You prolly dont give a shit but if you guys are bored like me during the covid times then you can watch all the new series on instaflixxer. Have been streaming with my gf for the last couple of months :)
Oh man... I'd love to have a stuffer like that.... Mine is a hand crank.... Let me put it like this... There is a learning curve to using it. Looks like you guys had a great time... Thanks, Jaxx!!!
Pepper doing pepper stuff…. Hay! low! From CDMX! Made some beef jerky today using some of thy recipes…. Only better! 😀 turned out heavenly. Bless you guys! Just so you guys know, chipotle and jalapeño are the SAME pepper. Chipotle is dried and smoked, whilst jalapeño is fresh. But it’s the same chile.
Man, it’s fascinating to watch Brian and Shayla do jerky or in this case smoked beef sticks. Can’t wait til they sell boudin balls. Never thought about doing these but definitely want to start making sausages this year, now this is added to the list. Awesome job Jaxx, have a great weekend brother!
lol jaxx brother i love some jerky sticks man . looks like a big job . this was a fun video jaxx eat one of those fer ole dark buddy . you guys are awesome .
Man I wish I lived closer so I could swing by and taste some of these Jaxx! I do have a beef jerky and hot sauce order on the way from Brian & Shayla. I think the best part of these tasty sticks is that they are real and no BS was put in them! You guys make some great videos together. Brain and Shayla are awesome. Can't wait till y'all make them boudin balls!! Have a great weekend bud!
At 8:30 I love that tip! I make cured sausages in 5-8 pound batches and it always frosted me that I could not get the last bit out. Now I wonder why didn't I think of that?
Season before the grind! Good bread tip. Jaxx waited many hours for this taste test. He had good tips and info! You 2 Southern Studs did a great job! lol
No, it was not. Unfortunately, we would have had to order it and we really wanted to try out this method to see how it turned out for the "regular guy or gal" It actually turned out great. The cheese did melt but once in the ice bath, it firms back up.
GAT 🤬!!! THAT is a what I call some Bayou Dust, now! Does he sell it by the truckload too? (asking for a friend) 😲😁 Looks good, guys. He starts making boudin and/or proper andouille, I may have to move back South. I'm tired of not being able to find decent ingredients for my Cajun/Creole cooking around this flat Hell (Indiana).
Was wandering how much shrink in lbs do you have and have you ever tried adding any water to the mix sure looks good think I’m going to have to buy a press
What... Wait... How did I get here??? LOL... Jaxx and Brian... Where is Xena??? Oh she is behind the camera making y'all look good... I love this video....
We did not use high temp cheese in this batch, but I do plan on buying some for next to compare the two. In this we just used regular old shredded cheese.
@@JaxxDrinkwater That is what I thought... I would think the High Temp Cheese would have a different Chemical makeup... which bothers me... I bought some years ago and it would NOT melt normally, and I thought, "OH Heck No!!" It just didn't seem Normal to me... can you imagine how it would be inside the body if it didn't disibyegrate at a normal heat (body heat)... I'll stick to old fashion cheese.
I'm new to smoking sausages, pepperoni and jerky... I'm wanting to do my own because I want to have very reduced salt. I understand I need curing salt, I got the prague curing salt #1, (how much do i use per lb?), but when I'm seasoning can I reduce the salt. Also, I understand the curing salt is to preserve it and keep it safe and the regular salt should be iodine-free. I'm needing to understand this so I don't put the wrong combination or create botulism.
For the CURING SALT ( Pink Salt) you use 1 level teaspoon for every 5 pounds of meat. As for the "REGULAR SALT" I don't see why you couldn't reduce depending on the recipe . All this being said and I'm not a doctor or anything but are you trying to reduce regular salt for medical or other health reasons? If so then I would stay aways from all kinds of cured meats if it were me. Most recipes you find out there are pretty spot on with the ratios of curing salts, regular salts, and sugar. Just curious but are you following a recipe?
@@JaxxDrinkwater yes, it is for health reasons. However, I have discovered I can eat a couple of nonsmoked sausages safely, but not more. The guy who made them, from the farmers market, must have not had a ton of salt in it So it got me thinking that maybe I can make my own sausage and control the salt. I've missed eating special tasty foods because of this salt issue... Because commercially made products have so much salt in it I thought I'd make my own and reduce the amount of regular salt, if that's really possible. If the salt is lower, then I can safely eat sausage or other smoked products. I've been able to create certain recipes by doing this, that I otherwise wouldn't be able to enjoy. So I've been in search of recipes for smoking meats that would work for me. I'm wanting to stay within the safe guides with the curing salt but trying to figure out how to adjust the regular salt so it doesn't affect me. I've grown my own celery and dehydrated it at 115, then grind it to a powder. I learned that celery powder can be a cure or a good salt replacement. I just don't know how much celery powder I should use. I would still use the cure because the amount of cure distributed through the meat would not be too bad... it's just the other amount of salt that's added would be my concern since it's a greater amount. That's where I wonder if I can just reduce that right down or even eliminate it.
Last time I tried to make these beef sticks I turned them into ground meat in a casing. I didnt add the pink cure(which I do have) and I currently only have a dehydrator or beef jerky. Will the dehydrator be the deciding factoring if I try again #jaxdrinkwater
Just a question on the curing salt. So I'm assuming you're using 6.25% sodium nitrite and 93.75% sodium chloride? Do you just Put it in the seasoning mix? I think Prague Powder #1 suggests mixing it with water. I've never made sticks before but I'm going to try this weekend.
Love this video Jaxx. That is a great tip on adding the bread in. Man he must have laid some jack down at Academy, seems like everything came from there haha. Brian needs to get his own channel too, he has a great personality haha. That did have a nice color to them.
Sorry, the code I had is no longer available. You might email them and tell them that you saw this video and that you would like a discount on it. Maybe the will give you one. it does not hurt to ask.
The casing can burst when filling if they are overstuffed. The casings can burst when smoking if the temp start too high, it can cause separation due to moisture release and the fat melting and formation of air pockets.
I shoved so many of those in my face - Jesus! Easily the most tasty beef sticks I've ever had and you don't have to wonder if there's cow placenta in there.
Let's put this into perspective --- 12 POUNDS OF GROUND MEAT. That's an incredible amount of meat! These were seasoned perfectly and you can use your favorite seasoning - low salt, salt free, whatever you choose but remember...it's take alot of seasoning to handle 12 pounds of meat. Thanks for watching Marty!
@@JaxxDrinkwater the only reason I ask is every winter we do an average of 600lbs of sausage..venison and pork. 30lb batch at a time and we still measure the 12 ingredients in tablespoons. Just seems like alot..i get 12 lbs plus 2lbs cheese plus 1lb jalapeno is 15lbs plus 2lbs seasoning. .so an 1/8th of the recipe is seasoning. I like yur channel overall just had to ask.!
@@martysaskatchewan740 All I can tell you is that the Bayou Dust was 2 lbs. I don't know what ratios to ratios as far salt and other ingredients are in the Bayou Dust. I can only say that using the Bayou Dust, it comes out perfectly. The Bayou Dust is not made for this application specifically. They use it for their jerky. I know when I tasted the dust on its own it's not salty at all. I do get your concern and you brought up a great point. And I would recommend this and we also did this but didn't show it in the vide. and that was to fry a patty of it up and taste the seasoning. If you are not using the Bayou Dust (I don't think they sell the Bayou Dust in the quantity of 2lbs anyway) . ....and you mess up and it's to salty then add more meat.. if it's not salty enough add more spice.
Great video, but using a smart phone to shoot is very shaky. Personally, I would suggest downloading Flimic Pro. It's incredibly affordable and will help you with stability. It has a ton of features that really let you utilize all the things your smart phone can actually do. I'm not paid by them, by the way. I just like the app.
I don't use a smart phone to shoot my videos. I used the Canon 70D That being said for the most part of this video it was on a tripod. I am sorry about any shaky footage as it's very tight quarters in the shop and it's not always so easy to have a tripod at certain angles. I did the best I could. Again I am sorry for some of the shaky footage.
Seeds aren't what makes it spicy. It's the placenta, or the area around the seeds. You can get.rid of just the seeds, leaving in the placenta and it won't lose any heat.
I love the meat smoking culture making your own preserved meat is spiritually rewarding but I'm a complete noob to it what is a good beginner meat smoker for around 500 bucks
Yes definitely a winner. Liked the idea of meal replacement snacks. I like they are a little, without going too far. Nicely Done. Thanks for sharing.
Thank you sir.. I'm already running low on these badgers and need to make more.. haha..
"Bayou dust", that sounds so awesome!!!
Good times there at the international headquarters of Smokehouse Bayou! That was some good beef sticks and nice heat!
Man these the are the shizzle as I know you tried them. I'm almost out and need to make more.. heheh Thanks Rus
Dudes seemed so nice would love to drink a beer and eat some pepperettes with them!
You prolly dont give a shit but if you guys are bored like me during the covid times then you can watch all the new series on instaflixxer. Have been streaming with my gf for the last couple of months :)
@Edwin Immanuel Yea, been watching on Instaflixxer for years myself =)
I'd love to try those. They came out looking delicious. Nicely done. Two studs and sausage. Mmmmmm......
Oh man... I'd love to have a stuffer like that.... Mine is a hand crank.... Let me put it like this... There is a learning curve to using it. Looks like you guys had a great time... Thanks, Jaxx!!!
Hahaha, I have heard the same thing I think I will have to buy one as well soon.I'm not down with the hand-cranking.
Pepper doing pepper stuff…. Hay! low! From CDMX! Made some beef jerky today using some of thy recipes…. Only better! 😀 turned out heavenly. Bless you guys!
Just so you guys know, chipotle and jalapeño are the SAME pepper. Chipotle is dried and smoked, whilst jalapeño is fresh. But it’s the same chile.
Man, it’s fascinating to watch Brian and Shayla do jerky or in this case smoked beef sticks. Can’t wait til they sell boudin balls. Never thought about doing these but definitely want to start making sausages this year, now this is added to the list. Awesome job Jaxx, have a great weekend brother!
lol jaxx brother i love some jerky sticks man . looks like a big job . this was a fun video jaxx eat one of those fer ole dark buddy . you guys are awesome .
Will do Dark. I always love hanging with Brian. The man is full of knowledge as is Ms. Shayla.
@@JaxxDrinkwater awe shucks!! Thanks Jaxx!! We love having you around headquarters!! 😁
Great video, looked like you had fun with this one. I make jerky quite often but have not made snack sticks.....yet! ......Take care, Bluefin.
it's a little more work than beef jerky but I'd say the rewards are worth the effort.. Thank for the comment Bluefin
Man I wish I lived closer so I could swing by and taste some of these Jaxx! I do have a beef jerky and hot sauce order on the way from Brian & Shayla. I think the best part of these tasty sticks is that they are real and no BS was put in them! You guys make some great videos together. Brain and Shayla are awesome. Can't wait till y'all make them boudin balls!! Have a great weekend bud!
Thanks, Rob!! We always have a great time with Jaxx around!! Your order is on it's way, and as always, give Duke a pet for me!! 😁
@@shayladavis1114 Thanks Shayla!
Great video! These look yummy.
Thank you Colleen =. These jokers will spoil you, they are addictive.
Can you go right from stuffing to the smoker? I see some recommend to hold in the fridge overnight first.
RIP Larry
You have taught me so much friend
Pretty cool how you make those, nice machine you got.
Thank you my bother I appreciate it.
At 8:30 I love that tip! I make cured sausages in 5-8 pound batches and it always frosted me that I could not get the last bit out. Now I wonder why didn't I think of that?
Looks awesome!! Gotta take a trip to ocean springs!!
Definitely!
Two studs...lol... Those were some good looking sticks. I used past tense, since I am pretty sure by now they are all gone.
Ha! we actually have a few left but not many. I've eaten so many I'm thinking I might be cured at this point.
Ive been craving thesee FOR YEARS. Now i can make ut
They are so addictive!!!
Great video wish I could try one
Oh my looks delicious!
Season before the grind! Good bread tip. Jaxx waited many hours for this taste test. He had good tips and info! You 2 Southern Studs did a great job! lol
Great video....Thanks
Glad you liked it!
great video, thanks for sharing.
Nice job, guys!
Hay was the cheese high temperature cheese. So it won't melt . Looks good and awesome.
No, it was not. Unfortunately, we would have had to order it and we really wanted to try out this method to see how it turned out for the "regular guy or gal" It actually turned out great. The cheese did melt but once in the ice bath, it firms back up.
We use regular Hot pepper cheese in our deer Bologna all the time it works fine
Espectacular!!! Voy a tratar de hacer, muy bueno!!!
GAT 🤬!!! THAT is a what I call some Bayou Dust, now! Does he sell it by the truckload too? (asking for a friend) 😲😁
Looks good, guys. He starts making boudin and/or proper andouille, I may have to move back South. I'm tired of not being able to find decent ingredients for my Cajun/Creole cooking around this flat Hell (Indiana).
Man those boudin balls were awesome. I'll definitely be getting some to bring home.
Now to just get into the vault to get that seasoning recipe.. A lot of work but looks like it was well worth the effort.
He's tight-lipped on that dust. I may need to get him drunk..
Was wandering how much shrink in lbs do you have and have you ever tried adding any water to the mix sure looks good think I’m going to have to buy a press
What... Wait... How did I get here??? LOL...
Jaxx and Brian... Where is Xena??? Oh she is behind the camera making y'all look good...
I love this video....
Question:
Are you using High Temperature Cheese... or just any ole cheese will do?
I still love the name of your combined wood "Chickory" Cherry and Hickory wood.
We did not use high temp cheese in this batch, but I do plan on buying some for next to compare the two. In this we just used regular old shredded cheese.
@@JaxxDrinkwater
That is what I thought...
I would think the High Temp Cheese would have a different Chemical makeup... which bothers me... I bought some years ago and it would NOT melt normally, and I thought, "OH Heck No!!"
It just didn't seem Normal to me... can you imagine how it would be inside the body if it didn't disibyegrate at a normal heat (body heat)... I'll stick to old fashion cheese.
I’m new here and I love it
we have got to be related, lol lol its like me living down south. Great recipe
I run a piece of bread through mine to clean more meat out but I don't throw it away. Not enough to taste in the meat
I'm new to smoking sausages, pepperoni and jerky... I'm wanting to do my own because I want to have very reduced salt. I understand I need curing salt, I got the prague curing salt #1, (how much do i use per lb?), but when I'm seasoning can I reduce the salt. Also, I understand the curing salt is to preserve it and keep it safe and the regular salt should be iodine-free. I'm needing to understand this so I don't put the wrong combination or create botulism.
For the CURING SALT ( Pink Salt) you use 1 level teaspoon for every 5 pounds of meat. As for the "REGULAR SALT" I don't see why you couldn't reduce depending on the recipe . All this being said and I'm not a doctor or anything but are you trying to reduce regular salt for medical or other health reasons? If so then I would stay aways from all kinds of cured meats if it were me. Most recipes you find out there are pretty spot on with the ratios of curing salts, regular salts, and sugar. Just curious but are you following a recipe?
@@JaxxDrinkwater yes, it is for health reasons. However, I have discovered I can eat a couple of nonsmoked sausages safely, but not more. The guy who made them, from the farmers market, must have not had a ton of salt in it So it got me thinking that maybe I can make my own sausage and control the salt. I've missed eating special tasty foods because of this salt issue... Because commercially made products have so much salt in it I thought I'd make my own and reduce the amount of regular salt, if that's really possible. If the salt is lower, then I can safely eat sausage or other smoked products. I've been able to create certain recipes by doing this, that I otherwise wouldn't be able to enjoy. So I've been in search of recipes for smoking meats that would work for me. I'm wanting to stay within the safe guides with the curing salt but trying to figure out how to adjust the regular salt so it doesn't affect me. I've grown my own celery and dehydrated it at 115, then grind it to a powder. I learned that celery powder can be a cure or a good salt replacement. I just don't know how much celery powder I should use. I would still use the cure because the amount of cure distributed through the meat would not be too bad... it's just the other amount of salt that's added would be my concern since it's a greater amount. That's where I wonder if I can just reduce that right down or even eliminate it.
I would love to have those 2 guys as my Neighbours, I could just see the good time we could have!
I used sirloin and it’s very dry. Should I use a fattier meat next time?
Last time I tried to make these beef sticks I turned them into ground meat in a casing. I didnt add the pink cure(which I do have) and I currently only have a dehydrator or beef jerky. Will the dehydrator be the deciding factoring if I try again #jaxdrinkwater
Just a question on the curing salt. So I'm assuming you're using 6.25% sodium nitrite and 93.75% sodium chloride? Do you just Put it in the seasoning mix? I think Prague Powder #1 suggests mixing it with water. I've never made sticks before but I'm going to try this weekend.
Can you dehydrate instead of smoking
Love this video Jaxx. That is a great tip on adding the bread in. Man he must have laid some jack down at Academy, seems like everything came from there haha. Brian needs to get his own channel too, he has a great personality haha. That did have a nice color to them.
I have been enlightened. How about a coupon code? I would like to see if it can compare to the Grippos season.
Thanks
Sorry, the code I had is no longer available. You might email them and tell them that you saw this video and that you would like a discount on it. Maybe the will give you one. it does not hurt to ask.
what would cause the casings to bust when filling them and also when smoking them? How do I prevent that?
The casing can burst when filling if they are overstuffed. The casings can burst when smoking if the temp start too high, it can cause separation due to moisture release and the fat melting and formation of air pockets.
How much per pound if you sale the sticks?
Can you tell me what brand your smoker is?
Southern Pride
I shoved so many of those in my face - Jesus!
Easily the most tasty beef sticks I've ever had and you don't have to wonder if there's cow placenta in there.
Damn, now that's an idea! , braised placenta. I wonder where we might find one?
@@JaxxDrinkwater 🤔🤨😐😑😶🙄🙁😖😟🤢🤢🤢🤢🤮🤮🤮🤮🤮 Lol!!!
Agreed, on all points!!! 😁😁
@@shayladavis1114 hehe, Come on, where is your sense of adventure?
All temps are F correct?
yes
Can you freeze them?
yep!
You best have a bag of that when you come up just in case we don't catch fish🤔🤣💪👍🍻
If we don't catch any fish then I'll know that all your videos are fake..
I've never went and not caught a fish🤣🤣💯🍻
2lbs of seasoning? That seems like an incredible amount. How much of that is salt?
Let's put this into perspective --- 12 POUNDS OF GROUND MEAT.
That's an incredible amount of meat!
These were seasoned perfectly and you can use your favorite seasoning - low salt, salt free, whatever you choose but remember...it's take alot of seasoning to handle 12 pounds of meat.
Thanks for watching Marty!
@@JaxxDrinkwater the only reason I ask is every winter we do an average of 600lbs of sausage..venison and pork. 30lb batch at a time and we still measure the 12 ingredients in tablespoons. Just seems like alot..i get 12 lbs plus 2lbs cheese plus 1lb jalapeno is 15lbs plus 2lbs seasoning. .so an 1/8th of the recipe is seasoning. I like yur channel overall just had to ask.!
@@martysaskatchewan740 All I can tell you is that the Bayou Dust was 2 lbs. I don't know what ratios to ratios as far salt and other ingredients are in the Bayou Dust. I can only say that using the Bayou Dust, it comes out perfectly. The Bayou Dust is not made for this application specifically. They use it for their jerky. I know when I tasted the dust on its own it's not salty at all. I do get your concern and you brought up a great point. And I would recommend this and we also did this but didn't show it in the vide. and that was to fry a patty of it up and taste the seasoning. If you are not using the Bayou Dust (I don't think they sell the Bayou Dust in the quantity of 2lbs anyway) . ....and you mess up and it's to salty then add more meat.. if it's not salty enough add more spice.
Was going to watch your video. Once I saw that Southern Pride, I knew I was punching above my weight. I brought a stick to a gunfight.
"Thumbs up" on this one too...
Thanks Judi, I appreciate it!
Great video, but using a smart phone to shoot is very shaky. Personally, I would suggest downloading Flimic Pro. It's incredibly affordable and will help you with stability. It has a ton of features that really let you utilize all the things your smart phone can actually do. I'm not paid by them, by the way. I just like the app.
I don't use a smart phone to shoot my videos. I used the Canon 70D That being said for the most part of this video it was on a tripod. I am sorry about any shaky footage as it's very tight quarters in the shop and it's not always so easy to have a tripod at certain angles. I did the best I could. Again I am sorry for some of the shaky footage.
This is Deja vu... the other video is called Jalapeño cheddar chipotle smokies >>> Right???
This is double good... two (same) videos for the same great people and food... YUM
Yep, same video, varied names, but the same two "Southern Studs" lol
@@JaxxDrinkwater
"Right ON"
Great video. Lavalier mic next time?
Seeds aren't what makes it spicy. It's the placenta, or the area around the seeds. You can get.rid of just the seeds, leaving in the placenta and it won't lose any heat.
Eastern South Carolina. Already sold out to to a crap food broadcaster that shares the recipes.
I'm sorry what? I'm not sure what you're talking about.
I guess these guys have never had the jerky made at Texas A&M's meat market.
Awww damn
Man, you are right - my mind has been spinning on some other flavor profiles.
I love the meat smoking culture making your own preserved meat is spiritually rewarding but I'm a complete noob to it what is a good beginner meat smoker for around 500 bucks
Seeds don't make it spicy. It's the placenta they are attached to.
Hope you like beard hair in your snack sticks
Why did u say jalepeenos
but all i wanted was the salt content
The grey tub looks dirty! Not a good way to start.
at first i thought he was james hetfield......😆
. Many
Twelves pounds of meat, I’d est. about two weeks of beef stick eatin.
He snezzed in the meat
Hey buddy, you should wear a mask 😷
Will do buddy.
Saying jalapeño like that hurts my ears
If you use cheese does that do the dame thing as powdered milk for making them stay moist?