We have one final giveaway this month, be sure to check out the following video for all the details. Pay very special attention to the instructions on how to enter. 25 LB Electric Sausage Stuffer from The Sausage Maker: th-cam.com/video/0S8SzS2hN9s/w-d-xo.html In order to enter this final giveaway, you must go to the specified video link above. Good Luck.
Thumbs up Thumbs up Thumbs up.... You always explain the recipes and methods well Eric. Lovin season 4. Would love to keep my grinder plates and cutters sharp. Please add me to the give away. Cheers!
Hey Eric, Awesome video! I'm really impressed with your content. I'm eager to win this Jende Sharpening setup for my grinder. I've been pursuing sausage-making as a hobby for a few years, and I believe my grinder could use a good sharpening. Winning this would be a fantastic boost to my sausage-making endeavors. Hopefully I can make my own salumi soon!!! Thanks for the opportunity, and keep up the great work!
Boy howdy would a sharpener set have saved me two 😢😢 heartbreaks when I had a fat smeared soppressata AND salami! Hoping to win! Love your content. You’re the only recipes I use for my salumi. I have a culatello hanging out until next spring!
Thanks for this video Eric, Genoa Salami for an Italian is part of life lol, watching you taste it is great, you can almost taste it at home. I saw that you used mold 900, can I do this with mold 600, and was there a noticeable difference for you between the two? I have a great sharpening system so I’m all set with that, but it looks pretty incredible. Thanks again brother. 🇮🇹😎🇮🇹
Love this series and all your videos. I just made your spicy Calabrian Bresola and I just started dry aging your Calabrian pepper coated pork tenderloins. I would love to win the Jende system for my grinder plates and knives.
Hey Eric! I would absolutely love to win this sharpening gear! I’ve been using my dads grinder for sausage making and I don’t think the plates or blades have ever been sharpened 😂 I am so excited to level up my charcuterie and I’m hearing you loud and clear, sharp equipment not optional.
Hi Eric Really like your shows . As a newbie to sausage making I appreciate every knowledge you can share. Would apricate a Nice a Sharpening system from Jenede Thanks again for your support for sausage makers
I don't have a plate sharpener yet so I use a rough and abrasive surface, such as a concrete sidewalk or a metal file. I like to avoid using any lubricant or coolant during the sharpening process and I apply a lot of downward force when sharpening while randomly rubbing the plates on the abrasive surface. When Im finished, it goes right back to cutting my sausage meat.😁
Another great video!! New to sausage making this year and have used the same cutting knife with multiple die's. I need to buy a few more die dedicated knives and bring them back up to the sharpness they deserve!
my grandfather (mom's dad) and my dad were butchers...grew up cutting meat...sadly, he lost his recipes for sausage...I'm retired now, but want to get back into this
Definitely need to get my curing cabinet going. haha. This one is beyond our capabilities right now. I am still using a sharpening stone here at home. Anything other than that has got to be better for keeping blades sharp!
I'll agree.. Keeping the tools of the trade sharp in primo condition is key to a successful product outcome. My knives and plates are in dire need of sharpening and really haven't found a best way to accomplish that task. I will be checking our Jende Industries! P.S. Still entering the giveaway just in case I can get lucky! 🙂
I would love to win the sharpening set, watching your videos has given me the confidence to finally attempt making sausages after years of hesitation!!
Thank you for another great video. I'm new to Sausage making and your channel is my go to for learning. I could definitely use The sharpening products you mentioned i'm definitely going to check out the website
Amazing as always, I'm doing this one next, but I reallyyyyy need that jende equipment, I think my grinding plates need that sharpness again! Thank you as always Eric!
As usual, and amazing episode Eric, by having that sharpening system for my plates and knives would be amazing. It would save me from having to buy new knives. And plates.
Thank you for the great content Eric. I would like to throw my name in for the Jende lapping plate. I have used your method of sharpening and am convinced how important sharp equipment is. The lapping plate would just make my efforts more effective. Thanks Again
Great video as always - thanks for sharing your knowledge. I have never used a lapping plate, just a hard flat surface, but I think that a plate like that would be much better.
I'm going to need the sharpening set badly within a couple months. I have a litter of pigs on the ground and will start harvesting them next month! I see LOTS of sausage making coming over the winter!
Thank you very much for another wonderful video, as always you are the champ in your class and we appreciate all your hard work and dedication. Winning the blade will be the greatest treat and honor. God Bless
I just got my dry chamber setup. Thank you for all the great videos on calibrating Govees and Inkbirds!!! Starting out with whole muscles so I won’t be grinding anything, BUT… I am originally from the New Orleans area and had to move away following hurricane Katrina. I have grown tired of paying for the shipping costs so I have been making my own Boudin and Andouille sausage. I haven’t been doing it long, but I’m sure that I could definitely benefit greatly from a great sharpening system for my blades and plates!!
I’ve been purchasing extra knives for my grinder. I can see the benefit of the sharpening kit, and that would save having to wait for the new blade to arrive in the mail.
I have been learning a lot from your shows I recently retired from the Navy after 24 years and I am enjoying my best life with my wife and a large part of this is because of your shows thank you so much and a cold smoker would put my products on a whole different level I’m currently using a Weber grill. God bless!
I have lost the use of my legs from Familia periodic paralysis..would like to make this for my father cheeso massaconi 101 years old ww2 vet..he was awarded the patriot award for his service..god bless us everyone
I really need to check out that knife/plate sharpening video. I have a number of plates that have never been sharpened. Thanks for another great video on sausage making!
I love all the different sausages that you make and would love to try all of them, I do have a meat grinder that needs sharpening but I need to get a sausage stuffer to get started
A little bit out of my league at this point but watching you make this salami is inspiring. I do my best to keep all my grinding blades sharp by using a piece of plate glass shelf from an old medicine cabinet and adhere 300 grit polishing paper to it with water. It works ok but the Jende sharpening system would be a definite step up. Thanks for video guys it was really informative.
Thank you for all the amazing content. I really love the sharpening system, I have finally made enough of your recipes that My equipment needs a good once over. Thank you again
I highly recommend Eric's video about sharpening the grinder pieces. I don't have the special equipment but it still kind of works with a flat surface and sandpaper
Watched your DIY drying chamber and getting parts now. Very educational - I like the secrets you shared. Great tip on the razor sharp blades and plates. I try to match my knife to my plates.
Loving this year's content so far! I would love to have the sharpening supplies. Thanks to your amazing sponsors who are willing to help out with giveaways!
Great video. I just finished some elk salami, it did lose 30% of its weight, however, my humidity was a bit low in the fermentation fridge and it has a dry ring around the outside. How can one tell if the whole salami was cured throughout? I have heard sometimes the dry ring can prevent proper dry out of the inside, but it did lose 30%+ of its weight. thank you!
Yeah!!! Congrats! If it was cured properly the inside will not seem raw and soft. It will seem firm. With that being said 30% is very soft for a salami. If you like that texture then it's good to go, but if you would like it to be firmer, I suggest 35%-40%. Would you send me a picture of the finished product so I can see the dry ring. eric@twoguysandacooler.com
Thanks for another great video. I always appreciate your advice on making the sausage making process easier and better. I definitely need to sharpen my grinder plates and knives.
Eric, I have been curing and smoking for years. You are inspiring me to get the salami and dry curing! Just started a coppa, and rounding up the stuff for my first salami. Could use the sharpening stuff to kick me off. Had no idea you could sharpen your plates blades. Been using my grinder for years, and never sharpened. Just watched your how to on that as well. Great content! I have really enjoyed your channel!
Thanks for another great video, love your channel and trying all your recipes! The sharpening system looks awesome as well, I know my plates could benefit from them immensely. Can't wait to try this salami next!
Love your channel. I watch your videos as soon as I see them posted. Purchased a meat grinder and 5 pound stuffer about a year and a half ago. I’ve only used it about once a month. I wondered how the pieces could be sharpened and those questions were answered here on the channel. The lapping plate and sandpaper would be a nice addition to keep my equipment sharp. Thank you Jenda for sponsoring!
You are amazing with your talents for teaching. Thank you for all the things you do. I have learned so much. I really do need to sharpen all my plates and both my blades. It would be a dream come true having a way to sharpen my tools . Thank you for all you do.
As an archery hunter, I am well versed in sharpening knives and broadheads... but I have never once thought about sharpening my grinder plates/knives! Jende might come in handy there!
I'm a subscriber......but I've no interest in their product. I just wanted to thank you for all tou are this month. I always saw you on the "shorts" on Facebook and had no idea you had a channel on TH-cam. I'm glad I found you.
Another fantastic video Eric. Do you have an alternate suggestion for the Bactoferm Mold 800? It is currently out of stock and is a bit pricey. Thanks for taking to theme to reply and I appreciate your expertise.
Hello Aharon, Thank you for all the information you are sharing, I’ve learned allot from your channel. I’ve made Genoa salami for the first time using only beef . I have a perfectly balanced curing chamber. Most of my salami’s reach 35% loss target after 4 weeks. I’ve seen your video and in other books that it reaches target weight loss after 2-3 months, is there a difference in weight loss between pork and beef?
Two sausage ideas: (1) Central Texas beef sausage (Smitty's, Black's, Kreuz style with "bull flour" binder) (2) a "Jambalaya" sausage which would be very similar to a boudin, but with a mix of smoked sausage, chicken, and shrimp.
I struggle to purchase the curing products that you recommend because the Sausage Maker people don’t ship to New Zealand. Eric, if you really really care, you’ll speak to them and fix it. Fix it. Please. I’ve been able to score Bactoferm 600, TSPX and Flavours of Italy from an Australian website which is fantastic. But.
![[Full Episode] The Restaurant War Thailand ศึกพ่อค้าซ่าแม่ค้าแซ่บ Episode 2 | 29 ก.ย. 67](http://i.ytimg.com/vi/r3lfLNH6Ke4/mqdefault.jpg)
We have one final giveaway this month, be sure to check out the following video for all the details. Pay very special attention to the instructions on how to enter.
25 LB Electric Sausage Stuffer from The Sausage Maker: th-cam.com/video/0S8SzS2hN9s/w-d-xo.html
In order to enter this final giveaway, you must go to the specified video link above. Good Luck.
Looks like you forgot to pin this comment. 😜✌🏻
LOL. Thank you!!
Thumbs up Thumbs up Thumbs up.... You always explain the recipes and methods well Eric. Lovin season 4. Would love to keep my grinder plates and cutters sharp. Please add me to the give away. Cheers!
I've got stones for sharpening but would gladly accept a easier system. Thanks for the chance and good luck to all.
Hey Eric,
Awesome video! I'm really impressed with your content.
I'm eager to win this Jende Sharpening setup for my grinder. I've been pursuing sausage-making as a hobby for a few years, and I believe my grinder could use a good sharpening. Winning this would be a fantastic boost to my sausage-making endeavors. Hopefully I can make my own salumi soon!!!
Thanks for the opportunity, and keep up the great work!
Boy howdy would a sharpener set have saved me two 😢😢 heartbreaks when I had a fat smeared soppressata AND salami! Hoping to win! Love your content. You’re the only recipes I use for my salumi. I have a culatello hanging out until next spring!
Thanks for this video Eric, Genoa Salami for an Italian is part of life lol, watching you taste it is great, you can almost taste it at home. I saw that you used mold 900, can I do this with mold 600, and was there a noticeable difference for you between the two? I have a great sharpening system so I’m all set with that, but it looks pretty incredible. Thanks again brother. 🇮🇹😎🇮🇹
Truly enjoy watching your video's and learning new recipes. Could always use a new sharpening system for my grinder plates/blades. 🐷
Never sharpened my grinder plates. lol Need to, but do not have the equipment. Thanks for the videos! Love watching your channel.
Yeah, casing closed like a sock. I'm sure everyone was thinking, "That looks just like a sock."
Love this series and all your videos. I just made your spicy Calabrian Bresola and I just started dry aging your Calabrian pepper coated pork tenderloins. I would love to win the Jende system for my grinder plates and knives.
I would love the sharpening system. I definitely need to touch up my grinder before giving this recipe a try! Looks great, thanks!!
Hey Eric! I would absolutely love to win this sharpening gear! I’ve been using my dads grinder for sausage making and I don’t think the plates or blades have ever been sharpened 😂 I am so excited to level up my charcuterie and I’m hearing you loud and clear, sharp equipment not optional.
Hi Eric Really like your shows . As a newbie to sausage making I appreciate every knowledge you can share. Would apricate a
Nice a Sharpening system from Jenede Thanks again for your support for sausage makers
I don't have a plate sharpener yet so I use a rough and abrasive surface, such as a concrete sidewalk or a metal file. I like to avoid using any lubricant or coolant during the sharpening process and I apply a lot of downward force when sharpening while randomly rubbing the plates on the abrasive surface.
When Im finished, it goes right back to cutting my sausage meat.😁
Would definitely love to have the sharpening system. I've been shopping for one but have yet to purchase it.
Great video Eric, I would love to have a jende sharpening system in my house.
Love your channel. I could put the Jensen sharpening system to good use. Again keep up the good work.
Would love a great sharpening kit for my grinder plates and knifes. Your videos are very informative. Thanks
Would love to be able to easily sharpen my grinder equipment! Thanks for the great content
Another great video!! New to sausage making this year and have used the same cutting knife with multiple die's. I need to buy a few more die dedicated knives and bring them back up to the sharpness they deserve!
Just getting into sausage making and picked up a grinder would love to keep the knife and plates sharp. Looking forward to more of your videos.
Love your channel. Been a sub for years. A lapping plate would be awesome. At the moment I use a stone. Does a fair job at best.
my grandfather (mom's dad) and my dad were butchers...grew up cutting meat...sadly, he lost his recipes for sausage...I'm retired now, but want to get back into this
Eric I have had my grinder for about 3 years and haven't sharpened them yet but I think I need too. I'd love to have that sharpening system
Definitely need to get my curing cabinet going. haha. This one is beyond our capabilities right now. I am still using a sharpening stone here at home. Anything other than that has got to be better for keeping blades sharp!
I'll agree.. Keeping the tools of the trade sharp in primo condition is key to a successful product outcome. My knives and plates are in dire need of sharpening and really haven't found a best way to accomplish that task. I will be checking our Jende Industries! P.S. Still entering the giveaway just in case I can get lucky! 🙂
I would love to win the sharpening set, watching your videos has given me the confidence to finally attempt making sausages after years of hesitation!!
Great video, very informative on how to shapen blades and making one my favorite salami.
Your videos are the best. How are the Jenna sharpening compared to the other one that you have tried. I am interested in purchasing one.
That sharpening system would be a great addition to the whole kit since I don’t have one yet.
I would love to win the sharpening set!! It would sure beat using a palm sander!
That's awesome. It's great looking, salami love it ❤🥂🥂🇨🇦
Looks great. Ive got some old plates and knives that I would love to try and sharpen up.
Thank you for another great video. I'm new to Sausage making and your channel is my go to for learning. I could definitely use The sharpening products you mentioned i'm definitely going to check out the website
Always wondered if I had to sharpen. Would love a kit.
I need that Jende sharpening system, so I can keep my grinder as sharp as your sausage game!
Keep up tue great work, loving the season so far.
Would love to get that sharpening kit and love your channel. Thanks fellow Eric!
Amazing as always, I'm doing this one next, but I reallyyyyy need that jende equipment, I think my grinding plates need that sharpness again! Thank you as always Eric!
I always worry about the sharpness of my knives and plates on my grinders. It's definitely something I need to get on top of.
As usual, and amazing episode Eric, by having that sharpening system for my plates and knives would be amazing. It would save me from having to buy new knives. And plates.
Thank you for the great content Eric. I would like to throw my name in for the Jende lapping plate. I have used your method of sharpening and am convinced how important sharp equipment is. The lapping plate would just make my efforts more effective. Thanks Again
Definitely need a sharpening system in the toolbox!
Your enthusiasm for sausage-making is infectious.
Oh, the innuendos.
Its their biz they always got sponsered
Another great video, the Jende Sharpening System would definitely up my game!
We have been butchering our own pork for years and the grinder needs sharpening. Now I know how to do that. Thanks for the info.
Thanks so much for all the information you give. A lapping kit would be awesome, doing things myself is my favorite part.
Great video as always - thanks for sharing your knowledge. I have never used a lapping plate, just a hard flat surface, but I think that a plate like that would be much better.
I'm going to need the sharpening set badly within a couple months. I have a litter of pigs on the ground and will start harvesting them next month! I see LOTS of sausage making coming over the winter!
Looks great. My grinder knives need that honing and sharpening system badly!
Love Genoa salami. Making it with a sharp blade is essential. Jende's sharpening system is ideal. Better than mine.
I could really use that lapping plate. I've used your sharpening technique before and it's legit. Works great!
Thank you very much for another wonderful video, as always you are the champ in your class and we appreciate all your hard work and dedication. Winning the blade will be the greatest treat and honor. God Bless
Great videos, love the sausage seasons!!!! All the different kinds! And yes, would like that lapping plate... Thanks for sharing w us.
I just got my dry chamber setup. Thank you for all the great videos on calibrating Govees and Inkbirds!!! Starting out with whole muscles so I won’t be grinding anything, BUT… I am originally from the New Orleans area and had to move away following hurricane Katrina. I have grown tired of paying for the shipping costs so I have been making my own Boudin and Andouille sausage. I haven’t been doing it long, but I’m sure that I could definitely benefit greatly from a great sharpening system for my blades and plates!!
I’ve been purchasing extra knives for my grinder. I can see the benefit of the sharpening kit, and that would save having to wait for the new blade to arrive in the mail.
Would love to make this salami. The plate and knife sharpener would be a nice addition to my equipment. Thanks Eric!
I am excited about the possibility of winning a sharpening system for my grinder plates. Once again another great video Eric. Cheers
Eric thank you for all the great ideas. I really could use this sharpening system.
I have been learning a lot from your shows I recently retired from the Navy after 24 years and I am enjoying my best life with my wife and a large part of this is because of your shows thank you so much and a cold smoker would put my products on a whole different level I’m currently using a Weber grill. God bless!
I’d love a sharpening system like that. Great video.
Thanks for my daily sharpening of my sausage making skills. The Jende would definitely improve my equipment. Keep up the great work.
I have lost the use of my legs from Familia periodic paralysis..would like to make this for my father cheeso massaconi 101 years old ww2 vet..he was awarded the patriot award for his service..god bless us everyone
WOW!!! That would be amazing!!
Getting a grinder for Christmas. I would love the sharpening system to keep it sharp. Love your videos! I learn so much from them.
I really need to check out that knife/plate sharpening video. I have a number of plates that have never been sharpened. Thanks for another great video on sausage making!
Los salamis son deliciosos, para una picada, una tabla de charcutería, para pizzas, para sandwich, para comerlos como snacks
Definitivamente, salami es delicioso.
I never knew about sharpening the plate. Thanks for the good information.
I love all the different sausages that you make and would love to try all of them, I do have a meat grinder that needs sharpening but I need to get a sausage stuffer to get started
Learned a lot from you guys!
I loved the 1st 3 seasons and could really use the sharpening system as always loved the episode Erick.
A little bit out of my league at this point but watching you make this salami is inspiring. I do my best to keep all my grinding blades sharp by using a piece of plate glass shelf from an old medicine cabinet and adhere 300 grit polishing paper to it with water. It works ok but the Jende sharpening system would be a definite step up. Thanks for video guys it was really informative.
Thank you for all the amazing content. I really love the sharpening system, I have finally made enough of your recipes that My equipment needs a good once over. Thank you again
I highly recommend Eric's video about sharpening the grinder pieces. I don't have the special equipment but it still kind of works with a flat surface and sandpaper
Watched your DIY drying chamber and getting parts now. Very educational - I like the secrets you shared. Great tip on the razor sharp blades and plates. I try to match my knife to my plates.
Loving this year's content so far! I would love to have the sharpening supplies. Thanks to your amazing sponsors who are willing to help out with giveaways!
I’d love a sharpening system like that. Great video!
Great video. I just finished some elk salami, it did lose 30% of its weight, however, my humidity was a bit low in the fermentation fridge and it has a dry ring around the outside. How can one tell if the whole salami was cured throughout? I have heard sometimes the dry ring can prevent proper dry out of the inside, but it did lose 30%+ of its weight. thank you!
Yeah!!! Congrats! If it was cured properly the inside will not seem raw and soft. It will seem firm. With that being said 30% is very soft for a salami. If you like that texture then it's good to go, but if you would like it to be firmer, I suggest 35%-40%. Would you send me a picture of the finished product so I can see the dry ring. eric@twoguysandacooler.com
A sharpening system sure would be handy.
Still one of my favorite channels.
Keep up the good work.
Thanks for another great video. I always appreciate your advice on making the sausage making process easier and better. I definitely need to sharpen my grinder plates and knives.
Eric, I have been curing and smoking for years. You are inspiring me to get the salami and dry curing! Just started a coppa, and rounding up the stuff for my first salami. Could use the sharpening stuff to kick me off. Had no idea you could sharpen your plates blades. Been using my grinder for years, and never sharpened. Just watched your how to on that as well. Great content! I have really enjoyed your channel!
I would love that sharpening system. You're right, it does get expensive buying replacement knives and plates. Great job on the Genoa!!!
One video every day! You must've been banking them all Summer! Nice! Yes, I'd love a sharpening system!
Thanks for another great video, love your channel and trying all your recipes! The sharpening system looks awesome as well, I know my plates could benefit from them immensely. Can't wait to try this salami next!
I'd love to have such a sharpening system.
I really think thats my problem with grinder blockage on the plate.
Love your channel. I watch your videos as soon as I see them posted. Purchased a meat grinder and 5 pound stuffer about a year and a half ago. I’ve only used it about once a month. I wondered how the pieces could be sharpened and those questions were answered here on the channel. The lapping plate and sandpaper would be a nice addition to keep my equipment sharp. Thank you Jenda for sponsoring!
You are amazing with your talents for teaching. Thank you for all the things you do. I have learned so much. I really do need to sharpen all my plates and both my blades. It would be a dream come true having a way to sharpen my tools . Thank you for all you do.
I need that Jende System in my life! Sausage maker for many years and patreon member as well. Cheers!
As an archery hunter, I am well versed in sharpening knives and broadheads... but I have never once thought about sharpening my grinder plates/knives! Jende might come in handy there!
I'm a subscriber......but I've no interest in their product. I just wanted to thank you for all tou are this month. I always saw you on the "shorts" on Facebook and had no idea you had a channel on TH-cam. I'm glad I found you.
Thanks for not just the content but also validating my obsession for sharpening my mincer working parts.
How did you like the Dry Natual casings compared to Protein Lined casings?
I didn't even know sharpening your grinder was an option. That sounds way better than buying new parts.
Another fantastic video Eric. Do you have an alternate suggestion for the Bactoferm Mold 800? It is currently out of stock and is a bit pricey. Thanks for taking to theme to reply and I appreciate your expertise.
Hello Aharon,
Thank you for all the information you are sharing, I’ve learned allot from your channel.
I’ve made Genoa salami for the first time using only beef .
I have a perfectly balanced curing chamber.
Most of my salami’s reach 35% loss target after 4 weeks.
I’ve seen your video and in other books that it reaches target weight loss after 2-3 months, is there a difference in weight loss between pork and beef?
Two sausage ideas: (1) Central Texas beef sausage (Smitty's, Black's, Kreuz style with "bull flour" binder) (2) a "Jambalaya" sausage which would be very similar to a boudin, but with a mix of smoked sausage, chicken, and shrimp.
The one aspect of making salami for me that is most satisfying is sharing it with others!! And to continue to provide I need a sharpening kit!!
Hi Eric, this recipe is wonderful I am in Florida USA WAITING FOR WINTERTIME TO MAKE ALL THIS SALAMES
I’d love a sharpening system like that. Great video - I really appreciate how succinct and precise your instructions are.
Love your show. I've made quite a few things from your recipes. I'd love the Jenda sharpening system...It'd really be nice to have.
I struggle to purchase the curing products that you recommend because the Sausage Maker people don’t ship to New Zealand.
Eric, if you really really care, you’ll speak to them and fix it. Fix it. Please.
I’ve been able to score Bactoferm 600, TSPX and Flavours of Italy from an Australian website which is fantastic. But.