Al Pastor Sausage...fail | Chuds BBQ
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- เผยแพร่เมื่อ 6 ก.ย. 2024
- Can you put pineapple in your sausage? Find out now!
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Pastor sausage
3629 Pork butt
72g salt
9g pink
10g Black Pepper
20g Ancho
20g guajillo
5g arbol
5g thyme
5g oregano
15g garlic
10g onion
10g cumin
10g brown sugar
25g achiote rojo
130g milk powder
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to 90% of commenters 1:35
Have you tried boiled and caramelized it, like if you try to make jelly, but without disintegrate it.
Have you tried casting a wizard spell over the pineapple?
Just out of curiosity just throwing this out there , but can you actually take a already cured ham grind it into sausage maybe add a small ratio of pork shoulder then add the pineapple ??? Just thinking how people put pineapple on easter ham and it stays perfectly fine , maybe its the higher salt content let me know what you think 🤘🤘🤘or soak the pineapple in some alcohol 🤔
what about dehydrated pinapple chunks and let the meat moisture rehydrate the pineapple while its smoking?
Uh...the obvious choice is pineapple dumdums.
Holy smokes that pineapple doesn't mess around! Research for the benefit of mankind is not a failure...you my friend are the sausage maestro! Good job Brad!🤘
I agree! This video is a good cautionary tale.
Your al pastor sausage recipe looks great, btw.
no it doesnt..use canned pineapple, the canning process destroys the bromelain
th-cam.com/video/0rglnhxBaRM/w-d-xo.html look what this guy did!
What Fredo said, Wouldn't canned pineapple work? You can use it in jello, but you can't add fresh pineapple to jello for the same reason that the sausage failed.
Hey Brad, I recently made al pastor sausage and turned out pretty well. Knowing about pineapples vendetta against proteins I used pineapple juice as the liquid component. The juice adds all the flavor and a little sweetness to balance things well. I used all of your techniques as you inspired me to try sausage making. You could also try making pineapple juice ice cubes since you’ve suggested used ice as the liquid in other sausage videos.
You're completely right, buddy! Thats exactly how we cook real pastor in mexico, we wont leave tha pineapple in direct contact with the meat for a long time, it's just for serving the tacos!!
That’s exactly how I make my al pastor. I think the idea of pineapple juice for the liquid is on point!!!!
Could also use canned pineapple
@@reese2694 My mom's family was from the generation of Jello salads and would always lecture about not using fresh pineapple. Canning destroys the enzyme.
This is life and shows a great person to admit they aren't perfect especially in the world where editing can make it seem that way. Awesome Brad! Thank you for this.
Yeah my respect for him has gone up for showing this
I appreciate that you can post a fail and teach us all a valuable lesson. Thank you
This is great. With social media, the audience tends to only see the finalized product and how “easy” it was for the creator to achieve success. Thank you for posting the painstaking process of mastery! 👏👏👏
You have to cook the pineapple first to deactivate the bromelain. You should definitely watch 2 Guys and a Cooler. He successfully made a sausage containing pineapple. Best sausage/charcuterie channel on TH-cam
Yeah, a quick google shows cooking to 176f works. Also soaking in vinegar or another acid will also break it down, though that would be much harder to compensate for.
I think if you hold the pineapple at 80°C for about 10 min it'll deactivate the enzyme, but I'm not sure what that'll do to the texture of the pineapple. Worth experimenting with, I think.
or use canned pineapple/juice as the canning process destroys the bromelain
@@fredocuomo5386 Yeah, I'm just wondering if carefully heating the pineapple to just the right temperature to neutralize it might result in pineapple that's a bit less mushy and fresher-tasting than using canned, which is cooked pretty heavily.
Here's a thought: smoke or grill the pineapple and get a little caramelization on the sugars in the fruit just like when you cook the dish the traditional way.
Brad thank you for sharing this video. I watch several other bbq channels (Malcom Reed, Heath Riles, Mark Williams, Kosmo, Jeremy Yoder) and I’ve yet to find a video someone posted of something they failed at. I’m very happy you did. We all need a reminder that even the pros make mistakes as well. Thank you again
Smokin’ Joe sent me here. Definitely subscribing.
I read that soaking pineapple in vinegar deactivate them bromelian. I’m going to try to soak in vinegar then dehydrate and grind it to see if it works.
Mad props for showing an experiment fail. Frankly, one of my fav parts of bbq is the little failures that teach you what not to do the next time. Thanks Brad!
I’m actually super happy you posted this.
Too many folks on YT only post “perfect” recipes with “perfect” results.
This is REAL and unfortunately a waste of food but totally valuable information
Best day of the week. Chud Day!!!!
What if you finely diced, then roasted (to break down the enzymes ahead of time) the pineapple beforehand? Would eliminate some of the excess moisture, and I think it could impart some of that great charred/caramelized pineapple goodness that I love in an Al Pastor. Regardless of the "failure", I appreciate the video a lot.
I wish there were more fail videos. I've learned so much more from fails and would love to learn from others learning experience. Thanks for the vid
What about dehydrated or freeze dried pineapple? I’d imagine the pork juices would bring back to life the pineapple flavour without the excess liquid and acid
I had the same thought
Same here. It sounds like a good idea, right?
That’s some nice kit. And the mixer! No more cold aching painful hands!
Brad, thank you for the reality of real experimental cook....real is real!
Thanks for taking the time and spending the money to show us what not to do and explaining on how to possibly make it work.
That grinder has been on my 'watch list' for a year now... done watching. I have their slicer (for my smoked bacon and pastrami) and it is amazing!
Respect! Would like to see explanation of your prep table with burner, how that’s set up, how you clean table between raw meat and cooked and after, etc. Thanks for awesome content.
If your viewers learn from your mistakes, then buddy, it's not a fail. Grilling/BBQ is a never ending quest for knowledge. We appreciate when pitmasters post their "fails" as it's all educational.
So the only way to inactivate bromelain is to heat it up to 80 for at least 8 min, or at a lower but for longer. Usually can pineapple goes through a treatment that denatures the enzyme if you want to try this again.
Cold smoking them probably just accelerated the proteolytic action, it seems to be maximal between 20 and 45°C, might depend on the protein though.
Sous vide pineapple. 😂
5:28 , the only essential step you forgot to teach Jeremy about sausage making
Oh Snap!!! What a wild ride!! Looks like that pineapple had it's way with those sausages😅. Great Video Bradley!!
2 Guys and a Cooler posted a video about 5 months ago of a pineapple sausage. Cooking the pineapple first denatures the enzime. You should give it another shot. Video below
th-cam.com/video/0rglnhxBaRM/w-d-xo.html
Not gonna lie, it was badass seeing Teddy's on there. Its not everyday you see someone post something from Weslaco.
A quick search on Google shows that heat and acid should break down and neutralize the bromelain. One suggestion was to place the chunks in vinegar for a couple of hours. I'd then rinse thoroughly in a baking soda solution to neutralize the acid and then bake them until almost dry. Don't know what the flavor profile would be after all that however.
First, the pineapple had to be heat-treated. To destroy the enzymes in it that break down meat. Papaya and kiwis also contain these enzymes. That's why it's so good to eat some of these fruits after overeating.👍😜
Love ❤️ the honest review 👌! Hate hate hate every you tube DB that says EVERY food is GREAT! Thank you for the honest review!!!!
Bromelain is a thiol protease. The enzymes in bromelain are inactivated once they have been heated to about 158° F. Boil the pineapple whole until it reaches an internal temp of 160° F.
Hi Brad!
Love your show! Following from Sweden. I’m a sausage maker by trade. I made a Currysausage with pineapple. Never use fresh ripe pineapple. Use canned it works.
Keep up the good job
I love that your not afraid to share your fails!
In a pinch
I've substituted mandarin(w/ small squeeze of lime) for pineapple for Al Pastor
As a new BBQer, it's super helpful to know how the pros adjust after messing up a cook or recipe. Kudos!
I honestly give you props! Nobody ever shows their fails. Good dude right their
We have a local meat shop that makes a cheese pineapple brat. I made it and it was okay, but thought it needed more pineapple flavor. I was thinking of trying fresh pineapple instead of canned. You just saved me a bunch of time and $$$! Thanks!!
I've had many culinary failures over the years...some serious...some not so serious...This was an example of 'not so serious'. If they tasted as you expected, you're ahead of the game. I've eaten plenty of ugly foods that pleased my taste buds...these appeared to be perfectly acceptable. Placed between a bun and topped with a salsa would certainly give these sausages a passing grade. Thanks for another excellent video!
Good to see failures along with the success, resembles true life. Can't tell you how many times I've failed only to learn from my mistakes. I like being able to learn from the mistakes and failures of great BBQ masters
Agree with Dole canned pineapple and/or juice. The canning process denatures the enzyme eliminating its effects. Also, freeze dried pineapples would work if you need solids in the final product.
You could've just never posted this. Pretty cool that your willing to post fails also. Enjoyed it.
My local butcher makes some sausages with pineapple and they’re great. No idea how they do it. Another place also makes “pineapple brat burgers” and they’re absolutely amazing
Put the pineapple pieces in vinegar for a couple of hours, since the pH of vinegar is about 1. The acid in vinegar will break the structure of bromelain and, thus, deactivate it.
Both you and Smokin' Joe's videos were great. Lots of good information - We learned something from you guys
You got a new grinder, nicely done.
In order to deactivate the Bromelain enzymes in pineapple, you need to heat fresh pineapple to at least 176 F for around 10 minutes. This will denature the enzymes rendering them inactive. You could also use canned pineapple, since the pasteurization process deactivates the natural enzymes as well. This is a well known fact to those making jello with pinapple. Fresh pineapple will prevent jello from forming but the canned form will work.
You have to use pineapple that has had the enzyme denatured. This can be done by pasteurizing the fruit or juice above 185 degrees. Canned pineapple will also work as the canning process heats long enough to pasteurize it.
hey brad, I know you said you grilled it but to denature and neutralize the Bromelain enzymes you cook the pineapple first @ 185 for at least 5 mins maybe try cooking it in a cast iron skillet. love the content
Hey! Have you ever considered making al pastor and then using it to make a boudin style sausage instead of fighting the pineapple? May be cool to use Mexican style rice and other components in the sausage.
The other comments about using pineapple juice as the liquid instead of the chunks are also smart.
Love your content! Thank you for everything!
Much respect for showing a fail! We all have them.
To deactivate the Bromaline enzymes in a pineapple it needs to be heated to 158° F for just a minute or so but it Has to be 158° throughout the entire the pineapple. Juice producers use this in pineapple juice that is sold over the counter or in frozen concentrate.
One of your better videos man! Never be afraid to fail. I'm not an expert on pineapple but I attempted Al Pastor in my oven and the same thing happened. Pure mush! From what I've researched, canned Dole Pineapple Juice is pasteurized which kills off the bromelain. Read that awhile ago so maybe do some reading on it yourself.
I hope that you don’t give up on the Al Pastor sausage.
Here is an idea you tell me if it will work or not. Try using dried pineapple. That should remove most of the moisture that leaches out from the pineapple during the smoke and even though it is dried I would still freeze it hard before adding it to the meat
Maybe replace the pineapple chunks by adding a small amount of pineapple juice to the water/chili paste mixture you made for the mix? Pastor sausage sounds like a hit if someone masters it
I know fresh sounds better, but canned pineapple chunks have the bromelain cooked out of it. It does not mush the meat up. Grilling the pineapple can do the same thing if you bring the temp up high enough too. I have failed a LOT at pastor and korean kalbi type dishes due to that enzyme.
Hey Brad. 2 guys and a cooler made a pineapple sausage successfully. What he did was grill the pineapple over 185 degrees for about 5 minutes and that neutralizes that enzyme. He also added an egg to help with the PH. Worth looking into to nail down the AL Pastor sausage.
I did some research and looks like salting pineapple can activate/pull out the bromelain - slice and salt for a couple hours, rinse with water, and then freeze & try again?! Love the experiment!
I just had 2 thoughts, since bromelain is killed when it's heated you could do 1 of a few things. One you could take the pineapple blend it up and cook it down to a syrup and put it in there. Two you should be able to used canned pineapple since it's heated in the can. I think the syrup idea would work good but might make things too sweet, but try out the canned pineapple and see what happens.
Hey brother, I have been able to pull it of with very small dice, dehydrated and coating with a touch of baking soda, powdered sugar after dehydration. I make a pineapple teriyaki sausages.
O.K. your answer awaits it-pineapple-self in the blender! Use about half the original amount you did, pulse lightly. Do freeze. Speed is of the snake in my boot essence! The harder the porcupine fruit is worked (heat added) the faster the reaction is able to occur in the sausage itself.
The other little secret is to blend the sausage itself prior to casing in small batches! The end result is not allowing the pineapple to sit and react with the protein for extended periods of time before the smoke slows/halts the reaction. One horse collar, on the smoker, rinse repeat. Cook time is extended and variable BUT the process results in plump firm sausage.
Tiefenthaler Meats in Iowa makes a few varieties of bratwurst with pineapple tidbits. Their success is that they are frozen, raw, uncased brats that you cook from frozen.
The digesting enzyme responsible for this issue can be denatured and rendered completely ineffective by heating it to over 120° F for about an hour. This will affect the flavor, that's one of the reasons canned pineapple tastes different than fresh. Either way your channel is awesome! I love your cooking and metal working content. Keep up the good work!
Have you tried canned pineapple? I use it in a lot of marinades and it doesn't seem to have a negative effect on the meat. After using fresh pineapple and juice with disastrous results I read that the canning process destroys the bromelain.
I just looked this up and canned is cooked to the point to negate the enzyme.
Love this video - fails are just as important
OK Brad I think I got it:
Step 1: cold smoke pork first, then chill then grind into sausage
Step 2: add frozen pineapple larger chunks so that it has less time to thaw and leach out enzyme
Step 3: quickly make sausages small batch
Step 4: bbq right away on Weber over coals
In conclusion: this should work in theory because the actual time the pineapple has come in contact to meat should be under the recommendation of no more than 45min exposure time since you have already cold smoke the meat….I say this will work…. Prove me wrong bud….luv the channel keep it up!
Watched both episodes. Joe's look great...but we actually learned something from yours. Thanks for falling on the sword... ;-)
Appreciate the video and transparency. Not many people have integrity these days. Team Chud!
You can 100% use pineapple in sausage. You just have to denature it. Cooking it to 185 or 190 degrees will kill bromelain and prevent it from breaking down meat. After, you can easily incorporate it into sausage without having it cause texture issues.
most canned pineapple is also denatured already and should be fine as well.
I appreciate you showing your failure as much as your successes. It’s one thing to tell people “don’t” do something, it’s another to show them why. Thanks!
This is really a great video. Failure is the best way to learn. So I read that the bromelain is deactivated during the canning process. Maybe try again with some canned pineapple?
Why don't you sous-vide the pineapple at 176f for 30 minutes to denature bromelain then dehydrate the pineapple chunks to remove some water then use that?
Bradley. Grill sliced pineapple until it’s to your liking. The heat will destroy the enzyme. Your meat should not be mushy. Also try dehydrated pineapple pieces. I believe dehydration also destroys the enzyme.
Maybe try soaking the pineapple in salt water or use canned or boiled pineapple. Those can reduce the bromelain. Or even dehydrate the pineapple so the fats rehydrate the pineapple during cooking and reduce the bromelain acidic affect.
Hey 2 guys and a cooler did a grilled pineapple sausage back in October that worked. Love your videos!
I'm a new subscriber Brad, thanks to Mad Scientist. I've been making sausage for years but it's been a few months. I've gone through and watched most if not all your sausage videos and not only have I learned a lot of stuff that'll help me raise my sausage game, I really can't wait to try a bunch of these recipes. Not this one of course.
I actually enjoy seeing the failed side of BBQ. Just this weekend, I f*cked up some briskets really badly. (Fell asleep and burnt them bad). Sometimes these kinds of things happen. It’s all about learning from your mistakes.
Dunno if this helps. Basic chemistry. The problem with pineapple appears to be the enzyme that breaks down the meat. Heating the pineapple (instead of freezing it) before incorporating it into the sausage should neutralize the enzyme. Worth a try...
as a former chef who worked in michelin starred restaurants my advise to you is to use canned pineapple as the canning process destroys the bromelain..ive used canned pineapple pulp and juice to marinate scallops, shark, mahi mahi, tuna, lamb, and goat with great success..use pineapple canned in juice with no added sugar
even tho it was a failure it was still a good video to show others what not to do..im a big fan of you and mad scientist bbq, even tho i was a chef i never got into smoking or charcuterie but respect those who do..i learn something new every video and look forward to the next one
edit: you could also cook the pineapple in juice at 176°F for at least 10 mins to deactivate the bromelain and then filter the pulp from the juice using the juice for your water/ice
Brad,
How long did you let the pineapple freeze for? Bromelain, is a Protease Enzyme in pineapple which breaks down other proteins. When you freeze the pineapple, it denatures the enzymes which makes the Enzyme less effective. My guess is that the pineapple didn't freeze long enough.
One thing I just noticed is that you used fresh pineapple. Switch to canned chunk pineapple. The canning process (heat) destroys the enzymes that break down the meat.
Hey Brad, Been watching the sausage making videos. If your looking for another video to make could you do a video laying out things to consider and initial equipment for the home sausage maker? I’m looking to get into doing this and there’s a lot of great info here, I’m just trying to work my way through it all while taking notes. Thanks man! Great videos and awesome rubs!
Maybe the only way is to remove the cure, grill it maybe use frozen pineapple chunks just before stuffing… That’s usually what sausage looks like when the farcemeat is separated from poor temp management during grinding. Wonder if canned pineapple Is less enzymatic
Fabulosity. A game effort and a teaching moment. CHALLENGE 2 should be making homemade bulk chorizo and using it to stuff and smoke a porchetta.
Thanks for the fail video. We all fail with cooks but rarely post them for The Gram or The Tube. Either way, I guarantee it was better than the sausage I had at an un-named restaurant in Dallas I had for dinner tonight.
So if I get a hank of particularly tough casings I'll mix in a bit of pineapple juice when I soak them to soften them up a bit. Obviously fresh pineapple just isn't going to cut it. But - I wonder of the acid that causes this to happen would be removed if you used dehydrated pineapple. You'd probably have to cut back on the amount due to the sweetness, but maybe that would work. I'd love to see you try it!
A quick google shows cooking the pineapple to 176f works. If I was attempting this I'd probably slice it into rings, use sous vide to about 180 to cook it, then cool it, cube it, then freeze it. Going rings first (and using sous vide) is all in hopes of keeping the pineapple more intact.
The unsuccessful cooks are great to learn from, thank you for sharing!
You smoke some, you grill some. But you barbeque. You barbeque to smoke another day!
Great video, I was thinking to myself was wanting to see a fail video.
Not sure if you ever want to try this again, but Bromelain is inactivated by heat. Bromelain breaks down past 158*F (70*C), and a scientific journal I was taking a gander at indicated that 8 mins at 80*C (176*F) is enough to completely break down the Bromelain in pineapple. I'm not sure how to put that into practice or make it viable with fresh pineapple from a cooking perspective (without making the pineapple mushy, maybe searing it? But 8 mins is a long time to cook in a pan), but it's interesting to take into account, at least.
I used dried pineapple. Worked out great.
Hey bro always love the content. My brother is a butcher of 20 years and a sausage master and has one they’ve been selling for years now called Hawaiian Mafia that has pineapple in it. Don’t know what his secret is but it’s a top seller for sure.
Keep it real like this. This is still a fun video to watch. I see recipe failures in restaurants all the time by some excellent chefs, it comes with the territory.
Same as with making grandma's jello concoctions - use canned pineapple or it fails. The canning process kills off the enzyme.
I am by no means an expert, but I just watched a 2 guys and a cooler sausage video that incorporated pineapple and he said the trick was cooking the pineapple to 185 degrees to denature the enzyme before putting it in. I hope you will give it another try. I always enjoy the content!
Man that sucks... I love Al Pastor... Thanks for the honest review
to kill bromelain you have to heat the pineapple. here's what I think needs to happen - puree the pineapple, pour into a baking sheet, and then bake it at 250 until you're left with a reduced jelly, and add that to your sausage. Maybe add a little baking soda to it to also neutralize the acidity
Love this video. It's great you can show what not to do as well! Keep up the excellent work Brad! 👍
Can try denaturing the enzyme by heating the pineapple above 155F beforehand. I think canned pineapples can also work. Cold smoking probably brought the enzyme to its most effective temperate speeding the tenderizing process.
Maybe smoke them without the pineapple and then slice them up and toss them in a pineapple chutney? That sounds good to me, especially if you put them between some Kings Hawaiian rolls! Thanks for the always awesome videos man!!
Another option is to use frozen pineapple. Frozen pineapple has been pasteurized then frozen, which should completely denature the Bromelain Enzyme.
Have you tried soaking the pineapple in saltwater? Freezing doesn't deactivate the bromelain just slows it. The salt water helps to minimize the effects.