I’ve made sausage for years, recently it’s gotten a lot better thanks to this channel. Every step is clearly explained and spot on for success. Keep up the great work!
Love this channel. I’m just getting into making sausage. This is the best channel for detail I’ve found. Just a great well rounded channel. Thank you for doing these videos. They’re great! I was wondering what kind of sausage stuffer you use? I understand you are looking to step back from the channel a little bit but please don’t go away!
Damn they look mighty fine. Good point again about using weights. I even use weight for the liquids rather than judging the line on the measuring jug, I find they are not that accurate, either in itself of matching it by eye.
These look great. Does the use of curing salt #1 allow them to be stored at room temperature for a number of days? For instance, can these be tossed into a backpack for a week or so without worrying about getting sick from eating them?
I just discoverd your channel. You've got yourself another subscriber mister! Looking forward to trying some of your recipes, but the best part of the vid.....th 80's montage music during the mixing! Very entertaining video! Thank you Sir!
Is there anything special about the powder milk. Some says to buy high temp powder. Looking at your videos love them and I’m getting started making some pepper stick. Following step by step. Was curious about the powder milk.
I only use regular ol' grocery store nonfat powdered milk and the results are fine. There are a number of options for binder, but the powdered milk is the most accessible.
Great channel! You break it down and make it very simple to follow and entertaining with the sound effects. Made some venison liverwurst, summer sausage and brats following your recipes… very good! Gearing up to make some sausages this weekend, prob will do this pepper stick recipe. Question, I’ve searched through your videos but can’t find one. Do you have a recipe for hotdogs?
With snack sticks, you really want to start lower if you can. I use a vertical gas smoker, and I often do have to crack the door to hit those lower temps. You can go to 180 with big ol' summer sausages though.
How does the price of this when you factor in material cost compare with store bought pepper sticks? Is this purely for the ability to customize spices (and for fun) or is there a cost advantantage to doing it yourself?
It depends on several factors. If you have space to buy meat when it's on sale and freeze it, or you use wild game that you harvested yourself, the savings are tremendous. There are times when I can buy fat trimmings from the butcher, and again, those are very good savings. If you just feel like making some on a whim and buy everything at a higher price, you will still save, but not nearly as much. Overall, you can probably save up to 5x or next to nothing, depending on timing and ingredients. Thanks for the question!
Beautiful work! People, this is a really a good recipe but you do not need SN. Sodium Nitrates are NEVER needed unless you need a long shelf life at a Sunoco gas station. Great recipe and excellent stuffing skills but smoking meat IS a seasoning and a preservative. Salt is a preservative so why would you add a chemical that is used to make fertilizer? My dogs are on a strictly raw meat diet but I would never feed them protein with SN. Sodium Nitrates will also give a pretty red meat color that you don't need because the smoking does it for you. Do not add SN! It also is not healthy and a cancer causing additive. I eat healthy and I eat TONS of meat and I drink 10 beers a day but I do not recommend nitrates. EAT HEALTHY!! That's how I can drink 10 beers a day and weigh 175 lbs at 5'8. I made beef jerky without nitrates that is in the freezer, vacuum sealed for over a year and is still as good as the first day I made it. Most sausage and jersey recipes will call for nitrates but DO NOT add it. Great Video, keep up the good work!
I came for the recipe, but repeatedly watched for the sound effects and stylish hair! Keep up the great work!
Mr. Anderson, you put out pertinent information and you make a very entertaining video to watch. Thanks for your effort.
Thanks for the comment!
I like the choice of sounds and music in Anderson's videos.
I’ve made sausage for years, recently it’s gotten a lot better thanks to this channel. Every step is clearly explained and spot on for success. Keep up the great work!
clear, precise and funny too! really good job producing this vid, thanks for everything.
Thank you very much!
Hehehe.. Nicely done, good sir... "You aughta be in pictures".!.!.! Lol
Love this channel. I’m just getting into making sausage. This is the best channel for detail I’ve found. Just a great well rounded channel. Thank you for doing these videos. They’re great! I was wondering what kind of sausage stuffer you use? I understand you are looking to step back from the channel a little bit but please don’t go away!
Thanks! I'm not planning on going anywhere. Stay tuned!
Damn they look mighty fine.
Good point again about using weights. I even use weight for the liquids rather than judging the line on the measuring jug, I find they are not that accurate, either in itself of matching it by eye.
Love the shoutout! 🤣
Thank you
You're welcome. Thanks for watching!
These look great. Does the use of curing salt #1 allow them to be stored at room temperature for a number of days? For instance, can these be tossed into a backpack for a week or so without worrying about getting sick from eating them?
That should be fin as long as they are packed up well enough to keep the bugs off.
What size of bin do you used to
Mix your meat ? Thanks
I just discoverd your channel. You've got yourself another subscriber mister! Looking forward to trying some of your recipes, but the best part of the vid.....th 80's montage music during the mixing! Very entertaining video! Thank you Sir!
Thank you very much!
Nice 👍
Is there anything special about the powder milk. Some says to buy high temp powder. Looking at your videos love them and I’m getting started making some pepper stick. Following step by step. Was curious about the powder milk.
I only use regular ol' grocery store nonfat powdered milk and the results are fine. There are a number of options for binder, but the powdered milk is the most accessible.
Thank you. there are a lot out there but the prices are way different. Lol
Brilliant! Top sausage.
Great channel! You break it down and make it very simple to follow and entertaining with the sound effects. Made some venison liverwurst, summer sausage and brats following your recipes… very good! Gearing up to make some sausages this weekend, prob will do this pepper stick recipe. Question, I’ve searched through your videos but can’t find one. Do you have a recipe for hotdogs?
I don't have a hotdog recipe yet, but I imagine I will get around to doing one in the future. Thanks for the comment!
@@AgeofAnderson no worries, thanks for responding to let me know. 😃
Update, made those peppered snack sticks over the weekend, great recipe 👍 thanks for sharing your techniques and recipes with us😊
Yummy!
Love your channel! The sticks look great. What smoker do you use?
It's an older Smoke Hollow gas-powered smoker. They were bought by Masterbuilt.
What is the sausage closet?
A secret portal to all things magical and meaty(a.k.a. a closet with a fan in it).
Looks good, what tubs are you using?
Which ones?
do you have a good recipe to make a SLIM JIM
This is as close as I have to Slim Jim's. They casing they use is much smaller, and they use more fat than I normally do. Thanks for the question
Is that a can of athletic brew?
Indeed, it would appear to be just that. Thanks for the comment!
@@AgeofAnderson I like that one. Good choice
Pellet smoker lowest temp is 180 will that work you think? What kind of smoker do you have?
With snack sticks, you really want to start lower if you can. I use a vertical gas smoker, and I often do have to crack the door to hit those lower temps. You can go to 180 with big ol' summer sausages though.
How does the price of this when you factor in material cost compare with store bought pepper sticks? Is this purely for the ability to customize spices (and for fun) or is there a cost advantantage to doing it yourself?
It depends on several factors. If you have space to buy meat when it's on sale and freeze it, or you use wild game that you harvested yourself, the savings are tremendous. There are times when I can buy fat trimmings from the butcher, and again, those are very good savings. If you just feel like making some on a whim and buy everything at a higher price, you will still save, but not nearly as much. Overall, you can probably save up to 5x or next to nothing, depending on timing and ingredients. Thanks for the question!
Can I use venison to make these sticks? And would I use the same 25%-35% fat content?
Absolutely, and they will be even better than these! I love some deer sticks.
Sounds good, I am going to try these. Thanks
OMG your sound effects crack me up 🤣
Something I'd never tell anyone: "This is my sausage closet"
Yeah was was going to have the guys over to try some sausage. They all thought a sausage party sounded hilarious for some reason.
Quick question can one use beer instead of water ? Hubby is asking 😂
100%! It works great.
@@AgeofAnderson thank you 😃
Mmmmmmmm
Beautiful work! People, this is a really a good recipe but you do not need SN. Sodium Nitrates are NEVER needed unless you need a long shelf life at a Sunoco gas station. Great recipe and excellent stuffing skills but smoking meat IS a seasoning and a preservative. Salt is a preservative so why would you add a chemical that is used to make fertilizer? My dogs are on a strictly raw meat diet but I would never feed them protein with SN. Sodium Nitrates will also give a pretty red meat color that you don't need because the smoking does it for you. Do not add SN! It also is not healthy and a cancer causing additive. I eat healthy and I eat TONS of meat and I drink 10 beers a day but I do not recommend nitrates. EAT HEALTHY!! That's how I can drink 10 beers a day and weigh 175 lbs at 5'8. I made beef jerky without nitrates that is in the freezer, vacuum sealed for over a year and is still as good as the first day I made it. Most sausage and jersey
recipes will call for nitrates but DO NOT add it. Great Video, keep up the good work!