Making Citra Hop Sausage with LeRoy and Lewis
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- Опубликовано: 21 сен 2024
- Our entire sausage process starting from the back leg (ham) off a whole hog, trimming, weighing, curing, grinding, casing, cold smoking and serving.
Featuring @ChudsBbq, Evan LeRoy, and Clayton Cook
www.leroyandlewisbbq.com
www.patreon.com/leroyandlewis
Old Timer tip/ trick: grind your ice after the meat to push the last bit of meat out of the grinder.
Great video thanks guys , love your work . I’ve started my own BBQ business here in Australia and addicted to this game now 😂 . Would love to come over to Texas and learn any tricks off you guys and of course to sample all the good BBQ you guys have there :)
a tip from the brewing world, you could potentially steep the hops whole or as pellets into your liquid then cool it down. you can control the bitterness like brewers do by boiling for certain amounts of time, the longer, the stronger the bitterness. shorter times in the liquid will create less bitterness. i say this since the plant matter will always be bitter and you might be able to control the flavor-to-bitterness ratio by perhaps controlling the liquid
Great tip!
Very cool! Fascinating how your technique evolves and the recipe is tweaked. Can't wait to try some!!!
Awesome insight on moving the fire forward for cold smoke!
Great insight about gloves and casings. I had a heck of a time until taking the gloves off. Dennis at BBQforChrist
Love you guys! You bring a lot of wisdom and lessons to this ole boy in pumkintown SC. Thank for your schooling!! I just watched you eat a "whole hog egg roll" with chuddy boy. Tks and hope you guys blow it out the park this year. Best wishes. Im just a dirt mover who cooks in my back yard
I just love how he stated they had to have black pepper in there with that caption
I learned a lot about sausage just from an old Texas Monthly interview of Evan years ago. This video is absolutely incredible with detailed information.
Super insight to technique on stuffing!
Finally! I have always wanted to make these. Thank you for sharing 🍻
Made my first batch of sausage 21 years ago and I still laugh to myself about jerking the casing on 😂
Another good detailed cook
Some great tips here. Thanks Evan.
Made these this week using the original recipe as presented by Bradley.
It was only a 3 1/2 Lb small batch.
I used 1g powdered citra hops. If I'm honest I found even 1g a little bitter. Might half that quantity
You guys are legends for doing this video! I’m off to get myself some hops. Be a while until I get to try the real thing though because I’m from England. I basically need to spend a month in Austin just getting fat on barbecue 🍖
I hope Bradley has since hooked up Evan with a new meat grinder and 50# mixer attachment from the MEAT! guys.
Hey Evan, would you ever consider sharing the formula you used in your spreadsheet sausage calculator?
But I think we need a "texture" counter on every video🤣
Really enjoyed this sausage on my visit to you guys. Thanks for sharing the ratio you use on your ingredients, the amount of hops was the only part I was struggling with.
Its on the formula sheet in the video
@@LeRoyandLewisBBQ Any chance you could share that formula sheet as a download? 😀
Can I get a copy of that spreadsheet with the macros?!
Are you able to share that google doc by chance? That would be money for helping me learn to make sausage
Yesssss please, mmm hmmm
🍺🌭
I want this google doc
Hell of a scientific process. Cool video tho!
Ope. Popped the casing at 24:22
Can you make the spreadsheet available? Not for the recipes but for the formulas for salt and pink salt?
Salt: (total meat) x 0.167
Pink: (total meat) x 0.0025
Snausage!!
I enjoyed the process and commentary will be paying more attention to weighing everything and keeping notes on each Cook. Gleesbbq.