having briefly worked in the industry (IT capacity) it's refreshing to see informative videos like this making people aware of how their food is produced and the skills that make it possible.
Great video I used the exactly the same gear when I was a apprentice except the filler was air was fast until the plunger went through the roof of the shop then got converted to water
Thanks mate, they're a great old filler. I use air when there isn't enough water pressure to push the plunger up, and the air definitely give a lot more pressure.👍
absolutely love how you break everything down and make the average person feel like they could reasonably do this (except for your sausage tying, that was some magic!) thanks again!!
Another great video, Benny. Will look out for that upcoming video that shows a slower demonstration of tying the sausages. You have given me inspiration and encouraged me to attempt and gain new skills that are practical and beneficial. Thanks again.
Cheers benny. If you get a quick minute, please hit the grinder frame with a spraycan. I helped a mate out in a butchers a couple of years ago, for a day. He taught me how to tie the snags and i think its one of my most prized skills. 🙌
Excellent Benny. I have had a go at making pork sausages before. It wasn't as easy as you make it tool Benny. I over stuffed them too and some of them burst. Great to watch Pal. Thanks.
Thanks mate, yeah it's a bit of an art. Once you work out how much meat to fill them you're pretty right, but as you found out if you put to much its a bloody nightmare 😂. Cheers👍
Loved the video, never used collagen before. Have used hog casings on an electric stuffer, kind of ok, but when I tried sheep casings on the same machine it was blow out mania. Since then I have purchased a manual stuffer and it makes it easier to control for a beginner like me.
Thanks mate, natural casings can be a bit more tricky and some will blow out easier than others. In saying that I do prefer the real stuff but would recommend collagen for anyone starting out. Cheers👍
Awesome job I've watched a lot of videos and I've not seen any one using lamb. We got bloke in the next town away from us and he makes rosemary mint lamb sausages and they are the best sausages I've had in a long time cheers benny great video
Thanks mate, I use lamb all the time for my sausages. I also mix beef and lamb together as well. I made Honey, Mint & Rosemary snags yesterday as well, they're a really flavour with the lamb. Cheers
Very informative video thanks a lot 👍. Will definitely have a Go. Just finished hot smoking 50 kg of top side THICK strips ( 30 hours) first time Come out excellent 👌
Great job. Any chance you could show your proses of making salami. I watched a couple old timers making them a couple weeks ago, be great to see how a Butcher dose it. Nice job btw Benny.
Thanks mate, I might try get some sorted in the next few weeks if i can whole its still cold. I hang mine in the open air so can only do it in the colder months👍
Good job ... thx for sharing your expertise and knowledge ... have started butchering and processing own sheep here in the north east ... bit of a grizzly business at first, but thx to your guidance, now have a couple in the freezer ... ;-)
@@butcherbennytee1983... Finally got around to it ... Had 30 acres out at Burrumbeet in a different life ... still get back to Ballarat occasionally, where are you located?
Great video. I am just getting into making sausages. I made sausages without a mix, and they were nice, but dry as, and they shrunk a fair bit. I shot a male pig last week here in Perth for my next sausage trial, I butchered it and it had bad boar taint. The meat smelled like sweat / pee. Bugger. Hopefully I'll bag a one on my R&R and I'll try doing it with the sausage mix. Where would I buy that mix stuff from Ben?
Thanks again, thats interesting to me. Iv always useful a bit of pig fat, but considering tighter times, makes sense to use what lambs fat is cut off. As we know there is a lot of fat wasted on a lamb. What's your meal, fat ratio? Cheers
I'll very rarely mix pork fat in my beef and lamb snags, lambs sausage on their own are great and beef and lamb together is spot on too. I go for a 65-70% meat to 30-35% fat ratio, you need to have fat in snags in my opinion. Cheers 👍
I have found showing folk how to do the links is easier if they look over your shoulder. front on watching they seem to find it harder. that is some old school machinery.
Je pense que tes saucisses aurait été meilleures si tu ne les avais pas repasser avec une grille fine il y aurai eu plus de mâche cela fait moins bouillie,essai tu verras la différence
The meat I was using for these sausages was all trim/off cuts so needed to be made that bit smaller👍. Other sausages I only ever use the big mincer plate.
