Oh Joe you make me soo happy. I've got all my seasonings from PS just waiting in the box. Come on MEAT!!!! Send me my stuffer!!!! I can't take this waiting around anymore.....BTW, that snap sounds like you stuffed your mouth with kettle chips...Between you and the Bearded Butchers, I feel fully educated and prepared for my own sausage making adventure.
That's a huge compliment being in the same sentence as The Bearded Butchers! Hope your product comes in soon. I'm here if you have any questions buddy!🤘
"Lets check for Snap the old fashion way, SNAP, lets try that again, SNAP lets lol Awesome job Joe, don't turn your back on your smoker if I'm in the neighborhood! I make a lot of summer sausage, low and slow, only way to go. The only time I have experienced rendering of fat or wrinkling is if the temp in the smoker gets about 180° or above. Found it interesting you only bumped it to 175°. 😉 Gotta love a man that does his homework. Very wise indeed! 👍👍👍👍👍 TYFS Joe, Stay Safe and Well Mark and Rosa
Love all your shows, Joe. You sure make me miss Texas so much. I'm retired in Arkansas now and these folks sure don't do any BBQ like I was used to in Texas. Very sad!
Great job on the brats Joe, and big props for being able to dial your offset down to perfect low temps to do this! Great tutorial and each step explained very well!
Joe, every time I see you making bratwurst my mouth start watering!!! I'm a Wisconsin man, brats & cheese go hand & hand!!! I have been making sausage like its going out of style! MMM, they are so good!!!!!!!!!!!!!!!!! Love the video!
I’ll send my address! Man those look great. Good explanation! I need to talk the wife into that grinder. I guess I am going to need to build a room in my shop to hold all this stuff I am accumulating.
Wow! Another great video. Might think about going to Serrano or Habanero peppers for that kick. Jalapeno peppers today are modified to grow physically larger with less heat to appease the huge Popper craze.
I have a question. If you wanted to freeze these , do you put them straight in the freezer after stuffing them or do you need to smoke them to a certain temp first. This confuses me. Thank you. Just leading to do this. 👌
Seen a few of your videos now. Like how you explain things and how you show it, so a new sub from me. Only thing I wish was that you also gave the spices in grams. Spoons are so inaccurate since spoon sizes standard vary around the world. A very hungry hello from Norway. PS. That snap though. I heard it and was wondering what it was, so I opened your video and found out it was you eating a bratwurst! :D
I'm just getting into making my own sausages and this will be my first time my question is can I hang the sausages up on the inside of my smoker without cutting them into links, will this effect the smoking time or flavor I have a propane smoker that stands upright, I'm glad I came across your video you make the process so effortlessly easy
Hey Joe, those look amazing!!! FYI, your store here needs to visit with you, and as long as your coming to town, well you know you might bring a brat or 30 😜😜🤣🤣
Thank you for the education. Just ordered some mixen's to do my 1st batch of brats n hot Italian sausages! Cheers to not sucking at something new!!! Lol
Hey there Rooster! Nothing wrong with collagen casings. There is a little bit of a texture difference compared to natural casings but it gives you options for those that may not eat pork. 👍
Delicious looking brats and great step by step video. I bought the cabela’s 11lb stuffer and haven’t unboxed it yet - now I am curious about the left over in the tube. Will have to order that seasoning pack.
Joe great job and video bruh! I see only one thing on your last sausage making video. You said before starting your grinder you like to put some meat in it. I didn't see you do it this time around..😂🤣😂👍🏽
You my friend are paying attention. 👍 I actually pre primed my grinder off camera. I had all 10lbs on the hopper and also some in the throat of the grinder. Thanks so much for watching Andre!🤘
Smokin Joe’s pit BBQ I like watching all of your sausage recipes AND cooking You’re a briskets .. could you come up with a pineapple bratwurst sausage. Link
Love the channel man! Question for you: when you have your cured sausage cased and it goes into the fridge to dry out, can you leave it longer than 8 hours but less than 24? Most recipes say "overnight". I just wanted to make sure 18-20 hours before smoking was fine.
Great video. Starting my first sausage this weekend. I have pork and elk meat and will add some cubed cheddar. I have the #8 grinder and the 20 lb mixer....stuffer not in stock so I'll have to borrow one. Do you own a mixer?? Meat your maker has that mixer that will hook right to your grinder....sweet setup for sure!!
You only need the speed cure when you cold smoke them. If you're just going to make them and grill them or smoke them at a higher temp , you don't need the speed cure/curing salt. 👍
If there is any time where your meat is going to be held in the danger zone temperature wise, and in a low oxygen environment for longer than 2 hours you should seriously consider using Curing Salt. When making any ground meat product you are making the inside of the meat grind a low oxygen environment, so if you expect your product to ever be held at a temperature of between 47F - 140F for 2 hours or more then you need to use curing salt to be safe. Here is a video that covers the Curing salt and when to use it: ua-cam.com/video/m4OuOZulHUQ/v-deo.html
Hi Joe, just a couple of quick questions. How come you don't run all the rest of the ingredients through a second grind or maybe even a smaller grind? You mentioned you have a mixer for mixing larger batches of sausage. What type of mixer do you own? Something like a LEM Meat manual hand mixer?
Re-grinding is all up to you. It will help to mix in the seasonings and cure as well as make the grind a little less course if you use the same die, or much finer if you use a smaller one. It is not a absolute necessity to regrind. It really all depends on your taste and texture likes and dislikes. Some sausages are normally ground fine, but they do not have to be if you like them otherwise. As to a mixer, if you make 10 + pounds of sausage regularly then a meat mixer is a sizable help, but as he showed you it can be easily done by hand as well and it is cheaper as mixers are not inexpensive, that is good quality ones. Smaller batches are easy to mix by hand or in a large stand mixer like a Kitchen-Aid. The only thing that he did that I would not do is to mix in the cheese as soon as he did. It is better to mix your sausage until it is tacky then add the cheese as it is, unless you add it frozen, soft and if you add it to early you can end up breaking it up and not having the nice cubed pieces in your finished product.
The Ice bath is to stop the cooking process and to set the casings so the they are less likely to get shriveled and crinkled. If you don't shock them in ice water they continue to cook and the temperature will actually increase internally for a short time after being removed from the heat, you could end up Fatting Out the sausage and when you reheat them they could be dry and crumbly.
The Ice bath is to stop the cooking process and to set the casings so the they are less likely to get shriveled and crinkled. If you don't shock them in ice water they continue to cook and the temperature will actually increase internally for a short time after being removed from the heat, you could end up Fatting Out the sausage and when you reheat them they could be dry and crumbly.
@@SmokinJoesPitBBQ Thank you for replying. I ended up going with cubed block cheese. I heard it melts at a higher temp then shredded, but is still actual cheese whereas the high temp stuff is a bit less than actual cheese. We'll see how it ends up. Thank you for the good video. Watching you have 2 people to stuff them convinced me to get a foot peddle for my grinder. It made life a lot easier. I'm super excited to try my brats now.
@@northernprepper1173 As long as they have been fully cooked and properly stored you do not have to reheat them at all. You can eat then cold, warm them up in a microwave, put them in a regular oven, poach them in a skillet, ETC. to what ever temp you like as long as they have been fully cooked before Cold Shocking them to set the casings and arrest the cooking process so that they don't Fat Out and end up dry and crumbly when you re-heat them.
Hi Joe! I'm new here and may have missed why you dumped the brats into an ice bath. Can you explain that process, please? I have truly enjoyed the videos I've watched and am learning so much. Thank you!
The Ice bath is to stop the cooking process and to set the casings so the they are less likely to get shriveled and crinkled. If you don't shock them in ice water they continue to cook and the temperature will actually increase internally for a short time after being removed from the heat, you could end up Fatting Out the sausage and when you reheat them they could be dry and crumbly.
You can, but it would be best if you can have the Butcher grind you some that is 70/30 lean to fat. The stuff in the meat case is never high enough in fat to make really good sausage. You would probably have to order it in advance as they will not likely have what they would need on hand in short notice to get you the needed fat to lean ratio. If you do order it in advance you can also have them grind it as course or fine as you want it to be.
Hello Ray, doing this stops the cooking. Chilling them down and then re- heating them this way gives them a nice snap too. I vacuum seal them and when we're ready to eat them, all we have to do is grill them to 160°. 👍
The Ice bath is to stop the cooking process and to set the casings so the they are less likely to get shriveled and crinkled. If you don't shock them in ice water they continue to cook and the temperature will actually increase internally for a short time after being removed from the heat, you could end up Fatting Out the sausage and when you reheat them they could be dry and crumbly.
"In one pound of meat, you have 454 grams, so ten pounds obviously you have 4540. The rule of thumb is 10% of your total weight. 10% of 4540 is 454 grams." Bruh, did you just multiply by ten to divide by ten? LoL
I love everything about your video EXCEPT you made a critical error explaining the math calculation for your cheddar cheese! At the 1:41 mark, you said that the cheddar cheese is 10% of the total weight. Then at the 1:58 mark...you multiplied 454g x 10. That's a 10 to 1 ratio! That's not the same as 10% of the total weight!!! You should have multiplied the 454g x 9 for the total weight of the meat (4,086g)...and then added the 454g of cheddar cheese which would make it a total of 4,540g.
It is generally figured to use an amount of cheese that is 10% of the weight of the meat as an upper limit to the amount you add. So no it is not 10% of the total finished batch. You can add as much or as little cheese as you want to, but adding to much can be a little overwhelming to the overall flavor and texture of the sausage. You would have to make some experimental batches of your own to see how much you like in your sausages.
I still need to acquire the Drying Racks & The Meat. I am an Obcessive Compulsive. I'd like to ask that you Use a Stuffer Whenever You Are On Camera. Remember, "Children Learn What They Live". Most Video's that I've watched so far have the Presenter Not Using the Plunger while Grinding their meats. People will be Performing these actions with Children Around Learning how to Prepare their products. A Childs Hand will Fit Right into Your Auger and cause a Horrible Injury. In our area we have had an Asian Woman with small hands/arms get caught in a Meat Grinder so bad that the EMT's had to take the Machine to the Hospital.
Not Everyone watching you will have Your Grinder and a Childs Arm is Small Enough to enter your Grinder!! Bad Habits are Very Hard to be UN-Taught. Like I've already said, "Children Learn What They Live"!!!
@@eielson1978 If anyone is letting a Child use any type of equipment like this grinder unsupervised, then there is a SERIOUS problem with the Parent! The grinder has a guard above the hole and its PROPER use should NOT require the use of a plunger! IF you need to use one you are putting pieces that are to large in the opening. You should not have to push any pieces down the thought of your grinder. That includes regrinding! Your Force meat should be cold and all you should need to do is to cat paw it to the opening in small enough amounts that it falls in with out the need to use the plunger.
@@mikesmicroshop4385 For Every One thing that you are doing there are Dozen's that will Do it Wrong. If I could I'd send you a photo of a Dad who has what looks like a 4 yr. old standing in front of him while they cut the grass on a Lawn Tractor. BAREFOOT!!! The One Thing you can Always Count on is That People WILL DO STUPID THINGS.
@@eielson1978 Yes they will and all you can do is hope that the majority will not! It is inevitable that people will do stupid things, and as a very wise person once said, "You can't fix Stupid"! So if someone wants to push a rope that is their decision. I for one am not going to cater to the individuals in this world who have less common sense than a rock.
Oh Joe you make me soo happy. I've got all my seasonings from PS just waiting in the box. Come on MEAT!!!! Send me my stuffer!!!! I can't take this waiting around anymore.....BTW, that snap sounds like you stuffed your mouth with kettle chips...Between you and the Bearded Butchers, I feel fully educated and prepared for my own sausage making adventure.
That's a huge compliment being in the same sentence as The Bearded Butchers! Hope your product comes in soon. I'm here if you have any questions buddy!🤘
@@SmokinJoesPitBBQ Not just blowing smoke here Joe but your explanation and breakdown of the entire process is second to none.
0
That's a true test to maintain that lower temp on that big stick burner. Well done!
Hey Ry, it was interesting to see Pepe run at such a low temp. Thanks for watching buddy!🤘
"Lets check for Snap the old fashion way, SNAP, lets try that again, SNAP lets lol
Awesome job Joe, don't turn your back on your smoker if I'm in the neighborhood!
I make a lot of summer sausage, low and slow, only way to go. The only time I have
experienced rendering of fat or wrinkling is if the temp in the smoker gets about 180°
or above. Found it interesting you only bumped it to 175°. 😉
Gotta love a man that does his homework. Very wise indeed! 👍👍👍👍👍
TYFS Joe, Stay Safe and Well
Mark and Rosa
Hey Mark & Rosa! Summer Sausage is my favorite and I can wait to make some. I appreciate you watching. 🤘
Man that crunch sounded like a peanut brittle crunch! Outstanding!
It was a snappy one for sure. Thanks for watching Dean. 👍
Love all your shows, Joe. You sure make me miss Texas so much. I'm retired in Arkansas now and these folks sure don't do any BBQ like I was used to in Texas. Very sad!
Hey Roger! Thanks for watching sir. Hope you find some good q. Enjoy your retirement. 👍
im a big fan of this guy. so simple spoken and informative with no BS. love it.
Great job on the brats Joe, and big props for being able to dial your offset down to perfect low temps to do this! Great tutorial and each step explained very well!
Thank you Rus! This was such a great & fun cook. Just like many of your sausage videos, it's a labor of love thing. Thanks for stopping by buddy. 🤘
My bread roll was buttered, sauced and toasted just with the thumbnail. Humdinger Zinger! Thank you Joe, amazing!👏👏👍
Hey Mona! It was a snappy zinger! Thanks for watching.🤘
Joe you do a great job, not only on the looks of your products but how you explain things and do the video !! I'm making these!!
Best jalapeno cheese sausage video on youtube hands down. Thank you!
GREAT video! Thanks for sharing it!
Joe, every time I see you making bratwurst my mouth start watering!!! I'm a Wisconsin man, brats & cheese go hand & hand!!! I have been making sausage like its going out of style! MMM, they are so good!!!!!!!!!!!!!!!!! Love the video!
Very nice Keith! I want to visit Wisconsin some day to try the brats and cheese curds. Thanks for watching buddy.🤘
@@SmokinJoesPitBBQ Look me up when you visit!
So amazing, I have to quit watching your channel because every time I do I get hungry and jealous I can’t have any 🙂❤️❤️❤️❤️❤️
PS seasonings should give you a promo code! I spent a good chunk of change with them last week thanks to you.
Brats look legit!
We're working on that. I appreciate you watching buddy.👍
I’ll send my address! Man those look great. Good explanation! I need to talk the wife into that grinder. I guess I am going to need to build a room in my shop to hold all this stuff I am accumulating.
I wish I had more room to store my bbq stuff! Thanks for watching Biggs!🤘
Wow! Another great video. Might think about going to Serrano or Habanero peppers for that kick. Jalapeno peppers today are modified to grow physically larger with less heat to appease the huge Popper craze.
I see some Habanero cheddar brats in my future.👍
Joe your sausage videos are great and what a wonderful time of year to be doing them. Keep up the great work. 😃👍🔥
Thank you Victor. 👍
I enjoy your video's great job!! Keep them coming.
I can only watch these videos at certain times because they make me so hungry lol
Great job Joe. Your a sausage (bratwurst) making machine. You make it look so easy.
Thanks for sharing....
Thank you Crockett! Lot's of practice my friend.👍
Wow fantastic! Another great video from Smokin Joe!
Thanks so much Danson! I appreciate you watching.👍
Great video joe I love the way you breakdown the ingredients!!
Thanks so much Cesar!🤘
Joe if u love black pepper,get some Vietnamese black pepper corns for your grinder(amazon has them)there taste is like WOW,you'll never go back
Hey Nolia! I'm going to get some. 👍
Your the best Chef Joe; another outstanding job.
Thanks so much for the compliment Dan!🤘
Thank you so much! It`s a wonderful video. We can learn a lot & a lot from this video.
Thanks for watching 👍🏼
Really nice job on the processing side and the explanations. Looks great!
Thank you so much Nigel.🤘
I have a question. If you wanted to freeze these , do you put them straight in the freezer after stuffing them or do you need to smoke them to a certain temp first. This confuses me. Thank you. Just leading to do this. 👌
nice thanks joe
Thank you Ken!👍
Good Morning Joe!!
Morning!✌
G'day Joe i was just wondering what size are the Hog Casings 33 or 34?? cheers from Australia..
That crunch on the bite 💯👏
Great explanation with all the ingredients.
That's very helpful and keep up the great cooking going.
I enjoyed the video.
Thanks so much for watching DF👍🏼
Seen a few of your videos now. Like how you explain things and how you show it, so a new sub from me. Only thing I wish was that you also gave the spices in grams. Spoons are so inaccurate since spoon sizes standard vary around the world. A very hungry hello from Norway. PS. That snap though. I heard it and was wondering what it was, so I opened your video and found out it was you eating a bratwurst! :D
Yes indeed, I heard the snap. Those are great looking brats. Cheers, Joe! ✌️
Thanks Dwayne! These brats were so darn good buddy!🤘
On your Carolina BBQ, we also have mustard base sauce also
I'm just getting into making my own sausages and this will be my first time my question is can I hang the sausages up on the inside of my smoker without cutting them into links, will this effect the smoking time or flavor I have a propane smoker that stands upright, I'm glad I came across your video you make the process so effortlessly easy
Yes you can hang them. 👍
Hey Joe, those look amazing!!! FYI, your store here needs to visit with you, and as long as your coming to town, well you know you might bring a brat or 30 😜😜🤣🤣
HAHAHAHA! I ain't falling for that one buddy. Hopefully soon I can get out there again. 🤘
Nice Job Joe!!! I have YET to try my hand at making my own lol but i will. Those looked great just need a cold Shiner to go with it!! :)
Bro, you ain't lying! All 8 needed was that beer. These bad boys were pretty savage.🤘
Now I know why mine wrinkle up sometime. .. thanks
Thanks for watching 👍🏼
What a nice snap! Beautiful brats Joe.
I know right Brian. The sound was kinda loud. 😁🤘
Those look super tasty, Joe. Nice work!
Thanks so much for watching.👍
Liked the video Joe, WTG...👍🏼👍🏼
Looks delicious. I made my first batch of sausage last weekend. It was dry but okay. Definitely gonna copy your stuff
Nice Ruben, I appreciate you watching buddy.🤘
Thank you for the education. Just ordered some mixen's to do my 1st batch of brats n hot Italian sausages! Cheers to not sucking at something new!!! Lol
as always just the best looks sooooooooooo good
Thank you for watching Gerry!🤘
you have a way of inspiring me, Joe!! What's your thoughts on the collagen casings?
Hey there Rooster! Nothing wrong with collagen casings. There is a little bit of a texture difference compared to natural casings but it gives you options for those that may not eat pork. 👍
Wow what a snap on those brats great job Joe!!!
I could hear that snap👍 awesome brats‼️
Hey Bobbi! The snap was crazy. I appreciate you watching.🤘
Ohhhhhh SNAPPPPP....Joe!!! Those turned out awesome!! Now I want some brats...ugh...lol
Hey Jules, thanks for watching. These were snappy good!👍😁
Brother Joe the Sausage King 🤴you did an awesome 👌 job . Cheers!
Delicious looking brats and great step by step video. I bought the cabela’s 11lb stuffer and haven’t unboxed it yet - now I am curious about the left over in the tube. Will have to order that seasoning pack.
Hey Louis, it's not that big of a deal as I saved lots of it and had it for breakfast the next day. I appreciate you watching. 👍
Nice video - great info! Caught this from the Yoder group. Liked and subscribed.
Thanks so much for watching JP. 🤘
Bravo!!
Yeah buddy! Those look great!
Yo Jet! Thanks for watching buddy.👍
Joe great job and video bruh! I see only one thing on your last sausage making video. You said before starting your grinder you like to put some meat in it. I didn't see you do it this time around..😂🤣😂👍🏽
You my friend are paying attention. 👍 I actually pre primed my grinder off camera. I had all 10lbs on the hopper and also some in the throat of the grinder. Thanks so much for watching Andre!🤘
Looks great 👍
Thank you Mike!👍
Spicy!👍
Joe, nicely done ! I need a sausage recipe and want to do jalapeño cheddar but I know the judges at this comp don’t like any heat.....suggestions ?
I bet a beef & pork sausage would be great! This sausage here was really tasty and packed with flavor. ua-cam.com/video/WZwpzSsrBD8/v-deo.html
Thanks Joe. I watched that one twice .
Dammit boy 👍🏼
Thank you buddy!🤘
Dang... Nice sausage
Dang Joe! Ship a few of those up north to your boys in Colorado! Do you think jalapeño Cheddar is the most popular/common flavor?
I would think so. Maybe not in other parts of the country but definitely Texas, New Mexico (maybe green chile too) and Colorado.
I was just thinking of sending you all some. 🤘
Just my 2c. Probe should have been in the center...
Or was there a reason why you put it on the fire side?
Smokin Joe’s pit BBQ I like watching all of your sausage recipes AND cooking You’re a briskets .. could you come up with a pineapple bratwurst sausage. Link
That sounds delicious 🤘
Love the channel man! Question for you: when you have your cured sausage cased and it goes into the fridge to dry out, can you leave it longer than 8 hours but less than 24? Most recipes say "overnight". I just wanted to make sure 18-20 hours before smoking was fine.
Absolutely you can Chris. 👍
Thanks for the reply! My schedule doesn’t allow me to smoke it in the morning. Thanks again for the content!
Great video!
Thank you Mike!👍
Great video. Starting my first sausage this weekend. I have pork and elk meat and will add some cubed cheddar. I have the #8 grinder and the 20 lb mixer....stuffer not in stock so I'll have to borrow one. Do you own a mixer?? Meat your maker has that mixer that will hook right to your grinder....sweet setup for sure!!
Man I love Elk sausage. I have the 20lb mixer but I'd like to get the larger one that hooks up to my grinder. Good luck with your sausages. 🤘
@@SmokinJoesPitBBQ thanks for the reply brutha!! Keep the vids coming!!
What do you do with the casings in the water you didn't use?
I rinse them and place them in a container I keep my casings in with some kosher salt. 👍
By using speed salt should you wait a week before eating?
Why did you double smoke them? I like double smoked Kielbasa, would this be similar?
Looking good👍
Thank you bro!🤘
Would you need the speed Cure, if you are not smoking them?
You only need the speed cure when you cold smoke them. If you're just going to make them and grill them or smoke them at a higher temp , you don't need the speed cure/curing salt. 👍
If there is any time where your meat is going to be held in the danger zone temperature wise, and in a low oxygen environment for longer than 2 hours you should seriously consider using Curing Salt. When making any ground meat product you are making the inside of the meat grind a low oxygen environment, so if you expect your product to ever be held at a temperature of between 47F - 140F for 2 hours or more then you need to use curing salt to be safe. Here is a video that covers the Curing salt and when to use it: ua-cam.com/video/m4OuOZulHUQ/v-deo.html
Hey Joe, is that the 1/2 horse or the 1.5horse Meat Grinder you use? We killed my cabelas grinder processing a cow last weekend.
This is the 1.5HP. 👍
How do you recommend to get rid of chewy casings on brats?
MKe sure they're well stuffed, ice them down after the initial smoke and smoke them a second time. 👍
@@SmokinJoesPitBBQ thanks
I love your videos. But I don't understand why you have to pre cook the brats. Jonsville don't. Help me understand
Hi Joe, just a couple of quick questions. How come you don't run all the rest of the ingredients through a second grind or maybe even a smaller grind? You mentioned you have a mixer for mixing larger batches of sausage. What type of mixer do you own? Something like a LEM Meat manual hand mixer?
Re-grinding is all up to you. It will help to mix in the seasonings and cure as well as make the grind a little less course if you use the same die, or much finer if you use a smaller one. It is not a absolute necessity to regrind. It really all depends on your taste and texture likes and dislikes. Some sausages are normally ground fine, but they do not have to be if you like them otherwise. As to a mixer, if you make 10 + pounds of sausage regularly then a meat mixer is a sizable help, but as he showed you it can be easily done by hand as well and it is cheaper as mixers are not inexpensive, that is good quality ones. Smaller batches are easy to mix by hand or in a large stand mixer like a Kitchen-Aid. The only thing that he did that I would not do is to mix in the cheese as soon as he did. It is better to mix your sausage until it is tacky then add the cheese as it is, unless you add it frozen, soft and if you add it to early you can end up breaking it up and not having the nice cubed pieces in your finished product.
Damn those look delicious
Thank you Alex!
Joe what kind of wood you using
🤯
Ever do " pickel sausage "?
Why the ice bath to just get them back up to the same internal temp? Those look awesome BTW.
The Ice bath is to stop the cooking process and to set the casings so the they are less likely to get shriveled and crinkled. If you don't shock them in ice water they continue to cook and the temperature will actually increase internally for a short time after being removed from the heat, you could end up Fatting Out the sausage and when you reheat them they could be dry and crumbly.
The Ice bath is to stop the cooking process and to set the casings so the they are less likely to get shriveled and crinkled. If you don't shock them in ice water they continue to cook and the temperature will actually increase internally for a short time after being removed from the heat, you could end up Fatting Out the sausage and when you reheat them they could be dry and crumbly.
So why high temp cheese? The cheese is in a case, why does in matter if it's regular cheese?
High Temp cheese melts at a much higher temperature. If the cheese melts too quick, it will run out of the sausage and it won't be pleasant to eat. 👍
@@SmokinJoesPitBBQ Thank you for replying. I ended up going with cubed block cheese. I heard it melts at a higher temp then shredded, but is still actual cheese whereas the high temp stuff is a bit less than actual cheese. We'll see how it ends up. Thank you for the good video. Watching you have 2 people to stuff them convinced me to get a foot peddle for my grinder. It made life a lot easier. I'm super excited to try my brats now.
Damn!
I love you. But why can't we just freeze them and then cook them
You can but they freeze better after smoking them once. After that all you have to do is warm them up. 👍
i'm confused you smoke them to 160 degrees cool them down the cook them again to 160, why?
Correct. You cool them to stop the cooking process. This also gives them a really nice snap. 👍
@@SmokinJoesPitBBQ ok makes sense but why re-cook them to 160 again since their fully cooked why not just warm them up to eat
Only because I cook a ton at once plus when I reheat them is when you get that nice snap. 👍
@@northernprepper1173 As long as they have been fully cooked and properly stored you do not have to reheat them at all. You can eat then cold, warm them up in a microwave, put them in a regular oven, poach them in a skillet, ETC. to what ever temp you like as long as they have been fully cooked before Cold Shocking them to set the casings and arrest the cooking process so that they don't Fat Out and end up dry and crumbly when you re-heat them.
Try Habanero's
Hi Joe! I'm new here and may have missed why you dumped the brats into an ice bath. Can you explain that process, please? I have truly enjoyed the videos I've watched and am learning so much. Thank you!
To stop them from cooking further I believe
The Ice bath is to stop the cooking process and to set the casings so the they are less likely to get shriveled and crinkled. If you don't shock them in ice water they continue to cook and the temperature will actually increase internally for a short time after being removed from the heat, you could end up Fatting Out the sausage and when you reheat them they could be dry and crumbly.
Why no binder?
✊🏾💯
Can I use prepackaged ground pork
Yes you can. It's a finer grind but it will work.👍
You can, but it would be best if you can have the Butcher grind you some that is 70/30 lean to fat. The stuff in the meat case is never high enough in fat to make really good sausage. You would probably have to order it in advance as they will not likely have what they would need on hand in short notice to get you the needed fat to lean ratio. If you do order it in advance you can also have them grind it as course or fine as you want it to be.
👍❤️😎🍺
👍
hey Joe, why put them in ice bath then cook them again?
Hello Ray, doing this stops the cooking. Chilling them down and then re- heating them this way gives them a nice snap too. I vacuum seal them and when we're ready to eat them, all we have to do is grill them to 160°. 👍
@@SmokinJoesPitBBQ thanks. good to know.
The Ice bath is to stop the cooking process and to set the casings so the they are less likely to get shriveled and crinkled. If you don't shock them in ice water they continue to cook and the temperature will actually increase internally for a short time after being removed from the heat, you could end up Fatting Out the sausage and when you reheat them they could be dry and crumbly.
I know you said you didn’t mean to call them a sausage but what’s the actual difference between a brat and sausage? The meat inside?
It is all sausage even Brats.
They are a type of Sausage.
I see the link for the seasonings but no link for the stuffer…. BTW, you have a relatively soft voice. That boring music loop tends to drown it out.
Somehow I am unable to consume sausages with cheese included inside. I know there are lots of people who love them but I can't eat them.
Nice K Nack👍🏻
👍🏼
"In one pound of meat, you have 454 grams, so ten pounds obviously you have 4540. The rule of thumb is 10% of your total weight. 10% of 4540 is 454 grams."
Bruh, did you just multiply by ten to divide by ten? LoL
Yes, I like to explain the entire process. 👍
Sounded like u bit into an apple bro
I know right! It was really good too. Thanks for watching.👍
Want to be neighbors? Lol
I love everything about your video EXCEPT you made a critical error explaining the math calculation for your cheddar cheese!
At the 1:41 mark, you said that the cheddar cheese is 10% of the total weight. Then at the 1:58 mark...you multiplied 454g x 10.
That's a 10 to 1 ratio! That's not the same as 10% of the total weight!!!
You should have multiplied the 454g x 9 for the total weight of the meat (4,086g)...and then added the 454g of cheddar cheese which would make it a total of 4,540g.
It is generally figured to use an amount of cheese that is 10% of the weight of the meat as an upper limit to the amount you add. So no it is not 10% of the total finished batch. You can add as much or as little cheese as you want to, but adding to much can be a little overwhelming to the overall flavor and texture of the sausage. You would have to make some experimental batches of your own to see how much you like in your sausages.
I still need to acquire the Drying Racks & The Meat. I am an Obcessive Compulsive. I'd like to ask that you Use a Stuffer Whenever You Are On Camera. Remember, "Children Learn What They Live". Most Video's that I've watched so far have the Presenter Not Using the Plunger while Grinding their meats. People will be Performing these actions with Children Around Learning how to Prepare their products. A Childs Hand will Fit Right into Your Auger and cause a Horrible Injury. In our area we have had an Asian Woman with small hands/arms get caught in a Meat Grinder so bad that the EMT's had to take the Machine to the Hospital.
Thanks for watching. With this meat grinder, there is no need to use the plunger. Like with any powered equipment, you'll need to be very careful.
Not Everyone watching you will have Your Grinder and a Childs Arm is Small Enough to enter your Grinder!! Bad Habits are Very Hard to be UN-Taught. Like I've already said, "Children Learn What They Live"!!!
@@eielson1978 If anyone is letting a Child use any type of equipment like this grinder unsupervised, then there is a SERIOUS problem with the Parent! The grinder has a guard above the hole and its PROPER use should NOT require the use of a plunger! IF you need to use one you are putting pieces that are to large in the opening. You should not have to push any pieces down the thought of your grinder. That includes regrinding! Your Force meat should be cold and all you should need to do is to cat paw it to the opening in small enough amounts that it falls in with out the need to use the plunger.
@@mikesmicroshop4385 For Every One thing that you are doing there are Dozen's that will Do it Wrong. If I could I'd send you a photo of a Dad who has what looks like a 4 yr. old standing in front of him while they cut the grass on a Lawn Tractor. BAREFOOT!!! The One Thing you can Always Count on is That People WILL DO STUPID THINGS.
@@eielson1978 Yes they will and all you can do is hope that the majority will not! It is inevitable that people will do stupid things, and as a very wise person once said, "You can't fix Stupid"! So if someone wants to push a rope that is their decision. I for one am not going to cater to the individuals in this world who have less common sense than a rock.