Update: I did not get botulism! Neither did the dog
@Texas4x
2 жыл бұрын
I was thinking that the citric acid you added probably made the environment less conducive to botulism growth. If you had fermented to get the acid, it might have been a different story. Good stuff Bradley!~
@markstopkey4085
2 жыл бұрын
Haha. I was about to post a joke reply. Not needed!
@jondehoff4512
2 жыл бұрын
You should try making Lebanon Bologna. a Pennsylvania staple.
@Towers12345
2 жыл бұрын
This could be the botulism talking though … how do we know?
@lydiamashcka4362
2 жыл бұрын
Ya, I didn't figure you would, not with all of those other things in the sausage.
@Zaral7
2 жыл бұрын
Bonus points for admitting the mistake and rolling with it. Only way we learn! Looks great.
@DC4LIFE1995
2 жыл бұрын
There was this weird black screen right before the cold smoke that lasted about a minute. Anyone else see that ?
@mx-k
2 жыл бұрын
Thought my phone pharted
@DC4LIFE1995
2 жыл бұрын
@@mx-k that’s what I thought about my tv 🤣😂🤣
@kamardavis3138
2 жыл бұрын
Yes there was a weird black out
@BarHRanch
2 жыл бұрын
Yep
@Ermatinger503
2 жыл бұрын
Same 6:14-6:51 it’s completely black without sound
@47buckeddy
2 жыл бұрын
I've never even heard of the carrot fiber binder! My wife has a dairy allergy, so I've been wondering what I could use instead of milk powder. Thanks Brad!
@47buckeddy
2 жыл бұрын
@@john.c yeah I figured there were plenty, I haven't done any research of my own as of yet, so it's cool to start seeing the options.
@spire1o3
2 жыл бұрын
C-bind is great for small batches. For larger batches, it's expensive. I use bran fiber or oat fiber with potato starch mixed for my binder.
@michaelwalker7961
2 жыл бұрын
Not many dudes like you show the failure mistakes like you and I appreciate it because when I do this I’ll remember how to do it better because of you…
@cco2tech
Жыл бұрын
You can use celery powder which can give an additional taste and would take the place of pink curing salt.
@Dexterity_Jones
2 жыл бұрын
I've never heard of summer sausage; looks good
@woolymansmachining6016
2 жыл бұрын
Don't waste the meat in the stuffing horn. Use the next smaller stuffing horn with a plastic bag and push it out.
@PaceYourself
2 жыл бұрын
Great video! I don't think I've ever thought of summer sausage as "tangy", but once you said it my mind was like, yeah of course it is. Thanks for the excellent video, and as I've said before massive resepct for being open about mistakes.
@brandtmiles2373
2 жыл бұрын
I really appreciate how you kept your 'mistake' in the video without editing it out. Very relatable to anyone who makes lots of bbq and has more spices than they can count. Still looked amazing to me personally.
@michaelgatlin4862
2 жыл бұрын
I like any kind of mustard on summer sausage. We eat a lot at deer camp and yes you got to have cheese and crackers.
@himdabo
2 жыл бұрын
How do you feel about BEEF BACON? 😂 Just kidding Bradley! Keep up the great videos, we really appreciate them!
@seanmurphy5135
2 жыл бұрын
I have a feeling it'll be sooner than later 😆
@himdabo
2 жыл бұрын
@@seanmurphy5135 I was trolling his livestream a bit hard the other night with beef bacon requests. Only for like 5 minutes, just goofin 😂 But yeah, it would be awesome if he made beef bacon, especially from a brisket
@finbarconheady2212
2 жыл бұрын
With a quick fry in the pan I have a feeling these would make for amazing sausage McMuffins
@bradk3670
2 жыл бұрын
E-coli is there... lol. I would eat it too. Chances make champions.
@fretless05
2 жыл бұрын
Couple questions, Bradly. 1) What did you do with the rest of the sausage that was left in the tube? I always hate to waste meat, but haven't found a good way to get that into a casing. 2) I was sure I saw you add he pink salt to the seasoning mixture, so the question is, why did it NOT cure. Are you sure it was curing salt #1 and not #2? #2 has a mix of sodium nitrite and sodium nitrate; the nitrate takes longer to break down so is used for slower processes like dry curing. It can delay the process of curing the meat and you ran through this sausage-making pretty quick.
@ericshort1316
2 жыл бұрын
I think what he was explaining was that when he filmed adding the spices, when we said he was adding sugar, he accidentally added the citric acid. The citric acid needs to go in last, separate from the other spices. So, he dumped all those out and remeasured with the sugar instead, not filming this time. However, the second time around, he forgot to add the pink salt. So, he essentially made two different mistakes in each spice measurement - mistaking the citric acid for sugar the first time and then forgetting the pink salt the second time.
@joegrycowski211
2 жыл бұрын
The only"mistake" I see is using saltiness instead of townhouse crackers. Awesome video as always!!
@chrisgasca9965
2 жыл бұрын
As always, a great video. Entertaining and Educational. Keep up the good work Bradley!
@robertgainey7406
2 жыл бұрын
A good baby back rub for grilling on Weber kettle
@BigChuck525
2 жыл бұрын
Another great video Bradley. Love the "For Beginners " series. It would be great if you could tell us the approximate cost comparing it to store bought. We know that sometimes we save money. Sometimes it's all about the quality and knowing what's in it.
@traceyevans2757
Жыл бұрын
Cheaper when you’ve shot your own deer and also you get to use better quality meat than they’ll use for store bought stuff.
@CatfishandCrappie
2 жыл бұрын
I am always bringing summer sausage on the boat when fishing! This may get me into sausage making!!!
@josephmarciano2584
Жыл бұрын
As a passionate home cook and long-time sausage maker, I too know the dreaded 2:00 AM wake-up: "Oh . . $@##&*, I forgot the _______." My admiration to you for not editing it out. &%#@@ happens!
@Gnarkkotik_TTV
5 ай бұрын
Am I watching this at 7 am while eating summer sausage and went down a rabbit hole of how its made?..yes..yes I did
@sandersjones1577
2 жыл бұрын
I enjoyed the video
@squatchhunter15
2 жыл бұрын
Often times they add extra string to one side of the 3" casings so you can cut some off to use to tie the other end. Looking great, as always, brother! As does the summer sausage!
@advancedcompliancetitle2426
2 жыл бұрын
Making this for sure but using the seasonings from the foot long dogs video.
@MrRilarios
2 жыл бұрын
Nice to see the shootout to Eric and 2guys and a cooler channel.. his sausages / charcuteries videos are on another level.
@ChudsBbq
2 жыл бұрын
No doubt!
@josephcampbell007
2 жыл бұрын
I vote yes for the jalapeño summer sausage.
@josharvan2345
2 жыл бұрын
Throw some high temp cheese in next time with some jalapeño and you have perfect summer sausage!
@rickf.9253
2 жыл бұрын
I like that you show your mistakes and do a lot of experimenting so I don't have to. This one is a good case in point for "Mise en place". If the ingredients are all lined up, it's hard to miss any. BTW I just did a rack of beef back ribs with an impromptu mop sauce like you did and they were excellent!
@juniordiverkat1825
2 жыл бұрын
Anyone else see a black screen at 06:07 and lasts for a minute or so?
@johnfarrell3506
2 жыл бұрын
Yes. I dunno what thats about
@NoReason801
2 жыл бұрын
yes, looks like a clip didn't render properly because there's coals in the box on the next clip maybe?
@ooMike22oo
2 жыл бұрын
@@NoReason801 Yeah seems like we may have missed a scene between the meat going in and coming off
@joewines3883
2 жыл бұрын
Awesome Video brother. It was good to hear you were in Vegas. I tried looking that pit builder up, but couldn't locate him. I'm gonna try this recipe for sure, thank you.
@BehindTheFoodTV
2 жыл бұрын
Carrot binder - great idea. Interesting that it came out great even without the curing salt. I hope you didn't get sick!
@derekrosecrans1361
2 жыл бұрын
At some point in the past, people had to be making this without cure salt. Awesome video. Would love to see another summer sausage video.
@HorthornNZ
Жыл бұрын
Been looking at your mixer - take the bowl - throw the mixer away, and you have the worlds biggest coffee mug.
@chris_albertson
2 жыл бұрын
I love this guy your awesome
@DigitalSteel
Жыл бұрын
I heard that powdered buttermilk works well as a binder and adds a nice tang, but I haven't tried it yet
@juliussharrock8943
2 жыл бұрын
It takes a while to find a youtube channel where you automatically like every video just because.
@prkeene
Жыл бұрын
I really want to know what he did with all the leftover farce in the stuffer bowl and horn. When I case I always have 4oz or so left in the horn and bottom of the stuffer bowl. I just make a hand formed patty or two but not sure of that would work with this mix given the citric acid.
@jvf7762
2 жыл бұрын
What I want to see Chud cook next. Carnitas for breakfast. Starting with a bone in pork butt. Use the kettle and the slow n sear. Then for breakfast the next day use your sweet new Chud Taco Table to build some excellent tacos with an over easy egg in each one. Garnish as you please and win all the hearts and minds. This one is killer. I would really like to see your take.
@ScenicWisdom
2 жыл бұрын
Yes please!
@dubehigh
2 жыл бұрын
Smoke and salt is a natural cure. But needs to be refrigerated
@fatboycuts4892
2 жыл бұрын
So with botulism would you be able to fry some up and be fine or is it one and done. Once botulism happens it’s inedible?
@UseAbuseReuse
2 жыл бұрын
Seeing your live stream last night, I think you avoided botulism!
@AshKickinBBQ
2 жыл бұрын
Haha, oh the irony...I was actually going to ask if this video was coming last night in the live! Can't ever go wrong with a homemade summer sausage!
@TheKitchenNinja
2 жыл бұрын
I've been playing around with making summer sausage lately. Love the process! Last batch I added fresh ghost peppers and it was sooooo good!
@jxff2000
2 жыл бұрын
Came for the food, stayed for the euphemisms!
@cory8791
Ай бұрын
Replace the water with Tabasco sauce?
@theblobfish9614
2 жыл бұрын
What is that logic? Milk spoils faster than carrots so milk powder will add to it spoiling faster... Not quite how this works, wether stuff spoils fast or not depends on water activity and in general with a cured smoked meat product you are usually in the green for some time if you store it properly. If dry enough you even get away with it hanging out in the open. I mean milk powder on its own doesnt go bad.
@WildAggie202
2 жыл бұрын
I’ve wanted to get into sausage making for a while. This video may be the one that does it. Great video. Do you have a HP recommendation for a meat grinder for someone getting started? Thanks Bradley. 🤟🏽
@24kachina
2 жыл бұрын
Awesome!! Now, on to Chudrizo st the Chudcarneceria!! Por favor.
@dwaynewladyka577
2 жыл бұрын
I'm glad you didn't get botulism. The summer sausage still looks great. A perfect sausage and cheese platter. Cheers! ✌️
@coreysmach11
2 жыл бұрын
The encapsulated citric acid is used as a quick cure allowing you to go to the smoker in the same day and not having to rest over night like other cures so you should be safe. Great video.
@MattyWylde
2 жыл бұрын
I'm relying on you to teach me how to BBQ, you will never be forgiven if you get botulism!!!
@Wvubrad
Жыл бұрын
How does a cold smoke get meat up to 150?
@timlong7654
2 жыл бұрын
On the to do list
@seanfisher9568
2 жыл бұрын
Can you do an episode on making pepperoni?
@wakeuptoBlessings
3 ай бұрын
Anyone followed this recipe exactly EXCEPT a dark beer as liquid?? ** wondering…**
@wakeuptoBlessings
3 ай бұрын
Anyone followed this recipe exactly EXCEPT a dark beer as liquid?? ** wondering…**
@paulpence8895
7 ай бұрын
LOL, well, you're not dead.... just placed a grocery order, and because of this damn vid I chucked in a summer sausage,,,, hahahaha thanks for making me spend an extra $11... DOUCH....
@DBZTCG
2 жыл бұрын
Awesome as always Brad 👍 Great Job on your live stream 1 hour of pure entertainment 🤣🤣🤣
@okcharleys
2 жыл бұрын
Brad any reason to not always use the c-bind? Any advantages milk binder has on it? Looks like it worked great. Great stuff as always
@TheDawgfathasBBQ
2 жыл бұрын
Made a big batch of this last year and LOVED it! Will definitely be making it again this fall for sure. 👊
@WisconsinSirens
4 ай бұрын
In you video, you did include the pink curing sat in your seasoning mix
@chaoscompoundbarbecue3822
2 жыл бұрын
No Fear Brotha!
@emtfireman813
2 жыл бұрын
I've noticed, from watching your vids, you enjoy saying, "Cooter" 😄😄😄
@danielmiddleton8173
2 жыл бұрын
Nice save on all your planning and work with this one. Must be the ADD and not having Batman movies playing in the background. $h;7 happens.
@19austin83
2 жыл бұрын
Would you be willing to do this again since it was so fun, but not forget the pink salt? Why you ask? Because we like your videos and would appreciate you redeeming yourself. Hahaha, I kid.
@bmxracernc
2 жыл бұрын
Wait, what? You can make this at home? Ok, start from the beginning. Assume I have no idea what I'm doing. I'm at the grocery store. Now what?
@paulpence8895
7 ай бұрын
Why the F do they call it summer sausage??? I'm an absolute junkie for it, but???
@jonhightower3505
2 жыл бұрын
Cool you didn't get the botch....I can sleep at night now....:)
@georgerobarge7826
2 жыл бұрын
Was the pineapple video comment an Ordinary Sausage shout-out? Or did you do that as well? Love your videos!
@brianhartfield8385
2 жыл бұрын
Looks like a winner even with the small spice error. Give it a go with some venison... then make that board with some home made pickles and some pickled onions... just saying...
@DougSladeStuff
2 жыл бұрын
Excellent! Been thinking I would like to make some sausage as well. Will definitely be trying this recipe this summer! Thanks! Another great Vid!
@susanshepherd2997
5 ай бұрын
Where did u get the doodad you put the hickory sawdust in? Think my husband would love that. Thx
@naterivers6107
Жыл бұрын
4:15 Not even gonna try and lie, I seriously thought that was a condom for a...... actually I'm still not prepared to rule out that is in fact a horse condom.
@Simplycomfortfood
Жыл бұрын
I have some elk meat that I need to use. I would like to make an elk, beef and pork summer sausage. I bought a summer sausage kit from Cabela's. I have a meat grinder but I do not have a stuffer. Can I hand pack the summer sausage casing and have it turn out?
@ruckus_
2 жыл бұрын
I may be the one millionth person to say this, but a collab with you and Ordinary Sausage would be a homerun. Thanks for all of tge content. My bbq has gotten way better in a short period of time (on a Kamado Joe even.) I especially appreciate the Weber Kettle series for when I travel to friends. That Fogo grill and divider is an absolute game changer for pulled pork, ribs and even reverse seared Tri-Tip.
@1014p
2 жыл бұрын
Yea there is no way 1 million have requested that specific a person. Bing watched many of these episodes and scanned comments typically to bottom. Majority wanting to see collab were Guga Foods and following that though more rare was bbq science or something like that. Personally would like to see him work with Glenn and Friends. Though he is in Canada so that is very unlikely.
@vernhambley6518
Жыл бұрын
I'd like to know how the cellulose casing compares with the natural casings in terms of smoke permeation.
@51rwyatt
Жыл бұрын
kudos for being honest about the pink salt screw up. It's really just a numbers game on that so a mistake here or there, no biggie.
@donaldspencer7016
2 жыл бұрын
This dude is always on point. He always knows what people wanna see it's crazy.🤪
@J2005ification
Жыл бұрын
At 1:20 you did add pink curing salt #1, did you use different spices to make the actual sausage?
@oregonpatriot1570
Жыл бұрын
Add chopped up jalapeno for 'next level' summer sausage.
@sridgway54
2 жыл бұрын
Alright... so now you need to make some Bologna. And then smoke a tube steak... 😲
@denniscleveland669
2 жыл бұрын
Clove hitch knot.
@Lynxhuntingadventures
3 ай бұрын
Colour doesn’t matter, looks like bratwurst, and brat is yumm
@85ddrummer
2 жыл бұрын
Is there a ratio of how much binder should be used in sausages?
@gerhardpet1
2 жыл бұрын
What is that circular thing called that you use for creating the cold smoke and where can I buy it?
@greenn17h
2 жыл бұрын
Is there any reason I couldn't do this in a beef bung? I've got one lying around, and I have no idea what to do with it.
@ericpetro9840
2 жыл бұрын
Could I use a cold smoke generator like the one used in this video in the bottom of my electric smoker?
@EliteBBQSmokers
2 жыл бұрын
Good job man. 👏 nice.
@pwrplnt1975
Жыл бұрын
I don't care what it looks like, it's all about the taste..IMO.
@edwardhartman8575
2 жыл бұрын
At 1:20 mark it shows you adding pink curing salt, so why go on about not adding it?
@JBFins22
2 жыл бұрын
A little confused here…you said cold smoked but you also said 150°. I use a tube for bacon and cheese for temps under 80°. Is the element on in there set at 150° and you’re only making smoke with the “maze”?
@donnaprima2802
2 жыл бұрын
This is my question, too. Why are there coals next to the cold smoke generator???
@TerribleTim68
2 жыл бұрын
I've been cold smoking my own cheeses for holiday gifts for a few years now. It has become a highly desired gift. 😎 I really want to start doing my own sausages to go with it. Thanks for the videos Brad. I'm still working up the nerve.
@phillipduncan2497
2 жыл бұрын
I wonder how summer sausage would taste if made from corned beef?
@cliffordtickell4023
Жыл бұрын
Is carrot powder the same as c-bind? Thanks!
@kellenwhite4590
2 жыл бұрын
Love the honest video dude. You aren’t into backyard bbq unless you recover from a proper whoopsie every once in a while….I don’t trust anyone who nails 100% of the shots they take. Yer the man brother
@diskprotek
2 жыл бұрын
Really enjoy your channel. Made this on Friday. Only recommendation would be that after you cut it, let it sit out and come to room temperature-tastes really come out where as right out of the fridge it doesn’t have the same flavor (like freezing vodka haha).
@dannybonessi
2 жыл бұрын
If you still have the pellet grill can you do a sausage video. I wanna make your jalapeño sausage but my smoker only goes down to 180. Can’t find any homemade sausage videos that use a pellet grill
@pzahyu273
11 ай бұрын
Bro..pls show us to to make lil smokies from scratch.
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