www.sausagemaking.org

All, I have about 50# of ground beef i need to get used up from a 2 year old butchering.
Now i have a cabelas dehydrator, the big one, u see on their site.
i have made whole meat deer jerkey, 40# at a time.
i have made beef sticks w/collegen casings. Better w/deer than beef.
i have made homemade sausage links with sheep casings.
I have a shooter and can make jerkey w/ground beef.
my favorite is the whole meat jerkey.
i bot high mountain seasoning in bulk, and that is the way i like my whole meat jerkey. Been using it with most, because i like the flavor.
i mixed it w/ground beef and stuffed collegen casings. ok. but i would like the slim jim taste, and it ain't there.
now i need to get rid of this ground beef.
but don't want to waste it.
I have tried various seasonings, they are ok, but just ok.
I guess I am thinkin like Emeril, 'kick it up a notch'.
anybody got any thots?
i am looking for good flavor. if the aftertaste is a little hot, that is ok. if u know what i mean. long as ur eatin it, it tastes good. once u quit, better grab the suds....
open for suggestions. could do it in batches.
probably will any new recipes. maybe 5#. if i like it, crank it up...
thx. denver

What is #?

Grisell: Often (in the US, at least) the # sign is interpreted as 'pound', so Shawneeleelee is talking about having somewhat greater than 50 pounds of ground beef.

Shawneeleelee: You probably want some beef sausage recipes, so I'll link some. Remember that beef tends to make a dry sausage, so you'll have to add some fat, maybe in the form of bacon or extra beef fat.

http://lpoli.50webs.com/index_files/beef-moroccan.pdf
http://lpoli.50webs.com/index_files/beef-all.pdf
http://lpoli.50webs.com/index_files/beef-griller.pdf
http://lpoli.50webs.com/index_files/Chorizo-Res.pdf

Note that Len sometimes uses things like phosphates to help the texture / juiciness of the sausage; I would not worry about the chemicals, just add a little extra fat, then sample the mix and see if it needs more.

I wouldn't try to make jerky out of it unless there is no fat in it. jerky requires you use lean meat even ground. I would make summer sausage out of it.
Here is my version of a quasi salami/ summer sausage

Bubba Special

10 lbs meat, beef shoulder
5 Tbs. salt
3 Tbs. Tender quick, or 2 tsp cure#1
2 Tbs. onion powder
2 Tbs. Ground black pepper
2 Tbs. cardamon
1 Tbs. Mustard seed
2 tsp. coriander seed
2 tsp. nutmeg
2tsp. basil
10 tsp. granulated garlic
10 Tbs. Honey
½ cup powdered milk
1 cup ice water.

Grind all meats 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.
Smoke for 4 hrs. at 150F with a heavy smoke
Increase smoker to 200 and smoke for approx. 1 hr until internal temp is 150
Shower with cold water and hang at room temp for a couple of hours.
Refrigerate overnight.

Dang Big Guy that sounds pretty tempting, thanks for sharing I'll have to copy that one down for sure.

The snack sticks I make using High Mountain never seem to last very long. I roll em and smoke em and as soon as everyone finds out I made a batch they all want theirs.

If I had a spare 50 lbs of ground beef to work with, I would have a busy weekend.

Shawneeleelee wrote:I guess I am thinkin like Emeril, 'kick it up a notch'.

BAM!!

(sorry had to say it)

Looks like a really good recipe BigGuy, not sure about the basil though... have you tried the recipe without it?