Thats is the best ham kielbasa l have ever made thanks so much for the recipe plus got some farmer sausage in the smoker right now waiting on it to finish
Your very good at alternating things like casing style, size, meat texture, fat % etc. Not just changing the spice profile. This all changes the experience of a sausage. Sometimes even more than the spices that go into it. Thanks for the videos!
I am loving your videos sir! Thank you very much for taking the time and doing these tutorials. I just made 15 pounds of your bratwurst recipe, and broke out my sausage stuffer that has sat idle for the past 5 years.
OMG - I can't believe you got a negative comment. Handled it very well - congrats. This is my FAVORITE - ever - bought or made - sausage. I couldn't find the California Ham - substituted with Allspice, Cloves, Chili/red pepper flakes and cinnamon - but, this is by far the best sausage I've ever tasted. Thankyou so much. Next stop - either sweet Thai or Honey Garlic - yum...
Interesting concept mixing two different grind sizes! I'm just getting started in this sausage making hobby and have a lot to learn. Very informative video - thank you for posting!
Duncan, good stuff as always.Thank for your time to share your knowledge. Please clarify the use of liquid smoke on the course side when your smoking the entire sausage in the end. Thank you
In my experience the use of liquid smoke is to help even out the natural smoke flavor throughout the product. On large smoked meat it is hard to get the smoke really deep inside. So on the course grind meat and then on the inside of a fairly large casing it is hard for a natural smoke to get deep flavor on the inside the kielbasa. Hope this helps explain it.
I would love to see you brake down the meat. Getting it ready for the grinder. Pork shoulder, butt, beef brisket that kind of stuff. Removing silver skin what is waste what is the best fats removing large arteries. I have been making sausage for many years but I never felt like I was good at the trim stuff and would love to see you do it and teach us the tricks if there are any. Anyway great video I have never tried the 2 size grind before I will do it next run. Thanks for sharing.
Hey Taz man here is the link for the hog cut and wrap. I haven't made a beef one yet though. ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-LSqJ0pr2RUk.html
Enjoyed the stop we made at your meat shop a few weeks ago, loaded up on several of your specialties while there and all were very good. I had to give this recipe a try and wow! it turned out great, I will definitely be making more when this batch is done.
I'm glad you enjoyed it! I'd never had someone swing through because they seen the RU-vid videos before. I thought that was pretty cool. Well that's good to hear you liked it. Thanks again!
I love watching you and seeing how you make all this stuff and how you smoke it I don't have a big smoke like you and I don't have a traeger but I do have a little electric smoker it's kind of square like yours you've given me a lot of ideas I want to thank you for that Kent Baio Northwest Arkansas keep them coming I'm enjoying them all great job Duncan
OK, I finished making a smoker and I want to make venison keilbasa. I'm a country boy and have no clue what 15g/kg means.. Laugh all you want, but this is no joke. I plan on making 5 lb. batches to get started.. Could you give me recipe in oz., teaspoons, tablespoons, etc., per lbs. of meat? Thank you and I anticipate your reply.. Steve
Hey there Steve 5lbs = 2.2kg The best way I find to make up sausage spices is to use grams. You will need a gram scale to make this work. All your sausages will come out perfectly consistent once you find one though. Then take all the ingredients and multiply by 2.2kg Also 1lb is 0.454kg 1kg is 2.2045lbs I'm sorry buy I don't have my recipes worked out in table and teaspoons.
I enjoyed the video and will continue to watch them all ! I have another question for you . A small batch of a 100 grams will make a 4 kg batch without rusk . I appreciate what you are doing and would be glad for all the help that you given me before thanks !
Hey Bernard, you betcha! So 25g will do 1kg then plus your rusk/binder (however much of that you choose to use. Usually around 10g/kg). Or 11.3g per pound plus rusk.
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?
Hey Eric i'm glad you are enjoying them. You betcha Jalapeno Cheddar Sausage is definitely on my to-do list. I'm not familiar with the supply shops in Montreal, here are a few that I have used that carry it though. jbsausagesupplies.com/products/product/california-ham-spice www.waltonsinc.com/california-ham-spice www.halfordsmailorder.com/products-search?qs=california+ham+spice
I would really love to see a video of your shop running full tilt. I am interested in watching "production" meat shop in action. who is doing what, timing of using the smoker. etc. Please.
Love your videos, just curious why you only smoke for an hour or so in your recipe. What is the max time you actually run smoke for most of your sausages?
Thank you! You can definitely smoke longer if you wish. I find with that 1hr to 2hr mark of smoking (after a 1hr drying step) is about all you need to get the smoke flavor. You can do more smoke then it starts to be a dominant flavor.
Very nice video. And the recipe seems pretty good(Make my own keilbasa with my dad) noticed you say in the video 3.5grams/kg but the Polish Garlic says 2.5g/kg. Don't think it'll be too bad, just thought I'd bring it up😅
Fantastic channel that I have discovered here. I’ve been watching about a week straight. Keep it up! Go on podcasts as a guest interview and work Facebook and Instagram to drive your subscription numbers up Duncan. Thanks!
Your very welcome. I usually use soy protein extract. I have a more detailed video about binders called how to make a sausage recipe. It goes into more depth.
I have. I don't really use it though because I find I can get those flavors through the process. If you don't have a smoker though it might be a good substitute for that flavor.
Hello Duncan, love your channel! Your style is down to earth and informative. I can't find California ham spice anywhere would you know if it goes by another name ? May I suggest a Pastrami recipe using the correct cut, beef navel. Thank you. Good day.
I don’t understand why you refer to it as a ham product. As I understand it ham is a cooked piece of pork that’s ready to eat. Your ingredients looked to be all raw at the start so not a ham. Maybe it’s a (UK)/North American terminology difference.
Right, thanks for the question. To make the Ham we need to start out with a raw product. In this case it is pork chunks. Then we season it with seasonings that are in ham and in the end when its fully cooked and smoked you have small bits of ready to eat ham in the sausage.
If You try to make a Polish sausage feel free to ask a Polish guy to guide You. I see a several mistakes in this video. You have a incredible machine park, but feel free to ask the people who done it more once. "Feel smoke"
@@duncanhenry I'm a slightly amateur, but what i'm talking about is the basic known for almost every polish sausage maker :) First of all - you should classify the meat. There are 3 basic classes. That determines the size of fragmentation. Lean meat - bigger holes in the mincer, fat meat on the smaller one. We add a beef minced on the smallest holes to make a "glue". In your recipe I see the cure which I think is potassium nitrate ?? We use this about 19g/kg on the meat chunks (after classification) 2-3 days earlier. Feel smoke is some kind of salutation/greeting fo butchery amateurs. Anyway very good job :) !
