Our Homepage Donation to Forum Overhead Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Amazon Affiliate
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Q-talk


Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking.

Thread Tools
Old 10-22-2013, 03:08 PM   #1
Full Fledged Farker
Join Date: 01-20-13
Location: colfax ia
Default cut of beef

Can somebody tell me what cut of beef I should use to grind to make summer sausage or should I use pork. If so what cut.


padge31 is offline   Reply With Quote

Old 10-22-2013, 03:37 PM   #2
Got Wood.
Join Date: 11-02-11
Location: Penn Valley, CA

Unless I have wild game to use, I will go with a 50/50 blend of beef chuck and pork shoulder.......up to a 70/30 blend beef to pork.

bkleinsmid is offline   Reply With Quote

Old 10-22-2013, 03:38 PM   #3
Babbling Farker

Join Date: 12-18-12
Location: Dearborn Mi, Manton Mi

I just use pork butt
Michigan Custom 'Que
"Serving Those Who Have Served US"
Shirley Fabrication Custom Smoker
Member Great Lakes BBQ Assn
ServSafe Food Handler Certified
ButtBurner is offline   Reply With Quote

Old 10-22-2013, 10:33 PM   #4
somebody shut me the fark up.
IamMadMan's Avatar
Join Date: 07-30-11
Location: Pemberton, New Jersey

For all beef summer sausage I use 4.5 lb chuck (as is) and add .5 lb trimmed beef fat.

For Pork I use 4 parts pork to 1 part beef.

I am sure there are a hundred different recipes to pick from...

Last edited by IamMadMan; 10-22-2013 at 11:25 PM..
IamMadMan is offline   Reply With Quote

Old 10-22-2013, 10:48 PM   #5
On the road to being a farker
Join Date: 08-11-12
Location: North Bend, WA

Chuck or brisket are my favorite sausage ingredients.
dupemaster is offline   Reply With Quote


Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump

Forum Custom Search: Enter your Search text below. GOOGLE will search ONLY the BBQ Brethren Forum.

All times are GMT -5. The time now is 03:39 PM.

Powered by vBulletin® Version 3.8.8
Copyright ©2000 - 2017, vBulletin Solutions, Inc.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.
no new posts