Dave - yours was my FIRST smoker attempt. I put you on the kitchen TV and followed every step exactly. It came out perfect. I have my Bradley in an unused greenhouse as a wind block here in Northern Wisconsin. It had a little of a hard time making each of your time and temp markers, but in the end we hit it perfectly by finishing in the oven. The pepper is not immediately detectable on eating but the mild "heat" does linger long after the piece is gone! As a maple sugarmaker, next time I would add a bit more syrup and possibly some granular maple sugar to the mix. Now you've made me want a slicer and an automatic sausage stuffer! Thanks again, Steve
In UK we add Rusk to sausages other countries in Europe do not, Scott Rae has video for his US friends on how to make rusk, it hold the fat moister in them. You might like to give it a try, I will be trying some of your stuff when I get back to the UK from Japan. Love your site good practical sizes unlike others that make about 20kg minimum
Great recipe! I just bought an STX-3000 and made some Breakfast Sausage and Spicy Italian as well. Can't wait to get some casings and make the real thing. :)
I'm taking mine out of the oven now,the house smells so good. This is now my go to for everything sausage. I love how it can be sliced and fried. Perfection. Next smokies in loaf form. Thank you so much for all your help you are a great teacher. 🙏
D.....I can't wait to try this recipe - it looks delish my friend! I just ordered some Instacure and other spices this morning. Great video....... you and Bill are great together!
I love this recipe and I will be making it AGAIN soon. I had to come back for the recipe. Question......I want to make some turkey bacon...will this recipe work for turkey bacon my friend
Thanks so much. I haven't made turkey bacon myself but have read it about it. It should work fine but I would use turkey thighs for a better texture. Let me know if you give it a try!
Pork fat doesn't even begin to melt until about 140 degrees, there is no need to stagger the time/temps as by the time it reaches the internal of 155 degrees that fat isn't going anywhere
Grams would be for weight, milliliters for volume, and millimeters for length. Is it possible that you misheard the measurements? I personally did NOT hear "millimeters". All measurements were given in Milliliters (ml), Grams (g), Ounces (oz), and our unique and confusing US collection of teaspoons, tablespoons, cups, etc. for volume measurements.
Someone asked down near the end of the comments what function the skim milk powder serves. Since my wife is Lactose Intolerant, and skim milk powder tops the lactose chart, is there something else that could be substituted for the milk powder, that would serve the same purpose? Consuming lactose gives her violent stomach cramps so I avoid it at all costs. Thanks and I love your videos and have subscribed. I do have 2 scales, 1 kitchen & 1 jewelry, and love gram measurements. At about $10.00 each, I don't think scales are an extravagant expense and for baking and charcuterie, make for much more accurate measuring.
The skim milk powder is a texture thing. You could leave it out but the result would be a coarser texture. I haven't tried it but it would work in theory. I agree with the scales and doing all baking and charcuterie with grams is easier but I have learned the hard way that most of my friends don't have small scales.
Thanks for your quick response. My wife is really into texture so leaving out tje dry milk powder would not work. Let me see if I can find out a substitute. There is/was at least one other user interested in this question. If I find anything, I'll post. PS - In California for years but born in Barrie Ont.
@@jameswnmcn I did some messaging around and a couple of people have used lactose free dry milk powder in sausage. I haven't tried it but they say it worked ok. If you do try it, let me know.
I made a batch turned out pretty out but I put mine into links. I do have a question, it had a rather mild maple flavor and I saw that you used a darker grade of maple syrup could that be the difference? Thank You.
Sorry for the delay getting back to you. No, I don't think it is the grade of syrup. Most commercial products with maple flavour use Maple extracts to get a strong maple flavour. If you just use maple syrup, you get a different sweetness profile but not the strong flavour of commercial products. You can buy maple extract in the store and add it if you want to be closer to the commercial product.
Hi there great video, I wonder if I could use my brand new food processor instead of a grinder as I don't have one? I have to make this one way or another.
I do know people who use a food processor for making sausage but I haven't done so myself. The trick would be to get the mixture to a pasty consistency. I suspect a food processor would be fine at this. I would do it in small batches. Immediately after doing this, I would give the meat a good chill as food processors introduce a lot of heat.
@@misscndnwoman2177 I have been in contact with my friend who uses his food processor to grind meat for sausage. His instructions are to cube the meat to 1 inch. Put it on a tray in a single layer and put it and the blade from your processor in the freezer until the meat has a frozen crust on the surface. Half fill the bowl of the processor and pulse until it has a fine texture. Repeat until all meat is ground to a fine hamburger texture. Spread it out on a tray and freeze until the surface has a crust. Process again to get a pasty texture with some chunks in it (a couple of minutes of pulsing). Chill well before proceeding with the recipe. It is good to have friends! Also, I suspect one of your friends has an old hand crank grinder. They work well but are a lot of work.
There are no dumb questions! Here in Canada we are split between metric and US measures. We rarely use grams for measures of salt, flour, spices, baking powder, etc. We normally use volume measures. If you see a cake recipe, it will call for 5 ml or 1 teaspoon of salt, 15 ml or 1 tablespoon of brown sugar or 250 ml or 1 cup of flour. Indeed, most households don't even own a small scale. As my audience was originally directed to my Canadian friends (I am very happy to have developed a wider audience) my recipes are in ml and converted to US measures as I have American friends! We all learned from books like the Joy of Cooking, Betty Crocker Cook Books, Five Roses Flour etc. They don't use mg or grams, just ml and teaspoons.
It actually makes more sense as weighing is more accurate. Just consider yourself lucky that you don't have 1/2 your recipes in US measures and the other half in metric.
Hi there ehh! Just checking your conversion from metric to imperial. 1 kg = 2.2 lbs not 4.5 as you show. Want to make sure my #1 salt is correct. What does the powdered milk do? Great vid though, as they all are.
If you look at the ingredient list at the end of the video, you will note that 2 KG is listed as 4.5 kg. If you use 1 tsp of #1 salt for that amount you will be fine. It would be even better if you measured by weight as 6 grams of #1 salt.
I love this video and recipe. Your ingredient measurements are confusing. Dry ingredients by weight preferably grams but ounces work. Wet ingredients can be by volume but I often will measure by weight also. It also very helpful to provide the % of each ingredient by weight. It makes scaling the recipe much easier. Once again awesome video just helping you achieve perfection.
You may like to know that this is NOT bacon sausage. it is sausage bacon. Bacon sausage is sausage that has bacon in it. this is sausage made into bacon basically
Hey friend, if you are near and can reply I would be grateful. Please post a per pound recipe for the product. the video is very unclear on this issue in my opinion. NOT knocking the video at all, its just hard for me to hear is all/not your problem i just don't hear well is all. But i am making this eight now and am using 6 pounds of fresh pork shoulder freshly ground(of course). I'm all dressed up and ready to go. please advise on the per pound seasoning/cure and syrup.
But you're in the US right? If so, our standard of measure is NOT metric. This is like giving us the recipe in Spanish and saying the translation is on your blog. Sorry, I'm not chasing measurements no matter how good the recipe might be.
No, I'm in Canada. Our standard measure is metric not US. If you go to my blog I have both metric and US measures. At the end of the video there are both metric and US measures. Thanks for your nonjudgemental post.
FYI it's either the "Standard Unit Of Measurement or The Metric System" there is no such thing as US measurement and oddly enough the USA is the ONLY country that has not converted to the metric system. Just saying. Excellent demonstration Old Fat Guy Cooking.
No, I mean ml. Miligrams are not the same. Militres is not a liquid measure, it is a volume measure like a teaspoon, cup etc. Most of my readers don't even own a small scale and have been using ml or teaspoons, etc for dry ingredients like flour and salt for decades. It is also the measure used in the publications and books they read, The Joy of Cooking, Canadian Living, Southern Living etc. I do recognize that some cultures only use grams for dry measures but the majority of my readers don't.
I'm so sorry for asking another question. Please help with ordering casings from Amazon? They have hog casings and man I guess they are. I'm not sure they are for my smokies and Italian sausage.? Please help anyone ?
There are 3 kinds of casings. First, natural casings. These can be beef, pig or sheep. The beef is very large and not used very often. Pig is the size usually used for smokies, andouille, hot links (1 1/4 to 1 3/4 inch diameter). Sheep is the size used for breakfast sausage (3/4 to 1 inch). They usually come in a big knot of casings packed in salt to keep them from spoiling. They will last in the fridge for several months. They have to be untangled and rinsed thoroughly to get the salt out before stuffing. You also keep them in warm water before stuffing to keep them soft. They are a little more of a pain to stuff as they are shorter and a little prone to splitting but give a nicely curled sausage with a great bite and are edible. They take smoke well. Second, collagen casings. Collagen casings are made from natural cartilage and skin to make a paper like casing. They are available in a wide range of diameters. They can be stored indefinitely. Most don't have to be soaked before stuffing. They are easier to use and stuff than natural but don't give as firm a bite as natural and make a straight sausage. They are edible. They take smoke well. Third, Fibrous casings (also called FB casings). Fibrous casings are an artificial product that comes in a large range of diameters but is usually larger (2 to 4 inches) and is used for summer sausage, German bologna, Cotto salami, etc. Even though it is artificial, it does allow smoke to get through like the other casings. They come in several colours and can be stored almost indefinitely. Most have to be soaked in warm water to soften before stuffing. They are not edible and you have to peel the sausage before serving. For smokies, most people use natural or collagen casings. I like about 1 1/4 inch diameter.
@@OldfatguyCa oh THANK YOU so much. I knew you would be the one to ask. You're a genius. I'm going to use the same as you for the smokies. My goodness thanks again for your time and kindness. We had pasta with my homemade proccutto. He loves it and asked when I'm starting the next. So I will order the 1/4inch casings and some for Italian sausage. Thank you again. 🙏
@@misscndnwoman2177 I assume you mean 1 1/4 inch casings! 1/4 inch would be really thin! Italian sausage is a great treat. I suggest you leave some in bulk (unstuffed) for meatballs, on pizza and stuffed pasta. Dang. Now I am hungry again.
That would mean that a teaspoon or a cup are only a liquid measure too. All those thousands of cookbooks that have 1 teaspoon or 5 ml of salt for a cake are wrong. Two cups or 500 ml of flour for bread can't be used. Oh no. The world has been wrong and you have finally corrected it.
@@OldfatguyCa Celebrate the physics breakthrough! Apparently it is now possible for a solid substance to have mass but have no volume. All of us mobile home dwellers with limited closet or cabinet space shall forever rejoice. In all seriousness, when it comes to cooking you just can't win. The grind will affect the volume of flour, and humidity will affect the weight. Not much, but enough to mess up your pie crust. Salt is what will get you. Try to sub a given volume of table salt for the same volume of kosher salt, and the result will be inedible. No solution here but experience. Sometimes you just need to stop, refill your beverage, look at the problem, and apply common sense. Unfortunately, "common sense" is somewhat of a misnomer, as it does not appear to be as common as it once was.
