Thank you very much! I updated my video to include the link for your video. It's such a helpful video when figuring out some of the tips and tricks to produce a solid sausage.
What a great idea! I was cubing and seasoning, letting it sit in the fridge overnight and then I’d realize alot of seasoning would get caught in the grinder. So I wouldn’t season til after grinding and then casing but I like the salting/cure salt method before grinding. I’ll try that next time. Another great video Drew!
Awesome video Drew! I watch even if it’s not something I am into because you do a great job. Sausage making is definitely something I want to try. I got the grinder, need a stuffer, but then I see a lot of people struggle and am afraid that I will do it once and never want to do it again.
Great video and thank you for showing your fire for cold smoking. I have not seen a video yet and have avoided cold smoking on my offset because I was not 100% certain on the fire setup. Thanks again and great video
Love the wink when putting the casing on the horn... great nod to Brad! How is that James E Pepper you gave Brad? Seemed like he enjoyed it. Great looking sausage, Jalapeno Cheddar great combination, classic. Thanks Drew
Great video great tips. Can’t wait to try it myself. Was thinking about making sausage ironically this weekend. Keep it up. Keep up the great work and be safe
Great video with valuable information. Appreciate you taking the time and sharing the baking soda tip. Looks like I’m going to order that same stuffer as yours after comparing. Windy City looked sweet from some of the vids, never been but hope too one day. 🔥💨. Be well. 🤙
Great Vid Drew, I haven’t done a 100% beef sausage. I usually do 50-50 beef and pork. I’m gonna have to give this a try. I’ve always been taught and used a little bit of oil on the horn to prevent sticking while casing and have never had an issue with cases sticking. But nice to hear about the baking soda tip. Keep up the great vids.
Great video Mr. Drew, this recipe seems like a butt burner! Beautiful family. I'm curious, the sausage that popped, was it salvageable? Or did you have to toss it? As always, stay safe, be blessed.
Great Video!! The final sausage looked incredible and that spice profile, WOW! Made me hungry just watching. Keep up the great work.
Thank you very much! I updated my video to include the link for your video. It's such a helpful video when figuring out some of the tips and tricks to produce a solid sausage.
Great video Drew! Please send some home with your parents and make them share with their friends!!!
Thanks, Vickie! They went home with some ribs but I'll make sure to bring up some sausage next time I'm in town!
Jalapeno cheddar is timeless for a reason, and absolutely true about the best part of barbecue
Agreed and thanks for watching!
Great video! Excited to get rolling this weekend.
Hey Drew Just made this sausage, and it is awesome. Great recipe
Awesome! Glad the baking soda made the process more enjoyable! It really makes such a difference!
It makes it so much more enjoyable. Thank you for the tip and sending me to that video!
@@swinebovinebarbecue You're welcome! Its how we all get better!
Love bringing in the family Drew, that's what it's all about. Wish I was your next door neighbor. Cheers man 🍻 🥩
Cheers!
What a great idea! I was cubing and seasoning, letting it sit in the fridge overnight and then I’d realize alot of seasoning would get caught in the grinder. So I wouldn’t season til after grinding and then casing but I like the salting/cure salt method before grinding. I’ll try that next time. Another great video Drew!
Thanks, Dennis! It makes cleaning the grinder much easier as well
Eric is awesome at 2 guys and a cooler. Thanks for a great video brother.👍😎
Agreed and thank you!
Looks great, I gotta try since I've never made sausage before.
Thanks! Give it a shot. Sausage is one of my favorite things to make.
Awesome video Drew! I watch even if it’s not something I am into because you do a great job. Sausage making is definitely something I want to try. I got the grinder, need a stuffer, but then I see a lot of people struggle and am afraid that I will do it once and never want to do it again.
Thanks for watching! Definitely give sausage making a try. Everyone struggles a bit at first but the reward is well worth it
great work doing what Ordinary Sausage did a year ago...
Great video and thank you for showing your fire for cold smoking. I have not seen a video yet and have avoided cold smoking on my offset because I was not 100% certain on the fire setup. Thanks again and great video
Thanks for watching and happy to hear it helped!
Looks awesome! That recipe is on my radar for sure.
Thanks for watching and give it a shot!
Love the wink when putting the casing on the horn... great nod to Brad! How is that James E Pepper you gave Brad? Seemed like he enjoyed it. Great looking sausage, Jalapeno Cheddar great combination, classic. Thanks Drew
The James E Pepper is fantastic. Really smooth and balanced pour
Very nice presentation.
Thank you!
Love the folks!
Great video great tips. Can’t wait to try it myself. Was thinking about making sausage ironically this weekend. Keep it up. Keep up the great work and be safe
Thanks for watching and give this one a try!
Great video with valuable information. Appreciate you taking the time and sharing the baking soda tip. Looks like I’m going to order that same stuffer as yours after comparing. Windy City looked sweet from some of the vids, never been but hope too one day. 🔥💨. Be well. 🤙
Thanks for watching! I definitely recommend attending Windy City Smokeout. It’s an incredible event
Great Vid Drew, I haven’t done a 100% beef sausage. I usually do 50-50 beef and pork. I’m gonna have to give this a try.
I’ve always been taught and used a little bit of oil on the horn to prevent sticking while casing and have never had an issue with cases sticking. But nice to hear about the baking soda tip.
Keep up the great vids.
Thanks for watching! This would be great as a pork and beef blend too. I just have a lot of brisket trim on hand that I need to use
What are the temperatures you running from the start to finish in your smoker?
Did you use high temp cheese? I haven't had good luck with regular cheddar
I’m ready to eat!!
You’re always welcome!
Just seen your sausage video and they looked really good. What size casing did you use?
These are 29-32mm casings. I’d guess closer to 29 than 32 though
I just finished making these, great tasting for sure, it had the snap! But, the test one I reheated had a tough skin, why?
Love it! Not sure why it would have tough casing when reheated. How did you reheat?
@@swinebovinebarbecue
Back in my smoker at 250esh for a few minutes
Great video Drew - you ever try to do c-links/Smitty’s style sausage - think that is next in my list
Thank you! A c-link is definitely on my list.
Video twins this week 🤙🏻 great minds think alike
Yessir! Looking forward to watching your video. The thumbnail looks incredible
Great video Mr. Drew, this recipe seems like a butt burner! Beautiful family. I'm curious, the sausage that popped, was it salvageable? Or did you have to toss it? As always, stay safe, be blessed.
Yep, we ate the popped sausage. No issues with cooking and eating it
you need to clean your grates,thats gross
Prick your sausage before you twist them
I’ll give that a shot next time
Your dangerous,
You made me spill crumbs on my bed........ you will pay for this sonner than later.... :)