How To Make Sausage From Scratch | Full Guide
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Sausage Recipe:
***25 Lb Batch***
Kosher Salt 250 G (3%)
Pink Curing Salt 28 G (.25%)
Milk Powder 340 G
16 Mesh Black Pepper 250 G
Granulated Garlic 175 G
Paprika 125 G
Fresh Peeled Garlic 2 Cups
Liquid 9-10% 1020 G for this batch
12 Lbs Lean Brisket Trim
6 Lbs Hard Brisket Fat
7 Lbs Pork Trim
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This guy is an idiot. No one uses fat from a brisket. Back fat from pigs is the way to go unless you want mushy fat from the brisket then go for it. Been making sausage for over 40 years and never ever use brisket fat.
what wood ?
Another great video Coop, for sure, I really enjoy watching each of the different Pitmasters take on something, similar yet different… been sausage making for just over a year and really enjoy the learning process thanks to guys like you!! Cheer from Canada where we are over knee deep in snow… Happy New year!
I’ve made a lot of sausage in my day, and watched countless “how to” videos…still do. Never seen anyone mix water and seasoning like you do. Interesting!
Thanks so much for this I will be making this for sure not sure if you would know but I have a kamado joe kettle would you happen to know how I can use that to cold smoke it?
I have learned so much from your videos. Do you sell T-shirts or hats?
Could you clarify on your salt percent. 3% of 25lb would be 340g. 250g would be 2.2% Thanks
Nicely explained dude. And the whole sausage push and link afterwards was a nice touch. I tended to do the link whilst pushing. ( what a ball ache )
Thanks for your content. I appreciate the tips and will be implementing them in my next batch.
Thanks 🙏🏻.
Great vid man thanks!!
These look amazing and I'm dying to add homemade sausage to my menu!
Mannnnnnnnnn that looks great and you did a great job preparing and explaining this method thanks really appreciated Merry Christmas to you all
Why cure when you cook above 150 degrees?
.25% not 25% great video!🤘🏼
Great info but it’s extremely difficult to watch because of so many “jump cuts”. Why did you add them so often? What is the purpose? They are incredibly visually distracting, your graphics & picture examples are helpful, but the jump cuts take away from your overall communication, & I can’t believe they subtract enough time to make a difference in your TRT. Plus your flow of talking is enjoyable & very communicative WITHOUT jump cuts! It’s not normal or natural to see jump cuts. Please try to not add them & your message will be communicated more effectively. Please seriously consider this, & Thank you for letting me point out this situation.
Good stuff man. I'm going to come down and make sausage with you someday. It's a fair trip for me from Oklahoma, so I'm probably going to try to schedule 2 classes – you and Bradley, back to back. Just for the experience. Gotta dooooo eeeeet! Strong work man, love to try that sausage sometime.
You forgot to double tap the knife before you cut the sausage!
your salt ratio is not 3% if I did my math right 25 Pounds equals 11, 339.80925 grams x.03 or 3% =340 grams rounded down
You first quoted salt @ 3% and measured out 250 grams. You then quoted Milk @ 3% "again" and measured 340 grams The math says 3% of 25 Lbs (11,340 grams) should be fact 340 grams. So is the Salt 3% or is it in fact 250 grams. See Transcript.
Love the video and that new 1000 gallon from M&M looks sick!!
Looks like these are the ratios (I presume he meant to say POINT 25 percent of the curing salt):
2.2% kosher salt
.25% pink curing salt
3% milk powder
~2.5 % fresh garlic
2.2% 16 mesh black pepper
1.5% granulated garlic
1.1% paprika
9% water
Merry Christmas Cooper and family and team!🌟
Is coming upto 150 internal temp during the cold smoke necessary if they will be cooked through at a later time?
Good video.
I was taught to grind ice with the meat/fat because it helps keep the meat cold while processing. It does make it harder to calculate how much water has been added so I can see an advantage to keeping the water until after the grinding is done. I also expect it would help activate some of the seasoning before the mix and make it easier to get the seasoning evenly mixed.
Wow! Your sausage is amazing. Looks delicious 😋. Great ingredients 🤩😊fab vlog
what size is the stuffer please? I'm looking to move to an electric one for ,my occasional production.
Great Job! Cheers from Manitoba! Im about to make some venison sausage with chesse and jalapeño. Truly a passion of mine.
New smoker Coop? ❤
Thank you for wasting a few feet of casing and creating a little extra work for yourself to show us what understuffed and overstuffed sausage looks like. This is a helpful video.
You can make sausages without Curing pink salt. Using Himalayan salt won’t make you sick!