Beef Chorizo sounds like an idea thanks guys

Thanks for the idea’s guys could not see just to throwing away
do you think i can use it in place of port fat in some sausage recipes

I just picked up a beef brisket and am going to smoke it sat or sun
Question is is it good to save the 1
to 2# of trimmed off Beef fat for
Sausage making hate to throw out all that trim if i can use it in sausage
thanks bigdave

Well thank you for the look at my problem next time try to cook in the smoker with your cooking schedule for smoker i don’t think i can run my smoker below 150 and keep it making smoke! time will tell time to run some test’s on min temps on it
thanks again Dave

Sorry second grind through 3/16 plate

OK we will give you all the info i can
recipe
5# pork butt
4# ground chuck
1#pork back fat
4 TBS kosher salt
1 TBS black pepper
2 TBS Spanish paprika
3 TBS chopped garlic
11/2 of dried Marjoram
2 TBS white sugar
1 1/2 each of the following
All ground thyme - celery seed-coriander- nutmeg
2 tsp instacure
1 1/2 cups dry none fat milk powder ground fine
2 cups ice water
Ground all meat through 3/8 plate
all meat was ice cold and mixed very well and very sticky so good extraction
stuffed in to 36 to 38 pork casings
smoked i guess 4 to 5 hour cold smoke till color was good smoker never got over 70 degrees removed to 180 water for 10 to 15 mins till it hit 155 temp no fat in water plunged in to sink of ice water
bagged one day in fridge
grilled slowly till 160 degrees
Was very dry and not much flavor was nice and wet at stuffing went right out of suffer in to cases no idea what went wrong first time doing cured sausage recipe sounded good only thing i can think of was cold smoking to long i like smoke taste thank for your time Dave

bigdave said in Problems with smoked Kielbasa:

Problems with cured sausage Kielbasa

turned out very dry cold smoked 8 hrs hot water bath till 155 very firm and dry inside should not have cold smoked?? warm smoke? 10# 2 cups water 1# back fat 5# pork butt 4# chuck FIRST TIME WITH SMOKED SAUSAGE AND CURE #1 help what did i do wrong new to making sausage

Problems with cured sausage Kielbasa

turned out very dry cold smoked 8 hrs hot water bath till 155 very firm and dry inside should not have cold smoked?? warm smoke? 10# 2 cups water 1# back fat 5# pork butt 4# chuck FIRST TIME WITH SMOKED SAUSAGE AND CURE #1