Hey Duncan, I love the video, the tip about american cheese is fantastic, I can't find 'high temp' cheese for less than 10 bucks a lb plus shipping around me. I'm wondering about shelf life - I'm using Bactoferm to ferment the sausage and I'll dry it a bit as well. I'm also going to use jalapeno flakes instead of the wet ones. Will the american cheese affect the shelf life much, or will it need to be refrigerated? I'd love it to still be shelf stable without refrigeration once it's partially dried and vacuum sealed.
Hey Duncan Sir. I don't think you are aware of how great your videos are. There is next to nobody out there putting out this kind of detailed info including not only procedures but the science or reasons behind them. Most others simply say do this without the added reasons which is what separates a simple one off recipe into a technique that can be taken into other areas. This form of teaching frees us to take what you impart and use it in many other applications. This is real education which I and many others are starving for. I drive truck and used to haul peat moss out of Seba Beach and always stopped at the A&W in Rimbey on my way through. I am so disappointed that I no longer make that run as I would have gone out of my way to check out your shop. But living in the Langley area of BC makes it a little far to just stop by. Please Sir, keep up the awesome work you are doing, thank you.
Thank you very much Rob. Thanks for taking the time to reply. I'm pumped you like them and find them educational. No way haha too bad I would have fed you something out of the smoke house! I sure will. Thank you again very much Rob.
Hi Duncan. I just like your recipes. Each one "better than the one before". 😅. The way you explain etc. is just fantastic. A real MASTER and thank you. Sandton. South Africa.
I have a grinder my daughters got me for Christmas a couple years ago and I bought a stuffer so I could make snack sticks. Then tried summer sausage. Both were great but I wanted to try something like brats. I watched this video and thought I’d give it a go. Ground 10 pounds of pork butt, got some hog casings and had them ready for the family at Easter. Had a couple smoked pork butts, pork belly burnt ends, bbq chicken thighs and the smokies. All delicious but the smokies stole the show. Thanks for the awesome tutorial and recipe!!
Duncan, you have a extreme talent and these videos have answered a ton of technical questions I have had for years. Example, how much water to add and many other tricks and tips. Brother you are making this art even more gratifying. For me. My grandfather was a Master Butcher, Master kobasi maker and Master salami maker in Croatia but took all his recipes and processes to the grave and never shared. That gave me a fire to learn this art. You sir are a HERO to many of us and I truly appreciate you. Thank you and Merry Christmas Sir!
That is the nicest thing anyone has ever said on here. I really hope you carry on the art and enjoy the work Ivan. Thank you and Merry Christmas to you as well.
I love you videos. The way you explain things are simple, and easy to follow. I also like how you convert from metric to standard systems for your neighbors that live south of you.
These are some of my favourite smokies. Nice meeting you at the course today and looking forward to trying some of your tips. Thanks for sharing your skills. I will be busy for awhile checking out your channel. 👍🏻
I am glad you posted this one. I have made both your kielbasa and pepperoni and they were awesome. I have 3kg of cubed pork shoulder thawing on my bench for these now. Will share my results.
It is absolutely best tutorial how to make sausages. All kinds. Totally unselfish and willing to share trade secrets. Thank you Duncan . I do have general question : Why spices are not added before grind ? I always wonder about . Qube meat , add spices in leave ti over night , next day grind it , mix and stuff. It must be reason it is not done that way I just do not get it. Thank you Duncen , you are doing great job for humanity . All best .
Hey Milos, thank you very much for the kind compliment. To answer your question, you could if you like. Add the spices to the cubes. You are probably still going to need to mix in the final step to get protein extraction. Also if you are doing a 2nd grind and you have pre-seasoned your cubes it is going to be quite sticky to feed into your grinder/auger. Hope this helps, thanks again.
I love watching you making sausage, you have an incredible talent, shame it's a bit far for me to come up and sample some though, all the way from New Zealand 😁
What are some rules to follow when smoking sausage? How to safely smoke so the sausage don't go bad. Temps for smoking, temp setting and internal temp. I would like to smoke sausage and vacuum seal. Defrost and fry up later. Great to hear a Canadian video . I'm in Ruthven ONtario
Please help can I leave out the Sodium erythorbate if I let it cure overnight and add the cheese and jalapeños before stuffing?? And my green mountain grill only goes to lowest 150’f will this be ok
Damn I wish I had a meat cutter like you! I’m a meat packer at cub, hoping to become a certified meat cutter. The meat cutters where I work don’t exactly go out of their way to teach me new things unless they need to. A person like you around would be amazing! I used to have a guy like you when I first started working as a meat packer, but he got transferred to a different store sadly :(
Call the department of agriculture and ask them who does training. Then set up for a training class. Ask your emplo9yer to pay for it for you (be sure and ask the manager in his office with door closed). Certified meat cutters are actual Butchers and many Union shops still exist. It is also possible to join a union store that still cuts.
very interesting. i'll have to give this my own version, as dairy doesnt work for me. but like you said, Jalapeno Sausages is good. i really look forward for these videos, thank you!
im going to be looking to do this with wild bison..it being very lean what would be the best to add to it 30%pork shoulder or 30 % pork fat ? or beef fat maybe even? .i very much am enjoying your videos ..
Would love to see you make this exact recipe but on your Brunswick home pellet smoker, mine came out tasting great but the casing are a bit tough to bite through, not exactly sure why but if you could try and let us know that would be great, thanks!
Wow that is quite the compliment. Haha. I just hope it helps keep the hobby alive and some people at home find something they like. Thank you very much though Jon, I am glad you enjoy the videos.
Awesome video Sir. I greatly appreciate the detailed info you provide. My question is, you are adding the seasoning to the already ground meat. Is there any advantage or disadvantage to adding the seasoning to the cubed meat then grind the spices with the meat or does it depend on the product you are making.
Hello Rob. Thank you very much I'm happy to hear you found it useful. In the case of these sausages you could go ahead and add the seasonings on the cubes. Grind once on coarse, grind once on fine, then add your J&C and grind the third time on coarse again. (to get the pockets) I usually don't though. The reason being is, when you add salt and binder your protein extractions begins (meat gets sticky). It makes running through your grinder difficult and adds to your clean up time. So for most sausage I like to run the raw meat through then mix with my hands to save some time. With the J&C sausage I end up running the seasoned mixed meat through the grinder and getting it dirty so it doesn't really matter. I hope that makes sense/answers the question.
Your channel is a gold mine of information! Thanks for sharing your recipes! I have had good luck making sausage with a single grilled with a 4.5 mm plate anything wrong with that?
Thank you very much Rusty Lamb. I guess if you are using trim and it has some connective tissue in it, you could end up with bits of gristle in your sausage. I'd probably do at least a 2nd grind on the 4.5mm.
In this video, how much and type of meat did you use to produce the amount of sausage? Your videos have been the most educational that I have come across so far. Thank you
Thanks John. There can be made out of any combination of Pork, Beef, or Venison. You just want to have about 15-20% fat in the end ratio. All my recipes are in g/kg so you can make as little as 1kg 2.2lbs and as much as you'd like on the top end.
@Duncan Henry thank you, I was looking however I didn't see one, I will have a better look. I am going to make 3 different kinds this weekend coming up!
Thank you Rick. I use a soy protein isolate, but there are lots of binders a person can use. I go over them in depth in the how to make a sausage recipe video. Sounds good ill put it on the list to-dos, I have got pastrami a couple times now.
If I don’t use the sodium erythorbate can I refrigerate overnight a grind the cheese jalapeño in the next day before smoking? Love the cheese tip and channel ! Thanks so much!
Hi Duncan..i wpupd really like a review on the wheel linker you have in the background..i need tk know if they work with collagen casings or what are your experince with it
What's the trick to getting the smoke and cook balanced so as to keep the casing tender vs cooked? Shorter smoke? Water pan? Cook schedule? I'm using an electric smoker with convection and have the option of leveraging a cold smoke generator vs the element. Curious on your thoughts and appreciate you always!
I could watch your videos all day! I’m just curious, do you just get 11lbs all pork shoulder since there’s fat in there or do you get 8.25lbs shoulder and 2.75lbs fat? Thank you!
lol well I am glad you like them that much. You want to shoot for a end fat ration of 15-25% fat. The pork shoulder by itself should be fine they are fatty with nice marbling or you can add 2.75lbs of fat to 8.25lbs of pork if it is fairly lean pork.
This recipe has me absolutely drooling! I have 2 questions first can I just use nonfat dry milk for binder and is citric acid and arithorbate/ascorbic acid the same thing?
That should work, just check and make sure there is lots or protein in it. You want to be adding protein. I am not sure if citric acid works the same way, I think so but am not sure. You can skip the cure accelerator just give your sausage some curing time.
Ive never seen it done with pickled jalapenos. Guess it is because Im in Texas and fresh Jalapenos are available year round here. Those sausages do look good!
Thank you. I wish I had access to fresh jalapenos year round. I also wish I lived in Texas. You aren't hiring butchers at Grandpa's Place by chance are you? Haha
Hey Duncan, great video! Is the cheese you use a processed American style cheese? Sorry I'm all the way down in New Zealand and I'm not familiar with it.
Thank you Ross. Yes you bet it is American style cheese. It will get you the best cheese pockets and its cheap. I hope you can get your hands on some in New Zealand!
@@duncanhenry I sure will we have similar cheese here but I never thought of using that! Mate I made your garlic and herb fresh sausage with wild Turkey and Venison and they were the best that I've done so far.
looks delicious once again. I have your bacon curing in the fridge now. Do you ever make chorizo or wiessworst? Glad i raise my own beef lamb and hogs im trying all your goods!
Well you won't get any better quality than home raised critters. I hope the bacon turns out for you, you'll have to let me know what you think! I do make both of those and you are in luck. Wiesswurst is next weeks video. :)
@@dontthrowrox yes absolutely. I would recommend trying less sugar rather than taking it all out, you may find it bitter. But yes maybe take a belly cut it into quarters and try a bit less sugar on each one until you find the one that makes you happy.
Hey Jerry I have a summer sausage video, i'd just add Jalapeno and Cheddar to that recipe. You could also stuff this recipe into 60-70mm fibrous casings and it would be good too.
Have you ever used jalapeños powder? Also I am having trouble with my casings not coming off the horn with the pressure of the stuffing process. They fit loosely on the horn. Do I need to soak them longer?
Can I smoke them up to 150deg for about 3 hours to get a nice smoke on them and then Ice bath then freeze? Finish off later on the grill! Or does it need to be fully cooked before freezing. I just don't want the fat to melt during the first smoke as you took yours up to 180deg eventually?
Hey there Cobia, you could smoke and finish later for sure. Those Temps though are what I run my smokehouse at. 150f to dry 155 to 160 to smoke 185 to190 to cook I take the sausages to a internal temp of 160 then ice bath. Like you said 180 would render the fat and be dry. Thanks for watching I hope you make and enjoy some!
Hey Duncan Last time I made smokies flavor was great but natural casings were so tough can barely bite through them. Never had that happen before. Any ideas on what causes this?
Hey Roger, that is too bad. a couple things you can do to help mitigate that. 1. Make sure the casings are washed of salt and soaked for min 30-45mins 2. Flush a good amount of water through the casing 3. Stuff an adequate amount of meat into them (enough so that they have a little bit of give when you pinch, but not enough to squeeze all the way through) Sometimes even with all things done correctly I have had tough casings as well. Some casing walls are just thicker than others. Down in the USA you can buy different grades of casings. If you are down in the States a 4th thing you can add to that list is purchasing A grade casings from the sausage maker.
Hi Duncan; Question 2 weeks ago I made the Jalapeno Cheese smoked sausage and used diced Jalapeno at 70g/kg, Unfortunately, The Preservatives that jalapeno were packed in gave it a rather vinegary salty taste, I was thinking of using dried flake Jalapenos at the same 70g/kg, if so, dehydrate them or use as is. Thank you
Ah, so that cheese is like the Canadian version of Kraft American cheese.slices, right? Hmm, haven't bought that forever, but I think a cold smoke before hand would kick it in high gear! Thanks!
Thanks for this vid. Very helpful, as always :) I've been trying to make pre-cooked pork sausages through poaching, i make sure they reach inside temp of 160 F. Reason is, I don't have a smoker machine at home. I've noticed the sausages tend to get dry once fried. Is there something i can do to make the texture and juiciness better? I also use 1% Soy Protein Binder in all sausage recipes. IS this ratio okay? sorry for so many questions, Sir :)
Yup 1% is also what I use works pretty well. And yes pre-cooked poached sausages can be quite yummy. Yup they can be juicy and awesome. The two things i'd check are. 1. How hot is your water. I usually cook with about 82c water 180f water. If you are using boiling water the fat will melt out of your sausage and will be lost. So just a simmer. 2. How much fat are you using in your initial sausage mixture you can use up to 30% before you run into major binding issues. If you are only using 5 or 10 percent it will be on the drier side especially if your are re-cooking them
@@duncanhenry oh..i think i'm missing out on 2 things. 1. my water reaches 200F and 2. yes, i'm pretty much sure I incorporate only 10-15% fat. do you recommend adding backfat in this case?i use pork shoulders but it's more of lean. Thanks so much for your answers!
this may be stupid question but, would this recipe work as a fresh sausage if you omitted the #1 cure? Or would it not as you wouldnt get the cheese pockets?
Not a stupid question. Yes you could use this to make a fresh sausage and yes you would need to omit cure #1. You would probably not get the same cheese pockets. I do make a couple fresh sausages with cheese in them though and they are still really good.
You can, I just find the spice sticks to the bowl and its a mess to get it all out. Vs if you put the dry spice on the meat then add the water it is all on the meat.
Sure. My email is dhcustomsausage@gmail.com Chances are, though, if you're having an issue, someone else also has/will, so I may be able to answer it on here. Either or.
I am NOT telling you what you "should do". Not my place. I am going to suggest that you develop a line of sausage specific seasoning mixtures. I think it would both really grow your channel as well as develop another significant generator of revenue for you. I know that I like to buy thing I see used in Many videos. just a thought. I would also love to see a smoked salmon sausage if you can pull that one off!
Hey there guys I hope you like the video and make a batch to try! Let me know what you think, I enjoy your feedback!
can you convert the ingredients to US measurements? Thanks.
At what temperature do you bring the sausage up to when cooked?
Hey Duncan, I love the video, the tip about american cheese is fantastic, I can't find 'high temp' cheese for less than 10 bucks a lb plus shipping around me.
I'm wondering about shelf life - I'm using Bactoferm to ferment the sausage and I'll dry it a bit as well. I'm also going to use jalapeno flakes instead of the wet ones. Will the american cheese affect the shelf life much, or will it need to be refrigerated? I'd love it to still be shelf stable without refrigeration once it's partially dried and vacuum sealed.
Made these multiple times. People say the are some of the best sausage I've made. Thanks Duncan you make me look like good...
Hey Duncan Sir. I don't think you are aware of how great your videos are. There is next to nobody out there putting out this kind of detailed info including not only procedures but the science or reasons behind them. Most others simply say do this without the added reasons which is what separates a simple one off recipe into a technique that can be taken into other areas. This form of teaching frees us to take what you impart and use it in many other applications. This is real education which I and many others are starving for.
I drive truck and used to haul peat moss out of Seba Beach and always stopped at the A&W in Rimbey on my way through. I am so disappointed that I no longer make that run as I would have gone out of my way to check out your shop. But living in the Langley area of BC makes it a little far to just stop by.
Please Sir, keep up the awesome work you are doing, thank you.
Thank you very much Rob. Thanks for taking the time to reply. I'm pumped you like them and find them educational. No way haha too bad I would have fed you something out of the smoke house!
I sure will. Thank you again very much Rob.
I agree. I think Duncan is a great teacher.
Hi Duncan, just started watching your videos and came upon this one, made them today and I can allready tell you it's going to be one of my favorites.
Hi Duncan. I just like your recipes. Each one "better than the one before". 😅. The way you explain etc. is just fantastic. A real MASTER and thank you. Sandton. South Africa.
Howzit Hans.
I live up the road from you in Midrand.
Have you tried this recipe?
I'm interested in what cheese we would use here in SA, for this?
I have a grinder my daughters got me for Christmas a couple years ago and I bought a stuffer so I could make snack sticks. Then tried summer sausage. Both were great but I wanted to try something like brats. I watched this video and thought I’d give it a go. Ground 10 pounds of pork butt, got some hog casings and had them ready for the family at Easter. Had a couple smoked pork butts, pork belly burnt ends, bbq chicken thighs and the smokies. All delicious but the smokies stole the show. Thanks for the awesome tutorial and recipe!!
Duncan, you have a extreme talent and these videos have answered a ton of technical questions I have had for years. Example, how much water to add and many other tricks and tips. Brother you are making this art even more gratifying. For me. My grandfather was a Master Butcher, Master kobasi maker and Master salami maker in Croatia but took all his recipes and processes to the grave and never shared. That gave me a fire to learn this art. You sir are a HERO to many of us and I truly appreciate you. Thank you and Merry Christmas Sir!
That is the nicest thing anyone has ever said on here. I really hope you carry on the art and enjoy the work Ivan. Thank you and Merry Christmas to you as well.
I agree. I’ve learned a lot just watching a few videos. Mostly what mistakes I’ve made in the past. Love how you explain the science of it.
Made these yesterday now I'm the family hero thanks
That's great to hear Jack!
I love you videos. The way you explain things are simple, and easy to follow. I also like how you convert from metric to standard systems for your neighbors that live south of you.
Thank you very much! You betcha gotta keep the neighbors happy. If I'm lucky one day ill get to move down there.
Second time making these. Killer recipe mate.
I made this last year for Easter, and im making them again this year. Best sausage I've ever made!
OMG will be my 2nd thing to do when I get my stuffer.... love me some Jalapeño sausage with cheese, I'm for Texas Wow I can smell it from here!
Your channel is awesome buddy. I hope you grow and keep making incredible content. Thank you for taking the time to make your videos.
Hey Michael, thanks! I'm amazed people are watching them haha. Glad you liked them.
These are some of my favourite smokies. Nice meeting you at the course today and looking forward to trying some of your tips. Thanks for sharing your skills. I will be busy for awhile checking out your channel. 👍🏻
I am glad you posted this one. I have made both your kielbasa and pepperoni and they were awesome. I have 3kg of cubed pork shoulder thawing on my bench for these now. Will share my results.
Thats so cool! I'm excited to see what you think. Thanks Eric.
GREAT RECIPE! I have even used it with lamb and goat. tremendous sausage
New sub here. I really enjoyed this video. Thank you for posting these!
Love your videos and teaching us about making meat products. This recipe worked very well for me.
Keep sharing your knowledge with us Duncan
Thank you very much Steve. I sure will and good luck with your RUclips channel. I'll tune in to get a recipe or two!
thanks for the vid life changing cant weight to try it out keep up the good work
It is absolutely best tutorial how to make sausages. All kinds. Totally unselfish and willing to share trade secrets. Thank you Duncan . I do have general question : Why spices are not added before grind ? I always wonder about . Qube meat , add spices in leave ti over night , next day grind it , mix and stuff. It must be reason it is not done that way I just do not get it. Thank you Duncen , you are doing great job for humanity . All best .
Hey Milos, thank you very much for the kind compliment.
To answer your question, you could if you like. Add the spices to the cubes. You are probably still going to need to mix in the final step to get protein extraction.
Also if you are doing a 2nd grind and you have pre-seasoned your cubes it is going to be quite sticky to feed into your grinder/auger.
Hope this helps, thanks again.
I Love all your videos, Very good content and you explain everything very well! Thank you!
Thank you very much Daniel!
Made there today absolutely amazing flavour thanks so much
I love watching you making sausage, you have an incredible talent, shame it's a bit far for me to come up and sample some though, all the way from New Zealand 😁
Thank you very much. You may have to make some to try I guess haha.
What are some rules to follow when smoking sausage? How to safely smoke so the sausage don't go bad. Temps for smoking, temp setting and internal temp. I would like to smoke sausage and vacuum seal. Defrost and fry up later. Great to hear a Canadian video . I'm in Ruthven ONtario
Please help can I leave out the Sodium erythorbate if I let it cure overnight and add the cheese and jalapeños before stuffing?? And my green mountain grill only goes to lowest 150’f will this be ok
Damn I wish I had a meat cutter like you! I’m a meat packer at cub, hoping to become a certified meat cutter. The meat cutters where I work don’t exactly go out of their way to teach me new things unless they need to. A person like you around would be amazing! I used to have a guy like you when I first started working as a meat packer, but he got transferred to a different store sadly :(
Call the department of agriculture and ask them who does training. Then set up for a training class. Ask your emplo9yer to pay for it for you (be sure and ask the manager in his office with door closed). Certified meat cutters are actual Butchers and many Union shops still exist. It is also possible to join a union store that still cuts.
Wish you'd put together a recipe book!
They will all be online for free one day!
very interesting.
i'll have to give this my own version, as dairy doesnt work for me.
but like you said, Jalapeno Sausages is good.
i really look forward for these videos, thank you!
Ah that is too bad, you are very creative so I'm sure you'll find a yummy substitute!
I'm definitely making a batch of these in the near future.
I hope you enjoy them! Let me know what you think.
Just made them today and they are fantastic!
@@opiela1 that's awesome haha gets me excited!
Looks great, made me hungry. Thanks!
Hope you enjoy and thanks for watching!
im going to be looking to do this with wild bison..it being very lean what would be the best to add to it 30%pork shoulder or 30 % pork fat ? or beef fat maybe even? .i very much am enjoying your videos ..
That snap is ASMR.
Can you lay the sausage down on a grate when smoking in a Traeger?
You betcha, no problem.
Cant find high temp cheese here in Thailand. I will try this cheese next batch of Texas hot links with jalapeno and cheese. Thank you. Peace!
Would love to see you make this exact recipe but on your Brunswick home pellet smoker, mine came out tasting great but the casing are a bit tough to bite through, not exactly sure why but if you could try and let us know that would be great, thanks!
Another great one! May I suggest a crunchy, red home made Frankfurter video? More into of a hotdog vibe of thing. Keep up the good work.
You bet. I have a hot dog video planned. Just gotta find a Sunday to do it now.
How do you not have thousands of subscribers? I shared your youtube channel on a couple facebook pages, hopefully you will get some more subscribers.
Wow that is quite the compliment. Haha. I just hope it helps keep the hobby alive and some people at home find something they like.
Thank you very much though Jon, I am glad you enjoy the videos.
Awesome video Sir. I greatly appreciate the detailed info you provide.
My question is, you are adding the seasoning to the already ground meat. Is there any advantage or disadvantage to adding the seasoning to the cubed meat then grind the spices with the meat or does it depend on the product you are making.
Hello Rob. Thank you very much I'm happy to hear you found it useful.
In the case of these sausages you could go ahead and add the seasonings on the cubes. Grind once on coarse, grind once on fine, then add your J&C and grind the third time on coarse again. (to get the pockets)
I usually don't though. The reason being is, when you add salt and binder your protein extractions begins (meat gets sticky). It makes running through your grinder difficult and adds to your clean up time. So for most sausage I like to run the raw meat through then mix with my hands to save some time. With the J&C sausage I end up running the seasoned mixed meat through the grinder and getting it dirty so it doesn't really matter.
I hope that makes sense/answers the question.
Your channel is a gold mine of information! Thanks for sharing your recipes! I have had good luck making sausage with a single grilled with a 4.5 mm plate anything wrong with that?
Thank you very much Rusty Lamb.
I guess if you are using trim and it has some connective tissue in it, you could end up with bits of gristle in your sausage. I'd probably do at least a 2nd grind on the 4.5mm.
@@duncanhenry makes sense I use whole cuts and remove most the tuff bits. Probably the reason it's been working.
In this video, how much and type of meat did you use to produce the amount of sausage? Your videos have been the most educational that I have come across so far. Thank you
Thanks John. There can be made out of any combination of Pork, Beef, or Venison. You just want to have about 15-20% fat in the end ratio. All my recipes are in g/kg so you can make as little as 1kg 2.2lbs and as much as you'd like on the top end.
You rock man
Thanks Gilbert man, I appreciate it. Also you rock!
Could you use this same recipe for a snack stick, or would you change anything?
You could! Wouldn't change much.
I also have a separate J and C snack stick video somewhere on the channel.
@Duncan Henry thank you, I was looking however I didn't see one, I will have a better look. I am going to make 3 different kinds this weekend coming up!
Grear vidio, you now have a couple new followers. What type of garlic do you use, powder, salt,minced or fresh.
Thanks! I use granulated white garlic.
U sir r legit
? What's ur binder and r there any substitutes.
Would love to see a pastrami or Montreal smoke meat ?
Thank you Rick. I use a soy protein isolate, but there are lots of binders a person can use. I go over them in depth in the how to make a sausage recipe video.
Sounds good ill put it on the list to-dos, I have got pastrami a couple times now.
What would you advise to add to give them a little bit of a kick i was thinking chili flakes or fresh bullet chilies'
Can we dehydrate different great sausages we make? Throw in a dehydrater for meat snacks/sticks??
If I don’t use the sodium erythorbate can I refrigerate overnight a grind the cheese jalapeño in the next day before smoking?
Love the cheese tip and channel !
Thanks so much!
Yes and yes.
Thank you very much Guapo Fish I am glad you are enjoying it!
Hi Duncan..i wpupd really like a review on the wheel linker you have in the background..i need tk know if they work with collagen casings or what are your experince with it
What's the trick to getting the smoke and cook balanced so as to keep the casing tender vs cooked? Shorter smoke? Water pan? Cook schedule? I'm using an electric smoker with convection and have the option of leveraging a cold smoke generator vs the element. Curious on your thoughts and appreciate you always!
I could watch your videos all day! I’m just curious, do you just get 11lbs all pork shoulder since there’s fat in there or do you get 8.25lbs shoulder and 2.75lbs fat? Thank you!
lol well I am glad you like them that much. You want to shoot for a end fat ration of 15-25% fat.
The pork shoulder by itself should be fine they are fatty with nice marbling or you can add 2.75lbs of fat to 8.25lbs of pork if it is fairly lean pork.
This recipe has me absolutely drooling! I have 2 questions first can I just use nonfat dry milk for binder and is citric acid and arithorbate/ascorbic acid the same thing?
That should work, just check and make sure there is lots or protein in it. You want to be adding protein. I am not sure if citric acid works the same way, I think so but am not sure. You can skip the cure accelerator just give your sausage some curing time.
Ive never seen it done with pickled jalapenos. Guess it is because Im in Texas and fresh Jalapenos are available year round here.
Those sausages do look good!
Thank you. I wish I had access to fresh jalapenos year round. I also wish I lived in Texas. You aren't hiring butchers at Grandpa's Place by chance are you? Haha
@@duncanhenry Wonder how well Jalapenos will go through the mail to Canada? ;)
Hey Duncan, great video! Is the cheese you use a processed American style cheese? Sorry I'm all the way down in New Zealand and I'm not familiar with it.
Thank you Ross. Yes you bet it is American style cheese. It will get you the best cheese pockets and its cheap. I hope you can get your hands on some in New Zealand!
@@duncanhenry I sure will we have similar cheese here but I never thought of using that! Mate I made your garlic and herb fresh sausage with wild Turkey and Venison and they were the best that I've done so far.
What should be the internal temperature after cooking?
Thanks
Really enjoying your videos! How long is the last cooking step at 185f?
I'm a newbie to sausage making and think I answered my own question. 185f until an internal temp of 165f is reached then off to the cold bath 👍
Do you by chance have a spreadsheet made to auto calculate seasoning measurement changes with meat weight changes?
Duncan, do you use the shoulder blade (boston butt) or the picnic portion of the shoulder? Which of the two gives you the fat content you need?
You can use either. Depends what you like if you want a leaner sausage use picnic about 15% fat or juicier use the butt about 25% fat.
What internal temperature should the sausage be before you start the cold water bath?
looks delicious once again. I have your bacon curing in the fridge now. Do you ever make chorizo or wiessworst? Glad i raise my own beef lamb and hogs im trying all your goods!
Well you won't get any better quality than home raised critters. I hope the bacon turns out for you, you'll have to let me know what you think!
I do make both of those and you are in luck. Wiesswurst is next weeks video. :)
@@duncanhenry the bacon was delicious but....can i make it without the brown sugar or less of it? i like savory more than sweet thanks jon
@@dontthrowrox yes absolutely. I would recommend trying less sugar rather than taking it all out, you may find it bitter.
But yes maybe take a belly cut it into quarters and try a bit less sugar on each one until you find the one that makes you happy.
What size grinder plate do you use for these as well as the pepperoni snack stick?
3mm or 1/8th on the final grind.
Would this recipe work for summer sausage?
Hey Jerry I have a summer sausage video, i'd just add Jalapeno and Cheddar to that recipe.
You could also stuff this recipe into 60-70mm fibrous casings and it would be good too.
Have you ever used jalapeños powder?
Also I am having trouble with my casings not coming off the horn with the pressure of the stuffing process. They fit loosely on the horn. Do I need to soak them longer?
Can I smoke them up to 150deg for about 3 hours to get a nice smoke on them and then Ice bath then freeze? Finish off later on the grill! Or does it need to be fully cooked before freezing. I just don't want the fat to melt during the first smoke as you took yours up to 180deg eventually?
Hey there Cobia, you could smoke and finish later for sure.
Those Temps though are what I run my smokehouse at.
150f to dry
155 to 160 to smoke
185 to190 to cook
I take the sausages to a internal temp of 160 then ice bath. Like you said 180 would render the fat and be dry.
Thanks for watching I hope you make and enjoy some!
@@duncanhenry Thanks! Like your shows, very informative and to the point.
Hey Duncan
Last time I made smokies flavor was great but natural casings were so tough can barely bite through them. Never had that happen before. Any ideas on what causes this?
Hey Roger, that is too bad.
a couple things you can do to help mitigate that.
1. Make sure the casings are washed of salt and soaked for min 30-45mins
2. Flush a good amount of water through the casing
3. Stuff an adequate amount of meat into them (enough so that they have a little bit of give when you pinch, but not enough to squeeze all the way through)
Sometimes even with all things done correctly I have had tough casings as well. Some casing walls are just thicker than others. Down in the USA you can buy different grades of casings. If you are down in the States a 4th thing you can add to that list is purchasing A grade casings from the sausage maker.
@@duncanhenry thanks Duncan. Yes I done all that, maybe just tough casings
What do you use for a binder? And is it necessary
I would highly recommend binder in J&C smokies.
I have a in depth video on binders here ruclips.net/video/Va5rLBNiG9M/видео.html
Hi Duncan; Question 2 weeks ago I made the Jalapeno Cheese smoked sausage and used diced Jalapeno at 70g/kg, Unfortunately, The Preservatives that jalapeno were packed in gave it a rather vinegary salty taste, I was thinking of using dried flake Jalapenos at the same 70g/kg, if so, dehydrate them or use as is. Thank you
I would cut the amount in half if I was using dry flaked ones otherwise it may be too spicy.
@@duncanhenry Thak you,
Do we have to smoke them, or can I just Freese them as is if I have not added the extra powder for smocking
Ah, so that cheese is like the Canadian version of Kraft American cheese.slices, right?
Hmm, haven't bought that forever, but I think a cold smoke before hand would kick it in high gear! Thanks!
Thanks for this vid. Very helpful, as always :) I've been trying to make pre-cooked pork sausages through poaching, i make sure they reach inside temp of 160 F. Reason is, I don't have a smoker machine at home. I've noticed the sausages tend to get dry once fried. Is there something i can do to make the texture and juiciness better? I also use 1% Soy Protein Binder in all sausage recipes. IS this ratio okay? sorry for so many questions, Sir :)
Yup 1% is also what I use works pretty well.
And yes pre-cooked poached sausages can be quite yummy.
Yup they can be juicy and awesome.
The two things i'd check are. 1. How hot is your water. I usually cook with about 82c water 180f water. If you are using boiling water the fat will melt out of your sausage and will be lost. So just a simmer.
2. How much fat are you using in your initial sausage mixture you can use up to 30% before you run into major binding issues. If you are only using 5 or 10 percent it will be on the drier side especially if your are re-cooking them
@@duncanhenry oh..i think i'm missing out on 2 things. 1. my water reaches 200F and 2. yes, i'm pretty much sure I incorporate only 10-15% fat. do you recommend adding backfat in this case?i use pork shoulders but it's more of lean.
Thanks so much for your answers!
one more thing, Sir. is it also important to plunge the sausages in iced water right after poaching? does this retain moisture. thank you so much :)
What internal temperature do you cook the sausage to before you stop the cooking with the water or ice bath?
Can you skip the sodium erythrobate, and leave them in the fridge over night to cure after linking them?
So you can use ascorbic acid (vitamin C) instead of sodium erythorbate, right?
Would this make a good elk snack stick if I put it in the 21 mill casings like your pepperoni stick video?
Id use the same process but use the pepperoni spices.
Which book? I just received Home Production of Quality Meats and Sausages and can't find the cheese reccomendation in there?
this may be stupid question but, would this recipe work as a fresh sausage if you omitted the #1 cure? Or would it not as you wouldnt get the cheese pockets?
Not a stupid question.
Yes you could use this to make a fresh sausage and yes you would need to omit cure #1.
You would probably not get the same cheese pockets. I do make a couple fresh sausages with cheese in them though and they are still really good.
@@duncanhenry appreciate the reply, keep up the content, you've gained yourself another subscriber .
Question why don't you put spice in the water and blend it up and rest?
You can, I just find the spice sticks to the bowl and its a mess to get it all out. Vs if you put the dry spice on the meat then add the water it is all on the meat.
Good morning, I just have a question about your recipe, do you have to use sodium Erythorbate? Can allowing it to cure overnight replace using this?
Yup, if you cure overnight that works too.
Can I make this without smoking the sausage?
Duncan do you have a email I had a private question I wanted to ask concerning vinegar and a crumbly sausage?
Sure. My email is dhcustomsausage@gmail.com
Chances are, though, if you're having an issue, someone else also has/will, so I may be able to answer it on here. Either or.
I am NOT telling you what you "should do". Not my place. I am going to suggest that you develop a line of sausage specific seasoning mixtures. I think it would both really grow your channel as well as develop another significant generator of revenue for you. I know that I like to buy thing I see used in Many videos. just a thought. I would also love to see a smoked salmon sausage if you can pull that one off!
It says fresh ass in your description lol.
Good Recipe. Plz, jalapeños are pronounced Jalapaynoes not Jalapeenoes. Thanks
Just got the book cant wait to try a bunch next year