Hey buddy. I made these earlier this week with venison and pork. And let me tell ya, they are great! "Pro" tip: The flavor and texture mellowed/evened after a couple of days vac packed in the fridge. Even better after a day or two of extra drying in a paper bag in the fridge. I'll be making these again. Thank you for taking the time to share this recipe!
I made these with fresh elk meat and pork belly and my goodness, the best snack sticks/sausage I’ve made yet! Flavors were spot on. The only addition I made was adding some ghost pepper powder as I like it extra spicy. Everything else is spot on. I suggest to everyone making sausage to get a little digital scale as you might not have 10lbs of meat and you can just scale down the proportions of spices to your need with just weighing it out.
I made these this weekend and they were awesome! The only change I made was 50% brisket/50% pork butt. Also, after I pulled them from the smoker and shocked them in the cold water I threw them in a dehydrator at about 100 degrees and left them in there overnight. They are very good! Thanks for the video.
@@AgeofAnderson alright. i made your recipe this weekend. the flavor was delicious. i used LEM smoked collagen casings (19mm), however, and they were incredibly tough. i couldn't snap the stick, although i could bite through it; the chew was just a little too, well...chewy. i soon realized i could slide off the casings very smoothly, which kind of saved the day. i'm fairly experienced with sausage (not so much with collagen, admittedly). the mix was just right, and i followed your smoking schedule exactly. any ideas on the casings? i've heard the smoked casings are thicker and thus harder to snap (and chew!), so maybe i'd better try the fresh. what bothers me though is the ease at which the casings peel away from the meat. thanks so much.
@@zachyweezer I have occasionally had issues with tough collagen casings as well. Speeding up the smoking can help. If you get the casings nice and dry at room temperature, you can try and skip the low temp drying time in the smoker and start them at 140 degrees. You can also bump the finishing temp up if you stay on top of it to avoid over-cooking. I used to get kind of loose casings as well. To help with this, make sure your mix is nice and sticky, and the casings are stuffed pretty full. The room temperature hanging gives them some time to really adhere to the meat, so you won't want to skip that step. I hope this helps and thanks again for the comment!
Thanks for posting all your videos. i think i watched this video at least 10 times waiting for my smoker,grinder and stuffer to show up.This was my first time trying to make snack sticks and i can't tell in words how great they turned out, even the wife likes them.The only thing i changed was using Jalapeno powder instead of the cayenne powder. Going to give the reaperoni sticks a try next.....
@@AgeofAnderson ..... hey just and FYI i was having the same trouble with my latex gloves trying to pull of my hands when mixing. i switched to Nitrile for my second batch and they stayed tight on my hands... no pull off.
Just curious how did you get your smoker to go that low? It kinda looks like you have your door open a crack and doesn't the smoke excape, I have a propane one and planning on doing those next week, Thanks for your time and keep up the great work
I do keep the door cracked just a bit in the early stage. If the weather is cold, I can get it down to 150 with the door latched, and that's when I start the smoke. There are times, however, when I can't get that low, and I will continue with the door cracked just a bit. Plenty of smoke stays inside, but I do periodically rotate the rods so the side nearest the door crack cooks at the same rate as the warmer side. Thanks for the question and good luck!
Great video Anderson! Could you please tell me what kind/brand of smoker you're using? I have a Traeger and a Big Chief but traeger is too hot, and the Big Chief is too cold. (Just call me Goldilocks I guess!)
The one in the video is an old Smoke Hollow propane smoker. They got bought out by Masterbuilt and they don't make that specific smoker anymore, but I think they have something similar. That one works well because the manual controls let me dial it in as low(sometimes with the door cracked) or high as I need, but it requires a LOT of babysitting when the weather gets bad. I'm getting ready to try a new smoker with automatic temperature control, so we'll see how it goes. Thanks for the question!
I use a 44" vertical gas smoker. I don't mess around with ground meat cooked at low temperatures without using the pink cure, but the citric acid is used to mimic natural fermentation, so you can add a culture and ferment the sausage to get that tangy flavor.
I haven't tried it, but it may have trouble pushing the meat through the narrow stuffing tube. Let me know how it goes if you try it. Thanks for the question.
Hello. Great video! Question s for you. Is beef cheeks basically what beef head meat is? Also, briskets usually have loads of fat. Can they be used for this recipe? Thanks!
Beef cheeks and head meat are essentially the same. I like the cheeks for slow cooking, so I save that meat rather than putting it in the sausage. I've always wanted to try brisket because of that fat content, but I've never used one in sausage because they're so good smoked or cured and turned into pastrami. Thanks for the question!
Just what I was looking for… question for ya? I want to incorporate a starter culture to your recipe. Specifically, (B- LC-007). However, not sure when to add smoke? Also, when fermenting it it necessary to reach a internal temp?
Sorry, I can't really give a good answer, because I have yet to ferment a sausage, but I'm looking forward to doing some in the future. Thanks for the comment though!
Absolutely. You can use just about any meat you like as long as you get the fat content right. I've even made a video using nutria meat with pork fat added in.
These look great, but was wondering what's the purpose of the water pan in the smoker. Isn't there plenty of fat in the meat so you're not worried about them staying moist? Thanks.
The theory is that starting with dry casings and introducing damp smoke facilitates better smoke penetration, but I've never really tested it to see if that is accurate. Thanks for the question!
I'll be trying this recipe next. I just finished a different pepperoni flavor recipe that came out not tasting like pepperoni at all. Any tips on what seasonings to increase to ensure a strong pepperoni flavor?
I think you probably can if you can get the casings on the tube. I use a 3/8" tube. The larger tube will just fill up the casings faster, so it is a little bit more difficult to control how tightly they are stuffed. Thanks for the comment!
@@AgeofAnderson Hey thanks for the quick reply! I Just got my stuffer, and very similar to yours.. (Vevo) 7lb an probably not built as well as yours! They sent 5 horns and the smallest is the 5/8". I have read many reviews about these cheaper units having problems with stuffing in a 1/2" horn, I think they have the mix maybe too stiff and stripping out gears. I have the meat in the freeze and need to get casings and spices ordered, but casings have me concerned.. I suppose with the casings scrunched up as they come I might have to stretch them out to slide on. they say they are 7/8" dia? I guess I'll wait till the casings and such come in and play around with them to see if I need to order a 1/2" horn, I don't know if a 3/8 would cause issues unless all you do to remedy the problem is just add more water to the mix! Thanks soo much!
@@cobia1794 Yes, a little more water is key to getting it to flow smoothly. If you are working up a sweat while cranking out your snack sticks, the mix is too dry It will blow the mix out of the top of the stuffer or even damage the gears or the screw. I learned the hard way.
I've never used one, but if you can get the temperature low enough(140-150 degrees), you could smoke them for a few hours in there and then finish them in a low oven. Thanks for the question.
I don’t have access to a smoker, but I do have a dehydrator. Could I use a dehydrator instead with a touch of liquid smoke or something? Also do you think a kitchenaid type stuffer could handle meat this thick and sticky? Thanks!
I've never used that type of stuffer, It's going to be a tough task due to the force used to push the meat into the small diameter casings. If it doesn't work, you could try adding enough water to the mix to make it flow more easily. If you don't have a smoker, I would try and make them in the oven. I think the dehydrator would really toughen up the casing, but this is also something I've never tried. Good luck and thanks for watching!
@@CPreacher40 I've never tried it, but it seems like it should work. I have a jerky gun, but I've never played around with it. I should break that thing out one of these days.
We can also use veal intestines or pork intestines for the casing. Veal intestine is smaller than pork intestine. just let them sit 20 minutes in a mix of water and lemon to disinfect them before stuffing them with the meat.
Any recipe should work if you have the right meat:fat ratio. I like regular pepper sticks, jalapeno cheese sticks, and red hot pepper sticks. Those are all on the channel, but a teriyaki stick is also very good, and you can create your own flavors as well. Thanks for the question!
Encapsulated citric acid is used for flavor and doesn't affect texture. Regular citric acid will affect the texture negatively. Pink cure #1 is also called Prague powder #1 or insta cure #1. You might try searching for those.
Two quick questions: #1 Beef Cattle Head Meat -- where? and what name did it go by? #2 Have you used Buttermilk powder, instead of NFDM and encapsulated citric acid? I've got it already, but don't know the % per kilogram or pound. thanks for sharing. Been needing this! R
I got the head meat at a restaurant supply store. It was very tough, but the fat was great to use. I have used buttermilk powder and it does work as a binder, but the tartness really didn't come through at all.
If head is tough, What about brisket as a source of meat? Also tough? Or too expensive maybe? Love your videos, immediately subscribed. Please keep up the good work. 👍❤️👌
The head is even tougher than brisket. I've always wanted to try a straight brisket stick because I feel like it may work well, but as you say, it is pretty spendy these days. Thanks for the comment!
When I was making this one I had a Weber iGrill mini with wifi. I recently got some samples from CnefsTemp and I've been using their stuff for a few months. I like them so far. If you are interested, you can save a little bit of money if you order at ChefsTemp with my code: ANDERSON15. No pressure😆 Thanks for the comment!
For sure. You can use just about any cut as long as you can get the fat content up in the 30% range. I usually add in pork fat to bump up the fat content in lean meat.
Is the citric acid just for flavor? If I can't find it anywhere, will it have any adverse effects on the meat (is it related at all to the cure)? And if it's normal citric acid, what will it do to the texture? Thanks!!
It is just a matter of flavor. I make great sticks without the citric acid all the time. Regular citric acid will start to break down the meat and the texture will range from grainy to mushy, so not very desirable. If you can't get encapsulated citric acid, I would recommend going ahead without any acid at all and you'll still have some great sticks. Thanks for the question!
In your recipe it calls for 10 grams of fennel for 10lbs of meat. You said you ended up adding more fennel. How much more fennel did you end up adding.
I enjoyed the video and I hope the like comment and Subscribe helps keep it up. Ps I threw some onion powder into mine but I love onion and it was great 👍
![สาวเมืองเพชร - ธีเดช ทองอภิชาติ [Official MV]](http://i.ytimg.com/vi/kEt7F9PvO3I/mqdefault.jpg)
I love all of the videos on this channel but the snack stick videos are my absolute favorite.
Love all your snack stick vids!!
Hey buddy. I made these earlier this week with venison and pork. And let me tell ya, they are great! "Pro" tip: The flavor and texture mellowed/evened after a couple of days vac packed in the fridge. Even better after a day or two of extra drying in a paper bag in the fridge. I'll be making these again. Thank you for taking the time to share this recipe!
Yes! I'm glad you like them. That extra dry time gives them a great snap. Thanks for the comment.
That funky 90's beat 🔥
I made these with fresh elk meat and pork belly and my goodness, the best snack sticks/sausage I’ve made yet! Flavors were spot on. The only addition I made was adding some ghost pepper powder as I like it extra spicy. Everything else is spot on. I suggest to everyone making sausage to get a little digital scale as you might not have 10lbs of meat and you can just scale down the proportions of spices to your need with just weighing it out.
I love it!
@@AgeofAnderson What size Casing do you use
@mikebravo1561 these are 21mm collagen
Now I know what I want for Christmas , a meat grinder, sausage stuffer and a smoker and you got another sub
And a fine Christmas that would be. Thanks for the comment!
Excelent -complete- explanation. From Venezuela. Thanks
Glad it was helpful!
Thank you for such a detailed walkthrough! I can't wait to try making this 😍
Its my first time watching and this is an actually good, informative, and entertaining video!
Thanks for the comment!
Looks very nice and delicious. Will try. Thanks. Fourways. Sandton. South Africa
I'm trying this with half a brisket. Got the whole brisket for a great price. Plenty of fat. Thanks for the video!
I made these this weekend and they were awesome! The only change I made was 50% brisket/50% pork butt. Also, after I pulled them from the smoker and shocked them in the cold water I threw them in a dehydrator at about 100 degrees and left them in there overnight. They are very good! Thanks for the video.
I love it!
They look great as always.👍🏼
I know what I'm doing this weekend!
Awesome vid. I'll have to skip the citric acid but will otherwise follow exactly. Thanks so much.
They'll still be great without the citric acid. Thanks for the comment!
@@AgeofAnderson alright. i made your recipe this weekend. the flavor was delicious. i used LEM smoked collagen casings (19mm), however, and they were incredibly tough. i couldn't snap the stick, although i could bite through it; the chew was just a little too, well...chewy. i soon realized i could slide off the casings very smoothly, which kind of saved the day.
i'm fairly experienced with sausage (not so much with collagen, admittedly). the mix was just right, and i followed your smoking schedule exactly.
any ideas on the casings? i've heard the smoked casings are thicker and thus harder to snap (and chew!), so maybe i'd better try the fresh. what bothers me though is the ease at which the casings peel away from the meat. thanks so much.
@@zachyweezer I have occasionally had issues with tough collagen casings as well. Speeding up the smoking can help. If you get the casings nice and dry at room temperature, you can try and skip the low temp drying time in the smoker and start them at 140 degrees. You can also bump the finishing temp up if you stay on top of it to avoid over-cooking. I used to get kind of loose casings as well. To help with this, make sure your mix is nice and sticky, and the casings are stuffed pretty full. The room temperature hanging gives them some time to really adhere to the meat, so you won't want to skip that step. I hope this helps and thanks again for the comment!
Great video thanks for sharing.
Great video. Going try it real soon thanks
Thanks for watching!
Hi! This sounds really good!
Great job A!
Yes the beef jaws it is very good for connoisseur in France
On my way!
You earned a sub great recipes super good dude you deserve more subscribers
Thanks for the sub!
@@AgeofAnderson lol no problem
Gotta try this one this week!
Thanks for posting all your videos. i think i watched this video at least 10 times waiting for my smoker,grinder and stuffer to show up.This was my first time trying to make snack sticks and i can't tell in words how great they turned out, even the wife likes them.The only thing i changed was using Jalapeno powder instead of the cayenne powder.
Going to give the reaperoni sticks a try next.....
I'm glad it worked out for you and you like them. Thanks for the comment!
@@AgeofAnderson ..... hey just and FYI i was having the same trouble with my latex gloves trying to pull of my hands when mixing. i switched to Nitrile for my second batch and they stayed tight on my hands... no pull off.
@@sanncleverley6383 Great tip!
Just curious how did you get your smoker to go that low?
It kinda looks like you have your door open a crack and doesn't the smoke excape, I have a propane one and planning on doing those next week,
Thanks for your time and keep up the great work
I do keep the door cracked just a bit in the early stage. If the weather is cold, I can get it down to 150 with the door latched, and that's when I start the smoke. There are times, however, when I can't get that low, and I will continue with the door cracked just a bit. Plenty of smoke stays inside, but I do periodically rotate the rods so the side nearest the door crack cooks at the same rate as the warmer side. Thanks for the question and good luck!
@@AgeofAnderson
Thanks much appreciated, that will be my only issue, just hoping I can get it to stay that low temp 🤞
Great video,
Thanks.
I definitely want a stick! 😋
GREAT VIDEO AND DEATails how long can they last in your refrigerator or can they be frozen?
@@garynwebsterny1734 Thanks! These last around a month in the refrigerator and a year or more in the freezer.
Great video Anderson! Could you please tell me what kind/brand of smoker you're using? I have a Traeger and a Big Chief but traeger is too hot, and the Big Chief is too cold. (Just call me Goldilocks I guess!)
The one in the video is an old Smoke Hollow propane smoker. They got bought out by Masterbuilt and they don't make that specific smoker anymore, but I think they have something similar. That one works well because the manual controls let me dial it in as low(sometimes with the door cracked) or high as I need, but it requires a LOT of babysitting when the weather gets bad. I'm getting ready to try a new smoker with automatic temperature control, so we'll see how it goes. Thanks for the question!
What do u use for smoking?
What is the alternative of using cure pink and citric acid?
I use a 44" vertical gas smoker. I don't mess around with ground meat cooked at low temperatures without using the pink cure, but the citric acid is used to mimic natural fermentation, so you can add a culture and ferment the sausage to get that tangy flavor.
Where can I find a link to the recipe? Might just want to try this, thanks for the video.
Great video!
what kind of smoker are you using?
This is an older Smoke Hollow 44" gas smoker.
You made me one happy Muslim. 😀😋
Me to lol making these today 😊
👍, been wanting too try this myself 🤤😜💓🔥
So I made regular sausages using my kitchen aid sausage stuffer. Can I do this method using that?
I haven't tried it, but it may have trouble pushing the meat through the narrow stuffing tube. Let me know how it goes if you try it. Thanks for the question.
All the ingredients are at 3:15
Hello. Great video! Question s for you. Is beef cheeks basically what beef head meat is? Also, briskets usually have loads of fat. Can they be used for this recipe? Thanks!
Beef cheeks and head meat are essentially the same. I like the cheeks for slow cooking, so I save that meat rather than putting it in the sausage. I've always wanted to try brisket because of that fat content, but I've never used one in sausage because they're so good smoked or cured and turned into pastrami. Thanks for the question!
Thanks
Just what I was looking for… question for ya?
I want to incorporate a starter culture to your recipe. Specifically, (B- LC-007). However, not sure when to add smoke?
Also, when fermenting it it necessary to reach a internal temp?
Sorry, I can't really give a good answer, because I have yet to ferment a sausage, but I'm looking forward to doing some in the future. Thanks for the comment though!
Its possible to use another kind of meat? ; l want to make a lot of sticks in an more easy way with another meat using Your good recipe. Thanks You
Absolutely. You can use just about any meat you like as long as you get the fat content right. I've even made a video using nutria meat with pork fat added in.
These look great, but was wondering what's the purpose of the water pan in the smoker. Isn't there plenty of fat in the meat so you're not worried about them staying moist? Thanks.
The theory is that starting with dry casings and introducing damp smoke facilitates better smoke penetration, but I've never really tested it to see if that is accurate. Thanks for the question!
I am asking for advice on purchasing
electric salami fermentation oven.
I don't have one yet, but I'm preparing to build one.
Nice, where did you get your Le Thiers at I've been looking for that model and can't seem to find one.
That one was a gift from my Frenchman friend who got it at the source. Beautiful little knife.
Just finished a batch of Pfefferbeiser, tastes amazing, you should give it a try, I think you'll like it.@@AgeofAnderson
Looks great. Why mix your units of measure? Lbs and grams.
I just get lost in my thoughts.
I'll be trying this recipe next. I just finished a different pepperoni flavor recipe that came out not tasting like pepperoni at all. Any tips on what seasonings to increase to ensure a strong pepperoni flavor?
For me, it's gotta be the fennel that gives it that familiar flavor. fennel and a hearty amount of red pepper.
Can you use a 5/8 horn for those 21mm casings? That is the smallest that came with my unit. Looks like you have a great recipe there!
I think you probably can if you can get the casings on the tube. I use a 3/8" tube. The larger tube will just fill up the casings faster, so it is a little bit more difficult to control how tightly they are stuffed. Thanks for the comment!
@@AgeofAnderson Hey thanks for the quick reply! I Just got my stuffer, and very similar to yours.. (Vevo) 7lb an probably not built as well as yours! They sent 5 horns and the smallest is the 5/8". I have read many reviews about these cheaper units having problems with stuffing in a 1/2" horn, I think they have the mix maybe too stiff and stripping out gears. I have the meat in the freeze and need to get casings and spices ordered, but casings have me concerned.. I suppose with the casings scrunched up as they come I might have to stretch them out to slide on. they say they are 7/8" dia? I guess I'll wait till the casings and such come in and play around with them to see if I need to order a 1/2" horn, I don't know if a 3/8 would cause issues unless all you do to remedy the problem is just add more water to the mix! Thanks soo much!
@@cobia1794 Yes, a little more water is key to getting it to flow smoothly. If you are working up a sweat while cranking out your snack sticks, the mix is too dry It will blow the mix out of the top of the stuffer or even damage the gears or the screw. I learned the hard way.
@@AgeofAnderson On the hunt now for the 1/2" horn, will see how that works. May find set with 3/8 also so I'll cover them all! Thank you!
can these be made in a pit boss smoker with pellets , how do i cook without the smoke as it burns smoke always ?
I've never used one, but if you can get the temperature low enough(140-150 degrees), you could smoke them for a few hours in there and then finish them in a low oven. Thanks for the question.
I don’t have access to a smoker, but I do have a dehydrator. Could I use a dehydrator instead with a touch of liquid smoke or something? Also do you think a kitchenaid type stuffer could handle meat this thick and sticky? Thanks!
I've never used that type of stuffer, It's going to be a tough task due to the force used to push the meat into the small diameter casings. If it doesn't work, you could try adding enough water to the mix to make it flow more easily. If you don't have a smoker, I would try and make them in the oven. I think the dehydrator would really toughen up the casing, but this is also something I've never tried. Good luck and thanks for watching!
@@AgeofAnderson I was also wondering if this could be done with just store bought ground beef shot through a jerky gun into a dehydrator.
@@CPreacher40 I've never tried it, but it seems like it should work. I have a jerky gun, but I've never played around with it. I should break that thing out one of these days.
Omfg those look delicious
G-Day mate what powder milk do you use high temp or low temp
Just the standard stuff. Thanks for commenting!
What size casings did you use?
These are 21mm collagen.
What is a good shelf life on these?
We can also use veal intestines or pork intestines for the casing. Veal intestine is smaller than pork intestine. just let them sit 20 minutes in a mix of water and lemon to disinfect them before stuffing them with the meat.
Could you do this with ground beef? Os there a reason you need to grind it fresh?
You could do it with pre-ground beef, but I think a grind that is more coarse gives them a better texture, so I grind my own. Thanks for the question!
What other flavors of beef sticks do you recommend??
Any recipe should work if you have the right meat:fat ratio. I like regular pepper sticks, jalapeno cheese sticks, and red hot pepper sticks. Those are all on the channel, but a teriyaki stick is also very good, and you can create your own flavors as well. Thanks for the question!
A halal beef pepperoni!
So citric acid is used just for texture! Also I don't know where to get that cure( I don't live in the U.S , is there any replacement?
Encapsulated citric acid is used for flavor and doesn't affect texture. Regular citric acid will affect the texture negatively. Pink cure #1 is also called Prague powder #1 or insta cure #1. You might try searching for those.
@@AgeofAnderson thank you so much 😊
How can I print this recipe?
hi
, how long are these snacks stored?
what is the shelf life?
thanks
I keep these for about a month in the refrigerator or at least a year in the freezer.
Two quick questions: #1 Beef Cattle Head Meat -- where? and what name did it go by? #2 Have you used Buttermilk powder, instead of NFDM and encapsulated citric acid? I've got it already, but don't know the % per kilogram or pound. thanks for sharing. Been needing this! R
I got the head meat at a restaurant supply store. It was very tough, but the fat was great to use. I have used buttermilk powder and it does work as a binder, but the tartness really didn't come through at all.
@@AgeofAnderson thanks for your quick reply. R
If head is tough, What about brisket as a source of meat? Also tough? Or too expensive maybe?
Love your videos, immediately subscribed. Please keep up the good work. 👍❤️👌
The head is even tougher than brisket. I've always wanted to try a straight brisket stick because I feel like it may work well, but as you say, it is pretty spendy these days. Thanks for the comment!
Hi I just want to ask if ANHYDROUS is equal to Encasulated CA? thank you
As far as I know, natural fermentation and citric acid are the only ways to get that tangy flavor. Thanks for the question!
@@AgeofAnderson thank you for sharing.
What kind of temp probe do you use to see the internal temp?
When I was making this one I had a Weber iGrill mini with wifi. I recently got some samples from CnefsTemp and I've been using their stuff for a few months. I like them so far. If you are interested, you can save a little bit of money if you order at ChefsTemp with my code: ANDERSON15.
No pressure😆 Thanks for the comment!
If I can't find the beef you used in this video, is there any good alternatives?
For sure. You can use just about any cut as long as you can get the fat content up in the 30% range. I usually add in pork fat to bump up the fat content in lean meat.
Is the citric acid just for flavor? If I can't find it anywhere, will it have any adverse effects on the meat (is it related at all to the cure)?
And if it's normal citric acid, what will it do to the texture?
Thanks!!
It is just a matter of flavor. I make great sticks without the citric acid all the time. Regular citric acid will start to break down the meat and the texture will range from grainy to mushy, so not very desirable. If you can't get encapsulated citric acid, I would recommend going ahead without any acid at all and you'll still have some great sticks. Thanks for the question!
@@AgeofAnderson thanks so much!! Super excited to finish them up tomorrow 😁
@@Pleschyna Good luck and good eating to you!
I've never heard of beef head meat but we do have beef cheeks around here and they seem to have tons of fat. have you used them before?
Yes. They are similar to head meat, but the meatier pieces in the cheek are great for braising, so they don't make it into the sausage.
Do you not pierce the casings?
I do not unless there is an air bubble. Couldn't hurt though. Thanks for the comment!
Just watched this while I’m eating a fried chicken breast with pepperoni sandwiches & lemon soda
Beef cheeks are amazing slow cooked
Could you use regular burger meat,or mix it with sausage?
You certainly could as long as the fat content is high enough.
Great easy to follow video. Q: How long do they last? shelf life?
About a month in the refrigerator or a year in the freezer.
Where can I buy a 10 pound stuffer
I got mine here: www.lemproducts.com
Cabela's/Bass Pro also carry them.
Hi we love your vids but curious if you post your recipes anywhere? Don’t see in comments or website.
Sorry, I don't currently post them. I just can't find the time, but I thank you for watching and commenting!
Is the sugar optional? I have a complicated relationship with sugar...🤪
100%
@@AgeofAnderson
Can I make this out of chicken instead of beef? I'm looking for good chicken sausage/snack sticks recipes.
@@magnuseriksson5547 I haven't tried it yet, but chicken thighs should work.
Do you have a woodworking channel also???
Not yet!
In your recipe it calls for 10 grams of fennel for 10lbs of meat. You said you ended up adding more fennel. How much more fennel did you end up adding.
about 5 more grams, but I really like the taste of fennel. It can be off-putting to some.
long pepperoni
😁
Can you make this recipe in English Masurements please. For I am old school .
A sausage closet that never says no or too big
Please try your sausage for flavor BEFORE adding the curing salt! The curing salt takes at least 10 hrs to break down chemically Great vid though
I enjoyed the video and I hope the like comment and Subscribe helps keep it up. Ps I threw some onion powder into mine but I love onion and it was great 👍
@@robertmacdonald7149 Thanks for the comment!
Next time make it the size of a pepperoni
A defect😂😂😂😂😂😂
I hope that test piece didn't have the cure in it or that you waited at least 24hrs before doing it.
You are going to get nitrite(nitrate?) poisoning and cause kidney failure.
Why is it in grams
Weighing ingredients in metric is more precise.
I have spons not a scale so I can't make. This is the USA.
@@arnoldcollingham3802 buy a scale, they are 10 bucks. you can't get repeatable and reliable recipes by using volumes measurements.
Tiny ache lite yqsi yasi bbethdeepn
Get some bass. You sound like my granny!
Pigs are unclean.
Robs3 do self need sweety fol howie vigr