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Recipe:
2lbs Pork (907g)
90g Water
Spices
27g Salt
5g Pepper
5g Garlic
6g Cayenne
4g Paprika
3g Mustard
3g Turmeric
2g Onion
2g Red Pepper Flake
500g Flour
22g Baking Powder
50g Tallow
1lbs Cheese
►Full list of things I use and recommend:
_________________________________________
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
_________________________________________
►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
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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
_________________________________________
►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
_________________________________________
►Blowtorch
►Welder
►Angle grinder
►Grinder Blades
►Chop Saw
►Pipe Level
Camera Gear
_________________________________________
►Camera
►Camera Lens
►Tripod
►Drone
The Easiest Smoked BBQ Appetizer! | Chuds BBQ
32 Comments
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Try smoking pecan pellets give them a chance
I love making things from scratch, as this allows me to completely eliminate the flour outta this recipe and make it truly low carb, low inflammatory, carnivore. Flour, especially the garbage they have these days, is not healthy and due to heavy metal contaminated soil and pesticides (even in organic), this is not your grandparents flour.
I made a Philly cheesesteak version today with a brisket flat. Outstanding! Thanks Bradley for the inspiration!!!!
I'd love to see what you come up with as a meat heavy ratio Texas Jalepeno Link variety. After that, Italian, Char Siu Pork, Buffalo Chicken?
I love my Chud recipes as much as the next guy… but to call this one easy is a bit of a stretch! lol
Sorry for the hyjack, but have you ever tried to take leftover smoked beef brisket and make brisket jerky?
Made these with his ratios, too much bisquick, doughy in the middle. Ended up throwing them in the oven, overcooked them on purpose. Threw a few in a food processor and made the ultimate meaty bread crumbs! Perfect topping for my chorizo mac and cheese! 😉
Use them as meat balls for a fusion pasta dish.
What about a spicy chicken bacon ranch and/or philly cheese steak ball?
Nice
I make these using the Red Lobster Cheddar Bay biscuit mix and cook them on my smoker at 350. Astoundingly good
4 or 5 sausage balls and a cup of coffee on the way to the deer stand is a good morning.
I have a question. Do you put the grinder attachment in the freezer or is it not that crucial to the overall grind consistency of the sausage?
I learned how to make these from a Malcolm Reed video and my variation is to put them into a mini muffin tin and overcook them to get a crusty exterior with that Maillard reaction
Starting my bi weekly request for a Baltimore pit beef sandwich video on the Chud box. Got myself a Chud box but too scared to do this alone.
I'll be damned!
We just made these for supper, along with some gravy, and wow! Delicious! It's like biscuits and gravy, but better.
Capt Rodney's Peach buca glaze goes great
Cordon Bleu sausage balls!!
Just made these but sprinkled sweet cheeks on them before I tossed them in the smoker. Wow…these are amazing.
Just saw you were in the SLB livestream, chuds x SLB needs to happen immediately!
Maybe wrap it around an egg like a scotch egg with breakfast sausage
Looks amazing Bradley , what abt adding a frozen eggyolk in the middle of one, like a runny scotch egg
Looked like a can of Rainier but it is not quite right. Deep fried sausage balls would be awesome.
"Upcoming football"? I'm confused, isn't the world cup next year?
Boudin w pepper jack
Glad to see the boot snake is back!
Would high-temp cheddar have been better here to avoid the melt-out?
These made with Red Lobster Cheddar Bay mix are 100% amazing! Good idea on the butt & belly mixture for sure.
More meat ratio please!!!!! Deep fried
Hahaha really😅
Deep fry them!
Heck yeah 💯💯💯💯