Comments on: SPG Sausage – Homemade Sausage Recipe Perfect For Beginners – Smokin’ Joe’s Pit BBQ

By: James Sterling

James Sterling — Sun, 07 May 2023 06:20:40 +0000

I want to make some alligator sausage how much fat do you think I need to add with that cuz alligators don't really have much fat at all

By: Tbone Hill

Tbone Hill — Sun, 07 May 2023 06:20:40 +0000

Where can you get those preloaded Van Hessen casings? and what do you look for when purchasing them?

By: bruce levitt

bruce levitt — Sun, 07 May 2023 06:20:40 +0000

I love your channel I learn so much

By: Mark Godwin

Mark Godwin — Sun, 07 May 2023 06:20:40 +0000

Do have motor and foot petal for your stuffer? All of meat stuffers I’ve seen are hand cranked.

By: huo ngyn

huo ngyn — Sun, 07 May 2023 06:20:40 +0000

Thanks for sharing! Could I add fresh basil and use curing salt #1?

By: 1DrBar

1DrBar — Sun, 07 May 2023 06:20:40 +0000

I'm originally from Central (Eastern – in the States politics) Europe and my Grandfather ran a small smoke shop before the second WW. After that it was a family hobby or more accurately a way of life for our extended family. From what I remember from my days as a child were that the Sausages were very different from any I've been able find in the States. The texture was much more corse back home and in truth I've stopped eating sausages because I really don't like. that fine grind. I think they used more fat as well.
I'm now interested in Sausage making but find it likely to be an expensive start up, and who knows, I may not keep at it. For someone starting out, and who aspires to smoke twice a month of so, and likely in small batches – would a hand cranked grinder be suitable? If not, then are the attachments meat grinders put on KItchen-Aid dough mixers worth the purchase, or is that simply asking for frustration?
You have a great way of presenting information. I'd love to see more equipment reviews in the near future.

By: Chris Robinson

Chris Robinson — Sun, 07 May 2023 06:20:40 +0000

Hey Joe, I enjoyed meeting you in person at your food truck back in Jan. I have a question about ratios.. other than the salt content.. how to you know how much of each spice to use? Is there a default ratio?

By: Ian “Grandadfatboy” Carroll

Ian “Grandadfatboy” Carroll — Sun, 07 May 2023 06:20:40 +0000

Hi Joe, thank you for sharing this recipe and I'd love to try it. My question is: How do you calculate the individual % for each ingredients you added to the meat?

By: RA

RA — Sun, 07 May 2023 06:20:40 +0000

For my sausage, I usually run 15% to 18% fat. I typically make venison sausage with a 50/50 venison/pork mix and 15% to 18% beef fat. If I get pork with enough fat, I skip the beef fat. Good stuff man!

By: soumynonA Reverse

soumynonA Reverse — Sun, 07 May 2023 06:20:40 +0000

I know this is an older video. What if you do decide on adding Pink salt, should you add less table salt?