Ok here’s the LONG LONG list of things u did wrong. It’s too long to write in this comment so look below in the comments for the list. Oooo just a side note I’ve never made sausage but I’ve seen tons of videos and articles on it.
I’m just kidding u did an awesome just. I figured I’d throw a joke in your comments. Man I’d love to try both but I really want to try the chili one. Thanks again for another great video.
Thanks Joe! I'm buying a grinder next week to make sausage. I've made it decades ago but needed an updated lesson and especially ingredients. I respect humbleness and you shoed it by thanking the You Tubers that you watched to gather information. I do the same before starting to cook something I've never done before. You're a very good teacher. Be Blessed!
Thank you for sharing. I made 15lbs of sausages based on your recipe. It is absolutely delicious! Loads of work but my whole family went through them in one month!
Hey Joe, just made my first sausage today. Been watching yours and other videos getting up the nerve to do it. Went great thanks for the education. One thing I did do that worked great was at the end ran a couple of ice cubes through to push out the last of the meat. Worked like a charm.
Great video, Joe. I appreciate your tips. I would say those links are a tad bit on the large side. Maybe a little more than a tad bit? Oh my God, dude… Each one of those could feed a family of four. I make mine smaller, but it’s whatever you’re comfortable with. I like your twisting technique! Rather than waiting to twist them after their extruded, you do it as they’re coming out of the stuffer. Brilliant! I could put 90 g of black pepper. Especially if you’re not using stronger peppers for heat.Good job. Keep it up!
Fantastic, Joe! Excellent primer video.. equipment and everything! No questions here, just kudos. I’m a sausage fanatic and I’m anxious to try my own. Thank you!
wow that looks amazing. I want to try this myself because it is near impossible to find sausage that is not loaded with all the commercial garbage and preservatives. Great job!!
Thanks for the video Joe. When you said first time I skipped the video watched a couple other ones. Them ones had no measurement a for the ingredients. So went back and watched yours so glad I did. My first batch was a bust and after watching this I see now where I went wrong. Sir you inspired me to do it again. A South Dakota.
This video made me smile. I've tried making sausage a couple times and I can't stress enough how important it is to have quality equipment. Especially the stuffer!!! I didn't and it was such a headache
I hear you Blue. The stuffer I used isn't all that great. I purchased it from Cabelas and I'm taking it back. I have the MEAT branded one now and it's a way better quality.
Great video. I enjoyed the detailed instructions. One question I have is, you explained how you figured the amount of salt used and that it dictates the amount of other seasonings. But how do you figure those amounts?
Great video!! I'm getting ready to make my first batch amd I'm going to follow your recipe and process. What is the mustard? Dehydrated oir ground? I've never used it amd want to get the right product.
Hey Joe - This was excellent. This has been on my agenda and you’ve most certainly inspired me to move forward. I just cured & smoked bacon for the first time last weekend, which is definitely a process warm up for sausage making. I truly appreciate your videos. Thank you for sharing 👍🏾!
ive made sausages a few tiems Joe and ive never soaked the casings for 2 hrs really all i did was run what im using under water and run it through the casing and thats pretty much it the taste is the same to me anyway im also pretty new at it but dont soak or rinse out what you dont use as it will mold and the casing will be garbage in a couple days but what you keep salted you can store for up to a year in you fridge i think its said. also casings might be able to be found cheaper at a local butcher;)
Thanks for sharing this with us I want to try making sausage for the first time been looking at a lot of videos your's is the best I've found Mahalo once again Aloha 🌺👍🤙
Joe you did a great job. I have been meaning to make sausage for several years and was planning finally on getting to it this fall. You kept mentioning about keeping the meat cool and of course that's important so as to not let the meat spoil but I heard a few years back it's also so the fats don't start to melt. By keeping the fats solid it will improve the texture of the links. Anyway great work and very nice equipment. Now you just need that mixer and if they have it a moter that attaches to the stuffer with a foot switch so you have both hands available to work the links. Have a great day.🌭🍺
Helli Victor. Correct buddy, that fat starts to warm up and its not a good thing. Yeah buddy, the mixer is a must have. Thanks for watching and good luck with your sausage making. 👍
Amazing video Joe! Now, i find it very hard to believe, that this was your first time. If it really was your first time, then you sir, are a gifted soul, without a doubt. I keep wanting to make my own sausage, but i haven`t gotten up the nerve yet. I`ve been bbq`ing and smoking meats for 50+ years, but this sausage making thing, ohhhh boyyy, i dunno. Thank you for sharing another one of your AWESOME videos, Joe. I enjoy ALL of your videos. You`ve got passion, brother. And THAT, is what its all about.
I am getting ready to make my first batch of "Italian" sausage. I think your video will be a big help. Just putting the sheet pan under the sausage machine will be a big help when it comes to cleaning up. I am going to use most of your recipe but I am adding a little more paprika and crushed rep pepper flakes too, for the "HOT" batch. I plan on using all of your suggestions/techniques that apply,. I am only making 5 lbs to start. Too bad you don't live next door...I'd supply the beer!
Nice job and really good looking sausages. Your grinder seemed pretty quiet mine sings like a bad opera singer. You almost need ear plugs. For a first timer you made it look to easy. Thanks for sharing.
Pretty good for your first time. I started off linking as i stuffed as well. Now i just stuff the entire casing and link when its full. If you dont tie the end you can "move" the sausage in the casing and pinch where you want to twist to get uniform links. Also is easier if you use a bigger tube on the stuffer. Good job though, keep the vids coming!
Want to try this at home. I noticed that you didn’t use pink salt in that recipe. I assume it’s because you cooked them fully and not just a cold smoke. Love the channel Joe.
Great looking sausages, ya nailed it for your first go! Excellent video brother Joe! The pepper sausage would be my choice 👍looking forward to more sausage making videos!! Thanks for sharing, have yourself a great weekend, you all stay safe!! 👍👊🍻🤘
Wow Joe, you went all in!!! Great video, I love me some good sausage. Loved the sausage I got from your cousin, so let me know when you're ready to sell some!!!
Really enjoyed this sausage making video, Joe. I'm going to be making some sausage to go along with brisket and ribs for Christmas dinner for my grown kid's families. I like your recipe on these and will be giving them a try. Thank you for a great video.
Thank you Mike! The nice thing about the sausage is you can freeze it uncooked and have your kids take a pice of home back to their homes. Thanks for watching.
Really enjoying your videos. These tools look pretty heavy duty. Thank you. Also, I'm from New Mexico, so I share a great appreciation for your use of Green Chile.
Great video, I’m planning on making my own sausage soon and this will definitely help. I think you meant to mention that having the meat cold or almost frozen threw helps it grind (I may be wrong) But that’s what I learned I growing up grinding up Antelope meat by hand. PS I hope & PRAY 🙏 that chili is NEW MEXICO HATCH? Or else there is absolutely no way there’s that much heat and flavor in it… it can be hot but it’ll be lacking flavor all day long.
@@SmokinJoesPitBBQ thanks for the reply and good to know about the Hatch. I travel a lot and I’m amazed how many people haven’t experienced hatch chili but when they do it’s amazing. Plus, I keep seeing how hatch and especially New Mexico hatch chili has declined in sales in the last few years (not that the media is trustworthy). I’m in KS now they have it at Walmart but as we all know the worst hatch is sent to the big grocery stores lol. I still bought some cause it’s better than anything else in the store. Thanks again.
Wow we have never made sausage before when we do we know where to get the information from... these look amazing... sausage with a hoagie with some sautéed onions ....delicious... cheers 8)
Great presentation and they look good. There are a couple online sources for sausage making supplies I use for things I can't find locally. They are Sausage Source and Walton's. Also you may want to pick up a sausage pricked for getting any air out of the casings after stuffing. That will help you keep from growing any funky stuff in there, and you can also use it as a measuring guage for bun length sausages.
Fantastic, I felt as though I was taking this journey with you. You did great Joe... I like your equipment, I hope it's American made, I will purchase it. Now I am so hungry. Keep the vids coming.
You can see your excitement in making the sausage. Really great to see you having fun. It was a good idea to fry up some meat for tasting, a built in reward system. They looked delicious after the smoking. Even the Russian judge gave a 10/10. 8^)
Nice job, the only thing I use are meat lugs that makes hand mixing so much easier, but like you said a mixer would be good too, I hope to get one some day. thanks for posting👍👍
Thank you for dumbing this down for me. You have inspired me to step out of my comfort zone and try new things. One question, do you have any shirts for sale?
Great result for a first timer, and well presented. A couple of things we learned early on. It's better to under stuff slightly. Air dry the links for several hours. You will find the casings shrink and the links will appear plumped up. Also less blow outs when linking. When twisting your links, pinch at 6"s and hold it pinched, pinch again with other hand at 6"s and twirl the sausage between your hands. Pinch, pinch, twirl. It speeds things up a bit, no keeping track of which way to twist, and more even length links once you've done it for a while. Try it, you'll like it. We make 5lb batch's. Much easier for home use. Small Weston grinder #8 I think, and a LEM 5lb stuffer. Makes about 20 links, and can make several batch's of different types in one day. Oh, try making some Summer Sausage and smoke it!! 😋😋😋 Time to check out some of your other video's. TYFS, Stay Safe and Well Mark and Rosa
Hello Mark & Rosa, thanks so much for the tips. I love your idea of making 5 pound batches to have different flavors. I've learned so much on sausage making since making this video and I'm sure I'll continue to learn. Thanks for watching.👍
@@SmokinJoesPitBBQ Just finished watching your Bratwurst video. Looks great. Also looks like you learned the link twist too. 👍 Quick study. Now I need to watch more of your videos to sharpen our smoking skills. If you haven't already, check out Scott Rea Project. A lifetime Master Butcher and Charcuterie. Many different recipes and demonstrations on making sausage. Don't believe he does any smoking. I grew up in Minnesota, yes lots of great beers, cheeses, and Brats. We'll be watching my friend!! 👍👍👍👍👍
I made this recipe yesterday along with some breakfast sausage not stuffed into casing, my first sausage making attempt. When I got up this morning I found my fridge was cracked open all night and meat was about 63 degrees F. My understanding is the casing should offer some protection from stuff getting in, and the meat is salted so how worried should I be? Do I have to toss it? If I freeze it will it kill bacteria enough cooking will do the rest? I did smell OK.... Any insights are greatly appreciated!
What an awesome vid Smokin Joe, besides being a cool vid I just purchased for my lady and I for Christmas an electric meat grinder and sausage filler attachments. Can't wait to make fresh burgers and sausage. Merry Christmas Joe!
Hi Joe, thank you for your video. I want to start making sausage. so after you make 92 sausages how do you store them? do you store them raw in the vacuum bag or pre cooked first
If the sausages have curing salt, I rest them raw in the fridge for 1 day to allow the cure to convert. Smoke them the next day and cool them for an additional day then I'll vacuum seal them. Long process but it works. 👍
Also great tip on cooking a small pattyto double check flavor/seasoning. I recently picked up this tip from chef show when they were making meatballs...such a basic thing but sooo helpful!!
@@SmokinJoesPitBBQ cool. I just ordered my grinder. I'm stoked to start making my own sticks, sausage, brats... You name it! I'm a hunter so I'll definitely be saving money from the butcher in the long run.
I subbed. I am very interested in sausages of my own and I find many of the other channels too ... fancy... Also the fact you slabbed that sucker with mustard, Texas boys. Also got an ad for Meater done by Guga, first commercial I've ever not skipped on youtube cheers.
Joe, happy New Year’s to you and thank you for taking the time to share your video. I made sausage years ago and I am looking to make some more over the next couple weeks and needed a refresher… This video is exactly what I needed! Since you made this video a year ago, just wondering if you would use the same recipe again or if you would change anything?
Sometimes I'll grind 1/2 of a batch through a smaller plate and mix it with the coarser grind till "the bind" occurs. I like the differences in the chew.
I smoked meat for a while now however I just got a reqtec smoker for my Bday. Found your video and thought “Damn I gotta try this” Thanks for making this video my brother! Buying meat this weekend! Cheers from South Florida
Love your uploads, never commented before. I watched my Dad (he's a life long butcher) make sausage for ...as long as I can remember and I'm almost 60 and you have shown me things I've never seen before, so I guess you can teach an old salty dog new trick. I made some Jalapeno smoked sausage about a week ago and everything went as expected but when done The casings seemed tough to chew. I'm not a competition cooker, and my smoker is store bought, with a few modifications to try and control hotspots. I'm sure there are a million thing I did wrong but any thoughts on the tough casings or what I may do in the future to try and prevent it from happening.
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Ok here’s the LONG LONG list of things u did wrong. It’s too long to write in this comment so look below in the comments for the list. Oooo just a side note I’ve never made sausage but I’ve seen tons of videos and articles on it.
I’m just kidding u did an awesome just. I figured I’d throw a joke in your comments. Man I’d love to try both but I really want to try the chili one. Thanks again for another great video.
My blood pressure went up a little. 🤣 Thanks so much for watching.👍
Thank you!🤣🤘
@@mbranbb The thing is you are not wrong, for starters sausage needs a binder such as rusk to retain the water and meat juices
I was like "WHAT A DICK"..... Then calmed down! 😆
Thanks Joe! I'm buying a grinder next week to make sausage. I've made it decades ago but needed an updated lesson and especially ingredients.
I respect humbleness and you shoed it by thanking the You Tubers that you watched to gather information. I do the same before starting to cook something I've never done before.
You're a very good teacher.
Be Blessed!
Thank you so much Danny!
You inspired me to try making some Italian sausage. I live in Mexico, and Italian sausage (at least where I live) is nowhere to be found.
Thank you for sharing. I made 15lbs of sausages based on your recipe. It is absolutely delicious! Loads of work but my whole family went through them in one month!
Boy Joey, Your Popular!!! Im Proud of you 😊
Keep on doing great things man. 🍻🍻🍻
Great job Joe! As a homemade sausage enthusiasts, i loved every minute of it! You done your research well brother!
Thank you Rus! Your videos helped me tremendously buddy. Thanks for watching.👍
If you ever need a token white not as a friend and food taster, I am available. Just sayin’! Keep on doing your thing brother. Love your channel!
The stuffing tube you used is for small sheep casings. I would use wider diameter stuffing tube, it would be easier and faster.
Good job Smokin' Joe
That looks like a proper sausage!!!
Thank you so much for watching. Your videos are top notch and very educational.👍
Oh yesss this is awesome! I love homemade sausage!
Thank you Chef!🤘
Hey Joe, just made my first sausage today. Been watching yours and other videos getting up the nerve to do it. Went great thanks for the education. One thing I did do that worked great was at the end ran a couple of ice cubes through to push out the last of the meat. Worked like a charm.
Excellent. I love the quantitative approach you take to adding seasoning. This is by far better than any TV cooking show out there.
Thanks so much Paul. 👍🏼
Great video, Joe. I appreciate your tips. I would say those links are a tad bit on the large side. Maybe a little more than a tad bit? Oh my God, dude… Each one of those could feed a family of four. I make mine smaller, but it’s whatever you’re comfortable with. I like your twisting technique! Rather than waiting to twist them after their extruded, you do it as they’re coming out of the stuffer. Brilliant! I could put 90 g of black pepper. Especially if you’re not using stronger peppers for heat.Good job. Keep it up!
I need to make sausage for the first time too.
Chef, some Wagyu sausage would be amazing. Good to see you my friend.🤘
This is a good review for us beginners. Especially the amount and types of spice, and size of the dies.
Fantastic, Joe! Excellent primer video.. equipment and everything! No questions here, just kudos. I’m a sausage fanatic and I’m anxious to try my own. Thank you!
Thank you Steve! These came out so good for my first time.🤘
And that’s how it’s done! Nice job Joe!
Thank you Jason! I appreciate you watching buddy. 🤘
wow that looks amazing. I want to try this myself because it is near impossible to find sausage that is not loaded with all the commercial garbage and preservatives. Great job!!
By far my favorite channel, being from Texas probably helps!!!
Thanks Cody! That means a ton buddy. I appreciate you watching.👍
Thanks for the video Joe. When you said first time I skipped the video watched a couple other ones. Them ones had no measurement a for the ingredients. So went back and watched yours so glad I did. My first batch was a bust and after watching this I see now where I went wrong. Sir you inspired me to do it again. A South Dakota.
This video made me smile. I've tried making sausage a couple times and I can't stress enough how important it is to have quality equipment. Especially the stuffer!!! I didn't and it was such a headache
I hear you Blue. The stuffer I used isn't all that great. I purchased it from Cabelas and I'm taking it back. I have the MEAT branded one now and it's a way better quality.
You've come a long way!
Thank you. 👍
Mouthwatering! CAN’T WAIT TO GET MY GRINDER! Good job JOE! !
Joe, tried sausage making today, followed your video and i think they turned out pretty good, wont know til tomorrow. keeping fingers crossed.
Great video. I enjoyed the detailed instructions. One question I have is, you explained how you figured the amount of salt used and that it dictates the amount of other seasonings. But how do you figure those amounts?
Great video!! I'm getting ready to make my first batch amd I'm going to follow your recipe and process. What is the mustard? Dehydrated oir ground? I've never used it amd want to get the right product.
Hey Joe - This was excellent. This has been on my agenda and you’ve most certainly inspired me to move forward. I just cured & smoked bacon for the first time last weekend, which is definitely a process warm up for sausage making. I truly appreciate your videos. Thank you for sharing 👍🏾!
Thank you Mark! I was nervous but I rolled up my sleeves and jumped right in. Thanks for watching and good luck with your sausage.🤘
@@SmokinJoesPitBBQ It sure didn’t show...I saw nothing but confidence. Keep up the good work Brother!
Very helpful video! Great transition from point to point. Overall great experience!
ive made sausages a few tiems Joe and ive never soaked the casings for 2 hrs really all i did was run what im using under water and run it through the casing and thats pretty much it the taste is the same to me anyway im also pretty new at it but dont soak or rinse out what you dont use as it will mold and the casing will be garbage in a couple days but what you keep salted you can store for up to a year in you fridge i think its said. also casings might be able to be found cheaper at a local butcher;)
Thanks Sonny. Your way works too. I'll have to check with my butcher on the casings. 👍
Awesome video! Making sausage is my happy place. It is also a very lost art.
An ingredients list would be great, also curious as to any changes if any you'd make on the next batch
Thanks for sharing this with us I want to try making sausage for the first time been looking at a lot of videos your's is the best I've found Mahalo once again Aloha 🌺👍🤙
Now I need to step up and start making my own sausages. Looks VERY tasty especially the Hatch Chile ones.
THOSE LOOK AWESOME GREAT JOB JOE
Joe you did a great job. I have been meaning to make sausage for several years and was planning finally on getting to it this fall. You kept mentioning about keeping the meat cool and of course that's important so as to not let the meat spoil but I heard a few years back it's also so the fats don't start to melt. By keeping the fats solid it will improve the texture of the links. Anyway great work and very nice equipment. Now you just need that mixer and if they have it a moter that attaches to the stuffer with a foot switch so you have both hands available to work the links. Have a great day.🌭🍺
Helli Victor. Correct buddy, that fat starts to warm up and its not a good thing. Yeah buddy, the mixer is a must have. Thanks for watching and good luck with your sausage making. 👍
wow ive made sausages a few tiems but this ones look really good good texture maybe the smoker is the key here nice and slow cooked
Thanks for watching Sonny! The smoker makes a difference 👍
Amazing video Joe! Now, i find it very hard to believe, that this was your first time. If it really was your first time, then you sir, are a gifted soul, without a doubt.
I keep wanting to make my own sausage, but i haven`t gotten up the nerve yet. I`ve been bbq`ing and smoking meats for 50+ years, but this sausage making thing, ohhhh boyyy, i dunno.
Thank you for sharing another one of your AWESOME videos, Joe. I enjoy ALL of your videos. You`ve got passion, brother. And THAT, is what its all about.
Thank you. I was really nervous at first as well. I appreciate you watching. 👍🏼
I tried tried sausage recipe and it’s off the chain. Thank You
I am getting ready to make my first batch of "Italian" sausage. I think your video will be a big help. Just putting the sheet pan under the sausage machine will be a big help when it comes to cleaning up. I am going to use most of your recipe but I am adding a little more paprika and crushed rep pepper flakes too, for the "HOT" batch. I plan on using all of your suggestions/techniques that apply,. I am only making 5 lbs to start. Too bad you don't live next door...I'd supply the beer!
Nice job and really good looking sausages. Your grinder seemed pretty quiet mine sings like a bad opera singer. You almost need ear plugs. For a first timer you made it look to easy. Thanks for sharing.
Thank you Okie! This giant grinder is really quiet. Thanks for watching. Opera singer. 🤣
Great Job!! I use glove liner under my gloves when making sausage and BBQ'n on the grill. They really help!! Give em a try !!
Thanks Aubrey! Inhave some but next time I'm using them because that meat was really cold. Thanks for watching.👍
Wanted to make my own sausage, this video takes away my fear. Great job smokin joe
Jumbo!, I was nervous too but making this video and learning a few things helped tremendously. Thanks for watching.👍
Pretty good for your first time. I started off linking as i stuffed as well. Now i just stuff the entire casing and link when its full. If you dont tie the end you can "move" the sausage in the casing and pinch where you want to twist to get uniform links. Also is easier if you use a bigger tube on the stuffer. Good job though, keep the vids coming!
Hello Chad! Way easier to link afterwards fo sure. The bigger tube would be way easier too. Thanks for watching👍
Great job, easy to tell how happy and accomplished you look!
Thank you so much for watching friend. I really did enjoy this video and I was relieved that the sausage was really tasty.👍
That's certainly a process. That sausage would make for some great food prep for the week.
Heck yeah it would. I sold pretty much all of it. Thanks for watching.🤘
You did it again, another mouth watering video!
Thank you Cesar.👍
Thank you sir I make a lot of sausage and really enjoyed your video.good job.
Want to try this at home. I noticed that you didn’t use pink salt in that recipe. I assume it’s because you cooked them fully and not just a cold smoke. Love the channel Joe.
I love your videos! And I feel inspired to try this myself.
Thanks Silvano! 🤘
I agree with Mr. Russ Jones from Smoky Ribs awesome job Joe!
Thank you Travis!🤘
Great looking sausages, ya nailed it for your first go! Excellent video brother Joe! The pepper sausage would be my choice 👍looking forward to more sausage making videos!! Thanks for sharing, have yourself a great weekend, you all stay safe!! 👍👊🍻🤘
Hey brother Craig! Boy those Hatch green chile sausages were really good & spicy! Thanks for watching buddy. Stay safe!🤘
Wow Joe, you went all in!!! Great video, I love me some good sausage. Loved the sausage I got from your cousin, so let me know when you're ready to sell some!!!
You know me Mark.😁 Thanks buddy. I'll take some to you once things settle a bit. 🤘
Really enjoyed this sausage making video, Joe. I'm going to be making some sausage to go along with brisket and ribs for Christmas dinner for my grown kid's families. I like your recipe on these and will be giving them a try. Thank you for a great video.
Thank you Mike! The nice thing about the sausage is you can freeze it uncooked and have your kids take a pice of home back to their homes. Thanks for watching.
Nice job Joe. Cool set and I know you will have lots of fun playing making different sausages. Great video.
Nice work Stud! What are your thoughts about cured and uncured sausage. Only thing I'm torn about is using prague #1 for bacteria.
Hello Brian, if I was going to low smoke these sausages, I would definitely add a curing salt. Thanks for watching.🤘
best moment in every video is Joe's tasting moment
Thank you! That snap on the sausage was crazy loud. 😁
Great video! Wanted to make my own sausage for a long time but I was a bit imitated by the process. This video takes away my fear. Thanks Smokin' Joe
Awesome Rob. You got this!👍
Really enjoying your videos. These tools look pretty heavy duty. Thank you. Also, I'm from New Mexico, so I share a great appreciation for your use of Green Chile.
Great video, I’m planning on making my own sausage soon and this will definitely help. I think you meant to mention that having the meat cold or almost frozen threw helps it grind (I may be wrong) But that’s what I learned I growing up grinding up Antelope meat by hand. PS I hope & PRAY 🙏 that chili is NEW MEXICO HATCH? Or else there is absolutely no way there’s that much heat and flavor in it… it can be hot but it’ll be lacking flavor all day long.
Definitely. Keep your meats cold during the grinding process. Hatch is all we have around here being so close to Hatch. Thanks for watching 👍
@@SmokinJoesPitBBQ thanks for the reply and good to know about the Hatch. I travel a lot and I’m amazed how many people haven’t experienced hatch chili but when they do it’s amazing. Plus, I keep seeing how hatch and especially New Mexico hatch chili has declined in sales in the last few years (not that the media is trustworthy). I’m in KS now they have it at Walmart but as we all know the worst hatch is sent to the big grocery stores lol. I still bought some cause it’s better than anything else in the store. Thanks again.
Wow we have never made sausage before when we do we know where to get the information from... these look amazing... sausage with a hoagie with some sautéed onions ....delicious... cheers 8)
That sounds delicious! Thank you so much for watching.🤘
Joe when u bit into the sausge on the bun u could really hear the snap of the casing must have made u really happy after all that work
It really did! I really enjoyed this cook. Thanks for watching.👍
nice video. I have habanero plants l.o.l. I think i'll go with bulk sausage for now
i must try my self after see this. Happy new year from Sweden🍹
Hello Mikael! They come out so good. Thanks for watching.👍
can we get a recipe for 1lb meat? then we can double etc. 25 lbs is a lot to try and divide out. thx
I hàve done chorizo and your tips will be useful next time around. Nothing better than homemade. Thanks for the video and great tips Joe
Hey Danson! I can't wait to make some chorizo.🤘
Great presentation and they look good. There are a couple online sources for sausage making supplies I use for things I can't find locally. They are Sausage Source and Walton's. Also you may want to pick up a sausage pricked for getting any air out of the casings after stuffing. That will help you keep from growing any funky stuff in there, and you can also use it as a measuring guage for bun length sausages.
Fantastic, I felt as though I was taking this journey with you. You did great Joe... I like your equipment, I hope it's American made, I will purchase it. Now I am so hungry. Keep the vids coming.
Thanks for the demo and tips, looks incredible. I’m looking forward to making sausage for the first time too.
You can see your excitement in making the sausage. Really great to see you having fun. It was a good idea to fry up some meat for tasting, a built in reward system. They looked delicious after the smoking. Even the Russian judge gave a 10/10. 8^)
I am very impressed. Keep these vids coming!
Thank you so much for watching.👍
Nice job, the only thing I use are meat lugs that makes hand mixing so much easier, but like you said a mixer would be good too, I hope to get one some day. thanks for posting👍👍
Hello Joe. I understand the 1.5% salt rule. Where this was a first attempt
though, how/where did you come up with the amounts of the other spices?
TY
Thank you for dumbing this down for me. You have inspired me to step out of my comfort zone and try new things. One question, do you have any shirts for sale?
Great result for a first timer, and well presented. A couple of things we learned
early on. It's better to under stuff slightly. Air dry the links for several hours. You
will find the casings shrink and the links will appear plumped up. Also less blow
outs when linking.
When twisting your links, pinch at 6"s and hold it pinched, pinch again with other
hand at 6"s and twirl the sausage between your hands. Pinch, pinch, twirl. It speeds
things up a bit, no keeping track of which way to twist, and more even length links
once you've done it for a while. Try it, you'll like it.
We make 5lb batch's. Much easier for home use. Small Weston grinder #8 I think,
and a LEM 5lb stuffer. Makes about 20 links, and can make several batch's of
different types in one day.
Oh, try making some Summer Sausage and smoke it!! 😋😋😋
Time to check out some of your other video's.
TYFS, Stay Safe and Well
Mark and Rosa
Hello Mark & Rosa, thanks so much for the tips. I love your idea of making 5 pound batches to have different flavors. I've learned so much on sausage making since making this video and I'm sure I'll continue to learn. Thanks for watching.👍
@@SmokinJoesPitBBQ Just finished watching your Bratwurst video. Looks great.
Also looks like you learned the link twist too. 👍 Quick study. Now I need to watch more of your videos to sharpen our smoking skills. If you haven't already, check out Scott Rea Project. A lifetime Master Butcher and Charcuterie. Many different recipes and demonstrations on making sausage. Don't believe he does any smoking. I grew up in Minnesota, yes
lots of great beers, cheeses, and Brats.
We'll be watching my friend!! 👍👍👍👍👍
Yes your doing Spot on 👍👌
Thank you Derek. 👍
I made this recipe yesterday along with some breakfast sausage not stuffed into casing, my first sausage making attempt. When I got up this morning I found my fridge was cracked open all night and meat was about 63 degrees F. My understanding is the casing should offer some protection from stuff getting in, and the meat is salted so how worried should I be? Do I have to toss it? If I freeze it will it kill bacteria enough cooking will do the rest? I did smell OK....
Any insights are greatly appreciated!
What an awesome vid Smokin Joe, besides being a cool vid I just purchased for my lady and I for Christmas an electric meat grinder and sausage filler attachments. Can't wait to make fresh burgers and sausage. Merry Christmas Joe!
Incredible! Can't wait to try that!
Thank you for watching.👍🏼
Hi Joe, thank you for your video. I want to start making sausage. so after you make 92 sausages how do you store them? do you store them raw in the vacuum bag or pre cooked first
If the sausages have curing salt, I rest them raw in the fridge for 1 day to allow the cure to convert. Smoke them the next day and cool them for an additional day then I'll vacuum seal them. Long process but it works. 👍
@@SmokinJoesPitBBQ thank you Joe, this is helpful
Always wanted to try this. I might have to one day... hopefully make a video. Great informative video joe! Gracias hermano
Also great tip on cooking a small pattyto double check flavor/seasoning. I recently picked up this tip from chef show when they were making meatballs...such a basic thing but sooo helpful!!
Thank you SJ! The patty gives you a general idea of flavor & salt content before you wrap it up. Thanks for watching.👍
Daam bro, looks very delicious.
Thank you Gerry!
What a cool process of making sausage. I want to eventually get a meat grinder. Great job, Joe!
Thank you. I think everyone in BBQ should know how to make sausage. It's time consuming at first but it gets easy once you figure it out.
Thanks joe. I purchased a meat grinder 2 months ago I tried making sausage one time and failed! I’m gonna try what you said.
Hey JB! I honestly can't wait to make more sausage.🤘 Give it another try buddy. 👍
Great Job my friend. I have watched several of your videos. byt the way the meat grinders and stuffers are out of stock per the website.
They look good! Any reason you didn't use the grinder with the stuffer attachment?
I think it's easier and faster to use the stuffer. Thanks for watching 👍🏼
@@SmokinJoesPitBBQ cool. I just ordered my grinder. I'm stoked to start making my own sticks, sausage, brats... You name it! I'm a hunter so I'll definitely be saving money from the butcher in the long run.
I subbed. I am very interested in sausages of my own and I find many of the other channels too ... fancy... Also the fact you slabbed that sucker with mustard, Texas boys. Also got an ad for Meater done by Guga, first commercial I've ever not skipped on youtube cheers.
So awesome! Going to have to try that 👍
Hello Andrew! Give it a try buddy. 👍
Joe, happy New Year’s to you and thank you for taking the time to share your video. I made sausage years ago and I am looking to make some more over the next couple weeks and needed a refresher… This video is exactly what I needed! Since you made this video a year ago, just wondering if you would use the same recipe again or if you would change anything?
Sometimes I'll grind 1/2 of a batch through a smaller plate and mix it with the coarser grind till "the bind" occurs. I like the differences in the chew.
That's actually a great idea!🤘
Great video. I definitely be trying this.
That looked hecka tasty... I am about to build me a smoker and homemade sausage is next on my list...
Thanks for sharing you knowledge God bless
Great job Joe!
Thank you!
what is the brand of the sausage stuffer and meat grinder?
Here you go.
www.meatyourmaker.com/?avad=272801_b22149641&NA&Custom+Link
I smoked meat for a while now however I just got a reqtec smoker for my Bday. Found your video and thought “Damn I gotta try this” Thanks for making this video my brother! Buying meat this weekend! Cheers from South Florida
Hi Eddie, where in South Florida are you? I am in Fort Myers.
Nice cook bro. I am with you Harch chili it is.
Love your uploads, never commented before. I watched my Dad (he's a life long butcher) make sausage for ...as long as I can remember and I'm almost 60 and you have shown me things I've never seen before, so I guess you can teach an old salty dog new trick. I made some Jalapeno smoked sausage about a week ago and everything went as expected but when done The casings seemed tough to chew. I'm not a competition cooker, and my smoker is store bought, with a few modifications to try and control hotspots. I'm sure there are a million thing I did wrong but any thoughts on the tough casings or what I may do in the future to try and prevent it from happening.
Great video. When you were cubing up the meat to grind I knew you meant business and bought the big boy grinder before you showed it lol.
Another good one Joe