Lems summer sausage

[djkost]

I'm going to make summer sausage using just beef and pork. 4 # of beef to 1 # of pork and am wondering if this is enough fat? Also going to use Lems spices. Anyone use their mix before? Like to have some input on the ratio of fat to lean, Maybe I can get by using 80-20 beef?

[NePaSmoKer]

I'm going to make summer sausage using just beef and pork. 4 # of beef to 1 # of pork and am wondering if this is enough fat? Also going to use Lems spices. Anyone use their mix before? Like to have some input on the ratio of fat to lean, Maybe I can get by using 80-20 beef?

Yes i have use the LEM SS mix. You fat cut in looks good or why not just use the 80/20? i do most of the time when i want all beef SS, bologna, sticks.

[rcger]

I'm also in favor of using the 80/20.  It's worked well for me.  Also, while I've never made the LEM's Summer Sausage, my family is in love with the LEM Trail Bologna.  It's great!

[djkost]

Thanks for the information,

[djkost]

Well the Lems SS turned out good. I made 4 # regular and 1 # I added 1/2 teaspoon of cayann (spelled wrong) pepper. I used 80/20 beef. Both turned out great. Mixed it up and put it in the casings, left in fridge for 24 hours. Used alder smoke for 2 1/2 hours then internal temp to 155. Finished temp was 160. Hung for a few hours to air dry then into the fridge again.

[Consooger]

pictures?

[Tenpoint5]

I know it isn't much of a difference but I find 80/20 a tad greasy. So I have been using 85/15 lately, and am loving the end result. You might want to give it a try.

[djkost]

how do you upload a picture?

[djkost]

Here is the finished product.

[SiFumar]

Looks good!

[Consooger]

looks mighty tasty my friend. Cannot wait to start making sausage AND asking tons of more questions to others who know more than I!

[djkost]

Yes this forum is a good place to get information.

[mikecorn.1]

Here is the finished product.

Looks great!


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