Summer Sausage Recipe for Beginners! | Chuds BBQ
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- Опубликовано: 16 июн 2024
- This summer sausage recipe is great for beginners. This tangy sausage is great for a hot Texas day's snack
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2 Lbs Beef
1 Lbs Pork
1 Lbs Fat
36g Salt
5g Pink Curing Salt #1
10g Granulated Garlic
7g C bind Carrot Binder
10g Sugar
10g Mustard Seeds
7g Black Pepper
5g Coriander
2g Allspice
2g Nutmeg
18g Encapsulated Citric Acid
180g Water
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Хобби
Update: I did not get botulism! Neither did the dog
I was thinking that the citric acid you added probably made the environment less conducive to botulism growth. If you had fermented to get the acid, it might have been a different story. Good stuff Bradley!~
Haha. I was about to post a joke reply. Not needed!
You should try making Lebanon Bologna. a Pennsylvania staple.
This could be the botulism talking though … how do we know?
Ya, I didn't figure you would, not with all of those other things in the sausage.
Bonus points for admitting the mistake and rolling with it. Only way we learn! Looks great.
I really appreciate how you kept your 'mistake' in the video without editing it out. Very relatable to anyone who makes lots of bbq and has more spices than they can count. Still looked amazing to me personally.
I am always bringing summer sausage on the boat when fishing! This may get me into sausage making!!!
Thanks for keeping your videos true. It helps to see somebody admit their mistakes and share it so we do not make the same mistake. Rock on, no snake in my boot.
I love that you show and explaine any mistakes you make and don't pretend to always be perfect. Thank you for being awesome as always. Also loved the live stream last night!!!
I've been playing around with making summer sausage lately. Love the process! Last batch I added fresh ghost peppers and it was sooooo good!
Made a big batch of this last year and LOVED it! Will definitely be making it again this fall for sure. 👊
Hey Bradley, I hail from Wi which is pretty much the summer sausage capital of the world. If you hang that puppy for closer to 10 days in a 40-50 degrees environment with good air circulation, it turns summer sausage into a work of art. Might be tough in TX to do that but you could always put a tiny fan in your fridge. Magical my man, gets very firm like a good salami but with the intense summer sausage flavor.
Great video! I don't think I've ever thought of summer sausage as "tangy", but once you said it my mind was like, yeah of course it is. Thanks for the excellent video, and as I've said before massive resepct for being open about mistakes.
I just love watching your videos , keep ‘em coming 👍
Thanks once again, Mr. Bradley! This is a great tutorial.
At some point in the past, people had to be making this without cure salt. Awesome video. Would love to see another summer sausage video.
Wow, the bind is amazing on that! Great job Bradley! 👏🔥🔥
Excellent! Been thinking I would like to make some sausage as well. Will definitely be trying this recipe this summer! Thanks! Another great Vid!
It takes a while to find a youtube channel where you automatically like every video just because.
Exactly what I've been waiting for!!
Holy smokes, loving all the videos !
There was this weird black screen right before the cold smoke that lasted about a minute. Anyone else see that ?
Thought my phone pharted
@@mx-k that’s what I thought about my tv 🤣😂🤣
Yes there was a weird black out
Yep
Same 6:14-6:51 it’s completely black without sound
This dude is always on point.
He always knows what people wanna see it's crazy.🤪
Great stuff as always! Be trying some sausage making soon. Thanks for sharing the epic tips!
As always, a great video. Entertaining and Educational. Keep up the good work Bradley!
I may be the one millionth person to say this, but a collab with you and Ordinary Sausage would be a homerun. Thanks for all of tge content. My bbq has gotten way better in a short period of time (on a Kamado Joe even.) I especially appreciate the Weber Kettle series for when I travel to friends. That Fogo grill and divider is an absolute game changer for pulled pork, ribs and even reverse seared Tri-Tip.
Yea there is no way 1 million have requested that specific a person. Bing watched many of these episodes and scanned comments typically to bottom. Majority wanting to see collab were Guga Foods and following that though more rare was bbq science or something like that. Personally would like to see him work with Glenn and Friends. Though he is in Canada so that is very unlikely.
“Like a Sunday morning…”😂😂😂
I'm glad you didn't get botulism. The summer sausage still looks great. A perfect sausage and cheese platter. Cheers! ✌️
keep doing what you are doing. thank for the inspiration
Often times they add extra string to one side of the 3" casings so you can cut some off to use to tie the other end. Looking great, as always, brother! As does the summer sausage!
Thanks . Great video.
Bradley, You have mad skills brother. Thank you for sharing.
I've never heard of summer sausage; looks good
Love the honest video dude. You aren’t into backyard bbq unless you recover from a proper whoopsie every once in a while….I don’t trust anyone who nails 100% of the shots they take. Yer the man brother
Carrot binder - great idea. Interesting that it came out great even without the curing salt. I hope you didn't get sick!
What I want to see Chud cook next.
Carnitas for breakfast.
Starting with a bone in pork butt. Use the kettle and the slow n sear. Then for breakfast the next day use your sweet new Chud Taco Table to build some excellent tacos with an over easy egg in each one. Garnish as you please and win all the hearts and minds. This one is killer. I would really like to see your take.
Haha, oh the irony...I was actually going to ask if this video was coming last night in the live! Can't ever go wrong with a homemade summer sausage!
Beautiful!
Daaaammmmnnn, Chudds is on a video spree lately!!!!
Awesome as always Brad 👍 Great Job on your live stream 1 hour of pure entertainment 🤣🤣🤣
Am I watching this at 7 am while eating summer sausage and went down a rabbit hole of how its made?..yes..yes I did
You can use celery powder which can give an additional taste and would take the place of pink curing salt.
I've never even heard of the carrot fiber binder! My wife has a dairy allergy, so I've been wondering what I could use instead of milk powder. Thanks Brad!
@@john.c yeah I figured there were plenty, I haven't done any research of my own as of yet, so it's cool to start seeing the options.
C-bind is great for small batches. For larger batches, it's expensive. I use bran fiber or oat fiber with potato starch mixed for my binder.
Great video!
Man I love your videos lol. I learn to cook and get more then a few laughs. Keep it up. Love it 🤣
I've been cold smoking my own cheeses for holiday gifts for a few years now. It has become a highly desired gift. 😎
I really want to start doing my own sausages to go with it. Thanks for the videos Brad. I'm still working up the nerve.
Lol good to hear you and the dog are all good
Looks great
Thanks!
Good job man. 👏 nice.
I like any kind of mustard on summer sausage. We eat a lot at deer camp and yes you got to have cheese and crackers.
I love this guy your awesome
Yeeee super good! 🔥🔥🔥
Nice to see the shootout to Eric and 2guys and a cooler channel.. his sausages / charcuteries videos are on another level.
No doubt!
"Whoa... Magnum." Classic Bradley. 🤣
Yes please!
I love and dread sausage episodes lmaooo
Awesome video Brad! I've always thought summer sausage in comparison to regular linked sausage was a daunting task but as usual you perform your cooking magic and make it look easy. I'm definitely looking forward to seeing you make the jalapeño with chunks of high temp cheese in it. 🤙🏼
Really enjoy your channel. Made this on Friday. Only recommendation would be that after you cut it, let it sit out and come to room temperature-tastes really come out where as right out of the fridge it doesn’t have the same flavor (like freezing vodka haha).
With a quick fry in the pan I have a feeling these would make for amazing sausage McMuffins
Another great video Bradley. Love the "For Beginners " series.
It would be great if you could tell us the approximate cost comparing it to store bought. We know that sometimes we save money. Sometimes it's all about the quality and knowing what's in it.
Cheaper when you’ve shot your own deer and also you get to use better quality meat than they’ll use for store bought stuff.
I enjoyed the video
I think u need to do a summer sausage 2.0 video around the holidays the 2.0 video has the pink salt. Thanks for the great videos Bradley.
I like that you show your mistakes and do a lot of experimenting so I don't have to. This one is a good case in point for "Mise en place". If the ingredients are all lined up, it's hard to miss any. BTW I just did a rack of beef back ribs with an impromptu mop sauce like you did and they were excellent!
Don't waste the meat in the stuffing horn. Use the next smaller stuffing horn with a plastic bag and push it out.
THANKS :)
On the to do list
I’ve wanted to get into sausage making for a while. This video may be the one that does it. Great video. Do you have a HP recommendation for a meat grinder for someone getting started? Thanks Bradley. 🤟🏽
Awesome Video brother. It was good to hear you were in Vegas. I tried looking that pit builder up, but couldn't locate him. I'm gonna try this recipe for sure, thank you.
I have no interest in making sausage, but having said that I do enjoy watching you make it! Very
Entertaining, BB
Mate, that is incredible. Can you do a cold smoked salmon next? Pepper encrusted? 🤩
I don't care what it looks like, it's all about the taste..IMO.
I vote yes for the jalapeño summer sausage.
That explained why it looked like it did in the thumbnail lol. Kudos for rolling with it and not making up a new one off Camera as we'd have never known.
Anyone else see a black screen at 06:07 and lasts for a minute or so?
Yes. I dunno what thats about
yes, looks like a clip didn't render properly because there's coals in the box on the next clip maybe?
@@NoReason801 Yeah seems like we may have missed a scene between the meat going in and coming off
Great video, makes me want to experiment and make sausages. Make a fajita video.
Comment for the Algorithm. Great Video as always! Keep on the great work Brad!
Not many dudes like you show the failure mistakes like you and I appreciate it because when I do this I’ll remember how to do it better because of you…
Try again with the cure with an all brisket summer sausage? Having a hard time here in south western Ontario canada to find encapsulated citric acid but will have to get some delivered. Pretty excited to give it a try.
Welcome back tooo….
Awesome!! Now, on to Chudrizo st the Chudcarneceria!! Por favor.
Hahahahaha I love this channel lol.
lol how u doin'..... thank you for the Kitchen Aid hack. I don't make big batches so that's a great idea. keep up your great videos and thank you for all you do.
The only"mistake" I see is using saltiness instead of townhouse crackers. Awesome video as always!!
E-coli is there... lol. I would eat it too. Chances make champions.
I've noticed, from watching your vids, you enjoy saying, "Cooter" 😄😄😄
Brad any reason to not always use the c-bind? Any advantages milk binder has on it? Looks like it worked great. Great stuff as always
In you video, you did include the pink curing sat in your seasoning mix
Where did u get the doodad you put the hickory sawdust in? Think my husband would love that. Thx
Hopefully you can make another video on this and not forget the pink salt
Would love to see you do a brisket deep fried in wagyu beef oil....the chuds style
Colour doesn’t matter, looks like bratwurst, and brat is yumm
I heard that powdered buttermilk works well as a binder and adds a nice tang, but I haven't tried it yet
Hi Chud. Love your channel! Keep up the great work. I have a question for you that I cannot seem to find an answer for on the internet so I am hoping you can help. Question is - do you need to smoke your sausage after it has been stuffed and the casing have dried? Is it possible to freeze the sausage and then smoke them at a later time? Curious to get some feedback. Thanks in advance!
I'm pretty new to smoking in general (I've done a few pulled porks on my Char Griller offset), and I have a question about "dirty" and "clean" smoke, especially as it pertains to cold smoking. When I used to try and smoke something (pre firebox), I would add some wood chips but make sure they only smoked and didn't burst into flame. I realized that's the wrong way to do it compared to an actual wood fire. When I see the cold smoke setup with the spiral sawdust thing or other setups like the wood chip tubes, it looks to me like they're using dirty smoke since there isn't really a flame going. Am I accurate in this, or is it okay to smoke with dirty smoke sometimes depending on the use case? As always, love your videos. Keep 'em coming. I'm learning a ton.
Now you need to try this as a true fermented sausage.
As a passionate home cook and long-time sausage maker, I too know the dreaded 2:00 AM wake-up:
"Oh . . $@##&*, I forgot the _______." My admiration to you for not editing it out. &%#@@ happens!
How do you feel about BEEF BACON? 😂
Just kidding Bradley! Keep up the great videos, we really appreciate them!
I have a feeling it'll be sooner than later 😆
@@seanmurphy5135
I was trolling his livestream a bit hard the other night with beef bacon requests. Only for like 5 minutes, just goofin 😂
But yeah, it would be awesome if he made beef bacon, especially from a brisket
I really want to know what he did with all the leftover farce in the stuffer bowl and horn. When I case I always have 4oz or so left in the horn and bottom of the stuffer bowl. I just make a hand formed patty or two but not sure of that would work with this mix given the citric acid.
I have some elk meat that I need to use. I would like to make an elk, beef and pork summer sausage. I bought a summer sausage kit from Cabela's. I have a meat grinder but I do not have a stuffer. Can I hand pack the summer sausage casing and have it turn out?
LOL, well, you're not dead.... just placed a grocery order, and because of this damn vid I chucked in a summer sausage,,,, hahahaha thanks for making me spend an extra $11... DOUCH....
Couple questions, Bradly. 1) What did you do with the rest of the sausage that was left in the tube? I always hate to waste meat, but haven't found a good way to get that into a casing. 2) I was sure I saw you add he pink salt to the seasoning mixture, so the question is, why did it NOT cure. Are you sure it was curing salt #1 and not #2? #2 has a mix of sodium nitrite and sodium nitrate; the nitrate takes longer to break down so is used for slower processes like dry curing. It can delay the process of curing the meat and you ran through this sausage-making pretty quick.
I think what he was explaining was that when he filmed adding the spices, when we said he was adding sugar, he accidentally added the citric acid. The citric acid needs to go in last, separate from the other spices. So, he dumped all those out and remeasured with the sugar instead, not filming this time. However, the second time around, he forgot to add the pink salt. So, he essentially made two different mistakes in each spice measurement - mistaking the citric acid for sugar the first time and then forgetting the pink salt the second time.
Can you do an episode on making pepperoni?