Technique is everything in sausage making. It's not very difficult, but you simply cannot rush the process. There are shortcuts to everything in life and sometimes the differences are minimal. Making high quality sausage in not one of them. Keeping the meat very cold at all stages, flushing the cases and letting them soak, letting a pellicle form overnight before smoking, etc. all take time. You did a great job (as always) conveying this. Great vid.
@chrism.8105 Жыл бұрын
The thoroughness of your presentation is a total reflection to your passion for the art. You are a Culinary Educator par excellence. Thank you
@ronalddore2872 Жыл бұрын
My brother and I have been making sausage for over 50 years and I'm still learning little tips on how to improve our game. Thanks for all you do! I keep hearing about these Texas Hot Links, definitely going to have to give them a go next time we make our smoked kobas.
@canadianmale7610 Жыл бұрын
They are very legit.
@markrobino6617 Жыл бұрын
What a brilliant video. No kidding. Sharp and polished...mastery of the medium. Especially appreciated the visual instruction during the stuffing process.
@uuzd4s10 ай бұрын
Lived in SE Alaska for 15 yrs and the wife was working for a Salmon Fishing Charter & Smokehouse down on the Ore Coast when I met her. The Salmon fishing in AK is World Class and we always had fresh caught Salmon to enjoy. I guess where I'm going w/ this is while the best Smoked Salmon cures & smoke methods are the simplest, you really need to adhere to some particular steps and methods during the brining & smoking process to get a quality product. Anyways, I've never made my own sausage but after seeing your methods, tips & recipe's, it's gonna happen. Just want to say Well Done and Thanks for sharing your knowledge expertise on the subject, it gives me the confidence to try this out! 👍
@richardallcox9083 Жыл бұрын
Perfect instruction. For years I've been trying to get that snap and this works everytime.
@johnmiller-kr4jy Жыл бұрын
Good morning Eric Great video , very informative. I have used your casing soaking with baking soda after a through flush works fantastic, This makes a great video for newbies and seasoned home sausage makers, excellent content as usual from start to finish. Thanks again and have a great day
@luanawiley85547 ай бұрын
I'm so glad Michael Scott found his passion after leaving Dunder Mifflin. Haha, for real though I am learning so much through this channel. Thank you so much!
@robinradenbaugh7074 Жыл бұрын
Thanks Eric! Great instructive video. I'll try baking soda to improve snap. 👍👍
@shaunjayes8842 Жыл бұрын
Thank you for this, you have a real gift for explaining everything clearly and logically. I have been making boerewors (I'm South African) and sausage for about 10 years now, and I can't believe how much I have learned from your channel. It's now my new go-to binge watch, on KZfaq. Please keep them coming.
@2guysandacooler Жыл бұрын
You're very welcome! Thanks for watching😉
@andrepatterson7058 Жыл бұрын
I don't know how i miss this video. But glad you made it. 👍🏽👍🏽
@elsos8711 Жыл бұрын
Ok, I made some close to phenomenal sausage last week, a little looser than I wanted, but I'm getting there. So I used vinegar to the casings for a couple of hours with the casings. Have you seen any difference instead of baking soda? Thank you again for all the time you put in these videos, it really shows!! ❤
@toddstropicals Жыл бұрын
Excellent video as always, some great tips! If anyone follows your steps here like I do you will be amazed.
@lakeshavallejo7889 Жыл бұрын
Thank you for explaining how to do it correctly. I hope someday to be the best sausage maker in my area. Stay blessed!
@oregonpatriot1570 Жыл бұрын
17:15 One of the BEST TIPS for any cased meat. No matter how careful you are, how much you do everything right, it's almost impossible to keep rendered fat from pooling between the casing and sausage. (especially smaller stuff like pepperoni and pepper sticks) It's easier if you hang your links, because the fat will pool at one end, but if not? Leaving places for the fat to drip out makes perfect sense. This is something I learned the hard way after several disappointing batches of pepper sticks. _Using collagen casings, I was about to give pepper sticks up all together because of the loose fat filled casings!_
@rickescover1862 Жыл бұрын
@oregonpatriot1570: Fat renders at 175% f . Try this, place sausage in smoker start your smoker @ 120% f no smoke until casing dry to touch about one hour. Raise temp to140% f add smoke for two hours, Then set the temp to 170% f until you have reached the desired internal temperature. This process has always worked.
@georgesevelle8778 Жыл бұрын
Yet another great video. Thank you for what you do it helps all of us be better at the craft.
@davidhalldurham Жыл бұрын
Excellent video, Eric. Lots of great information.
@imtired20 Жыл бұрын
Another great video Eric. This is the one I've been waiting for. I have a problem when I smoke sausages. The taste is great but the casing is like leather. I'll try the tips from this video to hopefully get that snappy bite. Thank you.
@davecross83737 ай бұрын
Mine are like leather as well. Italian sausage, natural 32mm casings smoked at 225 to 165 deg. I.T. Sausage is juicy and tastes great but the casing is jerky.
@elsos8711 Жыл бұрын
Woohoo! I needed this in depth tutorial, Mr. You're the best! 😊
@sbjohnson312 ай бұрын
Thanks for your video! Your tips have brought my sausage making skills to the next level. Your whole series is awesome.
@alanwhite48396 ай бұрын
Best info Ive ever found on this subject. Easy to follow and plenty of details. Thanks
@ziploah3 ай бұрын
Thanks, great video, packed with quality knowledge! 😄
@fourlittletoaster8 ай бұрын
Such a great video! I've been having the hardest time with my textures; sometimes they turn out, sometimes they don’t, and I couldn't figure out why until now! I believe this video answered all my questions!
@bobwhisenhunt708510 күн бұрын
Looks amazing brother. Going to make these.👍😎
@elsos87116 ай бұрын
I've been getting too much condensation in the electric smoker, and having rubbery casings. Watched your video again and it just reminds me why im getting the results im having. Thank you again for your content 😊
@MadPick Жыл бұрын
Another fantastic video, Eric. Thank you!
@gregmay9097 Жыл бұрын
Fantastic Eric, been waiting for this since your "are you wasting curing salts" video.
@scottx348 Жыл бұрын
Another great informative video
@drrok46038 ай бұрын
Great video! Would love to see a video on how you handle cleaning your equipment. Especially interested in larger items like the grinder, stuffer and mixer.
@pibble39625 ай бұрын
Thank you for sharing your knowledge and experience!
@ahmadelchami5431 Жыл бұрын
Excellent thank you
@johniskierka17710 ай бұрын
You just taught an old dog, new tricks.. I need to try the baking soda trick but a good casings in more important.. You get what you pay for.. Thank You!!
@oregonpatriot1570 Жыл бұрын
Or? You can leaved the finished sausage in the hot sun for a day or two. 😂 Thanks for the video Eric! Good topic.
@robertbreivogel1868 Жыл бұрын
Excellent video ! Couldn't wait to give it a thumbs up.
@carlucci368211 ай бұрын
Eric, another great tip on the casings, I like baking soda and water idea, going make this recipe this weekend. Thank you!!!
@terrywhite5240 Жыл бұрын
Another great and very informative video Eric thanks. Question is seeing as how you have already smoked those incredibly yummy looking sausages is it really necessary to re-heat before trying? I personally sometimes enjoy eating them cold! Keep up the great videos amd thanks agian 😊
@2guysandacooler Жыл бұрын
You can eat them cold, no problem
@Lugnutz8910 ай бұрын
Great info. My first batch was snappy but tough. Almost to the point they weren't fun to eat. I see from the video several places I could have done things differently with prepping the casings. Thank you!
@user-zh2mb9xl6o6 ай бұрын
Invaluable in depth information, thank you.
@2guysandacooler Жыл бұрын
What does your sausage snap game look like?
@microatleewardcc3834 Жыл бұрын
Struggling. But people like you help a lot. Thanks!
@CarloSeregni3 ай бұрын
Great Video, thanks for sharing..
@danhunik7949 Жыл бұрын
I have recently discovered your channel and are wondering where is the other guy and the cooler?
@2guysandacooler Жыл бұрын
He makes an appearance from time to time
@davidens8204 Жыл бұрын
as always you are a wealth of information and delivered in an easy to understand way .. great stuff
@TheCrunchbird6 ай бұрын
Wow!!! Did I learn a lot from this video or what??? This is a fantastic video that is packed full of facts and tips. Your videos keep upping my game.
@hdwoodshopАй бұрын
Love your channel. I’m learning to start making sausages and fermented meats. I’m also a recent subscriber. I do wonder how you stay fit with all the sausage you’re eating! Please give us your tips. 😂
@alteredLori Жыл бұрын
I have made a bit of sausage in my years and you had a few good tips that I will use when I make more. Unfortunately I have to wait till late October cause it's just to dam hot in Vegas right now to run a cold smoke. The heat is to great outside the smoker. thanks for the great vid!
@ronymu6711 ай бұрын
Wow!! Such a great video, very informative and easy to follow Thank you so very much 🙏🙏
@haroldlross Жыл бұрын
Nice job looks delicious
@LeeG23 Жыл бұрын
I’ve seen some sites recommend adding vinegar - which seems the opposite of baking soda? What are your thoughts?
@2guysandacooler Жыл бұрын
Acids break down the lining of a natural casing. It can often break down the casing too much causing casing rupture and lots of blow outs. It is a method that works but if you're not careful can lead to different issues..
@elsos8711 Жыл бұрын
I just asked this very question, should have looked first. Mr. Eric, I whole heartedly agree I used vinegar for about two hours last week and had trouble with blowouts and sliding on/off the horn!
@carfvallrightsreservedwith664911 ай бұрын
I only use vinegar when using fiberous casings (e.g. salami, liver wurst, pepperoni). It prevents the protein in the meat from adhering to the casing (denatures the meat protein that is in contact with the casing. Makes for easier peeling.
@richardchan0 Жыл бұрын
Great video. I've always wonder how much of the snap comes from the casing. Can it be as good if it was non natural casing?
@buddyknoles2553 Жыл бұрын
Wow, you make the best how-to videos, great teacher thank you.
@2guysandacooler Жыл бұрын
Wow, thank you!
@internaman Жыл бұрын
Excellent video!!! I love listening to you,,, Thanks so much for sharing these very instructive videos,,, 👏😉
@alwayspositive999 Жыл бұрын
Great vid and nice tips - thanks- I guess if you don't hv a grinder - you could buy store bought minced meat / add the spices etc and stuff it - would there be a particular type of grind needed ( eg extra fine or a bit coarse) ?
@scottbrasuell3259 ай бұрын
I started making sausage using store bought ground meat. Made some fantastic sausages. Problem is no control over percentage of fat to meat. Sometimes, without noticing it has to much fat. I have a great grinder and control the quality of meat as well as the fat %. Dont let not having a grinder slow you down. Peace!
@williammink2109 Жыл бұрын
Thanks for the tips. What’s the best way to cut/separate uncooked links? With smoked sausage I have had no problem snipping the links, but when separating uncooked ones, I’ve found that the casings sometimes tear easily.
@2guysandacooler Жыл бұрын
let the sausage rest in the refrigerator overnight. the following day the link spots should be firm. just snip them.
@williammink2109 Жыл бұрын
@@2guysandacooler thanks!
@TheTroya65 Жыл бұрын
After resting in the fridge overnight, I use my (Cutco) poultry shears. Works great everytime.
@buddyknoles2553 Жыл бұрын
Thanks! Love your videos, you're a awesome teacher
@2guysandacooler Жыл бұрын
Glad you like them!
@saozzie8 ай бұрын
Fantastic, thanks mate.
@troygayler29849 күн бұрын
I would like to make sausage to take on vacation. My question, at what point could I vac seal and freeze?
@hermandemello220011 ай бұрын
Ty sir for supper explaining A2Z speaking to n understanding sausage recipe excellent ending supper results I'm pleased n happy watching ur post from TANGA Tanzania WOW.
@angeliasmith597Ай бұрын
Can you use a Pit barrel cooker/smoker to cook the sausage?
@brewhan31088 ай бұрын
I totally have a question about casings. I have bought from our closest outdoor store as well as from LEM, semi local butchers, etc. How long do salted unwashed in the bag casings last? These don't smell bad and I bought them about this time last year. I did purchase the ones in question from a good processor. Not sure exactly from where they originated. You're the best! Thank you!!
@2guysandacooler8 ай бұрын
They don't really have an expiration date. Mine are at least 3 years old and still great
@fedevar1Ай бұрын
Eric I can see in the video there is not chuck in the meat mix only pork shoulder and pork fat, and in the recipe described a percentage of chuck as a mix of pork and beef, what do you recommend most.
@2guysandacoolerАй бұрын
The meat mixture you use is irrelevant. The techniques when it comes to processing the sausage are what's most important
@ronalddore2872 Жыл бұрын
Just wondering, any difference between smoked vs fresh to obtain the same snap?
@stevieg420111 ай бұрын
This is such a helpful video, thanks for making this Eric, soaking the casings in water and baking soda is an awesome tip, I always seem to have an issue with my casings sticking to the horn, I find when they slide smoothly, I have way better results in every way. Question: what if I’m making something like Italian sausage, where it’s not going into the smoker, will cooking them slower help with a good snap? I usually cook them under the broiler, so I would imagine I’d have to turn them more, correct? I really love what you do, you are definitely the master at this stuff. Thanks again Eric. 🇮🇹😎🇮🇹
@2guysandacooler11 ай бұрын
Thanks. The answer is yes. If you cook your sausage slower and at a lower temp the end result will always be better. The casing will firm up and the fat won't render as much..
@bigjoemann Жыл бұрын
Do you and your family eat all of the sausage you make? Do you sell it? Give it away to your community?
@pctoollaptop921210 ай бұрын
Τέλειος Άριστα και στην καθαριότητα και στην παρασκευή και στον τρόπο διδασκαλίας απίστευτος Τώρα μετά από αυτό θα μπορώ να γευτώ τα αρμένικα κεμπάπ σε λουκάνικο Λαχταράω πραγματικά να δω πως θα είναι
@wemcal Жыл бұрын
Great video and great information
@carlmatthews5862 Жыл бұрын
What is the process if you are doing a fresh uncooked sausage that will be frozen right after stuffing and cooked on the grill from raw?
@JohnnyCheifinjays9 ай бұрын
At what temp do I smoke for and about how long?
@Farmboyjason9 ай бұрын
Possibly a dumb question I apologize. But can a person use lard, or bacon fat to bring up the fat content in leaner cuts of meat?
@joesmith7427 Жыл бұрын
hickory and pecan are the same wood!! 😊
@2guysandacooler Жыл бұрын
Yep. Pecan is a type of hickory. Funny enough I actually find pecan wood to be a bit milder than the hickory wood I her for chips. Both good!!
@daviddennison704527 күн бұрын
so, are you saying the more binder you use, the more water you should use. so a 4% binder would be a 10% water??
@joesmith7427 Жыл бұрын
an average weight is 4 links to 1 pound!! i like a fatter link and a longer one, 3 to a pound!!
@johannesels5067 Жыл бұрын
I want to make Russian sausages.The recipe suggested that I dip the Russians into 70deg C DIRECTLY AFTER SMOKE PROCESS.
@michaelpolicastro411310 ай бұрын
At what point / temperature is this finished?
@leahtiferetrabinovitz6518 Жыл бұрын
nice! great as always. one question here. is it possible to get a good snap with a collagen casing?
@2guysandacooler Жыл бұрын
it is but it's a bit trickier. What I would do (if smoked or put on a pit), is brush the casing with a little olive oil when cooking. This will crisp it up..
@leahtiferetrabinovitz6518 Жыл бұрын
@@2guysandacooler Thank you! i'll give this a go next time.
@oregonpatriot1570 Жыл бұрын
@@2guysandacooler Good tip Eric!
@KingGeneral21 Жыл бұрын
You mentioned adding egg as a binder. How would I know how many eggs to add?
@2guysandacooler Жыл бұрын
you can add 1 egg (white) per 5 pounds
@KingGeneral21 Жыл бұрын
@@2guysandacooler perfect. Thanks as always, much appreciated!
@Rosk032 ай бұрын
What was the length of 1/5 th of that whole sausage casing? Just curious so i can measure it out for portions next time. Always wondered how long a whole casing was... 😂 Never ending basically
@Janus56916 ай бұрын
Hello. I recently purchased some Publix hot Italian sausage. They looked fine but after cooking them the casings were so chewy and rubbery they were almost inedible. Is there a way this can be avoided short of removing the casing?
@marialuciafarinha3549 Жыл бұрын
Bom dis🌻🇧🇷 Essa receita é muito parecida com a receita da linguiça portuguesa chamada, farinheira, deliciosa! Você é um grande mestre! Por favor, fale mais devagar, assim posso perceber melhor todos os detalhes. Eu gostaria de compartilhar um maravilhoso pão, frito por minha mãe, para você consumir com as maravilhas que você faz... Se você estivesse no Brasil enviaria.
@KevinBell-th3ol7 ай бұрын
This is a great video, I've been buying pre-tubed casings from the sausage maker. Should I stop and start buying the casings loose?
@2guysandacooler7 ай бұрын
I don't particularly like the pre tubed casings. I find that they can be a bit chewy. I would stick with the loose casings.
@godrejrustumji8149 Жыл бұрын
Absolutely loved your Video. Was looking for something very much on these lines. Thank you. One question though. What percentage should the binder be???
@2guysandacooler Жыл бұрын
2-3%
@godrejrustumji8149 Жыл бұрын
@@2guysandacooler thank you
@buttcheeks98510 ай бұрын
Eric, regarding the liquid amount. When you say 5%, is that by weight or fluid oz? Thanks!!
@nickhalden9220 Жыл бұрын
I do the same thing when I'm playing with my sausage
@anthonyrstrawbridge Жыл бұрын
Thank goodness this isn't another sildenafil citrate plug. ☝🏿👨🏿👍🏿
@2guysandacooler Жыл бұрын
🤣🤣🤣😂😂😂
@anthonyrstrawbridge Жыл бұрын
@@2guysandacooler ✌🏼🤡👍🏽
@dennismorton4688 Жыл бұрын
how do you separate into single links so they dont leak out anything when you cook them
@cheftuan Жыл бұрын
Hell yeah!
@pursuitfarms4 ай бұрын
Need to dry it if it’s not a smoked sausage and it’s a fresh sausage ?
@2guysandacooler4 ай бұрын
I would try to dry for at least 30-45 minutes if you can.
@renvikalmeida60513 ай бұрын
I'm using beef casing, how to make them tender
@2guysandacooler3 ай бұрын
You can't. They are generally too thick
@thomasklasko9064 Жыл бұрын
With a 32 grinder, why do you cut the meat so small before grinding?
@garretgraham248 Жыл бұрын
We have the same grinder as my backup. It's terribly slow if you don't dice it. Maybe the worst grinder ever. The auger is designed incorrectly.
@daviddiviney559911 ай бұрын
Do you recommend stainless horns over plastic?
@2guysandacooler11 ай бұрын
i recommend stainless.
@boydbros.3659 Жыл бұрын
My girl and I can’t eat sausage, as 99% of store bought sausage has a nasty chewy casing, any casing that is NOT chewy?
@2guysandacooler Жыл бұрын
sheep casing is always super snappy
@bobwhisenhunt708510 күн бұрын
Hey Eric. I have a Bella Cold smoker and a Smokin it smoker 3d. I don’t want to over smoke my sausage. How high are you setting you smoker blower ? I have over smoked a few times and sausage came out bitter. Your recipe says smoke six hours. I’m thinking 1 hour. Any help would be appreciated. Thanks.
@2guysandacooler10 күн бұрын
i turn my smoke generator very low and just add a nice constant stream of light smoke. If you tend to go heavier, I would only smoke for 1 - 1.30 hours.
@bobwhisenhunt708510 күн бұрын
Thanks Brother. That’s exactly what I was going to do. Do you recommend one way or the other?
@deegrodriguez904010 ай бұрын
I am about to make my 1st cased sausage but bought collagen casings. Will this ruin my chances for the SNAP?
@2guysandacooler10 ай бұрын
Collagen are a little tricky. It depends on the type of collagen. I personally prefer natural casings but either way it should work if you follow all the steps in this video. When you cook the sausage, you could always brush the outside with a little oil towards the end of the cook to help crisp it up (not totally necessary but often helps)
@tomgabison327111 ай бұрын
Not sure if this video is still being monitored but I have been posching the sausages after cold smoking in my Kamado using an Amzn tube and getting good results but losing smoke flavor. I have been cold smoking for 4 hours. Should I make it 6? If I put it in the oven to finish should I put a water pan to increase the humidity?
@2guysandacooler11 ай бұрын
increase the cold smoke to 8 hrs
@tomgabison327111 ай бұрын
@@2guysandacooler Thank you! At the moment it's more of a warm smoke. Temp is 115 in the grill. Going to pull at 130 and poach the rest of the way. It will probably end up being 6.5 hours.
@outdoordummy35893 ай бұрын
Hey Sir!! Really enjoy your videos. I recently made 25lbs of venison smoked sausage. I followed the steps in this video as far as preparation to a T. The cook was the only thing different. I use a 250 gallon vertical smoker I built to hang and smoke the sausage in my. Everything was perfect except the casing was real tough like leather tough. Very unpleasant to chew. I smoked them at 150 degrees till an internal temperature of 155. I don’t want this to happen again. You can still eat the sausage if you peel the casings off which sucks by the way😂 any tips on what to do for better casings. Thanks
@2guysandacooler3 ай бұрын
where did you buy the casings and how long did you soak them?
@outdoordummy35893 ай бұрын
From a local butcher. Same casings he uses for his sausage. I let them soak overnight as you did in this video.
@outdoordummy35893 ай бұрын
I’ve never used cure or smoked sausage at this temperature. As this was first time inspired by your videos
@2guysandacooler3 ай бұрын
How long did they cook for?
@outdoordummy35893 ай бұрын
Almost 5 hrs until they hit 155 internal temp.
@jennystv64528 ай бұрын
Sir, is that possible to make snappy chicken sausage? I tried to make it with chicken breast and egg white. But it is not as good as i want like what i bought on the store. Any help?
@2guysandacooler8 ай бұрын
Sure. We do it all the time. Here's a few videos: kzfaq.info/get/bejne/pLegrZeSs8_Rqac.html kzfaq.info/get/bejne/ouCSndBjr8qUY5s.html kzfaq.info/get/bejne/iOB7n6tp3Mrbkn0.html
@joesmith7427 Жыл бұрын
must be a small bun !!😊
@tjgraham47 ай бұрын
How long do you let the sausages bloom after you take them out of the ice bath?
@2guysandacooler7 ай бұрын
3-4 hours
@tjgraham47 ай бұрын
@@2guysandacooler thank you so much! Is that at room temp?
@2guysandacooler7 ай бұрын
@@tjgraham4 yes
@peterbourgeois849210 ай бұрын
How accurately can you control the temperature in your Smokin-it smoker. +\-
@2guysandacooler10 ай бұрын
1 degree
@peterbourgeois849210 ай бұрын
Awesome. Thank you!
@SanJoseDale Жыл бұрын
Maybe I missed it, but how do you dry a non cured sausage, keeping the danger zone to 2 hrs?
@2guysandacooler Жыл бұрын
non cured sausages can be dried by simply leaving them in the refrigerator uncovered overnight or placing them in front of a fan for 20 minutes
@alanwhite48396 ай бұрын
What kind of liquid was that in your bowl? It looks like beer.