Summer sausage ?

[kyle]

@ndmike I never tried it with summer, but when I make hot dogs I use half venison and half 73/27 beef for the fat and they turn out great. No pork in them and they hold together good

[twilliams]

@ndmike me personally i would do lean ground round and add pork. If you dont want to use pork then next best thing is pork fat. The chubs would work, will just be a bit greasy im thinking with the straight beef

[rich]

use 73% all the time works great

[glen]

I use pork in almost every meat mixture except summer sausage where I prefer beef only

[rjsenk]

I use 80/20 all of the time without any issue.

[Mean Dean]

I use 80/20 all the time for all beef summer sausage. Works fine.

[processhead]

I see no reason not to use ground beef, especially fresh ground, but would argue that grinding your own fresh meat is generally going to make a better quality product than something that has been ground and frozen for unknow periods of time.

[ND Mike]

Thanks for the input guys! Appreciate it!!!

[RJ Adventures]

So when I made these last snack sticks, I had some 80/20 burger out of our cow from last year we processed… I added about 12 oz pork fat to 8 lbs of the 80/20 beef and the snack sticks turned out amazing! Id like to try a similar ratio for some summer sausage

[caryfr5]

the only way i’ve ever done sticks or SS…Never went wrong!!!

[RJ Adventures]

caryfr5 whats that, using like an 80/20 mixture? I know Jonathan recommend in the video they made that using pork fat with wild game in a 75/25 ratio seemed to taste the best

[caryfr5]

RJ Adventures yes