Joe, I've been addicted to watching your sausage making videos. I'm looking to try to make them but don't have all the equipment. You definitely make it look easy with all of your experience. Please keep these coming!! Fun fact about those mushrooms you were mentioning...they're the same but are at different stages of development. Button are young, cremini are a little older and portobello are even older.
Thank you for the pro tip about not screwing in the grinder wheel super tight. And loosening the plunger a few turns to get more sausage out. Little stuff like that is super helpful! I'll always remember that now.
Hey Joe, Great looking sausage! I'll have to make some soon, I'll have to sell a couple of kids to afford the brisket though. On that pro tip...just place a couple of washers above the seal disc. 😉 Smoke On!
Joe a little while back I was looking for a frito bean dip recipe and one of your videos popped up and at the end of the video you pulled out a can of frito lays bean dip I laughed so hard at that I really liked that video
Joe thanks for addressing the yucky black stuff that can come out of the grinder. The first time I saw that phenomenon I nearly panicked. I later caught on to what was happening and now I just apply a little cooking oil to the grind plate and cutting blade during assembly. That seems to help. Wishing you the best and look forward to more great content from you in the future.
Good point on the black bits coming from a dry grinder. When my father used the meat grinder he made sure everyone knew to not run the grinder unless it was full of meat. He figured it was galling/damaging the blades. It was a bit extreme but he would put some chunks of fat into the auger right at the blades/die for the dry startup. Being young and impressionable, I figured that the black bits would cause our family a slow and painful demise. 🤣 Mushroom Bacon Swiss? Oh hell yes! My favorite burger. You killed it Joe. Sending my sister your advise.
5:01 This is a good point. Donnot tighten down all the way. Tighten, then back off 1/3 to 1/2 turn. I always start with a few cubes of fat and not meat, they will suspend the micro metal abrasion behind the cutting blade and also get it lubricated with a fat layer.
Just watching Joe's sausage-making videos, gets me high on BBQ smoke! NO REALLY!!! Just like the sausage, these videos are "Magical!" Thanks as always for sharing Joe! Best wishes!
Idea for a sausage I’d love to see you make. Reuben sausage. Everything you’d get in the sandwich in a sausage. Corned beef or pastrami, sauerkraut, Swiss cheese … the whole deal
Great recipe Joe, love this, there’s something special about a brisket sausage, I’ll be making this one for sure. Worcestershire sauce lol, Woo-stir-sheer-sauce haha, great video. 🇮🇹😎🇮🇹
Sausages look fantastic Joe! I've never noticed the black stuff you were talking about in the beginning of the video while using the grinder. I need that sausage stuffer in my life!
Multiply 454x10. There are 454g in a pound. You're using 10 pounds so that's 4540 grams of meat. Take that 4540 and multiply it times the percentage I listed in the beginning of the video. Don't forget to hit the % sign. Let me know what you come up with and I'll double check your math. I'd rather show you how to measure than give you the answers. 👍
Joe, ty for the great recipes and good to have you back!!!!!! I have the same MEAT 1.5 HP grinder and, just to clarify, you're using the fine grinding die?
Looks great! I thought I was the only one to cut the excess casing! Just makes it look so clean! Ever thought about adding a cold smoke generator so you can add additional smoke earlier on at the lower temps?
Kudos for the excellent handwriting of the ingredients/ratios👏. So clean handwriting that I suspect you had your daughter do it. Haha! 🤣 I’m not dissing ya. I would do the same if I had one. 👍. Have a great day, Joe! 🤘
Love your videos! So Helpful! I want to get started making my own sausage. Do I need to cold smoke sausages or can I just stuff and cook afterwards? (I currently don't have a way to cold smoke them)
I grew up out in the hollers in VA and we would process our own cattle, pigs and venison. We had old old industrial equipment. The grinder was huge, ran off of 220 and was terrifying. I saw it eat most of a ball peen hammer some idiot was using to try and poke a cube down into the augur once. It didn't quit till it got jammed on the head, before someone could manage to squeeze behind it and hit the switch. The really scary bastard was the tenderizer thing. 3, or was it 4, bladed inter-locking rollers, no guards, no estop, nothing. Middle of winter, lots of sharp knives, numb hands, lots of beer and whisky.
Hey Joe, Been following you for a long time. Quick question. Which casings are these pretubed ones on the website for PS? Im not sure which to order. Thank you in advanced
Hi Joe, I know it’s a different recipe, but can I use pickled jalapeños for a cheddar jalapeno sausage. We like the flavor and consistency of heat with jared pickled jalapeños. You have helped with our sausage making and value your opinion. Just don’t know if the pickling will affect the sausage mix.
Great video...what is the brand of the motorized stuffer? We have a manual stuffer...but man after a while the old man gets tired! Thanks, from the old dude in NC.
Joe what happened to your last video of you reopening your truck?? I was watching it all of a sudden said i couldnt watch it. I wanted to hear what happened
Glad to see
You back.
Thank you 👍
Joe, I've been addicted to watching your sausage making videos. I'm looking to try to make them but don't have all the equipment. You definitely make it look easy with all of your experience. Please keep these coming!! Fun fact about those mushrooms you were mentioning...they're the same but are at different stages of development. Button are young, cremini are a little older and portobello are even older.
Thank you so much for watching. You are 100% correct on the mushrooms. I love portobello mushrooms! 🍄 👍
OH MY.....What did I just see? I`m so hungry for me some sausage now. Beautiful. Just beautiful Joe.
"Wash Your Sister" Sauce. 🤣 Made my day!
🤣
Thank you for the pro tip about not screwing in the grinder wheel super tight. And loosening the plunger a few turns to get more sausage out. Little stuff like that is super helpful! I'll always remember that now.
Good to have you back 👌🏿👍🏿✌🏿
Thank you my man. 🤘
Glad to see the Sausage King of El Paso is back at it!
Another great recipe my brother.👍🏻😎
Joe you are the Sausage Master of all the new school Texas BBQ guys! Awesome stuff!
Love the videos Joe, still waiting on the Haggis sausage though! 🏴
Hey Joe, Great looking sausage! I'll have to make some soon, I'll have to sell a couple of kids to afford the brisket though. On that pro tip...just place a couple of washers above the seal disc. 😉 Smoke On!
My mouth is watering 🔥👍🏻
Nice video Joe! My wife and I look forward to learning more about sausage making. Thanks!
Joe a little while back I was looking for a frito bean dip recipe and one of your videos popped up and at the end of the video you pulled out a can of frito lays bean dip
I laughed so hard at that I really liked that video
🤣 Timing is everything
I love these sausage making videos! Keep em coming.
Thank you!
Joe those looked absolutely delicious 😋, your doing a fantastic job making these sausages
Glad to see you back with sausage making vids brother. These are my favorite.
I thought you left us, nice to see you back. The sausage looked incredible.
Never!🤘 Thanks for watching 👍
I won't be making sausage or burgers, but I will still watch his videos.
YES!!! A sausage video. Don’t get me wrong, I watch all your videos but the sausage one are my favorite.
Those look great and it's really good to see you doing videos
I 've always wondered how sausage was made. Thanks, Joe for demonstrating the technique!
Joe thanks for addressing the yucky black stuff that can come out of the grinder. The first time I saw that phenomenon I nearly panicked. I later caught on to what was happening and now I just apply a little cooking oil to the grind plate and cutting blade during assembly. That seems to help. Wishing you the best and look forward to more great content from you in the future.
Glad to see more awesome content!
Those sausages look so good. Cheers, Joe! 👍🏻👍🏻✌️
Good point on the black bits coming from a dry grinder. When my father used the meat grinder he made sure everyone knew to not run the grinder unless it was full of meat. He figured it was galling/damaging the blades. It was a bit extreme but he would put some chunks of fat into the auger right at the blades/die for the dry startup. Being young and impressionable, I figured that the black bits would cause our family a slow and painful demise. 🤣 Mushroom Bacon Swiss? Oh hell yes! My favorite burger. You killed it Joe. Sending my sister your advise.
Great to see you back! Enjoyed this video
5:01 This is a good point. Donnot tighten down all the way. Tighten, then back off 1/3 to 1/2 turn. I always start with a few cubes of fat and not meat, they will suspend the micro metal abrasion behind the cutting blade and also get it lubricated with a fat layer.
i always enjoy seeing this guy cook and eat the food right after. i am hungry!
You always come up with the best sausage recipes, Joe! Those look fantastic👍😊
Just watching Joe's sausage-making videos, gets me high on BBQ smoke! NO REALLY!!! Just like the sausage, these videos are "Magical!" Thanks as always for sharing Joe!
Best wishes!
Joe! My man we’ve missed you! Awesome video!
from a fellow west texas/SE new mexio you are doing great! love your videos and cant' wait to visit your shop
Idea for a sausage I’d love to see you make. Reuben sausage. Everything you’d get in the sandwich in a sausage. Corned beef or pastrami, sauerkraut, Swiss cheese … the whole deal
Looks great, can't wait till it's summer up here so I can do some smoking.
Life is like a box of briskets. You never know what you're gonna get!😅
Another great sausage recipe idea!! Great video Joe!
Another great sausage recipe! I appreciate that you always give the percentages of the ingredients.
Great recipe Joe, love this, there’s something special about a brisket sausage, I’ll be making this one for sure. Worcestershire sauce lol, Woo-stir-sheer-sauce haha, great video.
🇮🇹😎🇮🇹
Awesome cook Joe! Definitely nailed this. Glad you’re posting video’s again , looked amazing! Cheers brother 🍻
Looks Great Joe. I really need to try making Sausage some day here. I love It.
After your last video, i thought you were taking a break from yt too. So glad you aren't!
That looks absolutely delicious!
Sausages look fantastic Joe! I've never noticed the black stuff you were talking about in the beginning of the video while using the grinder. I need that sausage stuffer in my life!
Joe I'm starving now. You make some great videos. Hits on the taste my wife and I love.
Quick question for you how many grams of seasoning should I add to 10lbs of sausage
Multiply 454x10. There are 454g in a pound. You're using 10 pounds so that's 4540 grams of meat. Take that 4540 and multiply it times the percentage I listed in the beginning of the video. Don't forget to hit the % sign. Let me know what you come up with and I'll double check your math. I'd rather show you how to measure than give you the answers. 👍
I got 53 grams
Nope, salt is 1.1% so salt alone is 50 grams. Pepper is 45g. Calculate 4540 x .6% (garlic) and let me know what you come up with.
122 grams
Dude it’s 8:07 AM and I am starving now!!!
Joe, ty for the great recipes and good to have you back!!!!!! I have the same MEAT 1.5 HP grinder and, just to clarify, you're using the fine grinding die?
that looks delicious. I so wish you were my neighbor lol.
Dang Joe, you're killing me
I know it’s not Chuds channel, but for those who know…ya know. The ball tickle on horn 🤣.
Looks great! I thought I was the only one to cut the excess casing! Just makes it look so clean! Ever thought about adding a cold smoke generator so you can add additional smoke earlier on at the lower temps?
love your back with a video best sausage videos. Peter from Sweden
You do all things great. But, you are the "Sausage Whisperer" in my mind. Holy cow this looks good.
and once again,, they look great !!!!!! all your foods look great and i can only imagine the flavor
For the algorithms bay bay!!!!
Thanks for watching 👍
Kudos for the excellent handwriting of the ingredients/ratios👏. So clean handwriting that I suspect you had your daughter do it. Haha! 🤣 I’m not dissing ya. I would do the same if I had one. 👍. Have a great day, Joe! 🤘
My daughter did write the ingredients. 🤣 I write like a doctor
@@SmokinJoesPitBBQ Haha me too, My handwriting is like a gorilla 🦍
It’s looks very testy
Love your videos! So Helpful! I want to get started making my own sausage. Do I need to cold smoke sausages or can I just stuff and cook afterwards? (I currently don't have a way to cold smoke them)
You can stuff and cook any of my sausage recipes. Just leave out the curing salt/pink salt on all my recipes if it calls for it. 👍
you should make a bacon cheese curd brat. i used to sell them on my food truck. went fast..
I grew up out in the hollers in VA and we would process our own cattle, pigs and venison. We had old old industrial equipment. The grinder was huge, ran off of 220 and was terrifying. I saw it eat most of a ball peen hammer some idiot was using to try and poke a cube down into the augur once. It didn't quit till it got jammed on the head, before someone could manage to squeeze behind it and hit the switch. The really scary bastard was the tenderizer thing. 3, or was it 4, bladed inter-locking rollers, no guards, no estop, nothing. Middle of winter, lots of sharp knives, numb hands, lots of beer and whisky.
I saw this brisket was a prime. Does the grade of meat make a difference in the end product?
Not so much aside from how the animal is raised. The better and higher the quality is going in, the better your end product. 👍
Hey Joe, Been following you for a long time. Quick question. Which casings are these pretubed ones on the website for PS? Im not sure which to order. Thank you in advanced
They have to be ordered direct. 8003288313
Thanks Joe, I just watched your video. Checked out the PS site and had the same question.
Keep up the good work you do, we appreciate it!
Would this recipe still work the same if I just left out the cheese?
Absolutely 👍
Great recipe Joe, One question, was the weight of the mushrumps before or after sauteing? I know they are mostly water
Looked good. Except the shrooms.. good one joe!
What's wrong with mushrooms? They have the same texture as snails 🐌 🤣
Hi Joe, I know it’s a different recipe, but can I use pickled jalapeños for a cheddar jalapeno sausage. We like the flavor and consistency of heat with jared pickled jalapeños. You have helped with our sausage making and value your opinion. Just don’t know if the pickling will affect the sausage mix.
haha, I've never heard it called 'wash your sister sauce" before, I will be using that. 🤣
That's what they call it in Alabama.
Is there any reason why you didn’t use high temperature cheese ?
Great question, Swiss cheese is aged therefore it's low moisture and melts at a higher temp. 👍
Lmao I’m going to steal “wash your sister sauce “ !!!
Great video...what is the brand of the motorized stuffer? We have a manual stuffer...but man after a while the old man gets tired! Thanks, from the old dude in NC.
I have said it before but you should really work with HEB to get your sausages in store
Joe quick question sir, why did you not add the cheese, mushrooms n bacon while grinding? great n delicous video as usual sir, see ya next one...
What was the meat to fat ratio
Most briskets are naturally 70/30 and that's the ratio you want. If the brisket you use has excess fat, I would trim it back a bit.
If I ever get served sausage with mushrooms in it that pitmaster is gonna have a bad day.
More bacon!!!
so looks like food truck will be open wednesdays only for near future?
We're currently open Thursday, Friday and Saturday 👍
@@SmokinJoesPitBBQwill this be for long term?
Man i wish you can ship those i would buy them
Joe what happened to your last video of you reopening your truck?? I was watching it all of a sudden said i couldnt watch it. I wanted to hear what happened
Nice. Looks Great.
#STAYSAFE
#PHILLYPHILLY 🇺🇸
why don't you open a location again. you make good food
Can you send me the brake down in pounds and grams please thanks