Thanks so much!

Thanks! Got that at Walmart or Amazon for price of a coffee ;)

@@ArtisanCook … what is it called? It certainly looks like a nifty gadget

Just look for a "lazy susan" on Amazon.

Yes I have. I am assuming you mean the ones with a submersible lid that goes on to keep meat underwater. I did this before with a 5gal bucket, a plate and weight. I feel the large 2 gal ziplock in a 2gal bucket has numerous advantages. 1. the briner buckets are large, more than I want to fit in a fridge. The 2 gal bag fits inside 2gal bucket, keeps it from splashing or leaking, very compact. 2. The sealed bag keeps splashes down, odors from escaping, meat is always submerged, easy to toss around to reposition meat daily, and NO gas is kept inside brine in solution instead of off-gassing. 3. I like to put enough brine to easily cover all meat without jamming it together which inhibits curing. However, I still want to minimize the brine and not waste space. The bag lets me jostle meat around, cover it all, and still use just 1 or 2 L of brine. Hope that covers my reasoning :) Folks who do more at once may like the briner buckets too.

Thanks for watching!

Thx for the comment! Guess what? I made this together with my Son for his birthday! It was easy and super fun, I think you and your Dad will have a good time trying it! This is a very good dough for deep dish, and will give two maybe 12" ones. My son said he wished we had done one. You'll need the whole sauce amount for one deep dish though, as they use a lot of sauce. So either use a larger can of tomato sauce, or cut dough recipe in half and make one. Good luck, post again if you make it, I'd love to see!

@ArtisanCook Thank you for that extra information, I totally forgot how much sauce goes into one of thoes pies, I will definitely remember that now! Also, happy birthday to your son! My birthday was 3 months back, and my father and I also had a similar celebration, but we made a "Duck à l'orange" inspired by Julia child! She was his favorite American cook, and honestly, my birthdays are more about spending time with him and doing what he enjoys. I hope you two had a great time making thoes pizzas, they looked amazing, and I'll definitely try and post a video or picture on my community page when we finish the pizza! Merci pour tout, encore!

👍

Browse around my channel and look at all the other videos of making sausage ;)

Thx ;)

You are so welcome!

Thanks for subbing! I hope this will work for you. Sometimes I just do the dry Equilibrium method, and do all calculations just on meat weight. But I never feel the salt etc gets evenly into meat. So I like to add a bit of water and put it all in a bag, feels like more even distribution. Buckboard bacon is, IMO, even better than belly bacon. You can get good fat, bit still get more meat on a strip. And of course $1.49 a pound for pork butts is better than the $5 I see bellies go for. Feel free to hit me up with questions, and I look forward to you posting some good results on that forum!

@@ArtisanCook I definitely can see myself wanting more of your guidance!

👍

I hope you like it, it is a great start point! I did tons of versions to arrive here. Read the video description if you haven't, I wrote a ton of info on deriving the recipe that will help you fine tune what you want!

Thanks, I did a review on Farmer John caseless breakfast sausage last week, and got thinking the caseless is so much easier for folks. Which made me decide to post up how I do it. Hope you try it!

It is in the description, fully written out. That way you can just reference or print. Pretty much every recipe video on youtube has the recipe written in the description, sounds like you didn't know about this...

Thanks for watching!

Thank you 😋

Good tip!

I can completely see doing that, I love the caraway flavor. Recently I've also been convinced that an authentic version is also made with garlic. I try to stick with "authentic, official" recipes, because otherwise, food names don't convey agreed upon info, and become just bogus marketing terms. But have seen that both some garlic and paprika are used in Poland sometimes. I want to try that, and will probably double the caraway as you do, to ensure that flavor comes through! Thanks for watching and commenting!

Have done with garlic and fermented for a day as well( like some mennonite)....crazy simple nutmeg and lots of carraway still best for my taste. Thnx 4 the reply..happy sausage making.

;)

Yes...i use 2.5.....these are the simplest and best i of the many i have tried

​@@ArtisanCook...i thought same ie garlic...like them without better just 2,5 caraway

You can do it without any fat in an air fryer, my son does it that way, just use a toothpick ;)

Thx! Try it out!

Ok then! ;)

Use masa to make a corn dog. It will be like an empanada

Those are good too, just not as fast. Thx for comment!

You can do it without any fat in an air fryer, my son does it that way, just use a toothpick ;)

Yep, just a silly video I know, everyone makes them ;) But my son wanted one, his GF hadn't seen one before, thought I might as well video it ;) Thx for commenting.

Glad you liked it!

Thanks for the video I make pretzels I started a few weeks ago always Looking for different recipe.

You're welcome ;)

You're welcome, thank you for watching ;)

Great tip! Thanks!

What's weird?

@@ArtisanCook i never ate or experienced this type of dish in all my 67 years and i live in the heart of these type of creations. Please dont get me wrong. I didnt say it was not good to eat but something new i never tried or probably won't experience in my life.

Gotcha! Thx for watching ;)

Absolutely! In fact... we liked the test patty before smoking it almost as much as the the smoked sausage. My wife liked it fresh as a patty better, actually! Tastes like wonton filling or shu-mai Chinese dumplings.

Hey, thanks! Glad you liked it!

THIS IS SO SIMPLE! Great idea, can't believe it didn't occur to me, thanks much, will use this tip!

Oh thank you! What a wonderful comparison, Merci!

Ok

Thx ;)

Hi, look in the video description, the recipe is there. All items expressed as a % of meat weight, so 1.9% salt dor 1000g meat is 19g salt, etc. You'll have to do some calcs for any odd weights you choose to use. I recommend you do all weights in grams, makes all recipes waaaayyy easier. Do it! ;)

Glad you enjoy it!

Thx ;) Click on my channel name, ArtisanCook, and browse around the videos, you can see them all there and find them later if desired ;)

It all came together for timing :) I recorded it showing timing for sauce, 6 min pasta boil, and sausage... pacing and timing is important for cooking. But my family critics said, "Booo! Too long!" So I had to edit it down ;)

It is!

Thanks so much Eric, you've been a great mentor and inspiration, you're the very best-- content, production, knowledge, professionalism, my favorite channel by far! Thx for your kind comment ;)

Thank YOU for watching, glad you enjoyed!

Good job! So 45% weight loss makes for a shelf stable product? When do you weigh it? After stuffing, then after drying?

I weigh it after stuffing all piled on a tray. Then again after pulling it all from the smoker. For salami, you usually weigh individual chubbs, but a pile of sticks all together. Shelf stability is tricky, you actually need to know the Aw, or Water Available, which is the water that is not chemically bound up and thus is available to pathogens to grow. The FDA uses 0.85 Aw to decide if a food is shelf stable unrefrigerated. The Aw is actually a measurement of the water vapor pressure of the food vs. distilled water, and is expensive to measure--cheapest meter I have found is over $700! As the pH gets lower, which inhibits bacterial growth, the Aw can be higher and still be shelf stable. Most home salami makers use the time tested drying weight loss of 35-40%, along with a pH of 5.3 or below, for a salami to be "done". To be extra sure on my guess with these (I don't have an Aw meter), I went for pH 4.8 and 45% weight loss, which is pretty deep into safe territory. Wouldn't work for salami, but is a good tang and dryness for snack sticks!

The pork tenderloin that I've been making gets to about 45-50% before I clean it up and rebag it to equalize. The flavor is more concentrated than a moist product you can buy but I feel it is safer when left out. I really need to test the pH of this last batch next week before shipping off a sample.

Sounds tasty!

Sure do, here ya go! This is Walton's, a great meat processing supply store with fantastic customer service. I brought this ELA mix to their attention, and they started carrying it for me, much easier to source now! I use about 2% of meat weight, so 20g acid per 1000g meat. This gives around pH 4.8 I'd guess. I should go measure that... waltons.com/smooth-acid/

@@ArtisanCook Thank you very much! It is ordered. Looking foward to more content!

Hope it works well for you, I like it better than citric acid.

Same here!

Thanks!

Glad you enjoyed it!

I thought it was perfect. I boosted the salt up from Marianski's original recipe, which was too bland. Landjager is 2.5-3% salt usually. The 2% total in this os exactly where I want a meat stick. Note that these were also dried to 30-40% moisture loss, which actually makes them saltier by final weight. Thanks for asking!

Thank you kindly!