New sub! Sausage looks amazing. I’m trying to get into sausage making myself. Got a stuffer and looking at grinders. Wife isn’t a fan of pork/beef combos so this would be perfect for her. Me I like it all. Boudin will be my first use of the stuffer as I can get away with not using a grinder for that.
If you plan to “cold smoke” them the nitrite keeps the meat safe while in “the danger zone”. You can leave it out and instead of cold smoking them, just grill them at normal cooking temps on the grill. Not sure how they’d taste that way but they would be safe.
@@MarilynSon Sorry. No website yet. Working on it. I don’t usually do to much business talk on YT but if you’re in Riverside County, we’ll be on the corner of 58th and Pedley this Friday. That’s in Jurupa Valley. Are you familiar with that area?
That’s actually a very good point I had not considered. For non-pork eaters I would suggest cellulose casings, fiberous casing, or even collagen casings. You can even use sheep casings although they’re generally smaller. Thanks for the comment. 👍🏻
How can you call it all beef sausage when you are using hog casing? That’s not all beef ! What other casings and size can be used for real all beef sausage?
Totally awesome and easy to understand. I had my wife and kids watch and they want to make some soon. Thank you so much. We truly appreciate it!
Another batch of sausage made today! Guess who's having super sandwiches this weekend? I'm so excited!
Brilliant vid, left me wanting to make sausages!
If you can watch this video without your mouth watering, you're amazing! This is the bests sausage I' ve ever had...you simply have to try it!
New sub! Sausage looks amazing. I’m trying to get into sausage making myself. Got a stuffer and looking at grinders. Wife isn’t a fan of pork/beef combos so this would be perfect for her. Me I like it all. Boudin will be my first use of the stuffer as I can get away with not using a grinder for that.
Thanks man. We love it all too. I hope you try this recipe. It really is delicious. One of our best sellers here at Screech’s. And thanks for the sub.
Bar-B-Que.
Is the curing salt necessary? We have family with health issues who don't tolerate nitrates well.
If you plan to “cold smoke” them the nitrite keeps the meat safe while in “the danger zone”. You can leave it out and instead of cold smoking them, just grill them at normal cooking temps on the grill. Not sure how they’d taste that way but they would be safe.
@@screechssmokehousebbq6533 Thanks. We process most of our own meat and now looking to sausages. Subbed BTW :)
Can I cook this in the oven instead of the smoker please feed back
Where can I purchase
Check us out @Screechssmokehousebbq on instagram for more info
No IG unfortunately so do u guys have a website
@@MarilynSon Sorry. No website yet. Working on it. I don’t usually do to much business talk on YT but if you’re in Riverside County, we’ll be on the corner of 58th and Pedley this Friday. That’s in Jurupa Valley. Are you familiar with that area?
I'm way on the east coast out Virginia..I'm following you up here so when your website is a go I'll definitely give you guys a holla..
@@MarilynSon Awesome. Well thanks for the support here on TH-cam. We really appreciate it. Stay tuned for our homemade bacon video coming soon.
Namaskaram my friend! Wonderful video and process. I saw @ChudsBBq video too and you did amazing with your style and presentation. I subbed you too! 🙏
Thank you for your feedback. We appreciate your subscription and comments. New videos coming soon. 🙏🏻
Not all-beef when you use hog-casings. For those of us who don't or can't use pork products, what do you recommend?
That’s actually a very good point I had not considered. For non-pork eaters I would suggest cellulose casings, fiberous casing, or even collagen casings. You can even use sheep casings although they’re generally smaller. Thanks for the comment. 👍🏻
Collagen casings are made from beef collagen. Then it is all beef.
@@screechssmokehousebbq6533 Thanks for your helpful reply. I'm gonna try 32mm beef collagen casings. Thanks again!
@@mursesherminator You can also use Beef Rounds -- the smallest they usually come is the 37-43mm size
Exactly
Why make a beef sausage and then put in pork casing? I was excited until i saw the casing, it's always the deal breaker. Darn. O well.
How can you call it all beef sausage when you are using hog casing? That’s not all beef ! What other casings and size can be used for real all beef sausage?
Shut Up!
Look up collagen casings. That is all you need. They work great.
99% Beef 👎🏾