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When my husband was alive, he’d get a deer and we’d get summer sausage with jalapeños and cheddar cheese like this and it was delicious. Miss him and this sausage.
I've been using PS Seasonings for a number of years. They're awesome. They actually have a jalapeño summer sausage mix that has the perfect amount of heat. Just add your own cheese. Great video, great looking sausage!
Yes, they have outstanding products! I actually meant to mention in the video about the different summer sausage kits they have including the jalapeno kit. Thanks for checking the video out, I appreciate it!
My dad and I followed this recipe last week and we have to say, it was the best summer sausage we ever had in our lives! Thanks for sharing this video!
@@SmokyRibsBBQ Anytime man. What we did was that we converted our Alto Shaam convection oven that we have into a smoker to smoke the sausages. And it worked perfectly.
I have always loved summer sausage, and I don't think I've ever had it with cheese and jalapenos either, but after doing this, I don't think no other one could compare. Thanks for stopping by Ry!
Watching your videos has gotten me to expand my cooking horizons and having fun doing so. Next year I'll be getting all the equipment to make sausages and will be doing a lot of your recipes. Thank you!
@@SmokyRibsBBQ thank you! I got a delivery today from the Louisiana Crawfish Company for 3 types of Boudin to see which I like better to make that. Will also be my first time trying Crawfish and Alligator lol. Excited to explore my Acadian heritage and you make it look easy.
Dang Rus, I really think you got this hobby mastered already!! Very impressive bro and my mouth is watering right now from that summer sausage!! I will be checking back on this video when I start making my own summer sausage at home!! Have a great week Rus!!
I love the video, the sausage looks amazing. I just especially want to say thanks for all the time and work you obviously put in to create such a good channel!
Hi Russ, I hope you are well ! Wow this was really interesting to watch, it’s so cool that there are so many variations of sausages and I have never heard of this one.
Hi Angie, great to see you stop by, thank you! Yeah, summer sausage has been around a long time, but as I said in the video it was originally fermented as a way to preserve it. Way before refrigeration was invented, but there are people that still ferment it today as well. I would love to try that myself at some point.
We made the sausages again. And they came out amazing like last year's batch. We decided to make a different flavor besides the Jalapeno Cheddar. We also made Cranberry Cheddar. It was so good.
Looked very tasty. You have a nice setup for doing sausage. I have always wanted to get a mixer, yours looks pretty good with the swivel. Good video Rus.
I'm happy you mentioned the KitchenAid mixer attachment - I have one and this will be my first go at doing venison summer sausage using that before I make a larger investment. Fingers crossed - great video! Mouth was watering!
Trying new things is how we grow and learn more in depth cooking skills. I did the same with cold smoking cheese and it led me to branch out into other snacks like smoking nuts and a host of other foods. Love it!
Absolutely, I couldn't agree more! I love anything charcuterie related. I enjoy seeing and tasting the final results more than anything. I've never smoked nuts, but I will have to give that a try. I love eating them. Thanks for watching!
@@SmokyRibsBBQ Almonds smoke good as well as Pecans but my all time favorite are Pistachio nuts . Just mix them with the jarred fine minced garlic and smoke them. I call them crack because you eat one and you are addicted!!
Thanks! I just use a little Lansky sharpener. Two rods at 15 degrees angles. I sharpen after every use. About 4 strokes on each rod keeps them razor sharp.
Hey Justin! I just got finished eating more on crackers and I’m still amazed at how good it is. I will most definitely be doing this again and again. Thanks so much for checking it out! I think I have a lot of subscribers not getting notifications! Very annoying!
Outstanding video Russ. One of your very best. Makes me want to drive down with a cooler and meet you on Hwy 90. I see your sandbags. Hope you made it just fine from Zeta.
Thanks I appreciate it! That is actually my neighbors house beside me. We did fine in the storm. The tree in the front yard took a bad beating but that was about it.
I love venison jalapeno cheese summer sausage. It's been a while sense I have made any. To save a few bucks , i use store bought cheddar and cut into small cubes and pickled jalapeno slices chopped up and it comes out perfect. I have even made it in the oven when smoking was not possible. Great video on technique Russ.
I was so impressed with the results as well as the guy that furnished the venison for this sausage, that I'm ready to do this again. He ate some of this and said I'm getting ready to hook you up with more deer meat! LOL! Good stuff for sure. Thanks for watching, I appreciate it!
Dang'it man you killing me.. Now I need the damn mixer.. lol! Maybe next month..laughing.. Excellent tutorial Rus! It looks incredible and looks way better than the stuff I've seen before .
Man that mixer is a life saver and I really don't think I could have got that good of an emulsion without it. Well worth the bucks. Thanks brother, I appreciate you checking it out! Good stuff!
Hey Russ nice video and I learned a lot. I'm making summer sausage venison/pork this weekend. My question is how do you storage your cooked sausage? Do you vacuum seal it in the casing or freeze it without vaccuum sealing.
I first let all the water dry off after it comes out of the water bath for a few hours, then I cut the links in sections or in half, and I vacuum pack, then freeze. You can leave the fibrous casing on and remove it after it's thawed, or you can remove it before you vacuum pack and freeze. It freezes well, but I do recommend vacuum sealed to keep moisture and ice crystals from getting into the bag and giving it a freezer burnt taste.
That looks great! We use the Leggs Old Plantation Seasoning. The # 10 blend is for breakfast sausage and that’s about all we do. I’ve never tried the PS but the Leggs is the best I’ve ever tasted. I’ll try the PS and I suggest you try Leggs. We can compare notes. Thanks for the video. Excellent as always!
Looks good as always, I've been trying to learn about making snack sticks and summer sausage and I've learned a trick, I use a couple pounds of hickory smoked bacon when I grind the meat and it helps give you that smokey flavor, Wrights makes a thick cut that grinds well when partially frozen, just thought I'd let you know in case you want to try it. Happy smokin!
Great tip! The smoker I used along with the hickory sawdust really gives it just the perfect amount of smoke. I was very happy with the results on flavor and smokiness, but that is a great idea for anything you want to add a smoky flavor to, even burgers.
Great video! You hit the nail on the head. You mentioned freezing your finished product, I’m having an issue when I defrost my frozen summer sausages they seem to be “too wet”. I use a vacuum sealer. Is this common? Is there something I can add to reduce the wetness? The only difference between what you do and i is that I use the oven method to cook the sausage. Any advice is appreciated.
It shouldn't be any wetter than what it was when it was frozen. Freezing is not going to create additional moisture in the sausage. Vacuum sealing removes all the air, so it's not able to get additional moisture from the air. Perhaps cut down on the amount of water you use if you don't want as much moisture in the sausage. The texture and moisture level in mine was identical to the way it was before it was frozen. Hope that helps. You could also reach out to Eric from the 2 Guys & A Cooler youtube channel. Sausage is about all he does. Very smart guy.
That looked amazing Rus, slices with the cheese and jalapeno flakes in there! I think that you even surprised yourself with the final product! I wonder....how much smoke flavor do you actually get with that casing...it looks like it wouldn't absorb much smoke. Fantastic video bud! Take care over there!
Thanks Rob! Yeah I was pretty stoked how well it turned out! Don't let the casings fool you. They are fibrous casing and allow smoke penetration. The smoke flavor was seriously spot on. I still can't get over how well balanced this sausage is.
I love ps seasoning garlic summer sausage..I do use encapsulate citrus acid, I don't know how you keep all the blood out of your meat?? wish mine would come out that clean...
My buddy Jeff from Dead Broke BBQ just sent me photos over of that exact same garlic summer sausage from PS Seasoning that he made yesterday. He added in the encapsulated citric acid as well. Looking forward to watching his video on it next week when it comes out.
Great video I was wondering about your setup is the grinder a carnivore 3/4 hp? Also what model lem mixer is that that hooks to grinder? Been looking for an electric mixer for a decent price doesn't seem to exist seen cabelas sells one for like 250 but judging by reviews seems like it's in self destruct mode from the factory. Ever had any issues with your setup or has it been reliable?thanks for any info in advance
You can do it either way, your choice. Not much of any difference at all as far as the actual cooking, but you may end up with grill indentions on the sausage. I prefer to hang all my sausage.
There are a lot of food grade lubes available on Amazon, but I used the aerosol duck fat. You could use any cooking oil. You will be washing all of the parts when your done, so nothing will get rancid and gummed up.
Sounds like it needs to be more emulsified and use a binder such as non fat dry milk powder. I would use at least 20 percent fat to lean ratio as well.
I carve my son n friends whitetail deer harvest & looking to make andoullie sausage with cheese fella. Your vid fits my needs & cannot wait to try. 72+ 🍁Manitoba hunter expat 🍁 Thank you sir
I hear you on the grinder parts < why my dishes have a spa bath > lol. I actually thought you cut the tiny little chunks of cheese. Damn you have all the toys eh. Your info is awesome on these sausages. Oh there is a deli meat that has cheese and grr something else in it. Oh it looks gr8t. Stay safe & take care of you all. Thanks for sharing eh :))
I need a bigger house for all the toys LOL! Thanks for watching Laura, this is another really good sausage. It doesn't last long. I need to make some more.
Lol you need a back yard double garage with sink / stove and all your smokers / grills in there. Good venting and doors open paradise. Oh an double fridge with separate freezer. Well it looked amazing. Your welcome Rus. @@SmokyRibsBBQ
That was definitely some premium summer sausage. I knew you fished, Russ, but I didn't know you hunted. Was that venison that you harvested? I really need to trying making cased sausage of several varieties. I've got plenty of venison to use up; adding 85# of ground to the freezer over the weekend (plus chops, tenderloins, and a few roasts). There's a pile of meat on a 215# (field-dressed) buck.
Thanks, I appreciate it! I use to hunt every year, but I was always a much better fisherman than a hunter lol! One of my welders at work hooked me up with the deer meat. After he tried this sausage he said he was gonna hook me up with a bunch more as long as I kept making this.
@@SmokyRibsBBQ That's a good arrangement. Barter is the most underrated element of the economy. It not only helps redistribute wealth (in a positive way), it builds communities and friendships. I think that's what God intended for civilization. And then we invented money...
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Nicely presented how-to video. Thank you for the information. Easily got my thumbs up!
Your welcome and thank you!
When my husband was alive, he’d get a deer and we’d get summer sausage with jalapeños and cheddar cheese like this and it was delicious. Miss him and this sausage.
It such a great combination! Thank you for watching and very sorry for your loss.
You are turning into the "Sausage King of RUclips" Rus! Fantastic job brother! Fantastic job!!!
Thanks for checking it out Greg!
I've been using PS Seasonings for a number of years. They're awesome. They actually have a jalapeño summer sausage mix that has the perfect amount of heat. Just add your own cheese. Great video, great looking sausage!
Yes, they have outstanding products! I actually meant to mention in the video about the different summer sausage kits they have including the jalapeno kit. Thanks for checking the video out, I appreciate it!
My dad and I followed this recipe last week and we have to say, it was the best summer sausage we ever had in our lives! Thanks for sharing this video!
Awesome, thanks for the feedback!
@@SmokyRibsBBQ Anytime man. What we did was that we converted our Alto Shaam convection oven that we have into a smoker to smoke the sausages. And it worked perfectly.
We made the sausage again last week and this time, we added more jalapeno. And it was even better than before.
Love watching your videos man. I've been watching them all week.
Glad you like them! Thank you!
Great video and am going to try the PS Seasonings👍🏻
Summer Sausage is fantastic, but I've never had it with those ingredients. I've been missing ou!
I have always loved summer sausage, and I don't think I've ever had it with cheese and jalapenos either, but after doing this, I don't think no other one could compare. Thanks for stopping by Ry!
I take it neither of you have been to east or south Texas and had Prasiks summer sausage?
Watching your videos has gotten me to expand my cooking horizons and having fun doing so. Next year I'll be getting all the equipment to make sausages and will be doing a lot of your recipes. Thank you!
That’s awesome! Glad my videos have inspired you to broaden your passion for cooking! Thanks so much for telling me!
@@SmokyRibsBBQ thank you! I got a delivery today from the Louisiana Crawfish Company for 3 types of Boudin to see which I like better to make that. Will also be my first time trying Crawfish and Alligator lol. Excited to explore my Acadian heritage and you make it look easy.
That's a beast of a grinder Russ, that summer sausage looks great.
Yeah, it gets the job done for sure! Thanks for checking it out!
I'm so glad that I found ur video. I love making salami and sausage.
It's so good!
Nice vid Russ. Congrats on the new stuffer
Congratulations my friend, I'm from Brazil and I watch your videos for a long time. You are the Best!!!
Thank you!
Not sure why I haven't seen this video but I'm here now. I gotta tell you Rus, that looked so darn good. Nice job buddy.🤘
Thanks Joe! I was really happy with the way this one turned out. Thanks for checking it out brother!
another great one Russ! looks delicious.
Thanks so much, I appreciate you checking it out! Just watched your Venison Wellington. Looked amazing!
Dang Rus, I really think you got this hobby mastered already!! Very impressive bro and my mouth is watering right now from that summer sausage!! I will be checking back on this video when I start making my own summer sausage at home!! Have a great week Rus!!
Hey Jeff, thanks man! I appreciate you checking it out!
Perfect Russ nice work!! I’ve done this with 100% pork and frozen cheese cubed up. No issues just don’t go with high temps during smoking.
Exceptional looking summer sausage. Cheers, Russ!
Thanks Dwayne, I appreciate it!
I love the video, the sausage looks amazing. I just especially want to say thanks for all the time and work you obviously put in to create such a good channel!
I appreciate that!
Hi Russ, I hope you are well ! Wow this was really interesting to watch, it’s so cool that there are so many variations of sausages and I have never heard of this one.
Hi Angie, great to see you stop by, thank you! Yeah, summer sausage has been around a long time, but as I said in the video it was originally fermented as a way to preserve it. Way before refrigeration was invented, but there are people that still ferment it today as well. I would love to try that myself at some point.
For my favorite cooking tools and utensils that I use in my videos, visit my Amazon Store here: www.amazon.com/shop/smokyribsbbqsoutherncuisine
Man this has been on my to do list for a long time and I just hadn't gotten around to doing it. This looked great Rus! 👊👊👊
You would love it Alton! A lot of fun to do as well. Thanks for stopping by and watching, I sure appreciate it!
We made the sausages again. And they came out amazing like last year's batch. We decided to make a different flavor besides the Jalapeno Cheddar. We also made Cranberry Cheddar. It was so good.
Great video! Can i ask why your grinder seems to make a knocking sound?...what is that?
Perfect time of year for summer sausage, wine and cheese. Yes Please! Yummy! tyfs
It sure is Mint! Thanks for watching, as always, I appreciate it!
Very nice, looks real tasty! Thanks for sharing!
Hell of a pitmaster. Killer video as always Russ!
Thank you Will, I appreciate you watching!
Looked very tasty. You have a nice setup for doing sausage. I have always wanted to get a mixer, yours looks pretty good with the swivel. Good video Rus.
Thanks, I appreciate you checking the video out!
That sausage be real good for breakfast 🍳 , great video Russ 🤘🏽
Just found your channel. It was good seeing the Biloxi lighthouse again! The sausage looks amazing
I'm happy you mentioned the KitchenAid mixer attachment - I have one and this will be my first go at doing venison summer sausage using that before I make a larger investment. Fingers crossed - great video! Mouth was watering!
Awesome step by step video Rus you make it look so easy
Thanks Jared, I appreciate it brother!
Trying new things is how we grow and learn more in depth cooking skills. I did the same with cold smoking cheese and it led me to branch out into other snacks like smoking nuts and a host of other foods. Love it!
Absolutely, I couldn't agree more! I love anything charcuterie related. I enjoy seeing and tasting the final results more than anything. I've never smoked nuts, but I will have to give that a try. I love eating them. Thanks for watching!
@@SmokyRibsBBQ Almonds smoke good as well as Pecans but my all time favorite are Pistachio nuts . Just mix them with the jarred fine minced garlic and smoke them. I call them crack because you eat one and you are addicted!!
Oh that sounds good! I love Pistachio nuts! My favorite!
Nice job Mr Jones. I was just saying the other day some smoked summer sausage and smoked cheese would be a great Christmas gift for people.
Thanks Kevin, and yes it would make great gifts indeed! Thanks for checking it out!
Great video was wondering what you use to sharpen your knives thanks
Thanks! I just use a little Lansky sharpener. Two rods at 15 degrees angles. I sharpen after every use. About 4 strokes on each rod keeps them razor sharp.
@@SmokyRibsBBQ Thanks
looking good mouth watering
RUclips isn’t sending me ring bell notifications for your stuff. So annoying.
Great video, Rus. We love summer sausage... that turned out great!
Hey Justin! I just got finished eating more on crackers and I’m still amazed at how good it is. I will most definitely be doing this again and again. Thanks so much for checking it out! I think I have a lot of subscribers not getting notifications! Very annoying!
Outstanding video Russ. One of your very best. Makes me want to drive down with a cooler and meet you on Hwy 90. I see your sandbags. Hope you made it just fine from Zeta.
Thanks I appreciate it! That is actually my neighbors house beside me. We did fine in the storm. The tree in the front yard took a bad beating but that was about it.
Fine Job my friend, I got to start making my own and skip the processers I use.
Top notch video, I'm trying this with my son next weekend. Mine will also be a venison version. Thanks for sharing and keep up the great content.
Superb Rus. Learnt heaps from this.
A fantastic machine you have there.
What the make?
Cheers
Nick
As the BBQ Pit Boys would say
Looks Guuuuddd.
I wish love to get one of those
I love venison jalapeno cheese summer sausage. It's been a while sense I have made any. To save a few bucks , i use store bought cheddar and cut into small cubes and pickled jalapeno slices chopped up and it comes out perfect. I have even made it in the oven when smoking was not possible. Great video on technique Russ.
I was so impressed with the results as well as the guy that furnished the venison for this sausage, that I'm ready to do this again. He ate some of this and said I'm getting ready to hook you up with more deer meat! LOL! Good stuff for sure. Thanks for watching, I appreciate it!
*Rus thanks for sharing this recipe with us as I always say, U R DA MAN!* 🍻
Your welcome and thanks for checking it out, much appreciated!
Awesome Job!!
OMG! That looks fantastic!
Thank you, I appreciate it!
Awesome brother.. now to get some venison!😀
Right on
Dang'it man you killing me.. Now I need the damn mixer.. lol! Maybe next month..laughing.. Excellent tutorial Rus! It looks incredible and looks way better than the stuff I've seen before .
Man that mixer is a life saver and I really don't think I could have got that good of an emulsion without it. Well worth the bucks. Thanks brother, I appreciate you checking it out! Good stuff!
Love the grinder -- what model? I'm in the market for one. The Kitchen Aid training wheels are coming off.
Loved the video too. Thanks
Just a grinder I got from Amazon. I thinks it's called Super Handy or something like that. It does a really good job
Digging this series.
It looks like it tastes awesome. 🦃🌲🦌
Looked awesome! I will take a tube of it. 👍🏻🤣
Hey Russ nice video and I learned a lot. I'm making summer sausage venison/pork this weekend. My question is how do you storage your cooked sausage? Do you vacuum seal it in the casing or freeze it without vaccuum sealing.
I first let all the water dry off after it comes out of the water bath for a few hours, then I cut the links in sections or in half, and I vacuum pack, then freeze. You can leave the fibrous casing on and remove it after it's thawed, or you can remove it before you vacuum pack and freeze. It freezes well, but I do recommend vacuum sealed to keep moisture and ice crystals from getting into the bag and giving it a freezer burnt taste.
@@SmokyRibsBBQ Thks. I appreciate the info.
Amazing Rus!! Thank You!!
Glad you liked it!
What grinder do you suggest for a newcomer?
Looks amazing!!!!!
love summer sausage
That looks great! We use the Leggs Old Plantation Seasoning. The # 10 blend is for breakfast sausage and that’s about all we do. I’ve never tried the PS but the Leggs is the best I’ve ever tasted. I’ll try the PS and I suggest you try Leggs. We can compare notes. Thanks for the video. Excellent as always!
That looks amazing sir I’m gonna try that can you do the same thing with hamburger just asking cheers
Thank you and yes you can use ground burger meat. I would use 80/20
Looks good as always, I've been trying to learn about making snack sticks and summer sausage and I've learned a trick, I use a couple pounds of hickory smoked bacon when I grind the meat and it helps give you that smokey flavor, Wrights makes a thick cut that grinds well when partially frozen, just thought I'd let you know in case you want to try it. Happy smokin!
Great tip! The smoker I used along with the hickory sawdust really gives it just the perfect amount of smoke. I was very happy with the results on flavor and smokiness, but that is a great idea for anything you want to add a smoky flavor to, even burgers.
Ironic just got info on there seasonings last week. Will try it. Always liked your videos!
I’m pretty certain your going to enjoy their seasonings
Great video thanks
Great video! You hit the nail on the head. You mentioned freezing your finished product, I’m having an issue when I defrost my frozen summer sausages they seem to be “too wet”. I use a vacuum sealer. Is this common? Is there something I can add to reduce the wetness? The only difference between what you do and i is that I use the oven method to cook the sausage. Any advice is appreciated.
It shouldn't be any wetter than what it was when it was frozen. Freezing is not going to create additional moisture in the sausage. Vacuum sealing removes all the air, so it's not able to get additional moisture from the air. Perhaps cut down on the amount of water you use if you don't want as much moisture in the sausage. The texture and moisture level in mine was identical to the way it was before it was frozen. Hope that helps. You could also reach out to Eric from the 2 Guys & A Cooler youtube channel. Sausage is about all he does. Very smart guy.
Ok thanks, I'll try both.
Looks delicious 👌
That looked amazing Rus, slices with the cheese and jalapeno flakes in there! I think that you even surprised yourself with the final product! I wonder....how much smoke flavor do you actually get with that casing...it looks like it wouldn't absorb much smoke. Fantastic video bud! Take care over there!
Thanks Rob! Yeah I was pretty stoked how well it turned out! Don't let the casings fool you. They are fibrous casing and allow smoke penetration. The smoke flavor was seriously spot on. I still can't get over how well balanced this sausage is.
For a man that says it's just a hobby, sure have some fancy toys! I wonder if it takes a special stuffing tube for that large casing?
Most home sausage makers just use the largest one that comes with the stuffer. I’m making bologna soon and the casings are 8”x24”. That should be fun
I love ps seasoning garlic summer sausage..I do use encapsulate citrus acid, I don't know how you keep all the blood out of your meat?? wish mine would come out that clean...
My buddy Jeff from Dead Broke BBQ just sent me photos over of that exact same garlic summer sausage from PS Seasoning that he made yesterday. He added in the encapsulated citric acid as well. Looking forward to watching his video on it next week when it comes out.
Rus you supply the dry-ice I'll supply the cash. Man, that looked tasty!
Hey Tommy, thanks for checking it out brother! I sure appreciate it!
Great video I was wondering about your setup is the grinder a carnivore 3/4 hp? Also what model lem mixer is that that hooks to grinder? Been looking for an electric mixer for a decent price doesn't seem to exist seen cabelas sells one for like 250 but judging by reviews seems like it's in self destruct mode from the factory. Ever had any issues with your setup or has it been reliable?thanks for any info in advance
Can you tast the smoke? Always wonder if smoke actually pentatraits the casing. Great video.
Yes, very nice smoke flavor. Fibrous casings were designed with smoking in mind. These had a perfect smoke flavor
How does hanging the sausage differ from laying out on the racks?
You can do it either way, your choice. Not much of any difference at all as far as the actual cooking, but you may end up with grill indentions on the sausage. I prefer to hang all my sausage.
You have some seriously good equipment there!! Please could you tell me what you use to lubricate the blade/disc...
Sausage looks excellent 😁😁😁
There are a lot of food grade lubes available on Amazon, but I used the aerosol duck fat. You could use any cooking oil. You will be washing all of the parts when your done, so nothing will get rancid and gummed up.
@@SmokyRibsBBQ Thank you, I was concerned that cooking oil would disappear too quickly. Many thanks for your reassurance and tips 👍👍👍
Surprised to see the Biloxi lighthouse in the intro, do you have a local restaurant or sell locally??
I live in Biloxi. No restaurant, just a cooking channel. Thanks for watching!
Ok Russ. I need to get a load out there. I’ll bring the crackers and beer.
wow
I'm using the same exact smoker and sometimes my summer sausage is crumbly on the inside what do you think I could be doing wrong?
Sounds like it needs to be more emulsified and use a binder such as non fat dry milk powder. I would use at least 20 percent fat to lean ratio as well.
I carve my son n friends whitetail deer harvest & looking to make andoullie sausage with cheese fella. Your vid fits my needs & cannot wait to try. 72+ 🍁Manitoba hunter expat 🍁 Thank you sir
Great Video...Noted!
Pro tip...If you use ice at the end of your grind it’ll push the remaining meat out and clean most of it out of your plate.
I hear you on the grinder parts < why my dishes have a spa bath > lol. I actually thought you cut the tiny little chunks of cheese. Damn you have all the toys eh. Your info is awesome on these sausages. Oh there is a deli meat that has cheese and grr something else in it. Oh it looks gr8t. Stay safe & take care of you all. Thanks for sharing eh :))
I need a bigger house for all the toys LOL! Thanks for watching Laura, this is another really good sausage. It doesn't last long. I need to make some more.
Lol you need a back yard double garage with sink / stove and all your smokers / grills in there. Good venting and doors open paradise. Oh an double fridge with separate freezer. Well it looked amazing. Your welcome Rus. @@SmokyRibsBBQ
When do you add the water
As I shown in the video. Just prior to mixing
I'm a beginner and I'm told that the mixture they sell with the kit makes the sausage too salty. From your experience, do you find it is true?
No, not salty at all! I’ve never heard that before. These had an amazing flavor and well balanced
That was definitely some premium summer sausage. I knew you fished, Russ, but I didn't know you hunted. Was that venison that you harvested? I really need to trying making cased sausage of several varieties. I've got plenty of venison to use up; adding 85# of ground to the freezer over the weekend (plus chops, tenderloins, and a few roasts). There's a pile of meat on a 215# (field-dressed) buck.
Thanks, I appreciate it! I use to hunt every year, but I was always a much better fisherman than a hunter lol! One of my welders at work hooked me up with the deer meat. After he tried this sausage he said he was gonna hook me up with a bunch more as long as I kept making this.
@@SmokyRibsBBQ That's a good arrangement. Barter is the most underrated element of the economy. It not only helps redistribute wealth (in a positive way), it builds communities and friendships. I think that's what God intended for civilization. And then we invented money...
HOW LONG WILL THE SAUSAGE LAST un-refridgerated?
This is not a dry cured sausage and it retains a lot of moisture so it must stay refrigerated until you are ready to eat it to prevent spoilage
The only thing missing is mustard seed , looks great tho
The kit does not include mustard seeds but thanks for watching
大师能把香料写一下吗？
I had a dog that would go nuts for that
No way I'm giving this to dogs LOL! I love dogs, but not that much
Can I have some
THR RESULT LOOKS GOOD, BUT YOU FORGOT THE GARLIC, ROSEMARIN HERBS IN IT
I didn't forget anything. The seasoning came from PS Seasoning as I said in the video and everything was in the seasoning.
That looks like Mortadella on steroids!! 👍🏼 💉 🇮🇹
You must be wealthy. All that high priced equipment 😳
I make my sausage 50% venison with 50% Boston butt
Nothing wrong with that, great combo
MY FAVORIT SAUSAGE IS WITH 15 % WILD PIG LIVER, CRUSCHED MACADAMIA NUTS AND A LOTT OFF GOOSE FETT. TOGHETTER WITH IRISCH BEEF AND DUROC PIG MEAT 50/50
I tried to understand what you wrote, but was having difficulty