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Unread 10-22-2013, 03:08 PM   #1
On the road to being a farker
Join Date: 01-20-13
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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.


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Unread 10-22-2013, 03:37 PM   #2
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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.

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Unread 10-22-2013, 03:38 PM   #3
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I just use pork butt
Ok Joe Offset, New Braunfels El Dorado, Weber OTS 22.5 & 18.5, (2) Master Forge Charcoal, Auber ATC, charcoal retort Weber drum rotisserie

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Unread 10-22-2013, 10:33 PM   #4
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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...
Humphrey's DownEast Beast W/BBQ Guru

Last edited by IamMadMan; 10-22-2013 at 11:25 PM..
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Unread 10-22-2013, 10:48 PM   #5
On the road to being a farker
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Chuck or brisket are my favorite sausage ingredients.
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