How to Make a Homemade Sausage Recipe. Spices, Binders, and Cures.
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- Опубліковано 11 кві 2021
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In this video I'm going to give you all the information to get you started on making your own homemade sausage recipes.
We will go over Spices, Binders, Cures and other ingredients in meat then give you a little demo!
There is a typo at 12:37 it says both mixes are 4kg 1.8lbs
it should say both mixes are 4kg 8.8lbs
The conversion from Kg to Lb is:
1kg=2.2045lb
1lb=0.454kg
To get lbs divided kilograms by 2.2045.
I do most of my homemade sausage and store sausage recipes in g/kg grams of spice per kilogram of meat. The reason being kilograms work in tenths and makes for easy math.
The formula for ppm (parts per million) of cure is as follows
grams of cure mix × % nitrite in mix × 1,000,000 =PPM
Divided By
green weight of meat block
3g x 0.05% x 1,000,000=150,000
150,000/1000g=150ppm
Check out our website for more info www.dhcustomsausage.com
If you feel up to it here is a link to Patreon:
www.patreon.com/user?u=84459342
This is my favorite book on sausage making if your interested:
amzn.to/3C2SQmk
Here is a link to a good grinder for home sausage making:
amzn.to/3ptuhdb
Here is a link to a sausage stuffer to up your game:
amzn.to/36UwYOy - Навчання та стиль
Hey guys here is the recipe to that garlic sausage I made in the video.
Cured Garlic Sausage
Salt 17g/kg
Black pepper 3g/kg
Granulated Garlic 7g/kg
Marjoram 1g/kg
Soy Binder 10g/kg
Sodium Erythorbate 0.5g/kg
Cure #1 3g/kg
Water 100g/kg
Fresh Garlic
Salt 20g/kg
Black pepper 3g/kg
Granulated Garlic 7g/kg
Marjoram 1g/kg
Soy Binder 10g/kg
Water 100g/kg
I have been enjoying channel for some time now. I have a quick question about binders added to recipes. When you calculate your spices per kg is it just the weight of the meat or do you include the weight of binder too, meaning meat weight plus binder weight? If not wouldn't the binders delute the spices?
Thanks for making stuff like this mate. Always great information, enjoy your videos!
D..need to start ur own private butcher's school..ur teaching is very well explained...or training for a fee in ur butcher..or the fee can be volunteering to work in lieu of fee 😂..
I've been making sausages for the last 2 years and watched 1000's of video's over the last 3 years, I just found this channel in the last week and these are the best of the best sausage making vids I've found, this is the 'gold star' channel!
Thank you very much Pattayaguideorg I appreciate you taking the time to leave a comment.
@@duncanhenry Your welcome mate
I wish every sausage producer cares that much about food quality. ❤
Been following you for years Duncan. Several of your formulations have made it into my starting rotation. What is great about your channel is that you show folks how to make sausage. Your not selling a pre-packaged sausage mix. I've been making sausage for 20 years but after watching you I understand sausage making and have kicked up my game to were I'm proud of my product.
THANK YOU VERY MUCH! This was hands down the most informative information I have ever seen on sausage making.
Glad it was helpful! Thanks for letting me know.
Amazing Video Sir!!!! You literally teach the basics of sausage making so that we can make any flavor sausage we want. This is pure gold!!! thank you and keep them coming.
This video taught me more than anything else. I took notes and keep these notes with my sausage making equipment as a permanent reference. Thank you so much Duncan
Thats so cool, haha. I appreciate that and am glad you took the time to leave a comment.
I made some sausage before. Till I came across this channel /your blog /platform. This gives me the final touches. Thank you very much. Keep it up good MASTER and your teaching is 5 STAR. Fourways. South Africa.
Been researching sausage making for a minute now as a bbq dude looking to add something new to his arsenal, and there are some good videos out there, but this is exactly what I needed. The science, the ratios and formulas, etc... I'm a number guy and for all my baking and bbq recipes if I try something new I always have to grumpily convert all their volumetric measurements and play with weight ratios to find the science of how the ingredients work together. You just went ahead and did all that for me haha thank you!
Invest in a scale that has a per cent function. The beauty of Duncan's recipes is that the ingredients can be converted to percent by dividing the g by 10. The best part is you do not have to have an exact amount of meat. The way my scale works is you put all the meat on the scale click on the percent button. The read out will be 100%. The next item on scale automatically will show the percent. I find this procedure is way more simple then spoons, cups etc. are a royal pain to use.
Excellent content and well presented. Thank you.
Thank you. Just started this hobby as an offshoot of exploring offal recipes. I want to move through traditional sausage recipes to some ideas I have for vegetable additives such as red or black beans, sweet potatoes, chives, leeks, olives, etc. I like your ratio method for ingredients and look forward to learning some of your techniques. I enjoy your natural teaching style and I think your video/audio setup is very good.
Hey Marcus! Thanks I appreciate you taking the time to give some feedback! That sounds awesome I have a couple recipes that use offal and other non-meat ingredients like rice, potato, vegetables, and berries. Ill get some made up over time for you.
Some Ideas:
Andouille Sausage with beans would be good.
Bangers and Chives
Chicken Sausage with leek (use a cold leek broth instead of water addition to the sausage)
Swedish Potato Sausage but use Sweets instead.
These could be fun!
love this! the education and explanation here is great! seriously love this please keep sharing this knowledge
Thank you! Will do!
Great info! I love all your videos. keep'em coming. thanks
Thanks, will do! More coming in March!
This is exactly what I have been looking for. Been doing the Box mixtures for awhile. Thanks so very much from your Manitoba friend Merry Christmas to you and your family.
Hi Duncan, thanks for this very helpful video. I have learned a few extra things from your video and I appreciate your help!
That's great to hear, thank you!
i gave you a thumbs up before watching the video - I did the kielbasa and it was totally perfect! so this is gonna be even better :) thank you so much for taking the time to teach us!!!! update, watched it and YES totally worth it, thank you again!!!
Thank you Eva. I am happy to hear you like the videos and made yourself some kielbasa!
EXTREMELY helpful. Thank you.
Great to hear! Your welcome.
Just got a chance to make the country style, it was great, can’t wait to try the mild one.
Keep this channel going man. Can't appreciate this enough. I'm a beginner, already got the tools and started everything from scratch, with a lot of info coming from this channel! Great work!
Thats great to hear Miguel! It is a great hobby that can be very rewarding.
Great video, very helpful. I just converted your ingredient ratio of grams/kg to percentages, found it much easier.
I started making sausages because of you. Thank you for inspiring me.
I love reading comments like this. I hope you enjoy it and your loved ones too!
Finally got a copy of Marianski’s book here in Australia 👍👍 arrived this week. Thanks to your recommendation. Great publication. Must have reference bible of charcuterie. Cheers
Dunk your the best. I keep coming back and re watching your videos. Some of the books I have read are confusing and you make everything so simple to understand with actual live demonstrations. I wish you would make a DVD or something with all your videos on it and sell it to the public. I’m afraid one day they may all be taken down for no reason by you tube.
Thank You...I used to cross the border every year to work the Stampede....Wish I could sample your charcuterie ....several other good content creators on YT but sponsorship impuning their integrity I appreciate your approach
Thanks so much for doing this video and going that extra mile for me . And others like me as well .I am looking to the future videos you provide. Thanks again 😊
Hey you bet man I really appreciate the feedback hope it kinda answered your question.
@@duncanhenry
That helped a lot but what I talking about is the pre made sausage seasoning you buy on line and make it yourself . If you could / have the time to figure those out would be helpful. Do you have a Patreonso that I can support videos you do ?
@@bernardgalinsky891 Oh okay sorry Bernard, I can help you with that pretty easy though.
So if you read your package of spice mix it should give you the weight of the spices (500g or 18oz or something) and how many lbs its good for (20lbs or 9kg). Does it say something like that?
Finally the info I needed!!
lol I think I left you a comment on another video about this.
I like your way of explaining the process. G.
Thanks George, I'm glad your enjoying them!
My head hurts...This was a TON of information! Thank you for sharing, Very much appreciated!
Haha your welcome, hope it helps.
Great videos. Really informative. Keep up the Good Work.
Glad you like them! Will do.
Yeah thanks! That’s very helpful for a rookie like me. Great job
Sorry I missed this Mike. I am happy you liked it, thanks!.
Dam buddy great videos im hooked.
Glad you like them! Sorry I missed this comment. Hope they are still enjoyable.
Hey Duncan, thanks for the great videos we have been making sausage for a couple years and these videos have been a game changer. We have had some trouble with stuffers used a horizontal and vertical and both have failed us making smaller diameter snacks. We saw you stuff your snack sticks by yourself and were wondering if you can suggest a quality long lasting stuffer?
great video, very informative without blowing brains out :)
lol thanks. We don't want any blown brains! haha
Thankyou for the good informacion.
Great stuff man. Great stuff. Yeah I am a bit late to the table but so what..Lol.
Awesome Channel 👍
Thanks a lot😁👍👍❤️
I know there is different cures . What would you call Morton tender quick ? Or what for accelerater would you need for that . I like the vids a lot . A lot of info there . Thanks again
Great videos!! Thanks
Thanks Scott, I'm glad you liked it!
One of my sausage books says the #1 cure can be cut back to 75 ppm for color fixation. Here in the States our max is 156 ppm.
If you're going to smoke it do not reduce the amount of cure. But for a fresh sausage that's going to be cooked right away or put in the freezer reducing the amount of cure seems to be acceptable.
I use liquid smoke for that smoked flavor. Some think it's an artificial substance when in fact it is smoke that is collected in the column when it has travel far enough away from the heat source to condense the water vapor that was in the wood. It's a handy tool to use when making a small batch.
I have never experimented with the minimum amounts of cure. Using it in the higher end of the allowed limits helps extend shelf life so that's why I use it up there.
Also yes liquid smoke can be great way to flavor sausage and other things like marinades.
@@duncanhenry I have seen a lot of sausage videos on keeping the meat temperature really cold. Is this necessary mostly during grinding or Also during mixing to avoid what they call fat smear resulting in a crumbly sausage? If I am using store bought ground meat do I need to worry about this? Thanks for your great videos!
Very informative..
Thanks for sharing 👍👍
My pleasure, thanks for watching!
Your videos have been great! Question: what would be the difference in the sausages if no water was to be used? I been watching a lot of other videos about making sausage and never saw water in the recipe. Thank you!
Greetings from Guatemala. Great video! I'm in the middle of a fresh sausage making class I am taking at a local vocational institute and caught your channel and videos. Very much in line with what I am learning with a few extra tips ;) It would be great to get a little tour of your shop at some point and explain what other products you make and sell. Cheers!
From Guatemala?! That's quite neat. Thank you I hope you are enjoying your class and honing your skills. Sounds good I think that may be my next video I have had that request a couple of times now.
Thanks again David. Take care!
@@duncanhenry Duncan, quick question. I am in the US for a few days and our instructor for the sausage making course suggested we get a 10" and a 6" butcher knives. You that are in the industry, is there any brand/model you might suggest? Many thanks!!
@@davidmendoza6249 Hello. I would probably recommend victorinox knives as my first pick and probably henkel knives as a close second.
Hey Duncan, love the content your putting out....I'm currently living in SE Asia and love a good slice of pizza but can't find it anywhere most look and taste like card board with cheez whiz and weenies on top. So I decided 4 years ago to develop my own pizza using the net and my taste to perfect it, so far I've got the Dough, the sauce down and can find the real cheese , but can't find any decent pepperoni, so I'm hell bent on making my own Pepperoni ... you have great videos and will be trying them .. If you have any magic tips that would take my Pepperoni out of this world please let me know.... I will start on my first batch soon... thanks again for sharing your experience. Peace!
New sub here...I've been curing my own bacon for a couple of years now and get a great response from friends & family. Now I want to do sausages, did a Kielbasa the other week but it was a little dry and crumbly, now I know what I did wrong from this video 👍 cheers dude. I'm going to make your recipe for garlic one, and I'm going to buy the Sodium Erythorbate & binder to go the whole hog....(pardon the pun) BJ
Haha whole hog is the way to go! I'm glad you enjoyed it BJ, let me know how the sausages turn out!
Hello Duncan, I really like your videos. Thanks!. Can you please tell us what kind of salt you are using - Kosher - Morton or Diamond, etc or table salt?
I have a challenge for you!
I want to see a sausage recipe that doesn't have any salt/sodium if any kind, as well as no soy binders!!
Probably something like bratwurst, or kielbasa!..
Do you have a recipe for Portuguese linguica or a demo video on the process. I really enjoy your videos content.
Thanks for the information. Can other liquids, like milk or soda, be substituted for water?
Hi mate from Australia love your videos
Just one question, when you mention soya protein is that just soya flour ?
I have heard of using milk powder as well
In your opinion which is the best binder
Cheers mate
I’m just ordering hogs and pork shoulder and hog casings
Glad u are using sensible grams and kilograms
In Uk years ago we didn’t like converting glad we did
Yes I agree working in tenths is much easier.
Diddo Jon C. Very good. At what temp is oven and how long to cook sausage. Thank you great information. 🤙🏻
Hey there Henry. I think for this one I did 350F for 25 mins just to show the difference between cooked and fresh sausage.
Fillers like rusk also retail fat during cooking. it adds to texture too
I do find fillers like rusk can change the texture.
Hey Duncan, can you do a video on picking plate sizes for different sausages? Are there go to sizes that you use for single and double grinding, or one sausage type compared to another? Thanks for doing these videos, you take the guess work out of it. Thanks from northern Ohio, Phil
That is a good suggestion Phil, I will defiantly add that one to the list.
Could you make a video about binders? Concentrated soy protein vs non-fat dry milk for example. Thanks for your videos, they are definitely the best out there!
Hey Ghostgoat, yup I might make a deep dive videos on binder since I get quite a few questions about them. Thanks for watching happy to hear you like them!
@@duncanhenry Thank you, I really appreciate it. Keep up the great work!
I know this is an older video but one question I have is regarding meat temperature. What temperature do you like the ground meat to be at when you start mixing and what temperature maximum after mixing?
How would you adjust your aromatic seasoning percentage when making venison sausage as opposed to a pork sausage?
I pick up TSP (textured soy protein) in the Hispanic section of my grocery store (8 ounces for $2 USD). It's irregular in size so I whiz it up in a spice mill to a pretty fine powder.
that should work fine. Let me know how your end product texture is.
@duncanhenry - (or anyone else if they know) I watched this video again today..... Just wondering where you get bulk granulated garlic that's produced in North America? I grow all my own fresh garlic but the granulated I've been buying doesn't even have a country of origin. Just "packaged by". I'd rather know where my food is coming from.
I use cure #1 in my hotdog recipes just for the color after cooking. I just let it sit in the fridge over night before cooking.
Wife and I have been looking for a "Jimmy Dean sage breakfast sausage" recipe, Would this be a good recipe if I deleted the marjoram and added sage instead? Thanks
Just a question on binders. When using potato starch and rice flour, how many grams of each should be added ? I was thinking of 2 grams of potato starch and 8 grams of rice flour per kg. !
Great video! Am always learning so much from your efforts! I do have a question - How long should the sausage be left to cure? or is there an ideal period for the curing time? Am planning to use the cured sausage to stuff in between the duck skin & breast, leave it in the fridge for 5 - 7 days before roasting it.
Thank you! Well that sounds delicious.
As for the curing time if you add a cure accelerator from the video with cure #1 sodium nitrite it will be ready in a matter of minutes.
Letting it sit that long doesn't hurt though.
Really love your videos . What advice can you give to get juicy beef sausage. Unfortunately I'm allergic to pork
Hey Michael thanks! Sure thing, to get a juicy beef sausage id recommend adding some sort of nice hard beef fat or using a bit fattier of a cut. So If you saved some hard fat off briskets or trimmings off ribeye and added it to your sausage mix I think that would help a lot. I usually shoot for a ratio of 15% (Leaner) 25% (Juicier) and I add water to a sausage at 10%, you can go up to 20% without phosphates but after that it begins to affect texture and quality.
I hope this helps!
@@duncanhenry thank you so much for the feedback..will give it a try
Will that sticky sausages mix go through a sausage stuffing machine? We make our sausage mix wetter than that
you sir deserved more views
Haha well thank you!
He needs to open a private butcher's school.. he's explanation is good..
G’day I’m very grateful to you for sharing these beautiful recipes the fruit of my insomnia is I’ve seen here in 🇦🇺 Australia they use powder milk as a binder is this correct ?? Here most products are from the USA and reliable there are a miriad of Chinese products I find that a minefield I see your respect for quality and woul appreciate if you could mention some suppliers and products and where you source them A BIG THANK YOU 🙏🏻 from Sydney 🇦🇺 Australia 🇨🇦to your beautiful Alberta !!! can you please share a recipe for pepperoni 🍕 🙏🏻🙏🏻🙏🏻🙏🏻🙏🏻THANKS
Hello Walter. Hahah well I'm glad this has kept you entertained during your sleepless nights.
Yes you can use whey protein (Powder milk) as a binder if you'd like. I have used it in the past at 10g/kg as well and it works great.
The suppliers I use up here in Canada are:
myunipac.com/
jbsausagesupplies.com/
www.halfordsmailorder.com/
I am not sure if they do international shipping but you can always check. Also "The Sausage Maker" in buffalo new york is quite good I just started looking into those guys.
Also Here is your pepperoni recipe and video man. Enjoy! Try to get some sleep!
ua-cam.com/video/KzmAaJg6nOA/v-deo.html
Does it matter if you cure before the grind or after?
Hey Duncan in regard to adding water, do you or can you substitute water for something else? For instance, beer in a brat or apple cider or apple juice in a breakfast sausage to add flavor? I see some people put red wine in their italian sausage so I figured you could but I haven't seen any recipes like that as of yet. Thanks from northern Ohio, Phil
Hey there Phil, yes sir you can substitute. I don't usually go over the 10% or 100ml/kg.
Also a thing to note if you are using vinegar you'll need to mix extra well since acidic things de-nature protein.
Thank you very much for the very informative video. I have been experimenting for a few years now to try and make like a dinner or smokie type sausage that you could have for dinner, supper or in the evening for a snack during a card game with the neighbors. Haven't found nothing yet and would prefer something with a good smoke flavor. Can you help me? Thanks again Duncan.
Hey there Barry glad you like the videos.
I'd check out the Farmer Sausage video and see if that's sort of what you are thinking? You can always spice it up from there too if it looks to bland. Add 2g/kg cayenne and 5g/kg garlic or something.
@@duncanhenry Thanks Duncan, I will do some experimenting and will let you know how it turned out
Farmers turned out very good, thank you. Would you be doing a Bavarian Smokie video? I would like to make some out of wild meat.
Hi Duncan, you need to be so proud of your efforts. There are a lot of us out here that have spent $$$ on books and hrs collecting recipes along the way but never really having that tutorial that you supply. Its great to have the recipes on hand but even better to see that recipe being made in front of you. Have Marianski Bros Books and love everything they do. Couple of questions, with your spices mentioned sometimes the % added - is this % of total % Sausage of Total Meat including fat.
Again thanks for sharing your professional recipes and experience. rgds Sausage lover from Oz
Thank you Graham I appreciate you taking the time to write.
I guess they are the % of the total meat and fat combination. The recipes are set up as ratios for the meat block that need seasoned/cured.
(Meat block is the combination of fat and meat)
I havea quick question do you have a template for making sausages like a excel spreadsheet template. Heard it was mentioned and can not seem to find it. The videos are very informative I have been making fresh and cured smoked sausages for.several years but always learning new things.
Hey Wayne glad to have another sausage maker on board. I do have a excel template I am not sure how to share it on here though.
@@duncanhenry Not sure if you could share it at Google Docs then leave the link to access or maybe email as a attachment might be the other alternative. Have thoroughly enjoyed the videos. We will be making Brats and Breakfast sausage tomorrow and sunday
Is soy binder a must in sausage making?
can powdered milk be used as a binder? If so how many grams per kilogram? Do binders add flavor?
Can you explain about binders like using baking powder, corn starch, all purpose flour etc? In meatball, we like the bouncy and use baking powder and corn starch etc. can you explain the usage of flours in sausages??
I don't use flour in sausage, you need the addition of protein to help with protein extraction.
You're using soy protein as a binder,in this video. Why soy protein,over dried milk powder, or is this personal preference ? New to sausage making. Thanks
Duncan, is it recommended to use corn starch as binder? Do you have recipes with liquid smoke for sausages? Many thanks.
Hey Alfredo, I don't usually use corn starch. A binder should have good protein content. Soy Whey ect. yes there are few that use liquid some I have up on YT ham and dill, jerky, bavarian, farmer.
What scale do you use?
would like to find videos that use natural preservatives instead of nitrates - also I would use fresh garlic
Can you provide a link to the soy binder?
Great video,Is it ok to use rusk in sausages?
Yup if that is what you like to use. It gives a slightly different texture in the end and functions just a little different. Make some side by side and see what you like more.
Any thoughts of brisket for sausage or brisket and chuck combo and ratio? Thanx
Yup brisket works awesome. Or brisket trim can be added to lean meat for sausage.
Fresh sausage you want to end up with between 20-30 percent fat.
My smoked sausages are 15-25 percent fat.
Hi Duncan, I'm curious about the scale you use. I have several but they tend to need at least 1 or 2 grams before they start to read weight. The smaller units that are more accurate seem to have a limit of 500g. Do you have recommendations on scales?
Hey there Cliff without spending pretty decent $$$ your not going to get one that weighs out less than 1g. Even the scale I use isn't that precise. I use a Kilotech scale though to answer your question. good for down to 1g increments and up to 5000g.
Thank you for replying, I appreciate it.
Duncan's right. Scales that can handle a lot of weight and still have great sensitivity are expensive. Since I'm a cheapskate, I use two scales. The Etekcity has a resolution of 0.1 g and is great for measuring out seasonings. The Accuteck is exactly like the one you mention - lousy for gram quantities but great from 100 g to 20 kg. I use it to weigh meat, water, etc. Neither scale cost more than about $10.
Where is your store located
👍👍👍♥️♥️🔔🔔🔔
how can you add 3g/kg of sodium nitrite when the Food And Regulations limit the maximum usage of nitrite which is 0.2grams per kilograms
Hi. If I double the water, does the binder follow? This goes with other liquids like vinegar or soy sauce, right? This is for cooked sausage. Thanks :)
you can probably use the same amount of binder. You could use phosphates at that point as their main function is water retention. Just mix lots.
If you are using acidic things like vinegar they will de-nature the protein so you may find if you use a lot your will get a crumbly texture.
💪💪💪💪♥️♥️♥️🥇
Thank you!
Hi Duncan, I use grocery store bought spices and certainly wouldn't go through a container for quite some time. Even if sealed well should there be concern about the flavour of the spice deteriorating over time? I would rather buy a new container of spice than ruin a batch of sausage if the flavor of the spice has deteriorated. Thanks!!
It depends how long your going to have them. If you have your spices stored in a dry dark area they will be fine for a year or so. If you have a vacuum packager even longer.
Hi Duncan
I have added too much ascorbic acid to my sausage mixture. 20g to 2 kilos. Could you tell me if this is safe to consume or should I dispose of the mixture. Any help would be appreciated
Too much ascorbic acid can cause Diarrhea. Nausea. Vomiting. I don't know exactly how much too much is exactly to be honest. I think I'd toss it and take it as a learning experience to organize the ingredients well before beginning next time.
Are you using soy protein isolate or concentrate as the binder? Thank you.
Hey Rudy I think I got you in the email. Sorry for the slow response we are into our fall pigs.
@@duncanhenry Thanks, I am using isolate also.
I am in Thailand and can't find a source for the soy protein for the binder. Can I use whole milk powder?
You betcha
Specifics... is it g/kg of meat or g/kg total weight? This makes a huge difference to the recipe. Never assume we understand the specifics.
The options are out there where a person can get a half a cow or half a pig. If it was you, and you wanted to make your own sausages primarily with those and to maximize the best cuts of meat for consumption how would you order those halves from the butcher. This would assume that you have your own grinder and sausage stuffer.
Your videos are the best out there and most informative
If you wanted to make primarily sausage/ground, I would save the prime rib, striploin, tenderloin, top sirloin, and brisket and grind the rest. With pork you could save just the belly for bacon and turn the rest into sausage, or save the loin and belly. Depends how much sausage you want to be making.
What brand or link for binder? Thanks
Any protein works soy whey de-heated mustard.
What is a cure accelerator and where do you buy it.
You can purchase cure accelerators from any butcher supply shop.
They make the meat slightly more acidic to allow the curing chemical reaction to happen more thoroughly and quickly.
I went to my supplier and they said they never heard of it. Where could you source it on line.
@@robertshaw253 Walton’s Inc
How come you dont desolve all dry ingredients in water for even distribution?
You get the same affect by adding the water to your spices and meat. You can do it either way and get the same affect.
Like the,where are you Alberta what city. I live in Kokomo Indiana at one point we had 7 butchers in town now I'd say 3 maybe 2 kinda sad we had a but her with 3 locations auction everything because he wanted to retire and the odd things there are 3 farms within 20 miles of here and each one has a herd of wagu cattle
Dam Canadians and their Kilograms !!! Hahaha
Haha I know. I'm sorry.
Only three countries - the U.S., Liberia and Myanmar - still (mostly or officially) stick to the imperial system. Dam Americans and their Pounds!!! Hahaha
Ok when I read about sausage 101, it includes a rusk. Do you have a video that goes into rusks?
I don't use rusk but a believe it falls more into the category of a filler. It is just a ground up hard bread.
@@duncanhenry does it takes the place of the binder?
Therefore you like using a soy protein binder more than stale bread?
can u put the link to that formula on the screen and NOT DOWN BELOW, i watch on a big screen Tv and there is No descripton box below for me to see!! thanks! i really like it when the amount is on the screen, even if u write it on butcher paper and give me time to copy it down and not just flash it on the screen!!