubs. I've read alot and found some recipes on the internet that I can try. But a majority are using 70% Venison and 30% pork. I have no more Venison in the freezer so my question is, should I use 93/7 GB or perhaps a lean rump roast or something like that and grind it?

Thoughts?

Hi Sam

All the SS chubs I've made have been either all beef, or a combo of lean beef & pork; no Bambi in the batches.
For an all-beef, I tend to use a good beef chuck roast for grinding & add some good pork fat if its too lean; for combo SS, I use chuck & pork butt.

-Kevin

A combo SS:

[nasels]

Nice pics. What exactly is to lean? I guess too lean makes it dry?

[Sailor]

On SS I use 80/20 for the majority of my recipes.  On some I will cut the 80/20 with pork butt.  8 pounds 80/20 and 2 pounds pork butt.  The beauty of sausage making is trying different things and develop a blend of meat and spices that you like.  This ain't no store bought stuff  ;D

Got to have some fat in the mix cause that is flavor and keeps it moist.

[Sam3]

On SS I use 80/20 for the majority of my recipes.  On some I will cut the 80/20 with pork butt.  8 pounds 80/20 and 2 pounds pork butt.  The beauty of sausage making is trying different things and develop a blend of meat and spices that you like.  This ain't no store bought stuff  ;D

Got to have some fat in the mix cause that is flavor and keeps it moist.

Great info, thanks everyone. I didn't want to go too lean..or too fat for that matter.