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Summer Sausage
2 Lbs Beef Chuck
2 Lbs Pork Belly
36g Salt
5g Pink Curing Salt #1
10g Granulated Garlic
7g C bind Carrot Binder
10g Sugar
10g Mustard Seeds
7g Black Pepper
8g Mustard
7g Paprika
5g Coriander
2g Allspice
2g Nutmeg
18g Encapsulated Citric Acid
180g Water
►Full list of things I use and recommend:
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Pots & Pans
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►Made In Stainless Clad Set
►Made In Carbon Steel Set
►Made In Wok
Knives
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►8″ Chef’s Knife
►6″ Nakiri
►Boning Knife
►Bone Saw
Meat Processing
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►Meat Grinder
►Sausage Stuffer
►Meat Mixer
►Meat Slicer
Appliances
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►Weber Kettle
►Chamber Vacuum Sealer
►Sous Vide
►Toaster Oven
►Deep Fryer
►Vitamix Blender
►Kitchenaid Mixer
►Food Processor
Ingredients
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►Chud Rub and 16 Mesh Black Pepper
►Fogo Charcoal
►Wagyu Tallow
►Dough Conditioner
►High Temp Cheese
►Pink Salt
►Sodium Citrate
►Hog Casings
►Sheep casings
Small Cooking Tools
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►Garlic Mandolin
►Pepper Cannon
►Instant Read Thermometer
►Flame Thrower
►Fire Blower
►Cold Smoke Generator
►Injector
►Scale
►Rub Tub
►Burger Press
►Butcher paper
►Paper stand
►Cutting Board
Welding Tools
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►Blowtorch
►Welder
►Angle grinder
►Grinder Blades
►Chop Saw
►Pipe Level
Camera Gear
_________________________________________
►Camera
►Camera Lens
►Tripod
►Drone
49 Comments
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wow the looks super tasty
“Little cute chub” That’s what she said.
Instead of water into the mixer could you use a flavored liquid instead? I am thinking that a good beer in that amount might be a good flavor.
i like the look of summer sausage but really dont want to cold smoke. can you hot smoke at 200 or so in the same fibrous casings?
add a 1/4 cup of white pepper and you have whole new product!!! With encapsulated citric acid you can go right into the smoker, its a cure accelerator
Brad: "Probably not safe to eat"
Also Brad: "Hope it comes out as tasty as the last one"
🤪 Either way, looks really tasty! And as someone else commented, that "official taste test" was smooth AF! 👌
Fantastic.
What’s up chud I got a funky question for you lol
I got into smoking with a pellet smoker about a year ago and honestly I’m just tired and bored of it. I want something new but honestly I don’t have $1k-2k to spend but I do have a welder and basic welding skills lol would it be possible to take out the electronics and add a fire box or should I just save for a new one? I don’t see why it wouldn’t work but idk maybe someone can help me
looks delicious!
Looks good but way way too many spices.
I only see one seashell in the knife roll. There should be three.
you should make fish sausage
Hey Brad, instead of a shorter process why not a fermented sausage with a collab with Eric from 2guys and a cooler?
What do you use to sanitize that cutting board?
Add some dried jalapeños and high temp cheddar cheese.
How are you doing, Brad? I just watch a YouTube video on smoked bologna from Meet church which made me think. Have you ever thought of making bologna from scratch smoke it and have your own take on it just a thought.
Taylor Ham (pork roll) video?
Super interested in the one day summer sausage!
Must not forget the pink salt
Loved this!
Bradly, I've started finishing my summer sausage in a sous vide bath. After the long cold smoke I vac pack them into individual bags and then into the sous vide. No need for an internal temp probe, just run them for several hours at 155 (or desired temp) and they will be properly done and the ECA released. Also any you are not eating right away is already vac packed and ready for storage.
Great video! Thanks for sharing.
Seeing how Hormel stopped making summer sausage, I hope I can find a recipe that’s close to theirs 😫
I understand you have Chud Boxes to sell, can you relate the vid to someone with just an offset somehow?
Looks great. I always wondered how to make Summer Sausage. But shouldn't it have peppercorns in it? Or did I miss that part?
String loops are too long, tie them shorter. No charge bud, I have learned a lot from you so we will call it even.
Really love seeing you use c-bind, I can’t use milk powder
Crazy, I just re-watched the original summer sausage video last night
Bradley, summer sausage is fermented, not just smoked. you can go with the Fancey way: https://www.youtube.com/watch?v=hwcQ_-feSEQ or use the dehydrated buttermilk.
I bet having the pink salt not only gave it a better color, but also improved the flavor, more of what you would expect type of thing. I'll give this a go and see how it turns out. I don't think you can eat as much summer sausage as you can regular sausages, say like a brat, so I'll make a smaller batch.
Hey Brad, try making salami for hot salami sandwiches next.
Looks amazing!
Does the cured sausage need to cold smoke to a 150 °temp if your cooling to store in a chest freezer or are we just trying to get color and firmness. Thanks in advance
Hanging your sausage to dry for a week ish also helps with flavor and texture
Dude, your neighbors!
I hope you cook for the block party.
Where's the mustard seed????? Still love it though!🤘✌️
Beautiful sausage brother! Perfect!
Video series idea, " The Chud Sausage Cabinet ". Build yourself a kick button dedicated sausage smoker you can cold smoke or hot smoke in. I Built one for myself, total game changer!
Oh hell yeah im doing this but, I think I'm adding some peppers to it!!
before I even watch I hope you remembered the pink cure salt, unlike last time ….ugh lol
This is so inspiring and entertaining at the same time.
Love the content.
Thanks for all the effort.
You’ve got a viewer for life.
I followed your first summer sausage recipe, although I added Insta Cure #1. I was not a fan of the carrot protein binder. I've only seen you use that ingredient twice, and they were both in summer sausage recipes. Why the drastic change from nfmp?
Dude! Please oh please! Do a video on how to make NJ pork roll…the brand is Taylor Ham. There are like 3 vids on this addictive meat product and I know you would do it way better!
Great looking log Stanley!! Love me some summer sausage.
Love the videos man. You definitely inspire me to try new things. I watch you so much that when my 2 year old sees you on tv he says “uncle chud” 😂
Do you think this could be cold smoked with just a smoke tube like you did with your pellet grill jalapeno sausage video?
My Family grew up on Prasky. You should make it. wiki > Prasky. and make sure you use a lot of Garlic 😉 Would Love to see it.
I worked at a custom meats shop after high school and I ate way too much summer sausage in that time. Good stuff
I want a meat slicer, a meat grinder, and sausage stuffer , but where the heck do I put all of it when not in use!