This week I make Texas Style sausage a little differently and cold smoked them, and the results were amazing. If you wanna try a different sausage recipe, give this one a go!
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Recipe
3 lbs beef
1 lbs pork
1lbs fat
45g salt
6g pink
20g Black pepper
6g Cayenne
4g mustard powder
6g paprika
6g garlic
90g milk powder
►Full list of things I use and recommend:
_________________________________________
►Cold Smoker
►Fogo Charcoal
►Meat Grinder
►Sausage Stuffer
►Meat Mixer
►Chamber Vacuum Sealer
►Sous Vide
►Toaster Oven
►Thermometer
►Flame Thrower
►Fire Blower
►Injector
►Vegi Grill Pan
►Meat Slicer
►Fryer
►Vitamix Blender
►Kitchenaid Mixer
►Food Processor
►Black Pepper
►Beef Tallow
►Wagyu Tallow
►High Temp Cheese
►Pink Salt
►Sodium Citrate
►Hog Casings
►Sheep casings
►Chef Knife
►Boning Knife
►7″ Chef’s Knife
►8″ Chef Knife
►9″ Cimeter Knife
►Bone Saw
►Scale
►Rub Tub
►Burger Press
►Butcher paper
►Paper stand
►Cutting Board
►Blowtorch
►Welder
►Angle grinder
►Grinder Blades
►Chop Saw
►Pipe Level
►Camera
►Camera Lens
►Drone
34 Comments
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Thanks for another great video! I'm using the same sort of circular sawdust smoker and it keeps going out on me no matter what I do anybody out there with some thoughts? Would appreciate it as I'm trying to cold smoke salmon. Keeping the top Parts rail clear as per instructions but the fire keeps going out when you least expected.
Was there not a snake in your boot this video?
Brad, I’m not sure we on YouTube would want to see a video of you playing with your smoke tube… 😂
Bad influence. I have been trying to upgrade my sausage game and watch your videos. Sliding the casings on the horn and had to give a tickle.
Hey, CHUDster I whipped up 5lbs of your Pfefferbeisser recipe, it is a BEAUTY recipe, for the liquid I used BEER SLUSH👍🏿(Frozen Canadian Pilsner) AND upped the pepper grammage by 2g and it was $$ OUTSTANDING $$.
THANKS DUDE and keep on keepin' on.
Going to give this one a go 4 sure,
CHEERS
My get you a pair of clamps for that stuffer they work well for me. Thanks for sharing
I find it ridiculous 5 pounds of meat was mixed in the mixing tub, but I guess when you get you stuff for free, you have to use it no matter how small the batch when you make a video. I'm wondering if he will ever quit making jokes about putting the casing on the tube… I'm thinking not.
If you don’t have a real winter you can’t do a true cold smoke.
can you use Webber grill to cold smoke sausage ??
Get some small c- clamps for your stuffer . Thanks for sharing
I always have pecans on the ground by 2nd week Nov
I got a smoking tube to cold smoke some in my pit.
(coated with maple syrup & kosher salt) Some with hot pepper powder added (brine or pepper only during the smoking)
I will candy some of my pecans
My 2 hardshells always have great meat, no insect or disease penetration, & medium flavor. All around perfect pecan to work with They are medium large, & real round
I have a dozen 60 yr old pecan trees
The furry jaws will be in full armor to get them 1st (they store best)
They look amazing. Years and years ago I used to work in a BBQ store here in Australia and about a year ago I picked up a second hand Weber gas BBQ from around 2005 vintage which got me down the bbq rabbit hole. After talking to a mate who uses a smoker I've bought a Smokai smoke generator to attach to my BBQ and I'm going to be watching a whole bunch more of your videos. 🙂 Cheers from Oz!
All the ingredients drop the mustard you're making Hungarian sausage
Ok. I bought a lot of the items in your description per your recommendation. I’ve got the cold smoke coil going now in my Kamado smoker. There aren’t many videos for how to smoke sausages in a green egg or Kamado-style smoker, so I’m leaning pretty hard on your tips. I’m sure it’ll turn out excellent, and if it doesn’t I’m hoping to understand why. Anyways, I appreciate your willingness to share years of work, trial, error, and experience. I’ve upped my bbq game since you’ve been shooting videos. Thanks man!
Can you use carnation fat free day milk as a binder?
Stroking the stuffer horn and tickling the invisible balls never gets old.🤣 love your videos.
What do you use to sharpen your knives
I would like to see a full review on the meat your maker products.
I'd like to see a video on different equipment for sausage making.
I get all my stuff from the sausage maker I also have a bella cold smoker attached to my propane smoker
So…could we cure the sausages in the fridge instead of room temperature?
Also, do you have to HANG them while you’re drying them out?
Looks fantastic! Would like to see a video on chorizo, specifically the more South American varieties like the Argentinian stuff for a churrasco.
Man you need to try that chicken mole Brausts.. that be awesome!!
How about hot links for a future recipe?
Brad, can you make a Andouille Sausage video.
Just how do you know it is going to be delicious….without trying to make it first??? But I'm sure it was after you finished it. That's why you're the best Robinson. I'm a half fast Robinson. Original Robinson from the east coast.
Brad, I'd love to see a review video of the MEAT! grinder with maybe a focus of "1st grind" for newbz. Just ordered their #8 grinder today and not sure where to start. All I have is some brisket trimmings in the freezer… Surely I can make something happen 😅 loving the channel, btw. Thanks!
100% would like to see an equipment review video
let’s see your take on a lap cheong (cantonese sausages)
This is a very similar process we use to make Hungarian sausage. We would also hang some of the sausage for a week or more after cold smoking and eat raw. It's not really considered raw because it is cured.
Well..better than Hillshire 😆 can't wait to try the harder sausage! Could you please do an awesome Mexican Chorizo Sausage vid!
The sausage looks great! Any thoughts you can provide comparing the Hakka stuffer with the Meat one would very helpful. Thanks for all of the great content!
I will never ever make these but i couldnt wait for you to make them again 🤣🤣🤣
sausage master