I make a lot of breakfast sausage. My last 50 lb batch was spot on. I focused on temperature control all the way through. My throat, auger, knife, dies and meat tray stay in the freezer until I'm ready to use them. I precut my pork shoulder down to a good size for easy processing. After my initial grind, everything goes back into the freezer before the final pass through the grinder. Using a number 8 grinder I had zero stoppage and no issues with the fat breaking down. You can make good sausage either way, but if you want to make great sausage you need to focus on the temperature. I was so glad to see this with some element of validation to show the difference. Before retiring I worked in the tire industry, in particular in materials. During my time I managed a rubber mixing group. Believe me, the same principles apply where making sausage, cakes or rubber compounds. Recipe and temperature control are critical for success. Thanks again for an awesome video.
Spot on Eric, as always. I'm a chef by trade and a bread baker (and Sausage Maker) by hobby. In the bread world there is an excellent text by the title of Flour Water Salt Yeast by Ken Forkish; in his book, he refers to "temperature" as an "ingredient". Much the same can be said about sausage making! Thank you. You also asked for ideas for future videos, I'd love to see a video or series on making the same sausage with different binders. A lot of recipes I've seen use Dry Milk Powder but there are so many others that don't have the potential allergen of dairy. Just a thought. Please keep inspiring the rest of us.
Nice to see a sausage making video that is more than just a guy following the directions on the spice mix box. I would love to see more educational videos like this.
Just another amazing video highlighting points of what makes a good quality versus not such a good quality my sausage used to come out just like the refrigerated one and ever since I started watching your videos and corresponding with you my sausage game is 1000 times better I would love to see more theories put to the test like this one I’m a visual type person so it definitely helps and congrats I just noticed you’re almost at 100,000 that’s amazing thanks again Eric
Eric, High Five! I anticipated your results (not the texture) but for you to go to the effort to actually execute and share a real life example was really generous of you. You are a a great content provider!
I think your techniques are professional and superb and anybody questioning them does not know what he is talking about. Thank you Eric for sharing your knowledge and research as always.
Excellent Eric! Just subscribed. I'm a retired American living in Thailand 35 years. The wife makes the best Thai Lao sausages around (locally known as "Sai Khaw Easaan"). I've tried to stress the importance of keeping the meat cold through the process. This video let her to see the results. Our sons, family and friends helped make many kilos of it over the years. I have been making various sausages for the locals who are wanting to try anything. Now, my youngest son has several expats working with him who asked if I could make jalapeno with cheddar or chorizo sausage. I responded with, "say what? Can a guy from South Texas make chorizo? Hell yeah!" I'll post again later! Buddy Atwood
Hi Calvin, I’m a ex-pat from England living here in Thailand and I also make sausage. I worked at a butcher’s from when I was a kid until my late teens. I still make sausages as a hobby and sometimes offer them to my neighbours. However, they always like to complain they’re not spicy as Thai sausage and taste different. It’s because they’re a different flavour 😂. I don’t bother anymore for neighbours but for friends I’ll still make English style, Italian etc. keeping that meat cold is critical, it’s not difficult. All I need is a smoker now so I can try to make Texas hot links. What wood should I use to smoke them? Cheers.
Hey Mike! I just happen to cook the last of my Texas hot links not too long ago. I watched the wife "hand stuff" up to 15 kg of Sai Khaw Esaan" through a funnel when we were in Songkhla years ago for her restaurant. I now have a press and have been trying different types. Been testing Tex-Mex food on neighbors and friends. Found out it is tough making and selling tamales. Our 2 sons help advise as to what the public may like. They're grown and eat anything. Now the wife is opening a new place here in Phitsanulok in three days. Hope we survive it. Been a long time.
@@calvinatwood5376 hey bud, just seen your message. Hang in there and keep pushing the Texas hot links. Thais are often unfamiliar but at least they’re spicy. Let me know how you get on, I’ve just made some bacon and ham. Unfortunately, I don’t have a smoker yet, getting someone to build one for me. I miss the smell and taste of all pork products. Take it easy, speak soon 👍
Excellent video. Many many sausage batches that turned out crumbly before I learned to keep the meat partially frozen. These videos are worth gold to any one making sausage at home! Thanks!
Thank you so much for doing this video Eric! Now granted I'm processing on a very small scale with a #8 Lem grinder and a 5lb stuffer, I've noticed quite a different between just refrigerating everything and keeping everything partially frozen. I've noticed with coarse ground sausages the meat tends to hold up better during the grinding process if partially frozen with a nicer texture and doesn't smear as bad or get mushy. And then there's the safety aspects of it all. The last thing I want to do is get someone sick from improperly refrigerated meats, especially poultry! Dangerous bacterial growth is not a good thing!
Thanks for showing all of us that this is important. Some people would have listened to that comment, saying it didn't matter and would have ended up with less than ideal sausage!!
Boy! When you have the two side by side before casing, you can REALLY see the difference! I have to admit Eric, I never paid much attention to temperature before I found your channel. I only used my grinder for hamburg, but even that is so much better these days. You've opened up a whole new world to me, and I very much appreciate it!
@@2guysandacooler I'll do it! Other than another 'Bresaola' I started yesterday, I've been on a 'baking binge' the last week or two. _English muffins, banana/blueberry bread, hot dog buns, dill caraway rye bread. Heck. I even made an Asian 'pull apart' white bread!_ (which is amazing!) th-cam.com/video/bnhXAR3B9_g/w-d-xo.html Anyway... Not exactly stuff for your channel, but the 'charcuterie side of my brain' is still working away! 😂
Excellent Video. Ever since I started watching your videos I started doing more temperature control on my meats and yes I have seen and tasted the difference. Thank you for taking on this topic.
This was excellent., the only variation I use is to put the entire grinder head into the freezer or refrigerator before using it on the stand mixer. Seems to have even better results.
Great video guys, I've made sausages for years, never pricked them, just hang them in the fridge to dry for a couple of hours, if you allow the the first bit of meat out of the stuffer first before filling into casings, you don't get air in the mix
That was fun Eric! Yes keep it cold !quality of meat matters ,if you have floppy commodity pork absolutely need it chilled , I give it a day or 2 cure to firm it up before grinding …. Fresh kill and rigor has set the next day grinds beautifully without being par frozen..
Thanks for another very informative video. I worked for a time at a butcher shop where they seasoned the meat before grinding. In fact they did not mix it at all. They would season it, put it in the cooler for a bit. Usually as long as it took to prepare the casings, grind it twice on a coarse grind and stuff it. There are probably a couple of test videos that could be done here. Season first, then grind, then mix. And season, grind twice, no mix. Would like to see any or all. Thanks.
Many makers just say "keep it cold so the fat doesn't smear" and I always wondered what that exactly meant. Your experiment explained that in a roundabout way. Thanks for an informative video!
Okay, in generally totally agree with everything you have here. The one way that having a better grinder will give you better sausage is, well, basically what you showed here, keeping the temperature down. I currently use a Cabala's Commercial Series #22 grinder (now called Carnivore) , so same size as yours but only 1 hp instead of 1.5, still, 11 lbs per min. Most of my sausage I make in 5 or 10 lb batches (would be illegal to sell it if I wanted to, still "give" a bunch away), so generally less then 1 minute to grind the mix. When I started I had the grinder attachment for my Kitchen-aid... that's like a size... 4, if they went that small. Anyhow, for a 5 lb batch on that it took 10-15 minutes to grind it, not less then one. So I don't need to re-freeze/chill my mix as it never warms up. In general, your commenter is partly right for the wrong reasons, a better grinder will let you grind it with out excessively heating it so you will have a better mix, but the best grinder in the world will still do you no good if you let your mix get warm. Love what you are putting out, hope to start doing some real dry cured in a year or two, buying a curing chamber is getting much cheaper while building one remains the same, as I'm way outside the humidity zone for anything I've heard of (current room is 38%). There are some new unit that can do dry aged, salami curing, and cheese aging (not all at the same time), and I would love to do all of those so I might try one of them. If you would like, and if I end up getting one, I'm more then willing to send you all my experience with it. It's the least I could do after all you have share with us.
Really appreciate the channel, Eric, and the work you do. Yours is the most informative format of any I have seen, reminiscent of the teachings delivered by the seasoned meatpackers from days gone by. It cannot be understated how important temperature is to food quality, as well as food safety. The old adage taught to me was that for every minute meat is out of the cooler you lose an hour of shelf life- 24 minutes on a bench and a day is lost. That said, some cured sausages benefit from a day in the cooler to allow the cure to work, i.e. kielbasa or hotdogs. I wonder if this experiment would have similar results on those cured sausages held for a day in a cold environment prior to smoking. Also, it may be interesting to see if the temperature of meat through the process has a greater impact on dry-cured sausages- the effect on appearance, texture, and quality may be magnified on those products.
i thought this comparison of the 2 sausages and the techniques used was awesome. i would like to see more of this type video. i am an old guy and i have been making sausage my entire life, but even though my sausage is pretty good, they could be a lot better. Thank you for all that you do.
I have to agree with you on the temp. I've been using your recipes and had great success with a very inexpensive (sub $100) grinder I got off of eBay years ago. I think for sanitary purposes the meat should be kept cold too. Even if using curing salt. 👍🍻
Love your videos. Would like to see a side by side on seasoning before the grind compared to seasoning at the mixing stage. Does it make a difference? Would different meats benefit from seasoning at the different stages?
yes, definitely I like this type of content, being a researcher myself. question: leaving the stuffed links in the fridge for 3 to 5 days would enhance the flavor? question: what exactly are those greenish peppercorns you see in some sausages and how should they be prepared before adding to the mix? great channel
Thanx again Erik, As you told us so many times... this is true, tempeture makes a big diference inthe final product, even if we are talking about salmes... thx
It seems most people are okay with okay. The difference between okay and excellent lays in the little details. When I have people help me, they laugh at how obsessive I am with those little details. But they do truly make a difference in the end product. Thanks for the video, it’s a great example of that fact.
Great video Eric! I have been wrestling with this concept and was contemplating doing a side by side test. But now I have a better understanding of why chilling is important. Idea for a future video: why is mixing to the sticky point important? Great stuff!
I truly love your show! But I can't help but to remember that refrigeration/freezing is only about 100 years old. All sausage was at one point made at room temperature. I would Love to see the oldest sausage recipe you can come up with! Keep up the great work!
This is an interesting and very good point. I wonder how a typical sausage was back in the days before refrigeration. Like a lot of things, I'm sure it was very different to what we know today!
What a great video Eric. I have been using this technique since following your video's over the last few years with excellent results. I wish I had seen video's like this when I first started. Cheers
I watched and learned. But in the end the temp only matters when you are going for a specific mouth feel and or texture. I lean towards the length of shelf life and taste. So the video is helpful in the types/ways for your sausages to turn out. Less grease for me and my folks but still it is a personal tasting thing. Thanks for the knowledge. Keep it up.
That is partially true. Adding less fat in the beginning is one thing but having the fat render out due to improper processing is another, The sausage turns dry and grainy almost like dried cardboard. With that being said, Dry and grainy might be the goal of some sausage makers..
Eric ..As always, a solid teaching moment. I've been doing a double-grind: First at 8 or 10 MM, then a second at 6 mm because I don't have a powerful grinder and am worried about burning it out. I do watch my temps, and have been getting pretty good results. Would I notice the difference with a single grind at 6 mm?
generally, it's much easier on the meat with a single grind especially if the meat is cut up into smaller pieces but if your temps are under 34f it should be fine either way. You should try to cut your meat into small cubes and do 1 grind at 6mm to see the results. I think you'll like the texture and the end result
Another educational topic to consider is Binders, what they are, which ones work best in what type of sausages. Questions like when to use Non Fat Powdered Milk (High temp of course) vs Soy protein powder, the use of rusk, potato, rice, etc.
very informative. included some things I didn't know. one thing though, as I understand with the point of this particular video is that quality sausage with a good aesthetic, taste, and mouth feel needs to have the ingredients and equipment cold throughout the process. one thing that would be worth including for next time is the food safety aspect. meat should ideally remain below 40F all the time until cooking anyway..., so that is another reason to keep the process cold...
Eric, what a great video on the importance of temperature control of the raw meat. As a new sausage maker who has been watching you, this kind of teaching is so valuable. I will have my #3D Smokin-it smoker in a couple of weeks and I’m interested in the importance of pre-drying the sausages prior to smoking, if needed, and of humidity control in the smoker itself during the smoking process. Also, is there explanation that you can give of the temperature steps taken in the smoker to get to your final meat temp? Do you always use the same temperature setting for all of your sausage smoking, ie 100* for the first hour, then 135* for a couple of hours, etc. Thanks again for your teaching and recipes. Excited to start real controlled smoking.
I love sausages and I always thought making a great sausage was akin to wizardry. Thanks for making it simple for everyone else (not to mention now craving smoked sausages)
Thank you! Awesome channel. How about a video on thawing, freezing and packaging tips! I usually get an Elk every year I process myself so I freeze the meat I intend to later grind into too large of packages and run into the days of thawing before I can get a large batch thawed for the next step. Next time, I'll try to be organized enough to do all my post processing as I butcher but a few hundred pounds of meat takes a while...
Temperature is critical. Nice to see this result. I think chilling the meat allows a clean cut of the fibre and at a higher temp the fibre gets shredded
Excellent tutorial Eric! Anyone considering sausage making should watch this first
Thank you Russ!!
I make a lot of breakfast sausage. My last 50 lb batch was spot on. I focused on temperature control all the way through. My throat, auger, knife, dies and meat tray stay in the freezer until I'm ready to use them. I precut my pork shoulder down to a good size for easy processing. After my initial grind, everything goes back into the freezer before the final pass through the grinder. Using a number 8 grinder I had zero stoppage and no issues with the fat breaking down. You can make good sausage either way, but if you want to make great sausage you need to focus on the temperature. I was so glad to see this with some element of validation to show the difference. Before retiring I worked in the tire industry, in particular in materials. During my time I managed a rubber mixing group. Believe me, the same principles apply where making sausage, cakes or rubber compounds. Recipe and temperature control are critical for success. Thanks again for an awesome video.
Spot on Eric, as always. I'm a chef by trade and a bread baker (and Sausage Maker) by hobby. In the bread world there is an excellent text by the title of Flour Water Salt Yeast by Ken Forkish; in his book, he refers to "temperature" as an "ingredient". Much the same can be said about sausage making! Thank you. You also asked for ideas for future videos, I'd love to see a video or series on making the same sausage with different binders. A lot of recipes I've seen use Dry Milk Powder but there are so many others that don't have the potential allergen of dairy. Just a thought. Please keep inspiring the rest of us.
Was that a "Nice and Plump" I heard? hehe
Nice to see a sausage making video that is more than just a guy following the directions on the spice mix box. I would love to see more educational videos like this.
Thank you!!! I actually did not chill the meat before I started following you. Only the equipment!
Gotta say it makes the world of a difference!
I agree. Turns out a much more predictable sausage..
Just another amazing video highlighting points of what makes a good quality versus not such a good quality my sausage used to come out just like the refrigerated one and ever since I started watching your videos and corresponding with you my sausage game is 1000 times better I would love to see more theories put to the test like this one I’m a visual type person so it definitely helps and congrats I just noticed you’re almost at 100,000 that’s amazing thanks again Eric
Totally agree!!! 💯
Eric, High Five! I anticipated your results (not the texture) but for you to go to the effort to actually execute and share a real life example was really generous of you. You are a a great content provider!
Wow, thanks!
Please do more videos like this. This is gold content!
I made sausages a few years ago and always found it unsatisfactory. Watching this has shown exactly what I did wrong. Will have another go.
I think your techniques are professional and superb and anybody questioning them does not know what he is talking about. Thank you Eric for sharing your knowledge and research as always.
Excellent Eric! Just subscribed.
I'm a retired American living in Thailand 35 years.
The wife makes the best Thai Lao sausages around (locally known as "Sai Khaw Easaan").
I've tried to stress the importance of keeping the meat cold through the process. This video let her to see the results. Our sons, family and friends helped make many kilos of it over the years. I have been making various sausages for the locals who are wanting to try anything.
Now, my youngest son has several expats working with him who asked if I could make jalapeno with cheddar or chorizo sausage. I responded with, "say what? Can a guy from South Texas make chorizo? Hell yeah!"
I'll post again later!
Buddy Atwood
Hi Calvin, I’m a ex-pat from England living here in Thailand and I also make sausage. I worked at a butcher’s from when I was a kid until my late teens. I still make sausages as a hobby and sometimes offer them to my neighbours. However, they always like to complain they’re not spicy as Thai sausage and taste different. It’s because they’re a different flavour 😂. I don’t bother anymore for neighbours but for friends I’ll still make English style, Italian etc. keeping that meat cold is critical, it’s not difficult. All I need is a smoker now so I can try to make Texas hot links. What wood should I use to smoke them? Cheers.
Hey Mike! I just happen to cook the last of my Texas hot links not too long ago.
I watched the wife "hand stuff" up to 15 kg of Sai Khaw Esaan" through a funnel when we were in Songkhla years ago for her restaurant. I now have a press and have been trying different types.
Been testing Tex-Mex food on neighbors and friends. Found out it is tough making and selling tamales. Our 2 sons help advise as to what the public may like. They're grown and eat anything.
Now the wife is opening a new place here in Phitsanulok in three days. Hope we survive it. Been a long time.
@@calvinatwood5376 hey bud, just seen your message. Hang in there and keep pushing the Texas hot links. Thais are often unfamiliar but at least they’re spicy. Let me know how you get on, I’ve just made some bacon and ham. Unfortunately, I don’t have a smoker yet, getting someone to build one for me. I miss the smell and taste of all pork products.
Take it easy, speak soon 👍
It's useful to see why/how things go wrong. It's really useful to see someone else make those mistakes so we don't have to make them (cost/time).
Excellent video. Many many sausage batches that turned out crumbly before I learned to keep the meat partially frozen. These videos are worth gold to any one making sausage at home! Thanks!
Sausage making is kind of a hobby for me and I like to see your excellent educational tutorials. Tank you!!
Thanks Eric, that was absolutely a perfect demonstration! 👍🏼👍🏼👍🏼
Glad it was helpful!
Thank you so much for doing this video Eric! Now granted I'm processing on a very small scale with a #8 Lem grinder and a 5lb stuffer, I've noticed quite a different between just refrigerating everything and keeping everything partially frozen. I've noticed with coarse ground sausages the meat tends to hold up better during the grinding process if partially frozen with a nicer texture and doesn't smear as bad or get mushy. And then there's the safety aspects of it all. The last thing I want to do is get someone sick from improperly refrigerated meats, especially poultry! Dangerous bacterial growth is not a good thing!
Thanks for showing all of us that this is important. Some people would have listened to that comment, saying it didn't matter and would have ended up with less than ideal sausage!!
Boy! When you have the two side by side before casing, you can REALLY see the difference!
I have to admit Eric, I never paid much attention to temperature before I found your channel. I only used my grinder for hamburg, but even that is so much better these days.
You've opened up a whole new world to me, and I very much appreciate it!
Right on! I love hearing about your projects too!! Keep em coming😎
@@2guysandacooler I'll do it!
Other than another 'Bresaola' I started yesterday, I've been on a 'baking binge' the last week or two. _English muffins, banana/blueberry bread, hot dog buns, dill caraway rye bread. Heck. I even made an Asian 'pull apart' white bread!_ (which is amazing!)
th-cam.com/video/bnhXAR3B9_g/w-d-xo.html
Anyway... Not exactly stuff for your channel, but the 'charcuterie side of my brain' is still working away! 😂
It is great to see side-by-side comparisons about specific aspects of technique. This is very helpful for beginners like me. Thanks!
The difference is really apparent in my view. Thank you for the practical demonstration.
Best sausage & salami making channel!
Awsome and valuable knowledge!
Thank you so much 👍
I'm excited to watch this. I haven't done a side by side test myself. Wish you had more views, this is as good as any food youtube video.
Been making sausages for a few years. Truly injoy your helpful tips and advice. Big thanks.
Definitely a video on when to season your meat. Very informative as usual! Thank you!
Perfect video. Just ran through the same conversation (chilled vs partial frizen) this past weekend while friends were working up a hog. Excellent!!!
Great tips and directions. Aside of the difference in consistency and flavor, once all is done, the cleaning process is much much easier.
FANTASTIC video! It makes such a huge difference when you can SEE the results, and not just be told about them. Thank you!
Thank You.
Excellent Video. Ever since I started watching your videos I started doing more temperature control on my meats and yes I have seen and tasted the difference. Thank you for taking on this topic.
Keep up these types of videos. I tried different stuff overs the years and had my failures but also this channel has improved my sausage knowledge
I would love to see a sausage made with a bad fat ballance. I had no idea that it was such an important part of salami until I started watching you!
Great comparison. Simple and to the point. We’ll done!
Great demostration on temperature changes in sausages! This was good information for consistency with temperature 🌡 control.
Would like to see more videos of this type! This was great.
Çold zero degrees Celsius is absolutely important through every stage of the process
This was excellent., the only variation I use is to put the entire grinder head into the freezer or refrigerator before using it on the stand mixer. Seems to have even better results.
Great video guys, I've made sausages for years, never pricked them, just hang them in the fridge to dry for a couple of hours, if you allow the the first bit of meat out of the stuffer first before filling into casings, you don't get air in the mix
That was fun Eric! Yes keep it cold !quality of meat matters ,if you have floppy commodity pork absolutely need it chilled , I give it a day or 2 cure to firm it up before grinding …. Fresh kill and rigor has set the next day grinds beautifully without being par frozen..
Great video will definitely keep my temperature down from now on.
Thanks Eric
Love this video!! You always say how we should do things. This really explains and shows why we should !! One on pricking sausage would be AWESOME!!
Thanks for another very informative video. I worked for a time at a butcher shop where they seasoned the meat before grinding. In fact they did not mix it at all. They would season it, put it in the cooler for a bit. Usually as long as it took to prepare the casings, grind it twice on a coarse grind and stuff it. There are probably a couple of test videos that could be done here. Season first, then grind, then mix. And season, grind twice, no mix. Would like to see any or all. Thanks.
Many makers just say "keep it cold so the fat doesn't smear" and I always wondered what that exactly meant. Your experiment explained that in a roundabout way. Thanks for an informative video!
OK, I'm convinced. Great video!
Great information. I knew temperature mattered but this was eye opening. Excellent job!
Okay, in generally totally agree with everything you have here. The one way that having a better grinder will give you better sausage is, well, basically what you showed here, keeping the temperature down. I currently use a Cabala's Commercial Series #22 grinder (now called Carnivore) , so same size as yours but only 1 hp instead of 1.5, still, 11 lbs per min. Most of my sausage I make in 5 or 10 lb batches (would be illegal to sell it if I wanted to, still "give" a bunch away), so generally less then 1 minute to grind the mix. When I started I had the grinder attachment for my Kitchen-aid... that's like a size... 4, if they went that small. Anyhow, for a 5 lb batch on that it took 10-15 minutes to grind it, not less then one. So I don't need to re-freeze/chill my mix as it never warms up.
In general, your commenter is partly right for the wrong reasons, a better grinder will let you grind it with out excessively heating it so you will have a better mix, but the best grinder in the world will still do you no good if you let your mix get warm.
Love what you are putting out, hope to start doing some real dry cured in a year or two, buying a curing chamber is getting much cheaper while building one remains the same, as I'm way outside the humidity zone for anything I've heard of (current room is 38%). There are some new unit that can do dry aged, salami curing, and cheese aging (not all at the same time), and I would love to do all of those so I might try one of them. If you would like, and if I end up getting one, I'm more then willing to send you all my experience with it. It's the least I could do after all you have share with us.
Just getting into sausage making and your videos have been a great help. This one was excellent, thank you!
You guys are awesome, the information you provide has no doubt assisted many in quality and affordable home produce. Cheers.....
Really appreciate the channel, Eric, and the work you do. Yours is the most informative format of any I have seen, reminiscent of the teachings delivered by the seasoned meatpackers from days gone by. It cannot be understated how important temperature is to food quality, as well as food safety. The old adage taught to me was that for every minute meat is out of the cooler you lose an hour of shelf life- 24 minutes on a bench and a day is lost.
That said, some cured sausages benefit from a day in the cooler to allow the cure to work, i.e. kielbasa or hotdogs. I wonder if this experiment would have similar results on those cured sausages held for a day in a cold environment prior to smoking.
Also, it may be interesting to see if the temperature of meat through the process has a greater impact on dry-cured sausages- the effect on appearance, texture, and quality may be magnified on those products.
It definitely makes a difference keeping your meat ice cold during grinding and mixing. Awesome video 👍👍
Awesome video! keep doing this masterclass type videos! Salutes from Chile!
i thought this comparison of the 2 sausages and the techniques used was awesome. i would like to see more of this type video. i am an old guy and i have been making sausage my entire life, but even though my sausage is pretty good, they could be a lot better. Thank you for all that you do.
You nailed it. i think ill stick to the freezing method i'v never had a fail. great video.
Pricking! Yes! That would be great to hear more about.
I certainly enjoy the content thank you. This lesson confirmed my suspicion about previous failures. I am grateful for all that you share.
I grind a lot of poultry and cold is essential with it for not just grinding but cutting.
That is excellent, will try the process this week. Thanks
Thanks for another exceptional video and for debunking myths about the process. Keep it up!
Wow huge difference. Great to see this.
Great thanks for visual experiment!
I have to agree with you on the temp. I've been using your recipes and had great success with a very inexpensive (sub $100) grinder I got off of eBay years ago. I think for sanitary purposes the meat should be kept cold too. Even if using curing salt. 👍🍻
Love your videos. Would like to see a side by side on seasoning before the grind compared to seasoning at the mixing stage. Does it make a difference? Would different meats benefit from seasoning at the different stages?
yes, definitely I like this type of content, being a researcher myself.
question: leaving the stuffed links in the fridge for 3 to 5 days would enhance the flavor?
question: what exactly are those greenish peppercorns you see in some sausages and how should they be prepared before adding to the mix?
great channel
Thanx again Erik, As you told us so many times... this is true, tempeture makes a big diference inthe final product, even if we are talking about salmes... thx
Absolutely Fantastic Info. Thanks will take care to freez upto the good temp....ie keep it low as possible....
It seems most people are okay with okay. The difference between okay and excellent lays in the little details. When I have people help me, they laugh at how obsessive I am with those little details. But they do truly make a difference in the end product. Thanks for the video, it’s a great example of that fact.
Great video Eric! I have been wrestling with this concept and was contemplating doing a side by side test. But now I have a better understanding of why chilling is important.
Idea for a future video: why is mixing to the sticky point important?
Great stuff!
I truly love your show!
But I can't help but to remember that refrigeration/freezing is only about 100 years old.
All sausage was at one point made at room temperature.
I would Love to see the oldest sausage recipe you can come up with!
Keep up the great work!
This is an interesting and very good point. I wonder how a typical sausage was back in the days before refrigeration. Like a lot of things, I'm sure it was very different to what we know today!
@@Erika70079 Thanks for the reply.
You've got a great show!
Message well received and understood , great training vid, thanks
What a great video Eric. I have been using this technique since following your video's over the last few years with excellent results. I wish I had seen video's like this when I first started. Cheers
Great tutorial Eric...
Very informative comparison. Thank you!
It's nice actually seeing direct, empirical evidence of the effects of technique.
Yes. Make a video about season ing în different stages! Would be wonderful! Great content!
I watched and learned. But in the end the temp only matters when you are going for a specific mouth feel and or texture. I lean towards the length of shelf life and taste. So the video is helpful in the types/ways for your sausages to turn out. Less grease for me and my folks but still it is a personal tasting thing. Thanks for the knowledge. Keep it up.
That is partially true. Adding less fat in the beginning is one thing but having the fat render out due to improper processing is another, The sausage turns dry and grainy almost like dried cardboard. With that being said, Dry and grainy might be the goal of some sausage makers..
Wow, this is great. I’m new to this so very helpful!
Superb tutorial Eric👌🏼🙏🏼...would you make a video using those synthetic plastic casings...or are those not good to make quality sausages??!!
Wow! Great video, very helpful!
I would love to see a side by side comparison of mold vs no mold on salami or pepperoni. How much difference, if any does it make?
Another excellent video,.. many thanks
Great video as always
That's a great side-by-side comparison. Sausage mythbusting for everyone's benefit. Nice work Eric!
Eric ..As always, a solid teaching moment. I've been doing a double-grind: First at 8 or 10 MM, then a second at 6 mm because I don't have a powerful grinder and am worried about burning it out. I do watch my temps, and have been getting pretty good results. Would I notice the difference with a single grind at 6 mm?
generally, it's much easier on the meat with a single grind especially if the meat is cut up into smaller pieces but if your temps are under 34f it should be fine either way. You should try to cut your meat into small cubes and do 1 grind at 6mm to see the results. I think you'll like the texture and the end result
Thank you so much for this great tips that makes me subscribed today.☺..
Another educational topic to consider is Binders, what they are, which ones work best in what type of sausages. Questions like when to use Non Fat Powdered Milk (High temp of course) vs Soy protein powder, the use of rusk, potato, rice, etc.
Wow! How informative , good one!
Hey Matt!! Thanks for the comment!
very informative. included some things I didn't know. one thing though, as I understand with the point of this particular video is that quality sausage with a good aesthetic, taste, and mouth feel needs to have the ingredients and equipment cold throughout the process. one thing that would be worth including for next time is the food safety aspect. meat should ideally remain below 40F all the time until cooking anyway..., so that is another reason to keep the process cold...
Eric, what a great video on the importance of temperature control of the raw meat. As a new sausage maker who has been watching you, this kind of teaching is so valuable. I will have my #3D Smokin-it smoker in a couple of weeks and I’m interested in the importance of pre-drying the sausages prior to smoking, if needed, and of humidity control in the smoker itself during the smoking process. Also, is there explanation that you can give of the temperature steps taken in the smoker to get to your final meat temp? Do you always use the same temperature setting for all of your sausage smoking, ie 100* for the first hour, then 135* for a couple of hours, etc. Thanks again for your teaching and recipes. Excited to start real controlled smoking.
Thank you
Good stuff! Thanks.
Awesome thank you I learned something today
Excellent video Eric ! you did it again ! I have one, should we prick sausages that are meant to be cooked on the BBQ or oven or stove top, and why ?
wow, great video, very informative
Great video. Thank you
I love sausages and I always thought making a great sausage was akin to wizardry. Thanks for making it simple for everyone else (not to mention now craving smoked sausages)
Eric you are Awesome Thank you for sharing
Thank you! Awesome channel. How about a video on thawing, freezing and packaging tips! I usually get an Elk every year I process myself so I freeze the meat I intend to later grind into too large of packages and run into the days of thawing before I can get a large batch thawed for the next step. Next time, I'll try to be organized enough to do all my post processing as I butcher but a few hundred pounds of meat takes a while...
Hey Eric. Pls can u make a video for chicken / turkey or beef only sausage?
Here in Israel many ppl do not eat pork....
Temperature is critical. Nice to see this result. I think chilling the meat allows a clean cut of the fibre and at a higher temp the fibre gets shredded
I finally found out what I was doing wrong! Thank you so much.
Wonderful. Thank you.