www.sausagemaking.org

Hi! Been lurking a while, and have a Lonzino under my belt, and a Bresaola coming along well thanks to the knowledge on this forum...

Now I want to expand into sausage cased cured projects...

A friend of mine with religious dietary restrictions (no pork or pork products), can procure from a family member who raises beef a large quantity (20-30 lbs) of ground beef, whatever fat content we need. This would be at "under wholesale" since it's among family.

So I'm trying to come up with something to do with ground beef and sausage casings that does NOT require the addition of pork fat.
I haven't found anything in my new favorite book "Charcuterie"... at least, not yet.

Suggestions welcomed, even if it's "don't bother... find a friend whose family raises pork and doesn't have these silly religious prohibitions".

Paul F.

Snack sticks are always good. Fresh beef links are as well.

All-beef hotdogs or frankfurters, all-beef salami, slim jims (snack sticks)... These come immediately to mind. I'll look for some others to research.

You could try this one with all beef at 80 % -

http://forum.sausagemaking.org/viewtopic.php?t=8895

Welcome to the forum.

all beef summer sausage is very popular around here

Summer Sausage



10 # Meat, beef chuck
5 TBS salt
2 tsp. cure#1
2 TBS. Onion Powder
2 TBS. Garlic Powder
2 TBS. Black Pepper coarsely ground
1 TBS. Mustard Seed
2 TBS. Sugar
2 tsp. Nutmeg
2 tsp. Basil
2 tsp. Coriander Seed
1 cup ice water
1/2 Cup milk powder

Grind all meat thru a 3/16” plate. Add spices and ice water. Mix well then regrind thru 3/16” plate. Refrigerate for 48 hrs.
Stuff into cloth casings 4” x12”
Place in Smoker at 130 degrees F. for 2 Hours. No smoke.
turn smoker up to 150 smoke for 4 hrs. with a heavy smoke
Increase smoker to 175 and smoke until internal temp is 150
Shower with cold water and hang at room temp for a couple of hours.
Refrigerate overnight.

Lebanon bologna, all-beef pepperoni, smokies, pastramiwurst......


~Martin

Thanks for the ideas!

I'm liking the "all beef salami" idea.... it both incorporates the ground beef, AND gives me some experience at a fermented/cured product

Now I just have to find a recipe I can understand.

All ideas still welcome! (I like the name "pastramiwurst" too... going to do some reading!).

Paul F.

To be perfectly honest, you can make any smoked/cured pork sausage out of beef. Flavor and texture will be different of course, but a pork recipe can translate to beef with minimal change. Fresh sausage, I don't change the recipe at all. For a cooked sausage, the cooking target temperature is a bit different is all.

You might want to see if you can get a specific grind- many people will grind hamburger twice through a relatively fine plate, where for sausage I prefer to have it ground once fine or twice coarsely, depending on final use and mixing method.