For 60% off with HelloFresh PLUS free shipping, use code CHUDSBBQ60 at
Please LIKE and SUBSCRIBE
Patreon.com/ChudsBBQ
ChudsBBQ.com
Insta: chudsbbq
Recipe
5lbs – 2286g Meat/Fat
45g salt
6g pink salt
10g garlic
10g onion
7g Pepper
8g Mustard Powder
10g paprika
3g cayenne
5g Turmeric
90g Milk Powder
226g Water
►Full list of things I use and recommend:
_________________________________________
Pots & Pans
_________________________________________
►Made In Stainless Clad Set
►Made In Carbon Steel Set
►Made In Wok
Knives
_________________________________________
►8″ Chef’s Knife
►6″ Nikiri
►Boning Knife
►Bone Saw
Meat Processing
_________________________________________
►Meat Grinder
►Sausage Stuffer
►Meat Mixer
►Meat Slicer
Appliances
_________________________________________
►Weber Kettle
►Chamber Vacuum Sealer
►Sous Vide
►Toaster Oven
►Deep Fryer
►Vitamix Blender
►Kitchenaid Mixer
►Food Processor
Ingredients
_________________________________________
►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
_________________________________________
►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
_________________________________________
►Blowtorch
►Welder
►Angle grinder
►Grinder Blades
►Chop Saw
►Pipe Level
Camera Gear
_________________________________________
►Camera
►Camera Lens
►Tripod
►Drone
29 Comments
Leave a Reply
You must be logged in to post a comment.
hey, do you sell your sausage?
Do we need to achieve 145f IT before pulling up or is it okay to smoke for just 4 hrs?
Great video. The moisture lost in the 3-day method was probably because of the dry air in the refrigerator.
Hello Fresh as a sponsor… 🙂
Love the snap test. LOL
2 weeks later and I'm surprised by the lack of a comment from 2 Guys and a Cooler
8 numbers of a 10 number phone number does not bode well for me winning a grilling machine….
How much of the Sodium Erythorbate do you use per pound?
I made some Supreme Pizza Sausage last weekend. I’m interested in finding a good recipe for the seasoning instead of packaged seasoning, if you know of any.
I was worried you'd forget to tickle the balls but you never forget you good thing.
While they maybe the same at the time of cooking, i am curious if there will be any difference if you cook the remaining 2-3 days later? will the quick cure sausage still be as juice and the 3 day version, any textue or flavour differance that develops later? Thanks fo the video, take care, God bless one and all.
6 inches is average?? I guess everything is bigger in Texas….
Love your vids, love my flat top/press. I use the s*** out of it!
My sausage press just showed up and trying my first round this weekend, been watching your videos for some inspiration
Wow, I can't believe you're giving away so many grilling machines in the comments. LOL, I really hope people are not falling for the scams, but it must catch a few here and there, otherwise they wouldn't keep doing it.
You are one of my inspirations for getting into sausage making. I just finished making five pounds of lamb and mint sausage. They are mind-blowing! Evreybody loves them. It is easily the best thing I ever made (and I've made some awesome ice creams, smoked birds, fried chicken, and barbequed beef ribs). It was much easier this time around because I had a new tool: a dedicated sausage stuffer (instead of my KitchenAid sausage stuffer attachment). Made it an easy one-man operation.
Brother you are an awesome pit master!!!! I've been trying different ways of smoking and seasoning for a few years now mostly of venison sausage and brats. Just started doing Italian sausage and breakfast sausage all homemade and I've been killing it cause of you and meat church!!!! I would love to meet up with both of you and throw down some BBQ a a beer with you guys!!! Thanks for all of your tips and advice
"Which is average" LMFAO that sent me
you've made some outstanding things on this channel but these are unbelievable! i know these aren't up there with wagyu short rib or something but these had my mouth watering like crazy
Love your videos. Hope you catch that pesky snake. What is that circular metal heating disk you use to heat pans on your cutting board? How does it work.
What is that plate on table used to cook??
Awesome video brother Bradley 👍 Great info
Excellent test! I would not have guessed the outcome. Maybe the 3 day dried a little in the fridge overnight? I have been making sausage for only a few months and primarily because of your channel. Thank you!
Hi love this channel great work. Can you please advise me on making a wooden smoking cabinet. Can I make a smoker out of pinewood ? Being told different info on this, I know not to use pinewood to smoke meat but I have lots of scrap wood that I can use to build one. Please help.
I’ve been making sausage for over 40 years.
Weighing, grinding, seasoning and stuffing, in the smoke house.
511 links ( 1 lbs links) in the smokehouse in about 5 1/2 hrs. Pecan cold smoke for 4 hrs.
The real work is vacuum sealing the next day.
🤤
texting a reply requires a 10 digit number, submit valid set of numbers and we "can sort this out"
Love the tickling of the sausage under carriage. I about lost it 😂
Amazing food 🙂 thanks for the recipes
Was that a shoutout to Jeremy I heard? Where’s that mad scientist these days?