We nearly ruined 140 pounds of AMAZING sausage!!
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- Опубліковано 22 бер 2024
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Eric
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My first sausage making experience was some deer meat sticks from all the scraps I had accumulated processing my first deer. The cheap-o sausage stuffer I had was miserably underpowered to fill through such a small horn. I had meat leaking past the plunger and the rack and pinion gears on the stuffer started flaking off metal shards! I promptly made sure to discard any meat that had possibly been contaminated with metal shards, initiated an Amazon return for the crappy stuffer and went to Sportsman's Warehouse to buy a proper 5 lbs LEM sausage stuffer. That stuffer has been my best investment in this hobby. About half the deer meat sticks came out delicious, the other half were tough, over-cooked and over-smoked because of the nature of my bullet smoker. Before making that batch, I researched a ton on this channel and others, but trial and error is the best teacher for sure!
Love the story Eric!😂 You're definitely an expert sausage maker and a great resource for us all.
Thanks Joe. BTW Your Mushroom Swiss Sausage looked 🔥🔥🔥🔥
@@2guysandacoolerit sure did!
@2guysandacooler thank you, it was ridiculous tasty.
My first taste of sausage as in the late 60s in Germany where my father stationed. We would go swim at the local pool and got, as I have now realized, Nuremberger sausages on a little roll with spicy brown mustard. At the same time, my love for dry sliced meat happened. I would eat lunch everyday at a German deli near our American high school in Nuremberg.
I got a local grocery chain to bring smoked kielbasa into their smoked meats they sold. Was very loyal and then they started raising the prices. I then decided to learn to make my own. Before making my first sausages in 2021, I watched a lot of your videos and others, read and studied, figured out the equiptment needed. Made brats with a pre-mix first time, but now mix my own.
Fall of 2022, needed to upgrade from using my Traeger, researched and found Smokin-It smokers, bought the 5D Wi-Fi, buy once cry once. Then discovered you were using Smokin-It and that solidified I had made the right decision on smokers.
I think there were a lot of family dogs that got fat from eating failed sausage recipes.
My first attempt was an Italian Sausage from the spiral-bound Rytek Kutas book “Great Sausage Recipes.” It called for 6TBS of salt for 10# of meat, which is ~2%. I did something wrong, so salty it was uneatable. Even the dog didn’t get that failed batch.
My first sausage was good, i have definitely made better since! I had a guy tell me," I've never made a bad sausage some are just better than others". SO TRUE!!
I used to work in a place that made their own sausages. Brats, Italians, andouille, kielbasa, fuet, etc. The whole gamut from fresh to smoked to dry cured. They did(and still do) everything wrong and produce some awful crap. Yet they're the only game in town for that sort of thing and thus people continue to buy it. I learned a lot from that place. Mostly what NOT to do.
My own first time making sausages was a couple years before that place. I had a grinder/stuffer attachment for my stand mixer. I decided to make a green chili and cheese sausage. I did everything at room temp. I knew nothing about getting that snappy bite from a casing. I smoked them at way too high of a temp. They were grainy, mealy, dry things. My friends, bless them, did not spare my feelings in their feedback. I make way better sausages now, with no small thanks due to this channel.
The production of all kinds of sausages and salami was difficult and complicated in the beginning, but thanks to your UA-cam channel it is much better and now successful.
I am a chef by profession, I have been cooking for many years. Working in restaurants and hotels became too stressful for me and I wanted to get rid of that stress, but still continue with food production. We didn't learn how to make sausages in cooking school. Because of this, my previous knowledge related to the production of sausages was very limited. It is not difficult to find literature and educate yourself about recipes and technological procedures. What gave me a problem was the technique itself. Sausages that are made with starter cultures, drought and smoke were not a problem for me. The problem arose in the production of sausages for grilling, baking or cooking.
There were so many failures that I came to the conclusion that I would never be able to make quality sausages for heat treatment.
The problems I had were the following: pork intestines bursting, meat falling apart after grilling, fat draining, and water leaking. I tried to solve the problem with bursting pig intestines by deciding to buy edible collagen intestines. Instead of edible collagen casings, the seller gave me casings made of some non-edible plastic used in the meat industry to produce sausages. When I tried to cook the stuffed sausage, the casing started to shrink. It gathered so much that the sausage exploded and flew all over the kitchen and all over me. I was desperate. I called the seller on the phone and yelled at him.
Thanks to your videos, I have mastered the technique of producing quality sausages for grilling, roasting and cooking in pig or sheep intestines. Now I have my own small business from which I make a good living.
First sausage I made was a spicy chicken Italian sausage. I used the grinder to stuff the sausage and purchased a hand crank 10lb stuffer next day. I have LEM #8 grinder. This was about 16 years ago. I’ve learned a lot watching your videos and greatly appreciate your ingredients calculator based on weight of meat. Thank you for sharing
LOL. Yeah. Using the grinder as a stuffer is very challenging. Thanks for sharing
Great story about your first go at making Brats. As a kid my dad used to make our family sausage recipe at night at Christmas , which is a lot like the Sicilian Salsiccia Condita. We had an old hand grinder that wasn’t very sharp, and my job was to stuff the sausages because I was a little kid and my thumb fit in the funnel, the flavors were great, and the juice was what everyone really wanted with some fresh bread, but the sausages themselves were dry and crumbly. I made these sausages as an adult the same way my dad did, with the same result. I started watching your channel, and I started to learn more and more, my dad didn’t chill the meat, he didn’t add enough salt, and he didn’t mix it long enough for protein extraction. I make these sausages now, and they’re on a different level, my family members that are still alive, enjoy these sausages when I see them, though there aren’t too many left. I pass on what I know to my daughter, so she can pass it on to her kids, but she lives about 2000 miles away. My favorite sausage to make is the Texas Bowl of Chili sausage, takes time, but they are very satisfying.
After finding your channel halfway through season 2 of Celebrate Sausage and binge watching from the start, I was hooked, I ordered casings from the Sausage Maker, bought a 10-pound bone in pork butt and proceeded to use my Kitchen Aid with the grinder/stuffer attachment to make 5 pounds of Italian sausage and about 4 pounds of breakfast sausage. It was very tedious and time consuming, but both sausages turned out awesome. Not a failure, but a success. I learned, the Kitchen Aid is not very useful for sausage making. And just an observation of this video when you said your wife "cleaned" the burnt sausages, that's actually how I like sausages, charred.
I appreciate your reviews of products and recipes. Many FoodTubers will just parrot others, are getting paid for reviews, or their ego doesn't let them admit when a recipe didn't work. You take a very analytical approach to testing equipment and recipes. You put in the time and effort to get meaningful results and you aren't afraid to admit when your actions may have influenced the outcome. Because you put in the effort and honestly show the results, I feel like I can trust any of your recipes, techniques or equipment recommendations. Your channel is definitely my go to source for sausage making information.
I can’t imagine trying something without first watching it on UA-cam at this point. Very much appreciate your work, Eric
I popped in a 4" computer fan on the top shelf blowing down through the grate. It equalized my temp and really helped spread the smoke over the meat much better than just stock convection
I agree with you. My Fessman , and EnviroPak smokers both had top fans. Also the heating elements were on top.
Oh my goodness. My story is exactly the same. I never had a sausage until I was into my late 20s. I also went through so many pounds of meat before I got it right. Absolutely no help from anyone. The original batches were grainy but the flavor was awesome. But my friends supported me. And finally one day I got it. Now it's a breeze.
That is awesome!
My first sausage making attempt was venison brats made with a seasoning kit from Cabela's. It didn't taste anything like a traditional brat. I thought to myself that I could do better. My next attempt was Italian sausage from scratch. It was amazing. I started buying sausage making books. Finding videos on UA-cam was the most informative game changer of all. I am absolutely hooked.
My first sausage was accidentally good by taste, but needed a lot of work by texture. But discovering your channel reinvigorated my passion for hobbies.
Wow! Needless to say, you've come a LONG WAY Eric!
My first sausage experience was almost perfect. _But I'm sure it would have been _*_MUCH DIFFERENT_*_ if it wasn't for you walking me through it._
*THANK YOU!!*
First attempt at sausage making was some Italian sausage. I grew up in Chicago and had some of the best Italian sausage around, moved to northern Wisconsin and couldn't find any to my taste. So watched some You Tube videos and proceeded to attempt it on my own. It was dry and crumbly. Since watching your videos I've learned a lot and since have been making some awesome sausage. In fact just finished 10 lbs of breakfast sausage this morning. So Thank you !
My first time making sausages I misread the recipe as teaspoons of salt rather than tablespoons, as you can imagine the texture was horrible and it didn't even resemble a sausage. I didn't actually realise what I had done until I was doing research into what could have gone wrong and stumbled across your salt percentage video, that not only helped me figure out what went wrong but also introduced me to your channel, and after watching a whole bunch of your videos I've just made another batch including some using your venison Cajun recipe, and they are amazing!
Hey Eric. So the first sausage that I made was both your Celebrate Season 1 Leberwurst and also the Texas Hot Links. They were both great, although my Hot Links were not stuffed the best, being wrinkled and fat smeared. Over the three years of Celebrate Sausage, I'm definitely doing better but I still have a lot to learn with your help. Always thankful to you. Your videos are always great. 😇😋👍
My first sausage “experiment” was a classic British pork and leak and I think my fat to meat ratio was like 70% fat to 30% meat with no binder and it was pretty much inedible 😆 I had no clue what I was doing. That was 2015. Almost ten years later and it’s now one of my favorites. Cheers!
My first sausage was brats. I have a kitchen aid mixer. So I bought the grinder for it. I cut my meat to fit the grinder didn't know about temps then so Iwent to work on it. I had a recipe for the sausage but know any thing about grinder size. I got thru the grind alotof fat smear musie meat got my spices in. Well it came time to stuff the sausage! It took mehour to get it stuffed I was so angry it took so long. InewI wasn't going thru that again so my wife hearing me cruz she got on line a bought me a stuffer. It was like night and day with the stuffer. My first sausage we ate it. But Ilearn as I when bought books talk to others and watch two men in a cooler. You have brought my sausage hobbie to new heights thank you for your knowledge. In helping memake the best sausage!
1st sausage was Summer Sausage from a kit from Cabela's. Ground in a #8 Weston, and stuffed with a LEM 5lb hand
crank stuffer, and smoked in a Masterbuilt 30" propane. Don't know how it came out as good as it did, I mean Picture
Perfect, bite and texture spot on. It was when I got cocky trying to make my own spice/herb mixes that things went
sideways about 50% of the time. That and temp settings in the shade compared to direct sunlight. And I could go on
and on but there's no point. We've all made mistakes. It's learning from them that makes one wiser.
This all started about 14 years ago. I'm still using that same equipment. Did get a 4 probe remote Inkbird and an A-Maze-N
smoker tube MacGyver's got nothing on me. lol
I'm 70, and right now am struggling justifying getting a "real" smoker. But me thinks Mrs Santa might rectify that sometime
soon. There's no sense suffering right till closing time. 😉 Either way, smoke on all, and TYFS Eric
Ill use this opportunity to thank you for what you're doing here Eric. Even today people are keeping their recipes and techniques for them selves and it is extremely hard to get to the right information without paying courses or use the Internet and hope for the best. From the time i started following your channel up to now i didn't even realise how deep the rabbit hole is until i watched bunch of your old videos.. Every and each of your videos has bunch of useful information that i very much appreciate. Im still on my way to learn to do things properly, as i want to comprehend why exactly certain things are done or happen so i can apply it all on what im doing and expect good results.
My first sausages were over smoked with rendered fat and unedible.. and that happened for several batches in a row 😅. And im still working on it occasionally, and sticking to my fresh ones and fermented i can make decent. Cheers.
My first sausage was an Italian style. I can't remember the exact size, but they were about an inch in diameter. I used attachments on my Kitchenaid to both grind the meat and stuff the sausage. Until I watched your channel, I didn't know that the meat needed to be mixed to a slurry state. My first sausages were a little on the crumbly side, but still tasty.
Love the Story! Like you, I also grew up in Louisiana albeit on eastern side along the Pearl River in Bogalusa. Sausage has always been a part of the cuisine of my life as many Louisiana dishes are flavored with the great sausages from our area. While I have been around others that made sausage from early on, I didn't start making my own until I took a Sausage making class and got serious about the craft. Growing up with hand grinders, I graduated to a Kitchen Aid Professional Mixer. The one take away from my first solo sausage making experience is get a real sausage stuffer. The Kitchen Aid will work but you need an extra set of hands. I ruptured so many casings that that I had to open second pack to finish the batch. My experience was nothing like the ladies at Double-D Meats stuffing entire casings in 30 seconds or less. :-)
My dad and I learned from my fifth grade teacher's family Mr Damiani the whole family would get together and make salami and sausage. So we were lucky and this was back in the 1970's with a manual grinder.
Eventually with practice we got good at making sausage.
Your fire incident blew my mind, but I guess anything can happen.
My first sausage was deer sausage. The grinding and stuffing and seasoning was on point. Things were going awesome till they wasn’t. I never used a smoker a day in my life, so I borrowed my Uncle’s big home made smoker . He said just put a little wood in the end and smoke your meat. I built a bonfire in the end of that thing and proceeded to make my sauce no temp gauges or nothing on this cooker. Bit I bet it was over 400degrees for about 4 hours I cooked that sausage with the dirtiest smoke you ever seen. When I finally finished it and tried to tastes it. It was like trying to eat charred wood. So bad the dog literally wouldn’t eat it and that lab would eat anything😂
My first saussage was a Bologna style saussage, in norwegian we call it Servelat, its looks like a Cervelat sausaage but with a high emulsion, very fine grind. It turned out great, i have done about 10 batches since
My first home made sausage was the French Garlic Sausage from the Rhulman/Polcyn book 'Charcuterie'. It turned out amazing, and sent me on a journey for more treasure.
I remember making sausage without a binder back in the day and not keeping the meat cold enough between processing. End result was always a somewhat dry and crumbly texture
I got interested in making sausage while I was doing some work down in Texas. I had fallen in love with the beef Texas sausages I was having at a number of road houses. I found a forum on line (The sausage making forum) and joined then purchased three cook books in succession: #1 "Great Sausage Recipes and Meat Curing" -- Rytek Kutas; #2 "Home Production of Quality Meats and Sausages" -- Stanley Marianski and Adam Marianski; #3 "Charcuterie The craft of Salting, Smoking, and Curing" -- Michael Ruhlman and Brian Polcyn. Between the forum (a shout out to the great moderator Wheels) and Rytek's book I launched into my first batch of Texas sausage. For equipment I had purchased a small #8 meat grinder and a 5lb manual sausage stuffer (from the Sausage Maker). Lets just say the first batch was a bit chalky, I had not learned the importance of temperature control during grinding and mixing. Not to be deterred my next batch was a Rytek recipe for Hot Sweet Italian sausage, a recipe I still use today, which turned out great and the hobby grown from there. From the early days I've gone through 3 grinders, the first being a small Waring, then a STX 3000, (I still have this one as a backup and would recommend it to beginners) and now a LEM #12 Big Bite with a standard grind head and a #8 dual grind head (I would also recommend this grinder to those who are serious about making small to medium batches of sausage or processing game. As for stuffers I still use the 5 lb. manual from the Sausage Maker, I purchased and sold a Vevor 25 lb. electric (this was just too big for me) and am now using a 10 lb. LEM electric stuffer (the electric stuffer is a game changer). This has been a journey from fresh sausage to dry cured and fermented sausages. I still use recipes from Rytek and the other books, I follow and contribute to a Facebook forum for making sausage, this has replaced the pre Facebook forum which was a lot of fun when I realized that it was an international group of folks that were contributing and sharing. I also use a number of recipes from Eric on 2 Guys and a cooler right here. I have probably learned more from Eric than any other source and I often recommend him when responding to questions on the Facebook forum. My first saved recipe dates back to 2011 so I've been on this journey for over 14 years now and am still learning and enjoying sausage making.
First sausage was jalapeno popper, Ghost pepper cheese, pork. Stuffed in 31-32 mm Great sausage. I will say I didnt want ruin the meat so I watched your videos. Thanks for that.😁😁😁
The first sausage I tried to make was something called bookwurst. It is almost the same as a weiswurst but with a few additional spices added. It should be put in small casings, but I ordered brat sized ones instead from the sausage maker. They came out great, actually.
My worst sausage was actually a few weeks ago. Was craving lamb kabobs like I used to get in Iraq. Made up the the kabob mix with some ground lamb and thought to myself, kabobs are a pain let's turn these into sausages. It was a little wet, so I added some breadcrumbs to the mix. Stuffed them in to brat sized casings and popped them on the grill. They promptly burst, and what filling didn't fall into the coals was just nasty. I'm not proud of it, but I still have hope for a lamb kabob sausage!
Also being from Deep South Louisiana I can relate to the scarcity of sausage variety. My first attempt was also a Brat but with pork and deer meat. I made the same mistakes you did and ruined 10 lbs of deer meat that was given to me by a friend. After this disaster he refused to give me any more venison. I now have all the equipment needed to make sausage but still a little gun shy with exotic meats. I just need to find a new friend that hunts deer. LOL
My inspiration was Texas hot links. I had to find out how to make these! I bought a grinder for my mixer and a small stuffer. I read up on the process and found a couple of recipes. I made a two pound batch with success. It was good but missing something. I added more chilies and a touch of ground bay leaves and got exactly what I wanted. I was hooked. I found your channel and you opened a whole world to me! New recipes, Salami and whole muscle curing!! I've had to slow down due to my back and other health issues but I still make some from time to time. I need to order that new electric stuffer from the sausage maker. I think that would get me going again.
The electric stuffer is a game changer. I too got hooked on Texas sausages that started my journey.
Mine was just last year, a hot link. Actually came out good! Watched alot of your videos along with others creators videos. Thanks for what you do for those of us who are new to the craft! Been through a few batches and enjoying the process!
Getting better all the time but my first sausage were decent. I had a good teacher, thanks, Eric.
Excellent! Dude, you describe your experience so well, entirely relatable 😂 Thanks for a great educational video. Whilst I’ll never use that particular Smoker because I am in New Zealand and they’re not available, the validity of your experience is not lost. Thank you.
No, my first sausage-making experience was actually quite succesful -- due in VERY large part to your awesome videos, as I had watched most of them before I ever even attempted to make sausage. Thank you!!
Makes me feel better. I almost burned up my first batch of summer sausage!
I've made a few batches of sausages now. Me being pretty much the main consumer means theres a big gap between batches. I've tried a couple of commercially made seasoning mixes, 50% of which didn't work well as i didn't like the seasoning flavour. Current batch of Lincolnshire and Cumberland came out great. I'm on the second stuffer and mincer and these are great for what I need.
My first sausage I made smoked kielbasa, which came out excellent. That because of watching your videos and learning how to properly do this. So I thank you and love your videos, very informative
So funny, my first was trying to make Kielbasa I used to get as a child, 30 +years later no luck but I make world class one now! Don't know what I was chasing but I'm Happy.
All thanks to the internet and if I might say you too!
Auber inst are awesome fuzzy logic will get you just has to learn first !!!
my first sausage that I made was the jalapeno cheddar sausage that i made from looking at both you and chuds bbq. i made it just you both made it and it came out verry good. i now make a batch twice a year because my family love them.
My first attempt at sausage was roast garlic sausage from "2 Guys & A Cooler". It came out prefect. : ) Love the Videos and info but am almost addicted to celebrate sausage. Look forward to it and have made many of the recipes. Keep up the good work!
My first sausage was a game and beef sausage, I made it with my dad and it turned out quite good... beginner luck. My next sausage was an attempt for summer sausage. I used citric acid, not encapsualted, and I boiled them in a pot om low heat, an absolute disaster🤬🤬🤣🤣
Pork and venison christmas sausage. Rosemary and cranberry sauce were the main secondary ingredients. Flavour was good, but the texture was grainy. The chap that I get venison from had grainy sausages too, so I out it down to his mince as opposed to the pork or my cack-handedness.
Can't wait for your next video about the PID as I have a Smokin It 3d Wifi (thanks to you Eric) but have never tried adjusting the PID. 👍
This story is absolutely hilarious and I’m so glad you shared it!!! I’m convinced that failure drives men to succeed more than easy success!!!❤️❤️❤️
My first sausage was from a buffalo ( bison) I shot, it was also the first time I ever processed any animal myself!
First try, well it was more or less ok, where I from usual flavour for sausage is, paprika, garlic & pepper. So I wanted to try something else with wild oregano, thyme and pepper in the end that combo worked way better in my mind than in reality
Great save Eric. Thanks for all the great info you share with all us amateurs. I have learned so much from you and the other sausage makers I follow. Love my Smokin it smoker.
My first sausage making disaster which actually turned out ok was making Rookwurst. This was my first time making sausage on my own, only having a kenwood mincer at my disposal. 1st mistake was using collagen casings which I pre soaked (didn’t need to do that) 2nd mistake was the sous vide step @ 80c which I attempted to do with a pot of water on low heat. Unfortunately this caused the fat to melt and the casing to split (the sausages were packed in vacuum sealed plastic). This made the sausages look terrible in the bag, however once you remove the sausage the taste profile and smoking were perfect, but the texture was a touch dry due to the fat bleeding out.
A breakfast sausage, it was perfect. I have made it the same way since.
my first was your recepie of Boerewors Sausage, was a disaster.
thank god with your guidance and some pointers from duncan henry I do great stuff now.
thank you Eric!!!
I discovered very early on all my mistakes which I’ve had a few taste good and spaghetti sauce. I’ve been doing this for about 10 years and love every minute of it
My first sausage I attempted on my own was deer pepperoni. I struggled with the small casings, didn't add enough pork fat. Probably didn't add enough water. The seasoning I bought failed to meet expectations. It was horrible. I haven't tried making pepperoni again. I have made breakfast sausages within the last few years and they were great. One of these years I need to save up for a sausage stuffer thou. Running everything through the grinder is a pain...
My first was a cooked salami which turned out great even though I forgot to add a few of the spices I meant to add. Next I tried a ham. Not enough salt, It tasted more like a pork loaf than a ham.
I've never made sausage, but should give it a try😊
Venison back in the 90's, not much info on mixing, stuffing, among other things. I did come to a conclusion that all the recipes in that book for sausage making was overly salty. Between 2 guys, Joe's BBQ, and Chud's has really turned a new leaf for me.
Pork breakfast sausage using AC Leggs #10. Everything before that was jerky. Since learning tips from your page I have upped my game tremendously. Now focused on Cajun Green Onion and wanting to get into capicola etc.
My first sausage was a beef Italian ish thing I made up in my head based on a burger I made when working in a restaurant. I used a big beer brewing funnel and the handle of a wooden spoon to stuff the store bought ground beef mixture into the casing and smoked it on a propane smoker. It turned out pretty good. I have made a few that weren’t nearly as good since then because I was using an Amazon grinder/stuffer and I didn’t know about binders or was too cheap to use them. Your videos (and a few others) have definitely helped me improve my sausages. I just made an apple jalapeño smoked sausage that turned out great thanks to a few tips from you.
Edit to add a link to my video of making that apple sausage ua-cam.com/video/cCitPtKCwA4/v-deo.htmlsi=b5OPY8-0ynZfbc62
You do not list your mixer above, what might it be. My old KitchenAid is on its last leg and was looking at another one maxing bowl size.
it's a 20qt orbital mixer I bought from a kitchen supply store. I think vevor has a unit that's similar. Here's what I found on line: amzn.to/3xiD884
@@2guysandacooler Okay thanks, bit to big might have to get a meat mixer. about froze my hands off mixing 10 pounds of chicken fajita sausage.
Como agua para chocolate.
i had a feeling it was cause of dripping grease
1st sausage was venison and salted pork fat
First sausage was deer sausage. Way to lean and turned into jerkey
While I love to watch your channel. The thumbnail picture is very off putting! It looks like something that I wish not to think about when it comes to eating food. Great channel otherwise!
You talk too much!
🤣🤣🤣
Anyone using new model smokin-it smoker find out the convection fan assy gets totally sooted and gumed up? I tore mine apart after 2 months use and it was filled with gooey crap and spent an hour cleaning it with PBW and other oven cleaning things. I also drilled a 3/8 inch hole at the bottom of the squirrel cage fan unit to allow things to drip out rather than pool up. Lots of condensation water was collecting inside fan and manifold when I took it apart. Otherwise it's working decent I got the 3.5 DW