Ok here’s the LONG LONG list of things u did wrong. It’s too long to write in this comment so look below in the comments for the list. Oooo just a side note I’ve never made sausage but I’ve seen tons of videos and articles on it.
I’m just kidding u did an awesome just. I figured I’d throw a joke in your comments. Man I’d love to try both but I really want to try the chili one. Thanks again for another great video.
Thanks Joe! I'm buying a grinder next week to make sausage. I've made it decades ago but needed an updated lesson and especially ingredients. I respect humbleness and you shoed it by thanking the You Tubers that you watched to gather information. I do the same before starting to cook something I've never done before. You're a very good teacher. Be Blessed!
Thank you for sharing. I made 15lbs of sausages based on your recipe. It is absolutely delicious! Loads of work but my whole family went through them in one month!
Amazing video Joe! Now, i find it very hard to believe, that this was your first time. If it really was your first time, then you sir, are a gifted soul, without a doubt. I keep wanting to make my own sausage, but i haven`t gotten up the nerve yet. I`ve been bbq`ing and smoking meats for 50+ years, but this sausage making thing, ohhhh boyyy, i dunno. Thank you for sharing another one of your AWESOME videos, Joe. I enjoy ALL of your videos. You`ve got passion, brother. And THAT, is what its all about.
wow that looks amazing. I want to try this myself because it is near impossible to find sausage that is not loaded with all the commercial garbage and preservatives. Great job!!
Hey Joe, just made my first sausage today. Been watching yours and other videos getting up the nerve to do it. Went great thanks for the education. One thing I did do that worked great was at the end ran a couple of ice cubes through to push out the last of the meat. Worked like a charm.
Thanks for the video Joe. When you said first time I skipped the video watched a couple other ones. Them ones had no measurement a for the ingredients. So went back and watched yours so glad I did. My first batch was a bust and after watching this I see now where I went wrong. Sir you inspired me to do it again. A South Dakota.
This video made me smile. I've tried making sausage a couple times and I can't stress enough how important it is to have quality equipment. Especially the stuffer!!! I didn't and it was such a headache
I hear you Blue. The stuffer I used isn't all that great. I purchased it from Cabelas and I'm taking it back. I have the MEAT branded one now and it's a way better quality.
Fantastic, Joe! Excellent primer video.. equipment and everything! No questions here, just kudos. I’m a sausage fanatic and I’m anxious to try my own. Thank you!
Great looking sausages, ya nailed it for your first go! Excellent video brother Joe! The pepper sausage would be my choice 👍looking forward to more sausage making videos!! Thanks for sharing, have yourself a great weekend, you all stay safe!! 👍👊🍻🤘
Great video!! I'm getting ready to make my first batch amd I'm going to follow your recipe and process. What is the mustard? Dehydrated oir ground? I've never used it amd want to get the right product.
Joe you did a great job. I have been meaning to make sausage for several years and was planning finally on getting to it this fall. You kept mentioning about keeping the meat cool and of course that's important so as to not let the meat spoil but I heard a few years back it's also so the fats don't start to melt. By keeping the fats solid it will improve the texture of the links. Anyway great work and very nice equipment. Now you just need that mixer and if they have it a moter that attaches to the stuffer with a foot switch so you have both hands available to work the links. Have a great day.🌭🍺
Helli Victor. Correct buddy, that fat starts to warm up and its not a good thing. Yeah buddy, the mixer is a must have. Thanks for watching and good luck with your sausage making. 👍
Thanks for sharing this with us I want to try making sausage for the first time been looking at a lot of videos your's is the best I've found Mahalo once again Aloha 🌺👍🤙
Hey Joe - This was excellent. This has been on my agenda and you’ve most certainly inspired me to move forward. I just cured & smoked bacon for the first time last weekend, which is definitely a process warm up for sausage making. I truly appreciate your videos. Thank you for sharing 👍🏾!
Great video. I enjoyed the detailed instructions. One question I have is, you explained how you figured the amount of salt used and that it dictates the amount of other seasonings. But how do you figure those amounts?
I am getting ready to make my first batch of "Italian" sausage. I think your video will be a big help. Just putting the sheet pan under the sausage machine will be a big help when it comes to cleaning up. I am going to use most of your recipe but I am adding a little more paprika and crushed rep pepper flakes too, for the "HOT" batch. I plan on using all of your suggestions/techniques that apply,. I am only making 5 lbs to start. Too bad you don't live next door...I'd supply the beer!
ive made sausages a few tiems Joe and ive never soaked the casings for 2 hrs really all i did was run what im using under water and run it through the casing and thats pretty much it the taste is the same to me anyway im also pretty new at it but dont soak or rinse out what you dont use as it will mold and the casing will be garbage in a couple days but what you keep salted you can store for up to a year in you fridge i think its said. also casings might be able to be found cheaper at a local butcher;)
What an awesome vid Smokin Joe, besides being a cool vid I just purchased for my lady and I for Christmas an electric meat grinder and sausage filler attachments. Can't wait to make fresh burgers and sausage. Merry Christmas Joe!
Want to try this at home. I noticed that you didn’t use pink salt in that recipe. I assume it’s because you cooked them fully and not just a cold smoke. Love the channel Joe.
You can see your excitement in making the sausage. Really great to see you having fun. It was a good idea to fry up some meat for tasting, a built in reward system. They looked delicious after the smoking. Even the Russian judge gave a 10/10. 8^)
Wow we have never made sausage before when we do we know where to get the information from... these look amazing... sausage with a hoagie with some sautéed onions ....delicious... cheers 8)
Pretty good for your first time. I started off linking as i stuffed as well. Now i just stuff the entire casing and link when its full. If you dont tie the end you can "move" the sausage in the casing and pinch where you want to twist to get uniform links. Also is easier if you use a bigger tube on the stuffer. Good job though, keep the vids coming!
Great video, I’m planning on making my own sausage soon and this will definitely help. I think you meant to mention that having the meat cold or almost frozen threw helps it grind (I may be wrong) But that’s what I learned I growing up grinding up Antelope meat by hand. PS I hope & PRAY 🙏 that chili is NEW MEXICO HATCH? Or else there is absolutely no way there’s that much heat and flavor in it… it can be hot but it’ll be lacking flavor all day long.
@@SmokinJoesPitBBQ thanks for the reply and good to know about the Hatch. I travel a lot and I’m amazed how many people haven’t experienced hatch chili but when they do it’s amazing. Plus, I keep seeing how hatch and especially New Mexico hatch chili has declined in sales in the last few years (not that the media is trustworthy). I’m in KS now they have it at Walmart but as we all know the worst hatch is sent to the big grocery stores lol. I still bought some cause it’s better than anything else in the store. Thanks again.
Joe, happy New Year’s to you and thank you for taking the time to share your video. I made sausage years ago and I am looking to make some more over the next couple weeks and needed a refresher… This video is exactly what I needed! Since you made this video a year ago, just wondering if you would use the same recipe again or if you would change anything?
I smoked meat for a while now however I just got a reqtec smoker for my Bday. Found your video and thought “Damn I gotta try this” Thanks for making this video my brother! Buying meat this weekend! Cheers from South Florida
Hi Joe, thank you for your video. I want to start making sausage. so after you make 92 sausages how do you store them? do you store them raw in the vacuum bag or pre cooked first
If the sausages have curing salt, I rest them raw in the fridge for 1 day to allow the cure to convert. Smoke them the next day and cool them for an additional day then I'll vacuum seal them. Long process but it works. 👍
Great presentation and they look good. There are a couple online sources for sausage making supplies I use for things I can't find locally. They are Sausage Source and Walton's. Also you may want to pick up a sausage pricked for getting any air out of the casings after stuffing. That will help you keep from growing any funky stuff in there, and you can also use it as a measuring guage for bun length sausages.
Nice job and really good looking sausages. Your grinder seemed pretty quiet mine sings like a bad opera singer. You almost need ear plugs. For a first timer you made it look to easy. Thanks for sharing.
Really enjoyed this sausage making video, Joe. I'm going to be making some sausage to go along with brisket and ribs for Christmas dinner for my grown kid's families. I like your recipe on these and will be giving them a try. Thank you for a great video.
Thank you Mike! The nice thing about the sausage is you can freeze it uncooked and have your kids take a pice of home back to their homes. Thanks for watching.
Also great tip on cooking a small pattyto double check flavor/seasoning. I recently picked up this tip from chef show when they were making meatballs...such a basic thing but sooo helpful!!
Really enjoying your videos. These tools look pretty heavy duty. Thank you. Also, I'm from New Mexico, so I share a great appreciation for your use of Green Chile.
Sometimes I'll grind 1/2 of a batch through a smaller plate and mix it with the coarser grind till "the bind" occurs. I like the differences in the chew.
@@SmokinJoesPitBBQ cool. I just ordered my grinder. I'm stoked to start making my own sticks, sausage, brats... You name it! I'm a hunter so I'll definitely be saving money from the butcher in the long run.
Nice job, the only thing I use are meat lugs that makes hand mixing so much easier, but like you said a mixer would be good too, I hope to get one some day. thanks for posting👍👍
You most likely know this but some sausage makers use milk powder as a binder to keep the sausage from crumbling after cooking if you use a fine grind with a rough grind.
Fantastic, I felt as though I was taking this journey with you. You did great Joe... I like your equipment, I hope it's American made, I will purchase it. Now I am so hungry. Keep the vids coming.
Thank you for dumbing this down for me. You have inspired me to step out of my comfort zone and try new things. One question, do you have any shirts for sale?
I made this recipe yesterday along with some breakfast sausage not stuffed into casing, my first sausage making attempt. When I got up this morning I found my fridge was cracked open all night and meat was about 63 degrees F. My understanding is the casing should offer some protection from stuff getting in, and the meat is salted so how worried should I be? Do I have to toss it? If I freeze it will it kill bacteria enough cooking will do the rest? I did smell OK.... Any insights are greatly appreciated!
Love your uploads, never commented before. I watched my Dad (he's a life long butcher) make sausage for ...as long as I can remember and I'm almost 60 and you have shown me things I've never seen before, so I guess you can teach an old salty dog new trick. I made some Jalapeno smoked sausage about a week ago and everything went as expected but when done The casings seemed tough to chew. I'm not a competition cooker, and my smoker is store bought, with a few modifications to try and control hotspots. I'm sure there are a million thing I did wrong but any thoughts on the tough casings or what I may do in the future to try and prevent it from happening.
Have you tried smoking before grinding into sausages to incorporate smoke flavor within the whole sausage and then resmoke to add the flavor to the casing as well?
Wow. I've been Watching your videos for a while. This the first time that I have seen you first, Sausage Makeing Video. You improved and learned very well. Thanks for all of your Tips. #STAYSAFE #PHILLYPHILLY 🇺🇸
Great result for a first timer, and well presented. A couple of things we learned early on. It's better to under stuff slightly. Air dry the links for several hours. You will find the casings shrink and the links will appear plumped up. Also less blow outs when linking. When twisting your links, pinch at 6"s and hold it pinched, pinch again with other hand at 6"s and twirl the sausage between your hands. Pinch, pinch, twirl. It speeds things up a bit, no keeping track of which way to twist, and more even length links once you've done it for a while. Try it, you'll like it. We make 5lb batch's. Much easier for home use. Small Weston grinder #8 I think, and a LEM 5lb stuffer. Makes about 20 links, and can make several batch's of different types in one day. Oh, try making some Summer Sausage and smoke it!! 😋😋😋 Time to check out some of your other video's. TYFS, Stay Safe and Well Mark and Rosa
Hello Mark & Rosa, thanks so much for the tips. I love your idea of making 5 pound batches to have different flavors. I've learned so much on sausage making since making this video and I'm sure I'll continue to learn. Thanks for watching.👍
@@SmokinJoesPitBBQ Just finished watching your Bratwurst video. Looks great. Also looks like you learned the link twist too. 👍 Quick study. Now I need to watch more of your videos to sharpen our smoking skills. If you haven't already, check out Scott Rea Project. A lifetime Master Butcher and Charcuterie. Many different recipes and demonstrations on making sausage. Don't believe he does any smoking. I grew up in Minnesota, yes lots of great beers, cheeses, and Brats. We'll be watching my friend!! 👍👍👍👍👍
Wow Joe, you went all in!!! Great video, I love me some good sausage. Loved the sausage I got from your cousin, so let me know when you're ready to sell some!!!
Great video. Question: When do you suppose to use curing salt? Some of your sausages you use it and some you do not. I'm making regular venison/pork sausage this weekend. Thanks for your support.
@@SmokinJoesPitBBQ Ok thanks. I"m shopping around for a new grinder. I'm on your website looking at meat processing equip, what # grinder you are using? It sure getting the job done.
Ok here’s the LONG LONG list of things u did wrong. It’s too long to write in this comment so look below in the comments for the list. Oooo just a side note I’ve never made sausage but I’ve seen tons of videos and articles on it.
I’m just kidding u did an awesome just. I figured I’d throw a joke in your comments. Man I’d love to try both but I really want to try the chili one. Thanks again for another great video.
My blood pressure went up a little. 🤣 Thanks so much for watching.👍
Thank you!🤣🤘
@@mbranbb The thing is you are not wrong, for starters sausage needs a binder such as rusk to retain the water and meat juices
I was like "WHAT A DICK"..... Then calmed down! 😆
Boy Joey, Your Popular!!! Im Proud of you 😊
Thanks Joe! I'm buying a grinder next week to make sausage. I've made it decades ago but needed an updated lesson and especially ingredients.
I respect humbleness and you shoed it by thanking the You Tubers that you watched to gather information. I do the same before starting to cook something I've never done before.
You're a very good teacher.
Be Blessed!
Thank you so much Danny!
Great job Joe! As a homemade sausage enthusiasts, i loved every minute of it! You done your research well brother!
Thank you Rus! Your videos helped me tremendously buddy. Thanks for watching.👍
Keep on doing great things man. 🍻🍻🍻
That looks like a proper sausage!!!
Thank you so much for watching. Your videos are top notch and very educational.👍
Thank you for sharing. I made 15lbs of sausages based on your recipe. It is absolutely delicious! Loads of work but my whole family went through them in one month!
Oh yesss this is awesome! I love homemade sausage!
Thank you Chef!🤘
And that’s how it’s done! Nice job Joe!
Thank you Jason! I appreciate you watching buddy. 🤘
If you ever need a token white not as a friend and food taster, I am available. Just sayin’! Keep on doing your thing brother. Love your channel!
You inspired me to try making some Italian sausage. I live in Mexico, and Italian sausage (at least where I live) is nowhere to be found.
The stuffing tube you used is for small sheep casings. I would use wider diameter stuffing tube, it would be easier and faster.
Good job Smokin' Joe
Amazing video Joe! Now, i find it very hard to believe, that this was your first time. If it really was your first time, then you sir, are a gifted soul, without a doubt.
I keep wanting to make my own sausage, but i haven`t gotten up the nerve yet. I`ve been bbq`ing and smoking meats for 50+ years, but this sausage making thing, ohhhh boyyy, i dunno.
Thank you for sharing another one of your AWESOME videos, Joe. I enjoy ALL of your videos. You`ve got passion, brother. And THAT, is what its all about.
Thank you. I was really nervous at first as well. I appreciate you watching. 👍🏼
Mouthwatering! CAN’T WAIT TO GET MY GRINDER! Good job JOE! !
I need to make sausage for the first time too.
Chef, some Wagyu sausage would be amazing. Good to see you my friend.🤘
wow that looks amazing. I want to try this myself because it is near impossible to find sausage that is not loaded with all the commercial garbage and preservatives. Great job!!
By far my favorite channel, being from Texas probably helps!!!
Thanks Cody! That means a ton buddy. I appreciate you watching.👍
Hey Joe, just made my first sausage today. Been watching yours and other videos getting up the nerve to do it. Went great thanks for the education. One thing I did do that worked great was at the end ran a couple of ice cubes through to push out the last of the meat. Worked like a charm.
Joe, tried sausage making today, followed your video and i think they turned out pretty good, wont know til tomorrow. keeping fingers crossed.
This is a good review for us beginners. Especially the amount and types of spice, and size of the dies.
Thanks for the video Joe. When you said first time I skipped the video watched a couple other ones. Them ones had no measurement a for the ingredients. So went back and watched yours so glad I did. My first batch was a bust and after watching this I see now where I went wrong. Sir you inspired me to do it again. A South Dakota.
This video made me smile. I've tried making sausage a couple times and I can't stress enough how important it is to have quality equipment. Especially the stuffer!!! I didn't and it was such a headache
I hear you Blue. The stuffer I used isn't all that great. I purchased it from Cabelas and I'm taking it back. I have the MEAT branded one now and it's a way better quality.
Fantastic, Joe! Excellent primer video.. equipment and everything! No questions here, just kudos. I’m a sausage fanatic and I’m anxious to try my own. Thank you!
Thank you Steve! These came out so good for my first time.🤘
Excellent. I love the quantitative approach you take to adding seasoning. This is by far better than any TV cooking show out there.
Thanks so much Paul. 👍🏼
Awesome video! Making sausage is my happy place. It is also a very lost art.
I tried tried sausage recipe and it’s off the chain. Thank You
Thanks joe. I purchased a meat grinder 2 months ago I tried making sausage one time and failed! I’m gonna try what you said.
Hey JB! I honestly can't wait to make more sausage.🤘 Give it another try buddy. 👍
Great looking sausages, ya nailed it for your first go! Excellent video brother Joe! The pepper sausage would be my choice 👍looking forward to more sausage making videos!! Thanks for sharing, have yourself a great weekend, you all stay safe!! 👍👊🍻🤘
Hey brother Craig! Boy those Hatch green chile sausages were really good & spicy! Thanks for watching buddy. Stay safe!🤘
Great job, easy to tell how happy and accomplished you look!
Thank you so much for watching friend. I really did enjoy this video and I was relieved that the sausage was really tasty.👍
THOSE LOOK AWESOME GREAT JOB JOE
Great video!! I'm getting ready to make my first batch amd I'm going to follow your recipe and process. What is the mustard? Dehydrated oir ground? I've never used it amd want to get the right product.
Joe you did a great job. I have been meaning to make sausage for several years and was planning finally on getting to it this fall. You kept mentioning about keeping the meat cool and of course that's important so as to not let the meat spoil but I heard a few years back it's also so the fats don't start to melt. By keeping the fats solid it will improve the texture of the links. Anyway great work and very nice equipment. Now you just need that mixer and if they have it a moter that attaches to the stuffer with a foot switch so you have both hands available to work the links. Have a great day.🌭🍺
Helli Victor. Correct buddy, that fat starts to warm up and its not a good thing. Yeah buddy, the mixer is a must have. Thanks for watching and good luck with your sausage making. 👍
Thanks for sharing this with us I want to try making sausage for the first time been looking at a lot of videos your's is the best I've found Mahalo once again Aloha 🌺👍🤙
An ingredients list would be great, also curious as to any changes if any you'd make on the next batch
Hey Joe - This was excellent. This has been on my agenda and you’ve most certainly inspired me to move forward. I just cured & smoked bacon for the first time last weekend, which is definitely a process warm up for sausage making. I truly appreciate your videos. Thank you for sharing 👍🏾!
Thank you Mark! I was nervous but I rolled up my sleeves and jumped right in. Thanks for watching and good luck with your sausage.🤘
@@SmokinJoesPitBBQ It sure didn’t show...I saw nothing but confidence. Keep up the good work Brother!
Great video. I enjoyed the detailed instructions. One question I have is, you explained how you figured the amount of salt used and that it dictates the amount of other seasonings. But how do you figure those amounts?
I am getting ready to make my first batch of "Italian" sausage. I think your video will be a big help. Just putting the sheet pan under the sausage machine will be a big help when it comes to cleaning up. I am going to use most of your recipe but I am adding a little more paprika and crushed rep pepper flakes too, for the "HOT" batch. I plan on using all of your suggestions/techniques that apply,. I am only making 5 lbs to start. Too bad you don't live next door...I'd supply the beer!
Now I need to step up and start making my own sausages. Looks VERY tasty especially the Hatch Chile ones.
Yes your doing Spot on 👍👌
Thank you Derek. 👍
wow ive made sausages a few tiems but this ones look really good good texture maybe the smoker is the key here nice and slow cooked
Thanks for watching Sonny! The smoker makes a difference 👍
ive made sausages a few tiems Joe and ive never soaked the casings for 2 hrs really all i did was run what im using under water and run it through the casing and thats pretty much it the taste is the same to me anyway im also pretty new at it but dont soak or rinse out what you dont use as it will mold and the casing will be garbage in a couple days but what you keep salted you can store for up to a year in you fridge i think its said. also casings might be able to be found cheaper at a local butcher;)
Thanks Sonny. Your way works too. I'll have to check with my butcher on the casings. 👍
I hàve done chorizo and your tips will be useful next time around. Nothing better than homemade. Thanks for the video and great tips Joe
Hey Danson! I can't wait to make some chorizo.🤘
Wanted to make my own sausage, this video takes away my fear. Great job smokin joe
Jumbo!, I was nervous too but making this video and learning a few things helped tremendously. Thanks for watching.👍
What an awesome vid Smokin Joe, besides being a cool vid I just purchased for my lady and I for Christmas an electric meat grinder and sausage filler attachments. Can't wait to make fresh burgers and sausage. Merry Christmas Joe!
Want to try this at home. I noticed that you didn’t use pink salt in that recipe. I assume it’s because you cooked them fully and not just a cold smoke. Love the channel Joe.
You can see your excitement in making the sausage. Really great to see you having fun. It was a good idea to fry up some meat for tasting, a built in reward system. They looked delicious after the smoking. Even the Russian judge gave a 10/10. 8^)
Wow we have never made sausage before when we do we know where to get the information from... these look amazing... sausage with a hoagie with some sautéed onions ....delicious... cheers 8)
That sounds delicious! Thank you so much for watching.🤘
Pretty good for your first time. I started off linking as i stuffed as well. Now i just stuff the entire casing and link when its full. If you dont tie the end you can "move" the sausage in the casing and pinch where you want to twist to get uniform links. Also is easier if you use a bigger tube on the stuffer. Good job though, keep the vids coming!
Hello Chad! Way easier to link afterwards fo sure. The bigger tube would be way easier too. Thanks for watching👍
Great video! Wanted to make my own sausage for a long time but I was a bit imitated by the process. This video takes away my fear. Thanks Smokin' Joe
Awesome Rob. You got this!👍
Nice work Stud! What are your thoughts about cured and uncured sausage. Only thing I'm torn about is using prague #1 for bacteria.
Hello Brian, if I was going to low smoke these sausages, I would definitely add a curing salt. Thanks for watching.🤘
You did it again, another mouth watering video!
Thank you Cesar.👍
That's certainly a process. That sausage would make for some great food prep for the week.
Heck yeah it would. I sold pretty much all of it. Thanks for watching.🤘
Great video, I’m planning on making my own sausage soon and this will definitely help. I think you meant to mention that having the meat cold or almost frozen threw helps it grind (I may be wrong) But that’s what I learned I growing up grinding up Antelope meat by hand. PS I hope & PRAY 🙏 that chili is NEW MEXICO HATCH? Or else there is absolutely no way there’s that much heat and flavor in it… it can be hot but it’ll be lacking flavor all day long.
Definitely. Keep your meats cold during the grinding process. Hatch is all we have around here being so close to Hatch. Thanks for watching 👍
@@SmokinJoesPitBBQ thanks for the reply and good to know about the Hatch. I travel a lot and I’m amazed how many people haven’t experienced hatch chili but when they do it’s amazing. Plus, I keep seeing how hatch and especially New Mexico hatch chili has declined in sales in the last few years (not that the media is trustworthy). I’m in KS now they have it at Walmart but as we all know the worst hatch is sent to the big grocery stores lol. I still bought some cause it’s better than anything else in the store. Thanks again.
Great Job!! I use glove liner under my gloves when making sausage and BBQ'n on the grill. They really help!! Give em a try !!
Thanks Aubrey! Inhave some but next time I'm using them because that meat was really cold. Thanks for watching.👍
What a cool process of making sausage. I want to eventually get a meat grinder. Great job, Joe!
Thank you. I think everyone in BBQ should know how to make sausage. It's time consuming at first but it gets easy once you figure it out.
I agree with Mr. Russ Jones from Smoky Ribs awesome job Joe!
Thank you Travis!🤘
Joe when u bit into the sausge on the bun u could really hear the snap of the casing must have made u really happy after all that work
It really did! I really enjoyed this cook. Thanks for watching.👍
Very helpful video! Great transition from point to point. Overall great experience!
Great job Joe!
Thank you!
Nice job Joe. Cool set and I know you will have lots of fun playing making different sausages. Great video.
You've come a long way!
Thank you. 👍
💯👍.. ur a legend in the game bro! Can believe this is ur first time
Incredible! Can't wait to try that!
Thank you for watching.👍🏼
Joe, happy New Year’s to you and thank you for taking the time to share your video. I made sausage years ago and I am looking to make some more over the next couple weeks and needed a refresher… This video is exactly what I needed! Since you made this video a year ago, just wondering if you would use the same recipe again or if you would change anything?
Thank you sir I make a lot of sausage and really enjoyed your video.good job.
I smoked meat for a while now however I just got a reqtec smoker for my Bday. Found your video and thought “Damn I gotta try this” Thanks for making this video my brother! Buying meat this weekend! Cheers from South Florida
Hi Eddie, where in South Florida are you? I am in Fort Myers.
I am very impressed. Keep these vids coming!
Thank you so much for watching.👍
Hi Joe, thank you for your video. I want to start making sausage. so after you make 92 sausages how do you store them? do you store them raw in the vacuum bag or pre cooked first
If the sausages have curing salt, I rest them raw in the fridge for 1 day to allow the cure to convert. Smoke them the next day and cool them for an additional day then I'll vacuum seal them. Long process but it works. 👍
@@SmokinJoesPitBBQ thank you Joe, this is helpful
i must try my self after see this. Happy new year from Sweden🍹
Hello Mikael! They come out so good. Thanks for watching.👍
Great presentation and they look good. There are a couple online sources for sausage making supplies I use for things I can't find locally. They are Sausage Source and Walton's. Also you may want to pick up a sausage pricked for getting any air out of the casings after stuffing. That will help you keep from growing any funky stuff in there, and you can also use it as a measuring guage for bun length sausages.
Thanks for the demo and tips, looks incredible. I’m looking forward to making sausage for the first time too.
Nice job and really good looking sausages. Your grinder seemed pretty quiet mine sings like a bad opera singer. You almost need ear plugs. For a first timer you made it look to easy. Thanks for sharing.
Thank you Okie! This giant grinder is really quiet. Thanks for watching. Opera singer. 🤣
Really enjoyed this sausage making video, Joe. I'm going to be making some sausage to go along with brisket and ribs for Christmas dinner for my grown kid's families. I like your recipe on these and will be giving them a try. Thank you for a great video.
Thank you Mike! The nice thing about the sausage is you can freeze it uncooked and have your kids take a pice of home back to their homes. Thanks for watching.
Always wanted to try this. I might have to one day... hopefully make a video. Great informative video joe! Gracias hermano
Also great tip on cooking a small pattyto double check flavor/seasoning. I recently picked up this tip from chef show when they were making meatballs...such a basic thing but sooo helpful!!
Thank you SJ! The patty gives you a general idea of flavor & salt content before you wrap it up. Thanks for watching.👍
Really enjoying your videos. These tools look pretty heavy duty. Thank you. Also, I'm from New Mexico, so I share a great appreciation for your use of Green Chile.
I love your videos! And I feel inspired to try this myself.
Thanks Silvano! 🤘
Sometimes I'll grind 1/2 of a batch through a smaller plate and mix it with the coarser grind till "the bind" occurs. I like the differences in the chew.
That's actually a great idea!🤘
Great to hear an American using grams, subbed
They look good! Any reason you didn't use the grinder with the stuffer attachment?
I think it's easier and faster to use the stuffer. Thanks for watching 👍🏼
@@SmokinJoesPitBBQ cool. I just ordered my grinder. I'm stoked to start making my own sticks, sausage, brats... You name it! I'm a hunter so I'll definitely be saving money from the butcher in the long run.
nice video. I have habanero plants l.o.l. I think i'll go with bulk sausage for now
Nice job, the only thing I use are meat lugs that makes hand mixing so much easier, but like you said a mixer would be good too, I hope to get one some day. thanks for posting👍👍
best moment in every video is Joe's tasting moment
Thank you! That snap on the sausage was crazy loud. 😁
You most likely know this but some sausage makers use milk powder as a binder to keep the sausage from crumbling after cooking if you use a fine grind with a rough grind.
Fantastic, I felt as though I was taking this journey with you. You did great Joe... I like your equipment, I hope it's American made, I will purchase it. Now I am so hungry. Keep the vids coming.
Dang Joe!... you did an excellent job for the first time making sausage . Thanks for sharing my brother. Cheers!
Thank you Stephen! Not bad for my first time. 👍
Hello Joe. I understand the 1.5% salt rule. Where this was a first attempt
though, how/where did you come up with the amounts of the other spices?
TY
Thanks brother! Helpful video
Thank you for dumbing this down for me. You have inspired me to step out of my comfort zone and try new things. One question, do you have any shirts for sale?
Another good one Joe
Man they look good. Try filling the meat out with rusk or breadcrumbs though, you can use rusk or breadcrumbs to add red wine to the sausage meat.
I made this recipe yesterday along with some breakfast sausage not stuffed into casing, my first sausage making attempt. When I got up this morning I found my fridge was cracked open all night and meat was about 63 degrees F. My understanding is the casing should offer some protection from stuff getting in, and the meat is salted so how worried should I be? Do I have to toss it? If I freeze it will it kill bacteria enough cooking will do the rest? I did smell OK....
Any insights are greatly appreciated!
Love your uploads, never commented before. I watched my Dad (he's a life long butcher) make sausage for ...as long as I can remember and I'm almost 60 and you have shown me things I've never seen before, so I guess you can teach an old salty dog new trick. I made some Jalapeno smoked sausage about a week ago and everything went as expected but when done The casings seemed tough to chew. I'm not a competition cooker, and my smoker is store bought, with a few modifications to try and control hotspots. I'm sure there are a million thing I did wrong but any thoughts on the tough casings or what I may do in the future to try and prevent it from happening.
Have you tried smoking before grinding into sausages to incorporate smoke flavor within the whole sausage and then resmoke to add the flavor to the casing as well?
Or would that cause issues with the texture, flavor, cook, etc.?
Hello Mark, it can be done but it would be tricky to stuff an already cooked meat. Thanks for watching.👍
Wow. I've been Watching your videos for a while. This the first time that I have seen you first, Sausage Makeing Video. You improved and learned very well. Thanks for all of your Tips.
#STAYSAFE
#PHILLYPHILLY 🇺🇸
Thanks for sharing you knowledge God bless
Great result for a first timer, and well presented. A couple of things we learned
early on. It's better to under stuff slightly. Air dry the links for several hours. You
will find the casings shrink and the links will appear plumped up. Also less blow
outs when linking.
When twisting your links, pinch at 6"s and hold it pinched, pinch again with other
hand at 6"s and twirl the sausage between your hands. Pinch, pinch, twirl. It speeds
things up a bit, no keeping track of which way to twist, and more even length links
once you've done it for a while. Try it, you'll like it.
We make 5lb batch's. Much easier for home use. Small Weston grinder #8 I think,
and a LEM 5lb stuffer. Makes about 20 links, and can make several batch's of
different types in one day.
Oh, try making some Summer Sausage and smoke it!! 😋😋😋
Time to check out some of your other video's.
TYFS, Stay Safe and Well
Mark and Rosa
Hello Mark & Rosa, thanks so much for the tips. I love your idea of making 5 pound batches to have different flavors. I've learned so much on sausage making since making this video and I'm sure I'll continue to learn. Thanks for watching.👍
@@SmokinJoesPitBBQ Just finished watching your Bratwurst video. Looks great.
Also looks like you learned the link twist too. 👍 Quick study. Now I need to watch more of your videos to sharpen our smoking skills. If you haven't already, check out Scott Rea Project. A lifetime Master Butcher and Charcuterie. Many different recipes and demonstrations on making sausage. Don't believe he does any smoking. I grew up in Minnesota, yes
lots of great beers, cheeses, and Brats.
We'll be watching my friend!! 👍👍👍👍👍
Wow Joe, you went all in!!! Great video, I love me some good sausage. Loved the sausage I got from your cousin, so let me know when you're ready to sell some!!!
You know me Mark.😁 Thanks buddy. I'll take some to you once things settle a bit. 🤘
Great video. Question: When do you suppose to use curing salt? Some of your sausages you use it and some you do not. I'm making regular venison/pork sausage this weekend. Thanks for your support.
Hello Calvin. If I'm going to cold smoke the sausages at low temps I'll add curing salt. 👍🏼
@@SmokinJoesPitBBQ Ok thanks. I"m shopping around for a new grinder. I'm on your website looking at meat processing equip, what # grinder you are using? It sure getting the job done.
I use the 1.5 hp. Use this link. 👍🏼 alnk.to/2Qr3AqV
Looks great,Lotta Work!!
Sure or but it's worth it.👌
Thanks,greetings from Belgium.