Just made a 14# batch and absolutely better than my previous 3 years of other recipes. Last year was a cheesy jalapeño recipe of some butchers and was fair at best. This recipe is fantastic I upped the mustard seed a slight bit but followed everything else. Cold smoked for 2 hours, added heat for another hour then brought into the oven for final finishing. Cooked slightly too long to 159 but was still fabulous. Can’t wait to share
Your sausage making videos are superb. You inspired me to make some pepperoni sticks today. This one is next. Love the glove liner trick. Saved me some serious pain today.
If you don't use the citric acid, you're still going to have a great smoked sausage. I do it all the time. It just won't have the tangy flavor that most of them do. Thanks for the question!
Love your channel. my summer sausage on a test cook before enscapulated citric acid was wayyyyy salty? I added more powdered milk and it turned out ok. I wanted more of the snap like Lebanon bologna. Any suggestions? Does the salt cookout? Can I add more citric? Getting ready to try some more of your recipes as I have three deer curing. Great channel.
I'm not familiar with Lebanon bologna, but now I'm curious. The salt won't cook out. It can actually become a little saltier from drying if the sausage is smoked for a long time. You can certainly use a little more citric, be careful though because while you can always add in, you can't take it out. Thanks for the comment!
@@AgeofAnderson Pennsylvania Dutch make the lebanon bologna. It is just a red meat no pork. Got a fantastic twang. Just bought a new 1/2 hp grinder and a buck in the cooler for 10 days. Happy times!
What's a great video!! Nice recipe and perfect timing. I'd like to reach out and have a chat with you. I have a very interesting idea that I think you might enjoy. What's the best way to get in touch with you?
Just made a 14# batch and absolutely better than my previous 3 years of other recipes. Last year was a cheesy jalapeño recipe of some butchers and was fair at best. This recipe is fantastic I upped the mustard seed a slight bit but followed everything else. Cold smoked for 2 hours, added heat for another hour then brought into the oven for final finishing. Cooked slightly too long to 159 but was still fabulous. Can’t wait to share
@@maplebrew Thanks for the comment. I'm glad you liked it!
You won me over with the black pepper. The commercial sausage makers don't seem to use it anymore.
thanks for your recipie, I will be making it soon.
Your sausage making videos are superb. You inspired me to make some pepperoni sticks today. This one is next. Love the glove liner trick. Saved me some serious pain today.
I hope you love these and thanks for the nice comment!
Great video! What happens if you don’t use the citric acid?
Thanks
If you don't use the citric acid, you're still going to have a great smoked sausage. I do it all the time. It just won't have the tangy flavor that most of them do. Thanks for the question!
@@AgeofAnderson i might do the batch half with, half with out! Then go from there!
Looks great thanks
One of the best!!
Wow, looks yummy
Another great one, sir! Will the flavor get more intense with time? That is, IF one can keep from eating it all on the first week, though.!.!.! Hehe
Love your channel. my summer sausage on a test cook before enscapulated citric acid was wayyyyy salty? I added more powdered milk and it turned out ok. I wanted more of the snap like Lebanon bologna. Any suggestions? Does the salt cookout? Can I add more citric? Getting ready to try some more of your recipes as I have three deer curing. Great channel.
I'm not familiar with Lebanon bologna, but now I'm curious. The salt won't cook out. It can actually become a little saltier from drying if the sausage is smoked for a long time. You can certainly use a little more citric, be careful though because while you can always add in, you can't take it out. Thanks for the comment!
@@AgeofAnderson Pennsylvania Dutch make the lebanon bologna. It is just a red meat no pork. Got a fantastic twang. Just bought a new 1/2 hp grinder and a buck in the cooler for 10 days. Happy times!
Great video, you got me into the hobby of sausage making, just wondering what type of smoker do you own?
I use a very 44" gas smoker. This one is by Smoke Hollow which has since been bought out by Master Built. Thanks for the comment!
I like how you did this vid.. nice. The coupon code for the thermometer is no longer valid though. Cheers!
@@TranquilityAcres Thanks. I'll have to check on that code.
Do you have to use the powdered milk as a binder? Great channel.
It is optional. Thanks for the comment!
It seemed like you changed up the style of the editing a little bit on this video, I like it.
Looks fantastic! Can you send me some... Keep the videos coming
What's a great video!! Nice recipe and perfect timing. I'd like to reach out and have a chat with you. I have a very interesting idea that I think you might enjoy. What's the best way to get in touch with you?
Instagram messenger is probably the best way. It's hunting/fishing season now and I'm out a lot of the time, so my response may be a bit delayed.
@@AgeofAnderson lol. I'm such a dinosaur. Don't have Instagram. 😅😅. How about email? Eric @ twoguysandacooler . Com
Look forward to hearing from you
@@2guysandacooler That's cool. I'll drop you a line when I get a bit of time.
I wish I had some fr
What smoker do you use?
@@TheKnealing this is a 44-inch Smoke Hollow propane gas smoker.
@@AgeofAnderson appreciate. Love all the vids man. They are definitely upping my sausage game!!!!
Plain salt meaning table salt or something else ?
Any non-iodized salt will work.