I just finished smoking 7 pounds of it! It come out great! I deviated from the recipe by adding 3times the pepper and allspice I roasted it first and then ground it fresh. I also added ground cardamom and turmeric. Has a great texture and taste. I stuffed it in 41-44mm hog casings first chicken sausage I have ever made. I am surprised how well it turned out. I don't have a 3/16 plate foe my grinder so I used a 3/8 plate for the meat and a 1/8 for the fat then mixed all together and run everything through the 1/8 plate. Then I added all the spices and mixed it in the kitchen aid. Stuffed it and let it rest over night in the fridge and this morning put about 3 hours of heavy smoke on it before parching it. It come up in temp much faster than expected so I took it out at an internal temp of 191 F Still good though. I used all breast meat and the only fat I used was from the breast. I would bet if a person added about 10% back fat it would be even better!
ThAnkyou for this series and book recommendation. I’m definitely grabbing it. My wife and I are starting a bbq food trailer and I’ve been making homemade sausages and wanted to add chicken option. Definitely going to give this a go. May I ask who makes your stuffer and or could you give me a recommendation for a quality maker? I have a small 5 pounder that I currently use for test and tuning but will obviously need to upsize for production. ThAnkyou sir and great video!
These look great. Do you know if it is possible to make a sausage just out of a corned beef brisket, sauerkraut Swiss cheese and thousand island dressing?
Hey Michael, yes it did work will it really tightened up the spaces between the larger diameter pieces. Keep it nice and cold and you'll be good, optionally you could have run it through a food processor to get it even finer.
Hey Brian we have a liver sausage coming up in Marianski march and I think a back bacon video just came out which is close to buckboard bacon. same process anyways
Ah okay. I'd have to think about how to pull that off. You would have to do the corned beef as a flavor, not cook corned beef then stuff it or we'd run into texture issues. I'm currently thinking about doing a series like there where I turn my favorite foods (like a beef Ruben sandwich) into a sausage.
You definitely could. I use water bath to finish a lot of my sausage after a few hours in smoke. I set the sous vide to 153 and go an hour. They def lose color but after blooming a few hours on some raised rack the color comes back.
Just say ur the brand ambassador of his book whoever it is from. His permission? If he sold that on the market u and me have the ryt to put to use the recipes mentioned there and fusion ur recipes(use ur brain).😂😂😂😂
Looking forward to this series of videos! Thanks for posting Duncan.
Glad you like them!
Love the added content. Can't wait to get done with work to check out the new ideas
Thanks Twin Pine! Hope you find something new to try!
Being waiting for a sausage chicken recipe. Thanks for sharing great content.
One more to come, plus I have a couple of my own to share with you one day.
Bring it, it looks lovely.
I will be buying that book.
Its a good one! Enjoy!
Another job well done 👍 👍
Thank you David!
I really like your content. Favorite butcher on Facebook.
Sausage rocket science.....people going to Mars ? Do we need to carry our microwave wid us?
made the investment in a good #22 grinder and a 15lb stuffer. buying the book in a few. tks
You'll have all the necessities, enjoy Joe!
good vid dood!!!
I just finished smoking 7 pounds of it! It come out great! I deviated from the recipe by adding 3times the pepper and allspice I roasted it first and then ground it fresh. I also added ground cardamom and turmeric. Has a great texture and taste. I stuffed it in 41-44mm hog casings first chicken sausage I have ever made. I am surprised how well it turned out. I don't have a 3/16 plate foe my grinder so I used a 3/8 plate for the meat and a 1/8 for the fat then mixed all together and run everything through the 1/8 plate. Then I added all the spices and mixed it in the kitchen aid. Stuffed it and let it rest over night in the fridge and this morning put about 3 hours of heavy smoke on it before parching it. It come up in temp much faster than expected so I took it out at an internal temp of 191 F Still good though. I used all breast meat and the only fat I used was from the breast. I would bet if a person added about 10% back fat it would be even better!
Is page 627,also shows it has cure in it,doesn't it need to cure first?
ThAnkyou for this series and book recommendation. I’m definitely grabbing it.
My wife and I are starting a bbq food trailer and I’ve been making homemade sausages and wanted to add chicken option. Definitely going to give this a go.
May I ask who makes your stuffer and or could you give me a recommendation for a quality maker? I have a small 5 pounder that I currently use for test and tuning but will obviously need to upsize for production.
ThAnkyou sir and great video!
Your welcome, thank you for watching and I hope you enjoy the book.
In my shop I use a 30L Talsa Hydraulic Stuffer.
media offline?
These look great. Do you know if it is possible to make a sausage just out of a corned beef brisket, sauerkraut Swiss cheese and thousand island dressing?
Ask 2 guys and a cooler
Thanks Tony. Hahaha I can't tell if your kidding or serious lol If you do make that put it on camera and send it too me!
Those guys are the bomb.
Duncan can you talk more about the emulsion? Did doing 20% work? Did it smear??
Hey Michael, yes it did work will it really tightened up the spaces between the larger diameter pieces. Keep it nice and cold and you'll be good, optionally you could have run it through a food processor to get it even finer.
Really enjoy watching. How about Liver sausage,Buckboard bacon take care
Hey Brian we have a liver sausage coming up in Marianski march and I think a back bacon video just came out which is close to buckboard bacon. same process anyways
whats a good sausage that has corrinder in it
South African boerewors
Not kidding about making a sausage with corned beef brisket.
Ah okay. I'd have to think about how to pull that off. You would have to do the corned beef as a flavor, not cook corned beef then stuff it or we'd run into texture issues.
I'm currently thinking about doing a series like there where I turn my favorite foods (like a beef Ruben sandwich) into a sausage.
@@duncanhenry Can't wait!
Hey Dunc can you make a video for turkey snack sticks or sandwich turkey meat thanks buddy -- Shark
I guess you could sous-vide them as well instead of putting them in water directly to poach.
Ya that's true might not loose as much smoke to the water.
You definitely could. I use water bath to finish a lot of my sausage after a few hours in smoke. I set the sous vide to 153 and go an hour. They def lose color but after blooming a few hours on some raised rack the color comes back.
I feel as if there is a inside joke with that one polish sausage....
Nice... BTW who else saw the poltergeist?
@home8046 what poltergeist?!
@@duncanhenry I believe it was a knife that moved all on its own ti the left side of the frame. Great video!
Where,s your recepe?
its in the book that everyone is buying.
Hey there Ab yup that is right they are in the book. I didn't come up with these recipes so I think its only fair they stay in the book.
Chicken does not have enough good fat for sausage but you can make just about anything into sausage. But that does not mean it will taste good.
Just say ur the brand ambassador of his book whoever it is from. His permission? If he sold that on the market u and me have the ryt to put to use the recipes mentioned there and fusion ur recipes(use ur brain).😂😂😂😂
Your rack needs cleaning
Boil all your flavor out not ?