Thank you so much.... I won't call myself a master, I still have much to learn and love doing it... I learn every day.... I really appreciate the comments
Hi, yes I used curing salt for this batch.. I really didn't need to since I was cooking them off right away ... Normally I would make the sausages and them let them sit in the fridge for a day or 2 before smoking them.. doing this really let's the cure do its thing and also let the flavor really develop in the sausages ..... if you have any other questions just let me know .. thanks for watching
, 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..
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....
@@roninavorsatz9848 you are very welcome,,,,,, regarding the spicing this is just a good tasting sausage... feel free to tweak it any way you want depending on your tastes..... but this is a good starting point... Have fun with it and always enjoy your food....
the simple answer is to help keep the sausage juicer..... if you knew how much water is used in the food industry it gets crazy,,,, water is cheap and adds lots of weight to food products commercially....
I see my mistake now. My recent sausage came out quite lean and meaty. I thought it was due to lack of fat but I already added more fat to my mixture. I guess I wasnt adding water.@@AndresSmokingHotFoods
@@hazelstratum water helps, but you are correct, you need enough fat as well... fat helps with making it juicer as well but fat is also the basic carrier of flavor,,,, a sausage which is to lean won't taste as good as one with enough fat .....
Looks amazing !
thank you so much.... these came out great... once you get the basics have fun with it and just create... :)
You are absolutely a master, it certainly seems. Fabulous.
Thank you so much.... I won't call myself a master, I still have much to learn and love doing it... I learn every day.... I really appreciate the comments
Dude that's awesome! Looks great!
Thank you so much.... I really need to make more sausage videos...
I love this❤️
Thank you so much.. 😁
Yumm
Thank you so much
Did you use curing salt or something similar to dry it?
Please tell me how to dry it
Hi, yes I used curing salt for this batch.. I really didn't need to since I was cooking them off right away ... Normally I would make the sausages and them let them sit in the fridge for a day or 2 before smoking them.. doing this really let's the cure do its thing and also let the flavor really develop in the sausages ..... if you have any other questions just let me know .. thanks for watching
I wish I have the machine
The sausage stuffers are out there..from Amazon to your local butcher supply store will have them...
Looks 🤤 delicious
Thank you so much .. these turned out great...
hi, what's the full recipe? in one comment you said that you added cumin but the other comment you didn't mention cumin, thanks
Hi.. I will have to double-check what I did and let you know... 😀
, 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..
@@AndresSmokingHotFoods thanks a lot for explanation :)
@godschild5587 you are very welcome.... I'm always here to help... plus my full videos go into more detail as well if you need it ... thank you...
Delicious
Thank you... I love making sausages...
Good
thank you... they were really good...
never had fresh sausages
they are great.. i need to make more..
What you added in grinded meat??
this was salt, pepper, garlic, white pepper, some cumin, onion powder, nothing crazy for this batch...
Do you need to prick the casing with a needle?everytime i fry my sausages the hog casing always blows out
I don't do that.... but if you are getting blow outs you can to minimize this... can I ask how you are cooking them that they blowout on you?
U can try out other stuff like jalapeños and cheese
Thanks for the suggestion... I will whip up a new recipe and shoot a video for this... thank you...
Where can I find your recipe for sausage?😊
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....
@@AndresSmokingHotFoods thank you so much for answering. Looking forward to trying them.
@@roninavorsatz9848 you are very welcome,,,,,, regarding the spicing this is just a good tasting sausage... feel free to tweak it any way you want depending on your tastes..... but this is a good starting point... Have fun with it and always enjoy your food....
@@AndresSmokingHotFoods thanks. Always do. Especially homemade cooking 😁
@@roninavorsatz9848 you are very welcome.... have a wonderful rest of the weekend... :)
Whats the purpose of adding water?
the simple answer is to help keep the sausage juicer..... if you knew how much water is used in the food industry it gets crazy,,,, water is cheap and adds lots of weight to food products commercially....
I see my mistake now. My recent sausage came out quite lean and meaty. I thought it was due to lack of fat but I already added more fat to my mixture. I guess I wasnt adding water.@@AndresSmokingHotFoods
@@hazelstratum water helps, but you are correct, you need enough fat as well... fat helps with making it juicer as well but fat is also the basic carrier of flavor,,,, a sausage which is to lean won't taste as good as one with enough fat .....
You should write the step by step and the inggredient on the video
I can definitely do that. I also have some full length videos on my channel where I take you through the whole process...
What u used for casing?
I used a 29-32 Hog casing.... a very popular size to use for sausages....
TYSM NOW I CAN EAT INSIDE THE BASEMENT
edit:this is a joke im not in basement😂
Edit2:looks good
lol,, you can eat wherever you want to... I won't stop you... if you are hungry, eat... :)
@@AndresSmokingHotFoodsik❤
@@Shiplover705 thank you..
@@AndresSmokingHotFoodsyour welcome❤
What's the brand of the meat grinder?
its from Cuisinart,,, nothing great but it gets the job done....
@@AndresSmokingHotFoods Awesome, thank you!
@@ChildofYAH you are very welcome,,,,,
Is that rubber
No rubber here.. just great quality products
It's too fast vedio
you only have 60 seconds for shorts, so yes they are fast.... I have some full length videos on my channel you can watch,,,,
Yummy
Thank you so much