In the final 25-ish seconds, you said "we just hit 30k on the channel." At this moment it's at 340k. It's great to see how much this channel has grown, it's truly some of the very best content on the platform. Congrats Brad and crew, and thank you for helping so many aspiring pit masters!
I made 20 pounds of this a couple of days ago, going almost strictly by the recipe and it turned out great. I added large jalapenos along with seeds, and it wasn't too spicy. In fact, after I tried a test patty before stuffing, I added a couple of teaspoons of crushed red pepper to the 20 lb batch. That made it just about right.
I made this sausage yesterday. I followed your instructions EXACTLY, except that I used fresh collagen casings. It turned out AMAZING. So, so, so good. Thank you for these videos.
Thanks for leaving all the weights and ratios of ingredients too! Not enough people do that makes a big difference. Please dont change your format and keep the vids coming🔥👍🍻
Is there a reason that you didn't allow these to rest overnight or use the cure accelerator? I thought you typically wanted to do one or the other on cured sausages?
I haven't started my own meat processing yet, but plan to start in the next year or so. I've bookmarked so many of your videos to reference when I get all my equipment because of how great your recipes sound. Love the humor and way you're presenting this info!
I followed this recipe pretty closely with Elk and Brisket trimmings at a 70/30. Flavors were on point, perfect salt. First time using milk powder with cream, really liked textures and snap. Glad I found your page. Just finished 85 pounds of sausage and still have a buddies buck in the cooler. Maybe try popper recipe next. Keep up the good work.
So I made this recipe down to the literal gram. I followed exact ingredients….I hate TH-cam for not showing me this video sooner😩 that was the best sausage I ever made and tasted. Hats off to you! Keep up the great videos 🙌🏼🙌🏼
Made this today, I did everything to your recipe but I used some sodium Erithorbate, I added a little more salt, a little more garlic, 10 jalapeños with all the seeds, still wasn’t hot enough and seemed to be missing a flavor or two, so I added 16 grams of red chili flakes and a half of a Modello beer, holy shyte, these are the best I’ve made to date, and I haven’t even smoked them yet, they’re going on for a medium smoke, 100* for an hour to dry them out, 140* with smoke for an hour, then 175* till I get to 155*-160* internal. Thanks for this recipe brother, I’ve searched a lot for a great jalapeño and cheddar sausage recipe, I went with yours, and I’m glad I did 🇮🇹😎🇮🇹
Seen several sausage videos, yours gave me the incentive to do it started with your basic pork and this one . I’m new to the smoking game and I’m hooked. My wife said I need a hobby .
Hey Brad! I ordered your sausage mix and had it sent up here to Canada! Made the sausage exactly as you did in the video, every step, and wow! Perfect snappy links with smokey flavour! My kids love them! Now i have to make more! You rock! Thanks Chuds for improving my quality of life!
dude! Chud bbq i just followed this recipe and my sausages came out insanely delicious! thank you so much, i’ve been following for a while now and can’t wait for the next recipe that catches my eye
Just made this sausage today, and by far it’s the best sausage I’ve made to date. I went with your recipe, but next week I’m going to make another 25 pounds of it. I’ll be upping the amount of jalapeños in my next batch. Awesome recipe. Thanks for sharing. Love your videos!
Dude I just made these and they are freaking amazing. Mine weren't quite as dark red as yours but I love everything about this recipe. Thank you so much bro! I did eight whole jalapenos
I can watch your videos over and over. 1) I learn a little more each time. 2) You crack me up. But seriously, I’ve really wanted to try making sausage (jalapeño cheddar specifically) and you’ve got me almost ready to go. Thanks for the steps and links to what I need.
New with BBQ smoking. I have a small offset. Love the charcoal chimney!! The content of your videos I really enjoy and are very informative and always get a few chuckles. Thanks
I am VERY new to smoking. I made these on a VERTICAL PIT BOSS ELECTRIC SMOKER and they were perfect! I wanted mine to be pretty spicy so, I left the seeds in all 8 peppers and add added a table spoon of cayenne pepper and a table spoon of chili powder. I can't thank you enough for this one! Love your energy and videos. Already hit subscribe! I will be making your brisket tomorrow!🤣
THOSE LOOK PHENOMENAL!!! I am always looking to buy jalapeño cheddar sausages to cook on my smoker. But you have just convinced me to instead get the tools to make my own ....
Just made some this weekend ,25 lbs , 7 lbs moose , 8 lbs reg grind Beef , 8 lbs of pork butt , 3 lbs of Beef trim for extra Fat . 3 hours in my smoker , Taste is GREAT !!
Great video! It was fun to watch and packed with so much useful info. The step-by step break down gave us the confidence to make elk jalapeno cheddar brats. They turned out amazing--like best-brats-I've-ever-had amazing! Next, we're trying this recipe with the pronghorn we just got, and I hope my boys get another elk so we can fill the freezer with brats! Thanks a ton for sharing what you know and making it accessible and enjoyable.
Thanks Chud for the vid....just thinkinng , what would happen if you added creamcheese to substitute both the cream and cheese, if it works, please a vid on that if you haven't already. I think it would be an interesting one.
Great video! Thank you! I have some on the smoker right now and can't wait to dig in! You mentioned that you were going to bump up the temp about an hour after you flipped them, but never mention what that temp was. Did you bump the temp up or just let them ride at 150º F the entire time?
I always love the knife throw-down and unwrap tradition - awesome Very excellent looking sausage you got there - and specifically the cooked sausage 😂.
Great recipe. Just finished making 16lbs; following the recipe pretty strict, grinding the jalapenos with the meat, but not adding the spice mixture until after ground. Left the seeds in all peppers, and substituted a few of them for Serrano's. Just about right on the heat IMO.
I have not yet tried this recipe, but I will, they look amazing, thanks for taking the time, thanks for educating me, and most importantly, thank you for the entertainment, you are a funny guy!!!
Man I’ve said it before but dammit I’m gonna say it again. I truly enjoy your videos. Clear, concise, comedic without too much filler and mindless ad plugs. Also really appreciate your explanation of the theory and science of things. And you don’t use a brand new smoker freshly unboxed. Keep grindin bro! I’ll be here watching. I am definitely using this video but I think I’ll swap in some fresh venison this fall!
I’m finishing smoking them, they look delicious and smell so good. The only thing I regret is no adding some seeds to sausages. Thanks so much for this delicious recipe. I will make this again and I subscribe to your Chanel
Hitting your stride now!! Excellent. Best yet and THANK YOU. I have been adding subs to you left and right with my smokin buddies up here in DFW and all over the world as well. China, Australia, New Zealand. Maybe Middle East next.
I would recommend chopping the peppers into smaller pieces and mixing them with the cubed meat before grinding. Feeding a whole jalapeno might give you a very spicy bite...
I gotta sub after a vid like this it was very well put together and the sausages look bomb I look forward to making and eating more recipes from this channel thanks
Recently figured out that cheese curd seems to have a higher melt point than regular cheese. Might be an easy sub for high temp cheese if you're making sausage on a whim. I figured this out while doing research for making cheesy sausages with the "sugar rush" peppers from my garden.
Mate you have a brilliant channel just came across it in the last week those snags look very very awesome. What’s the dimension of that awesome chopping board keep up the great videos mate cheers from Australia 🇦🇺
thank you so much for your videos , thay are so informational and so entertaining. this sausage turned out amazing! everyone loved it...keep it up bud 👍👍👍👍😁
Love the vids, but have a couple questions. For those of us that are familiar with the whole process one wonders what do you mean by coarse plate, meaning what diameter holes. And second, what type wood are you using. Would be very helpful in description. Thanks for the inspiration in going outside regular sausage making.
If you are making say 20-40lbs at a time... What's your preferred method for freezing the sausages to give out to friends and family? IE: Do you make links and freeze them raw or do you prefer to slow smoke them for say 6 hours at 150 degrees until IT hits around 150 and then ice bath and then freeze? I am making a 20lb batch tomorrow and curious on your thoughts.
Thanks for the shoutout! 🤘
Bubba if you sold this I would drive my ass up there from Houston
In the final 25-ish seconds, you said "we just hit 30k on the channel." At this moment it's at 340k. It's great to see how much this channel has grown, it's truly some of the very best content on the platform. Congrats Brad and crew, and thank you for helping so many aspiring pit masters!
When it’s nice and plump like a stiff Sunday morning......you’re killing me! Great video Bradley!
Exactly what I was going to type in. Ha!
I had to wipe off my screen,since I spewed beer all over it after "like a stiff Sunday morning" comment
I made 20 pounds of this a couple of days ago, going almost strictly by the recipe and it turned out great. I added large jalapenos along with seeds, and it wasn't too spicy. In fact, after I tried a test patty before stuffing, I added a couple of teaspoons of crushed red pepper to the 20 lb batch. That made it just about right.
This vid hit 30 k back then. Today he's at 300+k. Let's bump that folks. Most entertaining BBQ channel out there.
I made this sausage yesterday. I followed your instructions EXACTLY, except that I used fresh collagen casings. It turned out AMAZING. So, so, so good. Thank you for these videos.
Wish I could show the jalapeno cheese sausage I made. Thanks to you this was absolutely fun to make. Thank you again
I always appreciate it when I can find good stuff from the “links” in the description.
Thanks for leaving all the weights and ratios of ingredients too! Not enough people do that makes a big difference. Please dont change your format and keep the vids coming🔥👍🍻
Where's the ingredients?
@@twhiggin press the down arrow next to the title
Is there a reason that you didn't allow these to rest overnight or use the cure accelerator? I thought you typically wanted to do one or the other on cured sausages?
One of the few TH-cam BBQers making this on their channel.
“Don’t forget to fondle the meatballs “ 😂. So many lines in this video!
Billions must eat
I love sausage. A little plasma design on chimney, luv it.
Yes we would love to hear you talk about the meat to fat ratio!
did you add a cure excellerator at all. or put the mixture in fridge over night before stuffing to let the pink salt do its thing
Would it be possible to make this with a mixture of Pork Shoulder and Pork Butt if we wanted to avoid beef?
😂😂😂 when they feel like a stiff Sunday morning. I love this man’s videos.
Just made a batch. Left the seeds in for 6 of the 8 chilis and they were perfect. Thanks for the recipe and inspiration!
Tell us about that charcoal chimney. That thing looks pretty cool. And probably better than the store bought ones.
Agree! Check out Allen's Welding on TH-cam. He did a charcoal chimney build. Pretty cool.
Yes! The chud chimney is alive!
I haven't started my own meat processing yet, but plan to start in the next year or so. I've bookmarked so many of your videos to reference when I get all my equipment because of how great your recipes sound. Love the humor and way you're presenting this info!
It's been a year, have you started yet?
I followed this recipe pretty closely with Elk and Brisket trimmings at a 70/30. Flavors were on point, perfect salt. First time using milk powder with cream, really liked textures and snap. Glad I found your page. Just finished 85 pounds of sausage and still have a buddies buck in the cooler. Maybe try popper recipe next. Keep up the good work.
So I made this recipe down to the literal gram. I followed exact ingredients….I hate TH-cam for not showing me this video sooner😩 that was the best sausage I ever made and tasted. Hats off to you! Keep up the great videos 🙌🏼🙌🏼
Made this today, I did everything to your recipe but I used some sodium Erithorbate, I added a little more salt, a little more garlic, 10 jalapeños with all the seeds, still wasn’t hot enough and seemed to be missing a flavor or two, so I added 16 grams of red chili flakes and a half of a Modello beer, holy shyte, these are the best I’ve made to date, and I haven’t even smoked them yet, they’re going on for a medium smoke, 100* for an hour to dry them out, 140* with smoke for an hour, then 175* till I get to 155*-160* internal. Thanks for this recipe brother, I’ve searched a lot for a great jalapeño and cheddar sausage recipe, I went with yours, and I’m glad I did
🇮🇹😎🇮🇹
Seen several sausage videos, yours gave me the incentive to do it started with your basic pork and this one . I’m new to the smoking game and I’m hooked.
My wife said I need a hobby .
We have made lots of different kinds of brats and sausages and these are far the best ones, thanks for the recipe.
ever since moving to South Texas, these are my favorite item at bbq places.
Hey Brad! I ordered your sausage mix and had it sent up here to Canada! Made the sausage exactly as you did in the video, every step, and wow! Perfect snappy links with smokey flavour! My kids love them! Now i have to make more! You rock! Thanks Chuds for improving my quality of life!
One of the many reasons I love this channel is 6:19
I made his but used venison instead of beef and it was fantastic. Thank you for the video and showing us newbies how it’s done!
im lookin to do the same what fat percentage did you use did they turn out juicy?
dude! Chud bbq i just followed this recipe and my sausages came out insanely delicious! thank you so much, i’ve been following for a while now and can’t wait for the next recipe that catches my eye
Just made this sausage today, and by far it’s the best sausage I’ve made to date. I went with your recipe, but next week I’m going to make another 25 pounds of it. I’ll be upping the amount of jalapeños in my next batch. Awesome recipe. Thanks for sharing. Love your videos!
Liked before even watching
Dude I just made these and they are freaking amazing. Mine weren't quite as dark red as yours but I love everything about this recipe. Thank you so much bro! I did eight whole jalapenos
this is probably the best sausage I ever seen and now I know how to make it ;O
This is the best sausage I have made yet. Did it with venison and beef fat. Love it. Thanks so much
I just made your recipe for this sausage and it's spot on! The only thing different is I used smoked paprika. Thanks for sharing.
MY FAVORITE. doing this weekend. I love this so much I’m going to keep playing the video and let all the ads run their full length
This is Chris Chirdo by the way. I am on the wrong account.
I can watch your videos over and over. 1) I learn a little more each time. 2) You crack me up. But seriously, I’ve really wanted to try making sausage (jalapeño cheddar specifically) and you’ve got me almost ready to go. Thanks for the steps and links to what I need.
Love your stuff! You became of one my top bbq channels to watch
Thanks Mr. Robinson! Appreciate all your videos! I have started to make my own sausages because of your videos. Keep the videos coming!
Thanks Jason! Good luck with the sausage making journey!
My buddy made these and they are absolutely amazing best we have ever had!
New with BBQ smoking. I have a small offset. Love the charcoal chimney!! The content of your videos I really enjoy and are very informative and always get a few chuckles. Thanks
I am VERY new to smoking. I made these on a VERTICAL PIT BOSS ELECTRIC SMOKER and they were perfect! I wanted mine to be pretty spicy so, I left the seeds in all 8 peppers and add added a table spoon of cayenne pepper and a table spoon of chili powder. I can't thank you enough for this one! Love your energy and videos. Already hit subscribe! I will be making your brisket tomorrow!🤣
DUDE ! GREAT VIDEO ! I have been Smoking for about 10 years. Never smoked sausages. I feel like I got it now ! Thank for helping me with my winnie
Made this for the second time today @chuddsbbq
Cracker recipe. Love your work
THOSE LOOK PHENOMENAL!!! I am always looking to buy jalapeño cheddar sausages to cook on my smoker. But you have just convinced me to instead get the tools to make my own ....
Knowing what’s in them & freshly homemade are great things.
As always Thank you.
When you smoke it do you try for a certain internal temp?
From the land down under a big thank you brother for sharing such a great recipe 👌🇦🇺🦘🦘👍
Just made some this weekend ,25 lbs , 7 lbs moose , 8 lbs reg grind Beef , 8 lbs of pork butt , 3 lbs of Beef trim for extra Fat . 3 hours in my smoker , Taste is GREAT !!
Chud makes everything look so easy and delicious
looks super good! and the meat actually binded together and didnt look like ground meat inside a casing! i hate links that dont bind well
Dude, I gotta try it. Can't beat the combinations!
Charcoal chimney is choice my man !! You need to get a cook book going 🤘
Bradley.. Made these today and the recipe is spot on! Excellent flavor!!! My wife also enjoyed your sausage! Thanks..
I made this Jalapeño Cheese Sausage recently and it tastes delicious, I made a 10 kilo bads.
perfect sausage and it tastes like more
Great video! It was fun to watch and packed with so much useful info. The step-by step break down gave us the confidence to make elk jalapeno cheddar brats. They turned out amazing--like best-brats-I've-ever-had amazing! Next, we're trying this recipe with the pronghorn we just got, and I hope my boys get another elk so we can fill the freezer with brats! Thanks a ton for sharing what you know and making it accessible and enjoyable.
Thank you so much for the recipe!! 🙏 I made these today and OMG these are some of the best I’ve ever had!!
did you smoke the at 150 degrees Fahrenheit or celsius?
F
Thanks Chud for the vid....just thinkinng , what would happen if you added creamcheese to substitute both the cream and cheese, if it works, please a vid on that if you haven't already. I think it would be an interesting one.
Thats the best looking sausage I have ever seen.
Definitely more sausage making videos! The fat to meat ratio video would definitely be helpful. Love the videos man.
Just made these, and they turned out awesome! Can you make a vid for pineapple pepperjack sausage?
Came here to discover good bbq, stayed here cause I discovered the funniest TH-camr
About to make this for this Saturday’s cookout and I’m so excited
It was thanks to this video that I started with BBQ.
this recipe is the best!
Dude! This channel is the BOMB!! Can't wait to try ALL of these recipes!! Starting with these snausages!
Congrats on the 30k! Commenting to feed the algorithm.
Great video! Thank you! I have some on the smoker right now and can't wait to dig in! You mentioned that you were going to bump up the temp about an hour after you flipped them, but never mention what that temp was. Did you bump the temp up or just let them ride at 150º F the entire time?
I always love the knife throw-down and unwrap tradition - awesome
Very excellent looking sausage you got there - and specifically the cooked sausage 😂.
Great recipe. Just finished making 16lbs; following the recipe pretty strict, grinding the jalapenos with the meat, but not adding the spice mixture until after ground. Left the seeds in all peppers, and substituted a few of them for Serrano's. Just about right on the heat IMO.
"Stiff as a Sunday morning" - Chuds BBQ
I have not yet tried this recipe, but I will, they look amazing, thanks for taking the time, thanks for educating me, and most importantly, thank you for the entertainment, you are a funny guy!!!
Awesome video. I realized that my KitchenAid has a grinder and stuffer attachment. Think that would work for these?
BRADLEY!!! Time to make some pastrami. Thank you for all you do. Love your videos.
Man I’ve said it before but dammit I’m gonna say it again. I truly enjoy your videos. Clear, concise, comedic without too much filler and mindless ad plugs. Also really appreciate your explanation of the theory and science of things. And you don’t use a brand new smoker freshly unboxed. Keep grindin bro! I’ll be here watching. I am definitely using this video but I think I’ll swap in some fresh venison this fall!
I’m finishing smoking them, they look delicious and smell so good. The only thing I regret is no adding some seeds to sausages. Thanks so much for this delicious recipe. I will make this again and I subscribe to your Chanel
Just got done making these and I say these are bomb will be adding this to my list of bbq cooking
Hitting your stride now!! Excellent. Best yet and THANK YOU. I have been adding subs to you left and right with my smokin buddies up here in DFW and all over the world as well. China, Australia, New Zealand. Maybe Middle East next.
Great step by step...
That looks perfect...
Thanks for making it happen.
I’M ON IT. 😊
how did you cut the sausages at the ends without them bursting when you cooked them? I thought you had to leave them together in the beginning
did you knot the ends?
I’m in the middle of a 3 day fast and this comes up
I feel your pain. I'm not on a 3 day, but I am 9hrs past my one meal a day and watching this is tough.
Yeah, I'm going into day 5 of a fast. I think it's over now.😂
@@JakeLovesSteak him saying plump juicy delicious over and over again was painful
I would recommend chopping the peppers into smaller pieces and mixing them with the cubed meat before grinding. Feeding a whole jalapeno might give you a very spicy bite...
How's you turn them into individual sausages without any meat coming out the ends?
I gotta sub after a vid like this it was very well put together and the sausages look bomb I look forward to making and eating more recipes from this channel thanks
Recently figured out that cheese curd seems to have a higher melt point than regular cheese. Might be an easy sub for high temp cheese if you're making sausage on a whim. I figured this out while doing research for making cheesy sausages with the "sugar rush" peppers from my garden.
Question. If I stuff then refrigerate over night and they don’t totally dry, I can set them in front of a fan to dry them out then cold smoke?
Love your energy ... gonna try this recipe. Thx Bro.
Great video thanks again. Can I make these and eat them fresh, non-smoked?
Love your videos! What ratio for jalapeños to meat would you recommend?
Mate you have a brilliant channel just came across it in the last week those snags look very very awesome. What’s the dimension of that awesome chopping board keep up the great videos mate cheers from Australia 🇦🇺
thank you so much for your videos , thay are so informational and so entertaining. this sausage turned out amazing! everyone loved it...keep it up bud 👍👍👍👍😁
Thanks Kenny!
Good GOD those look delicious! I'm super glad I found your channel, dude! Great info and entertaining AF.
Love the vids, but have a couple questions. For those of us that are familiar with the whole process one wonders what do you mean by coarse plate, meaning what diameter holes. And second, what type wood are you using. Would be very helpful in description. Thanks for the inspiration in going outside regular sausage making.
Looks great! If I used venison instead of brisket...would I need to change up the pork/deer ratio? Thanks.
Those look just like the venison cheddar jalapeños brats I get made. Delicious!
You know it's gonna be good when you take a bite and it sounds like a cucumber
If you are making say 20-40lbs at a time... What's your preferred method for freezing the sausages to give out to friends and family? IE: Do you make links and freeze them raw or do you prefer to slow smoke them for say 6 hours at 150 degrees until IT hits around 150 and then ice bath and then freeze? I am making a 20lb batch tomorrow and curious on your thoughts.