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Professional Edge

Beef sausage

6 posts in this topic

I made some venison sausage with PS seasoning and I liked it so much it is all gone. I would like to make more.

Can I do the same sausage with beef/pork?

Percentage of each?

What cut of beef works the best?

I appreciate the help.

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What kind are you making?

I prefer a 50-50 ratio pork/venison or beef for summer sausage and salami.The more beef.....the firmer it is.

For any kind of breakfast sausage,I would use all pork.Plus the pork is cheaper.

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PS Seasoning is the bomb! I love all of their stuff. I'm with Ken, I like 50/50 with Venny. I bet you could get away with 60/40 or 65/35. Even that ratio would be a high pork % because I know butcher shops go 70/30 or less. I think using less then it gets kind of dry.

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I would try to get the toughest cut possible, because first off it's getting ground anyway, and second it will be cheaper. Boy I'm not really sure about using hamburger because it may get real mushy because obviously you have to mix, etc. Plus the grind diameter of the hamburger at the store can be different than the grind diameter of your pork that you will grind at home

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I just picked up a summer sausage kit from P & S and I was wondering if those of you that have tried it from P & S did you use the maple cure ?

On my kit it also states that you should mix it at 15# beef or wild game to 10# pork so P.E. you can use beef in place of venison grin Now all I need is some mustard seeds laugh

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