having briefly worked in the industry (IT capacity) it's refreshing to see informative videos like this making people aware of how their food is produced and the skills that make it possible.
Great video I used the exactly the same gear when I was a apprentice except the filler was air was fast until the plunger went through the roof of the shop then got converted to water
Thanks mate, they're a great old filler. I use air when there isn't enough water pressure to push the plunger up, and the air definitely give a lot more pressure.👍
absolutely love how you break everything down and make the average person feel like they could reasonably do this (except for your sausage tying, that was some magic!) thanks again!!
Another great video, Benny. Will look out for that upcoming video that shows a slower demonstration of tying the sausages. You have given me inspiration and encouraged me to attempt and gain new skills that are practical and beneficial. Thanks again.
Excellent Benny. I have had a go at making pork sausages before. It wasn't as easy as you make it tool Benny. I over stuffed them too and some of them burst. Great to watch Pal. Thanks.
Thanks mate, yeah it's a bit of an art. Once you work out how much meat to fill them you're pretty right, but as you found out if you put to much its a bloody nightmare 😂. Cheers👍
Awesome job I've watched a lot of videos and I've not seen any one using lamb. We got bloke in the next town away from us and he makes rosemary mint lamb sausages and they are the best sausages I've had in a long time cheers benny great video
Thanks mate, I use lamb all the time for my sausages. I also mix beef and lamb together as well. I made Honey, Mint & Rosemary snags yesterday as well, they're a really flavour with the lamb. Cheers
Loved the video, never used collagen before. Have used hog casings on an electric stuffer, kind of ok, but when I tried sheep casings on the same machine it was blow out mania. Since then I have purchased a manual stuffer and it makes it easier to control for a beginner like me.
Thanks mate, natural casings can be a bit more tricky and some will blow out easier than others. In saying that I do prefer the real stuff but would recommend collagen for anyone starting out. Cheers👍
Cheers benny. If you get a quick minute, please hit the grinder frame with a spraycan. I helped a mate out in a butchers a couple of years ago, for a day. He taught me how to tie the snags and i think its one of my most prized skills. 🙌
Very informative video thanks a lot 👍. Will definitely have a Go. Just finished hot smoking 50 kg of top side THICK strips ( 30 hours) first time Come out excellent 👌
Good job ... thx for sharing your expertise and knowledge ... have started butchering and processing own sheep here in the north east ... bit of a grizzly business at first, but thx to your guidance, now have a couple in the freezer ... ;-)
@@butcherbennytee1983... Finally got around to it ... Had 30 acres out at Burrumbeet in a different life ... still get back to Ballarat occasionally, where are you located?
Great job. Any chance you could show your proses of making salami. I watched a couple old timers making them a couple weeks ago, be great to see how a Butcher dose it. Nice job btw Benny.
Thanks mate, I might try get some sorted in the next few weeks if i can whole its still cold. I hang mine in the open air so can only do it in the colder months👍
Great video. I am just getting into making sausages. I made sausages without a mix, and they were nice, but dry as, and they shrunk a fair bit. I shot a male pig last week here in Perth for my next sausage trial, I butchered it and it had bad boar taint. The meat smelled like sweat / pee. Bugger. Hopefully I'll bag a one on my R&R and I'll try doing it with the sausage mix. Where would I buy that mix stuff from Ben?
Thanks again, thats interesting to me. Iv always useful a bit of pig fat, but considering tighter times, makes sense to use what lambs fat is cut off. As we know there is a lot of fat wasted on a lamb. What's your meal, fat ratio? Cheers
I'll very rarely mix pork fat in my beef and lamb snags, lambs sausage on their own are great and beef and lamb together is spot on too. I go for a 65-70% meat to 30-35% fat ratio, you need to have fat in snags in my opinion. Cheers 👍
I have found showing folk how to do the links is easier if they look over your shoulder. front on watching they seem to find it harder. that is some old school machinery.
Je pense que tes saucisses aurait été meilleures si tu ne les avais pas repasser avec une grille fine il y aurai eu plus de mâche cela fait moins bouillie,essai tu verras la différence
The meat I was using for these sausages was all trim/off cuts so needed to be made that bit smaller👍. Other sausages I only ever use the big mincer plate.
![YoungBoy Never Broke Again - Sneaking [Official Video]](http://i.ytimg.com/vi/1ILUps2zDFU/mqdefault.jpg)
having briefly worked in the industry (IT capacity) it's refreshing to see informative videos like this making people aware of how their food is produced and the skills that make it possible.
Yep, I think everyone should be educated on where all their food comes from, some may even change their eating habits for the better. Cheers👍
Outstanding Videeo! I'm learning a lot from you, on butchering and meat processing
Thank You!
Christ Bless!
Thanks mate, great to hear👍
Thanks for sharing Benny tee🤝
No worries, thanks for watching 👍
You beauty been waiting for this one you tought me to dress the lambs and I've been waiting to make some sausages. Thanks
Awesome mate, it's been a little while coming. Good luck with your sausage making. Cheers👍
Great video I used the exactly the same gear when I was a apprentice except the filler was air was fast until the plunger went through the roof of the shop then got converted to water
Thanks mate, they're a great old filler. I use air when there isn't enough water pressure to push the plunger up, and the air definitely give a lot more pressure.👍
absolutely love how you break everything down and make the average person feel like they could reasonably do this (except for your sausage tying, that was some magic!) thanks again!!
Thanks, that's why I'm doing it. I think it's good to be able to hand on skills to anyone that's wants to have a crack at it👍
Hey mate. Awesome. Thanks for sharing
No worries mate👍
Love the content and love the old fashioned machines Benny. Good tip about hanging them with the link at the bottom. Thanks mate.
Thanks mate, yeah I love the old gear. Cheers👍
Love it. The smokey bacon sausage premix works a treat with the lamb trim as well.
Thanks, yep there's a lot of good flavours out there now. Cheers👍
Another great video, Benny. Will look out for that upcoming video that shows a slower demonstration of tying the sausages.
You have given me inspiration and encouraged me to attempt and gain new skills that are practical and beneficial. Thanks again.
Thanks mate, I'll get the linking video out in the next week or 2. Cheers👍
My old mans been a butchur for 40 years owns the mokau butcher but i still like to do mine at home i love it awesome video
That's cool, thanks mate👍
Good one Benny. I love the fact that you're analogue in a digital world. Keep 'em coming. 👍👍
Thanks mate, I like that. Just happy to pass on what I know in a no fuss way. Cheers 👍
Wow wat a brilliant stuffer
It's a bloody ripper👍
fantastic mate - so good to see an actual butcher do this - cheers
Thanks mate, cheers 👍
Been waiting for the sausage video, Benny!
Hope it was worth the wait! Cheers mate👍
Excellent Benny. I have had a go at making pork sausages before. It wasn't as easy as you make it tool Benny. I over stuffed them too and some of them burst. Great to watch Pal. Thanks.
Thanks mate, yeah it's a bit of an art. Once you work out how much meat to fill them you're pretty right, but as you found out if you put to much its a bloody nightmare 😂. Cheers👍
Excellent thanks for the lesson
No worries, thanks👍
Great demonstration of sausage production easy to follow your vids are actually very educational Benny mean mate keep em coming..
Thanks mate, happy to pass on my knowledge👍
Awesome job I've watched a lot of videos and I've not seen any one using lamb.
We got bloke in the next town away from us and he makes rosemary mint lamb sausages and they are the best sausages I've had in a long time cheers benny great video
Thanks mate, I use lamb all the time for my sausages. I also mix beef and lamb together as well. I made Honey, Mint & Rosemary snags yesterday as well, they're a really flavour with the lamb. Cheers
Loved the video, never used collagen before. Have used hog casings on an electric stuffer, kind of ok, but when I tried sheep casings on the same machine it was blow out mania. Since then I have purchased a manual stuffer and it makes it easier to control for a beginner like me.
Thanks mate, natural casings can be a bit more tricky and some will blow out easier than others. In saying that I do prefer the real stuff but would recommend collagen for anyone starting out. Cheers👍
Cheers benny. If you get a quick minute, please hit the grinder frame with a spraycan. I helped a mate out in a butchers a couple of years ago, for a day. He taught me how to tie the snags and i think its one of my most prized skills. 🙌
It did look good once upon a time😂, needs a bit of a birthday👍. I think it is, I'm teaching my kids how it's done. Cheers
Love the content
Awesome, thanks👍
Good vid love your gear the press and the mincer is verry nice
Thanks mate👍
Fantastic demonstration and tips 🤙🍻
No worries, thanks for watching👍
No worries, thanks for watching👍
Been waiting for this one mate great work 👍🏻👍🏻👍🏻
Been a while coming😂. Cheers mate👍
Champion!
@@pattayaguideorg Cheers👍
Very informative video thanks a lot 👍. Will definitely have a Go. Just finished hot smoking 50 kg of top side THICK strips ( 30 hours) first time Come out excellent 👌
Thanks a lot, and top job with the smoker👍
Legend 🤟
Cheers mate 👍
I love the meat grinder 😊
Gets the job, I love the old gear. Near unbreakable👍
Awesome job Benny - my son and you make this look easy - I suck but I am getting better 😂👍cheers mate
Thanks mate, don't worry I stuffed a few up early days. Keep at it. Cheers 👍
Вкусные сосиски получились. Оборудование олдскульное. Молодец. Привет с России
G'day from Australia, thanks. And yes I loe the old equipment 👍
Good job ... thx for sharing your expertise and knowledge ... have started butchering and processing own sheep here in the north east ... bit of a grizzly business at first, but thx to your guidance, now have a couple in the freezer ... ;-)
No worries, and good work on your own butchering. More than happy to be of assistance. Cheers👍
@@butcherbennytee1983... Finally got around to it ... Had 30 acres out at Burrumbeet in a different life ... still get back to Ballarat occasionally, where are you located?
Actually helped a mate working in a boning room last week ... 140kg venison sausages ... tricky buiness this snag tying ... lol
@@bruceoliver9118 once you get it you never forget though, it's like riding a bike👍
@@butcherbennytee1983 ...
Hey Benny, great video mate, learning a heap from you thanks. Any chance of a vid showing how much meat to fat ratio that works for you?
Thanks mate😊
Cheers mate, hoping to do more snags in a few weeks so I'll see if I can get one up for you. Thanks👍
Schöne Füllmaschine, so eine hätte ich auch gern.
It's a nice old piece of equipment. Cheers👍
Person of great skill, great communication, willing to give us years of knowledge, thanks so much, eat more meat
Cheers, thanks a lot👍
Great stuff mate. Just in time I have a bunch of venison in the freezer. Guess what I'll be doing this weekend. 😅
Into it mate, if the meat is still part frozen there will be no need for the iced water, normal tap water would be fine. Cheers👍
Great job. Any chance you could show your proses of making salami. I watched a couple old timers making them a couple weeks ago, be great to see how a Butcher dose it. Nice job btw Benny.
Thanks mate, I might try get some sorted in the next few weeks if i can whole its still cold. I hang mine in the open air so can only do it in the colder months👍
Elle date du siècle dernier ta machine 👍👍
Yep, oldies but goodies👍
عمل جيد
Thanks 👍
What percentage of meat to fat makes a good snag in your opinion? Thanks for the video.
I like to go 65-70% meat and the rest fat, you need to have a bit of fat in sausages in my opinion. Cheers
👍👍👍👍👍👍👍👍🙋♂️
Cheers👍
Great video. I am just getting into making sausages. I made sausages without a mix, and they were nice, but dry as, and they shrunk a fair bit. I shot a male pig last week here in Perth for my next sausage trial, I butchered it and it had bad boar taint. The meat smelled like sweat / pee. Bugger. Hopefully I'll bag a one on my R&R and I'll try doing it with the sausage mix. Where would I buy that mix stuff from Ben?
Great content any chance of a tutorial on saveloys? Not much on the net
Thanks mate, I'll see what I can do but I can't give you my exact recipe I use. Trade secret😂. Cheers👍
Butcher Benny is the only man I trust to tell me how not to have a bend in my sausage.
😂😂, onya mate👍
@@butcherbennytee1983 Keep pumping out this content mate, you're an absolute legend.
Thanks again, thats interesting to me. Iv always useful a bit of pig fat, but considering tighter times, makes sense to use what lambs fat is cut off. As we know there is a lot of fat wasted on a lamb. What's your meal, fat ratio? Cheers
I'll very rarely mix pork fat in my beef and lamb snags, lambs sausage on their own are great and beef and lamb together is spot on too. I go for a 65-70% meat to 30-35% fat ratio, you need to have fat in snags in my opinion. Cheers 👍
Be curious to see what your family's freezer be like? & Do you hunt as well?
It's always full😉, I get out and hunt when I can👍
I have found showing folk how to do the links is easier if they look over your shoulder. front on watching they seem to find it harder. that is some old school machinery.
Yep, I like the old gear👍
Subtitles please
Sorry, they should have been on.
Je pense que tes saucisses aurait été meilleures si tu ne les avais pas repasser avec une grille fine il y aurai eu plus de mâche cela fait moins bouillie,essai tu verras la différence
The meat I was using for these sausages was all trim/off cuts so needed to be made that bit smaller👍. Other sausages I only ever use the big mincer plate.
The sausage look nice but fatty ,not very Meaty
Lamb sausages always have a little more fat when using trim, these were pretty good in the end though. Cheers👍