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Granulated VS Store Bought Vs Fresh Garlic Sausage. Garlic Sausage Experiment.
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- เผยแพร่เมื่อ 16 ส.ค. 2024
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In this video we made 3 Variations of smoked ready to eat Garlic sausage.
1 using granulated garlic
1 using store bought chopped garlic in oil
1 using fresh garlic from the garden.
Here was the recipe from the video:
Salt 15g/kg
Pepper 3g/kg
Garlic 15g/kg
Cure #1 3g/kg
Sodium Erythorbate 0.5g/kg
Soy Protein as a Binder 10g/kg
Step 1 Dry 1 to 2 hrs room temp or up too 150f
Step 2 Smoke 1 to 2hrs 150f to 160f
Step 3 Cook 185f to internal temperature of 160f
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If you guys need a grinder to get you started on your home sausage making journey here is a link:
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Hey Duncan, good call doing a test on those. It is good for ppl to actually try different methods and see the outcome, instead of just parroting what the web says.
Anyways, just a little feedback from experience:
- granulated garlic is dried up garlic. As such, you have more "garlic" per gram compared to fresh garlic. Hence "the punch". A 3:1 ratio is a good benchmark if substituting dried/granulated garlic for fresh one (use 3 times more fresh garlic as per recipe)
- store bought pre-chopped garlic in oil, is similar to fresh garlic in terms of potency. But because you also have oil, you have less garlic per gram, and you are now adding a non-saturated fat (usually smooths up the farse, and if in excess, will hamper protein extraction).
- best way to use fresh garlic is not to chop, but to smash it in a mortar with a bit of the total salt, till you have a paste. Flavor will improve and you'll have better distribution.
- another easy cheat (also works well with shallots, fresh onions, fresh ginger, and similars. Peppercorns also get a good cracked effect with this method) is to blend the required amount in the total recipe's water, to make a sort of a smoothie/slurry with it, and then add to the mix as you'd add your 5%-10% water.
Hope this info is of value to you everyone else :)
Keep up the good work!
Holy smokes. This is a great comment ill be pinning it to the top.
I roast garlic with oil then emulsify in blender with some of the requires liquid before mixing with the remaining liquid and spices. It gives a consistent mild roasted garlic flavor throughout the sausage.
When I use garden garlic I put it thru a blender with water added. Makes it a lot finer than chopping.
That is a good idea for better distribution.
I do the same works great
I usually use granulated garlic and sauted fresh together when recipes call for garlic.
It just occurred to me... The discussion is over fresh garlic, pre-chopped or granulated.... BUT, by default there WILL be garlic! No discussion! LoL!
I agree it's a must in some form! I LOVE IT!
I’ve had good luck recently with granulated garlic. Good flavour and less garlic burps. Lol! 👍🏻
lol and its easier!
Great vid - love your channel!
I've done a couple recently using roasted garlic that I've been pleased with as well. I roast a garlic bulb a day ahead of time and chill it then weigh out what I want and run the cloves through with the second grind. I did an 80% chicken sausage for my wife who can't do pepper (poor woman) and I went around 20 grams/kg of roasted garlic to really push it and she loved it.
For ages I used granulated in my fresh (ultimately frozen) salsiccia. It's great but more recently I started using fresh garlic from the garden and for me it's spectacular. I love the flavour. Also, being able to pack more homegrown ingredients into my meals feels great. My back yard is a lot closer than where most garlic comes from.
I have a pretty extensive garden. I only started with garlic recently and found it is one of the easiest and most satisfying things to grow. If you're in Canada, John Boy Farms in Manitoba has excellent garlic seed.
Duncan.... another great video.... Thank you! I think you may have convinced me to take my grind down to a smaller diameter.
Yes that is true. There is something about using the things you have grown or raised as food being very satisfying.
Yes I am on my third year of gardening and I really enjoy it this time of year. Thanks as always for watching and don't worry about the size of your plate its all personal preferance.
If you went equal weights between the fresh and granulated garlic, it makes sense the fresh are milder as they contain moisture the granulated garlic doesn’t.
Too funny. My go to store garlic wins! I always tell people it is the better way to go. Going to use it for the moose or venison for sure. Thanks for the experiment.
Haha Yup fun experiment for me too. Thanks for watching.
I’ve always been a fan of powder for the convenience and especially consistency. Now I think I’ll have to test it out a bit myself! Good video as always.
Ya thats what I was trained on for those reasons.
I've done the same experiments over the years and found fresh garlic was the best tasting. I've purchased the chopped garlic in oil, but it had an odd taste. Combining the powder and fresh really puts it over the top. (We use Manitoba garlic which is very strong and sticky)
Here in the US our chopped garlic tends to be in water instead of oil and it has citric acid added for preservation. That gives a weird taste.
Just wanted to thank you for being not so perfect and always real with yourself and us watching
Just started my sausage making journey about 2 yr
Happy to found you and this community 🔥
Wasn’t expecting another video so excited
Thanks it was a fun one to make.
Great job Duncan as always two days and two videos I think it might snow here in South Texas tonight
Thanks and lets hope not once in 50 years is enough! haha.
Oh Duncan, Now I have to make more sausage! :) I don't usually buy the prechopped garlic as I prefer to chop it myself, but it seems to have a purpose for sausage. TY!
Haha sausage making is the goal. Well thats good you'll have to let me know how it turns out.
This is awesome info! Super creative idea. Love the channel. I always direct people to it that have sausage making questions
Awesome! Thank you Kris! I really appreciate that.
Dried and preserved garlic will almost always be more potent than fresh garlic (as the cell walls in fresh garlic tend to keep the allicin from fully forming, unless it is pulverized, or turned into a paste), so maybe double the amount of fresh garlic for a true test ?
I'd maybe have to. Or like you said roast it then mash it.
@@duncanhenry yeah, if using fresh garlic, I would mash it with a portion of the salt.
Thx for the Video,
I buy the 2 # containers at Costco and coat in olive oil. Then bake in Dutch oven for a couple of hours.
Then add more oil and blend into paste.
Baking Takes harshness away. Easy to use.
Your Welcome! MMM that sounds pretty yummy. nice to have in the kitchen!
Another great video. You do a great job..thanks. my family were butchers in East Chicago years back.
Hey Duncan great comparison.
I use Granulated for sausage, but have always wondered about the store bought Granulated. I always use the store bought for cooking and sauces.
Now we know.
Good job Duncan, always educational.
Great video and experiment. I like using the garlic powder. Keep the videos coming!!!
Ty Duncan I'm pleased and happy for the awesome lovely different types of mixed sausage recipe n supper results,I say Wow from Tanga shalom.
nice! i love this Experiment idea
Thanks I have been meaning to see the difference for a while now it was fun.
good vid dood!!!!
Yo....that Garlic was made in Canada from my father's company that he sold many years ago. Derlea Foods.. I'm the Derek in the Derlea...awesome video and I'm glad to see you using some great Canadian products.
Also, i just grind fresh peeled garlic into my first coarse grind mix. Some people can't handle powdered garlic as it gives them acid reflux.
I wonder if the fresh garlic has an enzyme that is affecting the bind. The other two, because they are processed don’t contain the enzyme. Just a thought.
I would think the fresh garlic may have the enzymes like fresh pineapple you have to use can pineapple or it will dissolve your meat and casing we use lots of garlic fresh in our sausage but we add the powdered milk as a binder and use a mixer to get it to extract the protein
Garlic paste is regularly used as a meat tenderizer. So it would make sense that it would affect the binding. In terms of flavor, fresh garlic gets very mild and sweet when you heat it especially low and slow. And granulated keeps its potency even after cooking. So in short use fresh for smooth garlic flavor and granulated if you want it punchy.
Alliinase and Allicin are the enzymes in Garlic what are they and what they do I am not sure haha.
Great vid! I stick with granulated for large batches because granulated seems to stay consistent in the freezer better for longer term storage. Fresh garlic seems to leave a buttery smoothness, but the garlic flavor is gone after 2 months. Maybe it's just me?
Love ur videos and always a fan of ur presentation also a fan of u!!
So amazing
Thanks again Mike!
@@duncanhenry I just can’t get enough
Hey Duncan. Just discovered you and we like it! Our fav sausage is honey garlic. Do you have a good recipe?
First off, I love your videos. Good information and to the point. My question is, where do you buy those smoker rack tags at? The ones that you use to label what is what. I've never seen those before. Thanks
Thank you sir.
I get them from a company called unipac they are all across Canada.
If you are down in the states im sure some butcher supply shop will have them.
Could you do a video on Hungarian style sausage? Thanks
Duncan, I enjoy watching your videos and learning new things that they teach. After watching your garlic sausage experiment video, I think one of the reasons that the fresh garlic was different and correct me if I'm wrong, but did you use Elephant Garlic (huge cloves that you showed)? The upshot is that elephant garlic (which is not a true garlic) doesn't taste as potent as its allium cousins. In short: Elephant garlic is not a substitute for true garlic which is stronger in flavor.
Hmmmm I did not know that. Very interesting though. I'll have to see if I still have the bulb package.
@@duncanhenry On the subject of the fresh garlic, is it possible that there was enough water content to throw off the ratios a bit? I keep thinking that I read somewhere that some oil-packed minced garlic used garlic that was partially dried during processing, possibly leaving the garden garlic as the only one with the full original water content.
How about a Roasted Garlic sausage vs a Dried Garlic sausage??
I was thinking about smoking some garlic.
@@duncanhenry Smoked garlic is amazing. I do it all the time here in SoCal. I think you will be pleased.
Would using a binder take care of the texture issues with fresh garlic?
Really enjoy your videos any chance of doing a low sodium sausage for the people that have high blood pressure.
Add less salt
Use the cure but use a salt substitute like no salt you will still get the same taste
Hey Robert yup like the fella's below said you can lower the amount of salt in the recipe or use a salt substitute make sure you keep the cure in if you are going to smoke though.
Just recently found your channel and am really liking it. I'm surprised like you were that the fresh garlic had the weakest garlic flavor in the end result. I believe this may have been the garlic you're using. From what I understand from Garlic, is the larger the clove the weaker the flavor. The cloves you used were huge. I'd be curious to see the results from some smaller cloves.
Can we make sausage with out using cure? If so how would we store it/cook it. Thank you
The cure inhibits microbial growth, and allows you to safely have the meat in the "danger zone" during the slow and low-temp smoking/cooking process. Without the cure, you are restricted to the "under 40F or above 140F" rule for handling and storage, meaning that smoking becomes a bad idea.
You COULD use Liquid Smoke, but it just isn't the same. If you are OK with this, poach the sausage gently in barely simmering water until cooked through then grill or brown in a pan until a thermometer reads above an internal temp of 165F. The result will be a safe and probably tasty sausage, but it will NOT be the sausage that Duncan made.
If you are concerned about the whole Nitrite/Nitrate issue, some research may be in order. Much research done in the past few years has cast some major doubt on the validity of the older studies which claimed a health risk for their use. In fact, to eliminate Nitrate/Nitrate from your diet, the majority of root vegetables just left the menu. When you see "No Nitrates added" on the front of a package, flipping the package over will frequently show celery juice or celery seed, which are naturally high in Nitrates. Thus, they didn't ADD Nitrates, they simply used an ingredient which already CONTAINED Nitrates. FWIW, our bodies contain the necessary tools to convert Nitrates to Nitrites, and then to NO2, a harmless gas.
Hey Duncan love the videos! May I ask where you get the soy binder and sodium erythorbate?
How long can we store it? And kindly teach me how to build my own smoker!!
Hello Henry was wondering if u would make a video of a deer hindquarter brine smoke and shaved for lunch meat
I have one curing and making a bear ham that would be the closest probably.
You just need to de-bone the leg before curing.
Yea for sure deboned last 2 years starting makeing my own smoked sausage keep up the good contents
Do you hot smoke or cold smoke?
Where is your meat shop?
Do you think the store bought were denatured in some way and the fresh garlic from your garden still had some of its natural enzymes working to break down the process in some way?
Alliinase and Allicin are the enzymes in Garlic what are they and what they do I am not sure haha.
@@duncanhenry I'm not sure to its completion at this point either... but, I need to understand it better now Duncan.
Can this recipe be dry aged instead of smoked?
You'd have to change the process a bit but you could.
Halloween sausage
With candy corn chunks in the middle? lol
@@duncanhenry If you come up with a brown sausage with corn in it, I'm leaving. :)