Hey there guys I think I forgot to mention the Jalapeno in the video, its 8g/kg of dried Jalapenos. I hope you enjoyed the video, thanks in advance for your feedback!
Awesome video as always, I've been waiting some time for something exciting from you, this hits the spot. looks amazing. definitely gonna give this one a try. Thank you so much for sharing this with us!!!
I saw one of your comments about the Bearded butchers, I think your miles ahead with your videos. I’ve tried multiple recipes of yours and they turn out Perfect. Don’t change Anything. 👍
Great videos. Made this with half the maple syrup and maple extract and no sodium erythorbate . Also used fresh jalapeño. Everyone loved the snack sticks.
Those are seriously tasty looking. I need to make this!!! Spicy maple sounds right up my alley.. btw. How do you like soy protein isolate? I'm trying to get my hands on a few pounds to play with and none of the sausage stores are carrying it anymore. Have you ever made an emulsion with it?
Thank you very much, they turned out great. The Soy Protein works great, I used to use whey but ran into allergy issues in the store. I have you betcha. I usually add it to my ground mixture then run it through the bowl cutter. Thanks for Watching Eric. By the way I'm still loving the celebrate sausage month your doing an amazing job 5 star!
Made these last night, ended up using 120g of jalapeno to 1.5Kg of meat, I think our version of heat is just a tad different than Northern Canada! Same with the Jalapeno cheddar and the Sweat Spicy Thai Sticks usually triple or more the cayenne pepper and chilies!
Where can I buy those casings? I don’t have a walk in cooler …is cooking them in the fridge over night good? Also if I use cheese instead of maple what cheese is the best ? …and do you just use grated cheese? Awesome videos by the way …been learning a lot and will be trying your recipes. Thanks
This one looks interesting, I look forward to trying it. Duncan, I enjoy watching your videos, but was wondering if you had a snack stick recipe for cranberry and Swiss? I know it sounds like a weird combination, and I was skeptical before I tried it for the first time. But it now is one of my favorite flavors to buy from the store. I have looked online and nobody really has any recipes for something like this. Just wondering if you have heard or even tried this combination before? Thanks for the great videos.
TSP (textured soy protein)..., binder worthy? I pick 8 ounce packets of it up in the Hispanic section of my grocery store ($2.49 usd). I spice mill it into a fine powder. Comes so irregularly shaped/sized.
We have made a fair bit of goose sausage. I try to people to do a 50/50 blend of pork/beef and goose. Goose is super lean and has a bit of a liver texture to it, that makes it difficult to get a good texture and have your sausage retain some moisture.
Hey Duncan greetings from America... I noticed that most of your recipes call for 100 grams of water per kilo but this one only has 25grams per kilo no mention of it in video...Is that because of the maple syrup and extract and how did you come up with the number?
Hey Kim it is because of the maple syrup and extract. I usually try to shoot to have 100ml of liquid or sauce in a recipe. You can have up to 15 or 20 without it causing texture issues but 10% is roughly what cooks off so the final cook weight is usually close to my starting weight. Pepperonis can have a bit more weight loss though because of the surface area and you are trying to dry them out a bit for visual appeal.
I'm wondering how you would make these without a smoker? I've tried making beef sticks with 80/20 beef with the same casings and used a dehydrator at 155F and the fat would create pockets where the fat would accumulate. I'm not sure if I had any kind of protein extraction, this was a while ago before learning about all that, but maybe that's why it happened. The casings were also tough and almost inedible. Would poaching these work ok? What are your thoughts?
So I made beef sticks again using the kosher beef recipe and I stuffed into 21mm collegen casings. I let it sit overnight then poached them in 175F water. They immediately untwisted and shot out of the untied ends, making a huge mess. Once they came up to 160F I put them a soaked in cold water. The fat was separated from the meat, filling the once twisted section with fat. Heck of a mess, I did not use a binder and not sure if this is why they did that. I've made pork sausage the same way but using hog casings and came out perfect. Does beef act different when cooked? The pork didn't separate at all like the beef did. I was reading that you need to slowly bring the temperature up so that doesn't happen, so guess that answers one of my questions but how would you make beef sausage the way you make pork? Would the same thing happen? I don't have a smoker yet so need to find a way to make beef sticks without the smoker. Maybe pork sausage sticks would work better? I don't know, doing a lot of experimenting learning all this, watching your videos and just recently got the ebook version of mirinskis cookbook. Thanks for your videos, very helpful.
I'm cooking a goat on a spit on the 30th I have been feeding it some corn. Any suggestions on what to put on it when cooking. I might make some sausage out of the two front quarters.
Lots of factors to consider. What temp are you cooking What kind of cooker do you have You could probably do something like 250 for 8hrs brushing with herb garlic butter. use a thermometer though you want the middle no less then 145f to 150f
Hi Duncan. Can you tell me the ratio of math to work how much premix sausage please I had 3.3kg of meat and I had a sausage premixes bag that was 2.9kg that it does 45kg of sausages, I try to work it out but muck it up it was to salty . Can I get some way to work it out please.
Hi @duncanhenry, made the Maple Jalapeño sticks with mixed results, I have answers to fix some happy-findings i made along the way. The one comment from some friends was about hoping the sticks were drier. I did mine over a pellet grill at 180 F but I wondered if you have an old European recipe for a drier/tougher chew ??I hope that makes sense! Haha. I like em so just more for me! I made a youtube short of nearing the end results. Here if that interests anyone. th-cam.com/users/shortshE28orvhQ3Y?si=H0fgPbQNcIxkdSeB
I’ve been watching you for about a year just subscribed I got paralyzed September 5 fully in the Covid flu vaccine I’ve always appreciated the details in your videos seems like you care a lot wish I appreciate you have an amazing kitchen which I assume it’s restaurant great great at some of your stuff of her home anyway definitely appreciate it I think if you wanna get to 1 million viewers and make some money off the channel I don’t know if that’s your tent I would wank wank now ni Nice to buy Nieves Other products
Check out bearded butchers Your channel is great but there’s my opinion is the best check it out and I think you could do some stuff like they do but you picking picking the best stuff for your viewers up to you though
Hey there guys I think I forgot to mention the Jalapeno in the video, its 8g/kg of dried Jalapenos. I hope you enjoyed the video, thanks in advance for your feedback!
Awesome great work
Awesome video as always, I've been waiting some time for something exciting from you, this hits the spot. looks amazing.
definitely gonna give this one a try.
Thank you so much for sharing this with us!!!
Hey Leah, you betcha!
That is great to hear I hope you enjoy it when you get a chance to make it!
I saw one of your comments about the Bearded butchers, I think your miles ahead with your videos. I’ve tried multiple recipes of yours and they turn out Perfect. Don’t change Anything. 👍
Hey thanks Brian I am glad you like them!
That sweet and spicy combo sounds good
It was!
Great videos. Made this with half the maple syrup and maple extract and no sodium erythorbate . Also used fresh jalapeño. Everyone loved the snack sticks.
Sounds great! Glad you liked it. Bit of a different flavor combination hey?
Those are seriously tasty looking. I need to make this!!! Spicy maple sounds right up my alley.. btw. How do you like soy protein isolate? I'm trying to get my hands on a few pounds to play with and none of the sausage stores are carrying it anymore. Have you ever made an emulsion with it?
Thank you very much, they turned out great.
The Soy Protein works great, I used to use whey but ran into allergy issues in the store.
I have you betcha. I usually add it to my ground mixture then run it through the bowl cutter.
Thanks for Watching Eric.
By the way I'm still loving the celebrate sausage month your doing an amazing job 5 star!
Made these last night, ended up using 120g of jalapeno to 1.5Kg of meat, I think our version of heat is just a tad different than Northern Canada! Same with the Jalapeno cheddar and the Sweat Spicy Thai Sticks usually triple or more the cayenne pepper and chilies!
Where can I buy those casings? I don’t have a walk in cooler …is cooking them in the fridge over night good?
Also if I use cheese instead of maple what cheese is the best ? …and do you just use grated cheese?
Awesome videos by the way …been learning a lot and will be trying your recipes.
Thanks
This one looks interesting, I look forward to trying it.
Duncan, I enjoy watching your videos, but was wondering if you had a snack stick recipe for cranberry and Swiss? I know it sounds like a weird combination, and I was skeptical before I tried it for the first time. But it now is one of my favorite flavors to buy from the store. I have looked online and nobody really has any recipes for something like this. Just wondering if you have heard or even tried this combination before?
Thanks for the great videos.
Thanks I hope you enjoy it.
No that flavor could work well, I like brie and cranberry so I am sure we can make something work.
do you eat that casing? I didn't see you peel it off but I also didn't hear any crunch from the casing.
TSP (textured soy protein)..., binder worthy? I pick 8 ounce packets of it up in the Hispanic section of my grocery store ($2.49 usd). I spice mill it into a fine powder. Comes so irregularly shaped/sized.
If the protein content is high it should be okay. Also if you can get it into a fine powder.
Hey Duncan, have you ever made any duck or goose sausages? I have made a few but they are a little dry.
We have made a fair bit of goose sausage. I try to people to do a 50/50 blend of pork/beef and goose. Goose is super lean and has a bit of a liver texture to it, that makes it difficult to get a good texture and have your sausage retain some moisture.
hey Duncan were do you get your dry jalapeno from , cant seem to find it anywhere .
Wow another great video. I wish you would give your quantities in LB and tablespoons.
Thanks Ted I'll have a conversion table coming out soon.
Hi Duncan great looking recipe. Where do you get bulk maple syrup extract from?
Thanks Ken. I get mine for Unipac in Edmonton Alberta.
Can you use powder milk as a binder?
Check this video out for in depth details on binder.
th-cam.com/video/Va5rLBNiG9M/w-d-xo.html
Whey protein would be better.
Hey Duncan greetings from America... I noticed that most of your recipes call for 100 grams of water per kilo but this one only has 25grams per kilo no mention of it in video...Is that because of the maple syrup and extract and how did you come up with the number?
Hey Kim it is because of the maple syrup and extract.
I usually try to shoot to have 100ml of liquid or sauce in a recipe.
You can have up to 15 or 20 without it causing texture issues but 10% is roughly what cooks off so the final cook weight is usually close to my starting weight. Pepperonis can have a bit more weight loss though because of the surface area and you are trying to dry them out a bit for visual appeal.
How about maple sugar?
where in the world did you find a gallon of the maple extract ?
I'm wondering how you would make these without a smoker? I've tried making beef sticks with 80/20 beef with the same casings and used a dehydrator at 155F and the fat would create pockets where the fat would accumulate. I'm not sure if I had any kind of protein extraction, this was a while ago before learning about all that, but maybe that's why it happened. The casings were also tough and almost inedible. Would poaching these work ok? What are your thoughts?
So I made beef sticks again using the kosher beef recipe and I stuffed into 21mm collegen casings. I let it sit overnight then poached them in 175F water. They immediately untwisted and shot out of the untied ends, making a huge mess. Once they came up to 160F I put them a soaked in cold water. The fat was separated from the meat, filling the once twisted section with fat. Heck of a mess, I did not use a binder and not sure if this is why they did that.
I've made pork sausage the same way but using hog casings and came out perfect. Does beef act different when cooked? The pork didn't separate at all like the beef did. I was reading that you need to slowly bring the temperature up so that doesn't happen, so guess that answers one of my questions but how would you make beef sausage the way you make pork? Would the same thing happen? I don't have a smoker yet so need to find a way to make beef sticks without the smoker. Maybe pork sausage sticks would work better? I don't know, doing a lot of experimenting learning all this, watching your videos and just recently got the ebook version of mirinskis cookbook. Thanks for your videos, very helpful.
Nice 👍🏿
👍
I'm cooking a goat on a spit on the 30th I have been feeding it some corn. Any suggestions on what to put on it when cooking. I might make some sausage out of the two front quarters.
Lots of factors to consider.
What temp are you cooking
What kind of cooker do you have
You could probably do something like 250 for 8hrs brushing with herb garlic butter.
use a thermometer though you want the middle no less then 145f to 150f
Hi Duncan. Can you tell me the ratio of math to work how much premix sausage please I had 3.3kg of meat and I had a sausage premixes bag that was 2.9kg that it does 45kg of sausages, I try to work it out but muck it up it was to salty . Can I get some way to work it out please.
Hi @duncanhenry, made the Maple Jalapeño sticks with mixed results, I have answers to fix some happy-findings i made along the way. The one comment from some friends was about hoping the sticks were drier. I did mine over a pellet grill at 180 F but I wondered if you have an old European recipe for a drier/tougher chew ??I hope that makes sense! Haha. I like em so just more for me! I made a youtube short of nearing the end results. Here if that interests anyone. th-cam.com/users/shortshE28orvhQ3Y?si=H0fgPbQNcIxkdSeB
How do you store them fridge or vacuum seal them? Or??
vacuum seal and then they are good fresh in the fridge for 30 days or in the freezer for 1.5years
Will maple sugar work in place of the syrup?
It should do the trick you may need to play around with the amounts.
I’ve been watching you for about a year just subscribed I got paralyzed September 5 fully in the Covid flu vaccine I’ve always appreciated the details in your videos seems like you care a lot wish I appreciate you have an amazing kitchen which I assume it’s restaurant great great at some of your stuff of her home anyway definitely appreciate it
I think if you wanna get to 1 million viewers and make some money off the channel I don’t know if that’s your tent I would wank wank now ni Nice to buy Nieves
Other products
Thanks for Subscribing. That would be tough keep your spirits up!
Thank you for watching and commenting.
5% cure ? That seems like a lot ?
It's 3g/kg of cure #1 (which is 5% sodium nitrite, at least that's the strength he is using)
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Check out bearded butchers Your channel is great but there’s my opinion is the best check it out and I think you could do some stuff like they do but you picking picking the best stuff for your viewers up to you though
Thanks again Mark. Will do I love picking up tips and tricks.
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