Sausage Making Masterclass! | Chuds BBQ
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- เผยแพร่เมื่อ 4 มิ.ย. 2024
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Quick Reference:
Meat:Fat Ratio: 80/20 to 70/30
Salt: 2% (1.5% with bacon)
Pink Cure Salt #1: .25% (Only used for smoking below 150f/65.5C)
Binder 2-4% (More produces plumpness and snap)
Liquid: 10% (Reduce up to 5% for moist ingredients like tomato)
Primary Seasonings (i.e. garlic and mustard) 0.5%
Secondary Seasonings (i.e. paprika, black pepper) 0.25%
Tetiary Seasonings (i.e. cayenne) 0.125%
Cold smoke between 120f(48.8C) - 150f(65C) for about 4 hours.
Ice bath then dry.
Cook at 300f(149C) until 160f(71C) internal, about 20-30 minutes.
DO NOT MAKE A TEST PATTY WITH CURED MEAT!
cure #1
you have to wait 12 hours for the cure to do its thing and for the meat to be safe to eat.
OR
add all ingredients except the cure, taste and adjust..then add 1 tablespoon water to cure powder and mix into you meat as normal.
YOUR WELCOME
Tetiary Seasonings (i.e. cayenne) 0.15%
NOPE...
it is 0.125% he misspoke 1/2 of 0.25 = 0.125
eating it without waiting can have you develop colon cancer... the cure transforms in your gut to Nitrosamine, this is not good.
@@AAWOLFE-zc6ly thanks, updated.
does he mean 0.5% combined or each of garlic & mustard, 0.25% combined or each of black pepper & paprika ??
Probably one of the most useful TH-cam videos I have seen, ever.
Brad, great video - very informative - one thing curing salt takes 12 to 48 hours to react to create nitric oxide just curing them for 30 minutes means you are just putting sodium nitrite into the smoker - IE you haven't adequately cured them risking the bacteria you're protecting against aren't yet "dead"
Really appreciated the video once again! But was thinking the same thing. Those sausages without cure accelerator aren’t cured when they are in the smoker and the nitrite are not converted if you eat them right away.
Loving the random items in the knife roll! 🤣
That slim Jim has me rolling 🤣
This could be a good game for every chud video! I wonder if there are any in the past vids I missed.....
Glad I'm not the only one 🤣👌
Really appreciate that you gave percentages for the seasonings. Some channels tell you how much meat and how much of each seasoning is being used - and leave it up to the viewer to figure out the percentages. Google does offer conversion formulas, but it's helpful to be able to check my ratios against yours. I err on the side of caution and take your ratios.
First of all,
THANK YOU for the knowledge!
I binge-watched a huge number of your videos, and I have learned a crazy amount of useful things.
I am from Croatia, and we have a sausage-making culture, but we do it periodically (every winter), and make a huge batch to last us a year. You discovered a whole new world to me, with your sausage-making playlist. Thank you again!
Btw, I am an amateur welder, and your manufacturing videos are top-notch! Because of your videos, I am going to build my own offset smoker and a new grill.
Now, I am going to make some sausages (using these ratios), and they are gonna be... DELICIOUS!!
I cannot thank you enough for this video as I am just venturing into sausage making. This will save me so many trials and errors. All your videos are informative and entertaining. Your official taste tester at the end is inspiring as knowing it is dog approved is always a plus.
I’ve made homemade sausage half a dozen times before. While they all turned out great, I wish I had these ratios when making them. Now I am going to make more sausage and with these ratios, I can really create a recipe rather than just follow one. Great video!
Awesome video!! I'm newer to sausage making so this was PERFECT. I love that you talked about spices as well since I'm starting to come up with my own flavor profiles.
Thank you!
Fantastic vid! This is so much better than an actual recipe. Anyone can take notes and build their own recipe without having to worry about whether they're adding enough of this or that.
I've made tons of sausages for a business but never used dry milk or water. Going to give it a try. Thanks for the great video!
Sausage making is an absolute art. Bradley makes it look easy, however this video definitely shows the knowledge he's gained. Thanks Bradley for sharing, will help a lot of sausage makers improve their hobby! 👍🔥🔥🔥
Your videos on sausage making are very helpful. Thank you.
Love your channel Brad!
You’re down to earth and just really seem like you’re real and not just some production for TH-cam.
Keep it up bro!
Love the thorough explanation. Thanks for sharing your expertise.
Chuds BBQ has become one of my favorite BBQ channels to watch.
Love everything your doing!
Very useful! Thank you for the effort in explaining your baseline sausage making. Good place to start
My first time making sausage! I got the Kitchen Aid attachment for Christmas. I used your measurements and followed your directions and the sausages turned out so freaking delicious! Thank you!!
Hi Bradley, I just wanted to thank you for this video. I have been trying to work out sausage ingredients and how much to add for about a 6 months now, and this video is the main reason I have just made my best pork sausage so far.
From an Australian fan. Thank you.
You have no idea how perfect your timing was on making this video. I'm literally making my first (actual) sausages this week.
Sausage making is an art and tough! I had made 3 or 4 batches before finding your videos with mixed results. I just made your Chicken sausage recipe and it was awesome. This video is so helpful - the TH-cam canon up on making sausage is pretty thin, so thankful you for filling the vacuum. Thank you!
Checkout the channel of "2 guys and a cooler" I havent seen anyone covering charcuteries and sausages like Eric there does. Absolut Master.
Having said that this video on Master ratios are absolutelly great, I would have loved having this video when I started.
Great recap of the basics, Brad! Thanks for the refresher.
Thanks for this! I've made several batches of sausage, some good and some not. These ratios answer some questions I've had for awhile and will be a great help.
I made Krainerwurst using Wurst Circles recipe for KaseKrainer, but without the cheese.
This is where this video fits in. I didn’t have to worry about compensating more salt since I wasn’t using cheese, I just plugged in your ratios, and the sausages came out fantastic!
Thanks so much Brad, this video has answered all my questions and given me the confidence to try my own sausage making. Saved this video to favourites….Love It!…💪
Best how-to backyard channel out there. Also cranking out really nice cookers. Respect
Thank you for this video! Really helpful for someone like me just getting started making sausage at home. Cheers!
Just did your jalapeno cheddar recipe and while I need to perfect the technique to get them more plump, they were absolutely fantastic. Didn't know how good sausage could be.
Amazing, been watching your videos for while now and i appreciate the lengths you take to make everything perfectly clear to us viewers. Hoping to start making my own sausages soon, definitely gonna share the results.
Greetings from Panama 🇵🇦🇵🇦🤙🏻🤙🏻
Hey Brad thank you for breaking things down about how do you make sausages from scratch & I would love for you to make Andouille sausages.
This was so incredibly helpful, thank you!
Thank you, thank you, thank you. This knowledge is so valuable. This will save myself and so many others from having to learn the hard way. To give this away for free is not lost on me. Your videos have inspired me to start making sausage after 20 years of thinking about it. I appreciate it so much.
Hey Bradley, thanks for this video. With these ratios, I can start really creating sausages instead of just following recipes. Awesome job of breaking down the role of all the components. I've watched a pile of vids on the subject, and no one seems to have boiled it down so succinctly. Cheers!
Dude this video made making sausages easy. Tried one of your other recipes the other day and it was excellent. I especially like this video though due to it making the ratios so easy to follow. Thanks Chud
Bradley I like to thank you, I am Floridian living in the UK selling BBQ at events and catering. The pandenic closed us down, I reopen but only selling at local pubs and on Deliveroo and soon ubber eats, we have a small kitchen I made in a shed, it is inspected and legal. The war has made meat so high on price I was closed again, now I am making and selling large chicken sausage with peppers and cheese.We selling great again and at a profit of a 50% return on my cost, all from watching you. THANK YOU
This is extremely helpful. I've been wanting to get into sausage making for a while.
Already knew about the 5 main ratios, but the ratios for the spices was new to me and a great tip for creating my own recipes. Thanks for another great video!
DO NOT MAKE A TEST PATTY WITH CURED MEAT!
cure #1
you have to wait 12 hours for the cure to do its thing and for the meat to be safe to eat.
OR
add all ingredients except the cure, taste and adjust..then add 1 tablespoon water to cure powder and mix into you meat as normal.
YOUR WELCOME
Big thanks! This is the Best bbq channel hands down. 👏
You should always use a cure accelerator when you use #1 curing salt, if you aren't letting the meat properly cure for 12 hours. This is mandatory for safety and health.
Many thanks ChudBuster. That is such a handy basic reference point.
Did this recipe kinda changed it a bit. Turned out great for a first try couldn't be happier. Thanks for what you do.
A couple more useful tidbits for great sausage: beef fat is great to add flavor to sausages that are eaten hot but it can be waxy when eaten cold, so use pork fat for cold sausages like snack sticks and summer sausage. Feel free to finish cooking smoked sausage in 160 degree water, a sous vide wand or 2 in a large pot, 5-10 gallon can really speed up the through-put of a small sausage shop by freeing up the smoker for the next batch... and results in plump sausage with no detectable flavor lose.
Great video. I’ve been wanting try my hand at making some smoked sausage
Love the Slim Jim in the knife roll
Fantastic video. I just smoked 7lbs of my beef cheddar jalapeno sausage yesterday and it was the first time ever wrote my own recipe. Turned out awesome but I wish I had watched this video first!
I really look forward to your new video's. This is exactly what I wanted to know about making sausage. I took a class 25 years ago and cant remember enough of it. Can't wait for this winter when I have the time to do this. I've been stocking up on pork buts when they have been on sale.
There's a snake in my BOOT!
Thank you for the video. These are fantastic sausages... I made one batch and everyone loved it, so I just finished another 13kg batch. They go so quickly!
Great sausage making info. I've been making sausage for 25years and couldn't agree more with your ratios. The hardest ratio to convince people is the fat ratio. Everyone starts off thinking the only reason sausage has a ton of fat is yo make it cheap, so they want to make %90 lean sausage. Sometimes I cannot convince these horribly misguided people that a %90 lean brat is NOT going to be enjoyable. They always take my advice the second time
Great tutorial. Love it. Every time Chud makes sausage, I have a little anxiety that he's not going to do the snap bite. The best part. 😂
I have bought a sausage grinder and stuffed and now smoker because of this guy
Excellent job Brad! As someone who has made sausage and has the equipment, you encourage me to try more of your recipes and do some experiments of my own. You take the mystery out of sausage making for those who never made sausage, but would like to, and show that it really isn't that complicated when you see how it's done. You're right, it is so much better than store bought, and you know what went into it! Like you, I wish I had all this knowledge years ago. Another "wiener" of a video!
You said the key part. "You know what went in it" when making your own.
Loving the knife roll Easter eggs
I just watched you video for the first time.... results are every informative and extremely entertaining. Love the content. Keep it up big boy
Thanks for the education man, much appreciated.
Awesome video! Very informative and entertaining! Thank you!
Bro you gotta show us the pizza sausage and the breakfast one. This was a great video
Sweet video. Saving this one and sending it to friends.
I'd love to see a "leftovers" video where you grill up various meats, sausages, burgers, etc. based only on old meat, offal, and fat that is sitting in your fridge or freezer, with advice on how to creatively avoid food waste.
Im going to make some venison/beef sausages using your instructions. Greetings from Australia
You've inspired me to take the plunge into sausage making.
I have a small BBQ thing in Eastern Va. and been looking into other avenues of the BBQ world and your videos have definitely inspired me beyond I could ever say...
So far it's going great because of my initiative to make shit mine and I figured If I like it....most others will too!
Thank you my dude! You are the biggest thing going right now and I appreciate you!
hey Im in Suffolk where are you?
Thanks for this- I made it into a spreadsheet and use it all the time
Great channel, Brad! I never miss it. I'd love to see you make a Texas Frito Chili Pie sausage. Thanks for all the knowledge!
I just made some sausages using some spices you were using before on the basic sausage recipe you had and following your tips you provided. I’ve also added my favorite ones that I usually use to make my sausages: thyme, sage, nutmeg, all spice and brown sugar. I also add grated onions and this time I’ve added grated celery (a well known butcher near me advised me to use grated onions and I love it). I’ve also added some white wine. They turned out very delicious. It was spicier than usual lol Like I can taste the mustard. Garlic powder was quite a bit more than I thought I would have used but tried out your ratio. Quite spicy. Lol. 😆 But very good.
I will add a binder next time. Skim milk powder I have it available at all times as I bake bread. Thanks. Good video!
Another great video Brad... always informative, I now check my boots every time!
After watching practically all your videos the one thing I want to do most is start making my own sausage. Here in Florida we have a place just north of here that makes some outstanding sausage called Nettles. If I can makes some that tastes similar to thiers I would be very happy. As always another awesome video Brad and I'll be cooking something outside. Peace.
Awesome video. Fantastic explanations. Congrats. 100 thumbs up !!!.
This is awesome, very helpful!
Awesome video. Love the sausage making videos.
Thank you ! just did a 4kg batch and the ratios were spot on ,like you said ill drop the salt back a bit to my liking , cheers from Australia !! my go to sausage !!
DO NOT MAKE A TEST PATTY WITH CURED MEAT!
cure #1
you have to wait 12 hours for the cure to do its thing and for the meat to be safe to eat.
OR
add all ingredients except the cure, taste and adjust..then add 1 tablespoon water to cure powder and mix into you meat as normal.
YOUR WELCOME
eating it without waiting can have you develop colon cancer... the cure transforms in your gut to Nitrosamine, this is not good.
Loved the video, thanks for all the helpful information! Oh and it’s never to late do dirty things!!!
As always really like the break down and step by step with all the details. Only question I have is with wild game like deer or moose would you change anything? Little more fat ratio or spice blend?
Thanks
I finally made room in my budget (and my kitchen) for a meat grinder. It's coming in over the weekend, so to prep, I knew I needed to come back to this video for reference. Also, I'd be very interested to see a recipe for that stroganoff sausage!
Since I started watching your channel I’ve made 2 batches of sausage and 1 batch of hot dogs!!! Your instructions are the best!!! Thank you!!!
one of your best videos
You should give us the temp when they come off the cold smoke.
Definitely glad to see you doing sausage covering percentages. It definitely gets old having to convert a recipe only giving totals for some completely random amount of meat!
Thanks to your videos now I'm able to make good sausages and start a small business, please make more videos so i can learn a lot more from you
Very informative and entertaining episode Thank you :)
Billions must eat BBQ
Great info Bradley, thank you 🤟
This is the video I’ve been waiting for but didn’t know it. Thank you!!!
Thanks for braking this down like this. You rock and I just got the sausage packet today and can’t wait to try it.
Awesome as always. Thanks for the tutorial brudda
Perfect timing, thank you! Gear coming in tomorrow and taking first sausage swing this weekend (sounds weird but you know what I mean lol). This is gonna become a high view vid for ya ;-)
Well, I know what I’m doing this weekend. Thanks for sharing Broski!
Love the school of Chud
We use cooked rice for binders
As a profession chef. This was a flawless presentation. Outstanding job!
as an executive chef myself, he missed one very important point...
DO NOT MAKE A TEST PATTY WITH CURED MEAT!
cure #1
you have to wait 12 hours for the cure to do its thing and for the meat to be safe to eat.
OR
add all ingredients except the cure, taste and adjust..then add 1 tablespoon water to cure powder and mix into you meat as normal.
YOUR WELCOME
eating it without waiting can have you develop colon cancer... the cure transforms in your gut to Nitrosamine, this is not good.
Awesome vid. I'm going to be embarking on this journey soon so this one was well timed! Can you smoke at say 175 if you didn't want to use curing salt and get similar results?
Excellent, thanks!
Excellent video, but especially the “horn” scenes in all the sausage vids, that’s hysterical! 🍖
Phenomenal post Chud. Isn't time for back home and folks summer visit? Maybe a smoked chowdah, fish or some other such thing.
Hi Brad. Great Video! Thanks for the info on the ratios. It will be extremely helpful. I do have a question. I have seen the spice mix added before you grind the meat, and then other times, during the mix. Does it matter when the spices are added, and what is the benefit of the different ways if it does? Thanks!
Thanks John it'll be information I can use on my barbecue trailer when I get started
That smile while threading the casing is my level of maturity 😆Fantastic video and super helpful info!
Yea buddy! Love this! 🔥🔥🔥
Quick question do you store your casings in salt water or is that just the container you use to rinse and re hydrate them? i have done both but the one is stored in the fridge in salt water seemed to be very rubbery after cooking.
So I have 3 boys, Logan(10), Beckham(5) and Deacon(4), that all love watching your show. And as a result they now all refer to their "boy parts" as their Wein!! I can think of worse things! Keep up the awesome videos buddy!!
Dude you are a true master at it all love and encouraging everybody I know to check your library of content out keep up the great work peace bro
Since I’ve discovered you channel I haven’t been able to stop making sausage.