Ok, I be the first to say I've made this sausage several times. It's perfect, don't need to change anything, it's been a hit at every bbq I've served it at.
Wow! Another great and informative as well as educational video. It really makes you appreciate what goes into the making of a sausage. I don't think I'm at that stage and definitely don't have the equipment yet but maybe one day. Cheers!
Great video, just wanted to ask how you got the percentage on the rest of the spices like pepper, garlic, etc. I got the salt but the other spices I got confused. Just learning how to make sausage. Thanks..
I just did the math based on Joe’s recipe. Joe showed all of his numbers. I figured out the ratios based on his numbers. Then I used those ratios to calculate against how much meat I had. Does that make sense? I hope.
You can just use milk, but will have to cut down the amount of water added by at least half. If you need more liquid then you can add back more water. I just use the powdered milk that’s in the baby’s section at the store. Not sure if it’s available in your area so I hope this helps.
I think it’s a perfect amount. Only thing I may kick up is the heat. But that’s all dependent on how much spice you like. These have a tiny kick but not crazy at all. But salt content I’m happy with.
Thank you, I appreciate it! I took the percentages from Joes video. Essentially did some backwards math. Joe showed all of his amounts based on the amount of meat he had. So I figured out the percentages that he did. I then weighed the meat that I had and then multiplied out for the ingredients. Does that make sense?
You’re right. I should’ve spoke in ranges. I wasn’t trying to be exact with the ratio of lean to fat, just somewhere between that 70/30 to 80/20 ratio. The most important math is being exact with the spices/ingredients added. Thanks for swinging by.
@gord4067 Thank you! They were really good. Almost time to make some more. Only thing I may do is kick up the spice a touch. Otherwise they were great.
Excellent video, dude!!!! This is a great introduction to sausage making.
Thank you! I appreciate the kind words! Cheers my friend!
Ok, I be the first to say I've made this sausage several times. It's perfect, don't need to change anything, it's been a hit at every bbq I've served it at.
It really is an amazing recipe! So good!
Great looking sausages. 👍
Thank you, Joe! Loved your recipe!!
Excellent video.
Thank you! I appreciate it!
Wow! Another great and informative as well as educational video. It really makes you appreciate what goes into the making of a sausage. I don't think I'm at that stage and definitely don't have the equipment yet but maybe one day. Cheers!
Thank you so much! Sausage making is pretty fun! It’s so cool to make something completely from scratch. Definitely a labor of love.
good vid dood!!!
Thank you!
Great Video Man. Smokin Jo's is awesome too.
Cheers!! Thanks for checking it out!! His channel is great!
These look so good.
Thank you, Jim!!
They look great.
Thank you!
Great video, just wanted to ask how you got the percentage on the rest of the spices like pepper, garlic, etc. I got the salt but the other spices I got confused. Just learning how to make sausage. Thanks..
I just did the math based on Joe’s recipe. Joe showed all of his numbers. I figured out the ratios based on his numbers. Then I used those ratios to calculate against how much meat I had. Does that make sense? I hope.
Looks Good
Thank you!
If there is no milk powder, what can I use instead?
You can just use milk, but will have to cut down the amount of water added by at least half. If you need more liquid then you can add back more water. I just use the powdered milk that’s in the baby’s section at the store. Not sure if it’s available in your area so I hope this helps.
Great Video!
@@packrodgers855 thank you! I apprecite it!
Save me a few. Look amazing!
Sounds good!! Thanks man!
Nice work Larry. Would you add more or less salt next time? I’m just starting into sausage making
I think it’s a perfect amount. Only thing I may kick up is the heat. But that’s all dependent on how much spice you like. These have a tiny kick but not crazy at all. But salt content I’m happy with.
Great video...i watch smokin joe also...can you tell me how you figured out the percentage
Thank you, I appreciate it! I took the percentages from Joes video. Essentially did some backwards math. Joe showed all of his amounts based on the amount of meat he had. So I figured out the percentages that he did. I then weighed the meat that I had and then multiplied out for the ingredients. Does that make sense?
@@RaceviceSmokehouse yes that makes total sense....thank you very much
@@deanbasher6212 cheers!!
So many “that’s what she said” joke opportunities missed. Haha
Lol! I know it
I hate when I veiw a how to video and they don't have a recipe listed
@@howardholloway1081 At about 7:50 into the video I show a list of everything and the percentages/weights. Or do you mean in the description?
Mix ratio to ur liking!!!!
Absolutely. As long as you have the right amount to cure, do everything else to your liking.
6lb lean to 2lb fat is a 75/25 mix not 80/30
You’re right. I should’ve spoke in ranges. I wasn’t trying to be exact with the ratio of lean to fat, just somewhere between that 70/30 to 80/20 ratio. The most important math is being exact with the spices/ingredients added. Thanks for swinging by.
@@RaceviceSmokehouse hope they taste as good as they look! I’ll be giving these a try when the weather warms up! Great vid.
@gord4067 Thank you! They were really good. Almost time to make some more. Only thing I may do is kick up the spice a touch. Otherwise they were great.
@@gord4067 it does matter 🤣🤣