Thank you for your content. A idea for the future video. Could you do a walk around of your meat market. Once again thank you for your content. I have learned alot over the last few years.
Thanks for this video. We've used sous vide before on Kochsalami and had good results. The bonus for us in this video was the multiple passes through the grinder to simulate emulsion. That's a trick we plan to use.
Very interesting video. I never thought of using a sous vide to cook like that. Pretty handy if you don't want to risk going over a certain temperature or don't want any smoke added.
Thank you for another enjoyable video. I have never thought of using a Sos Vide machine for sausages. I might try that after seeing this. It has given me the confidence to do it. Keep it up Duncan.
Im impressed with the performance of that sous vide stick.. I have the same one i bought a while ago, and never even imagined it can do a quantity this big.. Giving me high hopes for the future now 😅. I used plastic zip ties to close this kind of casings for sous vide and they worked brilliant. Much appreciated the recipe and the video, thank you Duncan.
You really need a cooler or insulated container when doing quantities that big. If you just use a normal plastic storage tub you will likely loose too much heat.
Great work as usual. Just made summer sausage with Hi temp. cheese and then smoked to 165 and wow it was good. 75 /25 deer /pork. Thanks for the videos.
Nice video, I make all my hotdogs and bologna with my commercial grinder, I start at 90% frozen and I grind it between 10 and 15 times, I still keep it below 34f, so that makes it semi emulsified, it does make a very nice texture👍👍
Good morning Duncan This looks like a good Bologna to try I was planning on making homemade spam but I'm thinking a change and do a 5# batch of this instead thanks for the video and recipe have a great day and be safe
I've used sous vide for summer sausage many times (similar process, just smaller chubs). It's a great technique. The beauty is you can set it to your final temp and never worry about over cooking the meat. It just needs to reach that temp all the way through, but it will go no higher. I do understand that extreme lengths of time in a sous vide at temp can affect the texture of the final product (talking 1 day or more in the magic hot tub). It eventually reaches a point where it is too soft. There are some real world tests on the Serious Eats site if you want to look that up.
Hi Duncan Is that a sausage linking machine on the lower shelf of your table? If it is can you do video showing how it works. I'm considering acquiring one. Thanks from Nova Scotia.
I really enjoy all your videos. It sounds silly but I'm always kinda glad your bowl cutter is down. It's great to see you make items we can do at home. I have one question, I often use pork back fat from a local butcher. How long can I expect that to last vacum sealed and in a deep freezer.
Thanks for the video! You mentioned that they run the meat in bowl cutter until the emulsification reaches 11. Is that 11 degrees F above your 31f temperature? I never heard this term before. Thanks again! Great video!
i know this doesnt have anything to do with this video but i have been making buckboard bacon and comes out good could you do a video on this sometime thanks also love your videos
Where is the hog ring banding unit come from?? And how much does it cost?? And how much are the staples for it?? I like using zip ties which are plastic and a pair of pliers to tighten them up or cut it off. Im also looking for a table top meat & bone saw, like a butcher-boy brand.
I literally just bought one of them. It was $200, was just on sale for $170a few days after. Google "U shaped sausage clipper". Got mine from the V instead of the rain forest. 5000 clips cost ~$30-50 depending on shipping.
Thank you for your content. A idea for the future video. Could you do a walk around of your meat market. Once again thank you for your content. I have learned alot over the last few years.
Lyoner is with veal. Without veal, it is called Fleischwurst.
We use a rotor blade "Cutter" to make the meat paste. Becomes as fine as cream
yes he mentioned that he would normally do it with his bowl cutter but his was down.
OK dunk, where is Marianski March!!!!!!!!!!!!!!!! Get with the program, we don't care if you are busy 🤣 we want sausage!
He and his wife have a new baby. I'm sure he's very busy. Let's hope for a Marianski March 2025...if the world makes it that far.
@@davidhalldurham Hence the laughing Emoji. But hey we cannot cut him that much slack. Go Dunk Go!
@@davidhalldurham As soon as you said that we are making Baby back ribs I was all in. OK lets eat some baby back ribs in march!
Fun to watch commercial sausage techniques.
I like using sous vide for pressed ham also.
Glad to see more videos again.
Thanks for this video. We've used sous vide before on Kochsalami and had good results. The bonus for us in this video was the multiple passes through the grinder to simulate emulsion. That's a trick we plan to use.
Very interesting video. I never thought of using a sous vide to cook like that. Pretty handy if you don't want to risk going over a certain temperature or don't want any smoke added.
Great content. I use my sous vide for finishing summer sausage. It's great for pasteurization and improves texture, too.
Looks great I am definitely jealous of your shop but I am only making sausage for my family 😂😂
Thank you for another enjoyable video. I have never thought of using a Sos Vide machine for sausages. I might try that after seeing this. It has given me the confidence to do it. Keep it up Duncan.
stunning Duncan !
Going to try this next week - thank you Duncan.
Love your videos - have made several things in the past and can totally relate with your videos.
Nice job Duncan. Looks like a great product. Love your videos
Im impressed with the performance of that sous vide stick.. I have the same one i bought a while ago, and never even imagined it can do a quantity this big.. Giving me high hopes for the future now 😅. I used plastic zip ties to close this kind of casings for sous vide and they worked brilliant. Much appreciated the recipe and the video, thank you Duncan.
You really need a cooler or insulated container when doing quantities that big. If you just use a normal plastic storage tub you will likely loose too much heat.
Great work as usual. Just made summer sausage with Hi temp. cheese and then smoked to 165 and wow it was good. 75 /25 deer /pork. Thanks for the videos.
Great video!! Looks tasty!! Careful with the slicer,, I was hoping you turned it off,, which you did!! Stay safe, stay blessed and have a great day!!
Thank you very kindly!!!
I've been looking for a lyoner recipe. Thanks. I find that a little grainy = artisan and are nice to see .... 👍🏼👍🏼
Thanks for the new video. Question @duncanhenry do you have a video showing the maximum amount of spices you can have in a sausage recipe?
Nice video, I make all my hotdogs and bologna with my commercial grinder, I start at 90% frozen and I grind it between 10 and 15 times, I still keep it below 34f, so that makes it semi emulsified, it does make a very nice texture👍👍
Good morning Duncan
This looks like a good Bologna to try I was planning on making homemade spam but I'm thinking a change and do a 5#
batch of this instead thanks for the video and recipe have a great day and be safe
Your awesome and awesome video be safe out there
Looks good !!
I've used sous vide for summer sausage many times (similar process, just smaller chubs). It's a great technique. The beauty is you can set it to your final temp and never worry about over cooking the meat. It just needs to reach that temp all the way through, but it will go no higher. I do understand that extreme lengths of time in a sous vide at temp can affect the texture of the final product (talking 1 day or more in the magic hot tub). It eventually reaches a point where it is too soft. There are some real world tests on the Serious Eats site if you want to look that up.
Hi Duncan
Is that a sausage linking machine on the lower shelf of your table? If it is can you do video showing how it works. I'm considering acquiring one. Thanks from Nova Scotia.
I think it is a Z linker, they are not cheap unfortunately.
I really enjoy all your videos. It sounds silly but I'm always kinda glad your bowl cutter is down. It's great to see you make items we can do at home. I have one question, I often use pork back fat from a local butcher. How long can I expect that to last vacum sealed and in a deep freezer.
Thanks for the video! You mentioned that they run the meat in bowl cutter until the emulsification reaches 11. Is that 11 degrees F above your 31f temperature? I never heard this term before. Thanks again! Great video!
Probably a joke on "Turn it up to 11" since bowl cutters really turn things into paste.
i know this doesnt have anything to do with this video but i have been making buckboard bacon and comes out good could you do a video on this sometime thanks also love your videos
@duncanhenry - I really want to do this one. Not sure how big a batch I can do. Do you know how long this will keep in a cooler?
Hey Duncan, where can we get our hands on the time/temp tables?
With Back Ham, I cure, cold smoke, and then sous vide. works great...
Thankyou so much. Your content has gotten me into suasage making. Bought both books your recommended, both excellent cheers from ottawa
Wondering if you could share those time/temp charts for killing various pathogens ?
Where is the hog ring banding unit come from?? And how much does it cost?? And how much are the staples for it??
I like using zip ties which are plastic and a pair of pliers to tighten them up or cut it off. Im also looking for a table top meat & bone saw, like a butcher-boy brand.
I literally just bought one of them. It was $200, was just on sale for $170a few days after. Google "U shaped sausage clipper". Got mine from the V instead of the rain forest. 5000 clips cost ~$30-50 depending on shipping.
Where can I find the casings used in this video?
I miss Marinsky March...
Looks Great.
#STAYSAFE
#PHILLYPHILLY 🇺🇸
Hot pickled balogney
that sound good.
It is not molsified well. There is lots of holes. The product is not eye pleasent. Howevere, nice try. Good luck to you.
🇹🇷 Türkçe yazarmısın 🙏