In the final 25-ish seconds, you said "we just hit 30k on the channel." At this moment it's at 340k. It's great to see how much this channel has grown, it's truly some of the very best content on the platform. Congrats Brad and crew, and thank you for helping so many aspiring pit masters!
I made 20 pounds of this a couple of days ago, going almost strictly by the recipe and it turned out great. I added large jalapenos along with seeds, and it wasn't too spicy. In fact, after I tried a test patty before stuffing, I added a couple of teaspoons of crushed red pepper to the 20 lb batch. That made it just about right.
I made this sausage yesterday. I followed your instructions EXACTLY, except that I used fresh collagen casings. It turned out AMAZING. So, so, so good. Thank you for these videos.
Made this today, I did everything to your recipe but I used some sodium Erithorbate, I added a little more salt, a little more garlic, 10 jalapeños with all the seeds, still wasn’t hot enough and seemed to be missing a flavor or two, so I added 16 grams of red chili flakes and a half of a Modello beer, holy shyte, these are the best I’ve made to date, and I haven’t even smoked them yet, they’re going on for a medium smoke, 100* for an hour to dry them out, 140* with smoke for an hour, then 175* till I get to 155*-160* internal. Thanks for this recipe brother, I’ve searched a lot for a great jalapeño and cheddar sausage recipe, I went with yours, and I’m glad I did 🇮🇹😎🇮🇹
Thanks for leaving all the weights and ratios of ingredients too! Not enough people do that makes a big difference. Please dont change your format and keep the vids coming🔥👍🍻
Is there a reason that you didn't allow these to rest overnight or use the cure accelerator? I thought you typically wanted to do one or the other on cured sausages?
I followed this recipe pretty closely with Elk and Brisket trimmings at a 70/30. Flavors were on point, perfect salt. First time using milk powder with cream, really liked textures and snap. Glad I found your page. Just finished 85 pounds of sausage and still have a buddies buck in the cooler. Maybe try popper recipe next. Keep up the good work.
So I made this recipe down to the literal gram. I followed exact ingredients….I hate RUclips for not showing me this video sooner😩 that was the best sausage I ever made and tasted. Hats off to you! Keep up the great videos 🙌🏼🙌🏼
Hey Brad! I ordered your sausage mix and had it sent up here to Canada! Made the sausage exactly as you did in the video, every step, and wow! Perfect snappy links with smokey flavour! My kids love them! Now i have to make more! You rock! Thanks Chuds for improving my quality of life!
Seen several sausage videos, yours gave me the incentive to do it started with your basic pork and this one . I’m new to the smoking game and I’m hooked. My wife said I need a hobby .
I haven't started my own meat processing yet, but plan to start in the next year or so. I've bookmarked so many of your videos to reference when I get all my equipment because of how great your recipes sound. Love the humor and way you're presenting this info!
I am VERY new to smoking. I made these on a VERTICAL PIT BOSS ELECTRIC SMOKER and they were perfect! I wanted mine to be pretty spicy so, I left the seeds in all 8 peppers and add added a table spoon of cayenne pepper and a table spoon of chili powder. I can't thank you enough for this one! Love your energy and videos. Already hit subscribe! I will be making your brisket tomorrow!🤣
Just made this sausage today, and by far it’s the best sausage I’ve made to date. I went with your recipe, but next week I’m going to make another 25 pounds of it. I’ll be upping the amount of jalapeños in my next batch. Awesome recipe. Thanks for sharing. Love your videos!
Great video! Thank you! I have some on the smoker right now and can't wait to dig in! You mentioned that you were going to bump up the temp about an hour after you flipped them, but never mention what that temp was. Did you bump the temp up or just let them ride at 150º F the entire time?
Just made some this weekend ,25 lbs , 7 lbs moose , 8 lbs reg grind Beef , 8 lbs of pork butt , 3 lbs of Beef trim for extra Fat . 3 hours in my smoker , Taste is GREAT !!
dude! Chud bbq i just followed this recipe and my sausages came out insanely delicious! thank you so much, i’ve been following for a while now and can’t wait for the next recipe that catches my eye
New with BBQ smoking. I have a small offset. Love the charcoal chimney!! The content of your videos I really enjoy and are very informative and always get a few chuckles. Thanks
I can watch your videos over and over. 1) I learn a little more each time. 2) You crack me up. But seriously, I’ve really wanted to try making sausage (jalapeño cheddar specifically) and you’ve got me almost ready to go. Thanks for the steps and links to what I need.
Dude I just made these and they are freaking amazing. Mine weren't quite as dark red as yours but I love everything about this recipe. Thank you so much bro! I did eight whole jalapenos
If you are making say 20-40lbs at a time... What's your preferred method for freezing the sausages to give out to friends and family? IE: Do you make links and freeze them raw or do you prefer to slow smoke them for say 6 hours at 150 degrees until IT hits around 150 and then ice bath and then freeze? I am making a 20lb batch tomorrow and curious on your thoughts.
THOSE LOOK PHENOMENAL!!! I am always looking to buy jalapeño cheddar sausages to cook on my smoker. But you have just convinced me to instead get the tools to make my own ....
OK I got the recipe in description, what temp were you cooking it at exactly? 105? also when I try to get the temp that low I get white smoke and iv learned for bbq you want thin blue smoke, so does that mean im doing something wrong? I know you did a fire management video but could you do another fire management for cold smoking? I really want to give this a try but I would hate to ruin 8lb of meat. Not to mention I dont want to mess up with the pink salt.
Thanks for your videos - you really got me into sausage making here in the UK. Question - can I smoke these at a slightly higher temp in my Traeger @165f, and what internal temp am I aiming for during the first smoke?
Mate you have a brilliant channel just came across it in the last week those snags look very very awesome. What’s the dimension of that awesome chopping board keep up the great videos mate cheers from Australia 🇦🇺
Man I’ve said it before but dammit I’m gonna say it again. I truly enjoy your videos. Clear, concise, comedic without too much filler and mindless ad plugs. Also really appreciate your explanation of the theory and science of things. And you don’t use a brand new smoker freshly unboxed. Keep grindin bro! I’ll be here watching. I am definitely using this video but I think I’ll swap in some fresh venison this fall!
Great video! It was fun to watch and packed with so much useful info. The step-by step break down gave us the confidence to make elk jalapeno cheddar brats. They turned out amazing--like best-brats-I've-ever-had amazing! Next, we're trying this recipe with the pronghorn we just got, and I hope my boys get another elk so we can fill the freezer with brats! Thanks a ton for sharing what you know and making it accessible and enjoyable.
Hitting your stride now!! Excellent. Best yet and THANK YOU. I have been adding subs to you left and right with my smokin buddies up here in DFW and all over the world as well. China, Australia, New Zealand. Maybe Middle East next.
followed step by step of your other video and worked out amazing, how long would you say after a cold smoke could this sit in fridge before cooking ? thanks!!!
Thanks Chud for the vid....just thinkinng , what would happen if you added creamcheese to substitute both the cream and cheese, if it works, please a vid on that if you haven't already. I think it would be an interesting one.
When cold smoking < 150 degree, what internal temp are you looking for before pulling off and ice bath? Or does the internal temp not matter until you cook for eating?
Really great videos. Thanks. I have a question. Do we have to use pink salt even if we plan to make the sausage and cook it immediately??? Or is cold smoking absolutely necessary?? Thanks
I would recommend chopping the peppers into smaller pieces and mixing them with the cubed meat before grinding. Feeding a whole jalapeno might give you a very spicy bite...
Great recipe. Just finished making 16lbs; following the recipe pretty strict, grinding the jalapenos with the meat, but not adding the spice mixture until after ground. Left the seeds in all peppers, and substituted a few of them for Serrano's. Just about right on the heat IMO.
Do I need the curing salt? Went to 2 grocery stores and can't find it and don't wanna wait. Does it matter if I'm not smoking these? I live in an apt and don't have access
Thanks for the shoutout! 🤘
Bubba if you sold this I would drive my ass up there from Houston
What slicing knife are you using
In the final 25-ish seconds, you said "we just hit 30k on the channel." At this moment it's at 340k. It's great to see how much this channel has grown, it's truly some of the very best content on the platform. Congrats Brad and crew, and thank you for helping so many aspiring pit masters!
When it’s nice and plump like a stiff Sunday morning......you’re killing me! Great video Bradley!
Exactly what I was going to type in. Ha!
I had to wipe off my screen,since I spewed beer all over it after "like a stiff Sunday morning" comment
I made 20 pounds of this a couple of days ago, going almost strictly by the recipe and it turned out great. I added large jalapenos along with seeds, and it wasn't too spicy. In fact, after I tried a test patty before stuffing, I added a couple of teaspoons of crushed red pepper to the 20 lb batch. That made it just about right.
I made this sausage yesterday. I followed your instructions EXACTLY, except that I used fresh collagen casings. It turned out AMAZING. So, so, so good. Thank you for these videos.
Wish I could show the jalapeno cheese sausage I made. Thanks to you this was absolutely fun to make. Thank you again
Billions must eat
This vid hit 30 k back then. Today he's at 300+k. Let's bump that folks. Most entertaining BBQ channel out there.
Made this today, I did everything to your recipe but I used some sodium Erithorbate, I added a little more salt, a little more garlic, 10 jalapeños with all the seeds, still wasn’t hot enough and seemed to be missing a flavor or two, so I added 16 grams of red chili flakes and a half of a Modello beer, holy shyte, these are the best I’ve made to date, and I haven’t even smoked them yet, they’re going on for a medium smoke, 100* for an hour to dry them out, 140* with smoke for an hour, then 175* till I get to 155*-160* internal. Thanks for this recipe brother, I’ve searched a lot for a great jalapeño and cheddar sausage recipe, I went with yours, and I’m glad I did
🇮🇹😎🇮🇹
Thanks for leaving all the weights and ratios of ingredients too! Not enough people do that makes a big difference. Please dont change your format and keep the vids coming🔥👍🍻
Where's the ingredients?
@@twhiggin press the down arrow next to the title
Yes! The chud chimney is alive!
One of the few RUclips BBQers making this on their channel.
I love sausage. A little plasma design on chimney, luv it.
“Don’t forget to fondle the meatballs “ 😂. So many lines in this video!
I always appreciate it when I can find good stuff from the “links” in the description.
Is there a reason that you didn't allow these to rest overnight or use the cure accelerator? I thought you typically wanted to do one or the other on cured sausages?
Yes we would love to hear you talk about the meat to fat ratio!
I followed this recipe pretty closely with Elk and Brisket trimmings at a 70/30. Flavors were on point, perfect salt. First time using milk powder with cream, really liked textures and snap. Glad I found your page. Just finished 85 pounds of sausage and still have a buddies buck in the cooler. Maybe try popper recipe next. Keep up the good work.
Just made a batch. Left the seeds in for 6 of the 8 chilis and they were perfect. Thanks for the recipe and inspiration!
Tell us about that charcoal chimney. That thing looks pretty cool. And probably better than the store bought ones.
Agree! Check out Allen's Welding on RUclips. He did a charcoal chimney build. Pretty cool.
did you add a cure excellerator at all. or put the mixture in fridge over night before stuffing to let the pink salt do its thing
So I made this recipe down to the literal gram. I followed exact ingredients….I hate RUclips for not showing me this video sooner😩 that was the best sausage I ever made and tasted. Hats off to you! Keep up the great videos 🙌🏼🙌🏼
One of the many reasons I love this channel is 6:19
Hey Brad! I ordered your sausage mix and had it sent up here to Canada! Made the sausage exactly as you did in the video, every step, and wow! Perfect snappy links with smokey flavour! My kids love them! Now i have to make more! You rock! Thanks Chuds for improving my quality of life!
We have made lots of different kinds of brats and sausages and these are far the best ones, thanks for the recipe.
😂😂😂 when they feel like a stiff Sunday morning. I love this man’s videos.
When you smoke it do you try for a certain internal temp?
Seen several sausage videos, yours gave me the incentive to do it started with your basic pork and this one . I’m new to the smoking game and I’m hooked.
My wife said I need a hobby .
I haven't started my own meat processing yet, but plan to start in the next year or so. I've bookmarked so many of your videos to reference when I get all my equipment because of how great your recipes sound. Love the humor and way you're presenting this info!
It's been a year, have you started yet?
Liked before even watching
ever since moving to South Texas, these are my favorite item at bbq places.
I am VERY new to smoking. I made these on a VERTICAL PIT BOSS ELECTRIC SMOKER and they were perfect! I wanted mine to be pretty spicy so, I left the seeds in all 8 peppers and add added a table spoon of cayenne pepper and a table spoon of chili powder. I can't thank you enough for this one! Love your energy and videos. Already hit subscribe! I will be making your brisket tomorrow!🤣
this is probably the best sausage I ever seen and now I know how to make it ;O
Charcoal chimney is choice my man !! You need to get a cook book going 🤘
Just made this sausage today, and by far it’s the best sausage I’ve made to date. I went with your recipe, but next week I’m going to make another 25 pounds of it. I’ll be upping the amount of jalapeños in my next batch. Awesome recipe. Thanks for sharing. Love your videos!
Love your stuff! You became of one my top bbq channels to watch
"Stiff as a Sunday morning" - Chuds BBQ
Great video! Thank you! I have some on the smoker right now and can't wait to dig in! You mentioned that you were going to bump up the temp about an hour after you flipped them, but never mention what that temp was. Did you bump the temp up or just let them ride at 150º F the entire time?
This is the best sausage I have made yet. Did it with venison and beef fat. Love it. Thanks so much
Just made some this weekend ,25 lbs , 7 lbs moose , 8 lbs reg grind Beef , 8 lbs of pork butt , 3 lbs of Beef trim for extra Fat . 3 hours in my smoker , Taste is GREAT !!
dude! Chud bbq i just followed this recipe and my sausages came out insanely delicious! thank you so much, i’ve been following for a while now and can’t wait for the next recipe that catches my eye
My buddy made these and they are absolutely amazing best we have ever had!
Would it be possible to make this with a mixture of Pork Shoulder and Pork Butt if we wanted to avoid beef?
Made this for the second time today @chuddsbbq
Cracker recipe. Love your work
Chud makes everything look so easy and delicious
I made his but used venison instead of beef and it was fantastic. Thank you for the video and showing us newbies how it’s done!
im lookin to do the same what fat percentage did you use did they turn out juicy?
I just made your recipe for this sausage and it's spot on! The only thing different is I used smoked paprika. Thanks for sharing.
Thanks Mr. Robinson! Appreciate all your videos! I have started to make my own sausages because of your videos. Keep the videos coming!
Thanks Jason! Good luck with the sausage making journey!
looks super good! and the meat actually binded together and didnt look like ground meat inside a casing! i hate links that dont bind well
New with BBQ smoking. I have a small offset. Love the charcoal chimney!! The content of your videos I really enjoy and are very informative and always get a few chuckles. Thanks
Awesome video. I realized that my KitchenAid has a grinder and stuffer attachment. Think that would work for these?
I can watch your videos over and over. 1) I learn a little more each time. 2) You crack me up. But seriously, I’ve really wanted to try making sausage (jalapeño cheddar specifically) and you’ve got me almost ready to go. Thanks for the steps and links to what I need.
Dude, I gotta try it. Can't beat the combinations!
Dude I just made these and they are freaking amazing. Mine weren't quite as dark red as yours but I love everything about this recipe. Thank you so much bro! I did eight whole jalapenos
If you are making say 20-40lbs at a time... What's your preferred method for freezing the sausages to give out to friends and family? IE: Do you make links and freeze them raw or do you prefer to slow smoke them for say 6 hours at 150 degrees until IT hits around 150 and then ice bath and then freeze? I am making a 20lb batch tomorrow and curious on your thoughts.
THOSE LOOK PHENOMENAL!!! I am always looking to buy jalapeño cheddar sausages to cook on my smoker. But you have just convinced me to instead get the tools to make my own ....
Congrats on the 30k! Commenting to feed the algorithm.
From the land down under a big thank you brother for sharing such a great recipe 👌🇦🇺🦘🦘👍
Question. If I stuff then refrigerate over night and they don’t totally dry, I can set them in front of a fan to dry them out then cold smoke?
I made this Jalapeño Cheese Sausage recently and it tastes delicious, I made a 10 kilo bads.
perfect sausage and it tastes like more
Thats the best looking sausage I have ever seen.
Knowing what’s in them & freshly homemade are great things.
As always Thank you.
Any reference to cole😅😅. Looking fantastic!!
Bradley.. Made these today and the recipe is spot on! Excellent flavor!!! My wife also enjoyed your sausage! Thanks..
DUDE ! GREAT VIDEO ! I have been Smoking for about 10 years. Never smoked sausages. I feel like I got it now ! Thank for helping me with my winnie
Great video thanks again. Can I make these and eat them fresh, non-smoked?
How long would you estimate they would keep in a regular freezer?
About to make this for this Saturday’s cookout and I’m so excited
MY FAVORITE. doing this weekend. I love this so much I’m going to keep playing the video and let all the ads run their full length
This is Chris Chirdo by the way. I am on the wrong account.
Just made these, and they turned out awesome! Can you make a vid for pineapple pepperjack sausage?
OK I got the recipe in description, what temp were you cooking it at exactly? 105? also when I try to get the temp that low I get white smoke and iv learned for bbq you want thin blue smoke, so does that mean im doing something wrong? I know you did a fire management video but could you do another fire management for cold smoking? I really want to give this a try but I would hate to ruin 8lb of meat. Not to mention I dont want to mess up with the pink salt.
What mustard powder do you use? Coleman's or other commercial product or do you make it yourself from mustard seeds?
did you smoke the at 150 degrees Fahrenheit or celsius?
F
Thank you so much for the recipe!! 🙏 I made these today and OMG these are some of the best I’ve ever had!!
Love your videos! What ratio for jalapeños to meat would you recommend?
Hey man, love your work, would adding the seasoning to the meat before chilling be fine?
Much love from the UK
Thanks for your videos - you really got me into sausage making here in the UK. Question - can I smoke these at a slightly higher temp in my Traeger @165f, and what internal temp am I aiming for during the first smoke?
Mate you have a brilliant channel just came across it in the last week those snags look very very awesome. What’s the dimension of that awesome chopping board keep up the great videos mate cheers from Australia 🇦🇺
Man I’ve said it before but dammit I’m gonna say it again. I truly enjoy your videos. Clear, concise, comedic without too much filler and mindless ad plugs. Also really appreciate your explanation of the theory and science of things. And you don’t use a brand new smoker freshly unboxed. Keep grindin bro! I’ll be here watching. I am definitely using this video but I think I’ll swap in some fresh venison this fall!
How long can I mix all the ingredients together before I have to mix with the meat? I know the clock starts once you add moisture to the pink salt
Great video! It was fun to watch and packed with so much useful info. The step-by step break down gave us the confidence to make elk jalapeno cheddar brats. They turned out amazing--like best-brats-I've-ever-had amazing! Next, we're trying this recipe with the pronghorn we just got, and I hope my boys get another elk so we can fill the freezer with brats! Thanks a ton for sharing what you know and making it accessible and enjoyable.
Hitting your stride now!! Excellent. Best yet and THANK YOU. I have been adding subs to you left and right with my smokin buddies up here in DFW and all over the world as well. China, Australia, New Zealand. Maybe Middle East next.
followed step by step of your other video and worked out amazing, how long would you say after a cold smoke could this sit in fridge before cooking ? thanks!!!
What should the temperature be when you finish cold smoking?
I'd of laughed if your doggo had, after you teased him with that bite, just grabbed that big sausage on the edge of the table. lol
Thanks Chud for the vid....just thinkinng , what would happen if you added creamcheese to substitute both the cream and cheese, if it works, please a vid on that if you haven't already. I think it would be an interesting one.
Dude! This channel is the BOMB!! Can't wait to try ALL of these recipes!! Starting with these snausages!
How's you turn them into individual sausages without any meat coming out the ends?
When cold smoking < 150 degree, what internal temp are you looking for before pulling off and ice bath? Or does the internal temp not matter until you cook for eating?
Did you figure this out? My lowest smoker temp is 165f - do you think this will still work, and do I need to shorten the cook time?
Good GOD those look delicious! I'm super glad I found your channel, dude! Great info and entertaining AF.
Really great videos. Thanks.
I have a question.
Do we have to use pink salt even if we plan to make the sausage and cook it immediately???
Or is cold smoking absolutely necessary??
Thanks
I would recommend chopping the peppers into smaller pieces and mixing them with the cubed meat before grinding. Feeding a whole jalapeno might give you a very spicy bite...
Great recipe. Just finished making 16lbs; following the recipe pretty strict, grinding the jalapenos with the meat, but not adding the spice mixture until after ground. Left the seeds in all peppers, and substituted a few of them for Serrano's. Just about right on the heat IMO.
Do I need the curing salt? Went to 2 grocery stores and can't find it and don't wanna wait. Does it matter if I'm not smoking these? I live in an apt and don't have access
Just curious but what MM grinder plate are you using? One pass?
Brad any recommendations to swap the pork and pork casing, if piggies aren’t an option? Sacrilege I understand😢, but had to ask!
Those look great you realy know your way around a sausage!
What temperature and time regime is needed, if i prepare in oven?
It was thanks to this video that I started with BBQ.
this recipe is the best!
After the stuffing can you freeze them before smoking? Or freeze after smoking?