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►Full list of things I use and recommend:
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►Fogo Charcoal
►Weber Kettle
►Meat Grinder
►Sausage Stuffer
►Meat Mixer
►Chamber Vacuum Sealer
►Sous Vide
►Toaster Oven
►Thermometer
►Flame Thrower
►Fire Blower
►Cold Smoker
►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
29 Comments
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What measurements?
Can I use buttermilk powder?
where do you get your casing
AMAZING VIDEO! If you ever need a taste tester, I'm just up in the Hill Country and I'll provide the homemade wine!
My man ! you are the best I'm have this summer off work and my dreams is to learn how to make a decent Sausage, and with your help I think I'm ready. Oh did you prick the sausages before put in the cold?
Do one all beef sausage
So, while cold smoking, do you just smoke a flat four hours, or are they a certain internal temp? I only have a pellet grill, I can't get it below 165, so I use smoke tubes only, but the temp is staying really low.
Can I use a semi firm cheese in sausages such as Halloumi? It is not supposed to melt.
2022 2023
2001 2002 2012
one of your best videos
You rock bro!!! Please do not forget to include the formula used to determine the percentages.
THANK YOU, THANK YOU…..THANK YOU
Awesome video! Have you ever used rusk for sausage making and I would love to see a video from you on making Tasso please!
Hey You left the meat stick…….yes I'm venturing into sausage ……Cause of you .Your welcome.
What was the % of herbs ?? Never heard that one
where is your food truck located?
Have you ever made any Boudin sausage?
That sausage really got me hungry thanks for all the information in the ratios I would like to see you make a deer sausage maybe Deer jalapeño and cheddar sausage would like to see how it comes out thank you buddy for the video
I just watched you video for the first time…. results are every informative and extremely entertaining. Love the content. Keep it up big boy
2% salt was too salty going down to 1.5%
How about a pea based protein mix as a binder??
Please change your own name to Chud
DO NOT MAKE A TEST PATTY WITH CURED MEAT!
cure #1
you have to wait 12 hours for the cure to do its thing and for the meat to be safe to eat.
OR
add all ingredients except the cure, taste and adjust..then add 1 tablespoon water to cure powder and mix into you meat as normal.
YOUR WELCOME
Dude this video made making sausages easy. Tried one of your other recipes the other day and it was excellent. I especially like this video though due to it making the ratios so easy to follow. Thanks Chud
Did this recipe kinda changed it a bit. Turned out great for a first try couldn't be happier. Thanks for what you do.
Great tutorial. Love it. Every time Chud makes sausage, I have a little anxiety that he's not going to do the snap bite. The best part. 😂
Flys crawling on the meat. 🤢🤮
Lol the fly crawling all over the meat