Jeremy's face when he looked at you dangling some unfinished slices was absolutely priceless! I had to rewatch it about 10 times before I could finish the video 😂.
Made 5# of mostly beef dogs- 24-26 sheep casings for a better fit in a bun. I used Chad’s pre-mixed package add the required amount of cure let them dry in the fridge overnight and smoked them the next day… these turned out very delicious, it is a good mix of seasonings. Thanks for making this round of sausage making so much easier for me Bradley I will definitely be buying more soon.
First of all, I love this kind of "a little bit of everything" video. When Jeremy said he was taking that big smoker to Texas, I was hoping that we'd see the two of you in a video. And finally, rack vs. slab of ribs, from what I've seen, is a regional preference.
Just put 10lbs in the fridge to bloom, will go on the smoker (hot at 180F, no cure) tomorrow. I did 65% pork shoulder and 35% tri-tip beef just cause that's what was on sale ($1.49/lb pork-yes!). I did 10lbs of meat and got 28 sausages using 32-35MM Hog casings. I just used Chuds spice bags without mods to establish a baseline, will probably add some stuff next time. Stuffed all without a single blowout! Soaked the casings for 3 hours and then rinsed them out (LEM).
made up a batch of beef/pork sausage and never before tried chicken sausage this week with the new starter kit. Both were a hit with the family. Thanks for making this so easy!
I 100% agree you are on to something here but why not add a small pre- measured packet of pink salt for those who choose to cold smoke. To top it off include the casing as a complete kit. I know personally I would pay for a "kit" rather than buying everything needed separately. I bet if you took a poll 90% of your followers would agree. Great fun video!!!
I have had some sausage Kits in the past that featured casings and spices. The casings were "home pack" or short pieces +/- 2' not fun to work with. The premium casings are going to be a full hank of natural hog casings or pre tubed natural hog casings these casings are 4' in length or longer. Chud had a great idea selling his spice package. The curing salt #1 is easy to buy on line, lasts a long time.
This video was excellent. I loved the change of pace being in the chud shop. Also it's cool as a long-time viewer to see you in the shop amidst all of these things that came into being as a result of your labor. Can't wait for even bigger and better things!
got my first three packets of "Nice & Plump"...made my first batch of sausages evah (yep said with a New England accent). thank you for this very easy way to make these, they are in the fridge cool drying...and I will put on the smoker tonight...
Brad, I finally got around to making a batch of sausage using your seasoning mix and it the sausage was fantastic! As a busy dad of 4 kiddos anything to save time helps and this seasoning pack is a game changer. I have measured out the ingredients myself in the past and produced some tasty sausages but this is my new go-to. Delicious in its own and a good base to experiment with. Thank you for doing this!
DOIN COLABS, LETS GO BROTHA! Just bought my first sausage stuffer because of you.. thank you for making things look so simple and achievable!! Keep goin brotha
I’m pumped to try this out! It’s such a task to weigh out individual ingredients along with all the 97 other steps to making sausage. Also digging the “a day in the life of” style video.
I have to say, I am with Evan on the slab for spare ribs and rack for Baby Backs. BTW, Chili’s called them racks. Made 5# of Chud Seasoned turkey sausages for my gorgeous bride.
This is awesome! You should model your sausage consumables you sell after what the bearded butchers are doing with their's. Like an all in one sausage kit with everything included
I just purchased the Hakka sausage stuffer because of watching your channel, and all these other sausage making tools. I'm eager to give it a try. It would be awesome if you could do a video about making and/or using celery juice powder instead of Prague powder 1. Regardless of your opinion on that topic, I would be interested to know your thoughts on it. Your content is so good! Thank you. I'll give your new sausage seasoning a try soon!
Man, I drove by the Chud shop the other day and I thought you were building a personal submarine. Never thought it might be a Yuge smoker. Would love to try the sausage thing but I have none of the equipment, other than the smoker. Looks great though. Well done!
I thought you used to run the meat through the grinder twice in your prior videos? Anyway looks great. Makes me want to buy a grinder and stuffer ! Keep those videos coming !!!
Bradley, used your new starter mix to make your Jalepeno Cheddar sausage. Came out beyond amazing! Quick question, per your advice, I added 6 grams of #1 curing salt per 5 lbs of meat. Should I spice and allow the meat to cure for 24 hrs PRIOR to grinding - or should I grind the meat first and then spice it AFTER and let allow it cure overnight. Your videos show both methods, but I want to be very safe. I am not cold smoking, as my pellet grill can’t go below 180 degrees F, but I want to add the curing salt and curing time for extra safety.
Great video....looked like a fun time.....I was wondering though, what size meat grinder (.5 HP, 1HP etc..) might you recommend to the casual sausage maker? Thanks
Grabbed a bunch of this for some parties we are going to do. If I wanted to roll this into jalapeño cheddar would I simply add jalapeños and cheddar in the proportions from your video on that. I made that last fall and substituted venison for some of the beef and it was phenomenal. I’d like to know if anyone has used dried jalapeño flakes and how much they would use to the mix? Might be a lot more consistent in terms of heat level…
Jeremy's face when he looked at you dangling some unfinished slices was absolutely priceless! I had to rewatch it about 10 times before I could finish the video 😂.
I know right!! 🤣😂
😂
I had the same thought!😂😂😂
Time stamp?
Same!
Love the camaraderie amongst you guys! Always supporting each other and giving us laughs while we learn about BBQ. Thanks for all the great content!
Love the collaboration. Evan pimping Brad’s sausage mix is priceless.
Made 5# of mostly beef dogs- 24-26 sheep casings for a better fit in a bun. I used Chad’s pre-mixed package add the required amount of cure let them dry in the fridge overnight and smoked them the next day… these turned out very delicious, it is a good mix of seasonings. Thanks for making this round of sausage making so much easier for me Bradley I will definitely be buying more soon.
First of all, I love this kind of "a little bit of everything" video.
When Jeremy said he was taking that big smoker to Texas, I was hoping that we'd see the two of you in a video.
And finally, rack vs. slab of ribs, from what I've seen, is a regional preference.
I love those videos when the whole gang is together
Just put 10lbs in the fridge to bloom, will go on the smoker (hot at 180F, no cure) tomorrow. I did 65% pork shoulder and 35% tri-tip beef just cause that's what was on sale ($1.49/lb pork-yes!). I did 10lbs of meat and got 28 sausages using 32-35MM Hog casings. I just used Chuds spice bags without mods to establish a baseline, will probably add some stuff next time.
Stuffed all without a single blowout! Soaked the casings for 3 hours and then rinsed them out (LEM).
No pink salt. What temperature was your smoker set at when you did them? I'm gonna give this a go 😅
That looked like such a fun day. Hanging out with friends on a rainy day smoking meat, and eating what everybody cooked. Perfect!
made up a batch of beef/pork sausage and never before tried chicken sausage this week with the new starter kit. Both were a hit with the family. Thanks for making this so easy!
Thanks! This far more interesting/informative and entertaining than you’ll ever find on “TV”.👍
I 100% agree you are on to something here but why not add a small pre- measured packet of pink salt for those who choose to cold smoke. To top it off include the casing as a complete kit. I know personally I would pay for a "kit" rather than buying everything needed separately. I bet if you took a poll 90% of your followers would agree. Great fun video!!!
I have had some sausage Kits in the past that featured casings and spices. The casings were "home pack" or short pieces +/- 2' not fun to work with. The premium casings are going to be a full hank of natural hog casings or pre tubed natural hog casings these casings are 4' in length or longer. Chud had a great idea selling his spice package. The curing salt #1 is easy to buy on line, lasts a long time.
I agree
Jeremy had that Mad Scientist big brain fully engaged analyzing the spices. I've never seen anybody so deep in thought while tasting a sausage.
MJY in the Howz, along with Evan and Jeremy, the all-stars of Q.
Oooh yes please!! Very excited for all things Chud this year and hope the brand really takes off!!!
This video was excellent. I loved the change of pace being in the chud shop. Also it's cool as a long-time viewer to see you in the shop amidst all of these things that came into being as a result of your labor. Can't wait for even bigger and better things!
The whole crew is there!
Def getting some homestarrunner vibes from the plump little sausage boi!
Man, I'd love to just come chill with this crew! Looks like a great time and great bbq.
got my first three packets of "Nice & Plump"...made my first batch of sausages evah (yep said with a New England accent). thank you for this very easy way to make these, they are in the fridge cool drying...and I will put on the smoker tonight...
I bought your sausage mix. It’s really good. Thanks!
Looking good! Makes it easy for anyone looking to give sausage making a try. 🍻
This is what bbq’s all about, get your mates over have a few brewskies, good company and a few laughs, love it fellas
Brad, I finally got around to making a batch of sausage using your seasoning mix and it the sausage was fantastic! As a busy dad of 4 kiddos anything to save time helps and this seasoning pack is a game changer. I have measured out the ingredients myself in the past and produced some tasty sausages but this is my new go-to. Delicious in its own and a good base to experiment with. Thank you for doing this!
Great video. Always great to see Evan and Jeremy in with you. I just ordered some to try this out. Thanks for sharing. ✌️
Latarian Milton in the background is classic!
Nice sausage party, thanks for the invite. 😂
Great video as always with a good group!
Great video. I made my first batch with this seasoning a week ago and everyone loved them!
I want to be invited to hangout and drink beers and eat bbq w this group. So jelly haha
My 4 favorite TH-cam celebrities. Texas Monthly #1 BBQ joint in the making?
DOIN COLABS, LETS GO BROTHA!
Just bought my first sausage stuffer because of you.. thank you for making things look so simple and achievable!! Keep goin brotha
Love seeing the other tubers there!
after I get a stuffer I will for sure be ordering some of this.
The asmr episode with some nice rain noises
I’m pumped to try this out! It’s such a task to weigh out individual ingredients along with all the 97 other steps to making sausage.
Also digging the “a day in the life of” style video.
Hi mr. Chud I just finished my first sausage made from your mix and it was awesome thank you and I highly recommend it.
I love it when the #BBQTube gets to hangout, have fun, and make delicious content!
I’ve been eating slabs of ribs for over 50 years and they are definitely spare ribs.
Just ordered a three pack...it's gonna be a great time saver. Thanks!
Dang it Man. That packaging works.
Congrats on the new product launch.
It's look delicious and you did a amazing job making them home made sauges
Just ordered a couple of bags, gotta support a brother.
Jeremy made it to Austin. Good to see! Nice video! :)
Just ordered a 3 pack and can’t wait to make some sausage! Thanks Brad!
Ordered the 5 pack the day they went on sale and got them the next day. Can't wait to try it out.
I love watching your vids love everything you bring to the table cant wait to try your new ez spice pack
Solid work Bradly, I shall be purchasing.
Slab spares, Rack baby back, my humble opinion. Keep up the Fantastic work yalz!
That snap, unbelieveable.
Great looking sausages. A perfect blend of pork and beef. Cheers!👍👍✌️
Jeremy sure has been eating well since I saw him at the Goldee's class! Life is good eh? Order placed!
Brilliant product.
I'd love to see you experiment with different spices and cuts of meat for sausage... Possibly a collab with @OrdinarySausage ?!
Another fan-taste-tic one! Keep on going! Love this "vlog" style. Greetings from Germany.
Love that you use meat from HEB since it's down the street. Even better that you live in Austin too.
I think the sausage man needs to have the foam chud hat on!!!
Got the Yoder on deck?
Is this an all star video?
❤ the content Brad... 'ppreciate you bud
Pat!!! Cool dude for sure. Thank Joe for pre-seasoning my next smoker 😂
I’ve been intimidated by making homemade sausage, this finally convinced me to try it.
Warning! You will NOT want to share these. Go ahead eat them all, no one is judging
Stopped video immediately to say I love the rain audio, sounds like you're deep frying a turkle. Carry on
Awesome new addition to your merch. Best of luck
I vote slab for spare ribs. It just sounds right.
You guys are great
The Mad Scientist contemplation on the taste is priceless.
"You shut your mouth when you're talking to me!" HAHAHA
Killinnn it bud😊
I have to say, I am with Evan on the slab for spare ribs and rack for Baby Backs. BTW, Chili’s called them racks. Made 5# of Chud Seasoned turkey sausages for my gorgeous bride.
This was a great video Brad! - Nice mix - The new Sausage Starter Mix "SSM" looks like a weiner (I mean winner!) - Cheers!
Definitely a rack of ribs!!..also, is there a substitute for milk powder
BBQ/Fishing Proverb #69: Slab is for Crappie, Rack is for Ribs!
"You shut your mouth when you're talking to me Brad" should always be the outro from now on... LOL
I can't wait to do this! Great video as always.
going to have to try this out
Thank you so much for this❤😊
Looks good! Going to try the mix!
This is awesome! You should model your sausage consumables you sell after what the bearded butchers are doing with their's. Like an all in one sausage kit with everything included
SWEET DEAL !
Just ordered some.
I just purchased the Hakka sausage stuffer because of watching your channel, and all these other sausage making tools. I'm eager to give it a try.
It would be awesome if you could do a video about making and/or using celery juice powder instead of Prague powder 1. Regardless of your opinion on that topic, I would be interested to know your thoughts on it. Your content is so good! Thank you. I'll give your new sausage seasoning a try soon!
Just want to chime in about the slab vs. rack. My first thought is a comparison. Some people say “soda” some say “pop”.
Man, I drove by the Chud shop the other day and I thought you were building a personal submarine. Never thought it might be a Yuge smoker. Would love to try the sausage thing but I have none of the equipment, other than the smoker. Looks great though. Well done!
That's look delicious bradley
I got 4 bags just need time to make now
10:17 - Shout out to the "Full Story of Latarian Milton" in the background. 😂
Awesome video!!
@10:17 "It's fun to do bad things!" IYKYK
I thought you used to run the meat through the grinder twice in your prior videos? Anyway looks great. Makes me want to buy a grinder and stuffer ! Keep those videos coming !!!
well, you win, i just ordered some sausage mix after this.
Nice & Plump!
just placed my order!
Bradley, used your new starter mix to make your Jalepeno Cheddar sausage. Came out beyond amazing!
Quick question, per your advice, I added 6 grams of #1 curing salt per 5 lbs of meat. Should I spice and allow the meat to cure for 24 hrs PRIOR to grinding - or should I grind the meat first and then spice it AFTER and let allow it cure overnight. Your videos show both methods, but I want to be very safe. I am not cold smoking, as my pellet grill can’t go below 180 degrees F, but I want to add the curing salt and curing time for extra safety.
If there's ever a Chud/Mad collab in Aus, be sure to give us a heads up. You and your families would like it here.
Wish you sold the casings along with the mix... Will be getting some anyway. LOL
Yeah I bet this mix with some cumin tossed in would be awesome.
In Alabama, we call spare ribs a slab. Score one for Team Evan.
Totally slab for spareribs and rack for baby backs.
I associate rack with baby backs and slab with St Louis.
Great video....looked like a fun time.....I was wondering though, what size meat grinder (.5 HP, 1HP etc..) might you recommend to the casual sausage maker? Thanks
Great video!!!!!
Grabbed a bunch of this for some parties we are going to do. If I wanted to roll this into jalapeño cheddar would I simply add jalapeños and cheddar in the proportions from your video on that. I made that last fall and substituted venison for some of the beef and it was phenomenal. I’d like to know if anyone has used dried jalapeño flakes and how much they would use to the mix? Might be a lot more consistent in terms of heat level…