Go to sponsr.is/zbiotics_knoxavebbq_0424 or scan the QR code and get 15% off your first order of ZBiotics Pre-Alcohol Probiotic by using my code KNOXAVEBBQ at checkout. Thanks to ZBiotics for sponsoring today’s video!

My husband and I have been following your channel for a while now, and we love this new way of filming you’ve adopted. Entertaining and informative video-Fantastic Joe!!!

@knoxavebbq

2 ай бұрын

Oh! Thank you so much! I hope you guys won’t be upset when I make videos when I show my face and I’m talking. Hahaha. Appreciate you watching.

Using mustard seed in addition to ground and using beer instead of water are terrific ideas that I've never considered, but will be incorporating into my next batch of sausage. Great video Joe, appreciate the info!

@knoxavebbq

2 ай бұрын

👍 let me know what you think!

Thanks a lot for that. I love new ways to manage the trimmings. Cheers!

@knoxavebbq

2 ай бұрын

It’s always the hardest part about bbq. Haha. Thanks for watching

I will make this soon, thanks again for the time and the knowledge!

@knoxavebbq

2 ай бұрын

👍 let me know how it goes

Thanks Joe, that was excellent! I have brisket trim that I have saved for sausage that I am planning to make soon, so great timing. I am an experienced home sausage maker, but I picked up some great tips from this video. The finished texture is exactly what I would want. Thanks again!

@knoxavebbq

2 ай бұрын

Let me know how it goes!

Great Video!!! I got into sausage making after watching all of Brad's videos... I really enjoy watching yours, Chuds and L&L videos and the way everyone interacts!! Keep up the great work...

@knoxavebbq

2 ай бұрын

Appreciate it. We’re all friends who happen to have cameras with us. Haha

Love that claw method, I only load maybe 15-20 lbs when i make some but i always go back and fix the distance. Game changer brotha. Thanks

@knoxavebbq

2 ай бұрын

After doing 300lb batches many many times you learn how to be more efficient. Haha

Hands down the best sausage video out there! Great info joe!

@knoxavebbq

2 ай бұрын

Appreciate it. Share it with your friends!

My mouth's watering. That was one beautiful finished product.

@knoxavebbq

2 ай бұрын

Haha. It was really good. Appreciate you watching!

More people should make sausage. Especially like this.

@knoxavebbq

2 ай бұрын

I agree, but definitely doesn’t take a lot of practice and some investment with some equipment

Hey Joe, found my way here through Brads channel, love the high quality videos and tips. Very much reminds me of another KZread GOAT and Chef Binging with Babish. Looking forward to more videos to come. 🤙🏼

@knoxavebbq

2 ай бұрын

Wow. That is high praise. Thank you. And welcome to the channel!

My man was doing voice over for the sponsor while pouring up and drinking his whiskey. Says a lot about the sponsor.😂😂😂

Excellent video. Doing the stuffing at 20 may seem cold, but the process should go smoother due to everything staying cold. Would love to get into sausage making. Have watched all of Bradleys videos and with this one, now i really have a burn to do it. My wife says, “thanks, more stuff to buy”. Keep them coming!

@knoxavebbq

2 ай бұрын

Please tell her that I apologize for the inconveniences and that he’ll repay you with top notch sausage if he just follows my instructions.

@rchuyck

2 ай бұрын

@@knoxavebbq Thanks Joe. She already has a top notch sausage, but that’s another story! Looking forward to getting the equipment and getting started. Really appreciate the excellent videos you post.

Well done Joe!! Love the detailed video! 🍻

@knoxavebbq

2 ай бұрын

Appreciate it!

Great stuff. Enjoyed the latest Chud cook in Austin, kinda different but incredibly enjoyable.

@knoxavebbq

2 ай бұрын

Yea I enjoyed those as well. Haha

Looks amazing and that snap had my mouth watering.

@knoxavebbq

2 ай бұрын

That’s what it’s all about!

I use the chorizo mix that I bought from Chuds and made sausages with it. It was amazing

@knoxavebbq

2 ай бұрын

Yea. That stuff is really good.

I wrap my brisket in Korean newspaper….amazing flavor!

@knoxavebbq

2 ай бұрын

👍

I found this channel in my news and I’m glad that I did.

@knoxavebbq

2 ай бұрын

Glad you found it as well! Haha

Bro I know you had to go back to Chicago but I’m going to miss the KnoxAveBBQ/Chuds BBQ vibes 🙌

@knoxavebbq

2 ай бұрын

Those were good times, and they’ll continue to come up in the future.

Gonna try making sausages for the second time, I used a kitchen aid mixer and I think I messed up and over grinded by not removing the blade when stuffing (since it all uses the same base for the kitchenaid). Plus gonna focus on keeping things colder in between the steps! Need that crunch haha. Thank you for the vid!

@knoxavebbq

2 ай бұрын

Sounds good! 👍

That looks delicious, Joe!

@knoxavebbq

2 ай бұрын

Appreciate it

Great Job Joe. Looks like a very nice sausage. Got To LOve THe Claw!!!! .Great way to use the extra cuts and scraps.

@knoxavebbq

2 ай бұрын

Haha. Yes, the claw is important. Haha

Awesome, snappy link! Great recipe👍😊

@knoxavebbq

2 ай бұрын

👍

That was one heck of a snap, Joe :) I've the same stuffer (or very, very similiar) and it's great but I've started to clamp it to the countertop to stop it moving around.

@knoxavebbq

2 ай бұрын

Yup. That’s the smart move. I couldn’t find mine, and I was getting frustrated so just went with it. Lol!

@VicBarry

2 ай бұрын

@@knoxavebbq LOL! I'll be honest, I've had it over a year and only recently started clamping it down :( :P

As always thanks for the thorough and informative videos! One question, what are the pros/cons of adding the seasoning/binder/water before grinding, vs adding those things after grinding?

@knoxavebbq

2 ай бұрын

I like to do it before because I think the grinder does a good job of mixing everything evenly. If you do after you grind it, you’ll have to try to mix everything by hand, and I find that it’s not as consistent. Unless you have a machine to mix it.

This video is 🔥. The people’s bbq champ!

@knoxavebbq

2 ай бұрын

👍

Excellent job clearly showing the steps for making sausage at home. I have a couple questions: 1) Can you explain why you added water before grinding? The other sausage makers I follow (Brad, Smokin' Joe, 2 Guys and a Cooler) all add the liquid component during the post-grind mixing of the farce. It seems to me that ground meat would more readily absorb the liquid since there's more surface area vs. cubed meat, so I'm curious what the difference is in your technique. 2) Can you update the spice mix recipe with percentages, since not everyone will be doing a 5-lb batch?

@knoxavebbq

2 ай бұрын

I don’t like my sausage farce to be water logged, so with the milk powder, I feel like it absorbs as much as it needs to. But both work fine.

@dwhonan

2 ай бұрын

@@knoxavebbq thanks for that perspective, I'd only ever seen it done (and made my own sausage) the other way. Proof of your technique's success was that everything you poured into the pan was absorbed. I'll give this method a try sometime.

Good looking sausages bro!

@knoxavebbq

2 ай бұрын

Thanks! Hope you give it a try

Bro these are sick

@knoxavebbq

19 күн бұрын

It’s were honestly very good. Thanks for watching!

The sausage king of chicago haha

@knoxavebbq

2 ай бұрын

Nah…. I’m not deserving of that kind of title. Chicago has a rich history of sausage making. Maybe in 30 years. Haha

I absolutely want to see a comparison video between water %'s used. You mention it around 3:15 that you use 8%, max should be 10%, etc. etc... what about 5%? 6%? Less? More? A side-by-side (even a blind taste test with friends?) comparison would be awesome to see.

@knoxavebbq

2 ай бұрын

I’ll consider it

Videos packed with info, and I feel like your speaking cadence and tone has gotten much more engaging if that makes sense! Much love!

@knoxavebbq

2 ай бұрын

I’m always trying to get better. Haha. Thanks for watching!

Outstanding Joe Yim Joe Yim Joe Yim Joe Yiiiiiiim!!!!!!!!!!!

@knoxavebbq

2 ай бұрын

I’m not sure, but I think you watching vids from Brad

@BluePiggy97

2 ай бұрын

@@knoxavebbq maybe a couple (all) of them

Good video and great looking sausage!

@knoxavebbq

2 ай бұрын

Appreciate it! Thanks for watching

Love me some Chicago dogs but a sausage like that with mustard and a pile of sauerkraut,,, Hell Yeah Brother!!!

@knoxavebbq

2 ай бұрын

I love both

ive enjoyed getting into sausage making, i need to get some milk powder and see how i like that. ive been trying to use those smoke snake things to cold smoke them as keeping my tiny offset low but smokey is a pain. but i keep trying! Korean sausage next? i wonder how some gochujang would do in that mix.

@knoxavebbq

2 ай бұрын

Just keep practicing. You’ll get there. Thanks for watching

Hey Joe, can you share the make and model of the grinder and stuff you are using? And any other equipment recommendations?

@knoxavebbq

2 ай бұрын

kzread.info/dash/bejne/lq2Cua-igt2oh7w.htmlsi=rxpgp2bLS5KU4uqQ Check out this video of stuff that I have. As well the link to the amazon storefront that I have listed in the description.

I love sausage. I was kitchen manager at the old Gerst Haus German restaurant in Nashville. We had all our sausages custom made by DeWiggs Meats, a generations-old family business in Haubstadt, Indiana. I spent a week there, making sausage, and making a new type of bratwurst seasoned with Gerst beer, brewed in Evansville at the time..and owned by the owners of the Gerst Haus restaurant(s), Jim and Jerry Chandler

@knoxavebbq

2 ай бұрын

That sound delicious and like a great experience!

@donscott6431

2 ай бұрын

@@knoxavebbq yep! Bratwurst, kliners, Berliner Mett, kielbasa, knockwurst, you name it😊

Looks good... I made a batch Monday night and it came out great, did another batch Tuesday night using the same casings, cooked the same way but for some reason my casing was so tough, it was to tough to chew. What would cause that?

@knoxavebbq

2 ай бұрын

Hmmm… not sure without seeing it. Sorry

Dude the videos are getting better and better, love to see the channel growing, all of yall in the bbq biz work so hard you guys deserve all the success!

@knoxavebbq

2 ай бұрын

Thanks. I appreciate it

A proper stuffer is KEY, if you struggle stuffing buy a good stuffer! It's key!!!🙂

@knoxavebbq

2 ай бұрын

Yea. I would sausage making is something you need to invest a little bit of money into so it doesn’t become too frustrating

The snap of the sausage is loud and clear. As a Slavic person, that includes Polish and Ukrainan in my background, a good sausage is hard to beat, because that's part of our cuisine. Sausage served with sauerkraut is excellent. That sausage looks amazing. Cheers, Joe! 👍🏻👍🏻✌️

@knoxavebbq

2 ай бұрын

That means a lot coming from you then! I agree, being born and raised in Chicago I’ve grown up eating hot dogs and sausage my entire life so it feels good to make my own

@dwaynewladyka577

2 ай бұрын

​@@knoxavebbqMy (late) maternal grandfather used to live and work in Chicago, when he came from Poland, in the early 1900s. He then went to Canada, where 2 of his older sisters and their husbands came to. I was in Chicago, in 2013, but only at the airport. I'd like to go back, but for a longer stay.

It's only fitting you do a Z-Biotic endorsement after a month with Brad. LOL! Very informative video bro. The beer idea next time - I am in.

@knoxavebbq

2 ай бұрын

Lol. I couldn’t agree more

@lx2nv

2 ай бұрын

@@knoxavebbq 🤣🍻

I appreciate the very precise recipe so I don’t worry about messing it up. Well done 👍

@knoxavebbq

2 ай бұрын

👍

Yum!

@knoxavebbq

2 ай бұрын

👍

The pacing in this video was great, and I liked how you called out the measurements as you added them! What's your process between the point of linking the sausages and moving them to the smoker? Are air pockets inside the casings much of an issue? When is it safe to snip the links apart?

@knoxavebbq

2 ай бұрын

If you dry the casing properly, snipping them as they go on is not an issue. I didn’t mention it in the video, but make sure to pack the stuff tight so there are no air pockets. You won’t have to use a sausage pricker if you pack it tight

@twistedsphere

2 ай бұрын

@@knoxavebbq thanks dude!

Awesome!

@knoxavebbq

2 ай бұрын

👍

Hey man this video started playing in the background and i didnt know it was you. you havent done much voiceover work that I’ve seen so i watched half the video thinking hey this amateur KZreadr looks and sounds like a pro. I just want you to know you won me over with your simple explanation and technique without your reputation to lean on. Once i realized it was you i was like ohhhhh. Makes sense

@knoxavebbq

2 ай бұрын

Ha. Well that’s a good sign. Thanks for watching

nice, beer mustard from salzburg =) i like it

@knoxavebbq

2 ай бұрын

👍

So glad you did this Joe, needing a guide for an all Beef, thanks!

@knoxavebbq

2 ай бұрын

👍

Nice and plump!

@knoxavebbq

2 ай бұрын

It sure was

Is that curing (pink) salt #1 or #2? I've wanted to get into sausage making for a while now, you make it look very easy and you give comprehensive instructions.

@knoxavebbq

2 ай бұрын

#1. It’ll take some practice but you’ll get there!

@jedb9677

2 ай бұрын

@@knoxavebbq Can you please do a jerky recipe? I'm either going to start sausage or jerky making. No special equipment needed to start jerky making.

Yummmmm

@knoxavebbq

2 ай бұрын

👍

looks great man! you got any tips on how to not get your casing to be so chewy?

@knoxavebbq

2 ай бұрын

Honestly, every step in this video. Hahaha! Every step has a purpose that leads to the next to leads to that super snappy casing. But I will say drying out the cases the day before helps.

@ryanstrickland2989

2 ай бұрын

@@knoxavebbq awesome thanks man

Awesome

@knoxavebbq

2 ай бұрын

👍

Why do you use a stuffer and not the sausage attachment on your grinder with a foot pedal?

@knoxavebbq

2 ай бұрын

I’m used to using a stuff like the one I have. I like that the horn is closer to the table. Give me a little more control and I don’t have a foot pedal. Although that would be nice. Haha.

What's the reasoning for twisting one way and then the other after stuffing? Genuinely curious

@knoxavebbq

2 ай бұрын

If you don’t it’ll unravel.

Golden Content! Cooking sausages too hot leads to a rubbery casing?! isn't it the opposite?!

@knoxavebbq

2 ай бұрын

Cooking too hot can make your fat to render too quickly leaving fat pockets which doesn’t allow for your sausage to set properly

Love it, informative and entertaining enough to keep watching without loosing focus. Thank you for the bbq education as always!

@knoxavebbq

2 ай бұрын

Appreciate it. Share the video with your friends!

Might Joe for the win bay bay!!!

@knoxavebbq

2 ай бұрын

👍

Do you have a chicken sausage recipe? Are the times and temperatures the same?

@knoxavebbq

Ай бұрын

I do not. Sorry

Great video, and great tips. I hope to get my dad into sausage making one day, all the way down in New Zealand. His biggest complaint with sausage from the supermarket (grocery store) is the flavour. I also want to say how much I have enjoyed the videos that you have been putting out with Brad. It's nice to see you guys hanging out and obviously the respect and friendship is apparent.

@knoxavebbq

2 ай бұрын

Nothing like homemade links! Yup, Brad and I were friends before we both were KZreadrs.

@Towers12345

2 ай бұрын

How good! Looking forward to more of your videos!

so many finger manovuers, 2 finger then 4 fingers i like it hahaha

@knoxavebbq

2 ай бұрын

Devil is in the details

well of course we wanna see experiment videos as well, and still think you need to try making linguica lol

@knoxavebbq

2 ай бұрын

I’ll see what I can do

@uniballoutlaw

2 ай бұрын

@@knoxavebbq been telling Brad to do it too so let's see which one of you knock it out of the park

Sick Joe, might be fun to do a smoked Maxwell St polish-style for your next sausage video 🤙🏻

@alexaguillon7904

2 ай бұрын

GANG

@knoxavebbq

2 ай бұрын

I do have one video made. It’s actually the very first sausage video that I made and it was really good.

I never heard what the casing was made out of. And I don't see a link to that

@knoxavebbq

2 ай бұрын

The casing unfortunately is hog. So I apologize, its technically not an all beef sausage

@msladebeatz

2 ай бұрын

@@knoxavebbq thanks for the clarification. For the non-pork eaters, is there any other casein that could give the same snap?

Please tell me that you recorded this 2 months ago. It’s 10 degrees in late April? 😮

@knoxavebbq

2 ай бұрын

Hahaha. Yes. It was recorded months ago

Just to confirm, you put the seasoned meat in the fridge overnight, then on day 2, you put the meat in the casing, then put it in the fridge overnight again, and then you cook it on day 3? Is that correct?

@knoxavebbq

2 ай бұрын

👍

This was a very well made video. I am going to guess that you are an educator by training

@knoxavebbq

2 ай бұрын

Ha. Thank you. I used to be a high school teacher.

@andrewcooley1915

2 ай бұрын

@@knoxavebbq I can tell. KZread needs to offer training on how to teach. You don’t need that course… you are there 👍🏻

you should invest in a small scale to weigh out your "spices." also a good idea to buy a kitchen scale for cooking. 😅

@knoxavebbq

2 ай бұрын

I have one. Doesn’t work as well. Haha

@Rob-df6py

2 ай бұрын

@@knoxavebbqkidding aside, you're spot on. the typical kitchen scales, even good ones, don't seem to register well below 10g

Watched your BBQ

Bradley Junior

@knoxavebbq

Ай бұрын

Nope. Just myself

nice drug scale jhahaha memories. Can i use egg as binder instead of milk pounder, make for that 190g water, mix of egg and water? cant tolerate milk pounder :S my belly gets funny

@knoxavebbq

2 ай бұрын

I would definitely not use egg. The milk just helps with the emulsification. You don’t need to add, but you’ll need to mix it a lot more before casing it.

What did you do with those poor ruptured reject links?

@knoxavebbq

2 ай бұрын

You eat em

do you need a roommate?

@knoxavebbq

2 ай бұрын

Sorry. I do not. Haha