These Are Better Than Beef Jerky | Chuds BBQ
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1814g Meat
35g Salt
4.5g Pink Salt
10g Garlic
10g Mustard
8g Pepper
3g Mace
►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
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►Camera
►Camera Lens
►Tripod
►Drone
Update! I shot this video a little over a month ago and fed it to many people over a few weeks, No botulism or any negative side effects… including the squirts.
My father always dried his own hot Hungarian sausage. It is awesome.
You should try South African Droëwors. Basically dried sausage. No Smoke. Just dry. Like Biltong, just a different form factor
Nice! Will have to try this with some venison. I love those small diameter dried Asian sausages that have a soy sauce flavor profile. They also have a coarse grind even though they are small diameter.
You should try droewors 🇿🇦🇿🇦
hey if you want to know more about smoked sausages and how to prepare them, I suggest you watch YouTube clips from Serbia. In our country, every household in the villages produces smoked meat and sausages, I believe you will find a lot of interesting things. Big fan of your videos
That looks grreat, I was pondering that with Portuguese spices like their Chorizos.
Get a glass door fridge , put a small fan in it, the fan can be corded just pass it through the door seal , its just for air flow a 4v computer fan with a battery pack will do , set it to min temperature IE not the coldest the fridge will go but chilled enough to be hygienic, ""a viola"" you have an air drying cabinet for $2-300 . i made a cold smoker with a spaghetti saucepan and a fish tank air pump !! im sure you can work out a fridge and a fan lol
How about we all sign a petition so bones can let you buy that 4K dry ager cabinet.
So Brad……do this to your summer sausage. After smoking/cooking the sausage, hang it for a couple weeks to dry out. I use my basement in the winter or garage. You could use your garage in the winter down there. It does miracles for improving summer sausage and you'll never want it any other way. TRUST ME!!!!
For the algorithms bay bay!!!
I am absolutely going to try this. I will be using Elk meat instead of beef…hopefully it turns out
https://youtu.be/CRi1QPsYAgc?si=IYl-Q8K-2nKOt6Z4
Hi…you are talking about biltong….where is the video…I'm in South Africa
Very similar to the biltong version of sausages which is called drywors, except we don't smoke them but hang them to dry. Next time try using lamb casing, swap the mustard and maze for ground coriander and use 10% brisket fat as the pork belly can go rancid. Add a little bit of vinegar if you're going to air dry them.
Making dry sausage is all about hurdles. You can succeed by luck, but you never know. In your case, it's also skills I think (based on all your awesome sausage videos!)
For us normal people 😉 –> try to set up as many hurdles as possible to keep the bad stuff out and get a consistent end result, without guessing.
Work super clean and with very cold meat. Addsalt (in Europe we have nitrate salt, you guys mix with Cure 1) in the 2.5 to 3% range. Add starter culture to acidify for extra safety. The traditional Italian salami makers never use this, but they are pros and dry much further, till 40% loss and more. How much water you need to lose out of the sausage depends on the acidity (pH level) of the sausage. Scientifically, when not acidifying your sausage, you want to go for a Water Activity Level of < .89, and < .86 is better. When you have a pH around 5.0 in your sausage, water activity level should be maximum .95, better is .90. We don't have laboratories at home so we can't test this. That is why, from safety (and taste/structure) perspective, a minimum 30% weight loss is often used.
By the way, building your own drying chamber is very very easy. Get an old fridge (I have a 1.5m high one), add an Inkbird ITC-308 (temp control), an IHC-200 (humidity control), a mini dehumidifier and a 6v small casefan (for very gentle airflow inside the fridge) and you are ready to go. A humidifier is not needed, you bring water/humidity with the meat! No need to drill holes in the fridge. Just open the door of the fridge now and then (every few days) to get fresh air in. The cables of the dehumidifier are very thin and you can lead them with tape to the outside of the fridge. I'm a total noob on technical and electrical stuff, but I had this working in an hour. Total spend: 200 euros (second-hand fridge 100, Inkbird stuff and casefan 100 together).
They look like lup chong…love to hear a recipe for those!
Dry curing meat/sausage is an area of interest to me so I'm gonna try this one. It looks tasty.
I have dry aged umai method in the fridge. Coppa and Pepperoni . Spanish chorizo
Pancetta. The ground meats had a starter culter called bactoferm that fermented at 65-72 degrees for 1-2 days before starting the drying process. I bought a ph tester to make sure I had the correct PH before starting the drying . Test don't guess approach. All dried in a functional fridge at 36 degrees until the correct weight loss and all turned out great.
I love your approach to sausage making. I have learned a ton watching you. I am gonna try the jalapeño popper sausage.
With bacon and cheese in it. even if it flops(which is usually me messing with fat ratios binder types and ratios and generally being a crazy foodie adding shit here and there) it's still gonna taste fantastic . Great job
Look at Cabanossi you will love it
In the name of safety a dry ager is the answer. As someone cooking for elderly and young, it's a must. If you're party cooking, this method is fine.
South African Here
We make a lot of "Droëwors" which is Afrikaans for Dried Sausage, we usually make ours much thinner so it can dry quicker and then be eaten quicker… Haha
I am almost 100% sure you can google how to make Droëwors to get some additional tips.
Love watching your content!
I make a very similar sausage but with no pink salt ,I store them in a jar full of extra virgin olive oil and they can be stored for a year or more . The olive oil can be reused once you have finish the sausages in the jar .
Tell Bonz you going to use the money spent on his weird stuff he eats to pay for the drying cabinet. 😂
Try umai dry age bags they are awesome
You should make a dry ager
This reminds me of lap cheong
those reminds me of chinese sausages.
as an nc robinson that has spent 5 years in his past pitmaster. i wanna do this shit
There is a Chinese sausage that is relatively close to this. Some sort of alcohol in it help preserve it also.
Probably ought to weigh them before and after to get proper weight loss. I would vacuum pack them and refrigerate for a month to equalize the moisture between the dry side and the moist side. Might use one of the semi permeable plastics and put in the fridge. I have use them may times with good results.
Malcom, you should have added some of your grande gringo rub! Looks great!
I am pretty shore that's how the Amish preserve meats the same way with out a fridge
Wow. Actually got to see Chud-Dog
Bones, let the man get his toys!
Hi Bradley, you should be ok with this, our chambers are usually at about 55* and 75%-80% humidity, then weigh them before and figure out the weight loss you like, average is 35%-40%, if you want to add another layer of flavors, you can add a mold culture like Flavor of Italy, you can find that at the sausage maker, it’s a great mold to add, you won’t get any bad mold on these because you smoked them, that’s all the protection that you need on the outside, it is important to get as many voids out, so pack them tight, and also prick them all over, it helps them to absorb smoke, and also helps them dry. Hope this help a little brother. 😎
I would have assumed cure#2 for these.
I love that type of sausage. Kroger sells some similar stuff that I buy fairly often, like Hunter's Sausage and "old world" hard, cured sausages. Seems like a lost art for the most part. Thanks, man. I will give it a try for sure.
i do these every fall-winter up here in canada, and when the weather is close to freezing, there is no need for pink salt. i just smoke them for about 6-10 hours and then let them dry out in my coldroom for a few weeks. they're definitely not red (no curing salt) but so very tasty. we eat them on a buttered bread – very german like.
i guess in texas you have to use pink salt, but where it gets cold enough, only salt and spices will suffice.
I was so excited to see this video…I made 20# of traditional Chinese sausage two days ago and am basically doing exactly what you did. First…please know you have been my inspiration and mentor since a year ago when my brother introduced me to your videos! I have made SO MUCH sausage in many months and gifted to friends and family….so thank you again! You are a true educator! Yes this dried sausage looks great! Nice job! I use my basement fridge to air dry my sausage…with intermittent open door with a fan and cold smoke …Howdy from Madison Wisconsin!
That actually look legit. There was a dry ager on F.B. Marketplace here in Atlanta for a couple of months. Popular brand name, for home use and a great price. Maybe ask Bones to keep looking for a good used one.