Anyone watching with zero sausage making equipment ... Welcome to your best option and before you think OMG it takes so long ... Just do it and discover good things come to those who put in the effort or you can run get store bought bland bs much better tasting and the satisfaction of knowing you made it and a new appreciation for things that take time instead of instant gratification. Enjoy the experience along the way instead of rushing to the desired outcome and I hear your wife agreeing and grinning. Click like and leave him a thanks if you bothered to find this good enough to save. One older cuss to another ... Thanks for sharing and a reminder I'm out of liquid smoke.
I was given the recipe many years ago and loved it, sadly I lost the recipe and have been looking for a replacement ever since. This is it!! Thank you!
I disolve the salt (& liquid smoke if used) in 1 cup water (per 5# meat) and mix it in with meat until bind is started then add seasonings and continue mixing until bind is complete.
I like the Allman Brothers music. Looks delicious
Anyone watching with zero sausage making equipment ... Welcome to your best option and before you think OMG it takes so long ... Just do it and discover good things come to those who put in the effort or you can run get store bought bland bs much better tasting and the satisfaction of knowing you made it and a new appreciation for things that take time instead of instant gratification. Enjoy the experience along the way instead of rushing to the desired outcome and I hear your wife agreeing and grinning. Click like and leave him a thanks if you bothered to find this good enough to save. One older cuss to another ... Thanks for sharing and a reminder I'm out of liquid smoke.
I was given the recipe many years ago and loved it, sadly I lost the recipe and have been looking for a replacement ever since. This is it!! Thank you!
Great video, Thanks for sharing. I will be giving this a try!
I bet cooked on a smoker would be great too!
That pan is what everybody needs.
I've never rolled them in the cellophane, Great tip.
I disolve the salt (& liquid smoke if used) in 1 cup water (per 5# meat) and mix it in with meat until bind is started then add seasonings and continue mixing until bind is complete.
This vid is worth watching just for the music!!
I'd cook at a lower temperature for a longer period of time. You don't typically want to render the fat out when making sausage.
What’s the internal temp at the end of the cook ? Thanks Bob Long it looks Goode wade
165
Just like we make it in Pineville tn.
Washed your hands yesterday
Making today!
Wash your frigging hands!!!!!