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.

Hello. There was a great smoked meat restaurant in Denver, Colorado. This is where I got turned on to the smoking process. This restaurant opened in 1949. The restaurant had a Dutch theme. The wait staff wore Danish style clothes and wooden clogs. Here is my question. I offten hear comments about the different styles of bbq in different locations. Do the Dutch have their own style of smoked meats? Also, are their any other international styles of smoking meat that are unique/foreign? Thank you

Thank you. I will just have to go for it.

Thank you. I apologize. I specifically tried not to do that. I apologize to anyone that was offended. That was the first place I had smoked meat not smothered in sauce. Very good.

We did have any problems

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.

Thank you. I’m hoping to try these suggestions soon.

Thank you so much! I really appreciate all the information. I can easily see things I need to do differently. Also, I may need to adjust my expectations. I often set the bar too high. I think I will have that glass!

I have not used cure. The guys I make sausage with like it fresh. I have tried to convince them. I will try. I also have questions about grind. Grind once through large plate then again through the large plate?

Thanks to both posts. I usually grind my own beef. I use premixed spices sold by Waltons. I will be more conscious of color after spicing. I will start adding cure. I use readily available powdered milk.

Thank you. I apologize. I specifically tried not to do that. I apologize to anyone that was offended. That was the first place I had smoked meat not smothered in sauce. Very good.

Hello. There was a great smoked meat restaurant in Denver, Colorado. This is where I got turned on to the smoking process. This restaurant opened in 1949. The restaurant had a Dutch theme. The wait staff wore Danish style clothes and wooden clogs. Here is my question. I offten hear comments about the different styles of bbq in different locations. Do the Dutch have their own style of smoked meats? Also, are their any other international styles of smoking meat that are unique/foreign? Thank you

Hello. We have the skill and equipment to make a decent pork sausage. However, we just can’t seem to make a good 100% beef sausage. We have tried several cuts of beef. The sausage has decent flavor, but the look and texture is not right. They look and cook up dark brown. The inside of the sausage is dark brown. I know all sausage is brownish. The eye tells you our sausage isn’t right. We need to know the best grind. Most of the smoked meat resteraunts here say they make their beef sausage out of 100% brisket. We would love to do that, but have given in to the idea of adding pork or whatever. Thank you in advance for any and all suggestions.

Thank you. I will just have to go for it.