Does this sausage recipe need saving? MUST or BUST

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@SmokinJoesPitBBQ
Today we are looking at popular internet sausage recipes to see if they are a MUST or a BUST!! The recipe we are making today is a Mexican Style Chorizo Sausage from the channel, Smokin Joe's Pit BBQ. Here's a link to the original video: • Mexican Chorizo Sausag...
You can find a printable recipe for our version here: twoguysandacooler.com/mexican...
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Eric
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Опубликовано:

27 янв 2023

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Комментарии : 236

@SmokinJoesPitBBQ Год назад

Great job Eric. I had no idea the ph was that high on the red chile sauce I made. Thanks for dissecting my recipe and making the necessary changes. I'm gonna have to invest in a ph meter. 👍

@kprowler Год назад

I'm with you Joe, I just ordered a PH meter myself.

@genericci706 Год назад

Joe your a class act! Love your videos and love that you can take constructive criticism without getting upset. We’re always learning something new everyday.

@TheDevnul Год назад

Eric, Joe, Bradley. The holy trinity of sausage making!

@mike1261 Год назад

Much respect to Joe for the willingness to learn, most folks wouldn't want to do this in a public environment! I have watched many of your videos and my hat is off to you. And thank you Eric for your tasteful and constructive instruction on how to improve the product!

@dennyo7798 Год назад

@Smokin' Joe's Pit BBQ Thanks Joe for your reply! Not knowing any of the past relationships of the 3 of you, I had no Idea how this was swallowed.

@taccosnachos Год назад

This is amazing. The constructive criticism without any negative intentions is a beautiful thing. Big fan of Joe, I'm sure these tips will improve his sausage making skills. Hope Joe makes this improved recipe on his channel!

@2guysandacooler Год назад

Me too!!! That would be great!

@dennyo7798 Год назад

@@2guysandacooler I sincerely hope @ChudsBbq and @SmokinJoesPitBBQ takes this as constructive! I'm not convinced if I was not knowing of this video that I would be. My thought is that it does seem to be a bit of an attack style, I hope I'm wrong. That said, I watch all 3 of you guys rather regiously and faithfully. I'm a student of all of your channels.

@OrlandoFerrise Год назад

in one of you recipes, which I made; 'Chorozo Zamarano" your recipe has Cure # 1, all other recipes, cure # 2 was used. Is there a reason for that?

@2guysandacooler Год назад

Yes. The zamorano has a very small diameter and is usually finished in less than a month. Cure #1 us sufficient. If it was 34mm or bigger I would use cure #2

@domenicomonteleone3055 8 месяцев назад

@@2guysandacoolerEric Thank you kindly for this informative video 📹 hi 👋 from # YSW 🇨🇦 😊😊😊😊

@ArielK1987 Год назад

You, Smokin joe's bbq and Chuds BBQ have taught us how to make many ways to make sausages.

@SmokyRibsBBQ Год назад

Eric, you are my sausage guru! I have learned so much from you over the past few years. If I'm not sure about something when it comes to sausage, then you are the guy I go to! Excellent video!

@2guysandacooler Год назад

Thanks Russ. That is very kind of you to say.

@USA__2023 Год назад

@@2guysandacooler One of the only sausage channels that don't make me cringe from some of the things they do. LOL

@fathersonandskillet Год назад

It's these kinds of tips that help us all up our sausage game. Thanks especially for the tips on acidity!

@2guysandacooler Год назад

Happy to help!

@pedroarellano4266 Год назад

OUTFRICKENSTANDING!!! THANK YOU! Man, I've learned so much from you. Thank you, thank you, thank you.

@stephenfriedenthal8312 Год назад

I love this video. Truly educational and I learned a ton. I was interested in making the original sausage when it came out but I even then I noticed that it looked a little crumbly. This was great and I appreciate all your effort and Joe's.

@Jonamo85 Год назад

Eric, this video was fantastic! I absolutely love and really appreciate that you reviewed and corrected this recipe that you hosted. i’m surprised that you didn’t catch the flaws before you posted the original video, as disciplined as you are with your techniques and recipes. I’ve referenced your videos prior to every sausage and jerky session since starting the the craft last year. please keep the prime grade content coming

@2guysandacooler Год назад

Thanks. The original recipe certainly had red flags all over it, but October is a crazy month and I couldn't vet the recipe properly. I had to take the word of the author. As crazy as it sounds, it's been bugging me ever since because deep down I knew the recipe wouldn't work. Then the emails started to pour in talking about this sausage and how to fix it. So i used this recipe to kick start a new series. It seemed like a great teaching opportunity for everyone😉. Thanks for the comment and if you ever have a question, be sure to reach out.

@Brewer35 Год назад

You truly are the Master! Thanks for teaching us all how to up our sausage game.

@genericci706 Год назад

You the man Eric! Your very knowledgeable about sausage and I always look forward to your videos!

@geniuspharmacist Год назад

I just can't get enough of thus channel.... Love everything that our good man, Eric, makes.... Very scholarly yet very entertaining and down to earth.... Thanks again Eric for the excellent content.... Please keep up the good work... ♥️👍😉♥️

@tomhlavnicka1618 9 месяцев назад

Another great video. I learned a lot, thank you!

@doncegas9687 10 месяцев назад

Fantastic job Eric, going to have to give it a try! Thanks for all your tips in your videos.

@wacko1358 9 месяцев назад

A ton of great information in this video! great job!

@andrewbishop9018 Год назад

Thank you so very much for showing us the before and after with this recipe. I learnt so much. The effects were obvious once you pointed them out and the remedies that you used were informative. You have shown me what went wrong with a sausage mix I made one year ago. Thank you

@topfeedcoco Год назад

Great video, you can learn a lot more from mistakes sometimes then you can from success. Thanks for the great lesson Eric! Thanks for learning opportunity Smoking Joe!

@thewholewheat5010 Год назад

This is incredibly informative. Thank you I like the crumbly chorizo but I really want to try doing this once I get a day of from work Thanks again Cheers

@victorbenner539 Год назад

Well done. This video was very educational like so many of them are. I liked how you laid out this video. Showing Joe's version and yours in correcting it and why you did what you did. And nice tease on your next video. I'm looking forward to it. Have a great day 🌤 😀 👍🍻

@davidbarr1579 Год назад

I really enjoyed watching this video!! Please make more like this!!!

@2guysandacooler Год назад

Thank you! Will do!

@joemechanic2751 2 месяца назад

I'm glad I stumbled upon this video. I was gonna make this following Smokin' Joe's technique. I never considered that acidity in the chilli and would have made the same mistakes. Thank you!

@brewhan3108 7 месяцев назад

Excellent video. I learned a lot! Thanks.

@2AChef-n-BBQ Год назад

Very cool Eric, I dont watch Joe anymore, but always like his sausage making vids. I truly appreciate your analysis and corrections to the process. You always have great persoective🤙🏼🍻👍🏼

@pedroocampo4496 8 месяцев назад

It’s incredible how the science changes the way of cooking . Thanks

@hagmanngr Год назад

Joe, so good of you to cooperate with this video. By showing what you did wrong, it allowed him to show what to do differently and why.

@elsos8711 Год назад

I like this approach! With so many cooking channels now, I'm looking forward to some back and forth bantering 😃

@macw2234 Год назад

Logical. Gorgeous. I have a lot of respect for Joe and will still enjoy his bbq stuff

@stephenadams5241 Год назад

Eric you are amazing, I was hoping to make this sausage recipe from Joe, however didn’t like the bind achieved. Now I’m so excited to give it a try

@ronniesuburban Год назад

Effing brilliant! It's still January but this really could end up being the video of the year. It doesn't get any better than this. Quite well done, Eric. Thank you.

@2guysandacooler Год назад

Wow, thank you!

@s18169ex3 10 месяцев назад

Just started following you looking for tomorrow, sausages, techniques, and your knowledge on the finest product I’ve seen so far

@2guysandacooler 10 месяцев назад

Awesome! Thank you!

@jameshicks8856 Год назад

I most certainly wish I could stand side-by-side with you to get the actual Hands-On instruction step by step on making your sausages . But these videos are 101 and 100% perfect . Those sausages that you are making would be a great addition to my red beans and rice or jambalaya menus I'm not going to say the name of the company but they're double alphabet sausage from New Orleans . And on a bun maybe with some coleslaw and or chili sauce . Would be great on my food trailer . And I think God for running into your videos and tutorials .

@jameshicks8856 Год назад

It was I thank God for running into your videos and tutorials .

@tunahead101 Год назад

Wow. I learned A LOT from this. Also, I hadn't heard of Joe's site. I am going to check out his other content.

@russf6572 Год назад

The people who think they ruined meat should go to the store and buy a 'tube' of chorizo. After chowing down on a mixture of lymph nodes, salivary glands, cheeks and tongues they might appreciate the homemade variations more.

@2guysandacooler Год назад

LOL 😂😂

@scottboettcher1344 Год назад

Yeah, I like the stuff in a tube but it definitely has to be mixed with other things, to eat it by itself would require a straw. I will be trying this.

@russf6572 Год назад

@@scottboettcher1344 That sure tells you how important spice profiles are. Even unsavory things can be made to taste good. These days I'll be watching labels close for any BUGS!

@joncoulas5203 Год назад

Appreciate all the tips. I messed up the texture of a Frito pie sausage using a chili sauce now I know why the texture was off.

@odinociai Год назад

Amazing! Thanks!

@gooffy120 Год назад

Love this format. Learned so much mire.

@JonnyBladeSwitch Год назад

I was literally about to make the first version, have the meat chilling and everything. Thank God I watched this!!!

@2guysandacooler Год назад

WHEW!!!! That was close 😅😅

@JonnyBladeSwitch Год назад

@@2guysandacooler no kidding! It was a sign 😊 can't wait to try it!

@topfeedcoco Год назад

@@JonnyBladeSwitch You better make a 2nd batch of jerk chicken sausage to celebrate and appease the sausage gods for saving you from disaster!

@JonnyBladeSwitch Год назад

@@2guysandacooler do you have a video for sausage percentages for us to use as a guide to creating our own recipes for sausage?

@2guysandacooler Год назад

Not yet but I'll tell you right now: salt 1.5% (some people like 2% but I find that to be too salty - maybe because I'm getting old😅) curing salt if used .25% liquid 5% liquid (if using a binder) 10% binder 2%-3% (i normally use 2%) As far as spices go, I would keep main spices between .6% and .75% as far as secondary spices I would do between .25% and .5% herbs I like to keep at a minimum (unless I'm trying to make a specific herb forward sausage) so usually .1-.2% At the end of the day when it comes to creating a sausage it all comes down to personal preference. The above recommendations (for the most part) are just suggestions. Lots of trial and error to dial in a recipe and get it to where you can remake it with repeatable results.

@LittleBearBBQ_Food_Original Год назад

Thank You! Your videos are always informative, easy to follow and break down the steps involved in making some excellent Charcuterie and other Projects. I do like Joes Channel, he also does some good stuff and to us, mere amateurs, all information is good information. I particularly enjoyed the segment regarding the encapsulated Vit. C. I have always been a bit apprehensive regarding using this and have always wondered why my batter wasn’t as “smooth” as others when I have been using Chillies in a sauce addition. I’ll ask the better half to mix in the encapsulated Vit. C. in the next batch I make…She has a gentler touch than this lump does!!!

@mikecross2435 Год назад

You MUST do more of these videos. I can't tell you how many recipes I have tried that don't come out well. Great video! Thanks.

@2guysandacooler Год назад

Glad you like them!

@topfeedcoco Год назад

Indeed, anyone who runs into issues with sausage making should bring them here and let the doctor examine the patient for our collective accelerated learning.

@aslamfareed3315 Год назад

Hi sir great fan of your channel.just thought I'd comment on the ice on the stuffing table.....most commercial makers use this technique it really does help ...as the ice melts it helps for a smooth movement of the sausage on the table. Also easier to work with once the sausages are done. Especially so for natural casings

@Jen-iy7lq Год назад

Thanks for clearing this up, certainly cleared up some confusion I had while watching Joe's video, like lots of sauce and no binder, hot smoking it but still trying to retain fat solids with the ice like you're going to dry-age it--I was lost. So this saves a lot of head-scratching.

@2guysandacooler Год назад

Nice. I'm glad it was helpful. 😉

@stevieg4201 10 месяцев назад

This is why you are so good at your craft Eric, you took a recipe that was pretty good, you were honest about everything without being arrogant, and you fixed it, not changed it, fixed it, I hope joe doesn’t get pissed off about this video, IMO, he should thank you for the adjustments, this recipe looks pretty amazing, I’ll be printing this off and will maybe try it this coming weekend, thanks again Eric for another great video, I’m learning so much from you. 🇮🇹😎🇮🇹

@wuling2646 Год назад

Excellent, thank you!

@fedotbarsukoff9599 3 месяца назад

Thank you for tip and trick you guys are awesome

@sourdoughisdelicious2055 Год назад

Perfect video, really enjoyed it. 👍📸💪

@athf2k10 Год назад

You are the Alton brown of sausage and salami. Casual demeanor but super informative as always, literally a master class and I'm so grateful for all that I've learned from you. You even inspired me to build my own dry curing chamber.

@2guysandacooler Год назад

Wow, thanks!

@LeeG23 Год назад

This is incredible content. Super helpful topics, really well done - Eric you are the best!! Please keep it up!

@2guysandacooler Год назад

Thanks so much!

@duncanhenry Год назад

Great video with lots of great info Eric, well done!

@ericfoster3636 Год назад

Good lessons in this video. I wouldn't have picked up on the acidity of the chilies bu the caught the rest of the errors. I too would have used a slower smoke schedule. Great Stuff Eric!!

@washa1209 11 месяцев назад

Hello!!! Greetings from Mexico... I've been following you for some time, and always have think how amazing your content is. So and would like add and share some additional comments regarding different types of chiles ant how they work in terms of flavor. The red chile, that the guy in the video is holding, is more similar to guajillo or mirasol chile. This chile add a sort of acid flavor that I would say it adds brightness to the mix. On the other hand, Pasilla chile, is called this way in part because of what you explained (from spanish PASA = Rasin) but in the sense that the flavor of this chile is sweeter sotthat it can recall flavors similar to those "PASAS". Finally Chile ancho, is the dry aged version of chile poblano. This has a deeper flavor. If we could compare it in terms of music. Chile ancho would be a the Bass in a rock song. So together this three chiles add brightness (guajillo), sweetness (pasilla) and depth in flavor (ancho)

@nobleskinner1381 9 месяцев назад

Eric the Sausage Science Guy should be the name of this channel. Great job brother. I learn something from you EVERY single video you make. Thanks so much.🤠

@leeshaw6641 11 месяцев назад

Hi Eric. Great video yet again. Could you do a video on phosphates? Im wet curing hams with hexametaphosphate right now but Im only following guildlines rather than fully understanding it. You make technical issues seem simple to us dummies lol. Many thanks for your hard work

@KnowPorcelain1 Год назад

Love these videos, I watched the Smokin Joes video, as a fan of sausages, in your video, you could see the amount of oil released when cut, as well as the texture, compared to Joes. I am surprised, but as a Horticulturalist in the UK, perhaps I should of understood the Ph levels better, but who knew the comparisons were so important, it is sort of obvious when explained. great content, I would really like to see your take, on my favourite sausage, which is the Toulouse style sausage, and your take on alternatives to the European/British addition of Rusk in sausages, as it can create a dryer texture to the sausage. great foodie content, and I love creating my own food.

@stevee8884 Год назад

I made this sausage, It came out great! That internet poster has his own opinion.

@2guysandacooler Год назад

The original recipe wasn't bad (especially if you like Mexican Chorizo), but the goal of his recipe was not accomplished. The goal was to make a sausage in the style of Mexican chorizo that was well bound together. From all the emails that I've been receiving about this recipe the 2 most common questions I get is, "Why is this sausage so crumbly? What did I do wrong?" Lots of folks felt disappointed by the original recipe because they were expecting something completely different. This video sets out to demonstrate what went wrong in the original recipe and how to correct the problem so that the end result is a little more in line with what was originally promised. A teaching tool for anyone who enjoys making sausage😉.

@Donatich.Onataka Год назад

Great job. That looks like a properly made sausage. I saw the original video before and was not that impressed with the dry, crumbly texture. Great tip on bringing the PH up to neutral in the sauce. Awesome video as always. Thank you.

@jeffyankey7916 Год назад

Great job as usual 👏 👍

@dwhonan Год назад

Eric, I really appreciate you taking the time to dive into Joe's recipe and identify the failure points. I too had made the chorizo links a few weeks ago and haven't been satisfied with the texture, even with the addition of 3% milk powder binder per the recommendation in Bradley Robinson's "master ratios" video. It never occurred to me that the issue wasn't with my technique, but some complex interactions in the original recipe. The resulting links also weren't as spicy as I had imagined they would be; I'm unsure if having substituted pasillas (which I couldn't find locally) with more anchos in the chile slurry made that difference. I had already put a note in my sausage database to not make this one again, but I'll append that with a link to this video and give it another try sometime with the modified recipe. Thanks!

@2guysandacooler Год назад

I think you will really like this version. You might even kick up the heat a bit by adding .5% cayenne as well. Very pleased with this sausage

@simondarch6279 Год назад

This breakdown is such a great learning video! Thanks for posting such great information in such an easy to understand way. I have a question - if I wanted to add fresh garlic to the mix would it be a good idea to add it in with the chilis prior to blending to a paste( or maybe even in with the chilis as they are steeping)??

@2guysandacooler Год назад

It depends on what you are looking for in flavor. If you want a garlic forward sausage I would add it to the meat. If you want it to be in the background you can make it part of the chili paste and that would be ok.

@johannesdevries6617 Год назад

really good info here!

@bouchwick Год назад

Excellent video. Constructive criticism is not a bad thing. Smoking Joe has a great channel. This recipe is in the cue! 🍻 Cheers.

@geraldmorris7277 Год назад

Great-looking search

@genericci706 Год назад

I would love to see you do just a normal hot Italian sausage recipe from scratch.. always make some for Christmas for my Italian family but can never get the perfect spice blend!

@nevereverbeendonebefore Год назад

I'm here because Bradley mentioned you in a recent vid. Now it's about to come full circle when you drop that next video :)

@lucrainville2343 Год назад

Eric, you must try pork ribs in the same way you cure bacon ! AMAZINGLY ADDICTIVE . 😀

@slngblde Год назад

Great video Eric. If I get a pig hunting next week I am making chorizo out of most of it. Johnsonville makes a linked chorizo that’s good but chewy. It’s hard to find around here unfortunately.

@larrywarner9314 Год назад

I started making sausage about 5 years ago and I made lots of mistakes , but I did the smartest thing a new comer can do in making sausage is take advise from a pro like Bill Dumas , the man is a master when making sausage , not knocking anyone I'm still learning I used one of Joe's recipie and it was a big hit in my area that chicken fajita thanks Joe , and Brad from chuds bbq , and two guys and a cooler watch all your vids and thanks

@lifewiththevillamors4099 Год назад

I recently started with sausage making and since ive found your channel, I'm learning a lot. If you offered an organized couple day sausage workshop, I'd be interested in making a road trip from Colorado to attend.

@2guysandacooler Год назад

Cool. Great to know!!

@oregonpatriot1570 Год назад

A note about cold smoking. When my local Safeway has 3 pound packs of bacon on sale for $1.77 per pound, I always stock up. This _'Signature'_ brand is a nice thick cut, but it isn't a popular brand because they're always WAY too light on the smoke. I'll hang strips on my racks and cold smoke for 20 to 30 minutes before vac packing into portions. It certainly isn't homemade bacon, but the price is right.

@dansong.tolman2793 Год назад

Great video. I really do not think there is a typical mexican chorizo. Each region of Mexico has its own version. My preference is from Muzquiz (NE). Lots of oregano. I would send you some but that would be illegal. Joe is one of my favorites by the way. I have learned so much from both of you Good job!

@redryderaus Год назад

Exactly! There is never one recipe for any dish. It varies from region to region, family to family. That's why I keep trying the same dish (not just sausage) but adjust the recipe each time. It's about finding the taste/texture that I think is best.

@toddstropicals Год назад

Yeah you nailed it. I watched his video too, I love the concept of chorizo made this way. And yeah, that was a guajillo chili I believe. So I did make some chorizo in this manner about 10 lbs, we made corn dogs from them that were insanely good. And of course I put my own twist on the seasoning cutting back on cloves.

@1jugglethis Год назад

Honestly, I think the red dried chile Joe showed in his video was a New Mexico chile (which he lists on the ingredients). It looked a little too red to be a guajillo, which tend to be more of a dull rust color in my experience. Certainly not a pasilla though :)

@toddstropicals Год назад

@@1jugglethis You're most likely right. And definitely not a pasilla.

@ralphsimmons9393 3 месяца назад

I’ll take Smokin’ Joe’s recipe anytime. The spices especially the chili are more important than a kielbasa texture. This one works better in my recipes for anything that takes a stuffing. Texture is most important to you but the Mexican chorizo flavor is for me.

@2guysandacooler 3 месяца назад

LOL. You are missing the point. Smokin Joe was shooting for the Kielbasa Texture. We fixed his recipe to make it more like how he was hoping it would turn out. If you wanted to go for a Mexican Chorizo, you would be better off following a classic Mexican Chorizo recipe. Add the vinegar and moderate the chili. If you know you know😉

@LarryLyonRelyon 11 месяцев назад

I like to soak my casings in the left over water from soaking the peppers. It imparts just a bit of chili flavor into the casing

@danielcastronovo5432 Год назад

This recipe is almost perfect, but too much bay leaf, oregano, and thyme. I used the calculator on your website with the recipe. It was good but the amount of bay leave powder and thyme, maybe the oregano threw it off a bit. Could have been my miscalculation…I saw the potential for this recipe. I personally love chorizo. This was all after the first time you posted the recipe last year. I will try this new recipe! I am excited!

@747tbar Год назад

Definitely Guajillo chilé, Just bought some at my local Michoacana market last week.

@Syngine Год назад

Absolutely love the channel, absolutely love your content and your presentation. I've got 16lbs of pork in the fridge right now for this afternoon to make 12lbs of your andouille recipe, and try a 4lb experiment of andouille salami. One quibble with this video though. You are spot on about every, single, thing, in this video except for how you treat the chili paste with regards to moisture. You treat the chili paste as 100% moisture, which is not the case. From a functional perspective, dried chilies themselves are a binder/moisture retainer like dry milk powder or other options. That thick chili paste is not only probably only about 50% actual moisture and 50% solid vegetable matter, but it is pre-retained moisture. There is a point at which you can have too much water in that paste, and it would end up being a moisture contributor to the sausage itself, but at the observed thickness, you are not approaching that. It's still a great looking sausage. I'd eat a whole sheet tray of it, but you could (and IMO should) have gotten away with more of the neutralized chili paste for additional color and flavor. It would have softened the texture of the sausage a little, but not affected the bind/casing texture/moisture retention. Again, love you and your channel, and when I want to make a new sausage for the first time, you are 100% the first source I check for a place to start. Keep up the absolutely great work.

@2guysandacooler Год назад

Yeah, I did a few tests on this recipe by adding 10% chili paste and 5% beer and I found that the texture was starting to get a little too soft for me. I do think I could have added 10% or even 12% chili paste (with a binder) and it would have been ok. I think this is where home sausage makers can have fun with the recipe. If you do end up making this version I'd love to hear about your %'s

@TheDuganater Год назад

Hi Eric, I'm intent on making a pork and kimchee sausage in the near future for my wife's Korean church, and this video may have saved that from disaster considering how acidic kimchee can be. I'll be sure to invest in some ph measuring equipment and baking soda before I start that sausage! (I hope this comment plants a seed in your head to make a kimchee/Korean inspired sausage as well. I would love to see how you would execute that)

@dgax65 Год назад

Thanks for this recipe. I love chorizo, so I was intrigued by Smokin Joe's recipe. It's great seeing how the application of food science can boost a good idea to great execution. There is just one thing about your recipe that I question; the color. Chorizo is known for it's red coloration. When Mexican chorizo is used in other recipes you usually expect that deep red color. Is there any way you can replicate that traditional color without impacting the texture?

@2guysandacooler Год назад

Usually that red comes from the chili sauce. In this version you would have to add powders of the chilis to get that same color. Think Spanish Chorizo

@conradbennett3251 Год назад

Great video.

@2guysandacooler Год назад

Glad you enjoyed it

@USA__2023 Год назад

I like the use of the traditional chili peppers, they are the most used in Mexican cooking. I guessed you would use the citric acid and a binder, but missed on the chilis. I thought you would grind them in a spice grinder. they do have a little more bitterness when you do that but it does work. I've made chili with sauce and ground chilis, there's a difference but not enough to kill the chili. Using sauce is definitely better though. If you ground them to powder would they still mess up the sausage by being too acidic ?

@davidfleer5307 Год назад

Because of your channel and those guy’s in Wichita we’ve been trying all kind of sausages. I can only remember one failure and it forget to add cure to 30# of snack sticks taste was good but it was the color off so they were eaten in five days. Is there video or way to find out how pepper heat is rated? 👍✌🏻🇺🇸

@billstackpole3494 3 месяца назад

Great video

@cydrych Год назад

I’ve been watching your videos for a couple of years now and this series enticed me to subscribe. I like the troubleshooting aspect of it and look forward to seeing more fixes to problems I’ve been having. For example, I recently made a sausage using some tomato powder that I make from the “waste product” of making sauce from my garden. That sausage didn’t bind well at all and I’m thinking it may have been the acid in the tomatoes. I’ll have to get some test strips to check it and try again. I generally don’t use binders because I’m on a limited budget and I’ve never had an issue with binding before. If the acidity isn’t the problem I’ll try it again with a binder. Thanks for the info. Can’t wait for the next in this series. I’ll add my recipe in case you or anyone else has other suggestions. I loved the flavor but not the texture. Note, the odd weights of the meats is because I was using up stuff from my freezer to make room for homemade bacon. Ground Beef 1690g Ground Pork Belly 660g Salt 47g (2%) Instacure #1 6g (.25%) Tomato Powder 12g (.5%) Rubbed Sage 6g (.25%) Rosemary Leaves 6g (.25%) Fennel Seed 6g (.25%) Chili Flakes 3g (.125%) After rereading the recipe I think the sausage had too much fat as well. I used 80/20 ground beef and added the belly. It was a meaty chunk of belly but I’m guessing that may have been another issue. Shameless plug, I have some videos of me exploring and learning about charcuterie and cheese making on my channel.

@2guysandacooler Год назад

Fat looks ok. The ph of tomato powder is in the 4's and at .5% it shouldn't have given you a problem. Was the sausage extra juicy/greasy when you bit into it? Belly fat is much softer than back fat and melts faster. It can also smear quicker when you grind it. My thoughts are that perhaps the fat got smeared during grinding and while it was being cooked it might have rendered out casing a crumbly texture. If you ever want a cheap binder to add to your meat throw in an egg or two/ kilo. They work great!!

@cydrych Год назад

@@2guysandacooler thanks for the tips. The moisture level was about the same as my other sausages and it wasn’t greasy. I chilled the meat and used cold grinder/stuffer parts (I have a cheap combo unit) but maybe I let it get too warm while stuffing. I’ll keep an eye on that and try the egg binder next time.

@2guysandacooler Год назад

OHH, yep. Stuffing with a grinder generates lots of heat. I would suggest refreezing the ground meat before stuffing as that will help out a lot. Alos if you happen to have a helper, even better

@doylesouders1228 Год назад

You did a previous video talking about the two types of Non Fat milk binders. Which one did you use here? Would Soy Protein work as well. Excellent video, convinced me that my old recipe was a bit low on salt (1.3%) and low on Binder which then made it more crumbly. I originally thought I over mixed and got it too warm but now I think it was salt and binder. Will find out later this week.

@2guysandacooler Год назад

The NFDM i used is High Heat. Soy Protein would work as well

@MadPick Год назад

I love Joe's channel, and his willingness to go out on a limb with new things like this sausage recipe. With that said, I find Eric's "master class" in how to improve the product to be incredibly informative and helpful; knowing what was taught in this video will help any of us that try to come up with our own sausage recipes. With that said, I am leery of "internet wars," especially between channels that I respect. While the negativity was kept to a relative minimum here, I'd personally like to see even a little less of it -- maybe not use the term "bust," for example. While Eric's final sausage clearly looked better than Joe's, I'm fairly certain that I could have sat down to a plate of Joe's sausage and eaten every bit of it. Just my two cents. You both have taught me a lot!

@Murzington Год назад

Same. I personally would probably prefer Joe's because I'd just reheat the sausage split the casing and put it with what ever else I'm eating. I like chorizo because it's got that big slap your mouth flavor that compliments other foods. Eric's seems to be toned down to be able to eat as a stand alone sausage.

@2guysandacooler Год назад

In my opinion, I think that honesty in recipes is incredibly important. Viewers watch the videos, spend their hard-earned money on ingredients, and then are ultimately disappointed because the recipe did not deliver what was promised. The original recipe set out to make a well bound together chorizo style sausage that could be eaten alone. It's why he didn't add vinegar to his recipe, he didn't want a sausage that resembled traditional Mexican Chorizo. What he ended up making though, was a sausage that was exactly like Traditional Mexican Chorizo but without the vinegar and by his own admission (at the beginning of the video) he said he did not like that. Personally, I'm with you. I love Mexican Chorizo. Joe's recipe is actually quite nice when it's cooked and mixed with other ingredients. On my recipe link I kept both versions just in case someone wanted a sausage that was a little closer to what would be found in Mexico. BUT, that was not his goal. The integrity of sausage making would be greatly advanced when internet sausage makers admit their failures. Like this: ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-uiraoUynBrc.html Great big respect for my man Bradley!

@MadPick Год назад

@@2guysandacooler, yes, I remember that Chuds video well. We all learn from our mistakes, and we can all learn from each other's mistakes too!

@victorbenner539 Год назад

I believe Eric's video was very respectfully done. Remember he even contacted Joe. That's showing a great deal of respect. And fyi,Joe hasn't necessarily been any kind of Saint himself. There are content creator's who feel Joe has over stepped things a few times. So none of us are perfect. I believe Eric did a fine job on the evaluation and remedy of these links. Including why he made the changes. I also very much enjoyed finding out that by Including a additional ingredient you don't need to let links sit overnight to be ready to smoke. Honestly Joe should be happy to know this. It means you can go start to finish in one day. That can make a huge difference in your week long schedule. I know it will help me out. Everyone have a great day 🌤 😀.

@ridethespiral1219 Месяц назад

Does the baking soda alter the flavor at all? It usually has a strong presence in anything I put it in.

@armyguy209 Год назад

Awesome videos. Just purchased the Sausage maker Electric stuffer with your code. I do have a general question when it comes to making sausage outside the box. There is a recipe for a pizza one Joe did that I really want to try for something different. I’m not a fan of using the prepackaged seasonings so I like to make everything from scratch so I know what’s in it. So here’s the question, when making anything with liquids other than say water, beer, etc for the 10% moisture, should we be checking the pH and bumping it up with baking soda like you did? The pizza recipe has tomatoes which I know pizza sauce is acidic, so would I do the same thing you did here to prevent having a crumbly sausage with these kind of “liquids” being added to the sausage? TIA and thanks for what you do to help us home sausage makers trying to learn the correct way.

@2guysandacooler Год назад

Congrats on the stuffer!! You are going to love it. It's my favorite sausage making piece of equipment. As far as acidic ingredients go, it would be prudent to check the ph if you can. Acid is a funny thing. Different acids effect meat differently. You can't ever go wrong bringing the ph up a bit to help balance the ph. All you need is a ph of 5.3 - 5.6 to be super cool.

@AndyGenova-jr9ol 2 месяца назад

Nice video sausage maker myself

@markrobino6617 Год назад

Could vinegar be used if ph adjustments were made to it? Really appreciate the "why" changes were made. Loads of learning. I'd like to see this improvement theme applied to other recipes. Linguiça Calabresa tamed to a standalone eating sausage vs an ingredient type.

@2guysandacooler Год назад

You can neutralize vinegar. Baking soda will work but you have to add very small amounts at a time (think middle school volcano science experiment). You can also dilute the vinegar with water at a ratio of 1:1

@louisevad6091 Год назад

I’m gonna do this.

@donmaclaren4409 8 месяцев назад

I wasn't able to see the Chuds video you mentinoed you were going to make. can you post a link?

@comerford300 6 месяцев назад

I'm making this out of Venison/pork fat 70/30 mix. I also stuffed in smaller sheep casings, becasue thats what I had. And adjustments on digital smoking schedule? and would I still aim for 145 internal temp? .

@2guysandacooler 6 месяцев назад

I would smoke for the first 2 hours as the smaller casing will absorb smoke faster. Bring to an internal of 145f and hold it there for 30 minutes. Water bath and you are good to go.

@cannistershot2277 Год назад

As you were explaining what vinegar does to the proteins and how it affects binding, I was suddenly reminded of a chicken sausage recipe I attempted to make way back when I first started making sausage. I remember it was a failure, and now that I think about it, I think I added some red wine vinegar to the mix - probably why. The flavor was good, but the texture was...unpleasant. I was suspicious of the original spice mix when I saw the 1% salt by volume. I typically aim for 2% or higher.

@AbigailGomezFelix Год назад

Hello eric i love you videos you the best for a long you smoke the chorizo and the kasings are 35 mm ? Thanks

@mikelnu8224 3 месяца назад

@28:47--Chudds BBQ --- can't find the episode. Am interested in that sausage recipe

@TheVonhollan Год назад

You D'a Man. It comes down to texture and taste buds, bud. I have done some of your stuff many times, I change this to that and found out what I like and also my nibblers next door like. This was a great one! Thank you for this live bit.

@marcdoll5632 Год назад

I made this recipe last month but anticipated these problems so... I used turkey, baking soda, upped salt at 1.75% and added Nooch, as a binder and added 1% red wine and it was delicious!!! (oh yeah, the peppers were a variety of peppers from our farm). The texture and snap were perfect.

@2guysandacooler Год назад

Nice touch with the nooch and great call with the baking soda. 😎😎 Great to hear that you saw the issues and took the appropriate action before it was too late. Well done!!🎉👍

@marcdoll5632 Год назад

@@2guysandacooler may or may not have been inspired by one of your previous videos. Since I saw you mention it I have been using it an almost everything and I am supper impressed. Correction from above... I added 5%red wine. One quick question? Difference between encapsulated Citric Acid and... Citric Acid?

@marcdoll5632 Год назад

just hit the part of the video where you indicate you talk about Citric acid... ignore question.

@2guysandacooler Год назад

no problem. Yeah nooch is a very cool ingredient in a sausage. I love it!!

@schumyschumy Год назад

Eric, you mentioned at the start that you want a sausage that was well bound. I'm actually looking at getting a more crumbly texture in one of my sausage recipes (a tweaked kielbasa style). Any idea how I can achieve that without adding any vinegar?

@2guysandacooler Год назад

Sure. Barely mix it together. Just lightly toss the meat and spices, also loosely stuff the sausage.

@stuartroySAPA 2 месяца назад

This video was extremely informative for me. Thank you for putting it together. I'm pretty pleased with my sausages like my brisket, jalapeno, and cheddar and my venison blend sausages. However, I'm experimenting with a:Thanksgiving turkey/pork sausage with dried cranberries and sweet potato chunks that the somewhat famous Austin food truck, LeRoy and Lewis, sells around the holiday. I don't have their specific recipe so I'm winging it a bit. My question is about what the acidity of the dried cranberries might do to the sausage consistency. Since the cranberries will be whole and not a paste should I add some baking soda directly into the meat mix in similar proportions as you've done with this chorizo? If not, then what? Thank you for any thoughts.

@2guysandacooler 2 месяца назад

I don't think the cranberries will be an issue. Especially since it's not a puree. Just proceed as normal..

@stuartroySAPA 2 месяца назад

@@2guysandacooler Excellent. I'll give it a try then and see. Much appreciated.

@milanmarcetic845 Год назад

Cochineal 🐛 bugs natural colour from the belly . 70000 insect for 500g of colour. By the way texture luks good but need little bit of red

@alwayspositive999 Год назад

Nice vid thanks- instead of the encapsulated citric acid - could we add lemon juice or any other alternative? 2) could we do it in the oven at the same specified temp - if we don't hv a smoker ? Awesome end result- was wondering how did the last recipe get the tacky texture? The texture in the 2nd recipe was quite coarse therefore jw

@2guysandacooler Год назад

You can't add lemon juice. That would have the same effect as vinegar. Encapsulated citric acid is a time release acid, it only releases after the sausage is fully cooked and a good bind has been formed. It's not like regular citric acid. Yes. you can cook in the oven, on a grill, skillet, basically anyway. just do it nice and slow on indirect heat.

@alwayspositive999 Год назад

@@2guysandacooler thank you - definitely gotta try it.