I find all of your entries to be extremely valuable. Your comparison videos are quite indispensable to sausage makers of all stages. Those interested should explore your library and expect some “charcuterieric” growth.
Not a question but only one suggestion: NEVER change anything about your style! I've been watching way too long those butchers with big beards... You really take the time to explain us everything we need to know from A to Z to make it at home, you don't just rush some content to sell your butcher shop's spices or some bs like that. It's a crime I haven't heard about you before! Thank you for everything and much love from Québec! 🤙
@Duncan, I want to thank you for your videos and book recommendations. Because of you, I bought the books and equipment needed and have made around 30 recipes. All of them have been fabulous.
Well done Sir!! Excellent explanation and visuals were outstanding. Your presentation skills are A plus, distinctive voice and clear language. Greetings from Texas!!!
Another great video. I noticed that my Brunswick will show the wrong temperature. This is because the temp probe is running through where the heat passes and is close to the wall so it gets hotter than the box temp. What I do is use the included 2 temp probes and either lay them on the racks or poke them through and let the tip hang in open air with the bend on the rack. This lets you see the actual box temp and adjust the set temp as needed. It is unfortunately a well known issue with the Brunswick and people have reported 20-70 F differences depending on set temps. It is nice if you want to smoke at or below 150 but can really be a pain if you are trying to go by time and think your temps are accurate.
@@duncanhenry Not sure if that would help but hopefully it will. I have seen people switch out the stock box probe and modify it so that it sticks away from the wall so it gets a more true reading since the heat travel between the walls to the side vents instead of coming out of the bottom like on most. Unfortunately it is one of the small design flaws with the unit.
Hey! I've missed you videos, good to see you back. Hope you got that link I submitted on processed meats and health. Being that processed meats are actually very healthy, according to the medical doctor's review. That surprised me, and I'm glad to hear it, as I love this stuff! Huh huh huh…you said…
This community is growing, and you have an authentic way of presenting the process. Really enjoy your measurements gram per kilogram. Makes changes so much more accurate. Keep up the great videos and before you know it.. you'll have a RU-vid film set, instead of a bump and grind. Lol
Excellent as always. I am still a beginner at jerky and sausage making, but any of my success in these endeavours is due to your videos. Please keep your videos coming.
Another great video. I didn't know how homemade vs store bought compared on price but my homemade is better than pretty much any store bought jerky I've eaten.
@duncanhenry - I've been saving for a smoker. I know the Pro Smoker is your shop workhorse, and I love the Brunswick you used in this video. I can't recall the video but I recall you also have a Traeger offset unit. I would love to see a video comparing vertical smokers with horizontal offset smokers and the pros and cons of both. What might be better to smoke sausage vs a brisket.... Why would someone use one over the other. Also any info you could provide on electric vs gas... types of wood to use for smoke.... Just food for thought ;) On a different topic... I'm loving 1001 Greatest Sausage Recipes but I have one critical recommendation to all those who have it. DO NOT let your 11 year old kid decide which recipes to make 🙃
Eye of round is good. My personal favorite beef for jerky is London broil. Very lean, no silver skin. I just bought the Stanley brother's meat and sausage book.
I don't make (or much like) conventional jerky, but I do make exceptional Thai Neua and Moo Dad Deow (beef and pork sun dried beef). It gets dried in the sun for several hours, then deep-fried. Eaten with sticky rice, it's my go-to lunch on long motorcycle rides. I have mesh tents I can put over it while drying to keep away pests.
Looks good Duncan ! I’ve got a question about the Brunswick . From the top shelf to the bottom . How much useable space is there ? How long of a summer sausage can you hang in there ? And how many shelves are in it ? Keep up the vids , very helpful . Thanks Bob Long
Love all your videos and that you are a fellow Albertan to boot. Just curious if you have ever worked with smoke powder. I have been using it lately instead of liquid smoke and it seems to work well. If you have used powdered smoke before, just curious on your thoughts regarding it versus liquid smoke.
Duncan thanks for the video. Love making jerky at home. Problem is it never last long and it's gone. What is California Ham Spice? Do you know where it can be ordered from in the USA?
I buy meat when it's on sale and ground it up, press into strips using a jerky gun and dehydrate. More work but cheapest option and not bad at all. Very good texture, not as chewy as sliced. It's my preferred way to make jerky.
Thank you Leah. I like it so far my only complaint is that it isn't the most even temps. I might try and set up a little circulating fan in there and it will be really good I think.
I have made Jerky out of Eye of Round several times. I always cut it across the grain. I the problem I have is, all that inter-muscular connective tissue becomes so tough, it is almost not eatable. See the shot in your video at 4:39.
@@duncanhenry I'm guessing the chain mail ones. I think you mentioned your local butchers that have beards..... Not sure if you would need to wash, but leather wouldn't be as washable.
