Hey there guys this is a simple one that I seen in the requests. I have more to make I know you guys would like a Chorizo, and a Hot Dog video for sure! They will be part of next Sundays projects and I will edit them over the next couple weeks. Enjoy and thank you for watching.

I find it funny that you only get 200 to 400 views per video. To be honest I don't get how, please keep making these the info is better than butcher chanles with 600k plus subs. Really tho this is gold to me. I want to say Thank you so much for your time and effort. Thank you I feel confident to make some elk sausage later this year. Riley tho keep it up.

@duncanhenry

2 жыл бұрын

Every time I read a comment like this I'm blown away. I'm still surprised people like these. Thanks a ton for the encouragement and I am glad you enjoy it!

@Possumcods

Жыл бұрын

Over 25K views after only 1yr👍

@2bless8

5 ай бұрын

This is the first time I have seen him on KZread!

@DDSRdds

3 ай бұрын

Agree💯people give more 👍to the Channel

@twopeasinapod7554

Ай бұрын

Over 50k views at 2yr 😁

Mr, I have learned so much from your video's it is really appreciated. Your detail explanation put these video's above the rest. Thanks very much.

Hey we are from Alberta too. My grandparents used to make sausage and it was just salt and pepper. They came out to our farm on smoking day and they smoked sausage in an old outhouse out back with straw and crate wood and were here the whole day. Good memories.

Great recipe! Thanks

Really enjoy your videos, most realistic information I’ve seen on any videos. Great job .

@duncanhenry

2 жыл бұрын

I really appreciate that! Thank you.

Great video Duncan. I just started making sausages and just found your channel, it’s the best I found. Definitely going to try these and some of your other great recipes.

Now that is an awesome looking sausage !!! One I will surely be making .

Looks like a good recipe iam in Arizona and me my brother and nephew just hunted 3 elk while showing this video so alot of meat to try another of sausages and I have a drying chamber you showed me how to build thanks for everything you keep doing it I will keep watching

Awesome , informative videos. Thank you for doing them for us DIY ers.

@duncanhenry

2 жыл бұрын

Glad you like them!

Merry Christmas Duncan. Love watching all your videos. Hope all is well.

Thank you for sharing you knowledge. Recently got into sausage making, and your KZread video are great for leaning!!!

@duncanhenry

2 жыл бұрын

Awesome, you are so welcome! I am always pumped to hear people are enjoying them.

My parents live in peace river country. I love the Mennonite sausage they can buy there. I've been looking for a recipe to make it for my self. Thanks for making the videos. I am now a subscriber.

Yummy! I'll have to give this one a try. Thanks for sharing! 😋

@duncanhenry

3 жыл бұрын

Any time I hope you enjoy it!

Tried your recipe, the family loved it thanks.

@duncanhenry

2 жыл бұрын

Thanks Brent! I am happy to hear the family ate it up!

Thank you, I will try that one! Your videos are getting tighter; much more efficient presentation. Great to see! :-)

@duncanhenry

3 жыл бұрын

Your welcome and thank you as always for the feedback. I am happy to hear they are improving.

Great tips and video. I smoke all my spices and salt in small sieves.

Tried this Farmer’s Sausage the other day. Followed the recipe exactly. Best Farmers Sausage I ever made . Definitely worth trying . Nothing but complements. I even added 5 cloves of fresh garlic to half of the 10 pounds . For all you garlic lovers. Thanks for sharing the recipe . Brian

@duncanhenry

2 жыл бұрын

That's so cool to hear. I'm really glad you tried it and enjoyed it Brian. Thanks enjoy!

Great video! Waving hi from Malone!

Tnx for sharing this looks awesome I will be trying this for sure Aloha 🌺🤙🌺

I enjoyed your video so much that I even subscribed to you; i've never subscribed to anyone. Great presentation. Looking forward to watching more. I've went over it a few times and I don't think you said how much binder to use. Keep up the great work

@duncanhenry

11 ай бұрын

Wow. That's great to hear. Glad you liked it that much. Binder is used at 10g/kg.

Finally made this and cold smoked for 5 hours with Applewood delighted with the flavor

Love the channel. In Manitoba, Mennonite sausage is much more course, and almost on the dry side. I know when making sausage, I add my dry ingredients to the water/liquid smoke mixture for a more even distribution. Either way, you're doing a fantastic job. Cheers.

@MelanieFromCanada

6 ай бұрын

I'd love to be pointed in the direction of your recipe. I am a descendant of Mennonites and I don't live near a source anymore, so would like to just finally make my own.

A few days ago I made this just as an uncased sausage make patties or crumbles with and it went great. I had never made sausage before, but this seemed very approachable, and the process was fun. I just used ground pork from the store and it still worked. Thanks for getting me started. Since I wasn't smoking it, I increased the liquid smoke to 2.5g/kg and that was quite close to the norm for farmer sausage I buy. It does lack the characteristic hint of acidity that I'm used to in Pioneer brand, but I don't think I'm up to trying to ferment sausage just yet. Thanks again.

@manatoa1

Жыл бұрын

What's your opinion of using Fermento to mimic the tanginess of fermented sausage?

This is simple sausage to do. I will try it with pork. Thank you.

@duncanhenry

Жыл бұрын

I hope you enjoy!

Thanks

@duncanhenry

2 жыл бұрын

No problem

Yammy

@duncanhenry

2 жыл бұрын

Thanks 👍

There is a common version of Mennonite sausage, which is basically this recipe with the addition of ground clove. It's a game changer for the flavour of the sausage, and the clove flavour morphs and blends into the flavour profile. Best served with vereneki !

Tried ur sausage today it came out great,only extra was garlic,not bad for 79 yrs old. next time will change times a little but still was great.

@duncanhenry

2 жыл бұрын

79 and still going at it! That's good for you. I hope I'm still smoking sausage at 79!

Duncan can you add links for your supplies like liquid smoke, bulk things, and also knife things brand stuff that you like.

@duncanhenry

2 жыл бұрын

Hey Gilbert, yes I play on it. I'm new to KZread and have to figure out the rules to affiliate links. I currently get most things from unipac in edmonton ab though myunipac.com/

Thank you so much for another brilliant video. I have been making sausage for a couple of years now and have followed one or two other butchers, mainly from the UK where I am based. Many KZreadrs are chucking out videos but haven’t much idea about sausage making so it’s easy to recognise a true professional like yourself. Your videos are without doubt the best on KZread. I am also using some of the excellent recipes in the Home Production of Quality Meats and Sausages by Stanley and Adam Marianski which your videos bring clarity to. Just one question. Do you have any preferences for binders? I use ‘rusk’ when making British Bangers and Rice Flour or Potato Starch for making gluten free sausage. Is 10g per kilo a good rule of thumb? Thanking you once again for your Master Classes.

@duncanhenry

Жыл бұрын

Thank you very much Len. Very kind of you. My preference is soy protein. Used at 10g/kg. For most protein based binders 10g is a good rule of thumb for certain sausages rusk, bread, and other starches vary. I do get this question the most so I plan on doing a "binders" episode in the near future. Thanks again Len.

Remember to give this awesome Channel a 👍

Any other pork cuts you recommend? What would the original have used instead of the liquid smoke?

hi, do u have a video to make a deli turkey ham & turkey baloney? tku

You may have said it in another video, but I do not use the cure accelerator, do I need to up the salt by 0.5g per KG? I have never used it, so I am not sure of the sodium taste that it provides. Also, I am a new subscriber and really love your videos. Like others have mentioned, it is a huge surprise at the low views your videos get. However, I really think that is going to change in the future. Please keep up the awesome and informative videos.

@duncanhenry

2 жыл бұрын

Hey thank you so much Mike that is awesome to read. And yes if you haven't used Sodium Erythorbate it is okay to leave out if you are worried about it affecting the taste. Just make sure to give your sausage a little curing time before you put it in the smoker. Also you don't need to add salt to compensate for it you won't notice the 0.5g/kg.

Great as always. This I’m definitely going to do very soon. What are the chances of making/curing a COOKED ham? I’m not talking weeks or months or in hang time. I’m looking more like a few days. Would love to understand the pumping/brine calculations and all. I’ve read lots but getting confused on procedures etc. Just a thought.

@duncanhenry

2 жыл бұрын

Hey Rob, I have a video coming up on a bear ham shortly. I don't go into the depth of explaining the brine calculations just yet but it might be a good introduction to injecting and brining. Should be up in the next day or two here.

hello duncan have you seen the latest video from 2 guys and a cooler about encapsulated citric acid posted dec17th i think .it may change how you use the stuff and what it actually really does

Hi Duncan can you make kabana sausage for me please.

Hi. Ive got a question for you. Growing up our Mennonite Farmers Sausage was not fully cooked and we had to fry it up or bake it in bubbat, etc. Is sounds like the same recipe but ours were double-smoked in a cold smoker. Yes, I know you don't have one there but I was wondering if you could make this only as far as going through the smoking without cooking them?

I was taught not to cook a test patty with cure in it. It is poision to the body even in small amounts. Better safe than sorry. Add it last or let the sausage rest for 12-24 hour then test,adjust if needed,then case it. Letting it rest one more day before cooking and or freezing. Peace brother!

in Winnipeg pioneer farmer was amazing and raw also i always cooked it .. Have you ever had it . Old country kinda took over and great also but i like the Pioneer. got a recipe?

@duncanhenry

2 жыл бұрын

The only sausage I ever had from Manitoba is the Winkler Farmer sausage. It was deadly. I think that Manitoba has a claim on the Farmer Sausage capitol of Canada if they wanted it!

I made them! Straight ground butts. Added garlic and held in fridge overnight no accelerator....... They are delicious!!

@duncanhenry

2 жыл бұрын

Awesome Troy! I am glad you liked them, enjoy!

CAN YOU DO A VIDEO ON MAKING BRAAUNSCHWEIGER ??? PLEASE !

@duncanhenry

2 жыл бұрын

Hey there FrmrGman, Okay I will have to add it to the list of to-do's. It may be a while that list is stacking up and I get about 1 video done a week.

Really appreciate the video. What is your shop called? I may be doing a course at Oldes College coming up (sausage making), I'd love to come by and check out your place if I'm close enough. I generally use rice flour as my binder as it is gluten free and people seem to appreciate that. Are the amounts for the different binders transferable? What is your preferred binder? Also, does the sodium erythorbate lower the ph of the sausage and give it that slight tang of a fermented sausage or salami? I have had that in Farmers before and I am chasing that flavour in mine but can't quite get it...

@duncanhenry

2 жыл бұрын

Really no way! I went to Olds your gonna love it Brad and Shelly are really great people. My shop is called DH Custom Sausage and Specialty meats. I am about 1 1/2hrs north of Olds. I haven't used Rice Flour, I use Soy Protein Isolate at 10g/kg Brad Uses Dh-heated Mustard Powder at 10g/kg both work well and are gluten free. It does lower the PH but not by enough to get the tangy flavor. You can buy a product called fermento that you can add and skip an actual fermentation process to get that flavor. I haven't used it much to know how it works off the top of my head though.

What's the binder

Hi Duncan. Going to be making your recipe for Farmers Sausage. I use Soya protein as my binder . I’m making 50/50 pork and beef to get 4.5 kg . I normally would use 2 cups of soya protein. Would this be to much for this recipe? My mistake when I started using this binder I converted it to ounces, but you can’t do this , it works by volume. . Any thoughts would be appreciated. Thanks. Brian

@duncanhenry

2 жыл бұрын

Hey there Brian. For the most consistent product I usually work in g/kg but for 4.5kg of sausage you would need 45g of soy protein. that would probably be about 4 or 5 table spoons.

Add a couple slices of bread on top of the meat in the stuffer and all the meat will come out of the horn.

Where would pioneers get sodium erythorbate? What would they use for binder? What did you use for a binder?

@duncanhenry

2 жыл бұрын

They may not have you can use just cure if you'd like. Just let them sit overnight before smoking. I used a soy protein binder. I go into detail on it in the how to make a sausage recipe video.

@fred98321

Жыл бұрын

My mom (83 years old) said they used saltpeter as the cure.

Can you make a sausage using an edible callogen casing, cased, linked up, smoked, and taste tested? 50/50 pork/beef

@duncanhenry

2 жыл бұрын

Check out my pepperoni video. That is a collagen casings that is edible. I think I use all beef in that recipe but for most of these you can blend pork and beef 50/50 without a problem. Another good one to check out would be my How to pick sausage casings video.

The sausage sticky fling gets me every time

Would you recommend fresh or powdered garlic? I'm thinking powdered....and any idea how much to add?

@duncanhenry

2 жыл бұрын

I usually use powder/granulated garlic. The reason being it just gives more consistent results. I usually use garlic somewhere between 2-7g/kg

@smiley847

2 жыл бұрын

@@duncanhenry Thank you very much Sir. Cheers

I just want to know where I can find it in the United States. Can't legally bring it across the border from British Columbia (2 hours away), but that's where my wife is from and its one of the few "processed meats" her health issues can handle....and she loves it.

@duncanhenry

2 жыл бұрын

Hey Garrett I am not sure, you may need to get some gear and make some for her lol. Im guessing your from Washington here are some meat shops for you to check out. www.google.com/search?q=meat+shops+in+washington+state&rlz=1C1CHBF_enCA881CA881&oq=meat+shops+in+washington+state&aqs=chrome..69i57j0i22i30.10984j0j7&sourceid=chrome&ie=UTF-8

what is country sausage

What temperature is your kitchen that you work in?

@duncanhenry

2 жыл бұрын

In the winter 10c 50f in the summer 15-20C 59f to 68f

What is your preferred binder?

@duncanhenry

2 жыл бұрын

Hey Buck, I usually use Soy protein. But Whey protein or de-heated mustard protein works good too.

What flavour of liquid smoke should you use?

@duncanhenry

3 жыл бұрын

I'm a hickory guy.

Doesn't look as loosely packed like I'm used to having those pieces that fall off and you get come bonus cracklins as we call them. But I'm sure as tasty.

@duncanhenry

2 жыл бұрын

If that is what you prefer you can do that just don't mix as long and go a little higher on the fat content.

Can I make a big batch vacuum seal and freeze ?

@duncanhenry

2 жыл бұрын

Yes sir!

@grahamtuckerman1774

Жыл бұрын

@@duncanhenry Hi Duncan, have reached the point in my projects where I now have a smoker, manual not digital but I think I can master that. Question re the freezing of big batches. Does the sausage suffer to any great extent as I can see me making kgs of this recipe for family and friends. Any info you might add for us learners for storage would be a great. Love your efforts. Oz fan. 😁

One thing that would be really useful is to explain how many meters of casing at a particular caliber to use per kilogram of farce. I'm forever struggling to estimate this correctly. Too little is a real pain because I can't just immediately get more without soaking the casing first; too much is wasteful.

@krisbabic89

3 жыл бұрын

You can always pull extra. If you have extra after casing, dry them as much as you can with a paper towel, add them pack to the original package or a separate one, and cover in salt and put in the fridge. They will last forever. I also prefer to keep mine in a very salty brine in the freezer. They won’t freeze bc the salt, and since they are wet already they untangle easier.

@duncanhenry

3 жыл бұрын

Yes Michi, like Kris said, I usually pull more than I need. With natural casings I will use what I need hang them to drip dry for a hour then put a cup or two of salt on them (in a bag) and store them in the cooler. I don't usually make a brine as the little bit of moisture left in them will be pulled out by the salt and will make its own brine.

@MichiHenning

3 жыл бұрын

Thank you both for the tip!

Where you buy the seasoning at?

@duncanhenry

2 жыл бұрын

I buy my bulk spices from unipac in edmonton ab.

Do he sell?

@duncanhenry

2 жыл бұрын

Hey Naila, I don't sell anything on KZread or the internet. Just at my store.

Instead of smoking can you just fry this up.

I appreciate you giving seasonings in grams per kilo, but think I’ve gone deaf in my right ear.

That t bar you hang the sausages on. Still has the factory green paint on it. The fake kitchen should have something better

@duncanhenry

2 жыл бұрын

I am not sure what you mean Guilty Associate.

Just talk too much!!!!

@duncanhenry

2 жыл бұрын

Thanks for giving it a try!

Your videos are too long, nothing takes more than10 minutesto explain competently. Anything over 10 mins isn't worth the time. If you have something complex that you want to explain that takes 20 minutes. Cut it in half and make two videos.