That is so awesome. I've never met your dad but we connected really quick and I'm so glad we did. He's a kind man and your blessed to call him dad. Thank you for watching.
Seen a lot of your videos Joe and this one is one of the best. The story behind it was really nice. Thanks to Arthur for sharing this with you and thank you for sharing this with us.
Now, that does look good!! I have a favorite sausage too. Beef and packaged taco seasoning. The amount of seasoning that I used was one package, one package to 1 1/2 pounds of beef. I added curing salt first and let the ground beef sit over night in the refrigerator. I then added the taco seasoning, high temp cheddar cheese and fresh chopped jalapeno and milk binder. Of course everyone's taste is different but we found this to be pretty good stuff. Do the typical slow smoke 4 to 6 hours and then top off at 150-155 deg., cold water bath, blooming etc. I think you will like it. Note: One package of taco seasoning that I used was one package to 1 pound of ground meat.
I definitely heard the smap of the sausage casing. Those sausages turned out great. They would be great on a bun, with some carmalized onions and mustard. Cheers, Joe! 👍🏻👍🏻✌️
Growing up I ate a ton of this. Our little town had one BBQ joint and I always got a half link of sausage when I went. Recipe you used is exactly the same.
🚨Public Disclaimer : No Snap-on tools were harmed in the making of this video 😂 You make do with what you have! Great job on those sausages, Joe👍🏼. Shout to Art for sharing his recipe!!
One tip I have is before you spray veg oil in the throat before you put the grinding plate. That helps lub the knife and auger. I have found it does not affect the taste of ground meat..
Thats a good idea. I always store my plates and knife in quart size ziplocs with olive oil smeared on them. I feel it helps keep them protected and sharp, free from corrosion or oxidation. Cant hurt right.
I have made small batches of ground beef and sausage with my Kitchen Aid grinder. So far does well but will take you a long time to grind a large volume of meat that way. Joe’s grinder makes quick work of the meat. Have yet to use my sausage stuffer extension though. But I too and very tempted to try something like this and see if I can pull it off.
I do sausages with the KitchenAid. It's good for small batches (3-5) pounds. Stuffing is the hard part but doable (I did it for years before getting a dedicated stuffer, which is recommended if you are going serious with sausage making). But yes, the kitchenaid will do wonders!
This looks like a great recipe, thanks for posting and thanks to Art!. Do you have the recipe in grams? This is very similar to Vencil Mare's recipe from Taylor Cafe except his is all beef.
I just got done stuffing 6 lbs of this. Precooked a patty - tastes great! I made mine 50/50 with some venison brisket blend and ground pork - I keep both preground in the freezer in 1 lb packs which works out great for impromptu sausage making (and smash burgers, and meatloaf, etc)
Try tying your butches twine on both ends before you cut the 16"links you have already separated the links now just tie the string and cut the casing see if that helps or even makes any sense
Do you have a video that has a little more detail on time/temp? I am very confused about how you check the internal temp. I thought you couldn't pierce the casing until it was eating time. Also doesn't piercing it and then dunking it water make it susceptible to mold and bacteria? I just have a really hard time making the connections with sausage when using a cure. I can grind meat and add spices then fry it up that's as far as I get with sausage making.
Great question. I only pierce once on a couple of sausages. I only pierce the sausage using the very tip of my instant read thermometer and the casing never tends to leak out all the juices. Sometimes you will have a sausage leak out more fat bit it's not that big of a deal. These type of sausages are not as delicate as salami and other dried sausage when it comes to being exposed to air or water. 👍
180 is way too hot if you want to add a smokey flavor to your sausage. You can smoke at 180, but the sausage is going to be done quicker and you won't get the same red color and flavor like you will with lower temperatures.
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As a mechanic, I definitely appreciate your inner McGyver with the extentions.
@@rotaryperfection 🤣
It’s always a great day when Smokin’ Joe uploads a sausage video.
Yes sir, thanks for watching my friend 👍
Art is my dad! We grew up on the deliciousness!
Thank you for featuring and I’m glad that you enjoyed it happy face😁
Thanks Art! Thanks Joe!
That is so awesome. I've never met your dad but we connected really quick and I'm so glad we did. He's a kind man and your blessed to call him dad. Thank you for watching.
Great video Joe!
BTW, I used my breading container for catfish again, it works perfect.
Seen a lot of your videos Joe and this one is one of the best. The story behind it was really nice. Thanks to Arthur for sharing this with you and thank you for sharing this with us.
Thanks so much. 👍
3/8 drive extensions had me rolling 😂
Great job as always
😁Thank you
Looked delicious Brother Joe , love smoked sausage
Another great video brother!!! My mouth waters every time I watch ur videos!!!! Can’t wait to finally taste them!!! God bless 🙏🙏🙏🙏
Sausage vids are the best vids.
Awesome, Joe!! I will be trying this soon!!🙏🏻🙏🏻
You knocked it out of the park Smokin' Joe!🤜🤜🤜
Thank you 👍
Now, that does look good!! I have a favorite sausage too. Beef and packaged taco seasoning. The amount of seasoning that I used was one package, one package to 1 1/2 pounds of beef. I added curing salt first and let the ground beef sit over night in the refrigerator. I then added the taco seasoning, high temp cheddar cheese and fresh chopped jalapeno and milk binder. Of course everyone's taste is different but we found this to be pretty good stuff. Do the typical slow smoke 4 to 6 hours and then top off at 150-155 deg., cold water bath, blooming etc. I think you will like it. Note: One package of taco seasoning that I used was one package to 1 pound of ground meat.
I bet that's so good! 👍
We think so.
Great looking links Joe!💯
Love the socket extensions!!!
Thanks for watching 👍
Another great video Joe! Thanks for the tips, and like always, thanks for sharing.
Thank you Don. 👍
Man that looks good
The long horns at the beginning lines up perfectly with your head 😂
I do that on purpose. That's my center line. 😁
Another great sausage recipe, can't wait to try it. I've got some meat shopping to do!
Try Hmong sausage! Pork course chopped, green onion and lots of ginger. Sun dried for atleast a day. Smoke as usual. Spectacular!
Sounds amazing
Looks great!
Keep it up
Thank you
Really great video and explanation! Keep upnthr great work!!
Thanks so much 🙏
I definitely heard the smap of the sausage casing. Those sausages turned out great. They would be great on a bun, with some carmalized onions and mustard. Cheers, Joe! 👍🏻👍🏻✌️
Hey Dwayne! That sounds delicious. Thank you for watching buddy 👍
Looks amazing! Sometimes the simple recipies are the best! Snap-on hanging rods 😂😂 still has me laughing 😂
😁 They came in clutch 🤘
@@SmokinJoesPitBBQ Great Idea!
Awesome video as always man. Love the step by step for creating these delicious sausages. Thanks for sharing the recipe with us!
Thank you. 👍
Thank you Joe for the good info.
Nice job, Joe! Looked phenomenal! Thanks for sharing. It's always a great video! Cheers brother 🍻🍻
Thank you so much Bat👍
Joe you are awesome for sharing this 60yr old recipe. I am looking forward to trying it!
Same Here Nashmax!
Growing up I ate a ton of this. Our little town had one BBQ joint and I always got a half link of sausage when I went. Recipe you used is exactly the same.
Looks great Joe.
Ha - that *SNAP* first bite could be heard all across Texas and up to Toronto!
🤣 That was a loud snap. Did you notice my mic broke? I can only imagine how loud it would've been if it was pointing up.🤘
@@SmokinJoesPitBBQ I saw it dangling there but guess I thought it was a new mic placement strategy ;-)
@@LastRequestBarbeque 😁
That sausage looks great Joe. There are. So maany things you can do with smoked sausage 👍🏼
Yes sir. One of my favorites is sausage with potatoes, onions and bell peppers. 👍
I'm not a mechanic, but I'm aware of some of your past. I too worked for a parts company and acquired a mess of extensions. Kudos for the ingenuity
Yes. Gearhead Sausages 😂. Thanks Art, and Joe.
Thanks for watching Jim. 👍
🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤. Soooo hungry now🤣.
I’m making that recipe as soon as possible!!!!!
I didn't know a sausage could be so easy. I need to check this out!
Super easy. 👍
Brother Joe! There is a warrant for your arrest. The warrant is for some dang fine cooking of your proteins and NOT SHARING. 😂😂😂 Good stuff Sir!
😁 Thanks Sal👍
Hi Joe you should do a hi mountain snack stick called crack pepper and garlic
I'm going to look that up. 👍
@@SmokinJoesPitBBQ you don't need to buying cassings for those kits Joe's because they come with collegen cassings
That snap was savage.
Great video and I'm sure great sausage! I'm going to try it ASAP! Did you use kosher salt or regular table salt? Thanks
Thank you. Always kosher salt
I love the extensions
😁 Thanks for watching 👍
You're welcome
🚨Public Disclaimer : No Snap-on tools were harmed in the making of this video 😂 You make do with what you have! Great job on those sausages, Joe👍🏼. Shout to Art for sharing his recipe!!
LOL. Thanks for watching NBL. 👍
@smokinjoespitbbq another great sausage video. I ordered a 7 lb hakka sausage stuffer this morning. I cant wait. What shouid I try first?
One tip I have is before you spray veg oil in the throat before you put the grinding plate. That helps lub the knife and auger. I have found it does not affect the taste of ground meat..
I say I'm going to do that and I never do. 😁 Thanks for watching 👍Great tip.
Thats a good idea. I always store my plates and knife in quart size ziplocs with olive oil smeared on them. I feel it helps keep them protected and sharp, free from corrosion or oxidation. Cant hurt right.
@@claylatour1899 I store mine washed and dried with no oil. I still have grinding plates that 20 years; that I store clean and oil free.
Nice Work. Looks Great. Thanks to You & Art.
# STAYSAFE
#PHILLYPHILLY 🇺🇸
Thank you so much for watching Dennis👍
This recipe looks delicious!! Would this recipe work if i used venison in place of the beef without having to add more fat?
Because it’s venison, you’d need to add some fat.
I enjoy your videos and learn a great deal one question how do you know when to add milk powder or not?
I use it unless the recipe that was given to me doesn’t cal for it.
@@SmokinJoesPitBBQ thank you for your help.
Hey Joe, awesome improvising with the extensions. Should have connected a ratchet to turn them. 😂
Hilarious! Thanks for watching 👍
The looks and that crunch are amazing. I'm curious if my KitchenAid grinder is up to the task. Tempted to find out.
It should b as long as u don't put a lot of meat in it
Absolutely it will. Let me how it comes out if you do. 👍
I have made small batches of ground beef and sausage with my Kitchen Aid grinder. So far does well but will take you a long time to grind a large volume of meat that way. Joe’s grinder makes quick work of the meat. Have yet to use my sausage stuffer extension though. But I too and very tempted to try something like this and see if I can pull it off.
@robertrenekerjr6819 just try a small 5lb batch or even 2.5lb I want to try to do some but a little scared lol Joe makes some nice looking sausage
I do sausages with the KitchenAid. It's good for small batches (3-5) pounds. Stuffing is the hard part but doable (I did it for years before getting a dedicated stuffer, which is recommended if you are going serious with sausage making).
But yes, the kitchenaid will do wonders!
For the algorithms bay bay!!!
This looks like a great recipe, thanks for posting and thanks to Art!. Do you have the recipe in grams? This is very similar to Vencil Mare's recipe from Taylor Cafe except his is all beef.
I just got done stuffing 6 lbs of this. Precooked a patty - tastes great! I made mine 50/50 with some venison brisket blend and ground pork - I keep both preground in the freezer in 1 lb packs which works out great for impromptu sausage making (and smash burgers, and meatloaf, etc)
That was nice Joe keep on keeping up 😅
Thank you for watching 👍
looks great and easy, is that recipe 15lb or 25lbs?
It's for 25lbs. I'll add the 15lb recipe in a bit. 👍
My question can you ship some of your sausages to home delivery. Really wanna try some of your new recipes
SEMPER FI
Unfortunately I don't. Thanks for watching 🇺🇸
Joe, was that one time through the 4mm plate?
Yes, 4.5mm plate. 👍
Try tying your butches twine on both ends before you cut the 16"links you have already separated the links now just tie the string and cut the casing see if that helps or even makes any sense
I tried that first and the knot would slip off. Thanks for watching 👍
How are you liking the Vevor sausage stuffer. Have you had any issues?
The only issue I have is sometimes the seal gets a little twisted when going down but I go slow to start to make sure it doesn't twist on me.
Sounds good thanks! I'm gonna order me one!
@ryanadamcik4139 I'm fixing to make another video in 2 weeks on a new stuffer. If you want to wait. 😁
OK il wait before I pull the trigger on this one. Thanks for letting me know.
What stuffer is that? that thing pumps out the sausage
Do you have a video that has a little more detail on time/temp? I am very confused about how you check the internal temp. I thought you couldn't pierce the casing until it was eating time. Also doesn't piercing it and then dunking it water make it susceptible to mold and bacteria? I just have a really hard time making the connections with sausage when using a cure. I can grind meat and add spices then fry it up that's as far as I get with sausage making.
Great question. I only pierce once on a couple of sausages. I only pierce the sausage using the very tip of my instant read thermometer and the casing never tends to leak out all the juices. Sometimes you will have a sausage leak out more fat bit it's not that big of a deal. These type of sausages are not as delicate as salami and other dried sausage when it comes to being exposed to air or water. 👍
@@SmokinJoesPitBBQ thank you.
What happens if u cooked them too 203f after u have put them into the iced water ? that’s the temp u cook a brisket or pork too normally?
One question please the temperature are in celcius or farenheit
Fahrenheit
Not seeing those casings on the PS site
I'm so jealous of Art.. I thought we were the only two talking on the phone for hours at night.......... naked!...😂
🤣
Very new to smoking, why not just cook it at 180f till the internal temp hits 155? What am I not understanding?
180 is way too hot if you want to add a smokey flavor to your sausage. You can smoke at 180, but the sausage is going to be done quicker and you won't get the same red color and flavor like you will with lower temperatures.
That's too high of a temperature.
Can you give the season amount?
what was the purpose of not using a binder
That's just the way the recipe was written. As you can see, it really didn't need it.
Just checking is your food truck still going? Coming to El Paso pretty soon
No sir, I closed it. I'm renting my smoker and trailer to my brother and even let him use all of my recipes. Check him out 👍 Sun City BBQ
@@SmokinJoesPitBBQ you still live out in northeast if so maybe can meet up hard to drive that bus around town takes up a few parking spots 😂
@prevostandbbq4451 I live on the East Side. Give me heads up and I'll meet you somewhere.
@@SmokinJoesPitBBQ will do gonna hook ya up with some Harley’s seasoning and some Zimerhanzel sausage.
How muchy for them pesquachis😮
I thought you're still serving bbq at the beer barn what a bummer
I'm renting my trailer to my brother. He's running my recipes still. 👍
Making rings is easy if you use hog rings instead of butcher's twine.
14:00 thats sound is enough to give a jeely fish a hard on .. Dam nice summer sausage ...
Joe you said 15lb meat and the recipe shows for 25lb of meat?
Correct. You'll have to convert it down or up to your amount of meat.
Thank you Joe. I thought it was for 15lbs. Good job 👍
You didn’t show you got your smoker to 125 degrees. That’s very low!
I didn't show butvI did say what I used to get it to 125. Use a small split.
@@SmokinJoesPitBBQ ah okay, still seems like it would get hotter than that, I'll have to try it, thanks!
Where I'm from that's called ger er done
Can you post the Instructions also. That way you don't have to try watching while preparing the sausage.