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I was just using the microphone on my phone camera. I recently got a lapel microphone and started using it on my latest video. Thanks for watching and I hope you like the sound quality of my videos from here on.

Thank you Sir.

Thanks, Brother. It was delicious.

It’s my favorite too. I planned more overhead shots but trying to remember to start recording on multiple cameras while remembering to do everything needed for the sausage is going to take some practice. I used a lapel mic for this one too and I’m much happier with the sound. Let me know how it turns out if you make it.

Thanks.

Thanks for the idea. I’ll keep it in mind. The one I used in this video is geared poorly so it takes a lot of force to push the sausage. So much force that it was making my bench move. That’s no small thing as the bench is built from 4x4 legs and has a pair of 2x12s that are four feet long as the top. It’s pretty heavy. The stuffer I usually use works great so I think I’ll get a piece of melamine to clamp to the table that the suction cup can stick to. It has a small base and I don’t want to drill holes in it. Your cutting board idea gave me the idea for the melamine though, thanks again.

Good morning, John. Thanks for watching. My holidays were very nice I hope yours were as well. Have a great 2025. I’m still amazed by how good this sausage was and I’m glad I have a bunch in the freezer.

Thank you. Thanks for watching.

Because there was a couple of months between the time the cherries were harvested and when the chilies were ready. I’ve never had luck with fermenting things that have been frozen. It was easy enough to ferment the cherries and then halt the fermentation in the fridge while waiting for the chilies. Thanks for watching.

I’ve never been a fan of dried fruit. It always seems rubbery to me. I liked this with the fresh mango let me know if you give it a try and if you like it. Thanks for watching.

It’s a great tool for sure. It comes in great for summer bbq parties too. Get your sausages in a ziplock in the Sous Vide and then just toss them on the grill for a minute or so to get that char. The sausages can stay at temp for hours and not over cook. It’s a great way to cook for a lot of people. I hope Santa hooks you up. Thanks for watching.

Thanks. I think I’m going to start using potato starch instead of milk powder more often it works great and is a bit cheaper.

Thanks for watching. Going to be doing some actual fermented sausages next year. It should be interesting.

@ Every time I watch your sausage videos I’m in awe of that suction cup on your stuffer. I cant get one strong enough to hold a paper clip up let alone what it would take to hold a stuffer in place.

@ yeah, I’m surprised by it too. I have another stuffer that has four suction cups and I have to clamp it down. One of these days I’ll make a heavy base to bolt it to.

Thanks. I appreciate that.

Ha! Too bad there’s no coconuts.

Hope you like them. Thanks for watching.

Thanks.

Thanks.

It definitely is. Thanks for watching.

Thanks for watching and for the compliments. I hope you do get to try making them. Take care .

I didn’t think so.

@@LuisHernandez-uq3jb I’m in Metro Detroit. The set I have is supposed to be indoor only so I put this on my covered porch to keep the wet weather off. Thanks for watching.

Thank you, it is very much appreciated.

I didn’t want the mango to get too soft and I thought the frozen stuff would. I appreciate the suggestion though. Thanks for watching.

Thanks. It works great. Have a great weekend.

Brother that's genius! I've been thinking of making one but these is way easier and simpler thanks I'm going to hardware store now

@phila1714 glad you like it. Let me know if you have any questions. Thanks for watching

That’s correct. Because these were cooked/frozen right away they didn’t need curing salt. Thanks for watching.

Thanks, Brother.

That channel is great entertainment. Thanks.

Thank you. Glad you enjoyed it.

Glad you enjoyed it. Thanks for watching.

My forge is from a company called Mr. Volcano. It was less than $100 and it works great for the things I’ve used it for.

Thanks Brother.

Thanks.

Thanks.

No way. I’ll show my meat tube to the world. Thanks for your comment, it really helps the algorithm.

Can never have too many sausages or sausage men. Thanks for trolling by it helps the algorithm. ✌🏻

Thanks for watching. I hope you like them.

Nothing but a faucet handle.

It was nice in a cool evening for sure.

I have a freezer full of small vacuum bags with 4 sausages of multiple varieties so no matter what I have a craving for I almost always have something to satisfy it. Thanks for watching.

They are for sure. Thanks again brother.

Thanks for watching.

Thanks for watching.

Thanks for watching.

Thanks. It’s a lot of fun to experiment.

Thanks.

It’s fun to play around with it. I’m thinking about getting into fermentation next. Thanks for watching.

Howdy Billy. I will never turn down peppers. Thanks.

That’s what I was thinking too. Thanks for watching.

Thanks.