How to Make the Best Sausage I've ever tasted - Holy Voodoo Jalapeño Cheddar
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- Опубліковано 30 вер 2024
- How to Make Sausage - Holy Voodoo Jalapeño Cheddar
This is the best sausage that I have ever tasted!
Sausage making is an art and a differentiator in Texas BBQ. Gone are the days of simply being able to offer an all beef or all pork sausage at Texas BBQ joints. In order to make the prestigious Texas Monthly Top 50 BBQ Joints list, folks have to get creative with their sausage making.
My friend Dayne Weaver, owner and pitmaster at Dayne's Craft Barbecue makes some of the best sausage you have ever tasted. He has been a Meat Church user since prior to opening his BBQ joint. He came to me with this suggestion to make a Holy Voodoo Jalapeño Sausage. Man is it good!
The sign of a perfectly created and cooked house made sausage is the snap on the casing. Spoiler Alert: You are going to like the ending of this video!
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Welcome to the official Meat Church BBQ UA-cam channel! Meat Church is a global lifestyle BBQ brand and has one of the largest social media reaches in the world of outdoor cooking. The unique brand offers some of the most popular craft BBQ seasonings, apparel, recipe development & live fire cooking instruction around the world. Matt Pittman is the pitmaster and the founder of Meat Church BBQ. He is an expert and respected authority on outdoor cooking. Students travel from around the world to attend BBQ schools in his private outdoor kitchen. Make sure to subscribe and enable ALL notifications!
#MeatChurchBBQ #HowToMakeSausage #JalapenoCheddar
There's got to be a million sausage / how to vids on the net but thissun by far was the most comfortable and easy goin to watch.
Amazing feedback. Thank you so much Brian!
“Thissun?”…🧐
@@johnlebzelter4208 yes.
Southern (and points SW) dialect.
This and Bradley Robinsons (Chuds Bbq) are the only two I have saved for my personal tutorials.
Check out chuds bbq!
First time I have ever tried to make a sausage. Watched this video 6 times, bought all spices/flavorings. I only have a KitchenAid, but followed these directions. I took the 3 day route in making these. I HAVE NEVER HAD SUCH AN INCREDIBLE SAUSAGE!!! This is the best video instruction I have seen.
I just made about 30 lbs this. I have to admit, even though I let it overcook a bit, it was hands down the best sausage I have ever made and the taste was phenominal.Thanks to you and Dayne for sharing this recipe.
Same. Made it and it was the best I have ever made!
I added smoked cheese and replaced half of the Paprika with Smoked Paprika...OUTSTANDING!
I've made a sausage for a little while now, but this is my most favorite. And the Smoked Cheese and Paprika just sends things over the top awesome.
Thank you guys for putting these videos together!
El
I’ve seen a number of folks use High Temp cheese and I noticed you guys just used regular cheese. Is that a bid deal? Pros/Cons, thoughts?
I've always been told to have my cut up meat almost frozen and put all the components of my grinder (not the motor) in the freezer for awhile while the meat is getting chilled but neither of these were mentioned in this video. Curious as to why or why not follow that procedure. To date I have made every one of the Master's recipes so Thanks again to you for your humbleness and the Masters for sharing their knowledge to us mere mortals.
Eh, it doesn't hurt, but it's not critical. The meat if you follow the real recipe chills again overnight. They were doing such a small amount on a industrial grinder that it didn't really matter.
I think the most notable thing about casing them that they didn't mention that somebody new to this might not know, is when you're spinning the sausage to make a link, you want to alternate which direction you are spinning so the links will hold tension on each other and keep the ends tight. Love these videos
As long as it isnt half salt and chicken guts like most and no Fennell seed . Or Grocery store sausage, then ill pay for it.
good tip
Brilliant tip. I made some last month and undone the link before not knowing this
If you watched the video you would see the direction change
@@jimmyfumbanks6081fennel seed is the only reason I eat sausage
So I made your sausage. I think the flavor is fantastic. My question is why smoke to 155 degrees then add cold water then cook again? Why not just cook once to temp?
I love teaching videos like this. I’ve just started making sausage in the last year. Thank you for all the tips and tricks. I’ll actually be in Ft. Worth this weekend. Oh and the Meat the Masters series is great. Giveaways or no giveaways, I’m still a fan.
Meat Church is what my wife calls her co-Ed Yoga class. Not sure why
HAHAHA. I''ll take it.
I’m in one of them, might know her.
Great video! I just got the Meat Your Maker 1HP Dual Grind grinder and their 15 lb sausage stuffer. Can't wait to try out this recipe!
AWESOME!!!!!!!
gonna try this soon , just have one question i noticed you didnt add any liquid , curious as most recipes call for 10% , THANKS
Just want to say you guys do it right! I'm from West Linn Oregon and Tillamook is just down the road. Black label chedder is great and we use it in many of our sausage recipes. Thanks for all your how to videos. Keep sharing and teaching folks how to make the best food to eat. Thank You! You Rock!!!
Thanks for that show guys. Very organized, simple, straight forward process. I bet using a smoked gouda would also give great results.
Excellent video production every time! Thank you Matt and thank you Dayne for doing this!
Our pleasure. Thanks for the feedback and for being here!
Your meat mix was too dry, you needed to add some liquid which would have made stuffing MUCH easier!. That would have helped massively as well with eliminating the vast majority of the air pockets you were getting while stiffing.
Can’t get enough of these. Please do a jambalaya video and a chili relleno! I’ve been looking for good recipes for those and yours are always the best! If you had a cable tv show I’d never miss an episode
If you want a jambalaya recipe check out Isaac toups
A buddy sent me this link after trying my first sausage attempt, so now I not only have a new corner of BBQ to obsess over, but now I've got one more entire YT channel to binge, because this was one of the finest how to videos I've seen. Thanks for the content, and well done!
Great video, and great tips. I appreciate the extra discussion on cooking/overcooking; I have definitely overcooked many of the sausages that I've made!
Great video! One tip someone gave me was that I can quickly cook/griddle a small patty of the mix to check for taste (also makes a nice snack). Keep on making these videos!
Yes you can, but they also told me to wait at least 12 hours eat meat when adding curing salt.
WHY always pork@#?
Beef sausage is better for you
This was one of your coolest videos. I'm pretty new to all this but this makes me want to go out and get a meat grinder to give this a try!
Glad you enjoyed it!
I have people in the family that don’t eat pork. Can lamb be substituted for meat and casing?
Great video and so nice of Dayne to share his recipe and methods! Quick question - what's a good sub for the brisket trimmings? Love this Meet The Masters series!
More pork. Or any beef\fat.
"One gram per pound" Have you guys been hanging out with Canadians? Because moving between Imperial and metric in the same sentence is... our thing.
I was so impressed to see your T Shirt that said Waxahchie,Tx.I was born in Waxahchie,it blew me away,to see. My home town in a cooking video,I live now in Colorado,so this was a treat, plus Tx. Red chili it was awesome the chili
Oh, heck, okay, y,eah
I wanted to see Santa Maria grill or smoke meat 🍖 which is better
Friend from work told me about meat church a few days ago . Love to grill on my flattop so I ordered three bags of seasonings for the first time. After one meal loved your blends so much already ordered my second batch of seasonings. Can't wait to get my voodoo and Texas sugar this week ! Thanks Matt!
Made this with venison and pork butt. Substituted powedered chipotle for the jalepeno and added 2 tbs powdered garlic. It turned out great. Actually better than great. Probably the best sausage I have ever made.
Thank you Matt and Dayne! I love homemade sausage, have never made my own. I was just (again) at John Lewis BBQ in Charleston SC (originally from Texas) just for his Hot Guts sausage. Charleston is a 400 mile trip for me, so I need to start making this myself! Thanks again. 🙏🏻
Great video! Thanks for your generosity of knowledge! Would this work with a 50/50 venison blend ? Also didn’t use high-temp cheese?
Great video Matt. Please keep this going. I am learning so much from these videos...
Thanks, will do! We have another guest pitmaster video next week.
can we order these sausages online?
Thanks for such an interesting and informative video. Really want to try this.
My pleasure!
A pair of friends building meat, and sharing recipes. Incredible video, the drool factor is heavy up here in the north, fist bumps from Canada :)
Thank you to both of you for making this video. It was really comforting to know how easy it could be to do this but also inspire me to expand my ways of barbecuing. Much respect!!
Respect to you for watching sir!
This is what it’s about. No gatekeeping recipes just sharing the love. Thanks guys
Great video, I had a question about the cheese and powdered milk. Is there an advantage to using the high temp version of these products versus fresh for sausage?
I have the same question. Other tutorials call for hi temp cheese so the it doesn’t melt prematurely.
I can’t love this video enough. The sausage at Dayne’s has the perfect texture and the flavor is always spot on. It’s amazing all the hard work that goes into one of the cheapest meats on the menu! Oh and I agree with Matt those burgers are 🔥 🔥 🔥
That Burger is not fair!
I’ve never cased sausage but my wife listened the video as I was watching it and as it finished asked me where I could find the casings.. I think that was a hint.
I’ve only been smoking since Labor Day but other than my first brisket (bone dry) everyone raves about how good my smokes are. Thanks for your seasonings and videos because it surely helps us beginners.
Great episode. Keep em’ coming
Yessir! Shooting another this week.
I love your down to earth, low key and expert presentation. I’m learning so much! Thank you!!!
Please remember that #1 curing salt needs approx. 24 hours to activate and to be safe for consuming. It is toxic if not allowed to do its work. It can easily do this under refrigeration. Mix your ingredients, case it, then keep cold on a wire rack or hang it before moving on to the smoking. Air drying in the fridge will tighten the cases too.
Made a double batch smoked over peach and pecan. They turned out great but were both leaner and spicier than expected. If I do again, I will bump the fat up to 20% and dice the jalapeños a bit larger.
Thank you for the tips. I'm thinking about making this one. How was the salt level using the Voodoo rub?
If ever there was a personality that could positively accentuate Matt’s as a co-host in the long run, surely it’s Dayne’s. Just a thought 👌
This was great. I do wish all the barbecue and sausage guys would learn cold smoking is not over 100 degrees.Normall between 65 and 85 degreesI need to learn the right terms. Great video, and I love the channel.
Being new to sausage making, I decided to make this recipe. I would have had to order the jalapeño powder because I couldn’t find it anywhere in my area. That said I decided to omit the jalapeño powder and I absolutely do not regret it. Sausage making is definitely a new learning technique and I am hooked. That said….as a first batch of homemade sausage I feel like I knocked it out of the park!!! Absolutely fantastic!!! I only cooked 2 and will finish day 3 tomorrow. I have a pretty large collection of rubs from kosmos to fire smoke society, you name it I probably have it. Meat church is definitely a staple in my bbq collection and these videos are great!!!! I have definitely learned a ton from these videos and my bbq has turned out top tier as a result!!!
Thanks, these things are freaken delish --- I'll make them again for shure. ❤❤
Self-proclaimed BBQ "Bro Masters." The universe of USA BBQ is 99.9% self-promotion marketing. "Masters own secrets." Complete BS! These guys are the modern face of it!
Very interesting to see Dayne doesn’t add any liquid to his sausage. But so glad he used regular cheese and not the high temp stuff! Great snap!
he needed to add some water, high temp cheese is just lower moisture content cheese. Save some money and chunk up regular cheeses and dry it out in the fridge for a little bit. Same stuff a lot cheaper and easier to get.
I loved this video. I have been wanting to make sausage for quite a while and this was an excellent "how-to" video that was extremely easy to follow. I do have a question regarding storage/freezing of the sausage for later use. Is it better to freeze after the first cold smoke? I'd like to make a batch to enjoy or give to other folks. Thanks again!
I have been looking for a video to educate me on my first attempt at stuffing sausage with my grinder and sausage attachment i got for Christmas. Wow you guys have went above and beyond with this instructional video. Every question and thoughts that I've had has been answered. Thank you guys.
The only burger I’ve had better than Dane’s is TastyTown Cafe in Corsicana. And it’s still completely undiscovered. What a gem of a secret restaurant!
Curing salt make no sense if you're not putting this meat for at least 24h in refrigerator ! It makes even less sense to dilute curing salt with spices! Curing salt is a preservative, so you should first MASSAGE it into the meat, leave the meat for at least 24h ina fridge, and put spices after that in! And if you will eat whole meat in the next 3-4days: it makes no sense to put curing salt in your sausage at all! 🤦🏻♂️
I’m sorry if this is a repeat question, there’s far too many comments to read through . If I wanted to make a large batch for my freezer , at what point is it best to freeze them? When they are raw links? Or after the first smoke? Or after the final cook? I’m thinking the raw, but I’m hoping i can get an answer from someone more experienced than myself. I am a new subscriber. I just discovered your videos and I am hooked.
OK I finally got a smoker dedicated for making sausage and set up time to make my first batch. I remembered seeing this video so I did two sets of 5 pounds of sausage and one of them was this. I’m gonna give it 10 out of 10 stars! The flavor was simply amazing. The other recipe I used was also a jalapeño cheddar and it was very good but this one simply has an explosion of flavors. The sausage came together very well and my new smokin-it pro smoker did an excellent job. Once again, thank you for your great videos.
If leaving on a sheet pan instead of hanging, I’ve gotten good results putting the sausage on a wire rack. Allows the cool air to circulate a little bit more.
Great tip!
This is great I did this and was hit my first time ever doing sausage. Do you or dayne have another receipt for the non spicy folks? Other than just backing off the peppers on this one??
I'd like to add a correction. At 8:54 you say it takes more time than people are "willing" to spend. Naw bra, it's more time than us working class "have". To spend.
Thanks for the great content, very informative. This is my next recipe/cook to try out, right after your Texas Red Chile. I have a Chuck roast going on the smoke for that shortly.
When I double grind I usually add all the spices & mix on the 1st grind, do a spice taste, adjust if necessary only then I add the curing salt then grind/mix.
I really appreciate you and everything you do. I've learned so much from the stuff you share, and all your seasonings make it so much better. Much love brother
Thank you much Gregory!
I'm making this sausage this weekend. It is my 1st attempt at making sausage. I've cut up the meat and added the spices. Now it's in my fridge waiting until tomorrow!
That snap 🫰! Dang.
I'd like to use near 8 lbs of pork and add some beef fat from a brisket trim. Is this ok? Should I use a little more seasonings/cheese/jalepeno since I'm going with 8 lbs?? Sorry for the silly question as I'm new at this
Getting prepped to do this again. First batch was awesome! Can anyone ID that knife? It looks like it would do the job cutting meat or killing zombies.
1st Time viewer, new sub from me. These look so good, I hope I can get the Meat Church Holy Voodoo seasoning here in the UK.
you can always learn something....while I was always patient in the seasoning process (season "stew beef" size pieces over a couple of days), I was never patient enough to put the finished product back in the fridge to let the casings dry out...gonna do this from now on...great video and it looks delicious!!!!
Love the video and can’t wait to try tomorrow! Quick question- are there any alternatives to the milk powder? We just had a kiddo and have had to go dairy free. Thanks in advance!
Matt I just wanted to say I subscribed to your channel quite a while back. I didn't know what my passion was for most of my life. I'm about your age to put it in perspective. To make a very long story short, watching you and everything about the way you do what you do and all the reasons you do it, has helped me to find that passion. Keep on doing what you do brother don't stop. Finding something I love to do has changed my life. If your work has helped me, no doubt it has helped and will continue to help others. Meat church 4 life brother.
You guys are killing me! Right now I'm wishing I had the equipment to make sausage. Thank you for sharing what you do. I do pickup a recipe from people like you here on UA-cam that I can use. Thank you
If I wanted to freeze these for later use, at what stage would you recommend freezing, before or after the cold smoke step?
Thank you,
Jason
Did he say he used 1gram per 1lb of meat to determine the amount of pink #1 curing salt? Isn't that amount really high?
1 teaspoon for 5 lbs of meat
Back wall needs an A or Bama on it somewhere! Appreciate these videos!! RTR
Roll Tide!
What part of Texas you located at? I'm from San Diego. Id love to come check out your restaurant. 😁
Great recipe and instruction, thank you! We made these for Labor day, and decided we need to double or triple the recipe for the next time because they were SO good.
Loved the video, any chance in skipping the curing salt? Can you add more Voodoo seasoning to substituta the sodium nitrate?
I noticed you didn’t add 10% water to product weight.
I believe it’s added for moisture to the end product.
Anyone know where to get a "hot' jalapeno powder? I got jalapeno powder from my spice sage but there's no heat.
The look Matt gave had after Dayne popped that casing was one of love 😂😂 I think I’m going to buy the equipment to do this soon! Great video!
You can buy a cheap grinder that stuffs at Harbor freight for about 50 bucks. Its what I use because I dont make 50 lbs at a time. Is it as good as a 500 dollar grinder and stuffer can do? Probably not but its dang good sausage
@@ricsbbq9999 I actually just seen one of those yesterday and I was curious as to the quality. I think I’ll give it a try. Thank you!
@@bryersmith6693 I have a video on my channel. Its not fancy production but you can see how its stuffs.
Ask Keith :Starmer. He knows a thing or two about sausages…..,
GD dudes, looks amazing. You inspired me. After trimming/seasoning a brisket the night before on my last cook, and knowing the value of a long/slow ferment on things like sourdough and pizza crust I am guessing the three day process is not only worth it, but actually makes life more manageable when producing deliciousness like this. Also, as soon as I started the video in my mind I said, "this is going to rock with Tillamook" so I was beyond thrilled to hear y'all use it. So glad the cheese made its way to Texas. Thanks.
One of the best Masters videos in the series (and they're all excellent)! Thanks Matt, but only one problem, it will result in the spending of MORE money on BBQ equipment!! :D
True, Mark!
Just wondering if you’re planning to prep this for future serving, do you do the second smoke just before serving or do the second smoke then store it?
Great video and channel! ..How long after cold smoking can you wait for the final cook?
Can the first smoke be done on my Treager at 160°? Is that still a "cold smoke"
I'd like to compare meat church seasonings vs Twistd Q.
Make sure the sausage is COLD when grinding or else you could end up with a dry or crumbly sausage.
When I first heard about DCB, it happened to be a Saturday morning. I loaded up the wife and kids, drove an hour and showed up around noon. Waited in line for less than 20 minutes, got the entire tasting tray almost immediately, and fell in love. I'll get to the food in a minute.
Lola's trailer park (the tucked away secret in FW) was so cool. It was like a dream backyard with a stage, great live music, and open garage doors to an awesome bar. Fun fact: the bartender was the lead singer for Kansas City Nighthawks, an incredible local band that's quickly picking up steam. I recognized him, he clocked out, poured himself a beer and had one with everyone on our side of the bar. How unique of an experience right? Now the food.
I know its easy to say "wow the bbq was amazing, so good" yadayada. I can't express to you the detail. Every single item on that tray was so specific in flavor, so intentional, perfectly composed like a classical arrangement yet whimsical and relaxed. Even the turkey breast was single handedly the juiciest and most flavorful turkey I've ever had (unpopular opinion I think BBQ turkey is stupid, this stuff however, was not). The normal entrees were unlike any brisket, pork, or ribs I've had before. Frito pie, street corn, incredible potatoe salad, green apple coleslaw, and my favorite, cinnamon spiced pickled onions. One word; unbelievable.
To top it off, as if you couldn't tell, Dayne is one of the most humble dudes. I'd never met him before he handed me my food. I'd told him how proud I was of him for making it from his humble beginnings in the backyard to the TX Top 50. Every backyard BBQ man's dream. He stopped and thanked me genuinely. I told him I dream of making it one day and he said it was the hardest he's ever worked but it was worth every second.
I'm sure this sounds over dramatic and there's always speculation that the reviewer doesn't have a taste for real bbq, which is possible. Living in rural Texas and traveling often, specifically to eat bbq, I'd like to think I have a refined palate for the stuff. Regardless, just trying to show some love for a humble, legit BBQ master and his family. His shirts say it best, "Work hard, Be nice, Eat BBQ."
AMAZING feedback. Dayne and Ashley are THE BEST!!! Thank you so much for taking the time to write all of this feedback. -Matt
Wow what a great video!. Awesome recipe I am going to try this weekend. Appreciate the content, I wish I was in Fort Worth to check out the restaurant. Thanks guys Thumbs up! Rick
Thanks for watching!
After you cold smoke them and put them in the ice bath. Once you pat dry them can you finish them off and serve them the next day?
24:55
“Oh man… dude”
My thoughts exactly.
Hell Yes! That's been a long week waiting on this video. Dyane thank you for sharing this recipe. Great see you do not have to use Hi Temp cheese. I look forward to
you showing how to make your what, 15 other sausage recipes. :)
Matt- Margarita and smoked salsa were a big hit for the game... Cowboys weren't. Next year !
Just dice your cheese up and put it in the fridge to dry out a little. High temp cheese is not needed.
Hello Matt!! Love all of your videos and spices! Could you please do a video on pellet flavor selection and your favorite brands please? Thanks and God bless!
Great idea!
He has his own blend with Treager. I think we know what his preferred brand would be lol
Meat Church BBQ- what casing do you use and are there different diameters?
@24:44 I wish i could eat a whole one of those smoked sausage, ever since i got shot i have to eat off the children's menu literally.
Cant' believe they didn't mention that you want your meat to be very very cold when grinding. Such a crucial step to making good sausage.
It's winter and cold outside so we felt like that was obvious.
@@MeatChurchBBQ yeah real obvious 🙄 Meat should be chilled to 32 degress F to prevent fat smearing when grinding but you would think if you're making an instructional video that would be important to explain.
Did you use high temp cheddar?
No
How necessary is curing the meat? Aren’t curing salts toxic?
gotdamn those sausages look bomb af. the color on that after it's cooked is crazy