I love watching you videos, one suggestion on the sausage.. If you want to take your sausage to the next level. you can hang it for 1 week for some light ageing, that will firm it up and concentrate the flavor. for extra firm go 2 weeks. trust me it is worth the extra time.
Sure like this method. I made summer sausage ONE time on a digital smoker. It came out PERFECT. So perfect that my wife continues to pester me to make more. But the process was grueling. Hang in smoker at a certain temp NO SMOKE for 2 hrs, add wood chips and turn up heat for 2 hrs, turn up heat for 2 more hrs, turn up heat for 2 more hrs , etc... AN ALL DAY PROCESS. Thanks for showing this method
Try using liquid smoke one time. It's not a synthetic product like a lot of nay-sayers will proclaim. It's simply the collected condensate of the moisture in the wood when burned and the smoked flavor will be throughout the product vs outer layer (of a permeable casing). Will shorten the smoker time and give that smoked taste. It's the purists' opinion of its inferiority. But if they're adding binders for moisture retention (e.g. weight = profit increase) do they really have any room to opinionate?
Great video and glad you made a successful batch! Eric over at 2 guys and a Cooler says it's imperative that you use a cure accelerator and cook the same day when using the encapsulated citric acid, presumably due to concerns of the encapsulation breaking down over a longer cure, but I too have done it this way a couple times without a problem. That said, for my last batch I fast fermented it on F-LC to a PH in the high 4's and REALLY loved the result 😁
If a kid had that summer sausage in sandwiches for their school lunch, the other kids would be envious. I bet it would be awesome fried up. Cheers, Bradley! 👍🏻👍🏻✌️
Thank you for letting us try this when we visited the Chud shop! It was in fact Fan-taste-ic! Very light and refreshing after a week of working our way through the local BBQ and taco scene. Been waiting for this video to drop so I could brag to a bunch of people that I do not know online 😂 Also thank you for putting up with my awkwardness. Hope you knife throwing skills are getting better!
I bet having the pink salt not only gave it a better color, but also improved the flavor, more of what you would expect type of thing. I'll give this a go and see how it turns out. I don't think you can eat as much summer sausage as you can regular sausages, say like a brat, so I'll make a smaller batch.
Video series idea, " The Chud Sausage Cabinet ". Build yourself a kick button dedicated sausage smoker you can cold smoke or hot smoke in. I Built one for myself, total game changer!
Brad: "Probably not safe to eat" Also Brad: "Hope it comes out as tasty as the last one" 🤪 Either way, looks really tasty! And as someone else commented, that "official taste test" was smooth AF! 👌
Dude! Please oh please! Do a video on how to make NJ pork roll...the brand is Taylor Ham. There are like 3 vids on this addictive meat product and I know you would do it way better!
I followed your first summer sausage recipe, although I added Insta Cure #1. I was not a fan of the carrot protein binder. I've only seen you use that ingredient twice, and they were both in summer sausage recipes. Why the drastic change from nfmp?
Does the cured sausage need to cold smoke to a 150 °temp if your cooling to store in a chest freezer or are we just trying to get color and firmness. Thanks in advance
The summer sausage I see in the store isn't great, and they're generally a lot skinnier, or at least the refrigerated ones aren't that good, the ones that are near the beef jerky might be good though
Mr. Brad!! Do you ever use Sodium Erythorbate to be able to smoke the same day? Or do you prefer to let them sit over night? Is there a taste difference?
I find that it's best to let any sausage sit overnight before smoking/cooking. The flavors have time to meld and it gives time for the cure to do its work. If you can let it sit for a couple more days after cooking, it'll taste even better. To me, everything tastes like kielbasa when fresh, but the real flavors come out after 3 -4 days. But that's just me.
How are you doing, Brad? I just watch a RUclips video on smoked bologna from Meet church which made me think. Have you ever thought of making bologna from scratch smoke it and have your own take on it just a thought.
Bradley, summer sausage is fermented, not just smoked. you can go with the Fancey way: ruclips.net/video/hwcQ_-feSEQ/видео.html or use the dehydrated buttermilk.
This is almost identical to how I run mine. The only difference is I use a pellet smoker. I cold smoke for a full tube of pellets and then turn the heat on to get it up to temp. It is crazy good with chiles and/or cheese.
Bradly, I've started finishing my summer sausage in a sous vide bath. After the long cold smoke I vac pack them into individual bags and then into the sous vide. No need for an internal temp probe, just run them for several hours at 155 (or desired temp) and they will be properly done and the ECA released. Also any you are not eating right away is already vac packed and ready for storage.
I cold smoke my summer sausage for 6 hours then finish in the oven at 175 until it hits 155. Very little rendering and the end product is great. I can see how sous vide would be perfect for this sausage though.
What’s up chud I got a funky question for you lol I got into smoking with a pellet smoker about a year ago and honestly I’m just tired and bored of it. I want something new but honestly I don’t have $1k-2k to spend but I do have a welder and basic welding skills lol would it be possible to take out the electronics and add a fire box or should I just save for a new one? I don’t see why it wouldn’t work but idk maybe someone can help me
![Yailin La Mas Viral, @kreizyk.official - Dale 2 (Remix) [Video Oficial]](http://i.ytimg.com/vi/JaYHBzgqz94/mqdefault.jpg)
Smoothest “official taste test” in channel history!
Trying your recipe today. Thanks for the posts. Keep 'em coming. God bless.
This was a staple of my childhood, but typically it was made with venison.
Best summer sausage is made with venison
I only know it with venison. Not sure I've had it any other way.
Awesome videos man.
Same here. Talk about delicious!
Yep, venison & pork summer sausage is the best!! Garlic or jalapeño & cheese or chipotle, etc.
I love watching you videos, one suggestion on the sausage.. If you want to take your sausage to the next level. you can hang it for 1 week for some light ageing, that will firm it up and concentrate the flavor. for extra firm go 2 weeks.
trust me it is worth the extra time.
Sure like this method. I made summer sausage ONE time on a digital smoker. It came out PERFECT. So perfect that my wife continues to pester me to make more. But the process was grueling. Hang in smoker at a certain temp NO SMOKE for 2 hrs, add wood chips and turn up heat for 2 hrs, turn up heat for 2 more hrs, turn up heat for 2 more hrs , etc... AN ALL DAY PROCESS.
Thanks for showing this method
Try using liquid smoke one time. It's not a synthetic product like a lot of nay-sayers will proclaim. It's simply the collected condensate of the moisture in the wood when burned and the smoked flavor will be throughout the product vs outer layer (of a permeable casing). Will shorten the smoker time and give that smoked taste.
It's the purists' opinion of its inferiority. But if they're adding binders for moisture retention (e.g. weight = profit increase) do they really have any room to opinionate?
Great video and glad you made a successful batch! Eric over at 2 guys and a Cooler says it's imperative that you use a cure accelerator and cook the same day when using the encapsulated citric acid, presumably due to concerns of the encapsulation breaking down over a longer cure, but I too have done it this way a couple times without a problem. That said, for my last batch I fast fermented it on F-LC to a PH in the high 4's and REALLY loved the result 😁
We always get some venison/pork jalapeno and cheddar summer sausage made. It is heavenly!
This is so inspiring and entertaining at the same time.
Love the content.
Thanks for all the effort.
You’ve got a viewer for life.
Great video @chudsbbq and greet techniques especially with the addition at the end of your mix with the encapsulated citric acid!
Time to retry el pastor with that encapsulated citric acid.
It would be cool to see this done with jalapeno or serano peppers
If a kid had that summer sausage in sandwiches for their school lunch, the other kids would be envious. I bet it would be awesome fried up. Cheers, Bradley! 👍🏻👍🏻✌️
Thank you for letting us try this when we visited the Chud shop! It was in fact Fan-taste-ic! Very light and refreshing after a week of working our way through the local BBQ and taco scene. Been waiting for this video to drop so I could brag to a bunch of people that I do not know online 😂 Also thank you for putting up with my awkwardness. Hope you knife throwing skills are getting better!
Sweet Chud Day!
I love summer sausage! Man that looks good!
Love the videos man. You definitely inspire me to try new things. I watch you so much that when my 2 year old sees you on tv he says “uncle chud” 😂
Great looking log Stanley!! Love me some summer sausage.
Crazy, I just re-watched the original summer sausage video last night
I'm thinking I might try this in a hog casing, smoked, and grilled.
I bet having the pink salt not only gave it a better color, but also improved the flavor, more of what you would expect type of thing. I'll give this a go and see how it turns out. I don't think you can eat as much summer sausage as you can regular sausages, say like a brat, so I'll make a smaller batch.
Looks amazing!
Add some dried jalapeños and high temp cheddar cheese.
Hanging your sausage to dry for a week ish also helps with flavor and texture
Looks much better, perfect!
Come for the recipe, stay for the "twoodly-doop"...
Video series idea, " The Chud Sausage Cabinet ". Build yourself a kick button dedicated sausage smoker you can cold smoke or hot smoke in. I Built one for myself, total game changer!
Nice it looks so much better then the first one,
Looks better than the last time.
A pit builder here in Australia built me a direct heat pit and I asked him to add a channel and some hanging rods to the pit to hang from.
Will tag you in the IG post.
Fantastic.
Do a cheddar jalapeno one. Also cheddar jalapeno venison summer sausage is delicious
Really love seeing you use c-bind, I can’t use milk powder
looks delicious!
Brad: "Probably not safe to eat"
Also Brad: "Hope it comes out as tasty as the last one"
🤪 Either way, looks really tasty! And as someone else commented, that "official taste test" was smooth AF! 👌
Get some permethrin to control flies, mosquitoes, fleas ect put it in a pump sprayer.
Dude! Please oh please! Do a video on how to make NJ pork roll...the brand is Taylor Ham. There are like 3 vids on this addictive meat product and I know you would do it way better!
“Little cute chub” That’s what she said.
Oh hell yeah im doing this but, I think I'm adding some peppers to it!!
Nice! Would love to see you make European back bacon
Would love to try to make this😊
Looks delicious!!
Thanks for sharing!
Looks fantastic.
i like the look of summer sausage but really dont want to cold smoke. can you hot smoke at 200 or so in the same fibrous casings?
Sweet Redemption!!!
Beautiful sausage brother! Perfect!
I want a meat slicer, a meat grinder, and sausage stuffer , but where the heck do I put all of it when not in use!
I followed your first summer sausage recipe, although I added Insta Cure #1. I was not a fan of the carrot protein binder. I've only seen you use that ingredient twice, and they were both in summer sausage recipes. Why the drastic change from nfmp?
What do you use to sanitize that cutting board?
Seeing how Hormel stopped making summer sausage, I hope I can find a recipe that’s close to theirs 😫
Did I miss the pink curing salt ?
Hey Chud, if I don't have an extruder, how can I effectively fill up a casing without it being too loose inside?
Loved this!
Does the cured sausage need to cold smoke to a 150 °temp if your cooling to store in a chest freezer or are we just trying to get color and firmness. Thanks in advance
you should make fish sausage
Do you think this could be cold smoked with just a smoke tube like you did with your pellet grill jalapeno sausage video?
Assume this “should” be shelf stable @ room temp? Looks great. Thank you
High Temp Cheddar Cheese...just a thought.
I believe you are supposed to cook shortly after incorporating the encapsulated citric acid.
before I even watch I hope you remembered the pink cure salt, unlike last time ....ugh lol
Another great video. I just want you to know that if you ever decide to leave out the "ding ding" sound after "pat it dry"... I'll notice.
You forgot to say “and it is going to be delicious”
Hey Chuds, what would happens if you let a summer sausage age like a regular sausage?
🤠There's a 🐍in my 👢
Instead of water into the mixer could you use a flavored liquid instead? I am thinking that a good beer in that amount might be a good flavor.
Hey Brad, instead of a shorter process why not a fermented sausage with a collab with Eric from 2guys and a cooler?
I thought encapsulated citric acid was so u could mix and smoke the same day!?
I think you forgot the snake in your boot!
Putting 5 pounds in the smoker tomorrow that I mixed up today
Where's the mustard seed????? Still love it though!🤘✌️
Sorry I missed the mustard seed insertion during video, I was getting a miller lite!
i would love to see you make some Taylor ham (pork roll) and make a crazy breakfast sando with it.
Venison Bradley... Venison
The summer sausage I see in the store isn't great, and they're generally a lot skinnier, or at least the refrigerated ones aren't that good, the ones that are near the beef jerky might be good though
I only see one seashell in the knife roll. There should be three.
4:07 😂😂
Mr. Brad!! Do you ever use Sodium Erythorbate to be able to smoke the same day? Or do you prefer to let them sit over night? Is there a taste difference?
I find that it's best to let any sausage sit overnight before smoking/cooking. The flavors have time to meld and it gives time for the cure to do its work. If you can let it sit for a couple more days after cooking, it'll taste even better. To me, everything tastes like kielbasa when fresh, but the real flavors come out after 3 -4 days. But that's just me.
@@WastedTalent- just like stew and lasagna taste better the next day! So accelerators for production speed, let it sit for flavour quality.
I understand you have Chud Boxes to sell, can you relate the vid to someone with just an offset somehow?
Did you keep that dog from the earlier video? Did I see him roaming around in the background?
Where was Bones?
How are you doing, Brad? I just watch a RUclips video on smoked bologna from Meet church which made me think. Have you ever thought of making bologna from scratch smoke it and have your own take on it just a thought.
ruclips.net/video/SjLK83XXExE/видео.html
Tuck yeah, brother
Don’t forget the nitrates this time Brad 😅 just messing with you
Where are the RUclips thumbs up buttons today!?!?!
Bradley, summer sausage is fermented, not just smoked. you can go with the Fancey way: ruclips.net/video/hwcQ_-feSEQ/видео.html or use the dehydrated buttermilk.
Poor Cole, whoever he is
Cole. What an obscure reference.
A metal thing...
whoever cut that piece of shoulder clod needs to step back down to apprentice, awesome sausage though! gonna give this a try in a few weeks
My thoughts exactly. And HEB is supposed to be the best. Wouldn’t make it my case up in Omaha.
My Family grew up on Prasky. You should make it. wiki > Prasky. and make sure you use a lot of Garlic ;-) Would Love to see it.
I want to try this with adding jalapeno's or habanero's!
Heat always goes beautifully with sausage.
This is almost identical to how I run mine. The only difference is I use a pellet smoker. I cold smoke for a full tube of pellets and then turn the heat on to get it up to temp. It is crazy good with chiles and/or cheese.
I wonder if some gray poopon as the binder instead of water would work and add the mustard and heat ?
Bradly, I've started finishing my summer sausage in a sous vide bath. After the long cold smoke I vac pack them into individual bags and then into the sous vide. No need for an internal temp probe, just run them for several hours at 155 (or desired temp) and they will be properly done and the ECA released. Also any you are not eating right away is already vac packed and ready for storage.
Nice thing about finishing this way (sous vide) is there is NO fat-out! Makes a better finished product in my opinion.
I cold smoke my summer sausage for 6 hours then finish in the oven at 175 until it hits 155. Very little rendering and the end product is great. I can see how sous vide would be perfect for this sausage though.
Genius. I'm gearing up to make some summer sausage (finally). I'll def be borrowing this idea. Thanks for sharing
7:45. You’re really good at that
Looks great. I always wondered how to make Summer Sausage. But shouldn't it have peppercorns in it? Or did I miss that part?
String loops are too long, tie them shorter. No charge bud, I have learned a lot from you so we will call it even.
Hey Brad, try making salami for hot salami sandwiches next.
Smoked nuts please. It doesn't matter which kind because the process would probably be the same. They don't even have to be your own.
What’s up chud I got a funky question for you lol
I got into smoking with a pellet smoker about a year ago and honestly I’m just tired and bored of it. I want something new but honestly I don’t have $1k-2k to spend but I do have a welder and basic welding skills lol would it be possible to take out the electronics and add a fire box or should I just save for a new one? I don’t see why it wouldn’t work but idk maybe someone can help me
What was the temperature outside when you did the cold smoke?
Is there a reason you need to hang this?
(Also maybe put Linguica sausage on the to-do list!)
Dude, your neighbors!
I hope you cook for the block party.
wow the looks super tasty
Any chance for a collab with Brad Leone? 😏