100% Beef Sausage? FAIL!

[calldoctoday]

Lina Roth Welcome aboard Lina & welcome to the neighborhood. Thank you for your beef sausage tips as well.

[bocephus]

ricnordl Beef will naturally be darker than pork. If you fry up a beef patty and a pork patty you will see the difference. As for texture, you can change that by your grind size.

[ricnordl]

Thank you all for you suggestions. I should have updated this sooner. We put into affect all of your suggestions. We used a finer grind which improved the texture. We combined pork fat with the beef which also improved the texture and flavor. We calmed down on worrying about the color. We feel like we took a big jump in our sausage quality and flavor. Thank you again for you suggestions.

Here is something we found out that the community should know about. If they don’t already know. I live in a city with a Shamrock Food Warehouse. It is open to the public with no membership fee. When the close out their meat, they close it out at 50% off. We scored $400 worth of beef for $200. It is hit or miss.

[processhead]

ricnordl
Glad to hear you are making progress.
The Shamrock warehouse is a great resource to have nearby.

[bocephus]

ricnordl Glad to hear of your improvements to your sausage. We have a Shamrock here and like the quality of the meat we have gotten there.

[Jonathon]

ricnordl Did the pork fat spike the allergic reactions you or a family member were having, or was it just the pork protein that was doing that?

[ricnordl]

We did have any problems

[salmonmaster]

bocephus our stores are called chef stores, used to be smart foods before that, before that cash and carry. All about the same thing. Great deals on boxed meat.

[cdavis]

Lina Roth welcome aboard

[cdavis]

ricnordl that’s a great score on meat. Congrats