Duncan, just made these last weekend. Turned out great and my kids love them. I used venison and pork shoulder roast mixed 70/30. Thanks for all the great content and recipes!
Mr. Henry, this channel is absolutely incredible! You really do a fantastic job of every aspect of making the sausages and the videos! I hope it turns into exactly what you want it to! Looking forward to a million subs for ya buddy! You are actually a naturally great teacher!
Thank you for the recipe and instructions. The batch I made turned out great. It was raining and really humid, so I had to leave mine dry for way longer in the first stage of the smokehouse until they wrinkled.
I just made these as a full size sausage. My daughter really likes the president's choice honey garlic smokies and these definitely fit the bill for her!
Hey there Boon Docker, thanks for subscribing. I am glad you enjoy them. I have a bunch coming down the pipe in a couple weeks here. March will be busy.
Duncan , I really enjoy the way you explain the processes involved in makin g sausage , I feel confident to venture into making sausage . After watching and subscribing to your awesome channel .
So I made 4 kilos of this recipe this weekend and combined 1.5kg of chuck with 2.5kg of pork picnic and used a 17mm smoked collagen casing on a 16mm stuffing horn caz that's the smallest one the stuffer came with. Man everyone loves it. But I think it's missing some cayenne, just a lilbit like 1g a kilo. Thx for this great recipe!! 👍 And I did do a cold water shower at the end and fan dried them for 20 minutes before putting 'em in the fridge and they came out perfect, beautiful rosy cured pink, no separation and very little wrinkle 👌.
That sounds like a Bonanza of flavors, I think I'll give it a shot. I have an unrelated question for you regarding the stuffer. How do you get the pound or so of meat out of the 90⁰ bend at the bottom? Because I'm a rookie, I have very small batches (in case I don't like something) of about 5 to 10 lbs. That bend is a lot of meat I want to go into the casing. I've used slices of bread to help, but it's not much effective. Thanks, and your teaching is awesome! 👍
Thanks I hope you enjoy it! Luckily mine doesn't waste much at all. I usually save it back for cooking, but if you'd like to get it into the casings just detach it from the stand and find some that fits the hole to push it forward.
Great job with these videos! What’s your thoughts on mixing the spices in with the water creating a slurry and adding that to the meat. Do you think there is a difference in the end? Thanks!
Excelent recipe, but I would like to know how to make honey/garlic sauce from the scratch, because that one is hard to get in my country, Congratulations for your didactic channel. Thanks You.
Stealing this recipe but will make Teriyaki Elk snack stick. Wish me luck and I will do a video at AskTodd if you want to see the failure or success. Thanks for the tips Duncan, keep up the great work.
Love your videos thank you for all the info. When you make these recipes with deer or moose do you use pork shoulder or back fat? Not sure how to get the right percentage of fat in my sausage. Thanks for the help.
I usually use pork belly trim which is 50/50 at 30% pork should works okay if you have a nice fat one. As a rule of thumb though when smoking sausage you don't really want less than 10% fat and more that 30%
Looks Great, I'm sure this will be a great success by us, one of my favorite beef roasts is honey garlic, can't go wrong here. Thank you for this!! we really appreciate the time and effort you put in to this
Duncan.... You think maybe you could connect with Westjet or Air Canada or another national travel operator to do week-long package tours of the Henrey meat shop? I don't need special accommodations... I could totally sleep behind the smoker for a week if I get to taste test everything that comes out of it. :)
I have never used it but the other cure accelerators are basically just acidifying the meat block to speed up the curing so if its food grade im thinking it will be fine.
Do these need to be refrigerated when complete? If not what is the shelf life? What if they’re vacuum sealed? I know that’s 3 different questions sorry lol
I currently get it from my sausage supply store. I am going to look into some sources for it on amazon in the near future since I get this question alot and everyone is all over the world on this. If you have a sausage supply store around see if they have it. You can also use Whey protein, or de-heated mustard protein. They may have other protein based binders they can offer as well.
L👀Ks like Kill Stuff, we have been waiting for this Recipe, my BOSS (aka the Wife) and the Nephews want me to Build some of these since Hunting season ended.
The Banger is a tricky one. It's like the Italian sausage in America everyone has a recipe. I do like bangers though so I can add it to the too do list.
I'm not sure what your process is. I would suggest adding at least 30% pork, I usually use belly trim which is about 50/50. Also lots of factors go into how gamey deer can be. If they were rutting, if they were fighting, if they got shot and ran, what they were eating and so on.
You poor thing sometimes you don't make any sense but I still enjoy watching your show to begin with if they don't have a meat grinder what makes you think that they're going to have a stuffer
Thanks James. I always thought it was the cheaper of the two pieces of equipment so if you were on a budget it would be the one to start with then buy on-sale burger.
Thanks again for watching guys! I got the request for this one quite a bit, let me know what you think. The recipe is listed above!
This will be my second sausage stick attempt 🎉 thanks for sharing this recipe
Duncan, just made these last weekend. Turned out great and my kids love them. I used venison and pork shoulder roast mixed 70/30. Thanks for all the great content and recipes!
Mr. Henry, this channel is absolutely incredible! You really do a fantastic job of every aspect of making the sausages and the videos! I hope it turns into exactly what you want it to! Looking forward to a million subs for ya buddy! You are actually a naturally great teacher!
Thank you for the recipe and instructions. The batch I made turned out great. It was raining and really humid, so I had to leave mine dry for way longer in the first stage of the smokehouse until they wrinkled.
Your welcome happy to hear they turned out good!
I just made these as a full size sausage. My daughter really likes the president's choice honey garlic smokies and these definitely fit the bill for her!
I made these and they are awesome! Well done my friend. Thank you so much for sharing and teaching all of us. It is greatly appreciated!
I am happy to hear you made some up at home and enjoyed them!
Love the “no name” sauce. Proud to see Canada represented:)
We really enjoy your videos! Please make more!
Hey there Boon Docker, thanks for subscribing. I am glad you enjoy them. I have a bunch coming down the pipe in a couple weeks here. March will be busy.
Duncan , I really enjoy the way you explain the processes involved in makin g sausage , I feel confident to venture into making sausage . After watching and subscribing to your awesome channel .
Interesting combination, I’ve never heard of this flavor snack stick. You better believe I will try this one. Keep up the good content.
Thanks Eric I hope you like it! Let me know what you think.
So I made 4 kilos of this recipe this weekend and combined 1.5kg of chuck with 2.5kg of pork picnic and used a 17mm smoked collagen casing on a 16mm stuffing horn caz that's the smallest one the stuffer came with. Man everyone loves it. But I think it's missing some cayenne, just a lilbit like 1g a kilo. Thx for this great recipe!! 👍
And I did do a cold water shower at the end and fan dried them for 20 minutes before putting 'em in the fridge and they came out perfect, beautiful rosy cured pink, no separation and very little wrinkle 👌.
That sounds awesome Frank! Ya we do hit them with Cayenne to make a honey hot batch. If you don't mind a little heat they are awesome!
Great video. Thank you. Great channel
Thank you! Glad you like it.
Thank-you Duncan! Cannot wait to try this one!
Hope you like it!
That sounds like a Bonanza of flavors, I think I'll give it a shot.
I have an unrelated question for you regarding the stuffer. How do you get the pound or so of meat out of the 90⁰ bend at the bottom? Because I'm a rookie, I have very small batches (in case I don't like something) of about 5 to 10 lbs. That bend is a lot of meat I want to go into the casing. I've used slices of bread to help, but it's not much effective.
Thanks, and your teaching is awesome! 👍
Thanks I hope you enjoy it!
Luckily mine doesn't waste much at all. I usually save it back for cooking, but if you'd like to get it into the casings just detach it from the stand and find some that fits the hole to push it forward.
I love collagen casings. Definitely trying this one.
I hope you enjoy!
@@duncanhenry I'm sure I will. Thanks for sharing your knowledge and experience.
Great job with these videos! What’s your thoughts on mixing the spices in with the water creating a slurry and adding that to the meat. Do you think there is a difference in the end? Thanks!
That's what I do JR. works great for me!
Ya that works just fine.
Do these sticks have to be refrigerated or will they have a decent shelf life stored in a plastic zip-top bag? Will be making soon. Thanks!
Hey Robby these guys are not shelf stable they need to be refridgerated.
How would that work in a ring bologna or in a loaf pan ? Thanks Have you made any honey bbq flavor ? Thanks
Another great video. Good eats. Please also provide LB and spoon conversions measurements. Thanks.
Thank you Ted. I have a table built to convert it I just need to figure out how to share it.
@@duncanhenry you do a great job.
Excelent recipe, but I would like to know how to make honey/garlic sauce from the scratch, because that one is hard to get in my country, Congratulations for your didactic channel. Thanks You.
When using whey protein as a binder, do you use it at the same ratio as other binders?
Thanks for doing this video. Can you recommend a g/kg for fresh garlic cloves and pure honey?
Stealing this recipe but will make Teriyaki Elk snack stick. Wish me luck and I will do a video at AskTodd if you want to see the failure or success. Thanks for the tips Duncan, keep up the great work.
Love your videos thank you for all the info. When you make these recipes with deer or moose do you use pork shoulder or back fat? Not sure how to get the right percentage of fat in my sausage. Thanks for the help.
I usually use pork belly trim which is 50/50 at 30% pork should works okay if you have a nice fat one. As a rule of thumb though when smoking sausage you don't really want less than 10% fat and more that 30%
Looks Great, I'm sure this will be a great success by us, one of my favorite beef roasts is honey garlic, can't go wrong here.
Thank you for this!! we really appreciate the time and effort you put in to this
Hey Leah I am glad you enjoy them.
A Honey Garlic Beef Roast would be delicious. Your videos always look yummy so I'm sure its good!
Nice, thanks I will definitely make this 😀.
Hope you enjoy!
Thanks! Appreciate it!
No problem!
This is on my to do list. With the ginger, is that a ginger powder? What amount of fat was in your beef? Is that just lean ground beef?
Duncan.... You think maybe you could connect with Westjet or Air Canada or another national travel operator to do week-long package tours of the Henrey meat shop? I don't need special accommodations... I could totally sleep behind the smoker for a week if I get to taste test everything that comes out of it. :)
This comment is going to be featured in the next video lol stay tuned haha
Will definitely have to try this one. Great video as always. My brother keeps bugging me for Turkey sausage, do you make this in your shop?
I don't stock it but I do have a couple nice poultry recipes.
What about botulism in the honey from the honey garlic sauce?
I believe botulism is only a concern in unpasteurized honey. I also don't think the honey garlic sauce actually has any "honey" in it.
What brand of honey garlic sauce do you use?
where can I get some of Honey Garlic Sauce, tried to read the jar can not get a good look at it, want to try this recipe
Is very important You offer options about the basics ingredients : pork, meat, venisson, etc.. rom Venezuela. Thanks.
To make this recipe into fresh sausage, with subtracting the cure, should I increase the 14g/kg of salt?
Can you do a video on andouille sausage?
I get this request a fair bit, I may have to move it up on the priority list.
Do you have any thoughts on encapsulated citric acid in snack sticks. See lots of recipes that call for it?
I have never used it but the other cure accelerators are basically just acidifying the meat block to speed up the curing so if its food grade im thinking it will be fine.
made these, came out with a mushy inside. All chuck. any ideas.
Do these need to be refrigerated when complete? If not what is the shelf life? What if they’re vacuum sealed? I know that’s 3 different questions sorry lol
They need to be refrigerated. Vacuum sealed in the freezer they will be good for at least a year.
Duncan, polish sausage recipe please.
th-cam.com/video/JFsAZRtv05Y/w-d-xo.html
Hi Duncan, you say that you soy protein. What am I looking for and where would I buy it
I currently get it from my sausage supply store. I am going to look into some sources for it on amazon in the near future since I get this question alot and everyone is all over the world on this.
If you have a sausage supply store around see if they have it. You can also use Whey protein, or de-heated mustard protein. They may have other protein based binders they can offer as well.
L👀Ks like Kill Stuff, we have been waiting for this Recipe, my BOSS (aka the Wife) and the Nephews want me to Build some of these since Hunting season ended.
Thanks Miles! haha better keep the boss happy!
What brand Honey Garlic sauce do you use?
How about a video on making traditional Bangers?
I second that!
The Banger is a tricky one. It's like the Italian sausage in America everyone has a recipe. I do like bangers though so I can add it to the too do list.
Been trying to make venison sausage but they aren't tasting very good, very gamey. Same with ducks and geese.
Can you do a duck and goose sausage?
I'm not sure what your process is. I would suggest adding at least 30% pork, I usually use belly trim which is about 50/50.
Also lots of factors go into how gamey deer can be. If they were rutting, if they were fighting, if they got shot and ran, what they were eating and so on.
You need to write a recipe book!
Thanks this has inspired some ideas for sure.
In the recipe above, you use Garlic Powder but in the Video you use Garlic Granules. I am assuming you used Garlic granules but please confirm.
Yes, correct
If you were to convert this into teaspoons or ounces I`d be more tempted to try. I don`t know the Dewey Decimal System. I`m too old
How much meat do you use in your recipe?
Hey there Eric I think I used 1 or 2kg 2.2lbs or 4.4lbs. The ingredients listed in the description is enough to do 2.2lbs
How about a Portuguese Spicy Linguica
I do have one lady we make that for. I'd have to do a bit more research first.
Have you ever tried making these with powdered honey?
You poor thing sometimes you don't make any sense but I still enjoy watching your show to begin with if they don't have a meat grinder what makes you think that they're going to have a stuffer
Thanks James. I always thought it was the cheaper of the two pieces of equipment so if you were on a budget it would be the one to start with then buy on-sale burger.