Yes!! Back to sausages/charcuterie. I know you gotta make videos about other things, but this is what I'm here for. Thanks for another great/informative video!
Your sausage making videos are my favorite. I've learned so much from you and you've helped me make some great sausages. Thank You !! Having some separate videos explaining binders and phosphates in detail would be very helpful.
I've made emulsified sausages for many years and still get away with using a probably 15 or more years old Moulinex Ovatio 3 Duo domestic food processor. It only has a 700W motor but if I break my production up into batches of 750 grams it will make a perfect product for me every single time. It is of course a bit of extra work having to divide everything up into say 4 portions of 750 grams to make a total of 3 kilos, but I cannot currently justify buying a Robot Coupe even if I know it is probably the best there is on the market for home production, and even small scale commercial use. And yes, these emulsified sausages are a bit of extra work, and particularly if you make the smoked versions like e.g. the traditional Wiener Wurst, or the one you make in this video (PS. traditional Wiener Wurst it hot smoked and then poached) but they are my absolute favourites when it comes to cooking and eating them 😋
Just another great video Eric. As I've said, you are one of the best teachers on RUclips. I can't believe some of your creators bailed on Celebration Sausage season 5, but I can't wait for the season to begin. It's the best time of the year. Thanks again and I'm going to try theses dogs. Any seasoning recipe videos would be great. 😋😇👍
Both my grandma and my wife's grandma were Floridians and they always did a hanged souse. By that, I mean they didn't make an aspic. They used vinegar but they hanged the souse in a cloth casing, let is drip, and created a "sausage" loaf in that fashion. I'd love to see something like that...a very old pioneer to early settler recipe.
Can't afford a bowl cutter or high end food processor but I have found that an old Champion juicer does a great job albeit slower. Several vids of others doing it too. I used it to make braunschweiger and it did a nice job.
Just wanted to say thank you for these videos; I'm still a beginner when it comes to sausage making but have been able to get great results in the past few batches I've made thanks to your content. My goto has been your smoked Polish kielbasa recipe. One of these days I hope to be brave enough to attempt an emulsified sausage lol!
Fantastic video Eric.We just made pepperoni snack sticks using 25 mm cellulose casings they came out great. Your channel and the sausage maker casings are awesome. By the way we use carrot fiber for binder.
I use the TS Prof sharpening system for my knives and it's awesome! I never even thought of sharpening my food processor blades, wow, thanks for the tip!
@Craig from the live chat... Find a great recipe for Pueblo Chili. We add smoked pulled pork instead of pork tenderloin or something else. It is absolutely amazing.
I actually purchased the Breville Sous Chef Pro 16 Cup Food Processor that you have suggested before, it is a MASSIVE processor, but it worked perfectly. I will say though that I had to do small batches and then combine everything at the end because it was starting to bind up. So far I’ve only made the Vienna Beef, they were “ok” but not great enough to share, mostly in part due to my struggles with lesser quality casing. Eager to try more though and can’t wait to see what new recipes will be featured in Season 5!!
Another great video that breaks down the process into understandable steps. I have had some success with emulsified sausages with using the Breville Sous Chef. I did however buy a dedicated blade for processing sausage meats as the blade is hard to sharpen. The Breville will do about 2lbs of meat per batch without binding up but will only do about 8 lbs total before overheating if using it continuously. As an alternative I'm thinking of using my juicer attachment (#12 LEM Grinder) to see if that would work. There are some RUclips videos that demonstrate this technique so I'm going to give it a try for my next batch. Thank you for your great videos. Suggestion for alternative/replacement videos, how about Gyro meat that will hold together on the rotisserie. I have tried a couple of recipes and they seem to fall apart. The recipes I've used did not call for any binder or bread crumb, and when looking at the ingredients list on commercial loafs they seem to include some type of binder. Another thought I had was to Sous Vide the loaf to precook it to allow the moisture to release before putting it on the rotisserie. While most probably have only a horizontal rotisserie I happen to have a vertical rotisserie and have had the same issue of the meat not holding together and slumping down. You might be able to do this on your Brazilian rotisserie.
Since you were asking for suggestions. I'm a swede, living in Australia since the 1980's, and I'm desperate at times for a proper swedish hot dog (varm korv). If I knew how to make these at home, I'd spend the time and money on the equipment and ingredients to do so ... but I don't know how. Great video btw, I learned a lot from it. 👍🏼
I use a Vevor 7L chopper, which is a knock off of the Robot Coupe. It was far less spendy and so far, has been working very well for emulsified meat pastes! My hot dog batches, based on your recipes have been coming out fantastic! The only issue I have with the chopper is that it can draw 16amps, which can trip a lot of breakers, so I plug into a 20amp circuit. Can't wait for Season 5!
Yumm! Thanks for all of the tips. I understand not liking this type of sausage, but my favorite is mortadella, and the quality around here is terrilble, so it's one that I must make myself. The other is Braunschweiger; store-bought is decent, but not spreadable like your recipe.
Growing up in New Jersey, going to Peterson Hot Dog stand in Union, NJ was a hi light of the week. The family eventually sold it and now it is Galloping Hill Inn. The hot dogs had an unearthly crunch and flavor. I have NEVER found a hotdog similar in taste or crunch. The hotdogs are not the same at Galloping Hill Inn, a little different, but still great. If there is any way to get a recipe to the old way, it would be amazing! Thanks for all you do.
Love to see a philly cheesesteak sausage. And I'm going to say redo your summer sausage video because I'm about to try summer sausage for the first time and I'm super nervous.
Have you made the Nürnberger Bratwurst? I haven't seen it if you have but will keep searching. Used to get them off post back when I was stationed over there. Miss those things.
thanks eric, in Sausage season 5 I would like to see traditional sausages from regions not usually common, and would really like to see a recipe for an emulsified duck sausage, something other than Peking or Hoisin.
Eric, your videos are amazing. I ended up getting the 25lb stuffer from the sausage maker, that you did a review on during last celebrate sausage. WOW, I can't believe how much it makes a difference in quality of sausages. I have watched many of your videos and some from other people as well. It would be very helpful if you made a video on the difference of binders and moisture retention, using multiple types in the same recipe, and just going more in depth to the why and how they work. Are some things specifically binders that happen to retain moisture and vice versa or all they are really the same thing with different levels of these characteristics? I haven't seen anyone else make a video explaining this. I like to understand why things work so I can have a better understanding when I am playing mad scientist with the brats, salami, and sausage recipes. Thanks for the amazing content. I am super excited to see what you have for us in season 5!!!!
I love watching your program but Is it that hard in the voice overs to say the temperature in degrees as well ? This is a world wide channel after all !!!
I’m like 3 hours into your 34 minute video, lols I have a chuck roll to break down and I’m already exhausted. 😄 Jk, I fully understand the need for each step. I’ve wanted to do this for the longest but at this point I just don’t have a choice. What they’re selling in the stores is inedible and toxic. I came searching, glad I found your account.
I tried to make beef franks with my kitchen aid and Cuisinart food processor. The flavor was amazing but the texture was the worst. It isn't easy to make. Great video!
This indeed is how it's done.. I waited to see if you're gonna use phosphate 😅. What they use to make these is that horizontal ball cutter, It is a challenge in house conditions tho. I tried doing emulsified sausages before and it's allot of a hassle for me with the tools I have.
Eric - would love to see a video where you make sausage with various fat content (similar to your salt content video). How lean can you make a sausage and still have it come out okay?
I need some help/advice/direction - when I make uncured sausage they come out pretty darn good. When I do cured sausage they always seem to come out with a strange flavor/aroma. Not spoiled meat - I follow the 34F rule I learned on this channel. It's just cured sausage - I followed your recipe for Hot Links and hot dogs to the gram and can't figure it out. Curious if anyone had had this happen or maybe knows what I'm doing wrong.
How about making emulsified doner kebab meat? I make mine by following your beef mortadella process using a robot coupe r301, Inkbird vac and sous vide circulator 👊🏻🍻
I recently overcooked a rabbit using sous-vide (texture is like baby food), I would love to see a video that provides a solution. I'm thinking a liver sausage thing, but I'm open to anything.
Are you planning on actually USING a buffalo chopper? I ask because they are wicked expensive to purchase and maintain over time, even the tiniest viable one with a measly 1 HP motor requires 220V power, and despite the limited size of its 18" bowl the entirety of the 140-pound machine will require either a permanent place in your kitchen (or a large heavy-duty rolling cart) or a hefty Ukrainian beet farmer to move it between your garage and your kitchen as needed. For giggles I just now checked, and the Hobart with an 18" bowl is about $14K including shipping. And you can forget about those cheap-ass Chinese-manufacture wannabes on Amazon for under $3K if you want to still be using it problem-free after a decade.
I have a question, my Ninja says it’s 1500 watts, do you think I would be safe to make an emulsified sausage/hot dog with it, I’ve sharpened my blades well, been dying to make hotdogs, but am afraid to burn it up. Thanks Eric.
I hesitate to answer this because I don't want you to break your food processor but if the motor is 1500 watts it should be strong enough to handle emulsified meats. If you do make it I would 100% pregrind the meat several times and perhaps instead of adding ice like I show I would add ice cold water to soften the batter a bit while chopping.
So many animals(beef,pork & sheep) to make 1 product. Maybe a win in taste... But how about covering a sausage that only uses the slaughter /purchase (?) of only one animal (beef, pork, chicken, goat, sheep, game fowl, wild meats)? How about using one animal species from meat to the fat to the intestine casings? Wouldn't that excite the taste buds?
This video wasn't really about the recipe it was more about the techniques needed to make the sausage. The recipe can be anything you want and for sure an overnight rest in the fridge is certainly needed if you plan on using a curing salt (unless you use SE)
My own home equipment is a Number 32 1.5hp LEM Meat Grinder, 50lb Lem meat mixer, 25lb Lem meat mixer, 30lb LEM motorized sausage stuffer, 5lb Meat your maker Sausage stuffer, Meat your maker Chamber Vacuum Sealer With Oil-less Pump, Meat your maker 16" External Vacuum Sealer, Meat your make Sous Vide 10, Meat your maker 10" meat slicer, 2hp Waring Commercial food Processor, Kitchen aid artisan stand mixer, victornox 6 bonning, victornox 10 breaking knife, and a Hakka Commercial 5.5 L Multifunction Meat Bowl Cutter Mixer and Buffalo Chopper Food Processor. The smokers I have is smoking tex 1500 commercial, Pit boss Pro Series Elite 6-Series Wood Pellet Smoker, webber 22" smokey mountian, Yoder YS 640 pellet grill, and a TMG 250 gallon tank offset smoker. I make brats, hot links, hot dogs, bologna, italian sausage, formed meats, and deli meats. Also I make a bbq.
Hello Eric I asked you this before and you replied and now I can't find your email. About the recipe calculator How Much do you want to make, I would appreciate it if you could send it to me again. Thank You
When you go to your recipe it lists the amount of meat and other ingredients and how much to use. There is a box that says how much do you want to make so if it says for the meat 2250 in grams and I change it 4000 all the other ingredients will change.
Chud's BBQ, Wilsons BBQ, and Age of Anderson have made some unique sausage and they all have YT channels. Maybe reach out to them and see if they'd like to participate.
Chud's BBQ was in Season 3, Age of Anderson was in Season 4, and Wilsons BBQ will be on the show this year😉. I'll be filling the empty slots with some super cool sausage recipes. I just hope I have enough time
@@2guysandacooler I had forgotten Chud and Anderson had already been on in previous seasons. Sorry about that. Can't wait to see what you come up with this year.
Yes!! Back to sausages/charcuterie. I know you gotta make videos about other things, but this is what I'm here for. Thanks for another great/informative video!
Your sausage making videos are my favorite. I've learned so much from you and you've helped me make some great sausages. Thank You !! Having some separate videos explaining binders and phosphates in detail would be very helpful.
I've made emulsified sausages for many years and still get away with using a probably 15 or more years old Moulinex Ovatio 3 Duo domestic food processor. It only has a 700W motor but if I break my production up into batches of 750 grams it will make a perfect product for me every single time. It is of course a bit of extra work having to divide everything up into say 4 portions of 750 grams to make a total of 3 kilos, but I cannot currently justify buying a Robot Coupe even if I know it is probably the best there is on the market for home production, and even small scale commercial use. And yes, these emulsified sausages are a bit of extra work, and particularly if you make the smoked versions like e.g. the traditional Wiener Wurst, or the one you make in this video (PS. traditional Wiener Wurst it hot smoked and then poached) but they are my absolute favourites when it comes to cooking and eating them 😋
for sure a video with the spicies, YES PLEASE!!
Eric,
What can I say I love everything about your work. You are amazing! I can’t wait for the next season
Thank you so much Eric for teaching all the techniques of making sausages. I learn a lot from you.
More sausage videos, YES!!
Would love to see a video about binders. Maybe some tests comparing them all.
Just another great video Eric. As I've said, you are one of the best teachers on RUclips. I can't believe some of your creators bailed on Celebration Sausage season 5, but I can't wait for the season to begin. It's the best time of the year. Thanks again and I'm going to try theses dogs. Any seasoning recipe videos would be great. 😋😇👍
Excellent tutorial on the emulsification and due care, Thanks Eric!
Both my grandma and my wife's grandma were Floridians and they always did a hanged souse. By that, I mean they didn't make an aspic. They used vinegar but they hanged the souse in a cloth casing, let is drip, and created a "sausage" loaf in that fashion. I'd love to see something like that...a very old pioneer to early settler recipe.
That sounds amazing!!
You are the best instructor I have ever experienced. You have held my short attention span on every word!
Wow, thank you!
Can't afford a bowl cutter or high end food processor but I have found that an old Champion juicer does a great job albeit slower. Several vids of others doing it too. I used it to make braunschweiger and it did a nice job.
I appreciate the clarity of your explanations for the various options. It will help me make better what-if's the next time.
Just wanted to say thank you for these videos; I'm still a beginner when it comes to sausage making but have been able to get great results in the past few batches I've made thanks to your content. My goto has been your smoked Polish kielbasa recipe. One of these days I hope to be brave enough to attempt an emulsified sausage lol!
Yes, please make a video on how to create flavors
Fantastic video Eric.We just made pepperoni snack sticks using 25 mm cellulose casings they came out great. Your channel and the sausage maker casings are awesome. By the way we use carrot fiber for binder.
I use the TS Prof sharpening system for my knives and it's awesome! I never even thought of sharpening my food processor blades, wow, thanks for the tip!
love your work thank you for sharing your knowledge
Great timing, just getting into emulsified sausages
Please do a video on spices and binders and how much to add.
I undergone meat processing and your video help me alot.thank u for other technique.
@Craig from the live chat... Find a great recipe for Pueblo Chili. We add smoked pulled pork instead of pork tenderloin or something else. It is absolutely amazing.
What a great video Eric. I appreciate all of the explanations regarding the grinder, binders, and processors. Bravo !!! 🎉🎉
I actually purchased the Breville Sous Chef Pro 16 Cup Food Processor that you have suggested before, it is a MASSIVE processor, but it worked perfectly. I will say though that I had to do small batches and then combine everything at the end because it was starting to bind up. So far I’ve only made the Vienna Beef, they were “ok” but not great enough to share, mostly in part due to my struggles with lesser quality casing. Eager to try more though and can’t wait to see what new recipes will be featured in Season 5!!
Another great video that breaks down the process into understandable steps. I have had some success with emulsified sausages with using the Breville Sous Chef. I did however buy a dedicated blade for processing sausage meats as the blade is hard to sharpen. The Breville will do about 2lbs of meat per batch without binding up but will only do about 8 lbs total before overheating if using it continuously. As an alternative I'm thinking of using my juicer attachment (#12 LEM Grinder) to see if that would work. There are some RUclips videos that demonstrate this technique so I'm going to give it a try for my next batch.
Thank you for your great videos.
Suggestion for alternative/replacement videos, how about Gyro meat that will hold together on the rotisserie. I have tried a couple of recipes and they seem to fall apart. The recipes I've used did not call for any binder or bread crumb, and when looking at the ingredients list on commercial loafs they seem to include some type of binder. Another thought I had was to Sous Vide the loaf to precook it to allow the moisture to release before putting it on the rotisserie. While most probably have only a horizontal rotisserie I happen to have a vertical rotisserie and have had the same issue of the meat not holding together and slumping down. You might be able to do this on your Brazilian rotisserie.
Tqvm Eric.. Always great content meticulously delivered
That looks delicious! I don't think I'll be venturing into this one though
Since you were asking for suggestions. I'm a swede, living in Australia since the 1980's, and I'm desperate at times for a proper swedish hot dog (varm korv). If I knew how to make these at home, I'd spend the time and money on the equipment and ingredients to do so ... but I don't know how.
Great video btw, I learned a lot from it. 👍🏼
I can’t wait for season 5, can’t wait to see what you have for us.
Great video thanks Eric
Your a great teacher…thank you
V well A2Z hot dog recipe speaking explained to n understanding supper ending,I'm pleased n happy watching ur post from TANGA Tanzania.
this is one of the best episodes so far, and im not even a big fan of emulsified sausages!
I use a Vevor 7L chopper, which is a knock off of the Robot Coupe. It was far less spendy and so far, has been working very well for emulsified meat pastes! My hot dog batches, based on your recipes have been coming out fantastic! The only issue I have with the chopper is that it can draw 16amps, which can trip a lot of breakers, so I plug into a 20amp circuit. Can't wait for Season 5!
Yes make a dedicated video on phosphates and how much seasoning per pound you need.
great video, Eric!
Yumm! Thanks for all of the tips. I understand not liking this type of sausage, but my favorite is mortadella, and the quality around here is terrilble, so it's one that I must make myself. The other is Braunschweiger; store-bought is decent, but not spreadable like your recipe.
Every now and then my wife will have me make a Filipino sausage. I am not home right now so I can't give you the recipe but they are really good.
Hello from Canada 🇨🇦
Great video dude !
Hi Eric!
Would love a video on spices! Also, in that video if you can also explain how you can experiment with them without making a large batch.
of course. That's basically how I do it. I use a precision scale so that I can measure very small amounts, and I make 1 kilo batches.
@@2guysandacooler legend! This is why you're the GOAT
Will def try this!
Growing up in New Jersey, going to Peterson Hot Dog stand in Union, NJ was a hi light of the week. The family eventually sold it and now it is Galloping Hill Inn. The hot dogs had an unearthly crunch and flavor. I have NEVER found a hotdog similar in taste or crunch. The hotdogs are not the same at Galloping Hill Inn, a little different, but still great. If there is any way to get a recipe to the old way, it would be amazing! Thanks for all you do.
Parabéns!! produto perfeito e deve estar delicioso...
Love sausage videos!!
Love to see a philly cheesesteak sausage. And I'm going to say redo your summer sausage video because I'm about to try summer sausage for the first time and I'm super nervous.
to get a hold on the temperatures at every step of this procedure is overwhelming.
An updated or alternate landjager video for celebrate sausage would be awesome!
A video on the spices and Phosphates would be nice.
they look so good
Have you made the Nürnberger Bratwurst? I haven't seen it if you have but will keep searching. Used to get them off post back when I was stationed over there. Miss those things.
thanks eric, in Sausage season 5 I would like to see traditional sausages from regions not usually common, and would really like to see a recipe for an emulsified duck sausage, something other than Peking or Hoisin.
Eric, your videos are amazing. I ended up getting the 25lb stuffer from the sausage maker, that you did a review on during last celebrate sausage. WOW, I can't believe how much it makes a difference in quality of sausages. I have watched many of your videos and some from other people as well. It would be very helpful if you made a video on the difference of binders and moisture retention, using multiple types in the same recipe, and just going more in depth to the why and how they work. Are some things specifically binders that happen to retain moisture and vice versa or all they are really the same thing with different levels of these characteristics? I haven't seen anyone else make a video explaining this. I like to understand why things work so I can have a better understanding when I am playing mad scientist with the brats, salami, and sausage recipes. Thanks for the amazing content. I am super excited to see what you have for us in season 5!!!!
New subscriber ❤
I love watching your program but Is it that hard in the voice overs to say the temperature in degrees as well ? This is a world wide channel after all !!!
@2Guys&ACooler Hello where we can find the recepie?
There are many instant read thermometers. But thermoworks is the only one I’ve ever seen survive 10 minutes at the bottom of a deep fryer.
did it still work? or did you batter it?
(I like Thermoworks too, they have a good selection of devices)
I love the taste dry milk powder adds to the sauce. But where can I buy sea bind?
I’m like 3 hours into your 34 minute video, lols I have a chuck roll to break down and I’m already exhausted. 😄
Jk, I fully understand the need for each step. I’ve wanted to do this for the longest but at this point I just don’t have a choice. What they’re selling in the stores is inedible and toxic. I came searching, glad I found your account.
Lol
Thanks for watching
I'll suggest mexican longaniza again as a backup if it isn't on the roster
I love watching the charcuterie vids!
I tried to make beef franks with my kitchen aid and Cuisinart food processor. The flavor was amazing but the texture was the worst. It isn't easy to make. Great video!
Dude you should check out an ice fishing Auger blade sharpener for the single edge blades very cheap
Would love to see Sicilian sausage.
Also Great Video!
17:46 Corn starch works too?
How did they make hotdogs before food processors.were available?
Thanks a lot
This indeed is how it's done.. I waited to see if you're gonna use phosphate 😅. What they use to make these is that horizontal ball cutter, It is a challenge in house conditions tho. I tried doing emulsified sausages before and it's allot of a hassle for me with the tools I have.
Eric - would love to see a video where you make sausage with various fat content (similar to your salt content video). How lean can you make a sausage and still have it come out okay?
Great video - a spice video would be most helpful
I need some help/advice/direction - when I make uncured sausage they come out pretty darn good. When I do cured sausage they always seem to come out with a strange flavor/aroma. Not spoiled meat - I follow the 34F rule I learned on this channel. It's just cured sausage - I followed your recipe for Hot Links and hot dogs to the gram and can't figure it out. Curious if anyone had had this happen or maybe knows what I'm doing wrong.
Under 2 months to go. I have made more sausage since last October than I ever imagined. However, I have only made one cured which was duck prosciutto.
Could you tell me please how to make sausage pink or red colore without using any Nitrates, Nitrites and a smoker ??
Paprika works well
or a drop or two of food dye. There are natural and man made dyes.
For a binder I have used whole milk and half and half successfully.
It is too difficult to make the sauces but I love to eat a sausage
How about making emulsified doner kebab meat? I make mine by following your beef mortadella process using a robot coupe r301, Inkbird vac and sous vide circulator 👊🏻🍻
I recently overcooked a rabbit using sous-vide (texture is like baby food), I would love to see a video that provides a solution. I'm thinking a liver sausage thing, but I'm open to anything.
I burn 2 food processors one being a cheap commercial.i do own a Hobart buffalo chopper now no issues so far doing mostly hotdogs and bologna..
How is the C-Bind extracted from the carrot? Is it a chemical extraction or mechanical or do you know? Thanks for any info.
not sure, supposedly it's dried carrot fiber but how the fiber is extracted seems to be a mystery
if you use a buffalo chopper, do you still need to go thru the grinding process?
Are you planning on actually USING a buffalo chopper? I ask because they are wicked expensive to purchase and maintain over time, even the tiniest viable one with a measly 1 HP motor requires 220V power, and despite the limited size of its 18" bowl the entirety of the 140-pound machine will require either a permanent place in your kitchen (or a large heavy-duty rolling cart) or a hefty Ukrainian beet farmer to move it between your garage and your kitchen as needed.
For giggles I just now checked, and the Hobart with an 18" bowl is about $14K including shipping. And you can forget about those cheap-ass Chinese-manufacture wannabes on Amazon for under $3K if you want to still be using it problem-free after a decade.
Every time I grind the meat together with the fat and the result is very good.
Have you tried rusk watch Scott rea uses it in all his sausages haven't tried it yet be safe
how do you know that this topic was in my search history recently?
I have a question, my Ninja says it’s 1500 watts, do you think I would be safe to make an emulsified sausage/hot dog with it, I’ve sharpened my blades well, been dying to make hotdogs, but am afraid to burn it up. Thanks Eric.
Is it a blender or a food processor?
@@2guysandacooler it’s a food processor
I hesitate to answer this because I don't want you to break your food processor but if the motor is 1500 watts it should be strong enough to handle emulsified meats. If you do make it I would 100% pregrind the meat several times and perhaps instead of adding ice like I show I would add ice cold water to soften the batter a bit while chopping.
@@2guysandacooler Thank you, I appreciate that answer
You gotta be a really big hot dog fan to go through all that. Maybe Joey Chestnut.
I have had success with a Ninja food processor for small batches.
Can I have the ingredients and quantities? I want to make it at home.
Make some exotics like alligator or ostrich sausages!
We used to call charcuterie cold cuts.
I wish i could buy your dogs!!
Dude is like, "When sharpening your blades see if it can slice your thumb off, if not, it's probably not sharp enough."
Great presentation
So many animals(beef,pork & sheep) to make 1 product. Maybe a win in taste... But how about covering a sausage that only uses the slaughter /purchase (?) of only one animal (beef, pork, chicken, goat, sheep, game fowl, wild meats)? How about using one animal species from meat to the fat to the intestine casings?
Wouldn't that excite the taste buds?
I never saw sodium eyrothorbate, did you forget to mention the overnight refrigeration?
This video wasn't really about the recipe it was more about the techniques needed to make the sausage. The recipe can be anything you want and for sure an overnight rest in the fridge is certainly needed if you plan on using a curing salt (unless you use SE)
My own home equipment is a Number 32 1.5hp LEM Meat Grinder, 50lb Lem meat mixer, 25lb Lem meat mixer, 30lb LEM motorized sausage stuffer, 5lb Meat your maker Sausage stuffer, Meat your maker Chamber Vacuum Sealer With Oil-less Pump, Meat your maker 16" External Vacuum Sealer, Meat your make Sous Vide 10, Meat your maker 10" meat slicer, 2hp Waring Commercial food Processor, Kitchen aid artisan stand mixer, victornox 6 bonning, victornox 10 breaking knife, and a Hakka Commercial 5.5 L Multifunction Meat Bowl Cutter Mixer and Buffalo Chopper Food Processor. The smokers I have is smoking tex 1500 commercial, Pit boss Pro Series Elite 6-Series Wood Pellet Smoker, webber 22" smokey mountian, Yoder YS 640 pellet grill, and a TMG 250 gallon tank offset smoker. I make brats, hot links, hot dogs, bologna, italian sausage, formed meats, and deli meats. Also I make a bbq.
Hobart 14 in buffalo chopper
Hello Eric
I asked you this before and you replied and now I can't find your email.
About the recipe calculator How Much do you want to make, I would appreciate it if you could send it to me again.
Thank You
I don't think I understand your question
When you go to your recipe it lists the amount of meat and other ingredients and how much to use. There is a box that says how much do you want to make so if it says for the meat 2250 in grams and I change it 4000 all the other ingredients will change.
Why did the intro image remind me of CamelToe Harris?
Chud's BBQ, Wilsons BBQ, and Age of Anderson have made some unique sausage and they all have YT channels. Maybe reach out to them and see if they'd like to participate.
Chud's BBQ was in Season 3, Age of Anderson was in Season 4, and Wilsons BBQ will be on the show this year😉. I'll be filling the empty slots with some super cool sausage recipes. I just hope I have enough time
@@2guysandacooler I had forgotten Chud and Anderson had already been on in previous seasons. Sorry about that. Can't wait to see what you come up with this year.