BRYARRR_80 I would add that since you are working with large amounts of ground beef it would be well worth your time to experiment with smaller batches (1 lb) and getting the flavor you are after before scaling up the amounts for large batches.
Forgotten step
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Question I made 25 lbs of summer sausage a couple weeks ago I bagged and put it in the freezer, I took some out of the freezer and after thawing it out I forgot a very important step, I only ran it through the large grinding plate, I feel so stupid so the flavor is good but the mouth feel is very fatty I was thinking of thawing it all out and grinding it with the small plate and doing something with it. Any suggestions has anyone done this before. LOL
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pse1313 Honestly I would just leave it as it is and learn the lesson. The proteins have already been cooked so you will never get them to bind back together. If you mean just as like a ground meat type thing to add to meals, that could be cool to add to be a bowl of rice or something? If you do that please update us on how it comes out!
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That’s what I was thinking I figured I would see if someone had an idea. The rice or salad thing will work great. Thank you.
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glen Regular Contributors Team Grey Sous Vide Canning Dry Cured Sausage Masterbuilt Power User Meat Hack Winner Veteran last edited by
Put in scrambled eggs, fried with potatoes, fried slices, incorporate into a casserole that calls for meat etc.
I’ve even pickled summer sausage (the vinegar will help cut the greasiness)
It’s all up to your imagination -
Pickled, I will have to try that.
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