Hard Salami | Celebrate Sausage S04E14

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Hard Salami | Celebrate Sausage S04E14

Рет қаралды 33,202

Күн бұрын

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Today we are making the Hard Salami
You can find a printable recipe here: twoguysandacoo...
If you want to see how the Genoa Salami is made: • Genoa Salami | Celebra...
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Remember that our "Full Access" patrons get a nice discount from Smokin It Smokers. Check out our Patreon Page here: / 2guysandacooler
Here are the rules for the 3.5 Professional Series Smoker from Smokin-It giveaway:
1. This drawing is free to enter
2. You must be at least 18 years old to enter
3. You must live in the continental United States
4. You must be a subscriber of this channel.
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6. Leave this video a comment and let me know why you would like to win a new 3.5
7. Once you comment your name will be entered into the drawing.
8. One winner will be selected at random through a computer program.
9. The winner will be announced on Sunday October 29th, 2023. I will post the winner on my community page, but I will also reach out and try to contact you through the comment section.
10. You have 48 hours (5pm CDT on the 31st of October 2023) to claim your prize otherwise a new winner will be chosen. Don't be late!!
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Пікірлер: 773

@andreiilies319 10 ай бұрын

Hi Eric , my name is Andrei I’m from Chicago,IL and I’ve been a fan of yours for several years now. I’ve Started charcuterie and sausage making under your guidelines. I’ve built a curing chamber thanks to your blueprints , I’m using your website calculator for all my charcuterie ,exclusively. Cannot thank you enough for the value you brought to our community.your channel is a liquid gold truly. Thanks to your link and recommendations we bought an APERA METER a couple months ago,so we continue our journey. Right now I’m smoking using spiral smoke generator and sawdust on the bottom of my grill. If we’ll get lucky enough and get drawn, it’ll change the charcuterie world for me and my family. Also , as a way to thank you folks I’ll be glad to shoot a good quality product video of the smoker , if it’ll be helpful(I used to be a video maker,script,lights,operator,sound designer,all in one 😀). We encourage you guys to continue sharing your wisdom with our community as it changes people’s lives 🤝

@jearlbridges293 10 ай бұрын

Eric l’ve watched your sausage making videos since you started. And you have raised my sausage making to a whole new level that l never though was possible. Thank you for all your invaluable teaching ability to educate us home sausage makers. I am 74 years old and though that the only way to do any smoking of sausage properly would be is to have a custom smoker built using real split seasoned hard wood. So l contracted a young welder in Louisiana to build build my dream smoker. But after a large deposit paid and over 2 years of waiting and no results l canceled the project. To win the smokin it smoker would be great and finally be able to properly smoke my sausage made from your recipes. Thank you sir!

@user-nj7qo9db7v 9 ай бұрын

Hey Eric , you’ve been a go to expert in charcuterie for our family for a long time , thank you for what you do . We are cold smoking using a 12 inch hexagon pellet smoker tube . Hopefully we’ll step up in the charcuterie art, thanks to you . Best wishes from our family ❤️

@Kferbs 10 ай бұрын

Hi Eric, I'm a sausage novice out of Minnesota. Your videos are the treasure trove of recipes, techniques, and butchering knowledge that I've been looking for! I can't wait to try more of your recipes as I grow my toolbox. The Smokin-It Smoker looks like the perfect tool for trying out lots of recipes with varying time/temperature requirements.

@1BillRNC 10 ай бұрын

Just retired and I’m going back to begin smoking again. 4 years ago I started to do some smoking bacon, ribs, rib roast, brisket and some cheese. Mostly successful for a couple of friends. I really have the urge now.

@Tomindy46203 10 ай бұрын

I started out smoking about 45 years ago borrowing a Little Chief smoker. For cold smoking I put the rack on top of the smoker and slid the smoker box over the rack. I eventually bought my own Little Chief smoker. I still have that smoker but did replace the heating element with a hot plate. I did buy a propane smoker but it's very hard to control a low temperature for sausages without turning the sausages into sawdust. Most of the time I either use the gas smoker or my Weber kettle grill with one of the maze pellet cold smokers as the only source of heat. I finish in my oven, then into an ice bath. I'm limited to a 14" sausage because that's how wide my oven is!

@-plpolski-7733 10 ай бұрын

Hey Eric thanks for all you do to support the old craft of sausage making. I worked my way through school as a butcher back in the 80s. During hunting season me and a couple of friends worked nights in our garage butchering deer for hunters. Well, after a time I became really tired of freezing my you know whats off in a freezing cold garage in Minnesota cutting up these deer. Then it occurred to me that everybody loves venison summer sausage. So I headed to the local library and found a book on sausage making and just dove in. Before I knew it, I acquired a manual grinder that was converted to electric. I built a smoke house out of plywood sheets with foam insulation sandwiched between two pieces. I found a source for hickory wood and supplemented heat with an old gas hot water heater burner, and a propane tank. Because I worked as a butcher, I had an unlimited supply of beef and pork fat too. With some practice I could turn out a pretty good product and was soon overwhelmed with meat from hunters that wanted their venison converted to delicious summer sausage. It was very very profitable too, I was the richest kid I knew:). Fast forward to today and I have rekindled my youth by making sausage at home again. My favorite is smoked Polish sausage because I grew up with that as a kid in a Polish household. My equipment is a #32 grinder, a 5 lb manual stuffer, and a electric smoker. The smoker is my biggest disappointment because it won't run at a low enough temperature. I supplement smoke with a masterbuilt cold smoker attachment but that usually seems to leave a smoldered smoke taste. It's nothing like my old smoker flavor. Well, I could tell good old sausage making stories all day - but just wanted to jump in on the big giveaway to see if I can up my game a bit. Thanks again for your channel, it's one I check in with a lot and have tried many of your recipes with great success. My friends say thanks to!

@kenmadding7225 10 ай бұрын

Great video as always Eric! We have two smokers, a Traeger 850 Timberline and a vertical Louisiana Grill smoker. Both units work well for their given purposes. What we didn't realize until watching your videos the last few years was the importance of low temperature drying and then incremental low temperature increases with added smoke after the drying cycle until the sausage has reached its targeted internal temperature. Our units generate smoke immediately and the lowest temperature without leaving the doors open is 165 degrees F. The Smokin-it 3.5 unit would be an ideal tool for our smoked sausages, and as shown above in your video, the hard salami. Your videos and techniques have raised our sausage making to a new level. Our families have made sausage for generations but now we make sausage confident that the final product will have outstanding texture, snap on the bite and delicious flavor that is predictable and reproducible. Thank you!

@jasonbaker7598 10 ай бұрын

I have been watching your videos for a little over a year and have recently got into a situation where I can do some small easy projects. One thing limiting me is my smoker, which I don't have. I have used the wood chip trays and tubes to use my grill with limited success. It would be amazing to have a designated smoker. I am envious and determined every time I watch your videos. It is small steps for most of us. So here is my slim chance at winning, and even though I most likely won't, I will continue to watch your amazing videos and take small steps to try to get close to a setup similar to yours. Thank you for passing on the opportunity for a chance.

@tpcdelisle 10 ай бұрын

Great video. I can't agree more about Smokin-It smokers. My 3.0D has been great and Steve the owner is the best. I cannot say enough good things about them. I'm always trying to up my game and I'm sure the new smokers will be fabulous. Good luck to all. Thanks Eric and Smokin-It Smokers.😇👍

@clchauvin 10 ай бұрын

I've enjoyed spending the last year introducing my two sons to the world of smoked food. Having a new smoker would make that easier and more enjoyable.

@khand9405 10 ай бұрын

Love your videos Eric. My wife and I have been making sausage for 30+ years starting with Rytek Kutas' book (4 editions). Your videos have elevated our sausage making abilities to another level, thank you. I made a curing cabinet following your instructions and have used it with much success. My smoker is made from a GM Frigidaire freezer I had given to me at the beginning of my sausage making journey. It has gone through many changes through the years. Currently it's electric fired with a side smokin-it cold smoker and an inkbird controller. I also use a ThermoWorks four channel wifi and Bluetooth thermometer. It's so much more fun than where I used to be. I live near Buffalo NY and get my supplies from The Sausage Maker. I talk to Bill and John when he's working the desk and they give me a lot of advice as well. Thank you again and we look forward to continuing to learn from you.

@jerrybrown4799 10 ай бұрын

I’m really enjoying this years celebrate sausage series. I’m 70 years old and fairly new to making sausage. I have a master-bilt electric smoker. The draw back to this smoker is it doesn’t start smoking until the temperature is up to 165-175 so I’ve been using a smoke tube to get enough smoke to the sausage. Keep up the good work I enjoy your videos. Jerry

@andrewstier4348 10 ай бұрын

I recently purchased one of your smokers and to say that I'm thrilled with it would be an understatement. Again, this past summer I help our church with one of their fund raiser by smoking 1000 pounds of pork shoulder and keilbasa links. Your smoker far out performed my older smoker and if it weren't for my recent purchase of yours I would have been lost. The addition of another Smokin-it model would make my life so much easier. Thank you.

@tmserapis5279 10 ай бұрын

I'd be blown away having such an etheral smoker appliance, but unfortunately i'm living in Europe (Hungary). All & all your videos and recipes should be implemented into university programmes...you guys are amazing! Many thanks for all your work and the knowledge you share.

@rickf.9253 10 ай бұрын

Thanks to your channel I’m expanding my sausage making, which means more smoking too. My old barrel smoker isn’t the best for that, so I would welcome a Smokin-It smoker win. Eric, thanks for all that you share. Your channel is awesome, and you are a great teacher!

@haydenblowers2032 10 ай бұрын

Love to see a classic salami on the channel again. I've been using a cheap charcoal smoker I picked up on Facebook Marketplace for a couple years now, love to smoke pork butt and belly, chicken and kielbasa. A new Smokin' It smoker would be a game changer for me

@chuckT479 10 ай бұрын

Hi Eric, Just retired from the Marines and started looking into a new hobby. You've inspired me to start making my own sausages and gave me something to look forward to when you post new videos. Appreciate every thing that you do for us!

@danielanegru3785 9 ай бұрын

Hi Eric. My husband and I have been smoking sausages, fish using spiral smoker. A smoker will be a game changer for us.

@robertnieman5765 10 ай бұрын

Hi Eric, First and foremost thank you for producing such a wonderful series, Celebrating Sausage! I watched them all and from S1 until now! Simply awesome. It really improved my skills and I have making sausage for over 30 years! Currently I have a very capable pellet smoker for cooking at a temp of greater than 180°F. Its lacks the ability to really make, cold smoked sausage, snack sticks or jerky. The styles of meat I enjoy most! In any case, winning the Smokin-It would allow me to achieve that next level of success. Thank you for the opportunity!

@2guysandacooler 10 ай бұрын

We have one final giveaway this month, be sure to check out the following video for all the details. Pay very special attention to the instructions on how to enter. 25 LB Electric Sausage Stuffer from The Sausage Maker: kzfaq.info/get/bejne/Zrloht2El86yaac.html In order to enter this final giveaway, you must go to the specified video link above. Good Luck.

@robertprevost7268 10 ай бұрын

I have meadow creek competition tough to set it low and then forget it for a few hours trying to up my smoking game for meat sticks obviously sausage for the kids grandkids and yes I'm an old guy great grandkids would love to teach local folks the art

@Simplycomfortfood 10 ай бұрын

Hello Eric. I am currently using a camp chef pellet smoker. I am just beginning my journey to sausage making. I found your channel about 6 months ago and have truly enjoyed the content you have shared. The digital wifi professional convection smoker you and Smokin-it are giving away would totally set me up for sausage making success. Thank you for your kindness and giving back to us your subscribers. I love hard salami and look forward to trying this recipe.

@dlr553 10 ай бұрын

Hey Eric, I currently have a KBQ which is great if you have the time to keep it stoked with wood that needs to be cut to an uncommon size. I could certainly use something more convenient. I make fresh sausages and quite a bit of dry-cured meats. They are sure better than anything you can buy at the store. Keep up the good videos.

@dieseladdiction8709 10 ай бұрын

The link for the smoker doesn't seem to work for me

@mml198077 10 ай бұрын

I am using a Pit Boss Brunswick, and I could use a new smoker because it is always broke.

@Tolbertwa 10 ай бұрын

My smoker is a home made first and only time welding project. It’s a beast. It’s ugly, it’s got super hot spots, but we’ve been making it work. I’d love to get that state of the art smoker. I’ll be able to do much bigger more consistent batches.

@caseyhubbs5235 Ай бұрын

I have been interested in curing meat and fermenting foods for several years now. Playing with koji currently and bought and butchered half a heritage hog two weeks ago from a small local farm. We eat a lot of venison and have found that jerky and snack links are some of our favorite go-to snacks. We had an old hand me down charbroil smoker that does ok, but she is on her last leg! Your vids are my favorite.

@sarah.sconnie 10 ай бұрын

Oh man, can't wait to make this! I have been toying with the idea of building a curing chamber but haven't quite pulled the trigger yet... the content this month is pushing me over the edge. I built a large free standing wood smokehouse many years back, trying to replicate the smokehouse that I grew up with on my grandparents farm, but trying to keep this thing at temp and evenly heated is a pain. I do small batches in my old Bradley electric smoker but anything more than 5-10 lbs and I'm back to the uneven heat situation. I've had my eye on these Smokin It units for quite some time now and I think I'm just about ready to hit "Buy" - seems to be a great product!

@SmokeNFermentables 10 ай бұрын

I’ve been watching you for over a year now and have applied the tips and tricks as well as the recipes you have shared. You are an inspiration and continued source for knowledge! I’m growing my smoking game now with my offset and getting ready to open a business with a smoker for sausages and would greatly benefit from something with more control and would absolutely love this smoker!

@aaronhill5635 10 ай бұрын

I've wanted a smoker for ages, but until I discovered your channel and Smokin' It smokers, I couldn't find one I liked with both hot and cold smoking capabilities. I've actually been saving up for a Smokin' It smoke, and winning this one would be a dream come true. Thank you for all of your videos, these Celebrate Sausage recipes are great!

@brianodonnell2810 10 ай бұрын

I am an avid meat smoker and home sausage maker, recently venturing into cold-smoking. I have also recently begun researching salumi and charcuterie and am beginning that journey as well. Love the videos!! Thank you for all of the great insight into the many facets of these cooking styles!;The 3.5 Pro Series Smoker would be ideal to set up at my house to do all kinds of smoking as I continue to learn and hone my skills.

@bitchn_betty 10 ай бұрын

I've learned so much watching these celebrate sausage videos. I used to smoke fish , pork loins and make pastrami. My smoker was literally a propane gas grill that I Jimmy rigged some cantalevered grill grates out over one end , opposite the one burner I'd use, and left the lid open . I then draped a large piece of plastic over a wire frame to cover the whole contraption. It worked surprisingly good. I would love to win this smoker and get back into smoking foods and getting into sausage and salami making to keep me busy in retirement.

@elsos8711 10 ай бұрын

Been learning so much about sausage making from your videos! They're informative, interesting content, well lighted and you put a happy effort in it. Thank you for all the effort you put in to these; really helps us make better food! And having a chance to pull a new smoker onto my back patio, well I think I would be king sausage around the neighborhood 😊

@trognon69 10 ай бұрын

I'm currently building an outside cuisine and i currently own a Bradley electronic smoker and pretty much satisfied with it but hey! Why not up my game and win this beautifull set-up! Now for the compliment section.....i' m following you guy's from quite some time and very excited when a new video gets out. Every one if these videos are educational, interesting and very enjoyable. Thanks for beeing so interesting as there's so much videos that are dull and beige out there!

@cannistershot2277 10 ай бұрын

I've been following your channel for a few years now. Your channel is a treasure trove of sausage recipes and techniques! I have an old Masterbuilt electric smoker that will need replacing soon... ;)

@KingSam63 10 ай бұрын

Eric, I have been following you for years. You have upped my sausage game. Currently I use a masterbuilt 32' electric smoker. Winning a Smokin-it smoker would be a game changer. I have been shopping them and trying to save the money to make a purchase.

@valentinvasilev9681 10 ай бұрын

It is a pleasure to watch your videos and see the end result. Your videos are professional and educational. I use your website often. I like them.

@bradh74 10 ай бұрын

I don't have a real Smoker, I use a gas grill with a pellet tube to add smoke. (it doesn't really work well)I would love to win the Smoking it Smoker so I could get a good start in making my own smoked meats and cheeses! Homemade quality, you know what's in your food and it's more cost effective. This is the kind of stuff I would love to make at home!

@Al-vi5kl 10 ай бұрын

My current "smoker" is a gutted non-functioning electric smoker that was given to me; combined with a camping style propane grill that I connected with 10 feet of water heater exhaust pipe. It looks worse than you imagine, but works better than the Nothing I had before this. I make all the smoked sausage for my extended family with this set up. Polish Sausage, Andouille, Deer Sticks. I also smoke chickens and turkey on a regular basis.

@rayk3825 10 ай бұрын

Hi Eric Been a fan and follower for several years. Thank you for all you've done to raise the knowledge and skill level for all of us. As for my smoking situation, I've been doing cold smoking on my propane grill for a couple of years, and recently upgraded to a small vertical smoker. That said, the Smokin-It line is awesome and would really up my game. Keep up the good work!

@kenmay5856 10 ай бұрын

Hi Eric. Thank you for another great season of Celebrate sausage. You have added one more reason to love autumn! I have tried several of the recipes on your channel and all have turned out fantastic. The rabbit salami has become an annual favorite! My current smoking arrangement is a hodge-podge assembly that started with an old Mastercraft drum style propane grill/smoker combo that a work mate had rusting away in his back yard. With some cleaning and minor repairs I had it up and smoking. It wasn't long before I was in need of a taller chamber, I could only hang up to a 12" sausage. I found a smoker with the same diameter at Home Depot and used some aluminum duct sealing tape to join the bodies together, giving me an internal smoking area of about 22". Last year I built a cold smoke generator from a piece of pipe, drilled a hole in the side of my smoker and was off and cold smoking! Creativity is great and will get the job done but a shiny, new smoker would make an unbelievable Halloween surprise! Again, thank you for all the time and effort you put in to your videos!

@DouglasESturm 10 ай бұрын

Best Month Of The Year!!! I love Celebrate Sausage Month! Thanks for all you do. Since I’ve been in the military for over 20 yrs I haven’t been uncomfortable moving around the world with a real smoker so I use a large barrel grill and charcoal as a smoker. I just keep the heat on one side and it’s worked so far. However, I just retired last month and will be sticking around for a long time so I’m on the market for a good (real) smoker. Keep being awesome!!

@joepreiser 10 ай бұрын

I'm a relative sausage novice in northern Illinois. My current smoking setup is a gravity feed smoker but it isn't great at lower temp and doesn't really handle cold smoking without mods. An electric smoker like the 3.5 would be a great change. Always love October with celebrate sausage. This years does not disappoint.

@chrisfought7706 9 ай бұрын

Great job on your teaching abilities. We have learned so much from you. Thank You.

@58limited 10 ай бұрын

This years Celebrate Sausage series is outstanding so far. Today I stuffed the hot link recipe from Age of Anderson and later I'm going to make the South Carolina onion sausage. I have several BBQ grills/ smokers but I do not have a good smoker for smoking sausages that require several temperature steps. Also, I'm very limited in my ability to cool or cold smoke (only in the winter - if we have a winter here in SE Texas) so a Smokin-It smoker would be ideal; not only for sausage but for bacon (I make lots of that) and fish. I've been eying them since I discovered your channel last year and I really want one so I hereby throw my hat into the contest ring.

@nobleskinner1381 10 ай бұрын

I have to say I have never enjoyed watching daily updated KZfaq videos series more than this one. Thanks again for the informative joyful videos you post. I wish that I was there with you hands on to do these videos. I really love making sausage. My smoker sit has changed so much over the years from good smokers to the best and back to makeshift and back to SOS so so OMG I need to build a new smoker to now I have a freebee CHAR-GRILL duel fuel 5050. Not a bad smoker but way to small and as you know the smaller the harder to manage. But I keep on smoken... LOL

@brookadams583 10 ай бұрын

Love your recipes and videos, been making sausages for about 10 years, but have kicked up my game with your guidance. Currently I used a smoke tube for cold smoking.

@jamesherring128 10 ай бұрын

My grinder setup is a small counter top unit from harbor freight. It is adequate at this point. Started sausage making a few months ago. Thoroughly enjoy your tutorials, learned a lot, thanks

@claudiolorenzon1997 10 ай бұрын

My current smoker set up in a home made ugly drum smoker. Use it to cold and hot smoke. Cold smoke is done with a pellet tube. Winning the smoking it smoker will allow me to experiment and turn out a higher quality product. Would love to cold smoke some Capocollo and Pancetta arrotolata. Those are some of the many projects on the list. Keep up the amazing work Eric this has to be my favorite serie on youtube!!!

@michaelduncan2759 10 ай бұрын

Eric, I ‘currently have a Rec Tec 1250 which I love, however, it cannot cold smoke. It goes as low as 180, not far enough. So, I use the chamber and it smoke tube, rolling the dice with uncurled products. I hate doing that, and the smoke is uneven. Benn looking at Smokin it for a few years, however I am a disabled veteran on limited funds, so a little pricey for me. Thank you Smokin it for the chance to make my dream come true.

@elsos8711 10 ай бұрын

Wow, Eric. That's a killer smoker there. Great idea to get them to work with you guys! If that was on our back porch, I could create room by selling a couple inferior smokers and dehydrators. That would make perfect jerky and we would definitely up our game with our sausage and snack sticks. Goodness, that's exciting.

@fogfishing1285 10 ай бұрын

I never fail to learn something from you and I've been watching regularly for a couple of years now. My sausage skills started at zero and thanks you and your Celebrate Sausage series I'm getting better each time I make a new batch. A new Smokin-It smoker would be a real game changer. I've had a couple electric wood chip smokers and presently have a vertical pellet smoker that works reasonably well but I'm ready to advance and this new smoker sounds ideal.

@marekkaminski3669 10 ай бұрын

I`m making sausages for over 40 years , and I love to trying new recipes. Awesome video! Currently I`m using wooden box which is not best for Maine climate.

@michaelduncan2759 10 ай бұрын

All right, my favorite Salami. Thank you Eric.

@ShrimpyBacon 10 ай бұрын

I've just finished my second ever batch of sausage after watching this channel for three years and I am loving it! One issue I've had is that I only have a barrel smoker and I would love to be able to more easily control my temperatures. That smokin-it smoker looks sweet! Thanks for all you do Eric!

@shay310 10 ай бұрын

Thank, you, Eric, for another great video. My current smoker is an electric, glass front, Masterbuilt smoker. I have used it to smoke sausages, bacons, briskets, various pork cuts, beef ribs, whole chickens and chicken breasts. Its been a good enough smoker to start out with and is getting some age on it. A new smoker from Smokin-It would be a great step forward in updating my gear and expanding my smoking resources.

@leroybertsch6391 10 ай бұрын

I bought a PK100 from Pro Smoker over ten years ago and I love it. I've smoked hundreds of pounds of sausage, bacon, poultry, fish and jerky. I use wood dust which is recommended by Pro Smoker. I live in northern Minnesota and even use it outside in the middle of our cold winters with no issues; it's well build and well insulated. I see that Pro Smoker just came out with two new versions of this smoker with a few improvements

@SteveSchulz-jv3gx 10 ай бұрын

Watched and loved the Celebrate videos, what a great way to learn about sausage making and the deferent kinds that can be made. I have never used a cold smoker but I did rig up some tin foil to get the smoke away form my big box hardware smoker to smoke some cheese. It worked but the cold smoker looks a lot easy use .

@MarkRichie 10 ай бұрын

Everything about Celebrate Sausage is even better this year. Great job!.

@cryptoowlswisetoken1565 10 ай бұрын

Using a smaller version of smokin it smoker. Love the new pro version idea of blowing convertible air.

@andrewriemitis2840 10 ай бұрын

I used a SAUSAGE MAKER smoke house presently. The little house with then red top. Holds about 25 lbs. I owned this for about ten years and it has taken me all this time to understand how to used it.

@ronthomas7892 4 ай бұрын

I have the normal pit boss smoker as well as a drum smoker. I would love to have a new smoker to dedicate to sausage making in all forms. Thank you for the opportunity to win one!!

@davidfleer5307 10 ай бұрын

Now we’re using a old SunDrop soda machine we converted into a smoker but we would enjoy a Smokin it smoker because the kids are growing older and more wild game is hitting the freezer and one of the kids helps a hog farmer so no problem getting the meat, and all the recipes you give us is intriguing 👍✌🏻🇺🇸

@Tom-ij1je 10 ай бұрын

I could use a 3.5 smokin it smoker because right now my setup is a cardboard box and a hot plate. Thanks for all the great sausage videos.

@MrBenstero 10 ай бұрын

Thanks for making all those videos. I'm sure making one video per day takes a lot of time off your hands but you're the reason I started making my own sausages and I wouldn't go back. Winning a smoker would be amazing as I currently have none. It would allow me to start making smoked meat products and I can't wait to be able to make salamis, bacon, hams..... Thanks for the chance to win all those products!!!

@outdoortvman 10 ай бұрын

My current smoker setup is a gas grill with smoker box from Amazon. Watching your channel has inspired me to try more than just roasts and ribs

@robmorash9797 10 ай бұрын

Hi Eric. I will be making the hard salami. My current smoker is a small Dyno-Glo that I turned in a cold smoker with a Auber controller. So getting the Smokin It 3.5 would be a new world for me. As I will be retiring is next few months after knee replacement has healed that smoker would be used many times per week. I feel that you are the best teacher/ instructor around. Thankyou for all your great recipes. Cheers. Rob👍

@johnnyk1954 10 ай бұрын

I use a high-end pellet smoker for most of my meats. I want to get a second one for low-end temps and sausage. Have Smokin-it saved to my favorites. I also agree with one of the other comments I read on your site. As professional as you are, how are there only 185k viewers? I too feel that even if I were "Vegan" I would watch this channel.......lol

@kelvinsoloway4047 10 ай бұрын

Eric I made my dad a smoker out of an old fridge. I think it was 1974 I still have it a few modifications over the years it preforms well But 2 smokers = twice as many projects Great job Kelvin

@BoatSpud 10 ай бұрын

What an awesome give away! My current setup is a bradley digital smoker. I have it modified with a PID, circulating fan, and larger element. I no longer use the pucks and just use a pellet smoke tube due to random feed issues with the pucks. Anyway, I'd love to try this new smoker to simplify my setup.

@chrisprott1931 10 ай бұрын

I've been smoking on an old trust weber grill for years. This would be a quantum leap in my smoke game. Love the vids keep em commin! Thx

@leopayment1001 10 ай бұрын

It seems easy enough to make. I keep learning things I never heard of cold smoking.

@cemysh33 10 ай бұрын

Recently got into making sausages and my young kids have loved helping with the stuffer. Having something big enough to hand and cold smoke would only allow us to make more and even share with our friends and family.

@huntershomegrownartisansna6946 10 ай бұрын

Eric! I've been watching your chanel for since you started and love everything you post! I own an analog smoker from Smokein-it and really love it. I've made bacon, sausages, chicken, salmon and ribs and everything comes out great. The problem is I'm starting a line of smoke bacon and sausages to sell and the current smoker I own is small. I'd love to have the capacity that this professional model offers, not to mention it's digital control that it provides! This new smoker would be a game changer for me!

@jimzech2514 10 ай бұрын

Another great video, Eric! My SI #1 has treated me well for the past decade and a half but man, a #3.5D would surely help me level up my game!

@richannhampshire9431 10 ай бұрын

found your video chanel which sparked a huge interest in curing and smoking meats! have been watching your videos and really enjoying them!😊

@kirkschaffner9939 10 ай бұрын

This would change my life! I have a stick vertical smoker but I need to stay awake all night to smoke for large events and larger family get togethers!!!

@glentweedie602 10 ай бұрын

Hi Eric. Your sausage series has kinda taken me off the list as a casual watcher & over to the full blown "when is he posting the next video" situation. Loving your content, brother. From Cape Town, south africa.

@josephkordinak1591 10 ай бұрын

Thanks for all the great videos. I would love to get a new smoker to replace my extremely tired Sausage Maker 20lb electric smoker. I bought it used 15 years ago and have used it heavily to make sausage, bacon, ham. I even hacked the controller to raise the set point up to 250 so I could cook pork butts and briskets when I was without another smoker for my BBQ. She has been a good smoker but needs to be retired. Getting a smoker with more capacity would be a bonus.

@milutinjovanovic9359 10 ай бұрын

My smoking game needs help! This new Smokin It smoker would change everything!

@joeyhardin1288 10 ай бұрын

Thank You. Love all kinds of Salami. I run a Masterbuilt, digital electric smoker. Not the greatest but works for me and bigger than my last one. God Bless and stay safe.

@navigator33frank 10 ай бұрын

I have always wanted a smoker but the prices and technology seemed daunting. YOUR enthusiasm has convinced me - please enter my name for the drawing!!

@SparkySue 10 ай бұрын

That salami looks amazing! I currently smoke with a Masterbuilt Thermotemp XL propane smoker. It is not ideal for sausages, but I make it work with a hot plate attached to an Inkbird PID, and an A-Maze-n smoker. Those Smokin-it's look like a lot of fun. We do usually stuff the smoker when we do ribs, pulled pork, ABT's, etc. Then eat smoked food for an entire week. Yum 😋

@BarHRanch 10 ай бұрын

Sounds super cool! I use a pit barrel smoker to cold smoke. Pretty limited space but it works! A new smokin-it smoker would be unbelievable!

@benfricke5583 10 ай бұрын

Celebrate Sausage makes October such a fun month. I love the content. I currently use an offset or Big Green Egg to smoke my sausage on and would love to have SmokeIt smoker to help me reach that next level of sausage making.

@kirkbennett5819 10 ай бұрын

My name is Kirk Bennett, I am new ro sausage making and am enjoying the hobby. I dry age beef, corn beef, I even make my own beer. A smoker like the one you talked about would fit in well with all I am doing. By the way I am learning alot from you. Keep up the good work.

@Happaning_tube 10 ай бұрын

I have a little camping grill and some somker tubes. I am a die hard for cold smoking but never had the chance to get a bigger set up for long cool smoking. I could use a bigger set up so I can make enough for family get togethers as well as up scale the yearly cheese smooking to give away more to all the people that ask. Cheers, rolling for a smoker.

@grumpybaldguy 10 ай бұрын

Thanks for the video. Worst part about making dried salami is waiting so long to get to taste them. Love Celebrate Sausage.

@jmcguireutube 10 ай бұрын

This is John from Chicago. I've been making sausage for about a year and ready to get into dried and fermented ssusages. Your videos are invaluable.

@wanderingkenknight 10 ай бұрын

Lots of fun. Currently I either do my smoking in a Weber kettle, using a slow n seer or my Pit Barrel Junior. If I want to do a cold smoke, I typically put smoke tube in the Weber and use pellets. This has worked fairly well for smoking cheese, and a few other things. Items. I’ve done some cooked summer type sausage too. I doubt I’ll do fermented salami and such but who knows.

@Nick_the_Greek1221 10 ай бұрын

I grew up using a homemade metal cabinet with a Coleman stove for heat and a burn plate for smoke using chips. Would love a consistent and reliable unit like a Smokin It smoker. Just love watching your products come aline from that chamber.

@cindybos7939 9 ай бұрын

Hi, love your videos, I am new to sausage making, I made your summer sausage last week, I love it. Thank you so much for making these so easy to follow. One hint on tying your sausage, if you go thru the loop twice, the knot will not let loose while you tie the second time. A hint that I use from my sewing.

@2guysandacooler 9 ай бұрын

Awesome! Thank you!

@scottbrasuell325 10 ай бұрын

Who doesnt love a good salami!! I use a BGE for smoking. Not so easy to regulate but works.

@MaximilianReinhardt 10 ай бұрын

just discovered this channel. the details are what makes these vids so good. i've been "attempting" to make sausage for 4 years now with "hit or miss" results. time to upgrade my equipment too. have been buying some things from TSM since i started. going to try the bockwurst that just got posted and the mennonite sausage too.

@AlienInferno 10 ай бұрын

The sausage season has been great. Would love to try it all. As for my current smoker all I have is a Members Mark (Sam's Club) branded pellet grill/smoker. It works good for your standard BBQ. I've wanted something that would make smoking sausages and doing a bit of cold smoking easier. That Smokin It smoker would be a dream.

@timpowell1463 10 ай бұрын

I've been using a Brinkmann offset for the last 25 years. Have had some good result and have Catered a wedding for a friend but took me days and that smoker you are talking about would really up my game.

@SakhrHendawi 10 ай бұрын

I don’t have a smoker and I see all these videos with smoked meats and all I can do is drool, please smoke meeeee 😁

@petebaldetti1 10 ай бұрын

Eric I am in love with your channel. I have been curing whole muscle cuts for years and I am venturing in to the sausage world and would love to add a smoker to my equipment.

@waynepotter881 10 ай бұрын

Would love to step up my game with this smoker. Thank you for all you do to educate us!!!

@kiesamonster618 10 ай бұрын

Hi Eric, My name is AL. I have never ever done dry sausage, but I’m doing fresh and smoked sausages. My current smoker is an offset old country, and it is a challenge to keep 150 F on that smoker, but no matter the challenge I like making sausage and experiencing the new recipes every week. My family is excited to try new recipes, especially after a made your Mexican Chorizo sausage recipe. Love your videos and keep up good work.

@igorfaleichik1340 10 ай бұрын

I use my BigGreenEgg for hot smoking. 3.5 Professional Series smoker is a game changer for me. Salmon, sausage, cheese and so much more! Awesome.

@user-dd2we1oc5d 10 ай бұрын

I've been messing around with sausage making for about five years. Two years ago, I started watching your channel. My sausages have gotten so good that my wife has been naming them. My latest is one she calls Brekwurst, which is a different take on breakfast sausage. My current smoker is a Masterbuilt digital smoker with a Bella cold smoke generator. I bought the Bella based on your suggestion in several videos, and I love it. The cold smoke generator is working great. However, the Masterbuilt smoker's controller board has given up, and I can no longer smoke my sausages. I've been looking at the Smokin-It smokers for a while now. Having a new smoker from Smokin-It to go with my Bella cold smoke generator would be just the thing to get me fully back into the sausage game.

@Monkwheat 10 ай бұрын

Hi Eric, Thank you for another great recipe! I can't wait to try it. Unfortunately my little Masterbuilt smoker quit working a few months back. A serious car accident in December has left me unable to work, so I can't afford a new one. I would love the new Smoking It 3.5 Smoker. Thanks again.

@JatFrench-Creek 10 ай бұрын

Eric, really love your work. It has been super informative to me over the last few years and your recipies never disapoint. I've been running a Stumps gravity fed charcoal smoker with DigiIQ controler for years. It produces super BBQ as could imagine, however I do lack a consistent way to cold smoke and do low temp projects like snack sticks. BTW...Thumbs up to your Biltong recipe!