Sometimes stores will have discounted pork loin or boneless pork chops. I have several pounds of back fat in the freezer. Is loin meat okay to use in sausage with 20% fat added or is loin meat too flavorless and too lean?
Hi Duncan, May I ask you do you have any idea of making chicken sausages not too dry but couldn’t put other animal fat? As I am planning to make halal sausage which is for Muslim customers. I have tried many times but seems couldn’t get it right. Will be very appreciated if you can have any suggestions for me:)
Brother, you have an amzing very natural ability to teach very well! Your videos are fantastic! no fluff, no BS opinion bologna just good quality education on the things that actually matter when sausage making! Keep em' coming (yes, I already know you do! PLESASE make many many more sausage making videos!
Just found your channel and I must say. I have bought many meat books and have watched dozens of RU-vid videos but by far your knowledge and teaching abilities blow others away. I'm watching all of your videos and I've subbed. Had you had a book I would have bought it. Great content bro.
Thank you so much Samuel. I can't believe people like these that much, its so cool to hear. I really appreciate you taking the time to watch them and the feedback. I hope you make some great sausages! Enjoy!
@@duncanhenry "to your unbelief of people liking your content" there are so many fakes and pretenders that seems genuine but have hidden agendas. Your videos on the other hand actually teaches and break down the fundamentals of why things are the way they are. Write a book bro, because I would buy it.
Outstanding tutorials Duncan! I am learning a lot as I launch off in the art of sausage making. Just a beginning novice, currently I only make small batches with a Kitchenaid sausage attachment. I was able to purchase several pounds of Pork Loin Whole Sirloin at my local market for a great sales price. My question is what is the fat content of this piece of pork and if I grind it up for sausage do I need to add additional fat?
16:10 - Where's the Jamie Oliver video about it or any video on it? Whats so bad about mechanically separated meat? BTW excellent content on explanation. Edit: I found it and the whole topic about it, just wow... over 10 years and I didn't know anything about it. Thanks for educating us on this.
Well thank you! I hope your business venture goes well. I own my shop and it can be very rewarding and very challenging. Best of luck, Ill try and share everything I've learned with ya.
Just found your channel. Now I'm hooked. Bought a grinder, the Marianski Brothers' book and a smoker. And you're from my neck of the woods! So I'm confident you're legit. 😊 Thanks for such lovely content on sausage making. My question is, how do I tell how much fat is on store bought pork? Currently residing in MT, we bought a pork shoulder. About 8 pounds. Is there a way to tell? I'm not sure it'll have enough fat. Thanks!
I enjoy and have learned a lot from your videos.What percentage of fat would you guess would be in a typical pork shoulder without the fat cap? Most available to me are trimmed. Thanks
Excellent tutorial. I've subscribed. Thank you smooch for educating us in a way that is informative, nice speed flow, and covers secrets I've never heard.
Hello 🤗 there I'm Raymond Rivera going to make my first sausage ever chicken have herb's spices dry an fresh if needed don't have pick cure salt what binder do I need powder mike or something else could use have regular salt an pick salt in jar my first time yes good luck to me thanks for your video sure like to make one also doing my best
love your work Duncan. As i embark on this journey of sausage and charcuterie, I find myself revisiting your videos in their down to earth and easy to understand explanation. So much so, that I walk away thinking "what was I worried about" lol. great stuff and keep up the great work. Cheers Mick in Australia. PS - would love to see you do a Maltese Sausage - struggling to find videos on it - I attempted it yesterday as my first attempt at sausage making (currently in fridge drying out). I can provide you with the recipe I used if you would like to do a video (plenty of Maltese people drool over it and eat it raw ;) )
I have seen a lot of people using brisket trimmings. They cut off quite a bit when they get it ready for the smoker, that's a lot of good meat and fat for sausage. I made spare ribs last week, but them whole and trimmed them down for Saint Louis style, 2 full racks gave me 5 lbs of beautiful meat for sausage, and I still had the best part of the ribs. I trim the fat off my meats if there's a lot, and freeze it. It really is best if you can use trimmings for a good portion of the ingredients.
You bet I have a list of videos to make and corn beef is on it. I need to make a couple videos before I get to that one though explaining brines and such.
Hi Duncan, my local butcher sells whole NY strip or Top Sirloin on sale frequently for about the same price as a chuck roast. I know it's a bit leaner but would that cut be good for sausage making? I can add some pork fat or maybe even a binder with some extra water to keep it more juicy? what do you think?
Hello, I'm curious if brisket is good to use to make sausage. I can buy a packer brisket cheaper in my area then I can a beef chuck role sssooo thought I'd ask. Thanks!
Yes they work awesome. You just have to be carful that you don't wind up with too much fat. Some briskets are pushing 50% fat. You'll have some texture/binding issues. Have a look before you grind you may need to do some trimming.
Great Video! Surprised I hadn't watched it earlier. I followed you through the Marianski book videos that you did for a year. I have always bought Pork Shoulder and ground it but with the beef, I have typically bought Costco fresh ground hamburger and would like your opinion on that vs using Beef Chuck which tends to be more expensive. 2nd question, you mentioned in this video that you were doing a video on prepping meat for the grinder but I have not found that video.
What kind of fat can be added to turkey meat and what kind of casing is best. Wanted to make sausage to cook with peppers and onions the size if Italian sausage.
When I make a poultry sausage I tend to use pork fat because it is more mild than beef fat. Poultry really highlights the seasons and when you add beef it can sometimes over shadow the recipe. If beef fat is all you have just use a small amount 5% to 10%. Pork Fat 10% to 15% is fine. As for casings you'd have two options Natural hog casings 29/32mm or Collagen Casings in the 29/32mm Range. Hope the Pepper and Onion Sausage turns out Emerald! Question are you cooking the veggies or are they going in raw?
Thanks Hayden. Yup you can pretty much use anything. You guys want to end up with a fat ratio of somewhere between 10 and 30% Also if you are using rib tips just watch and be sure you don't get soft cartilage in your meat.
HI IT WOULD BE SOMETHING OF HELP IF WHEN YOU SHOW IN WHICH PART OF THE BODY THE PIECE IS LOCATED, YOU WOULD HAVE A SMALL PHOTO OF THE PIG WITH THE CUTS AND HIGHLIGHT THE PIECE, CORDIAL GREETINGS FROM PERU
You bet, you could probably use any of these recipes. All food safe and follow Canadian Health standards. Also they are set up so you can make a batch as small as 1kg.
What is the best ratio for meat to fat with beef sausage is it 70%/30% (That's what I was told) I'm new to all of this and will be attempting this 4th of july weekend. and also whats a good smoke to use?
Hey Bigwedge, 70/30 is good. That is about the maximum amount of fat i'd use in any of my recipes. Anywhere from 85/15 to 70/30 works great for sausage.
I had pigs processed last spring and had a few hams made they were dry and didn't taste like ham. I was wondering if I could use them to make fresh venison sausage (brats)and smoked venison sausage (sticks & summer)? I wasn't sure how the cure and such of the hams will change the composition of the sausage I will be making. Any thoughts?
If you are adding the ham to a cured sausage. Remove the weight of the ham from the seasonings. eg. if you had 1kg of meat 1kg of ham. multiply the amount of spices you need by 1kg of meat only. Not the total weight of your batch 2kg. Because your ham has cure and seasonings in it already it doesn't need to be cured again. Also a note if you ham was dry and you are adding it to venison sausage which is very lean you might wind up with very dry brats as well. I'd suggest adding some fatty pork to your venison at about 30%
Thank you sir I wasn't sure how that all worked. Just found your channel and subscribed I've started butchering and processing my own meat and sausage and look forward to more videos. I noticed you look to be making videos on sausage you sell in your shop but was wondering if you had any thoughts of making videos of older recipes salts or head cheese blood sausage liverwurst potato sausage and so on. Thanks again! Keep up the great job and I look forward to more videos!
If your going to make a business of sausage making which is more profitable? buying live pigs butcher it yourself use the needed cuts for sausage and other products with the rest of the carcass bacon etc.. or just buy wholesale pork shoulder or ham and back fat. What are your thoughts on this?
I made a batch of sausage and will cooking them in my smoker some had liquid in the casing I had to prick to run out. How can I prevent this from happening I did prick them after making the links?
No you shouldn't need to pick them after making the links. I don't. Could have been 3 things. 1. More time needed to be spend mixing to make sure you get good protein extraction. Make sure the sausage is really sticky. 2. Could have measured the amount of water wrong. A sausage mixture can only hold so much then as it is heated up it wants to evaporate and pools up in the sausage casing. 3. The humidity could have got too high/ temp too hot in the smoke house and even if you had the right water and mixed good the water was evaporating too fast and it had now where to go. I am guessing one of these three things or maybe 2 happened in this batch. Don't get discouraged though man I have also done this.
Thanks again iam surely not going to stop trying I love making sausage the first batch I made no problems I didn't add any liquid that time . What's the ratio for liquid ? From my research it's 1 cup to 5 pounds .
Yes, absolutely. I buy pork belly trim sometimes for making while game works great. If you mix it in at 30% your have about 15%fat in your end product.
2"40 - I seriously thought pork butt is chopped off from the rear end of the swine until it was clearly explained here its actually from near the head of the swine's shoulder. Its so strange why it's called pork shoulder for the bottom of the swine's shoulder when it could be said "lower" pork shoulder and pork butt as "upper" shoulder. Why is it called a "pork butt" when the upper shoulder of the swine looks nothing like a pork's "butt"? Thanks.
I've been making sausage for over 25 years at a game meat mixing it with various other meats to add the fat. Information is very good but might I say you take way way way way way way way way way way way way way way way way way too long to get into the information part of your video
What is the best ratio for meat to fat with beef sausage is it 70%/30% (That's what I was told) I'm new to all of this and will be attempting this 4th of july weekend. and also whats a good smoke to use?
70%/30% works good. That's about the maximum amount of fat I would use. The very minimum I'd use is 10% fat. Make sure you get a really good mix on it so a that fat flavor stays inside your sausage. Also I smoke predominantly with hickory.
So for a #22 grinder a fine plate would be 1/8inch or 3mm. You would probably want one size up from that for your first grind a 3/16 or 5mm or maybe even a little bigger depending on your grinders horse power.
