I would like to say something about you,Master Eric. You are a wonderful, great man. I had trouble with my converted refrigerator home dry chamber. I contacted him, and he walked me through every steps with his knowledge, I'm now member of his channel, I'm glad I did it, Thanks to you Eric we need to support his channel 🙏
I have absolutely no idea what kind you will be making, but I will be watching all year long. The ones I have been making from 2023, are terrific. As well as the duck prosciutto I am trying in my refrigerator using the aging wraps.
I am hoping that the pig's stomach is for the rather unique salami from Slovenia called Zgornjesavinjski želodec. It is one of my very favorites and it does not only taste great, but it also looks great. Looking forward to Season 5!
I have been watching your videos for a couple years now. I was excited during the last celebrate sausage month, for the give aways. I didn't win but ended up getting the stuffer you last reviewed during Christmas sales. I am excited to up my sausage.aking. I am curious though about insta cure 1. What would be the benefit of using it along with an excelerator if you are not smoking the meat and making fresh brats. Does the cure impart a flavor that enhances the sausage. You probably covered this, but I haven't found it.
New to the channel great stuff my friend, I think I’m going to purchase a 3.5 pro, my guess is you will be making my favorite hot soppressata?? I appreciate your dedication and hard work, your tutorials are amazing, thank you !!
Hi I thank you for your channel. I have learned ao much. I never had a clue how salami was made, now I know. I hope you would guide me. Your hebrew national Hot Dog video ahowed me how to emusify or semi emulsify meat but I have tried twice and failed. Im going to try again correcting mistakes I keep making. Im trying to consider making some of your sausage, hot dogs and items like mortadella. But you use the kitchen aid to imulsify only in the Hebrew N video. In all the others you use the $1,400 food processor which I cant afford. Is there any chnce you can make more videos like mortadella using the kitchen aide to emulsify the meat?
Am I the only one that noticed the two dry pepper powders had an identity crisis? The ‘original’ labels were the CB opposite of the other. The original said smoked sweet, but the ‘new’ label says hot. And vice versa on the other package. 😳
@@2guysandacooler You would be in for quite the surprise if you used what you THOUGHT was smoked sweet and it ended up being the HOT version. Not saying it would be bad, just not what you expected LOL
Very interested to see what you are going to do with those Calabrian chilis… I’ve been using the Calabrian chili flakes in my hot Italian sausage for a couple years, but the jarred version is interesting as well. Great find of Butcher’s Pantry, and thanks for sharing!
I love The Butchers Pantry! He's not the one stop shop that the Sausage Maker is but he has things that are hard to find elsewhere and he has really fair prices! Looking forward to season five of celebrate sausage, thank you!
Interested in the thick walled casings. Like the idea of a longer drying time to maturity, thereby enhancing flavors. Especially in the smaller diameters. The sauces and fennel pollen look great, but the pack sizes look a bit much.
You are such a tease!!! Just seeing all the different types of sausages and cured meats is why i subscribed. Im a jerky and bar-b-que lover and im learning about these sausages. I'm marinating skirt steak now for this weeks menu.
Looks like a great company, I’m glad you made this video, season 5 is going to be epic, there’s an Italian sausage called Cotechino, I’d love to see you research that one and breathe some life into this amazing flavor profile.
![[Limbus Company - Teaser] Season5 - Oblivion](http://i.ytimg.com/vi/8anKuEeZLeI/mqdefault.jpg)
![Tee Grizzley - Blow for Blow (feat. J. Cole) [Official Video]](http://i.ytimg.com/vi/wNLN5xsx5dc/mqdefault.jpg)
I would like to say something about you,Master Eric. You are a wonderful, great man. I had trouble with my converted refrigerator home dry chamber. I contacted him, and he walked me through every steps with his knowledge, I'm now member of his channel, I'm glad I did it,
Thanks to you Eric
we need to support his channel 🙏
thank you so much for your wonderful comment 😊
I have absolutely no idea what kind you will be making, but I will be watching all year long. The ones I have been making from 2023, are terrific. As well as the duck prosciutto I am trying in my refrigerator using the aging wraps.
Sounds like its going to be an Italian season, rock on Eric!!
Love the Sneak Peek!
Don't know what all you plan to make but it looks like you are planning some amazing things! Can't wait for October!
Loved this!!!
I’m a new comer to sausage making and love your show
I don't have a clue what you are going to make but I know from experience it will make my mouth water.LOL
I’m soo fricken excited!
I am hoping that the pig's stomach is for the rather unique salami from Slovenia called Zgornjesavinjski želodec. It is one of my very favorites and it does not only taste great, but it also looks great.
Looking forward to Season 5!
This is going to be a long 9 months! Now that you have fennel pollen can we get a revamped Porchetta video?
siempre trato de ver sus videos y aprender un poco mas sobre este arte
after seeing a lot of the ingredients, I'm guessing that you are going to be upping your nduja game with the peppers, pastes, and the hog bungs.
I think you will be making tripe sausages or Andouillettes, lets just hope one uses pork Belly as an ingredient especially with the Fennel Pollen
Maybe hot soprasatta
I have been watching your videos for a couple years now. I was excited during the last celebrate sausage month, for the give aways. I didn't win but ended up getting the stuffer you last reviewed during Christmas sales. I am excited to up my sausage.aking. I am curious though about insta cure 1. What would be the benefit of using it along with an excelerator if you are not smoking the meat and making fresh brats. Does the cure impart a flavor that enhances the sausage. You probably covered this, but I haven't found it.
New to the channel great stuff my friend, I think I’m going to purchase a 3.5 pro, my guess is you will be making my favorite hot soppressata?? I appreciate your dedication and hard work, your tutorials are amazing, thank you !!
Bombdiggity
Hi I thank you for your channel. I have learned ao much. I never had a clue how salami was made, now I know. I hope you would guide me. Your hebrew national Hot Dog video ahowed me how to emusify or semi emulsify meat but I have tried twice and failed. Im going to try again correcting mistakes I keep making. Im trying to consider making some of your sausage, hot dogs and items like mortadella. But you use the kitchen aid to imulsify only in the Hebrew N video. In all the others you use the $1,400 food processor which I cant afford. Is there any chnce you can make more videos like mortadella using the kitchen aide to emulsify the meat?
Am I the only one that noticed the two dry pepper powders had an identity crisis? The ‘original’ labels were the CB opposite of the other. The original said smoked sweet, but the ‘new’ label says hot. And vice versa on the other package. 😳
🤣🤣 I noticed that too. Apparently, the stickers were put on incorrectly.
@@2guysandacooler You would be in for quite the surprise if you used what you THOUGHT was smoked sweet and it ended up being the HOT version. Not saying it would be bad, just not what you expected LOL
Nice
#STAYSAFE
#PHILLYPHILLY 🇺🇸
Love this all the ingredients look very tasty! wondering if you will be making a Calabrese soppressata...
Very interested to see what you are going to do with those Calabrian chilis… I’ve been using the Calabrian chili flakes in my hot Italian sausage for a couple years, but the jarred version is interesting as well. Great find of Butcher’s Pantry, and thanks for sharing!
All those Calabrian pepper options are making me think a killer Soppressata! I hope so anyway!!
I love The Butchers Pantry! He's not the one stop shop that the Sausage Maker is but he has things that are hard to find elsewhere and he has really fair prices! Looking forward to season five of celebrate sausage, thank you!
Thanks Eric, can’t wait to watch thanks
The pork stomach might be for Pfälzer Saumagen.
You are awesome!! Thanks for the link and will check 'em out. Calabrian ingredient has my mouth drooling.
Interested in the thick walled casings. Like the idea of a longer drying time to maturity, thereby enhancing flavors. Especially in the smaller diameters. The sauces and fennel pollen look great, but the pack sizes look a bit much.
You are such a tease!!! Just seeing all the different types of sausages and cured meats is why i subscribed. Im a jerky and bar-b-que lover and im learning about these sausages. I'm marinating skirt steak now for this weeks menu.
They rock, I love craft butcher pantry!
Wow, what a haul of unique supplies. Those bungs are intimidating haha
That's what she said......
Sorry. 😅
Been buying there for years, great place, great prices.
Thanks so much for describing the casings, they have so many, I was always confused.
Can't wait for Season 5
Great job Eric. Your knowledge and videos are the best.
I am very curious what happens to all your meats if you dont sell them. Christmas gifts? 10 deep freezes?
Looks like a great company, I’m glad you made this video, season 5 is going to be epic, there’s an Italian sausage called Cotechino, I’d love to see you research that one and breathe some life into this amazing flavor profile.
WOOO-HOO, THIS IS THE BEST NEWS I'VE HEARD IN MONTHS!!
I have just started watching this series starting from season 1 and can't wait for the next season
Just received some trail bologna and would like to see that as a recipe
Can't wait 😅
Haggis
Love your channel but if it don't say product of usa I try not to buy it
You can't get some ingredients from the USA
I'm so stoked for October!!!! Boohya !!