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Gourmet Firefightingman!

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Thanks!

Hey, does apple juice great for the sausage to substitute red wine? I tried to make the halal version of Italian sausage using your recipe

What was the total weight of the meat prior to the grinding . Looks good Greg. Making me hungry. Lol

Look/see if you can find a Manglista, an American Guinea, or a Mulefoot hog for one of your vids. Their meat is redder and more marbled than commercially produced pork. Would really enjoy your opinion on the results.

Your DIY drying chamber....., you using INK BIRD controllers? ✌

I always put some vinegar in the casing soak water. Somewhere read that it denatures the protein of the forcemeat in contact with the casing preventing it from adhering and makes peeling easier. Can attest that it works.

If breadcrumbs of any sort were better than rusk, then recipes would call for it. I make a lot of sausages and will compare a few ways myself. I guarantee the rusk will have a better texture.

heck yeah. looks amazing.

Oh man that’s a juicy stick o meat! Looks wonderful!

Really like the ingredient percentages over set meat weight amounts.

I appreciate your comparison of Bangers, I’ve been wanting to make some. I’m with you on the commercial producers, I would rather pay more for meat from small producers with great reviews.

Your grind looked great. You must keep your knife & plate sharp. (I sprung for some of The Sausage Makers sharpening disc's to make the task more convenient.) Anybody else out there that keeps knives/plates paired together?

Omg was that juicy or what! and none of yours spew out during the cooking! A brit sausage without sage??? 😲 I made some the other day, home made rusk and just salt,white pepper and a bit of mace. Didn't tick all the boxes. Dunno if it was the rusk or the mace. Does the rusk add a 'flavour'? Maybe i should try breadcrumbs or panko....or swerve the mace. This recipe looks interesting....i don't want a filler, just something to hold all that juice in. This is next on my 'to do' list....with no sage!! lol Nice one Greg.

The balloon trick was really cool. Im gonna try that. Abour to attempt your breakfast sausage recipe!

As a Yorkshireman myself, that looks cracking. Glad you enjoyed it. 👍

Always good content! Thank you!

Thanks man for giving me this link

Is the green mold ok?

As someone who's been to Rome many times and is absolutely obsessed with authentic Roman pasta you absolutely nailed it. Even moreso than most since you even made your own Guanciale! Very impressed!

Im gonna try my hand at it some day but not yet. Can you put a list or links to equipment you use please sir? Especially the aging equipment.

Another very interesting video! Thank you for taking the time to make it.

The spreadable sausage, would you flip it over and hang it from the other end?

I made the same mistake with my peppers the first time! I thought passing them through the larger 6.5mm grinding plate wouldn't make them too small. *WRONG.* Now I chop to the size I need (about half of your size) and flash freeze them by spreading them out on a baking sheet. When they're frozen solid (so they won't stick together), I split them up into 1/2 pound sandwich bags before vac packing and freezing all the 1/2 pound bags. I'll usually chop up about 3 or 4 pounds of peppers. It's a real pain, but they keep well with this system and I only need to pull a bag or two out when I make sausage. *_LIKE TODAY!_* Cheers.

Great job.

Question Greg , if you do dry your PH test piece for 30 ish days and it looses 40 ish % of its green weight but it’s not save to eat because of using cure #2.. can you equalize it for 30 more days to make it 100% safe ? Great job as usual!

That looks delicious Greg! Great job!

Bravo!

Looks great !

Looks good, man! With the smoke, the cloves, and the allspice you're leaaning towards cajun. Maybe add a bit of thyme and bay leaf?

Very interesting!

Excellent video! Thank you.

Looks amazing..question for an experienced salumist as yourself: which recipes call for the addition of a binder like dry fat milk? I've seen it in some but not others when coupled with adding liquids. Thanks as always.

Greg, that salami looks delicious! I don't make salami (I don't want to deal with the setup/equipment) and most salamis don't actually appeal to me that much . . . but this one is really appealing, just something about the appearance, texture, fat, etc. Thanks for another great video!

Your videos are so interesting to me, I love salami and am planning on picking it up whan I've saved up enough for all the things I need for it.

I love a dog/frankfurter. Temp control and limited by size of food processor, and just a small result after a fair amount of careful work would put me off.

Is there any reason you didn’t use natural casings?

Great job, they look fantastic. I've been making my hotdogs in hog casings lately since I always have them on hand. I prefer sheep casings but am too cheap to buy the good ones and hate messing with them. I think I'm going to give these casings a try. Thanks for the awesome video!

Here in southeast Nebraska its largely of Chec and German ancestry and a lot of the small town butcher shops make their own version of course ground hot dogs. I personally drive 15 miles to Wilber (KARPISEK'S) to grab a few pounds ($6.99/#) when i get the hankering. Better 'chew' than the emulsified variety.

I wish I had a curing cabinet. I'd definitely try this. Thanks and great job. 😋👍👍👍

Gourmet Woodsman, You're the best! I just had to subscribe!

Nothing wrong with a good hotdog. Looks great to me. Always enjoy your videos. Thanks again. 😋👍👍👍

Hardest sausage for the home cook to make, IMO. (emulsified sausage in general I guess)

Excellent job! Thank you. Are hot dogs worth the extra labor? I dunno. I've made hot dogs following Michael Ruhlman's recipe in Charcuterie. They were a LOT of work, but they were the most delicious hot dogs I've ever had. I think every sausage maker should make hot dogs at least once to learn the process, to gain respect for the humble dog, and to taste just how wonderful a good dog can be.

I use the same govee hydrometers..awesome video as always. I am going to try this with fresh truffles. Wish me luck.

Too much work I would just go buy plain stuffing mix or croutons

I bought this book on your recommendation. They owe you a cut lol

Lincolnshire Butcher here, that is the correct recipe for Lincolnshire sausage, so many others add seasonings that should not be in it. You really need a bit more fat in the mix roughly 30% fat, also add the seasoning to the rusk and water then it's easier to combine with the meat.

Breadcrumbs is a thing of the past. Even italians dont use it for veal escaloppes anymore. If you wanna build a crust go for panko. If you want to soak liquids for the sake of tenderness go for bread and milk (press excess milk before mixing with meat). Now the bangers is a different case. I do think dried sourdough or pretzel chunks would be similar to rusk. Very curious about his