Dude, it's crazy how close our ingredients were without knowing what we were both going to use. I like that you added a binder to hold the juices in. Something I'll definitely use on my next batch. Thanks again Brad!🤘
@Chuds BBQ Much respect Brad for taking one for the team up! Don't worry Brad! We still know you're the Sausage Meister! When it comes to weens, there's no in betweens, Brad has the means to satisfy sausage fiends! 😂👍
Really nice of Chud to take the fall on this collab. Unique sausage for sure! Now I want to crack the code on using pineapple inside of the sausage haha! Great color on that sausage Joe! Ok, I had to come back and edit this comment. Eric from 2 Guys & A Cooler, has already cracked the code on using pineapple in sausage. He says you have to denature it by cooking or grilling to at least 185° for 5 minutes first which will render the bromelain useless, and he also went on to say that canned pineapple has already been denatured as well through the canning process. Leave it to Eric to have the answer!
It doesn't surprise me that Eric has cracked the code. I haven't seen that video but I will now. Thanks so much for watching Rus!🤘 PS - I wonder if the Italian Mafia knows what pineapple does to meat? 🤣
I love to cook BBQ competition alongside my hubby and I decided to do something with all that leftover pork. I came across this recipe and followed it as directed. Warning this is my first time ever attempting to do sausage and it was a Perfect recipe. I invited my parents over to assist and it was a fun family get together. I highly recommend anyone reading this post to not be afraid and try it. Mr. Joe you gave me all the needed directions to help me on this great adventure. Thank for making this video and I am pleased with the end product… it was perfect!!!!
@@SmokinJoesPitBBQ I think a great recipe to possibly create would be a chicken/spinach/feta cheese sausage. If you have any ideas please share a video 😊
Man..18 years in the meat business. An IT Manager now. But i damn sure do miss it. Loved making sausage and this vid really fires me up. Al Pastor looks amazing. Great job!
Joe, those look fantastic!! I love how you "Highly Recommend" things so I would like to "Highly Recommend" that you drop some off in my neck of the woods!!!! 😜😜😎😎👍👍
I made a kilogram of these guys yesterday with all of the ingredents you mentioned, and I was very pleased with the flavor. I expected them to be much hotter (spicier) than they were, they were very mild. I did add a binder of dry milk of 3% and they came out with a very nice texture. Tomorrow, I'm going to use some of them as the stuffing for chili rellanos. Thanks!
My mouth is watering….lol. Thanks for the recipe. Not sure that I can find all the ingredients up here in Montana. So, I may ask for a little help. Thanks again.
That's so cool I remember commenting on one of your older videos asking if you had ever tried making al pastor sausage, and you replied to me saying that you would like to try it in the future, never thought I'd see you doing it. Love your videos, keep doing what you do best.
my recipe is almost the same as Chuds. The difference is I add serrano, let the speed cure work over night before smoking, and what I top the taco with. I like to top mine with Queso fresco, oaxaca, and cilantro.
Man heavy hitters in here Chud and Smoky Ribs :) I think that is the first time I've seen a tortilla used with a sausage link and now you have me wondering lol
HI Joe, I love your channel and am so grateful for all your recipes. My question is, would you consider adding pineapple in powder form? Or would that be the same issue as fresh pineapples?
Nice! I'm trying this, this weekend. I will be adding the cilantro in with the mix I think. Also tossing in a few peppers for a kick. Thank you for the upload. Subscribed!
Beautiful sausages, Joe! This flavor combo is 🔥🔥🔥You're spot on with the pineapple breaking down the meat, although we have had good success with granulated pineapple since it's dried.
I always chuckle when Brad loads his sausage horn too...lol. Never fails to tickle the huevos too...hahaha. Great looking links Big Joe. Love the recipe as well...on the tortilla with those toppings had to be delicious. I watched Brad's video as well and if that dude can't get pineapple sausage to come out then nobody can.
Subscribed thanks to the collab. Nice. Question: why would one use plain water when the water from saturating the chille's looked so good and plentiful / full of flavour? I would have done that--am I doin it wrong?
Oh man, this is packed with all the flavors that aI love. This is a winner, wiener. The only thing that I would do different is to use fresh minced garlic, cause I like stronger garlic flavor.
Great job Joe! I am getting ready for my first sausage venture thanks to you. You make things look easy 😉 But i will know for sure on about 2 weeks. Trying hot guts.
The fact that two of my favorite channels did a colab and Smoky Ribs is in the comments is awesome. I love you guys channel. Im still learning as far as bbqing but you guys give me a lot of ideas. Any way all you guys can do a colab with How to Bbq Right ?
Cold smoking is done well under 100F. I cold smoke at around 70F or lower. I also use a product called insta cure #1 that has the same percentage of sodium nitrite 6.25%. Another product I use is insta cure #2. It has both sodium nitrite 6.25% and nitrate 1.00% in it. The sodium nitrate breaks down into nitrites in time allowing for a longer curing time when making dry sausage and meat that isn't cooked. Like certain Italian sausage and so on.
Hey Justin, yes I do. I always have milk powder on hand that will absorb some of the extra liquid. I should've used some on this recipe to hold more of the juices in. Thanks for watching 👍🏼
Great vid Joe. I was wondering how you come up with the different ratios for your different dry ingredients? I would love to try making my own mix but I don't know how much to add of the different ingredients.
Hey Taylor, it really is trial and error and the flavor profile I'm looking for. I try to always use 1% of the meat weight in salt and go from there. 👍🏼
One thing I've learned, is if you buy achiote paste, use it. It doesn't age well. It keeps flavor, but after three months or so, it's like blending gravel. No amount of liquid will save you. Trust me.
![Blox Fruits Dragon Rework Update [Full Stream]](http://i.ytimg.com/vi/EqDAp8udhm0/mqdefault.jpg)
Thank you for watching my Al Pastor Sausage video. Check out my first cook on my 1000 offset smoker next. ruclips.net/video/TqgiWsgGe8o/видео.html
Great looking links! much better than mine thats for sure! glad to see we used very similar ingredients!
Dude, it's crazy how close our ingredients were without knowing what we were both going to use. I like that you added a binder to hold the juices in. Something I'll definitely use on my next batch. Thanks again Brad!🤘
Would be good to see your take on his version of this sausage
I wonder if it would work if the pineapple was dried or dehydrated? 🧐
@Chuds BBQ Much respect Brad for taking one for the team up! Don't worry Brad! We still know you're the Sausage Meister! When it comes to weens, there's no in betweens, Brad has the means to satisfy sausage fiends! 😂👍
@@stickyhickorybbq5811 Brad's tried it, no bueno.
Brad is one of the "Young Guns" that has raised Texas CUE to the next level. If you've never Lost you've never Won!
Just learned about you from Chuds BBQ, I just subbed so thank him for that.
OMG. Joe’s the Rembrandt of BBQ. A true Master!
just like sens my thanks out to for the wonderfull videos .realy like learn moor
I have never seen EL Pastor Sausage before it looks amazing! I love Tacos EL Pastor a very creative sausage idea!
Thanks James. 🤘
We love your show and thank for the info my friend
Really nice of Chud to take the fall on this collab. Unique sausage for sure! Now I want to crack the code on using pineapple inside of the sausage haha! Great color on that sausage Joe! Ok, I had to come back and edit this comment. Eric from 2 Guys & A Cooler, has already cracked the code on using pineapple in sausage. He says you have to denature it by cooking or grilling to at least 185° for 5 minutes first which will render the bromelain useless, and he also went on to say that canned pineapple has already been denatured as well through the canning process. Leave it to Eric to have the answer!
It doesn't surprise me that Eric has cracked the code. I haven't seen that video but I will now. Thanks so much for watching Rus!🤘
PS - I wonder if the Italian Mafia knows what pineapple does to meat? 🤣
@@SmokinJoesPitBBQ Haha,
Look great...now on to ChudsBbq🍺
Thanks my man! I appreciate you watching 🤘
You won, Chuds is awesome but he gambled and lost. Love watching you both. 👍
Thanks John! Brad definitely took one for the team. I appreciate you watching 👍🏼
Another incredible cook, Joe! Your Grandfather would be very proud! You and Brad are my two favorite "go to" guys for sausage ideas.
Thank so much Rick. We'd head to Juarez Mexico to get our hair cut, go shopping at the Mercado and go eat tacos!🤘
Two of my favorite BBQ coaches! Keep the collaboration coming!
Thank you so much for your support on both channels!🤘
Joe you make me miss Texas every time I watch you cook. Those are the most beautiful sausages I've ever seen. I want to try them.
Thanks Roger! The sausages were super tasty!🤘
I love to cook BBQ competition alongside my hubby and I decided to do something with all that leftover pork. I came across this recipe and followed it as directed. Warning this is my first time ever attempting to do sausage and it was a Perfect recipe. I invited my parents over to assist and it was a fun family get together. I highly recommend anyone reading this post to not be afraid and try it. Mr. Joe you gave me all the needed directions to help me on this great adventure. Thank for making this video and I am pleased with the end product… it was perfect!!!!
That's great! So glad y'all enjoyed it. 👍🏼
@@SmokinJoesPitBBQ
I think a great recipe to possibly create would be a chicken/spinach/feta cheese sausage. If you have any ideas please share a video 😊
Can't wait to see his sausage. This is great on multiple levels
Thanks for watching! Brad has several solid sausage videos. 👌
You and Brad's videos are the best, keep them coming
Thank you Eric!🤘
That's a seriously good looking sausage!!! The Mexican half of me is is saying, "What are we waiting for!!" Great video Joe!!
I feel like I’m starving to death after watching him eat them! My mouth is watering!😅
Thanks to both of you for the lesson of today. You need to do more of these types of videos.
Thanks John! We appreciate the support 👍🏼
Joe those look amazing!! Can’t wait to make those .. thanks for sharing happy cooking
Man..18 years in the meat business. An IT Manager now. But i damn sure do miss it. Loved making sausage and this vid really fires me up. Al Pastor looks amazing. Great job!
Thanks Joe! I enjoy coming up with these creations. 👍🏼
Finally got to try this Recipe delicious thank you
Glad you enjoyed them!🤘
Dang, that's some great looking 'salsiche'!!! Great job!👍
Great video!!
Bradley put the pineapple in and......well....still a great video to watch...great collaboration. Awesome job guys!!!
It really was! I enjoyed his video so much. Thanks for the support 👍🏼
I watched Bradley's video first and then came over to watch yours. Those look AMAZING Joe! Making my mouth water over here!
Thanks Brian! I appreciate watching both videos. 🤘
Joe, those look fantastic!! I love how you "Highly Recommend" things so I would like to "Highly Recommend" that you drop some off in my neck of the woods!!!! 😜😜😎😎👍👍
🤣 Hopefully I have some for my next trip. Thanks Mark!🤘
Chud's Bbbq Sent Me...Lol...Great recipe gonna have to try...Cheers Brother...
Thanks Zman! I appreciate you watching buddy 🤘
Gr8 cook Joe! Man, the juices are a flowing!!!
Thanks so much Chris!🤘
Love your video and I love the collaboration.
Those look amazing Joe
Thanks Dean!
That color! Excellent sausages, my friend!
Thanks so much RY! This Al Pastor marinade was so good!👍🏼
Bro, you are killing me. Those look amazing.
Thanks for watching Red Dog!🤘
This collaboration is like Xmas morning for me! Great sausage ideas, can't wait to try.
It's like a sausage party!
I made a kilogram of these guys yesterday with all of the ingredents you mentioned, and I was very pleased with the flavor. I expected them to be much hotter (spicier) than they were, they were very mild. I did add a binder of dry milk of 3% and they came out with a very nice texture. Tomorrow, I'm going to use some of them as the stuffing for chili rellanos. Thanks!
Super made looks really delicious from great 👍👍
Wow. Every sausage video this gentleman does is art. Dedication at top level!
Thanks so much Manuel!🤘
I said a while ago that Joe is a BBQ gift to the world because of his free sausage masterclasses and I'm glad everyone is starting to realize that!
I appreciate the kind words 🙏
awsome job man! well shot and well commentated. thank you for the upload and the education
cheers
Big Jim
Thank you so much for watching 👍🏼
Nice work! 🔥🔥🔥
Thank you buddy!👍🏼
Your the king 👍
Thank you Dan!🤘
Those suasages where savage Joe. Thks for the pack.
Thanks Gerry!🤘
That looks so good.
Thanks Kevin, I appreciate you watching 👍🏼
Fantastic sausage👍😊
Thanks Bobbi! Lots of work but so worth the wait! 🤘
LOOKS GREAT JOE GREAT VIDEO
Thank you!
Those are some great adobada sausages.
Thanks buddy!
This looks incredible. Bravo.
Thank you Ethan!🤘
Wow what a great idea Joe. Al pastor sausage. I bet that was delicious!!
Thanks for watching. They were great!👍🏼
Thanks Joe that was awesome mate 👍🇦🇺
Thank you Priest!🤘
Outstanding!! I have to make this now. Thanks for sharing!
Thanks for watching Pilon!🤘
Al Pastor in a casing. Nice looking sausage. That should work on your truck.
Thanks David! That's the plan my friend 🤘
Those look tasty for sure, nice job Joe!
Thank you Mario!👍🏼
My mouth is watering….lol. Thanks for the recipe. Not sure that I can find all the ingredients up here in Montana. So, I may ask for a little help. Thanks again.
Thanks for watching Colin! I bet you could at a Mexican market. Ask for achiote paste. 🤘
Did a al pastor sausage 5 years ago with my friend it was a hit. love your channel
Once again, another epic looking sausage, with so much awesome flavours. Cheers, Joe! 👍👍✌️
I died when you called Chud out with putting the casing on the horn
🤣 He loves it!🤘
🤣
That's so cool I remember commenting on one of your older videos asking if you had ever tried making al pastor sausage, and you replied to me saying that you would like to try it in the future, never thought I'd see you doing it. Love your videos, keep doing what you do best.
my recipe is almost the same as Chuds. The difference is I add serrano, let the speed cure work over night before smoking, and what I top the taco with. I like to top mine with Queso fresco, oaxaca, and cilantro.
Fantastico!
Thanks so much Glenn!🤘
Very nice Joe!
Thanks so much Dan!🤘
Man heavy hitters in here Chud and Smoky Ribs :) I think that is the first time I've seen a tortilla used with a sausage link and now you have me wondering lol
Thanks Jake! Traditionally, al pastor tacos are eaten with a corn tortilla. Thanks for watching 👍🏼
HI Joe, I love your channel and am so grateful for all your recipes. My question is, would you consider adding pineapple in powder form? Or would that be the same issue as fresh pineapples?
I bet that would work. 👍
saw this on chuds bbq, glad I found you
Awesome Warren! Welcome my friend. 👍🏼
Sausage wars round one! Love both of yalls' channels. Please do an in-person cook together. Would be epic.
Thanks Jeff! One day hopefully we get the opportunity to do that! Thanks for watching buddy 👍🏼
I like your video I did not fine the to link for recipe
The video I a my recipe 👍🏼
Those looked so so so so good!!! That was a rockin' recipe
Thank you so much Josh! I wish you were here to try some buddy!🤘
Fantastic Joe That's amazing sausage you make. The plated taco 🌮 definitely a prize winner.
Thanks John! They were so darn delicious 🤘
Love your videos very detailed and explained keep up the awesome bbq videos
Thank you Steven!🤘
Nice! I'm trying this, this weekend. I will be adding the cilantro in with the mix I think. Also tossing in a few peppers for a kick. Thank you for the upload. Subscribed!
There was a place in Saltillo Co Mexico that had the best el pastor street tacos. The flavor is second to none.
Oh man, I bet they were delicious 🤘
"Cant wait to see his sausage" -Joe haha excellent work Joe!!
Hahahaha...I'm surprised more people didn't catch that. 🤣
Amazing video as always! They look great !
Thank you Raul!🤘
Beautiful sausages, Joe! This flavor combo is 🔥🔥🔥You're spot on with the pineapple breaking down the meat, although we have had good success with granulated pineapple since it's dried.
Oh man! I'm gonna have to get some of that!🤘 Thank you!
why is it ok to run dirty smoke when smoking sausage ? Great video as always Joe!
Those look delicious Joe. Great job
Thank you for watching Jon!🤘
Brother Joe I heard the snap on the bite awsome video , chuds I'm one of your top viewers bro I love learning video's Joe's got something here too bro
Great video Joe!!!
Thanks John!🤘
Mind blown🤯
Looks real good, Joe. Would like to try them sometime.
I always chuckle when Brad loads his sausage horn too...lol. Never fails to tickle the huevos too...hahaha. Great looking links Big Joe. Love the recipe as well...on the tortilla with those toppings had to be delicious.
I watched Brad's video as well and if that dude can't get pineapple sausage to come out then nobody can.
Thanks Bo! Brad is entertaining and hilarious too! Brad really tried to make it work but that pineapple don't play around. 🤘
Great video, why the ice bath after smoking?
Hey Luis, is stops the cooking process and keeps the fat & juices from leaching out. It also helps give the sausage a nice snap 👍🏼
Subscribed thanks to the collab. Nice.
Question: why would one use plain water when the water from saturating the chille's looked so good and plentiful / full of flavour? I would have done that--am I doin it wrong?
Thanks Jim! Good to have you. I could've used that water too. Next time I'll do that. 🤘
Oh man, this is packed with all the flavors that aI love. This is a winner, wiener. The only thing that I would do different is to use fresh minced garlic,
cause I like stronger garlic flavor.
Love that idea! The other thing I would do is use a binder like Brad did in his video to hold more of the juices. 👍🏼
Abe Froman may be the sausage king of Chicago in Ferris Bueller’s Day Off but in real life Smokin’ Joe is the sausage king of Texas.
Yo Bufford! 😁 I appreciate you watching buddy 👍🏼
Great job Joe! I am getting ready for my first sausage venture thanks to you. You make things look easy 😉 But i will know for sure on about 2 weeks. Trying hot guts.
The fact that two of my favorite channels did a colab and Smoky Ribs is in the comments is awesome. I love you guys channel. Im still learning as far as bbqing but you guys give me a lot of ideas.
Any way all you guys can do a colab with How to Bbq Right ?
Looked awesome Joe great job , made me hungry at 5am in Australia 👌👌
Thank you for watching buddy!👍🏼
Looks amazing sir! You’re a master
Thanks Pete! I appreciate you watching buddy 👍🏼
Looks good brother!! I'm gonna have to try this!!
Thanks Mike! Give it a try, you'll like it. 👍🏼
can you smoke these and vaccum seal and freeze and finish later when you are ready to eat them
Looks fantastic bro! What is “protein extraction process”? I might have missed it in another video.
Cold smoking is done well under 100F.
I cold smoke at around 70F or lower.
I also use a product called insta cure #1 that has the same percentage of sodium nitrite 6.25%.
Another product I use is insta cure #2.
It has both sodium nitrite 6.25% and nitrate 1.00% in it.
The sodium nitrate breaks down into nitrites in time allowing for a longer curing time when making dry sausage and meat that isn't cooked.
Like certain Italian sausage and so on.
If you add too much water, do you have a method for correcting that?
Hey Justin, yes I do. I always have milk powder on hand that will absorb some of the extra liquid. I should've used some on this recipe to hold more of the juices in. Thanks for watching 👍🏼
Joe, what brand of achiote paste did you use?
It was the Yucateco brand.
Great vid Joe. I was wondering how you come up with the different ratios for your different dry ingredients? I would love to try making my own mix but I don't know how much to add of the different ingredients.
Hey Taylor, it really is trial and error and the flavor profile I'm looking for. I try to always use 1% of the meat weight in salt and go from there. 👍🏼
Could you use some of the pepper soaking water
Should have grilled that pineapple first. Nevermind, just arm chair QBing. Great video. Will absolutely try this out.
One thing I've learned, is if you buy achiote paste, use it. It doesn't age well. It keeps flavor, but after three months or so, it's like blending gravel. No amount of liquid will save you. Trust me.
Dang Joe this is exactly what I need. I’m going to make this soon! 🔥
What about using canned pineapple? I believe the heat in the canning process deactivates the enzymes in the bromelain, yes?
Man Chris, I'd have to try that one day. 👍🏼