I usually put 2 lbs. in the form. The spring has plenty of room.

There's lots of comments to go through to see if it's already answered. :) I know you mixed for 2.5 minutes with the paddle attachment, but what speed number did you use on the Kitchen Aid? Sorry if I missed it.

If you flip the machine over you can un screw the base and rotate it to put the switch on the front

Thanks 4 sharing,Blake got it goin on.Good job.

What brand and model scale?? Anyone know? I bought one on Amazon but it only reads 10th of a pound

Who wrote a book? Chinese?😂

I appreciate all your videos. Not only are recipes great but they’re fun to watch as well. I really enjoy all your knowledgeable, inside tips that you offer too. I’m quite familiar with making sausage but I’ve learned some great ideas that I didn’t know, that you’ve shared. Thanks again for sharing!

If you want to use ascorbic acid instead what is the quantity to use for your recipe? Ty in advance- love your videos.

How can we purchased this book. I'm from Philippines

Wow. I needed that book.......😮

Spectacular learning video thank you so much guys

I love this! It’s very informative and please don’t stop making content.

Made the Country Sausage a few times now in 3Kg versions. Taste Great! Thanks @duncanhenry

I have been told that whole fat milk powder works well but have yet to try it, any info appreciated.

Can I just buy minced meat for this?

Would i be able to smoke it?

I've sous vide brisket before. It does make it tender. I find its great when you first eat it. When you warm up/leftovers the meat tends to be pasty. I will never sous vide a brisket again. IMO I would wrap and finish in the smoker or oven.

stunning Duncan !

So clinical, then he calls it the “asshole”. Twice. Lol

I am seeing some with plastic horns. Besides durability is there problems with a plastic horn?

I got a grinder last deer season (first time hunting) to make some ground venison. Kinda just looked into Sausage making and your videos are making me want to go further. Thanks.

Where do u buy supplies in canada??

Forgot to mention, collagen casings are EDIBLE !! some like to remove it first, ot can be a little chewy!!😊

After carefully following your guidelines for smoking the sausage as instructed, I noticed that the end product appeared notably lean and lacked the desired juiciness upon grilling. The sausage was packed with little coarseness when cut. Should I mix the sausage really cold and would it be best to incorporate additional pork fat in future attempts for an improved outcome?

Where are you buying those casings at???

Great guy

Thanks for the great video.

Blake the butcher arrived... The pigs were looking forward to meeting him.... 🤣🇬🇧

I guess you sell the hide?

Howdy love your videos, is the pepper used in this video. Black pepper or white pepper. Thanks

fermenting pork and beef digests and removes Neu5Gc, which promotes inflammation and cancer progression.

@duncanhenry great videos! Are you applying smoke during the "cooking" step, as well?

Is the dill , dill seed, or dill weed. Powdered or whole seeds?

Made this bacon twice now I'm my family's hero best bacon I've ever had going to try cold smoking some in the fall

Thanks: Lots of good nformation

I enjoy and have learned a lot from your videos.What percentage of fat would you guess would be in a typical pork shoulder without the fat cap? Most available to me are trimmed. Thanks

I enjoy and have learned a lot from your videos.What percentage of fat would you guess would be in a typical pork shoulder without the fat cap? Most available to me are trimmed. Thanks

it makes me bored as there's to much explanation than cutting feels like im in school..😂😂😂

Hello hindus how are you 😂

Can I work here lol. It's such a vibe. That old neighborhood corner store butcher feel.

The country style sausage has become my 'go-to' recipe for breakfast sausages. My wife and I eat a lot of spicy foods so I thought it would be a bit much for my 12 year old son that doesn't like spicy food. Turns out he loves it in breakfast sandwiches. Then when camping I decided to make breakfast sandwiches on the griddle for the in-laws and niece. They are VERY spice adverse, but it was a smash hit! They even chose it over bacon when I gave the option at breakfast. In-law's told me that my niece even talked about how good it was on the way home from camping! That puts a big smile on my face. Thank you for the recipe! When I make these I usually skip the casing. I'll weigh out 100g sausage per patty for breakfast sausages. Seems to give the right amount of meat to smash onto the griddle, then once it's cooked it fits perfectly on a toasted english muffin and not be too thick.

ppiere gargingp beff pierre gardein beef wellington

I sell my jerky for $56/lbs crispy style

Adoro suas receitas . . . .vou testar esta espanhola . . . .Obrigado

Pickled sausage? That would be an interesting recipe. Hope your little one is doing well and you aren't as sleep deprived.

😅😅why they look like Yong jeff Bezos 😂😂😂😂

My dad used to make venison ring bologna years ago . He would smoke it for the flavor and simmer in hot water til it floated . That was good . Cutting into it when it’s warm . Seeing the mustard seeds and hot pepper flake . Good memories . I have the recipe if you’d like to try it . Keep up the good work Duncan

Where can I get Smokey casings, Edmonton area. Don’t wanna get them from Amazon. Thanks

Normally, only head meat would be used. The half pig heads get soaked in a Brime prior to be cooked, then the meat get separated and used to make the head cheese.

Where's part 2? It's been two months...