DISCLAIMER: If you're going to fry up a test patty, wait to add your pink curing salt until AFTER you've cooked and tested the sample patty and have made any adjustments, OR you can add the cure and allow the ground to sit in the fridge for 12 hours before casing and then sample.
Heck ya brother, those turned out fantastic!!! Hahahah Ricer "the sausage king" has a good sound to it!!!! hahaha Glad I was able to help and glad the Pro Smoker kicked some Ash!!!!!! I appreciate the shout out bro!!!
$1800 pro smoker. $600 grinder. I think you can swing for a better stuffer. Sausage looks amazing. Will definitely be giving this one a go next sausage making I do. So much cleaning afterwards. Thanks for the content.
For what it’s worth, I’ve found that mixing the seasoning in to the protein BEFORE grinding creates a very even season and avoids putting your mix into protein extraction too early. You can do it after you grind if you want, no wrong way to do this, it’s still going to be awesome but don’t be afraid to give it a try!
Those sausage look amazing Darrin!! I’ve been wanting to do this for so long and just haven’t had the opportunity to try it out yet. Awesome video brother!
Looks great I will try your recipe. You should use sodium erythorbate or wait 12 hours before frying up a piece if you want to be safe. I ordered a couple bottles of your rub.
Awesome! Haha, and yeahhhh I know. See the pinned comment on here. I had a brain fart and was thinking of my process with fresh brats 😂. Although I have done it with cured sausage, I totally agree it’s better to be safe! Great point brother! Also, thanks for the support!
Does MEAT not sell a stuffing tube for their grinder? If you're handy, you could build an attachment for an automotive windshield wiper motor replace your hand crank. Those motor are internally geared and very powerfull and run arounf 60rpm at 12v.
@@AshKickinBBQ I see! I use to help my grand make sauage when I was a kid. He didn't give me gloves at ALL so yea it sucked. He just used the attatchment for the comercial grinder he had. These hand cranking stuffers look weird to me.
I got a piece of summer sausage and a pack of brats from your brother from that batch and they were incredible!!! He needs to bring your biggest fan a pack of these. ! Great cook as always young man. Your biggest fan
Flavors look fantastic, but I think you have an error on your seasoning percentages. You have written over 50% by weight of total seasonings, that can’t be right. I make a lot of sausage, also salt looks low, we usually use 1.5-2% salt.
@olstinskedale11 I'm not following you remark as to the 50% of weight by total seasoning. But in regards to the salt content looking low, that is to compensate the salt in the Tailgaters BBQ Party Rub, and my Ash Kickin' BBQ Honey Chiptole rub, as they both contain salt. Otherwise yes, I would be at 1.5% salt, but I halved that to compensate for the salt in the rubs I used.
Add up the percentage of your rubs and pepper and other seasonings, it’s totals over 50% of meat weight. For example, with 10 lbs of meat, that over 1 lb of black pepper.
@olstinskedale11 Well #1, I'm not sure why that matters...but for this batch, the total weight of the meat was 7,140 grams, and the amount of EVERYTHING, water, seasoning, cheese, etc, was about 2,603.8...so definitely not 50%. Perhaps I'm just not following what you're saying. I have no doubt you're more knowledgeable in this department, but what I will say...is this recipe is delicious, and everyone I have served it to loves it, and that's all that really matters to me. If you want to try and explain further, please feel free to email me. I do enjoy learning more when I can! Thanks!
@olstinskedale11 you are 100% correct, the Ash Kickin', Party Rub, Granulated Garlic, Black Pepper, and smoked paprika was based off of 4.5% of the total weight! Thank you so much for catching that! I updated the description, hopefully that seems more accurate! Math is not my strong point LOL!!
Darrin, I’ve been watching for a while now, to the point I consider us friends. Since you share this with friends would you like my address to send me some lol! Looks great!
DISCLAIMER: If you're going to fry up a test patty, wait to add your pink curing salt until AFTER you've cooked and tested the sample patty and have made any adjustments, OR you can add the cure and allow the ground to sit in the fridge for 12 hours before casing and then sample.
Out of curiosity, why would you want to wait to fry it up.
Heck ya brother, those turned out fantastic!!! Hahahah Ricer "the sausage king" has a good sound to it!!!! hahaha Glad I was able to help and glad the Pro Smoker kicked some Ash!!!!!! I appreciate the shout out bro!!!
Of course buddy, thank you again so much for helping me troubleshoot! Everything you said was spot on! Cheers buddy 🍻
$1800 pro smoker. $600 grinder. I think you can swing for a better stuffer. Sausage looks amazing. Will definitely be giving this one a go next sausage making I do. So much cleaning afterwards. Thanks for the content.
Lol, valid argument! And yes....the cleaning is the WORST! I legit told myself I needed to hire a clean up assistent after this video!
For what it’s worth, I’ve found that mixing the seasoning in to the protein BEFORE grinding creates a very even season and avoids putting your mix into protein extraction too early. You can do it after you grind if you want, no wrong way to do this, it’s still going to be awesome but don’t be afraid to give it a try!
@@zacharybava186 I have done that also, I don’t like the seasoning that gets left behind in my grinder lol
@@AshKickinBBQ more power to you! Either way they’re gunna turn out amazing. Keep up the good work my friend
Looks great!!! I agree! I started with a 5lb stuffer it’s for the birds when working by yourself especially on a large batch.
Amazing my dude! I can’t wait to try this out!
Great job Darrin. You even sound like Jeff, I set a timer for 1 hour….lol ! Killer looking sausage, more cheese is always a plus.
Thanks Kent!!
Looks awesome
These look fantastic, nicely done! 🤘
Thank y’all so much! 🔥
Amazing looking sausages
Boy those look so good right now I kind of almost choked on my saliva my mouth is watering so bad😊😊😊
Man those look great
They do look amazing man!
Thanks brother!
Dam these chedd-apeño links look freakin awesome!! Great job!
Yes sir...this right here is what I was looking for. Thank you bro!
Glad to help!
Those sausage look amazing Darrin!! I’ve been wanting to do this for so long and just haven’t had the opportunity to try it out yet. Awesome video brother!
Looks great I will try your recipe. You should use sodium erythorbate or wait 12 hours before frying up a piece if you want to be safe. I ordered a couple bottles of your rub.
Awesome! Haha, and yeahhhh I know. See the pinned comment on here. I had a brain fart and was thinking of my process with fresh brats 😂. Although I have done it with cured sausage, I totally agree it’s better to be safe! Great point brother! Also, thanks for the support!
Does MEAT not sell a stuffing tube for their grinder? If you're handy, you could build an attachment for an automotive windshield wiper motor replace your hand crank. Those motor are internally geared and very powerfull and run arounf 60rpm at 12v.
They do, I just don’t like using stuffing tubes on grinders.
@@AshKickinBBQ I see! I use to help my grand make sauage when I was a kid. He didn't give me gloves at ALL so yea it sucked. He just used the attatchment for the comercial grinder he had. These hand cranking stuffers look weird to me.
Those look absolutely amazing! Very good job young man! Thanks for the great video! Cheers!
I got a piece of summer sausage and a pack of brats from your brother from that batch and they were incredible!!! He needs to bring your biggest fan a pack of these. ! Great cook as always young man. Your biggest fan
Thanks Tom!!
Those look fantastic, great job!
You dont play around when it comes to meat. Wagyu and Durock! Cloth gloves under the latex help a bunch. Good Stuff!
-cut from 4 sausages on the grill
-cut to 3 sausages and a VERY cheesy knife on the board
Somebody had a chefs snack. Lol.
Someone forgot to press record when he sliced the first sausage 😂
Wow that looks amazing.. bet it taste awesome thanks for the awesome videos
Hey Darin, your sausage looks delicious, I live in Avon MN, do you sell your spices? Thanks 👍
My seasoning is for sale. SuckleBusters, Ace Hardware in Forest Lake and Coon Rapids, as well as Scheels.
Flavors look fantastic, but I think you have an error on your seasoning percentages. You have written over 50% by weight of total seasonings, that can’t be right. I make a lot of sausage, also salt looks low, we usually use 1.5-2% salt.
@olstinskedale11 I'm not following you remark as to the 50% of weight by total seasoning. But in regards to the salt content looking low, that is to compensate the salt in the Tailgaters BBQ Party Rub, and my Ash Kickin' BBQ Honey Chiptole rub, as they both contain salt. Otherwise yes, I would be at 1.5% salt, but I halved that to compensate for the salt in the rubs I used.
Add up the percentage of your rubs and pepper and other seasonings, it’s totals over 50% of meat weight. For example, with 10 lbs of meat, that over 1 lb of black pepper.
@olstinskedale11 Well #1, I'm not sure why that matters...but for this batch, the total weight of the meat was 7,140 grams, and the amount of EVERYTHING, water, seasoning, cheese, etc, was about 2,603.8...so definitely not 50%. Perhaps I'm just not following what you're saying. I have no doubt you're more knowledgeable in this department, but what I will say...is this recipe is delicious, and everyone I have served it to loves it, and that's all that really matters to me. If you want to try and explain further, please feel free to email me. I do enjoy learning more when I can! Thanks!
Ok, I love your Chanel I’m a big fan. But your math is way off, that all. Cheers!
@olstinskedale11 you are 100% correct, the Ash Kickin', Party Rub, Granulated Garlic, Black Pepper, and smoked paprika was based off of 4.5% of the total weight! Thank you so much for catching that! I updated the description, hopefully that seems more accurate! Math is not my strong point LOL!!
Darrin, I’ve been watching for a while now, to the point I consider us friends. Since you share this with friends would you like my address to send me some lol! Looks great!
Haha, man I really appreciate that, and the support!
Im A Sausage Lover!,....Im Talking BBQ🤚😖