Has anybody made summer sausage with just ground beef? I was thinking of using the big 10 lb 80/20 or 73/27 chubs you can buy at Sam’s or Costco. I really want to make some Willies summer sausage with some jalapeño flakes and pepper cheese! Do you think this meat block would be fine or should I mix in some pork butt?

]]>https://waltonsdev.nodebb.com/topic/3788/summer-sausageRSS for NodeThu, 10 Sep 2026 20:52:24 GMTMon, 19 Apr 2021 21:58:12 GMT60RJ Adventures yes

]]>https://waltonsdev.nodebb.com/post/36694https://waltonsdev.nodebb.com/post/36694Mon, 03 May 2021 19:19:12 GMTcaryfr5 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

]]>https://waltonsdev.nodebb.com/post/35663https://waltonsdev.nodebb.com/post/35663Wed, 21 Apr 2021 13:41:35 GMTthe only way i’ve ever done sticks or SS…Never went wrong!!!

]]>https://waltonsdev.nodebb.com/post/35642https://waltonsdev.nodebb.com/post/35642Wed, 21 Apr 2021 05:08:33 GMTSo 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

]]>https://waltonsdev.nodebb.com/post/35611https://waltonsdev.nodebb.com/post/35611Wed, 21 Apr 2021 01:09:16 GMTThanks for the input guys! Appreciate it!!!

]]>https://waltonsdev.nodebb.com/post/35561https://waltonsdev.nodebb.com/post/35561Tue, 20 Apr 2021 20:53:49 GMTI 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.

]]>https://waltonsdev.nodebb.com/post/35538https://waltonsdev.nodebb.com/post/35538Tue, 20 Apr 2021 19:31:41 GMTI use 80/20 all the time for all beef summer sausage. Works fine.

]]>https://waltonsdev.nodebb.com/post/35536https://waltonsdev.nodebb.com/post/35536Tue, 20 Apr 2021 19:19:15 GMTI use 80/20 all of the time without any issue.

]]>https://waltonsdev.nodebb.com/post/35535https://waltonsdev.nodebb.com/post/35535Tue, 20 Apr 2021 19:18:16 GMTI use pork in almost every meat mixture except summer sausage where I prefer beef only

]]>https://waltonsdev.nodebb.com/post/35492https://waltonsdev.nodebb.com/post/35492Tue, 20 Apr 2021 14:40:00 GMTuse 73% all the time works great

]]>https://waltonsdev.nodebb.com/post/35473https://waltonsdev.nodebb.com/post/35473Tue, 20 Apr 2021 07:32:37 GMT@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

]]>https://waltonsdev.nodebb.com/post/35450https://waltonsdev.nodebb.com/post/35450Tue, 20 Apr 2021 00:57:22 GMT@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

]]>https://waltonsdev.nodebb.com/post/35441https://waltonsdev.nodebb.com/post/35441Tue, 20 Apr 2021 08:36:29 GMT