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thank you so much... I'm very happy you think so,,, making your own sauce is fun and always tasty.... you just need some patience to let it simmer down.... you can use canned tomatoes and save some time on the simmering side.... but the end result will be the same... for me this is just such awesome comfort food and especially here in the winter I am craving more... thanks for watching 😀

hi,,, thank you so much... if you look in the description for this video I give you the full recipe... i have broken the meat block down to percentages, that way you can scale it up or down very easily,... also with the spices I always do in grams per kilo of meat block... if you have any questions don't hesitate to ask... thanks for watching...

@@AndresSmokingHotFoods thank you for the explanation and the speedy reply!

thank you so much... it was fantastic.... its so simple with so few ingredients which makes it better... i will be making this lots... :)

@DarrenLee73 thanks so much for watching and commenting.... I have heard this before and not sure why it happens.. it's strange... but thank you for trying again.... I'm working on guests, but no one wants to hang in the backyard this time of year with me...lolol..

@AndresSmokingHotFoods I feel that as it's been cold and rainy here in Texas.No snow, though.I noticed something was odd yesterday as you normally respond to my comments, and it's usually a UA-cam issue.

@DarrenLee73 that is strange.... I try and reply to comments in a very timely manner because I appreciate people taking the time to do so...... I guess they were taking a nap yesterday....lol

@AndresSmokingHotFoods Asleep at the wheel, probably.I have had "Comment failed to post" happen to me recently when I wanna go back and edit something, and sometimes I have to delete the entire comment and start over.I have 2 subscribers and I have no videos posted and I'm grateful for that,but I cannot see who subbed me as that option is no longer available either.

@DarrenLee73 i don't like when they change things and don't tell us... it sucks when you have to find out the hard way... they aren't the best at that.... thanks so much for seeing that and writing it again...

@robertsmith6342 thanks so much... I really appreciate that..and yes it was good. .

@jonathanrossi4590 hi.. I had it for about 2.5 years I total and I used it a lot... even before I started shooting videos for UA-cam I was using it to get better at the whole smoking thing and really trying to learn the ins and outs of this one... I'm very happy that I did start with this one.... it totally makes me appreciate the smoker that I built and currently use...... the struggles with the dyna glo were a great teacher.... if you aren't going to smoke very much or don't need to smoke a lot this will work good for you... it all comes down to what you want and need to do and your comfort level.... hope this helps and thanks for watching....

thanks so much... i really liked how this one turned out and I will be making this again for sure..

@jayj5329 that's one way to do it but I can fill my stuffer once and make a lot of beef jerky while you would be filling the jerky gun many times... there is always many ways to do something... I didn't want to buy anything else since I already have a perfectly good stuffer.... thanks for watching...

hello, the woods I use which I can get most readily available here are Oak, Maple and Ash and sometimes Beech....... i really like the flavor I get using these woods, not to harsh or in your face with that smokey flavor.... if you want a much more pronounced flavor you would have to use Hickory or Mesquite ,not everyone will like the results from using these woods.... it comes down to personal taste but this is what I go by for my smoking...hope this helps,,, thank you.

thanks so much... I really appreciate that... thanks for watching :)

@@lindafriedlander5228 i will have to agree...lol... thanks for watching and the support .

@BigWood76 thank you so much, I really appreciate that..... it turned out fantastic.... just more knowledge to the good old memory bank... 😀

thanks so much... I'm super happy how this turned out...

LOL,, wrap is right.... I'm always surprised with these outcomes... just another thing to add to my arsenal of smoking :) ... thanks for watching

thank you.. I will give you the short version here,,,, I used 80% pork shoulder, 20% belly, belly meat was pretty lean.... if the meat portion is 90% of the total I used 10% water... grind the shoulder through course plate, belly through fine plate,,,, (fat should always be smaller, just looks nicer) ,,, for this i just used reg see salt at 1.8% of total weight, white pepper @ 1gram /kg, garlic powder 2g/kg, onion powder 1.4g/kg, fine black pepper 2g/kg, paprika 2g/kg..... I would add the spice and salt to the meat and give it a quick mix first then grind it... it will be much better mixed if trying to do it by hand.... after grinding you will need to mix it by hand to help get a good binding going on. this will make sure the sausage sticks together and all the water gets absorbed.... 2-5 mins should be good,,,, keep the meat cold preferable but if it gets a little warmer, thats not bad if you are going to cook them right away.... let me know if you have any other questions or if I make any sense to you here....

Thank you so much.. I really appreciate that... make sure to go check out my other sausage videos, I have some great flavor combos.... and i will be shooting many more sausage videos this year...thanks for watching....

LOL... you gotta be safe.....thanks for watching I appreciate the support...

thanks for watching... i would have to film this again... I didn't actually debone the shank.. I left it whole and used it for something else.... but this is a great point though.... i will have to do this again... i will try and get just some shanks (pork hocks) and film this... stay tuned... thanks for great comment..

thank you so much for watching and the great comment.... honestly I never thought about doing that... but now that you say this it makes sense...i'm happy to hear you were up for the challenge and took the plunge... it does a good job for what it is... but I'm not sure if you have watched any of my videos from the last year... I did something... I built my own custom vertical offset smoker and i took all the short comings and made a beast.... i totally love it... the dyna glo got me hooked and made me better at this for going through all those struggles... keep smoking and enjoying that great BBQ flavor,,,, i'm totally hooked 😀

@ I have seen the videos of your new smoker. That thing is a beast. I look forward to maybe making more mods to the dyna glo. I’m going to add gaskets to the door and firebox door.

@@jonathanrossi4590 thanks so much..... i like that idea... the gaskets will reduce air flow through leaks and keep everything where it should be... that should make a really good difference..

@@AndresSmokingHotFoods how long did you use your dyna glo? And how regularly? I’m just trying to gauge how long I think mine will last. I got a cover for it.

you want to take on a big challenge... i commend that... ... i'm not sure how much really (great question) but you would need quite a bit to make the amount of fries you would need for that many people... i think I used 1 large mason jar full of tallow for this... if thats any gauge for you....

@ would 7 pounds be enough?

@@TatteredBiblePodcast probably not... i'm going to say you will need more for sure... tallow its if kept in the fridge has a very long shelf life... if you have to much and don't use it you would have more to use in the future.... i guess it also depends how many pounds of potatoes you are using and also how you plan on cooking the french fries...

@BigWood76 thank you so much.. I really appreciate that... have fun with it and make it yours... just give you a great starting point 😁.... happy new years...

thanks so much... keep it simple and let those flavors work there magic...

@nikkihanmer852 thank you so much and you are very welcome... I'm very happy that you are enjoying the content.... i really appreciate the support and 2025 is going to be a fantastic year..... all the best to you and your family...happy new years... and happy eating....

thank you 😃

thank you very much... I really appreciate that... if you have anything else you want to see don't be shy and leave me some commennts... I'm always looking for new and tasty things to try...

What spices did you use?

thank you.. I will give you the short version here,,,, I used 80% pork shoulder, 20% belly, belly meat was pretty lean.... if the meat portion is 90% of the total I used 10% water... grind the shoulder through course plate, belly through fine plate,,,, (fat should always be smaller, just looks nicer) ,,, for this i just used reg see salt at 1.8% of total weight, white pepper @ 1gram /kg, garlic powder 2g/kg, onion powder 1.4g/kg, fine black pepper 2g/kg, paprika 2g/kg..... I would add the spice and salt to the meat and give it a quick mix first then grind it... it will be much better mixed if trying to do it by hand.... after grinding you will need to mix it by hand to help get a good binding going on. this will make sure the sausage sticks together and all the water gets absorbed.... 2-5 mins should be good,,,, keep the meat cold preferable but if it gets a little warmer, thats not bad if you are going to cook them right away.... let me know if you have any other questions or if I make any sense to you here....

you are very welcome... thanks so much.... I don't have any good recipes right now.. I need to work on that and I will shoot a video when I do.... i've been working on one but haven't had much time to finish it... please be patient and I will get this one done...

@AndresSmokingHotFoods Thank you very much, you are creative in all your recipes

I bought it from Amazon... I know someone that could make it but I didn't want to bug her,,,,lol.... its actually pretty sturdy for what it is....

thank you.. I will give you the short version here,,,, I used 80% pork shoulder, 20% belly, belly meat was pretty lean.... if the meat portion is 90% of the total I used 10% water... grind the shoulder through course plate, belly through fine plate,,,, (fat should always be smaller, just looks nicer) ,,, for this i just used reg see salt at 1.8% of total weight, white pepper @ 1gram /kg, garlic powder 2g/kg, onion powder 1.4g/kg, fine black pepper 2g/kg, paprika 2g/kg..... I would add the spice and salt to the meat and give it a quick mix first then grind it... it will be much better mixed if trying to do it by hand.... after grinding you will need to mix it by hand to help get a good binding going on. this will make sure the sausage sticks together and all the water gets absorbed.... 2-5 mins should be good,,,, keep the meat cold preferable but if it gets a little warmer, thats not bad if you are going to cook them right away.... let me know if you have any other questions or if I make any sense to you here....

Perfect

@DarrenLee73 thanks so much . Christmas was good... how was yours???.... I had to be my own Santa...lol... I bought myself a new grinder and mixer... I've used it already and it's great... can't wait to use it in videos... I will be posting an unboxing of it which I'll post as a short very soon...

@AndresSmokingHotFoods My Xmas was fine.I got 50 bucks and my sister gave me a hot cocoa mix with 10 marshmallows!

@DarrenLee73 good to hear.... I just buy myself stuff if I want it... the joys of being an adult... being a kid was so easy...

@diethertvonnickisch-rosene5959 thanks so much... i will definitely be making these again...

thank you so much... I really appreciate that... all the best to you and your family during this holiday season.... happy eating...

yes that is important to do for the home user because in most home smokers you can't control the air flow, temp and humidity which can be done in commercial units.... that being said I don't normally do that and I come out with a great product.... but next time I make some I will be trying the fridge thing first... thanks for watching,,,,

lol,, nope.... I thought I could get away with using them but that didn't work so well.... I won't be doing that again...lol

thanks so much... I will definitely check it out... i always love to learn about different meat from different parts of the world...

lol,, thanks for watching... yes it is expensive but i'm only cooking for myself so I eat well and pick what I like,, i appreciate the comments... have a good one...

@hojobbq thanks so much... I appreciate it .... you are correct .... the meat still needs to lose the water which turns it into this fantastic product..... if you have a dry ager or a modified fridge to control the temp and humidity this would take several months to achieve..... the nice thing about using the dry aged bags is that it's done much faster than normal.... thanks for watching...

@BigWood76 thank you so much... I really appreciate that ... I'm happy you are enjoying the videos... I'm trying to do it in a way that most people will get it and not bore you to much..lol.... have a great day...

thanks so much... i will have to get you some... this turned out great... must make more...

@robertsmith6342 thanks for watching... and if you do make it for the holidays let me know how it goes for you. .. thank you...

@hojobbq thanks so much for watching and you are very welcome... I love creating these different meals... just trying to spark that creativity in the kitchen for people...thanks... have fun with family and friends...

thanks so much...another winner in my books...

@jonahjurgenelflein8645 thanks so much for watching.. I appreciate that.... I will be making more soon and will have to try that.. commercially when you can totally control the temp and air flow and humidity you don't have to but I see the benefit of letting it dry out a bit before cold smoking.