@@insert7493 * *Mrs. Ins Ert,* * - M'am, perhaps you're overracting. There's a void inside your head that you're not listening to. Obviously, you're aware that quantum physics/mechanics (and understanding black holes) is similar to entering a giant blender, where everything within will be vaporized and turned into it's absolute most base physical/theoretical form? Consider that the universe is actually inside your own brain, right? - In layman's terms, your head's grinding-everything-down into atoms to then grinding those atoms down further *(and again...you continue to grind),* which eventually transforms energy within to something completely un-salvageable. Enter your president Obummer's *first 100 days in office,* where he engaged in not one, but *TWO* world apology tours. USA President's raise their right hand and swear to: *"Support and Defend the Constitution of the United State against ALL enemies, foreign and domestic."* Your mighty president (Obummer) then utilized Air Force One (taxpayers $$$), to fly the globe to apologize for America for upholding *JUST THAT.* Consider a quasar is at the point where light and heat are most intense, the bright inner-ring around the black hole. Whatever screwed-up reaction would be trumped by the fact that everything will be caught in a vicious circle of heat by burning millions -- to even billions of degrees! It's simple science, Mrs. Ins Ert! - Even being near that level of heat and radiation would render everything completely toast, and information itself would be irrelevant. Your comment rendered to this video failed in supplying aid, or cementing any solid facts. Furthermore,........ *no positive research and/or satisfactory conclusion is provided by you.* It's a complete failure.
I am going to make these this weekend. Here is the recipe for anyone looking for it (hopefully I did not miss anything). Jalapeno & Cheese Snack Sticks (15LBS) • 150g or 1 ¼ cup -Dry Milk Powder • 17g or 3 tsp Cure #1 • 15g or 2 TBSP Garlic Powder • 150g or 6 TBSP Salt • Hot Sauce or Jalapeno Powder • Dehydrated Jalapenos and High Temp Cheese • 1 ½ cups cold water • Casing - your choice Directions: 1. For 15 lbs use two-part lean to one part fatty. Grind on the plate you want for the texture you desire. 2. Mix all dry ingredients together well. Add in half the seasoning and mix. 3. Add the remaining seasoning and the hot sauce and cold water. 4. Add the dry Jalapenos and mix well. Add until you have enough Jalapeno I a small test piece 5. Fry a small patty to test the seasoning, adjust if necessary. 6. Add the High temp cheese and mix well. 7. Let this sit overnight 8. Put the meat into a stuffer and stuff accordingly 9. Pop any air bubbles that may be in the casing 10. Let the sausages hang out for about an hour and a half 11. Move to the smoker and start the smoker at 120° to dry the casing for about an hour and a half 12. Move smoker temp to 140° start the smoke and add a water pan, let this go for an hour and a half 13. Move smoker temp to 150° start the smoke and add a water pan, Continue smoking/drying at 150° for 2 to 6 hours. 14. When you are ready to finish, add a temp Probe and bump the smoker to 170° to 180°. 15. When the internal temp reaches 155° pull the snack sticks (if they get to a higher temp the fat will render out. 16. Cool down by adding to an ice water bath or use another method to coo/stop the cooking.
@@sedition4267 Oh I know how to make em hot, but im just a sucker for the flavor of hotter peppers like habaneros, scotch bonnets and scorpions. They just burn and taste so fucking good.
Hell, if you have dried jalapeños and a blender you could make it work. Though I'd advise waiting a minute or two after you're done powdering it before opening the lid, unless you wanna have a memorable sensation.
@@Drakhesh I have been driving a motorbike in Thailand and driven through a cloud of smoke from fried bird's eye chilies more than once. Smells great, but completely blinds you for a moment.
@@Drakhesh I grind dried Habaneros with blender and fumes were unbearable. Had to put proper dust mask on before i was able to put those flakes in smaller jars.
There is some understandable confusion concerning the weight to volume conversions. This is due to the different densities of the various ingredients. For example, salt is far more dense than powdered milk so 6 tablespoons of salt weighs about the same as 1-1/4 cups powdered milk(depending on the brand). I recommend weighing everything when curing meats. The powdered milk can also be left out if you are concerned with lactose. Thanks to everyone for watching!
Great Video! I wanted to ask you what are the benefits of using dehydrated milk in the dry mixture? Also, if I were to leave it out, would it be necessary to adjust the measurements of the other ingredients?
I love all kinds of food and social media chefs but i love the twang you bring. And the fact were talking about homemade meat sticks makes it alot more relatable
Recipe and video were great and inspiring - thanks !! Some modifications I tried with success - added a Rioja wine in lieu of water - added a jar of garlic chili paste in lieu of powdered garlic , added 15 grams more salt , added some balsamic glaze, I’d say 50 grams, and some extra habanero sauce on top of the jalapeño sauce ..
This has tempted me to unfathomable levels to go out and get my own equipment for this kind of stuff. I might just do that at some point in the future, because my god, watching this made my mouth salivate.
Those chimes when you sprinkled the seasonings got a chuckle out of me. PLEASE do more of these if you haven't already. I am LOVING making my own jerky and snack sticks this year. Ain't nothing wrong with using wild game in place of beef/pork either.
Its fun to see that the way you make the sausage meat is the same as we do here in Norway for the sausages we make in my family. We dont use collagen casings, but natural casings when we make them. We also dont smoke them, but we hang them in a similar way to dry them though we dont use heat to dry them. I might try and smoke them sometime. This was a really fun video to watch!
I'd feel bad not to leave a comment cause that was plain awesome to watch. You had 2 "Must have" to have and you nailed them: 1-Showing us a cross-section when cooked 2-Having a glass of beef aside the sausages
Dear god It's 2:34 AM here in Sweden, I'll never have the patience to do this, but the thought is nice, GOD honestly this shipping World-Wide? yeah I'm all ears if so! looks amazing!
I've been wanting to get into sausage making for a very long time. This video is getting added to my recipe's playlist. I just gotta pick up a grinder and stuffer first.
I have made sticks for a couple of years. Brother with your technique, I have learned a couple of things from. 1. the set out to room temp for a hour. 2. the powdered milk. 3. I can use the neutral casings, besides the mahogany, and last but not least, the gradual temp raising. Thanks for this awesome video.
@@aidonis98 I make my own sausage, I'd have to charge 20bucks a pound to make it barely worth it. That also goes for my sourdough bread. I give it to family and friends.
So many useful tips here, wish I would have seen this 3 years ago. I botched a batch of goose sausages by letting it get too warm while mixing, and not re chilling before stuffing. Thanks for the video
I made 30 lbs of this last week - venison and pork belly blend. It turned out great! Everyone loves it. I'm fairly new to sausage making and this is my first time using collagen casings, they were a little tough but seem to be getting more tender over time. Most is vacuum sealed in my freezer.
After mastering pickling foods this summer I have been interested in making kielbasa and snack sticks like this. Thanks for your time and the amazing step by step video.
@@AgeofAnderson not gonna lie this is my 5th watch through 🤗🤗🤗 My Gf and I would eat that whole pile of sticks dipped in a little sour cream. And I have always wanted to try bear or moose so I'm jealous when you said those 2. Does it work with fish like salmon or could you do tofu with cheese for non meat eaters?
It must be frustrating for a small channel when a single video goes viral and all your other videos still get ignored lol. Whyyyyyyy youtube Gods?! *shakes fist at the sky. It was a good video man, I really liked it, keep going 👍
More humbling than frustrating. I have a lot of fun making the videos and seeing a lot of people watch and like even one is amazing. Thanks for watching!
Yoooo I appreciate the heck outta this video. Found off a guy who was Makin jerked pork belly bites. I remember more of this one. You got a great personality for a cooking show!
I am happy youtube suggested this to me, I wonder how I could do this in my apartment with an oven if I do not have a smoker? that would be HEAVEN lol.
I think it's very important to note if you want to taste for seasoning you must either: Add the cure after tasting or add sodium erythorbate to the recipe. Eating nitrites before conversion has been linked to increased risk of colon cancer. There was a very informative video on the subject by @2 guys & a cooler
This man sounds like the only adult whose hopes and dreams were never crushed.
Yes for me it was the purple hair. Very masculine
@@KORUPTable SJW's are usually the blue/purple/pink hair types so yes I agree
@@randompersonintheworld232 Or he could be a punk. The Mohawk would suggest so.
Deep lmao
Mine were my ever crushed, I just lowered my expectations in life and now everything is wonderful 😂
this man sounds like hes never frowned in his life. I love it.
He sounds like Dr Greenthumb
He also has similar voice to Ordinary Sausage.
its like the difference of "WHERES THE LAMB SAUCE???!!!!"
@mason jokinen haha your so funny :|
I hate it
Not sure why this was in my recommended but I’m definitely not upset about it
oh yeah.
you must of spoken about i and google heard , lol thy listen in on your conversation on your cell phone,
Same
haha same here
Same
I'm drunk at 2am and want to make this now
Would so make this next time I'm high
I just started drinking and found this. Now I wanna buy a big smoker lol
Same here bud
Sum bi*ch should a used hickory in my opinion
wow me too
2:41 stoned to the bone eating some deer slim jims 🤣🤣🤣
Nothing more satisfying then watching a man enjoy his own hard work
I'd pay $5 for one of those right now. OMG they look perfect.
$5?! Why don't you bring some oil with ya since it sounds like your fixing to fuck this fella.
@@insert7493 $5 for a single stick aint a bad offer he'll soon get hooked and go backrupt buying em all
@@insert7493 * *Mrs. Ins Ert,* * - M'am, perhaps you're overracting.
There's a void inside your head that you're not listening to.
Obviously, you're aware that quantum physics/mechanics (and understanding black holes) is similar to entering a giant blender, where everything within will be vaporized and turned into it's absolute most base physical/theoretical form? Consider that the universe is actually inside your own brain, right?
- In layman's terms, your head's grinding-everything-down into atoms to then grinding those atoms down further *(and again...you continue to grind),* which eventually transforms energy within to something completely un-salvageable.
Enter your president Obummer's *first 100 days in office,* where he engaged in not one, but *TWO* world apology tours.
USA President's raise their right hand and swear to: *"Support and Defend the Constitution of the United State against ALL enemies, foreign and domestic."*
Your mighty president (Obummer) then utilized Air Force One (taxpayers $$$), to fly the globe to apologize for America for upholding *JUST THAT.*
Consider a quasar is at the point where light and heat are most intense, the bright inner-ring around the black hole. Whatever screwed-up reaction would be trumped by the fact that everything will be caught in a vicious circle of heat by burning millions -- to even billions of degrees!
It's simple science, Mrs. Ins Ert! - Even being near that level of heat and radiation would render everything completely toast, and information itself would be irrelevant. Your comment rendered to this video failed in supplying aid, or cementing any solid facts. Furthermore,........ *no positive research and/or satisfactory conclusion is provided by you.* It's a complete failure.
@@JamminClemmons that was a lot
@@JamminClemmons thanks bot
I am going to make these this weekend.
Here is the recipe for anyone looking for it (hopefully I did not miss anything).
Jalapeno & Cheese Snack Sticks (15LBS)
• 150g or 1 ¼ cup -Dry Milk Powder
• 17g or 3 tsp Cure #1
• 15g or 2 TBSP Garlic Powder
• 150g or 6 TBSP Salt
• Hot Sauce or Jalapeno Powder
• Dehydrated Jalapenos and High Temp Cheese
• 1 ½ cups cold water
• Casing - your choice
Directions:
1. For 15 lbs use two-part lean to one part fatty. Grind on the plate you want for the texture you desire.
2. Mix all dry ingredients together well. Add in half the seasoning and mix.
3. Add the remaining seasoning and the hot sauce and cold water.
4. Add the dry Jalapenos and mix well. Add until you have enough Jalapeno I a small test piece
5. Fry a small patty to test the seasoning, adjust if necessary.
6. Add the High temp cheese and mix well.
7. Let this sit overnight
8. Put the meat into a stuffer and stuff accordingly
9. Pop any air bubbles that may be in the casing
10. Let the sausages hang out for about an hour and a half
11. Move to the smoker and start the smoker at 120° to dry the casing for about an hour and a half
12. Move smoker temp to 140° start the smoke and add a water pan, let this go for an hour and a half
13. Move smoker temp to 150° start the smoke and add a water pan, Continue smoking/drying at 150° for 2 to 6 hours.
14. When you are ready to finish, add a temp Probe and bump the smoker to 170° to 180°.
15. When the internal temp reaches 155° pull the snack sticks (if they get to a higher temp the fat will render out.
16. Cool down by adding to an ice water bath or use another method to coo/stop the cooking.
These never last long if word gets out that I'm making some. Thanks for watching!
12:29 : It comes to a point in every mans life when he got to take this advice
This killed me
I called this out exact timestamp too😂😂😂
Underrated comment! Well played good sir!
If the Jalapeno's don't make you cough you know there isn't enough in the meat mix. LOL
You'll know you're there when it burns twice.
WPG jets for life
No it means you need a hotter pepper. Jalapenos are all flavor with low heat.
@@ng2016 Try withholding water from a Jalapeno plant when the peppers come in. It really concentrates the heat.
@@sedition4267 Oh I know how to make em hot, but im just a sucker for the flavor of hotter peppers like habaneros, scotch bonnets and scorpions. They just burn and taste so fucking good.
If you have dehydrated jalapeños and a coffee grinder, then you have jalapeño powder.
Hell, if you have dried jalapeños and a blender you could make it work.
Though I'd advise waiting a minute or two after you're done powdering it before opening the lid, unless you wanna have a memorable sensation.
@@Drakhesh LMAO this is hilarious
@@Drakhesh Jalapeño smoke! Don’t breathe this.
@@Drakhesh I have been driving a motorbike in Thailand and driven through a cloud of smoke from fried bird's eye chilies more than once. Smells great, but completely blinds you for a moment.
@@Drakhesh I grind dried Habaneros with blender and fumes were unbearable. Had to put proper dust mask on before i was able to put those flakes in smaller jars.
This gotta be one of the coolest “cooking” videos I have ever watched
10 out of 10.
There is some understandable confusion concerning the weight to volume conversions. This is due to the different densities of the various ingredients. For example, salt is far more dense than powdered milk so 6 tablespoons of salt weighs about the same as 1-1/4 cups powdered milk(depending on the brand). I recommend weighing everything when curing meats.
The powdered milk can also be left out if you are concerned with lactose.
Thanks to everyone for watching!
Great Video! I wanted to ask you what are the benefits of using dehydrated milk in the dry mixture? Also, if I were to leave it out, would it be necessary to adjust the measurements of the other ingredients?
I don't eat pork can you recommend a substitution for the pork fat? Thanks for the video!
@@umut3524 I'm sure you can use beef fat instead of pork belly.
@@richguevara2721 Thank you very much. You have an awesome channel with awesome videos. Just subcribed
@@umut3524 venison
Y'all americans got it figured out, man is over here talking about fire proof cheese. Y'all truly do live in 2030.
Our healthcare might not be good, but we sure do make some great jerky! :)
@@angryhobo212 aye, we all have our pro's and cons don't we haha
@@angryhobo212 sounds like someone has a shitty healthcare plan
You know an American posted this saying yall lmao
@@LllRascal Healthcare is garbage asf in the states
I love all kinds of food and social media chefs but i love the twang you bring. And the fact were talking about homemade meat sticks makes it alot more relatable
Thank you very much for watching and for the comment!
As soon as you coughed I knew you had the perfect amount of jalapeno!HAHA Great video! cant wait to try the recipe!
Me too! Thanks for watching!
I was thinking the same thing. Drooling just watching this.
I heard a cough and said oh, no he got the rona all over them tasty sticks.. id still eat em
Great music right off the bat! Looks great!
Thanks 👍
Recipe and video were great and inspiring - thanks !! Some modifications I tried with success - added a Rioja wine in lieu of water - added a jar of garlic chili paste in lieu of powdered garlic , added 15 grams more salt , added some balsamic glaze, I’d say 50 grams, and some extra habanero sauce on top of the jalapeño sauce ..
Yeah! This is what it's all about. Thanks for sharing!
Now that's what I'm talking about,bring on the heat.nice
the food looks great and love the sound effects too
Glad you enjoyed
"Use your best judgement when applying dried jalapenos." *Evil Corporate Villain Laugh.*
Whenever you start laughing at the outcome of whatever you make, crack your favorite beverage and pat yourself on the back. Thanks for posting this!
Thanks for the nice comment!
You should have your TV show! It's really easy and enjoyable watching you cook stuff
Every Monday new content ! Thank you for tuning in !
I'm not sure how just yet...but I think you just changed my life. :) Thanks brother!
His reaction to how the sausage came out was awesome, makes me want to make some and save all the money I spend i jerky 🥴
This has tempted me to unfathomable levels to go out and get my own equipment for this kind of stuff. I might just do that at some point in the future, because my god, watching this made my mouth salivate.
Age of Anderson. mouth maxi pads.
Those chimes when you sprinkled the seasonings got a chuckle out of me.
PLEASE do more of these if you haven't already. I am LOVING making my own jerky and snack sticks this year.
Ain't nothing wrong with using wild game in place of beef/pork either.
Anderson, i just found ya and i couldnt be happier! thank you for the treasure trove of recipes!!!!!
My pleasure!!
Its fun to see that the way you make the sausage meat is the same as we do here in Norway for the sausages we make in my family. We dont use collagen casings, but natural casings when we make them. We also dont smoke them, but we hang them in a similar way to dry them though we dont use heat to dry them. I might try and smoke them sometime.
This was a really fun video to watch!
I'd feel bad not to leave a comment cause that was plain awesome to watch.
You had 2 "Must have" to have and you nailed them:
1-Showing us a cross-section when cooked
2-Having a glass of beef aside the sausages
A perfect combo! Thanks for watching!
Dear god It's 2:34 AM here in Sweden, I'll never have the patience to do this, but the thought is nice, GOD honestly this shipping World-Wide? yeah I'm all ears if so! looks amazing!
Thanks 4 watching. Check out the Swedish meatballs!.
Those look amazing
you know what? ill probably never cook these myself but I found this highly entertaining!!
It is mesmerizing it seems thank you for watching !
I bet those are good. I love spicy stuff like that. I usually buy the tabasco slim jims and tijuana mama pickled sausages.
I wish I could live this happily
You only live once ,just try it.
This is the voice that always convinces me to play Carnival games I'm destined to lose at. He just makes everything sound so fun....
These look amazing. Thanks for sharing the whole process!
These are my favorite snack sticks! I can never get enough of it. I've made them from beef as well.
I've been wanting to get into sausage making for a very long time. This video is getting added to my recipe's playlist. I just gotta pick up a grinder and stuffer first.
Jump on in! It takes some practice and we all have failures along the way, but it is well worth the effort.
I have no idea why this was recommended to me but... I'm fine with this content.
Make sure to subscribe for more he's got hundreds of hidden gems on his page !
I don't know why I watch videos like this. I have none of the tools or skills necessary and now I am insanely hungry for these snack sticks.
The sparkle noise while sprinkling in the dry ingredients is epically great.
whimsical.
This was the first video I've seen of yours and it was great! I would love to try this sometime!
Thanks for watching!
Absolutely amazing. Don't know why I'm watching it while fasting though. Probably not the smartest idea.
Holy crap dude.... i damn near licked the screen :P
I'm going to try that ! :)
great vid
love how you tested
If you have dried jalapenos, you could run them in a food processor for a few minutes to get your powder.
1:42 Love that "oooooooh" in the background! Taking notes here to give it a try in a week or two. Cheers!
Thanks for the comment!
Brother, you've inspired me to try this. Wish I would've came across this sooner!!
This comment right here is what keeps me making the videos! Thanks for watching!
Gay
@@geniocristo5297 lol
I have made sticks for a couple of years. Brother with your technique, I have learned a couple of things from. 1. the set out to room temp for a hour. 2. the powdered milk. 3. I can use the neutral casings, besides the mahogany, and last but not least, the gradual temp raising. Thanks for this awesome video.
Your comment made my day! Thanks!
Came across this by accident man this is too awesome! Stoked I found this
Thank you for watching !
coolest intro on this entire website, i must say
Thank you!
You should try selling these. I would definitely buy them...
It's tough making money in the sausage/jerky game. The price to make it worth the time and effort, makes them hard to sell.
@@aidonis98 I make my own sausage, I'd have to charge 20bucks a pound to make it barely worth it.
That also goes for my sourdough bread.
I give it to family and friends.
@Rmon128 ong😭
@Rmon128 go crazy anywhere bro!! the cheese and jalapeño slimjims are crazy fire bro
@Potato LOL true..
I can tell you that I will definitely be attempting this while extremely high. Thank you very much
Thanks 4 watching...THC you later.
I’m not through the entire video yet but dang that little test patty looks delicious!!!!😍🌶
YUM!!! Those look exactly like the ones we get from the Delicatessen/meat market! Great video!
Good work they are look very delicious .
Looks great! Will be trying this soon. I got my last batch too hot, melted the fat, no good. Lesson learned. Thanks for the great videos!
Thanks for watching!
So glad I found this channel
I like this person.
So many useful tips here, wish I would have seen this 3 years ago. I botched a batch of goose sausages by letting it get too warm while mixing, and not re chilling before stuffing. Thanks for the video
Even after many years of sausage making, I'll botch a batch from time to time. Such is the way of the meat smoker. Thanks for watching!
“There’s a vacuum in there.. and it’s not gonna let that meat fall out of there.” 😂😂😂
Gotta love those meat vacuums. 😏
Alright, this channel is CRIMINALLY underrated.
You are too kind. Thanks for watching!
This is the USDA FSIS. Im gonna need a batch to ensure the quality and health safety is in order. 😂 🤤
I made 30 lbs of this last week - venison and pork belly blend. It turned out great! Everyone loves it. I'm fairly new to sausage making and this is my first time using collagen casings, they were a little tough but seem to be getting more tender over time. Most is vacuum sealed in my freezer.
I'm glad you like it! Thanks for the comment!
The sausage looks amazing! The cartoon animals were a nice touch to your video as well! :-)
I should've been in bed hours ago. I fell down the internet rabbit hole and now I'm here watching snack sticks being made. They do look great though.
They r awsome.
Ricky: "Listen man, why don't you go down to the store and pick me up some Ja-lap-en-oh cheese sticks, and I'll hang out with ya"
After mastering pickling foods this summer I have been interested in making kielbasa and snack sticks like this. Thanks for your time and the amazing step by step video.
My pleasure 😊
@@AgeofAnderson not gonna lie this is my 5th watch through 🤗🤗🤗 My Gf and I would eat that whole pile of sticks dipped in a little sour cream. And I have always wanted to try bear or moose so I'm jealous when you said those 2. Does it work with fish like salmon or could you do tofu with cheese for non meat eaters?
The easiest part is making them but the hardest part is trying not to eat them. Lol..
It must be frustrating for a small channel when a single video goes viral and all your other videos still get ignored lol. Whyyyyyyy youtube Gods?! *shakes fist at the sky. It was a good video man, I really liked it, keep going 👍
More humbling than frustrating. I have a lot of fun making the videos and seeing a lot of people watch and like even one is amazing. Thanks for watching!
I like when he starts tucking into the finished product and out of left field, the 80's porno music just starts playing
they r some sexy sticks!.
The best part of the video was all of the sound effects he put in.
@@notahotshot Sound effects make everything better.
Thanks for the tutelage Grand Master Anderson, now i shall add an African twist to this recipe
Sounds great!
I would literally pay 20 buck for one of those right now
same here.
Shut up fortnite kid
@@suudama wth
20 Vbucks?
You know figuratively paying that much is impossible right? Therefore literal is implied.
Bloody awesome mate, salivating to the max here lol
RUclips has really been wanting me to watch this video the past week.
Well thank you for dripping by !!
@@Lowkeyprimal Commented before I watched. Looks delicious man!
@@BikesNThings You must like good food.
Yoooo I appreciate the heck outta this video. Found off a guy who was Makin jerked pork belly bites. I remember more of this one. You got a great personality for a cooking show!
" HOT DAWG, now that is some fine sausage! "
I am happy youtube suggested this to me, I wonder how I could do this in my apartment with an oven if I do not have a smoker? that would be HEAVEN lol.
That's pretty cool... Where do I buy this? Take my money!
the extra added sound effects made this instructional video so much better
RUclips goes down. Comes back up with this in recommended. The Great Reset is working!!
YOU got lucky!,
Glad the algorithm brought me this gem. Loved every minute of this video!
Glad you enjoyed it!
Damn sir, that looks absolutely delicious! I needs me a smoker by the looks of it!
I love that you have a glass of wine on the board!!!
AoA: “Let’s measure out our sausage so we can get that amazing flavor!”
Ordinary Sausage: “So anyways I started grinding.”
I want one lol.. Awesome job buddy, they looked amazing! Thumbs up!~John
Thanks 👍
Great in depth walk through. I just subbed and look forward to checking out your recipes. Thanks for sharing!
Thanks for the sub and thanks for watching!
bro you evoked some repressed nostalgia from MANY years ago. i remember these things from my DVD rental store.
10:00 Thats exactly how my dump looked this morning. Same music playing in my head too.
Hot damn, those sticks look awesome! Nice work and thanks for the tips.
Outstanding 🔪🇺🇸🔥💨
Epic.
@@tobiahkimm1741 SMOKE ON BROTHER 🔪🇺🇸🔥💨
Just made a batch yesterday with our recipe and trying your slow smoking technique. Can’t imagine it won’t be AMAZAAAZING! Great tutorial!
I just made a fresh batch yesterday too. Thanks for the comment!
@@AgeofAnderson using a Bradley smoker so I am trying to keep the consistent temps. So far so good
9:17 - remember kids, always use protection. :D
Thank you for watching !
Next thing you know you got a bunch of snack sticks you can't even take care of...Shizzzzz.
WANT!! Great video. Thanks for sharing!
I think it's very important to note if you want to taste for seasoning you must either: Add the cure after tasting or add sodium erythorbate to the recipe. Eating nitrites before conversion has been linked to increased risk of colon cancer. There was a very informative video on the subject by @2 guys & a cooler
THAT'S IT! I'M BUILDING A SMOKERRRRRRR!!! Looks so good!
Heck yeah.
It's been a while since a RUclips video made me emotional....
It's just the jalapeno flakes 🔥😜 Thank you for watching !
@@Lowkeyprimal It's OK to cry sometimes.
It's just so good.
never seen this dude before but i like what im seeing youtube finally did a good with one of its recommendations
Check out all his vids,
I NEED some of those in my life. Holy crap!
Looks super good
oh no looks like ordinary sausage has some competition
I'm impressed!