Homemade Sausage Making

How To Measure Beef Rounds

Beef rounds usually come in 100 feet "sets". Here is a table showing how many pounds of sausage you can put in 100 feet for different choices of diameters in casings.

Note: If you are able to order less than 100 feet, just adjust the figures in the right side of the column. For example, if you have 25 feet of rounds, then multiply the figure by .25
If you only have ten feet of rounds, then multiply the figure by .10


100 feet/set.

Diameter
(mm).................. Yield

38-40mm.............. 72-75 lbs.
40-43mm.............. 78-83 lbs.
43-46mm.............. 83-87 lbs.
46 / +mm.............. 90+ lbs.

I've got a tub of 40-43mm beef rounds just waiting for a project. Last time I made ring bologna, I used a kit. I liked it so well, I bought supplies to do more. Is this something we will need for a class recipe?

Jim

We surely could if you'd like to. We could always fit it into "Project B" near the end. This is YOUR forum. What do other members think?

Best Wishes,
Chuckwagon

I thought maybe these were the casings for the Mettwurst.

Chuckwagon wrote:We surely could if you'd like to. We could always fit it into "Project B" near the end. This is YOUR forum. What do other members think?

Best Wishes,
Chuckwagon

I think I like to try new things.

When I don't know what I'm doing, I'm experimenting

Ohhhh I'm very busy. Have a nice day. In the meantime, if you can help it, don't get old......

two_MN_kids wrote:I've got a tub of 40-43mm beef rounds just waiting for a project. Last time I made ring bologna, I used a kit. I liked it so well, I bought supplies to do more. Is this something we will need for a class recipe?

Jim

Yeah let's do ring balogna! It was already on my to-do list. You can't even find it where I live.

Chuckwagon wrote:We surely could if you'd like to. We could always fit it into "Project B" near the end. This is YOUR forum. What do other members think?

Whataya say we extend Project B by one item, make it an item that the participants suggest, and we all vote on it? (There's a way to do that in our forum's bulletin board system.)

I've never had ring bologna. (...knew a kid who had ringworm, but that's another story. )
Maybe some of you guys with more ethnic sausage eating experience than I have could suggest a few within reach of our developing skills. Maybe even a short list...? There's no need to stop at just one, other than the patience of our beloved Moderator.

Two-MN-kids wrote:

I thought maybe these were the casings for the Mettwurst

Jim, beef middles are ideal for Mettwurst! Preferably, for our Mettwurst project we'll need 40-60 mm beef middles (or fibrous casings) We'll make links of 8-10" (20-25 cm). If yours are slightly smaller, don't worry about it. We'll stuff what you have on hand.
Cabonaia, wants to make a little ring bologna too. No problem guys. I would really like to have you folks make just a bit of good fermented Mettwurst - so you can experience the "spread" quality and the tangy flavor of the stuff.

Best Wishes,
Chuckwagon

CW - I am excited about the mettwurst, moreso than the ring balogna. I've made pates but never a fermented, spreadable sausage. Really looking forward to that!

Cabonaia,
Using Bactoferm™ cultures makes it a snap. The best part is you can keep the remainder (culture) in the freezer and keep making the stuff (or any other fermented sausage) for the next half year. Each 42-gram packet of LHP will treat 500 pounds (225 kilo) of meat. It is very quick and very tangy. (2 days and it's done). On the other hand, T-SPX comes in smaller 25-gram packets and it will treat 440 pounds (200 kilo) of meat. It is less sour and gives meat a more traditional European flavor. It's much slower, about a month for sausages.
These cultures may be stored in a freezer 6 months. Un-refrigerated they have a shelf life of only 14 days.

Best Wishes,
Chuckwagon

What is the anticipated shelf life of mettwurst?

Thanks Chuckwagon! your chart worked perfect

Your are most welcome Blackriver. I'm glad things worked out for you.

Best Wishes,
Chuckwagon