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  #1  
Old 01-11-2018, 02:19 PM
strength_and_power strength_and_power is offline
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Default What beef cut for sausage?

Trying to get an idea of what cut is best suited for general sausage making.
Pork seems pretty simple, butt or shoulder.
With beef there are more choices so Iím trying to narrow it down. My initial thought would be one of the various types of chuck roast, decent fat content and not too terribly expensive.

Also when mixing beef and pork, what are yalls preferred ratio of beef to pork and what type of sausage.

I realize sausage making has its origin in using the scraps so the fat content, meat type and ratios would vary but I figure this would give me some ideas and help me plan what type to make next.

Thanks


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  #2  
Old 01-11-2018, 02:32 PM
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I don't like beef fat in my sausage so any cheap cut of beef works for me. I add back fat from a pig or just pork fat trimmings I have saved to add to the ground beef. This is for larger sausage and not beef sticks.
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Old 01-11-2018, 05:06 PM
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Chuckies/briskies. Whole chuck clod roast would be about 20 or so lbs perfect as is. No one buys brisket for snags any more.. not at those prices.
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Old 01-11-2018, 07:25 PM
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I am not sure if this a secret of mine but just about ALL my sausages I make are a 60/40 mix in meats.. I feel they have all come out great and never dry.. For me it is a good fatty chuck roast, I want a solid 70/30 if I can find them.. Then I could add a bit of pork fat or bacon to bump that fat content up..

I have not made nor found a 100% beef sausage I have liked.. Just too dense and or dry.. Pork Rules!!!
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Old 01-12-2018, 04:23 PM
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Quote:
Originally Posted by Richtee View Post
Chuckies/briskies. Whole chuck clod roast would be about 20 or so lbs perfect as is. No one buys brisket for snags any more.. not at those prices.
Critterhunter buys those big CnC roasts, I think they are whole chuck clod's like you mentioned. He says buy the biggest one(s) you can find. CnC scales only go up to something like 28 pounds, and anything over that is "free"
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Old 01-13-2018, 10:01 PM
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Thanks guys. Seems like Iím on the right track. Fresh out of high school, I worked at a grocery store in the meat dept. as counter help and clean up. Got to watch and help the meat cutters occasionally, who woulda thunk that experience would be beneficial years later.


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Old 01-18-2018, 10:45 AM
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They say if you get the meat cut from a Bull, it's all ready stuffed & ready for smoking.


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Old 01-18-2018, 01:51 PM
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When I make summer sausage, I like to go 60% pork, 40% beef. You can get the ground beef cheap in those 5 lb rolls @ Restaurant Depot.
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