My mom and step-dad passed away within 6 days of each other and he left me all his recipes and paperwork of his Octoberfest sausage and jerky. He had all kinds of newspaper write ups. Now I am trying to learn all I can about sausage and your RU-vid videos are so good. Hope I can get this business up and running. Thanks
I watch your Youtune videos all the time. I cant understand how you make snack stick making so easy and I struggle with mine. Your RU-vids make it look so easy. Thanks
That's Lookin👀Good, I Whipped up some of your Ham & Deer Recipe(I used Moose/pork/bacon-ends) 3 days ago and it ROCKS!!! 👍🏿 I'm sure the kids will be here to ROB/Clean out the freezer AGAIN later today when they get here LOL. They Absolutely luv your -GARLIC & HAM mix ---> KIELBASA Sausage. They can't stop talking about it and asking when I'm making it again, I told them what you said that they have to help next time, and they're good with that. Thanks again for the AWESOME Recipes, Sir.
No way, I have been studying your casing video and others. This is perfect.Thank you 😊 I'm going to make sausage for the first time soon. I'm making 20lbs of goat snack sticks using the 19-21mm lamp casing for some breakfast sausage, also might use some mahogany edible coligen casing. Later this month is elk season. I'm going to make (snack sticks 21 coligen casing), (bratwurst in the 28-35 hog casing), (breakfast sausage 19-21 lamb casing) and more. Idk tho I think I'm in over my head... I had a goat roast recently, I cooked the rear quarters on a spit. I cooked apple wood down and slow roasted it was surprisingly. Better than I expected, I never had goat before.
Ya goat isn't all that bad. Its like a more mild version of lamb. Sounds like you have a busy fall ahead, I wish you luck on the hunt so you can get to making some sausage!
Hi. Just a big ThankYou for your work. I found your channel, have watched probably 8 or 9 of your videos (and subscribed) - you're an excellent teacher - thorough, knowledgeable, and very helpful. I've wanted to make my own Menno sausage for quite a while - did 2 batches, basically your recipe, turned out great. The information I got from your videos was extremely helpful - and changed my process and recipe for the better. Thanks so much. Otto.
I'm giving this recipe, well a version of this recipe, a try soon. I'm substituting chili paste and siracha for the chili flakes and some of the water/vinegar liquid content.
Your videos made me invest in a 7L commercial stuffer and I'm so glad I did it making sausages is fun again. And thank you for your recipes can't wait to make this one.
It has been fun watching your media persona grow from your first videos. I am new to sausage and snack sticks and these will be my next experiment. I grew up on Tillamook pepperoni and teriyaki sticks out of Oregon. If you have a good teriyaki stick recipe, I would love to see it. Keep up the good work. We appreciate you. rt
Thanks Ron I am happy to hear you like them! I hope you get a chance to make them and enjoy them! Ill add the list of Teriyaki sticks to the list. It may be a while before I get at them though. Thanks again.
Good morning Mr. Duncan from the Dominican Republic, excellent super informative video, but I think you should also address the Latino community, we are very much in my case I understand what you say but there are many Latinos who do not speak or understand it. suggestion? when you put the recipe try to put it below oh the photo as you did several video ago. Anyone who does not understand you can write it and translate it on Google. thank you happy rest of the day.
Hey buddy, been a minute since you posted a video so just checking in on ya. I hope all is well for ya and can't wait to see whatever ya have in store for us next. Cheers to ya sir.
Hey Duncan where is the recipe listed? Usually in the notes? Thanks I enjoy your videos and trying your recipes. Will be making your Italian Mozza sausage this week!
Great Video. Looks amazing, will definitely give this a go this week. only success from you. thank you! can you add the ingredient list to the info, thanks again. as always, looking forward to more great sausages!
A lot of good information. Thanks! I find that I need to cook at about 170 and then maybe about 190 to finish. I only cook to 155 degrees IT also otherwise it is dry. I haven't added water yet and that may be why. I will give it a go this weekend.
Ya the temperatures may need to be adjusted depending on each set up. If you got something that works stick with it. I would keep a close eye on them though just incase the extra moisture at that temperature makes water pockets in the casing during cooking.
Sometimes if I add vinegar to a sausage recipe I will add alittle baking soda to it to bring the acidity down so it won't hurt the sausage from binding
What would I need to do or change in this recipe if I wanted to use a dehydrater at a temp of 160F-165F instead of the smoker? Would I still use cure#1? I really appreciate your help. I have been making fresh sausage for a long time now but I am new to snack stick making. I am really enjoying your videos and your vast knowledge on this subject. Thank you.
Great video as always. Having lived in Thailand I can't wait to make these. In your final steps you mentioned the temp and time for the final cooking steps but what temperature did you dry and smoke? I use a big green egg so I'll have to smoke them horizontally.
Thank you! O nice I look forward to hearing what you think. Dry 150f Smoke 155-160f Cook 185-190f until internal temp of 160f A bit of extra humidity on final step.
Crazy about your videos! I wanted to ask if you could do a turkey snack sticks? I eat Kosher and it’s hard to find anyone using Turkey but with your expertise you probably have
I really like your channel because you explain a lot of the technical details of processing meat products. Do you have a comprehensive source of spice percentages per kilogram. Everything I can find on the internet does not contain all spices. Example would be anise for pepperoni.
Hey Matthew I am happy you are finding the videos useful, that is great! As for you question do you mean how many g/kg I use for most spices eg: Garlic 1g to 7g Or do you mean Garlic then a list of all the sausages that have garlic in them?
I enjoy your videos and appreciate the recipes very much. I made the Thai sticks and found them to be quite bland. The process turned out fine and the smoking and cook cycles went well. Any suggestions on how to kick it up a notch on flavor?
Thank you! I did see the description below but failed to see the amount of pork listed in it. So thanks for clearing this up. I will definately be making this.
Make mor videos I need to know how to size industrial grinders. I need cooking techniques so my fat don't melt like really detailed probe outside and in top and bottom and how long you need for type and size of casing. A explanation on humidity ect... this is truly 2021 when you can internet and get premo info. Thank sooo so much
I'm assuming ECA stands for Encapsulated Citric Acid? I am not sure I have never used it. You can also skip the cure accelerator by leaving your meat block stuffed or unstuffed in the fridge overnight.
You should never need a binder for snack sticks or sausage if you use enough fat. I don't care what the folks at Walton's tell you. In case you haven't noticed, they are the only place selling carrot fiber. They are all about making $$$ and not about teaching us how to make a tasty meat snack without trying to make money off of us. Duncan rocks!!!
I was thinking about trying this with venison. I was wondering what ratio of venison to pork shoulder to use? If straight pork fat is better, is there a particular pork fat that's best to use, like back fat?
Hey Chad. Using strait pork back fat is fine. If you are going that route i'd use it at about 10-15% I usually use Pork belly trim in wild game sausages at 30% pork belly trim is about 50%lean 50%fat so in your end product (used at 30%) you get about 15%fat. So for 10lbs use 3lbs of pork belly trim.
I've made this sausage with ground pork to make sure that we really like it before using venison (in short supply compared to ground pork). Before stuffing, we made a patty & cooked it up & it was excellent!! Then after smoking I noticed that certain flavors were lost. I can't taste the ginger or get the tang from the vinegar (what I think of as the Asian flavors). Any suggestions? I was thinking of increasing the ginger content slightly & decreasing the time I smoke the product (maybe 45 minutes)... I was thinking that the smoke just over-powered those flavors.
