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SAUSAGE RECIPE:
4lbs beef
4lbs pork
2lbs fat
4536g total meat and fat
90g Kosher Salt
11g Pink Curing Salt #1
25g Granulated Garlic
25g Dry Mustard
15g 16 mesh black Pepper
12g Paprika
5g Cayenne
150g Dry Milk Powder
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Motion Graphics/Animation provided by Kaitlyn Kirk Design:
Windy City Smokeout Clips by Preston Scheel
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28 Comments
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For any of you who try this, let me know and comment here. I am really looking for feedback from viewers on their experiences with sausage making.
More collabs with @chudsbbq please!!!!
That is awesome.
I would be jealous if my wife looked at the sausage maker like that. Lol
What spices and how much
Ty brothers 🍺🍻👍 allways great when 2 masters team up. As Meat Church allways says " I ain't hear to help u lose weight"
@MadScientistBBQ it looks like you fought to hold back a chuckle or comment when he said said snip the tip about the 12 min mark. I would have caved LOL
People food kills dogs, pancreatitis 😢
You have yet to produce a video that wastes my time! Great video makes me think I could do sausage myself!
Are the seasoning percentage in grams?
hi i would like to know how long do you leave the sausage to cure with pink salt #1 before you start the smoking process
I have worked as a butcher for years and have made many sausages, but there are still so many delicious sausage recipes in the world that I have never tried. that's why I watch a lot of these kinds of videos to discover new recipes.
Question, How would you save/freeze this for later? going to get into this next week and have about 10 to 14 lbs. of meat. can't eat it all at once sooo would like to have your input on storage. Thanks and well done.
What size casing?
How much liquid, please ? It's not in the recipe.
IM 63 YEARS OLD AN GREW UP IN TEXAS, SORRY BUT IVE NEVER HEARD OF HOT GUTS WE CALLED THEM HOT LINKS. IS IT THE SAME THING?
Did I mention ??? Ya gotta put beans in the chili !!!!
Thank you guys!!
Likely my favorite video of yours. The out takes we're hilarious.
Great vid, just did my first sausage batch. Brad Scientist BBQ FTW!!!
That was educational and hilarious. It's like the two old guys in the muppets but behind a BBQ. 🙂 Thank you.
Sure as hell looked like you guys really enjoy bouncing those sausages around!!🤤🤪👍
You guys are just awesome 👌 Love how you bounce off each other makes for great TV & the cooks aren't too bad either 😀
Yo that did sound like a carrot 🥕 .. damn
I love the high 5 with the juicy gloves. and those look soooooooooooooo gooooooooooood
A lot of good info but I think the water in the casing is my favorite.
Great video Thanks to both of you. I've smoked a few sausages before but i've never cold smoked and then hot smoked, i normally just hot smoke. What does the cold smoking add, why do it?
"You can either spin every other link the same way or spin them the opposite each time"…. Wait, that is the same thing, right?