What's the best cut of pork for making sausage | Beyond the Recipe

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Today we are talking about the different cuts of pork and how they might work in a sausage recipe.
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Eric
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3 окт 2024

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Комментарии : 73

@AnAimlessAvocado 3 месяца назад

I honestly cant explain how much your videos have helped me in multiple areas of cooking. Thank you for all you do, seriously. Im sure you hear it alot, but I appreciate you doing these videos so much.

@markrjones Год назад

I just recommended your channel to a firefighter buddy. I immediately apologized to him since he loves making sausage and processing meats. I know he will be spending a lot of time here. Keep up the great work. I too love using pork belly in my sausage batches. It gives it a great blend of fat with the shoulder when too much fat has been trimmed.

@wb4833 Год назад

Another great video. Liked the quick bearded butcher clip. I’ve known Seth and Scott for about six years, both great down to earth guys and very happy for their success.

@EvrttGrn Год назад

Thank you for another great video. Unfortunately, butchers are getting far and few in between in my area that will sale to the general public compared to 10 or 20 years ago.

@neilfisch6533 Год назад

My local butcher is usually no help. I think he is making too much money too easily. On the other hand, I went to the head butcher at my local supermarket branch (they have 12 stores) and had a conversation. After I brought him some of the sausage I made, we are now buds. If I need fat, he gives it to me.

@2guysandacooler Год назад

That's how it's done!!! Good contact

@McGieHomesteadAdventures Год назад

Extremely interesting! I think I’m the most blessed sausage maker on earth…… my Mangalitsa pigs are walking fat machines! Perfect for a deer hunter like myself!!😎 love this!!

@2guysandacooler Год назад

That is so right!! I just watched your coppa steaks video and I was just blown away by the fat cap!!

@McGieHomesteadAdventures Год назад

@@2guysandacooler Insane is the only way to describe it 😂

@MrRilarios Год назад

The combination that I like Is a mix between leg and belly meat... I usually do 3 pound batches (My Sausage making Is for me and family so no big batches, Also I dont have big tools either). I usually buy 1kg of leg and a Little More than 0.5 belly (I find it with skin always so I account the skin Weight in that)... Always a juicy Sausage!!

@keeperofthegood Год назад

Good info on pork sourced fats, would love to see a show down on the other options, and to know why you said chick or goose would be good for sausage but not salami (or olive oil or ghee or suet or tallow or etc and etc)

@williammaxwell1919 7 месяцев назад

Until recently my local Woolworths supermarket carried a salami with very minimal fat; so yum. Not all of us want 20 - 30% plus fat in our charcuterie. Personally I like Kangaroo charcuterie

@jimmelton7299 Год назад

Great video. 2 thumbs up.

@marcdoll5632 Год назад

Episode Idea: Glands, identifying and removing.

@henagemagill2608 Год назад

Very good. Thank You.

@gregwaters944 Год назад

A lot of good info, very helpful.

@jacklawson1367 Год назад

Sooo educational, thank you.

@matthewmcdermott1232 Год назад

Awesome video, Eric. Thank you.

@liltonysoprano Год назад

Great video. You're a wealth of knowledge. Great butchering and identifying each portions for usage

@johnkerechek6583 Год назад

Great info - thanks for sharing

@davidhalldurham Год назад

Very helpful video! Thank you for posting it.

@OldfarseeingArt Год назад

Love the Beyond The Recipe series. Recipes, whether good, bad, or indifferent are everywhere. Knowledge tends to come in little bits and snippets here and there. Please keep it up! The thing that most intrigued me in this video was that you say flare (leaf) fat doesn't make good sausage. Would you have a few words about that? (I have some in my freezer right now).

@MichiHenning Год назад

Really good information, thank you!

@sioutis6739 Год назад

I recently discovered your youtube channel and I'm obsessed with it! The detailed amount of info and instructions on charcuterie are really hard to find elsewhere. Is there any chance that we are going to see your version of ''Pancetta tesa fatta in casa''? Thank you!

@2guysandacooler Год назад

absolutely

@andregreen8040 Год назад

Sioutis@ That’s how I felt when I discovered Eric’s channel. I say Eric, but depending on what he’s making on any given day he could pass as an Enrico, Enrique, or any other cosmopolitan version of Eric. Such is the authenticity of his recipes. I made salami, capocollo, Spanish lumo etc following his instructions. They came out better than shop bought.

@andregreen8040 Год назад

@@2guysandacooler We’re talking Italian pancetta here Enrico. Your response should have been “ assolutamente “ lol

@TomWohl Год назад

Great video Eric.

@js139771 3 месяца назад

Are there any special process before including pork skin grinding the meat with the skin? Thanks for giving attention to my question.

@andrepatterson7058 Год назад

Thanks for sharing this great and helpful information. Great content as always. Be blessed and have a great weekend 🙏🏽 👍🏽

@victormaack2353 Год назад

Great video Eric. Really enjoyed it. Cheers

@KRscience Год назад

I wait until the pork loins go on sale and buy several of them (~$1.60/lb). They have an excellent ratio of fat to muscle and are super easy to cut up.

@2guysandacooler Год назад

Exactly

@timvanoli3694 Год назад

Great video Eric !! Thanks !

@Matt-1926 Год назад

As always great video, thanks

@dutch_n_stuff Год назад

Great info and video! Keep it up!

@guysolis5843 Год назад

Great video...I should learn butchery basics sometime soon. So I tried my hand at making different kinds of pork sausage and almost every time the taste was so "porky" that it was intolerable. I wondered if that was due to where I purchased my mean or something else? I look forward to cherry picking through your channel..take care!

@marcdoll5632 Год назад

As of yesterday I am not just licensed to be my own butcher of my own animals.. but I am now approved to make my own sausage.... BTW... I can't produce pork for less than 4$/lb!! 1$/lb might pay for the piglett...

@2guysandacooler Год назад

YEAH!!! Congrats!!

@myown2101 Год назад

The only way to lower your cost and improve the quality of the meat is to make your own feed. GIGO

@marcdoll5632 Год назад

@@myown2101 suggestions?

@myown2101 Год назад

@@marcdoll5632 We had 1800 chickens at some point. Contracted local farmers to grow our grain (no corn or soy), sprouted, fermented, mixed with other nutrients. It cost us $2.65 per day to feed 100 chickens. No one could touch our quality or prices. It's all depends on your proximity to the grains. Labour involved of course.

@joekeegan-yc4nm 3 месяца назад

If I was a neighbour of yours I would buy piglets from you every week.❤

@hetspook666 11 месяцев назад

I've never made sausage with any of these parts except belly. I use procureur / neck(thats about a 3kg fatty homp of meat), does my country have different pigs than USA pigs that ours have more neck? The shoulder is much more expensive here and I have to order it. What cheap parts of beef is best? You Americans use brisket a lot in video's but that's also an expensive cut here (Europe, Netherlands)

@ThePointerpwr Год назад

Hello Can you add a recipe for fermented sausage, please, such as servelat

@thehunter3386 Год назад

Hi Eric! Just found your vids and they inspire! Plans for guancialli, capicolla, and pork loin. A big thanks for the brine calculator…a GREAT time saver! A friend is having two pigs processed soon. I’ve claimed the guanciali from both. The will be blast frozen as I’m not able to process them immediately. Will the breeze/thaw cycle affect the the final product? As of now I’ll only be able to do one at a time. Your thoughts… Thanks for all your vids. The prospects are many. Keeps this OLD DOG (82) learning new tricks. Take care…Blessings!

@2guysandacooler Год назад

Nice!!! Freezing and using later is not a problem at all. Should turn out just fine!

@thehunter3386 Год назад

@@2guysandacooler Thanks, Eric for your quick response! I’ll let you know how the first one turns out! Take care…

@tonymorgan3526 Год назад

Great video, have you ever tried making a bacon sausage?????

@boblehmann1644 Год назад

Very informative, thank you. Do you just use the belly for its far, or use it for something else?

@paulhoem5507 Год назад

Great video. Would you say it’s more critical to source back fat for salami’s or is using shoulder with the proper ratio ok? Thanks

@2guysandacooler Год назад

Thanks. I like using back fat for salami as the fat is more pronounced and looks better in my opinion. But either way works

@GroberWeisenstein Год назад

DIY. A tiger torch and a sawzall does wonders

@2guysandacooler Год назад

so true!!

@sorcerermmfan Год назад

What is meant by the term "broken batter," and why is "smeared fat" bad?

@2guysandacooler Год назад

ok so a broken batter is when you make sausage and either it's overmixed or the fat smears. This causes your sausage to have a dry and crumbly texture. When it comes to smeared fat, think about this. If you take leaf fat (the fat used to make lard) and hold it in your hand, pretty much nothing will happen. But if you take lard and grab a handful, the heat from your hand will cause that lard to start melting and will more than likely drip on the floor. In a sausage it's the same thing. If the fat is smeared (during grinding, mixing, or stuffing) then when it gets cooked that smeared fat will leak out all over the place. This causes a dry and crumbly sausage. We want to keep as much fat as possible in the sausage. This can only happen if your equipment has sharp plates and knives and you pay very close attention to the temperature when grinding, mixing, and stuffing.

@sorcerermmfan Год назад

Many thanks!@@2guysandacooler

@chrishumbeck3517 Год назад

Not the right video to comment on, but what is your recommendation on a good dry cooler for fermentation of sausages?

@2guysandacooler Год назад

Great question. It needs to be a frost free fridge. The fan placement should be in the back, so if you start with that you can regulate everything else with controllers

@js139771 3 месяца назад

Can I include Pork skin for a sausage?

@2guysandacooler 3 месяца назад

sure

@jeffreybromberger7904 Год назад

So, leave the skin on the back fat, or remove it before use?

@2guysandacooler Год назад

I would remove the skin before using

@douglasendler4751 Год назад

Butcher shops around here are pretty much gone.

@Brewer35 Год назад

How many hours did you spend breaking down and boning that side of pork?

@einy2crikey Год назад

Hours? If you know what you’re doing, it doesn’t take long at all.

@2guysandacooler Год назад

Hey Steve. It's actually quicker than you think. Filming the process made it take longer than it should. Normally a pig this size might take me a comfortable 30 minutes.

@kevinyim8880 Год назад

$1 a pound for a side of pork?! I need to move!

@2guysandacooler Год назад

LOL. Yeah, That was a bargain. Wish it was always like that!

@didsburydan 7 месяцев назад

Some say the bacon is the best part of the sausage

@mtbindc 9 месяцев назад

Don't overlook the snoots! (Pun only somewhat intended.) Seriously, BBQ snoots are a thing.

@alanwhite4839 7 месяцев назад

Great video, but that Pig has not been "skinned"... It has been shaved. The skin is still on. Lol

@colddeadhands5167 Год назад

We make 100lbs/year. Exclusively use butts. A little on the lean side but serves us well. In Missouri butts are always on sale Memorial Day, Independence Day and Labor Day. Makes for very inexpensive sausage makings