From grinder to grill, everything you need to know to make your own great sausage at home. #sausage #meat #cooking
Recipe:
Per 5 lbs meat @ 25-30% fat content:
2 Tbsp salt
1 Tbsp + 1 tsp sugar
4 Tbsp paprika
3 Tbsp black pepper
1 Tbsp + 1 tsp Aleppo chili flake
4 cloves fresh garlic
1 Tbsp ground marjoram
1 tsp ground fennel
1 tsp pink cure #1
3/4 cup nonfat powdered milk
3/4 cup beer
Per Kg meat @ 25-30% fat content:
20g salt
10g sugar
15g paprika
10g black pepper
5g Aleppo chili flakes
5g fresh garlic
1.5g ground marjoram
1.5g ground fennel seed
2.5g pink cure #1
30g nonfat powdered milk
500ml beer
Grinder:
https://www.lemproducts.com/product/big-bite-grinder-12-head-size
Stuffer:
https://www.lemproducts.com/product/big-bite-dual-gear-sausage-stuffers/sausage-stuffers
Casings:
https://hicountry.com/products/hog-casings-100-natural-8-oz?srsltid=AfmBOopmfdyZGrIes1eIIfE_-kowJhmP8tDhQWuzI5CMARSgYf3pL6_X
ProTemp S1 Smart Grill Gauge Thermometer:
https://www.chefstemp.com/product/protemp-s1/
Smoker:
44″ Smoke Hollow gas smoker(no longer available)
“Smoked Venison Sausage: A Complete Tutorial” üzerine 13 yorum
Excellent video! I always enjoy your sausage-making videos.
Love it dude……will def try that recipe, I got about 40 lbs of venison in the freezer
Another winner! I was just watching your playlist yesterday doing chores.
I have never attempted to make my own sausage before, but you explained the process very well, in my opinion. It was an enjoyable view while I sat and shaped a sunstone.
Dude, do you get paid by the word?
Corn pop was a BAD dude!
Great video, my brother. Keep dropping them sausage video 💯🫡
Do you ever use a cure accelerator?
When you link 2 at a time, you can actually spin the same direction every time. You only have to reverse the direction when you link 1 at a time. Great video!
Excellent video for the novice or a refresher if you have been making sausage for a while. Videos like this are I started following your channel about 3 years ago. Keep up the good work!
Great vid, love your videos. Used my gas smoke hollow @ 15° and winds here in Wyoming. I was surprised i had no issues with temp or flame going out. Thanks for the tips and recipes. An oregon transplant. Wish I'd found you b4 I moved. Do you think would be possible instead of smoking salmon to make sasuage or sticks?
Excellent!
I am starting! Thank you!