I just wanted to thank you, you have made me a sausage king in my area as well, your recipe was awesome and the best! you can't this in any store for sure.
Hey buddy, I just stumbled on your channel. This is the second d or third video and just wanted to let you know how much I'm enjoying your videos. You have a very easy to watch and listen to style. I'm learning lots and I cant beleive your channel hasn't blown up yet. When your a rich n famous youtuber remember I was amongst your first followers. Have a great day! I hope you have a venison summer sausage recipe. If not, maybe a future video idea. Cheers to ya sir
Recipe was good, then I saw you had Brittany Spaniels. (Yes I know the ACK doesn't classify them as such anymore but I I grew up calling them such.) So instant thumbs up!
1 tsp per 5lb of the total weight of all the ingredients including the water when in brine. This one is still about a teaspoon too much, but within safe guidelines. Thanks for the question!
Appreciate your response. That said, I've been making bacon for many yrs, and I've never read where they included ingredients/water for a total weight to justify the amt of Pink 1. i use the EQ method, Diggin Dog calculator showing everything in Grams. it shows the % needed then the grams per weight of the meat, and in some cases...like for Canadian Bacon, meat thickness. And the cure time is usually 7 days for Pork Bellies, and 14 for Canadian Bacon per meat thickness. I plan to make Goose Pastrami this yr yet.....so why i landed on your Channel. Thanks
I’m planning on making this with 2 2lb venison roasts and and a 3 lb beef roast. Any chance you could let me know the brine recipe I should use for that much meat? Sounds like this is for 5lbs but you tweaked it for 7 so not sure if the amounts you give are for 5 or 7lbs
You'll be good to go if you up the recipe by another half. 1-1/2 gallons water, 1-1/2 cups salt, 1-1/2 cups sugar, 1 cup brown sugar, 63 grams cure #1 and the spices. Good luck and thanks for watching!
Very good just followed your recipe for goose it was delicious
Goose meat is criminally underrated. Wild goose pot-pie is my absolute favorite. Thanks for the comment!
Made this last year with Venison, made incredible Reubens out of it. One of the, if not the best sandwich I’ve ever eaten. Phenomenal
Great to hear!
Great to hear!
Venison pastrami reuben sandwich...OMG! that looks good.
This is the best video out of all the others I've watched. Thank you for posting.
Thank YOU for watching!
I just wanted to thank you, you have made me a sausage king in my area as well, your recipe was awesome and the best! you can't this in any store for sure.
I don't remeber the last time my mouth watered this much
Just made it today again, fresh out of the smoker. It is truly amazing! Kids can’t stop eating it, and me!
Yes!
Hey buddy, I just stumbled on your channel. This is the second d or third video and just wanted to let you know how much I'm enjoying your videos. You have a very easy to watch and listen to style. I'm learning lots and I cant beleive your channel hasn't blown up yet. When your a rich n famous youtuber remember I was amongst your first followers. Have a great day! I hope you have a venison summer sausage recipe. If not, maybe a future video idea. Cheers to ya sir
I don't know how I missed your comment, but thanks for watching!
@@AgeofAnderson no worries.
Very Nice Job
This guy is an instant classic.
The music alone had me rollin lol
So true.
What is that silver skin?
Delicious looking sandwich and beautiful dogs!
Thanks for watching!
God bless America, good looking pastrami
Thanks for watching!
Cool video! That venison cut is actually the Sirloin Tip.
Thanks for watching!
Been wanting to try this for a while. This weekend it's on my agenda, hopefully it goes well lol.
My eyes just rolled back in my head
The recipe and the results look awesome, but I'd like to say that the cut of venison you used was the sirloin tip and not the top or bottom rounds
o man that sandwich looked nice!
Thanks for watching!
My GOD that looks soooo good. Now I got to see if I have any roast not grounded.
Thanks for watching!
geeezzz. that with colemans mustard. and a frosty cold beer...count me in
Oh Yeah!
Recipe was good, then I saw you had Brittany Spaniels. (Yes I know the ACK doesn't classify them as such anymore but I I grew up calling them such.) So instant thumbs up!
I just found this recipe....How did you come up with 4 teaspoons of Pink 1# for a total weight of 5lbs of meat? One tsp per 5lbs is the safe amt.
1 tsp per 5lb of the total weight of all the ingredients including the water when in brine. This one is still about a teaspoon too much, but within safe guidelines. Thanks for the question!
Appreciate your response. That said, I've been making bacon for many yrs, and I've never read where they included ingredients/water for a total weight to justify the amt of Pink 1. i use the EQ method, Diggin Dog calculator showing everything in Grams. it shows the % needed then the grams per weight of the meat, and in some cases...like for Canadian Bacon, meat thickness. And the cure time is usually 7 days for Pork Bellies, and 14 for Canadian Bacon per meat thickness. I plan to make Goose Pastrami this yr yet.....so why i landed on your Channel. Thanks
You deserve more subs.
Thank you and thanks for watching!
I’m planning on making this with 2 2lb venison roasts and and a 3 lb beef roast. Any chance you could let me know the brine recipe I should use for that much meat? Sounds like this is for 5lbs but you tweaked it for 7 so not sure if the amounts you give are for 5 or 7lbs
You'll be good to go if you up the recipe by another half. 1-1/2 gallons water, 1-1/2 cups salt, 1-1/2 cups sugar, 1 cup brown sugar, 63 grams cure #1 and the spices. Good luck and thanks for watching!
I feel like I'm watching an instructional video from the 50s
The golden age of UA-cam. Thanks for watching!
what is that the theme song from. song at end slicing?
It's an Imovies freebie. ua-cam.com/video/Qtc7LMKVbWA/v-deo.html