We have several giveaways going on right now. You can win a new Model 3.5D WiFi Convection Pro series Smokin-It Smoker in the Taylor Ham Episode. Here is the link: ruclips.net/video/ZN3UMhQCPWc/видео.html We have a 25# sausage stuffer (and accessories) from The Sausage Maker. Catch all the details in the Chili Crisp Episode. Here is a link to that video: ruclips.net/video/NDtJWtLVXTE/видео.html We also have the Brazilian Flame Rotisserie Grill. Catch the details in the Rotisserie Chicken Episode. Here's a link to that video: ruclips.net/video/VzRuKh3HZ90/видео.html
I just acquired an old fridge that had been converted to a drying chamber, the elderly woman even gave great advice on how she and her husband used it for decades. I can't wait to try in and some kind of snack stick for gifts.
Hi everyone! Great recipe Eric, as usual! Anyway, I would like to point out a couple of thing about the traditional txistorra we make in the region of Navarra (basque): txistorra is considered a fresh sausage, so we don't use starter culture neither dextrose. It's never smoked...just cased and let to dry for 24h-48h in the fridge before cooking it (grilled, pan fried, simmered in basque cider,...)
Another one on my shortlist for sure! I was thinking about my wife's best friend the whole time I watched this one. She's Basque and I'm guessing this would be right up her alley!
The baking soda in the water def keeps things slick! I made the Sujuk recipe you shared earlier this year and it was a hit! It was the first time I’ve used sheep casings and I’m glad I listened to the baking soda tip! Thanks for all the hard work that goes into these videos and especially the celebrate sausage series. Absolutely love it!
I really love a good fermented sausage, the first one I tried was Sujuk, after cutting that up and frying it with some eggs, I was really hooked, now any fermented sausage I see is on my radar. Great episode, great recipe, thanks for all you do.
We also either use powder garlic or we boil the natural garlic in water, instead of using it completely fresh (...since spanish garlic can be a bit to strong when used in any fresh sausage).
I want to thank you Eric for all the great videos here. You are my go-to-guru when it comes to sausage making. My question is about binder. I normally use potatoe starch at 4% and it works great. But now I am thinking of maybe using Xantham Gum as a binder? A little goes a long way I think, and it can hold a lot of liquid. Maybe even make it easier to mix the meat at a slightly more comfortable temperature than 32 f and still bet a good fat/meat bind? Have you tried this or would you make a video explaining pros/cons? Much love from Sweden.
"It's as if you experience the sausage as you eat it" must be the funniest taste description I have heard. Looks fantastic though. Will save this vid and possibly try drying it to 30% weight loss.
I made a curing chamber .purchased a small upright fridge, temp and humidity controllers. Added humidifier, dehumidifier and a light bulb for heat if gets too cold. Pain in the butt, however it does work. Lol
My favourite spanish sausage! Thanks for the video! Dont have a cold smoker, not sure if I can ferment it and dry it and skip the smoking part. Any advice? I live in Canada BTW, I guess I can control both temp and humidity but smoking is a challenge inside the house, the temp outside is too cold these days
So how do you stop the fermentation process? You mention it always, but not really describe how to start, stop, speed up or slow down when you approach the target numbers. How do you determine that number? How about a video on just this topic? Would love one, made the Meninite sausage last year and liked the taste. Just dont know enough about fermentation yet. Dry cured, fermented, smoked and cooked. All of that really needed? Thanks!
The knowledge about charcuterie and valuve added products i got from this chanel is valuable . But when it comes to making stuff happen that is where i hit a road block it's difficult to find the necessary equipment since there are expensive and no guidance or interest about the subject where i live
Today i tried to make chicken and spinach sausage and it was disastrous. casing blowout in way too many areas plus it was super salty' unfortunately the only equipment i have is a grinder and stuffer combo and i believe that's the reason why i had so much trouble
@@johnhowaniec5979Lol, that's not true and it's the problem with a few of Stanley's recipes. This is a semi dried sausage that's very fast cured. Unlike it's counterpart, the chorizo which is long cured and dried to shelf stability. This sausage needs to be cooked to be eaten. You should look up txistorra recipes in Spanish not in English. You'll find more authentic versions😉. Here's just one example: www.google.com/url?sa=t&source=web&rct=j&opi=89978449&url=www.mapa.gob.es/eu/ministerio/servicios/informacion/chistorra_tcm35-103001.pdf&ved=2ahUKEwiV3_TRqK2JAxUufTABHZ8sMIAQFnoECFQQBQ&usg=AOvVaw0wB7xl3EbHi_ENMB_xS_cs I learned a long time ago to never trust a recipe. You should look at 10 recipes and compare them, study the origin of the sausage, the find 10 recipes written in the original language from the country of origin. Once you do that, you'll have a solid direction of how to proceed.
We have several giveaways going on right now.
You can win a new Model 3.5D WiFi Convection Pro series Smokin-It Smoker in the Taylor Ham Episode. Here is the link: ruclips.net/video/ZN3UMhQCPWc/видео.html
We have a 25# sausage stuffer (and accessories) from The Sausage Maker. Catch all the details in the Chili Crisp Episode. Here is a link to that video: ruclips.net/video/NDtJWtLVXTE/видео.html
We also have the Brazilian Flame Rotisserie Grill. Catch the details in the Rotisserie Chicken Episode. Here's a link to that video: ruclips.net/video/VzRuKh3HZ90/видео.html
When's the smoker giveaway announced?
I just acquired an old fridge that had been converted to a drying chamber, the elderly woman even gave great advice on how she and her husband used it for decades. I can't wait to try in and some kind of snack stick for gifts.
Give it a go mate, just watch your temp and humidity
Hi everyone! Great recipe Eric, as usual! Anyway, I would like to point out a couple of thing about the traditional txistorra we make in the region of Navarra (basque): txistorra is considered a fresh sausage, so we don't use starter culture neither dextrose. It's never smoked...just cased and let to dry for 24h-48h in the fridge before cooking it (grilled, pan fried, simmered in basque cider,...)
Another one on my shortlist for sure! I was thinking about my wife's best friend the whole time I watched this one. She's Basque and I'm guessing this would be right up her alley!
The baking soda in the water def keeps things slick! I made the Sujuk recipe you shared earlier this year and it was a hit! It was the first time I’ve used sheep casings and I’m glad I listened to the baking soda tip! Thanks for all the hard work that goes into these videos and especially the celebrate sausage series. Absolutely love it!
I really love a good fermented sausage, the first one I tried was Sujuk, after cutting that up and frying it with some eggs, I was really hooked, now any fermented sausage I see is on my radar. Great episode, great recipe, thanks for all you do.
We also either use powder garlic or we boil the natural garlic in water, instead of using it completely fresh (...since spanish garlic can be a bit to strong when used in any fresh sausage).
This is definitely on my to do list!! Thanks for sharing Eric
Oh my goodness yes! Beautiful sausage! Looks delicious! I’m dreading the end of the month already!😂😂😂
Me too 😅
@@2guysandacoolerdedicate 2025 sausage year 😂. 365 videos 😂.
Looks absolutely delicious Eric!
Another great sausage! Can't wait to try it!
I want to thank you Eric for all the great videos here. You are my go-to-guru when it comes to sausage making.
My question is about binder. I normally use potatoe starch at 4% and it works great. But now I am thinking of maybe using Xantham Gum as a binder? A little goes a long way I think, and it can hold a lot of liquid. Maybe even make it easier to mix the meat at a slightly more comfortable temperature than 32 f and still bet a good fat/meat bind? Have you tried this or would you make a video explaining pros/cons?
Much love from Sweden.
Hola Eric. Eso se ve genial. Lo voy a preparar. Muchas gracias por su gran trabajo.
Looks really good! I haven’t heard of this sausage but look forward to giving it a try.
"It's as if you experience the sausage as you eat it" must be the funniest taste description I have heard. Looks fantastic though. Will save this vid and possibly try drying it to 30% weight loss.
just picked up two pork bellies 3 pork shoulders and a pork loin can't wait to try a couple different sausage recipes.
Looks wonderful! Will definitely make some of this one!
great video Eric! Cant wait to give this one a try!
Making this for sure !
Wow.....looks fantastic...kinda like a snack stick Lomo
I LOVE October
I made a curing chamber .purchased a small upright fridge, temp and humidity controllers. Added humidifier, dehumidifier and a light bulb for heat if gets too cold.
Pain in the butt, however it does work. Lol
My favourite spanish sausage!
Thanks for the video!
Dont have a cold smoker, not sure if I can ferment it and dry it and skip the smoking part.
Any advice? I live in Canada BTW, I guess I can control both temp and humidity but smoking is a challenge inside the house, the temp outside is too cold these days
They look delicious.
This looks like it would be fantastic with red beans & rice.
Looks great, can't wait make this one!😋
Same!
Making this very soon!
Great looking sausage, Eric!
Great flavors
I have to start ordering some cultures this week
Hi Eric. Do you have a substitute for Dextrose ?
So how do you stop the fermentation process? You mention it always, but not really describe how to start, stop, speed up or slow down when you approach the target numbers. How do you determine that number?
How about a video on just this topic? Would love one, made the Meninite sausage last year and liked the taste. Just dont know enough about fermentation yet.
Dry cured, fermented, smoked and cooked. All of that really needed?
Thanks!
Any reason you added the starter culture before the spices in the recipe?
do u throw out the test piece or can u dry it out and eat it too?
Damn, I wish we were neighbors! Not enough curious or bright people in this area.
Looks Good!
Looks very tasty
Could one leave that sausage hang for longer and let it dry down for eating sliced and uncooked?
Nobody ever does in Spain, but we do eat raw and cured chorizo, so I don't see why not and it's an excellent idea.
So, if you don't cook them right away ..after the fermenting and drying time...do you freeze it or refrigerate it?
Yes
Love see you make beef jerky
Can you consider a Dominican dry Longuaniza?
So it isn’t ready to eat out of the dry chamber? Needs to be cooked?
Correct
The knowledge about charcuterie and valuve added products i got from this chanel is valuable . But when it comes to making stuff happen that is where i hit a road block it's difficult to find the necessary equipment since there are expensive and no guidance or interest about the subject where i live
Eric, is the sausage maker a company you own?
no, I just use their products
I have always wanted to try making a fermented chorizo, but I think I need to get an actual stuffer before taking a stab at it.
hHI NICE SAUSAGE LOOKS YUMMT
Hi to everyone
Today i tried to make chicken and spinach sausage and it was disastrous. casing blowout in way too many areas plus it was super salty' unfortunately the only equipment i have is a grinder and stuffer combo and i believe that's the reason why i had so much trouble
I see you did this different from the 1001 greatest sausage recipe book by fermenting then cooking instead of drying.
I don't own the 1001 greatest sausage recipe book.
@@2guysandacooler it's a good one!
@@johnhowaniec5979 I bet. A skinny chorizo
@@2guysandacooler they don't cook it they dry it to 30 to 35 %
@@johnhowaniec5979Lol, that's not true and it's the problem with a few of Stanley's recipes. This is a semi dried sausage that's very fast cured. Unlike it's counterpart, the chorizo which is long cured and dried to shelf stability. This sausage needs to be cooked to be eaten. You should look up txistorra recipes in Spanish not in English. You'll find more authentic versions😉. Here's just one example: www.google.com/url?sa=t&source=web&rct=j&opi=89978449&url=www.mapa.gob.es/eu/ministerio/servicios/informacion/chistorra_tcm35-103001.pdf&ved=2ahUKEwiV3_TRqK2JAxUufTABHZ8sMIAQFnoECFQQBQ&usg=AOvVaw0wB7xl3EbHi_ENMB_xS_cs
I learned a long time ago to never trust a recipe. You should look at 10 recipes and compare them, study the origin of the sausage, the find 10 recipes written in the original language from the country of origin. Once you do that, you'll have a solid direction of how to proceed.
Can I purchase your products?
Basque Txistorra 😉