I Had To Try Again | Chuds BBQ

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Summer Sausage
2 Lbs Beef Chuck
2 Lbs Pork Belly
36g Salt
5g Pink Curing Salt #1
10g Granulated Garlic
7g C bind Carrot Binder
10g Sugar
10g Mustard Seeds
7g Black Pepper
8g Mustard
7g Paprika
5g Coriander
2g Allspice
2g Nutmeg
18g Encapsulated Citric Acid
180g Water
►Full list of things I use and recommend:
www.chudsbbq.com/pages/affili...
_________________________________________
Pots & Pans
_________________________________________
►Made In Stainless Clad Set
madeincookware.pxf.io/9Wmxn0
►Made In Carbon Steel Set
madeincookware.pxf.io/jWNDQv
►Made In Wok
madeincookware.pxf.io/7mELnr
Knives
_________________________________________
►8" Chef’s Knife
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►6" Nakiri
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►Boning Knife
amzn.to/2zRXeZu
►Bone Saw
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Meat Processing
_________________________________________
►Meat Grinder
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►Sausage Stuffer
bit.ly/36zBfXX
►Meat Mixer
bit.ly/3JS66NJ
►Meat Slicer
Appliances
_________________________________________
►Weber Kettle
weberinc.sjv.io/BX9obL
►Chamber Vacuum Sealer
bit.ly/3uEoQtx
►Sous Vide
bit.ly/3JNcR3j
►Toaster Oven
breville.oie8.net/x9jY6A
►Deep Fryer
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►Vitamix Blender
www.tkqlhce.com/click-1007817...
►Kitchenaid Mixer
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►Food Processor
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Ingredients
_________________________________________
►Chud Rub and 16 Mesh Black Pepper
shopchuds.com
►Fogo Charcoal
www.fogocharcoal.com/?ref=iog...
►Wagyu Tallow
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►Dough Conditioner
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►High Temp Cheese
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►Pink Salt
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►Sodium Citrate
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►Hog Casings
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►Sheep casings
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Small Cooking Tools
_________________________________________
►Garlic Mandolin
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►Pepper Cannon
www.mannkitchen.com/chudsbbq
►Instant Read Thermometer
www.thermoworks.com/Thermapen-...
►Flame Thrower
www.chudsbbq.com/products/sea...
►Fire Blower
amzn.to/2YFG4Z4
►Cold Smoke Generator
amzn.to/3KkUxOy
►Injector
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►Scale
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►Rub Tub
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►Burger Press
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►Butcher paper
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►Paper stand
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►Cutting Board
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Welding Tools
_________________________________________
►Blowtorch
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►Welder
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►Angle grinder
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►Grinder Blades
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►Chop Saw
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►Pipe Level
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Camera Gear
_________________________________________
►Camera
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►Camera Lens
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►Tripod
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►Drone
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Опубликовано:

20 май 2024

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Комментарии : 150

@MoCo_Filmmaker 21 день назад

This was a staple of my childhood, but typically it was made with venison.

@SchwarzeskabelGWP 21 день назад

Best summer sausage is made with venison

@BlackHatAndy 20 дней назад

I only know it with venison. Not sure I've had it any other way.

@John-Martino 20 дней назад

Awesome videos man.

@RRW_HomeGrown.Keto.Cookin 20 дней назад

Same here. Talk about delicious!

@RARufus 19 дней назад

Yep, venison & pork summer sausage is the best!! Garlic or jalapeño & cheese or chipotle, etc.

@ryans4325 20 дней назад

Smoothest “official taste test” in channel history!

@tylerarias9095 20 дней назад

I was thinking the same thing 😂

@SVTeel 21 день назад

I want to try this with adding jalapeno's or habanero's!

@Amocoru 20 дней назад

Heat always goes beautifully with sausage.

@richcalhoun9229 20 дней назад

This is almost identical to how I run mine. The only difference is I use a pellet smoker. I cold smoke for a full tube of pellets and then turn the heat on to get it up to temp. It is crazy good with chiles and/or cheese.

@charminghollowforge1109 19 дней назад

I wonder if some gray poopon as the binder instead of water would work and add the mustard and heat ?

@johnnyho900 21 день назад

Looks delicious!! Thanks for sharing!

@davidward1259 20 дней назад

Bradly, I've started finishing my summer sausage in a sous vide bath. After the long cold smoke I vac pack them into individual bags and then into the sous vide. No need for an internal temp probe, just run them for several hours at 155 (or desired temp) and they will be properly done and the ECA released. Also any you are not eating right away is already vac packed and ready for storage.

@deangustafson7533 20 дней назад

Nice thing about finishing this way (sous vide) is there is NO fat-out! Makes a better finished product in my opinion.

@RARufus 19 дней назад

I cold smoke my summer sausage for 6 hours then finish in the oven at 175 until it hits 155. Very little rendering and the end product is great. I can see how sous vide would be perfect for this sausage though.

@jimr3713 20 дней назад

Looks much better, perfect!

@alexlue1611 20 дней назад

This is so inspiring and entertaining at the same time. Love the content. Thanks for all the effort. You’ve got a viewer for life.

@hecklepig 20 дней назад

Looks fantastic.

@OldStyleBarbeque 20 дней назад

Great video @chudsbbq and greet techniques especially with the addition at the end of your mix with the encapsulated citric acid!

@wsandbakken 16 часов назад

I love watching you videos, one suggestion on the sausage.. If you want to take your sausage to the next level. you can hang it for 1 week for some light ageing, that will firm it up and concentrate the flavor. for extra firm go 2 weeks. trust me it is worth the extra time.

@jacobdeslattes3519 21 день назад

We always get some venison/pork jalapeno and cheddar summer sausage made. It is heavenly!

@brookesprecision6272 20 дней назад

That looks awesome !!

@StitchJones 21 день назад

Outstanding video!

@user-pu9hc8ff4m 21 день назад

Nice it looks so much better then the first one,

@paulprosser16 7 дней назад

I love summer sausage! Man that looks good!

@hunterace1994 21 день назад

Sweet Chud Day!

@SuperPfeif 20 дней назад

Loved this!

@Cbizzle83651 21 день назад

My grandmother used to go to the meat market and get a few pounds of summer sausage with a few different cheeses. She would then get a few boxes f saltines and would call it a mid-day snack. Summer Sausage was mo0st definitely a staple of my childhood. Definitely have to give this a try! Great video!!

@DougGisler84. 20 дней назад

It would be cool to see this done with jalapeno or serano peppers

@Stan_L 20 дней назад

Great video! Thanks for sharing.

@SilverFoxCooking 20 дней назад

Great looking log Stanley!! Love me some summer sausage.

@hampl11 19 дней назад

looks delicious!

@russellcrawford4809 20 дней назад

Sure like this method. I made summer sausage ONE time on a digital smoker. It came out PERFECT. So perfect that my wife continues to pester me to make more. But the process was grueling. Hang in smoker at a certain temp NO SMOKE for 2 hrs, add wood chips and turn up heat for 2 hrs, turn up heat for 2 more hrs, turn up heat for 2 more hrs , etc... AN ALL DAY PROCESS. Thanks for showing this method

@withoutprejudice8301 18 дней назад

Try using liquid smoke one time. It's not a synthetic product like a lot of nay-sayers will proclaim. It's simply the collected condensate of the moisture in the wood when burned and the smoked flavor will be throughout the product vs outer layer (of a permeable casing). Will shorten the smoker time and give that smoked taste. It's the purists' opinion of its inferiority. But if they're adding binders for moisture retention (e.g. weight = profit increase) do they really have any room to opinionate?

@abschilling 21 день назад

Sweet Redemption!!!

@slideoff1 21 день назад

Boy that looks good!

@mauimarcus 18 дней назад

Fantastic.

@Mr.Schweetness 21 день назад

Thank you for letting us try this when we visited the Chud shop! It was in fact Fan-taste-ic! Very light and refreshing after a week of working our way through the local BBQ and taco scene. Been waiting for this video to drop so I could brag to a bunch of people that I do not know online 😂 Also thank you for putting up with my awkwardness. Hope you knife throwing skills are getting better!

@hiroyopoetker 17 дней назад

wow the looks super tasty

@k1llerdir 21 день назад

Looks better than the last time.

@joshuatroller5841 20 дней назад

Love the videos man. You definitely inspire me to try new things. I watch you so much that when my 2 year old sees you on tv he says “uncle chud” 😂

@b-radkisuke8773 20 дней назад

Would love to try to make this😊

@zkrenek 21 день назад

Great job! Really enjoy these meats with a charcuterie board for snacks before dinner. Trader Joe’s may have the best triple cream cheese.

@peepschamp6099 19 дней назад

Super interested in the one day summer sausage!

@Trumpetmaster77 20 дней назад

Beautiful sausage brother! Perfect!

@dwaynewladyka577 21 день назад

If a kid had that summer sausage in sandwiches for their school lunch, the other kids would be envious. I bet it would be awesome fried up. Cheers, Bradley! 👍🏻👍🏻✌️

@PreatorRaszagal 18 дней назад

Brad: "Probably not safe to eat" Also Brad: "Hope it comes out as tasty as the last one" 🤪 Either way, looks really tasty! And as someone else commented, that "official taste test" was smooth AF! 👌

@EricLofland 20 дней назад

Really love seeing you use c-bind, I can’t use milk powder

@taccosnachos 21 день назад

Nice! Would love to see you make European back bacon

@keithatkinson7649 18 дней назад

i like the look of summer sausage but really dont want to cold smoke. can you hot smoke at 200 or so in the same fibrous casings?

@mikerlawrence 21 день назад

I'm thinking I might try this in a hog casing, smoked, and grilled.

@nkozma79 20 дней назад

Does the cured sausage need to cold smoke to a 150 °temp if your cooling to store in a chest freezer or are we just trying to get color and firmness. Thanks in advance

@tedbrown9666 20 дней назад

Do a cheddar jalapeno one. Also cheddar jalapeno venison summer sausage is delicious

@chrisschmidt8948 20 дней назад

Hanging your sausage to dry for a week ish also helps with flavor and texture

@--B3AUX 19 дней назад

What do you use to sanitize that cutting board?

@jasonhiggins7793 20 дней назад

I followed your first summer sausage recipe, although I added Insta Cure #1. I was not a fan of the carrot protein binder. I've only seen you use that ingredient twice, and they were both in summer sausage recipes. Why the drastic change from nfmp?

@pableo1320 21 день назад

What was the temperature outside when you did the cold smoke?

@utahspreadsthelove8627 3 дня назад

7:45. You’re really good at that

@brodiekorman4999 20 дней назад

A pit builder here in Australia built me a direct heat pit and I asked him to add a channel and some hanging rods to the pit to hang from.

@brodiekorman4999 20 дней назад

Will tag you in the IG post.

@ringwormsherm 20 дней назад

I worked at a custom meats shop after high school and I ate way too much summer sausage in that time. Good stuff

@TMac0925 20 дней назад

Assume this “should” be shelf stable @ room temp? Looks great. Thank you

@adamk8376 20 дней назад

Do you think this could be cold smoked with just a smoke tube like you did with your pellet grill jalapeno sausage video?

@braddixon3338 20 дней назад

I bet having the pink salt not only gave it a better color, but also improved the flavor, more of what you would expect type of thing. I'll give this a go and see how it turns out. I don't think you can eat as much summer sausage as you can regular sausages, say like a brat, so I'll make a smaller batch.

@EricLofland 20 дней назад

Crazy, I just re-watched the original summer sausage video last night

@franciscovera5223 19 дней назад

What’s up chud I got a funky question for you lol I got into smoking with a pellet smoker about a year ago and honestly I’m just tired and bored of it. I want something new but honestly I don’t have $1k-2k to spend but I do have a welder and basic welding skills lol would it be possible to take out the electronics and add a fire box or should I just save for a new one? I don’t see why it wouldn’t work but idk maybe someone can help me

@cliffwallace5521 20 дней назад

Looks great. I always wondered how to make Summer Sausage. But shouldn't it have peppercorns in it? Or did I miss that part?

@dannyboyle1915 20 дней назад

Video series idea, " The Chud Sausage Cabinet ". Build yourself a kick button dedicated sausage smoker you can cold smoke or hot smoke in. I Built one for myself, total game changer!

@scottfowler6735 19 дней назад

Add some dried jalapeños and high temp cheddar cheese.

@scottzielinski770 21 день назад

Yum! One if my favorite sandwiches is summer sausage and peanut butter.

@blvklotus7071 21 день назад

wtf

@sbkd00mz 20 дней назад

gaaaaaaaaaah!

@heavyq 20 дней назад

Mine is lebanon bologna and peanut butter. Lebanon bologna is basically a type of summer sausage so I get where you are coming from :D

@fread51 20 дней назад

Were you high

@scottzielinski770 20 дней назад

@@fread51 more of what was available at 2am.

@sbkd00mz 20 дней назад

Hey Chud, if I don't have an extruder, how can I effectively fill up a casing without it being too loose inside?

@thesmokingplank 20 дней назад

Get some permethrin to control flies, mosquitoes, fleas ect put it in a pump sprayer.

@beechermeats9797 21 день назад

For the algorithms bay bay!!!

@kingmonkey5011 21 день назад

Hey Chuds, what would happens if you let a summer sausage age like a regular sausage?

@emmgeevideo 10 дней назад

Come for the recipe, stay for the "twoodly-doop"...

@abedanielspictures 20 дней назад

Dude, your neighbors! I hope you cook for the block party.

@littleshopintheshed 21 день назад

Mr. Brad!! Do you ever use Sodium Erythorbate to be able to smoke the same day? Or do you prefer to let them sit over night? Is there a taste difference?

@WastedTalent- 21 день назад

I find that it's best to let any sausage sit overnight before smoking/cooking. The flavors have time to meld and it gives time for the cure to do its work. If you can let it sit for a couple more days after cooking, it'll taste even better. To me, everything tastes like kielbasa when fresh, but the real flavors come out after 3 -4 days. But that's just me.

@littleshopintheshed 21 день назад

@@WastedTalent- just like stew and lasagna taste better the next day! So accelerators for production speed, let it sit for flavour quality.

@kitkindy 20 дней назад

Oh hell yeah im doing this but, I think I'm adding some peppers to it!!

@Screename5259 21 день назад

I believe you are supposed to cook shortly after incorporating the encapsulated citric acid.

@mjbdawgg 20 дней назад

Another great video. I just want you to know that if you ever decide to leave out the "ding ding" sound after "pat it dry"... I'll notice.

@Woffie70 20 дней назад

Dude! Please oh please! Do a video on how to make NJ pork roll...the brand is Taylor Ham. There are like 3 vids on this addictive meat product and I know you would do it way better!

@withoutanalias 19 дней назад

you should make fish sausage

@checkoutTinyHouseTravelers 18 дней назад

Instead of water into the mixer could you use a flavored liquid instead? I am thinking that a good beer in that amount might be a good flavor.

@MrThespian4 20 дней назад

I want a meat slicer, a meat grinder, and sausage stuffer , but where the heck do I put all of it when not in use!

@josephthompson231 21 день назад

I thought encapsulated citric acid was so u could mix and smoke the same day!?

@DKindel 19 дней назад

Taylor Ham (pork roll) video?

@triplhhh 20 дней назад

Hey Brad, try making salami for hot salami sandwiches next.

@brendanreuter740 21 день назад

4:07 😂😂

@matthewtroiano3024 День назад

Time to retry el pastor with that encapsulated citric acid.

@TheWeekendGuy50 20 дней назад

High Temp Cheddar Cheese...just a thought.

@Clintnorth1 21 день назад

Is there a reason you need to hang this? (Also maybe put Linguica sausage on the to-do list!)

@dnfd737 20 дней назад

before I even watch I hope you remembered the pink cure salt, unlike last time ....ugh lol

@Dan_Kuehl 21 день назад

Did you keep that dog from the earlier video? Did I see him roaming around in the background?

@lestergarris3000 17 дней назад

“Little cute chub” That’s what she said.

@circlingsky 20 дней назад

I understand you have Chud Boxes to sell, can you relate the vid to someone with just an offset somehow?

@cmbigballa979 20 дней назад

Seeing how Hormel stopped making summer sausage, I hope I can find a recipe that’s close to theirs 😫

@maxmcgar5732 21 день назад

The summer sausage I see in the store isn't great, and they're generally a lot skinnier, or at least the refrigerated ones aren't that good, the ones that are near the beef jerky might be good though

@TheDevnul 19 дней назад

Hey Brad, instead of a shorter process why not a fermented sausage with a collab with Eric from 2guys and a cooler?

@chrisschmidt8948 20 дней назад

Where's the mustard seed????? Still love it though!🤘✌️

@chrisschmidt8948 20 дней назад

Sorry I missed the mustard seed insertion during video, I was getting a miller lite!

@ArcticPenguinG 21 день назад

Any chance for a collab with Brad Leone? 😏

@Snark218 19 дней назад

I only see one seashell in the knife roll. There should be three.

@ck3561 4 дня назад

You forgot to say “and it is going to be delicious”

@brianfrederick8211 20 дней назад

Venison Bradley... Venison

@noldwolf1 19 дней назад

How are you doing, Brad? I just watch a RU-vid video on smoked bologna from Meet church which made me think. Have you ever thought of making bologna from scratch smoke it and have your own take on it just a thought.

@ChudsBbq 19 дней назад

ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-SjLK83XXExE.html

@erikhornby8557 16 дней назад

I think you forgot the snake in your boot!

@gregorywomack6142 20 дней назад

🤠There's a 🐍in my 👢

@TomRil 20 дней назад

Where was Bones?

@williamdillon9404 21 день назад

Where are the RU-vid thumbs up buttons today!?!?!

@MrWillowbeard 21 день назад

Tuck yeah, brother

@CH-ec5on 21 день назад

A metal thing...

@alkalk8938 21 день назад

Listen to me folks... leave out the encapsulate citric acid, hang the meat in a smoker at 100 degrees %100 humidity for 8-10hrs, or room temp at nearly %100 humidity for 16 to 20hrs, then finish the cook. During that time the natural bacteria in the sausage will ferment the sugars and release amazing flavors and some healthy stuff as well. It will have the most amazing crave worthy natural tangy-ness. There is also starter cultures readily available but I only use those on dry cured sausages that never get cooked and dry for a month or more at approximately room temp(#2 curing salt required for long term dry curing)...truly amazing meat that most Americans have never experienced.