Thanks again for watching guys! As always I'm open to feedback and suggestions and I hope you enjoyed/found this video informational.

@richardgillanders5354

2 жыл бұрын

Thats is the best ham kielbasa l have ever made thanks so much for the recipe plus got some farmer sausage in the smoker right now waiting on it to finish

No idea how the YT rabbit hole brought me here after I woke up, but I'm hooked. Great production value.

Made it and the whole family loved it! Making it again this weekend!

Well done! A simple, yet delicious sausage!

Fantastic, great to watch, perfect

@duncanhenry

2 жыл бұрын

Thank you very much!

Just tried this recipe this weekend thank you very much it was very tasty!!!

Wow really cool

I am loving your videos sir! Thank you very much for taking the time and doing these tutorials. I just made 15 pounds of your bratwurst recipe, and broke out my sausage stuffer that has sat idle for the past 5 years.

@duncanhenry

2 жыл бұрын

Hey mayhemlikeme that's too cool man. I like hearing that! Glad you liked it!

Interesting concept mixing two different grind sizes! I'm just getting started in this sausage making hobby and have a lot to learn. Very informative video - thank you for posting!

@duncanhenry

3 жыл бұрын

Thank you L J. I hope you stick it out it can be quite the rewarding hobby! Enjoy!

I am going to give this a try!

Your very good at alternating things like casing style, size, meat texture, fat % etc. Not just changing the spice profile. This all changes the experience of a sausage. Sometimes even more than the spices that go into it. Thanks for the videos!

@duncanhenry

2 жыл бұрын

Thank you I couldn't agree more. Sometimes those texture or fat % make all the difference.

advanced course ! enjoyed.

@duncanhenry

2 жыл бұрын

Glad you enjoyed it!

Very informative. Thanks

I love the recipe..

@duncanhenry

2 жыл бұрын

Thanks Jeff!

Fantastic this is a must make everyone! Thanks Duncan

@duncanhenry

2 жыл бұрын

Thank you Darren I am happy to hear it was a hit!

AWESOME Thanks, This Happing 2day 4 sure. ALL your Vids ROCK.

@duncanhenry

2 жыл бұрын

Thank you Miles. Also I think your display picture rocks!

I just tried your recipe. OMG!! Best Kielbasa I have ever tasted!! Thank you so much for making these videos.

@duncanhenry

2 жыл бұрын

That is so cool! I am really pumped you liked it. Thanks for watching!

Poland Kielbasa is excellent with cold beers!

I made the Polish Garlic and it was absolutely delicious!

@duncanhenry

2 жыл бұрын

Thanks gain Noel glad you liked it!

Great videos Duncan, entertaining and educational. Made Bratwurst yesterday Tastes GREAT!

Love your videos.

@duncanhenry

2 жыл бұрын

Thank you!

Enjoyed the stop we made at your meat shop a few weeks ago, loaded up on several of your specialties while there and all were very good. I had to give this recipe a try and wow! it turned out great, I will definitely be making more when this batch is done.

@duncanhenry

2 жыл бұрын

I'm glad you enjoyed it! I'd never had someone swing through because they seen the KZread videos before. I thought that was pretty cool. Well that's good to hear you liked it. Thanks again!

OMG - I can't believe you got a negative comment. Handled it very well - congrats. This is my FAVORITE - ever - bought or made - sausage. I couldn't find the California Ham - substituted with Allspice, Cloves, Chili/red pepper flakes and cinnamon - but, this is by far the best sausage I've ever tasted. Thankyou so much. Next stop - either sweet Thai or Honey Garlic - yum...

@duncanhenry

2 жыл бұрын

Thank you haha. It quite popular for sure. That is a pretty close mix to California Ham spice. I hope you enjoy the snack sticks too!

awesome

@duncanhenry

3 жыл бұрын

Glad you liked it.

All your videos are very informative.

@duncanhenry

3 жыл бұрын

Thank you I hope they help home sausage makers out. Sausage can be really delicious and fun.

Duncan, good stuff as always.Thank for your time to share your knowledge. Please clarify the use of liquid smoke on the course side when your smoking the entire sausage in the end. Thank you

@briansummers9717

Жыл бұрын

In my experience the use of liquid smoke is to help even out the natural smoke flavor throughout the product. On large smoked meat it is hard to get the smoke really deep inside. So on the course grind meat and then on the inside of a fairly large casing it is hard for a natural smoke to get deep flavor on the inside the kielbasa. Hope this helps explain it.

My name is Darin I made 28 lbs of the Italian sausage it turned out amazing thank you for the videos

@duncanhenry

2 жыл бұрын

Hey Darin, i'm happy to hear you made some up and it turned out! Enjoy!

Another great recipe! Never made with ham. Normally stuff into sheep casings

@duncanhenry

2 жыл бұрын

Thanks again Rusty!

I always use a 3/4 in plate in the grinder. Grind, add spices, grind once more. Natural hog 35 mm casings.

I would love to see you brake down the meat. Getting it ready for the grinder. Pork shoulder, butt, beef brisket that kind of stuff. Removing silver skin what is waste what is the best fats removing large arteries. I have been making sausage for many years but I never felt like I was good at the trim stuff and would love to see you do it and teach us the tricks if there are any. Anyway great video I have never tried the 2 size grind before I will do it next run. Thanks for sharing.

@duncanhenry

Жыл бұрын

Hey Taz man here is the link for the hog cut and wrap. I haven't made a beef one yet though. kzread.info/dash/bejne/foelrJKpopW4hc4.html

@duncanhenry great videos! Are you applying smoke during the "cooking" step, as well?

I enjoyed the video and will continue to watch them all ! I have another question for you . A small batch of a 100 grams will make a 4 kg batch without rusk . I appreciate what you are doing and would be glad for all the help that you given me before thanks !

@duncanhenry

3 жыл бұрын

Hey Bernard, you betcha! So 25g will do 1kg then plus your rusk/binder (however much of that you choose to use. Usually around 10g/kg). Or 11.3g per pound plus rusk.

Love the video. Trying to find California ham spice in Montreal. Wold love to see you make cheddar jalapenos. Your insta pics look really good!!

@duncanhenry

3 жыл бұрын

Hey Eric i'm glad you are enjoying them. You betcha Jalapeno Cheddar Sausage is definitely on my to-do list. I'm not familiar with the supply shops in Montreal, here are a few that I have used that carry it though. jbsausagesupplies.com/products/product/california-ham-spice www.waltonsinc.com/california-ham-spice www.halfordsmailorder.com/products-search?qs=california+ham+spice

@ericmisson2796

3 жыл бұрын

@@duncanhenryThnx for the tip. Went with JB Sausage. Making mine tonight!

@duncanhenry

3 жыл бұрын

@@ericmisson2796 Your welcome. Enjoy!

My nose didn't start itching till i watched this video

Hi Duncan. Are you using soy protein isolate or soy protein concentrate for your binder. Thanks Ken

What kind of humidity are you aiming for in the smoker?

Could you do a recipe for Chicago Maxwell Street sausage?

After carefully following your guidelines for smoking the sausage as instructed, I noticed that the end product appeared notably lean and lacked the desired juiciness upon grilling. The sausage was packed with little coarseness when cut. Should I mix the sausage really cold and would it be best to incorporate additional pork fat in future attempts for an improved outcome?

Awesome. About how long for the smoking and cooking? Thanks

@duncanhenry

3 жыл бұрын

Thank you. The cook usually takes around 2hrs at 185 with those casings.

I am new to sausage making. What is meant by the cure used?

Hi Duncan, just reviewing this recipe and got thinking if you could make a video on making head cheese?

@duncanhenry

2 жыл бұрын

Hey Gordon I have one coming up in March.

I love watching you and seeing how you make all this stuff and how you smoke it I don't have a big smoke like you and I don't have a traeger but I do have a little electric smoker it's kind of square like yours you've given me a lot of ideas I want to thank you for that Kent Baio Northwest Arkansas keep them coming I'm enjoying them all great job Duncan

Love your videos, just curious why you only smoke for an hour or so in your recipe. What is the max time you actually run smoke for most of your sausages?

@duncanhenry

2 жыл бұрын

Thank you! You can definitely smoke longer if you wish. I find with that 1hr to 2hr mark of smoking (after a 1hr drying step) is about all you need to get the smoke flavor. You can do more smoke then it starts to be a dominant flavor.

Very nice video. And the recipe seems pretty good(Make my own keilbasa with my dad) noticed you say in the video 3.5grams/kg but the Polish Garlic says 2.5g/kg. Don't think it'll be too bad, just thought I'd bring it up😅

@duncanhenry

3 жыл бұрын

Thank you. Yes I find with Garlic you can play with that one a bit. I usually use it anywhere from 1g to 8g/kg. I'm glad you liked the video though.

@benoneypuga1590

3 жыл бұрын

Oh. I made mistake. I was referring to the black pepper😅. In the video you said its 3.5grams but in the recipe for Polish Garlic it says 2.5grams

@duncanhenry

3 жыл бұрын

@@benoneypuga1590 o lol no worries it is all good. Those are pretty close.

Hi thanks for the great video one question when you say binder are you using non fat dry milk powder ? or something else. Thank you

@duncanhenry

2 жыл бұрын

Your very welcome. I usually use soy protein extract. I have a more detailed video about binders called how to make a sausage recipe. It goes into more depth.

How do I get a cookbook with your recipes

Where are you buying those casings at???

OK, I finished making a smoker and I want to make venison keilbasa. I'm a country boy and have no clue what 15g/kg means.. Laugh all you want, but this is no joke. I plan on making 5 lb. batches to get started.. Could you give me recipe in oz., teaspoons, tablespoons, etc., per lbs. of meat? Thank you and I anticipate your reply.. Steve

@steveshaffer2946

2 жыл бұрын

hello. have you read this?

@duncanhenry

2 жыл бұрын

Hey there Steve 5lbs = 2.2kg The best way I find to make up sausage spices is to use grams. You will need a gram scale to make this work. All your sausages will come out perfectly consistent once you find one though. Then take all the ingredients and multiply by 2.2kg Also 1lb is 0.454kg 1kg is 2.2045lbs I'm sorry buy I don't have my recipes worked out in table and teaspoons.

Can you simply buy a cured ham and coarse grind it?

Have you made any Andouille video? Would be an interesting video.

@duncanhenry

2 жыл бұрын

I haven't, I also have never had Andouille, ill have to do some research.

@StaticXD00d

2 жыл бұрын

@@duncanhenry sweet, thank you! Love the videos!

@19:55 He meant 70 degrees CELSIUS not farenheit

@duncanhenry

Жыл бұрын

Thank you.

what's the binder?

Can you stuff these types of sausage using your grinder or is the stuffer an absolute must?

@duncanhenry

2 жыл бұрын

Nope you can defiantly use a stuffer horn for your grinder no problem.

Really appreciate the recipes, to many videos just using prepackaged kits.

@duncanhenry

Жыл бұрын

Thanks I'm glad you found it useful!

How to make blood pudding sausage

Have you ever used any of that flavored salt I found one that was Apple smoke and I was just wondering how well it would be

@duncanhenry

2 жыл бұрын

I have. I don't really use it though because I find I can get those flavors through the process. If you don't have a smoker though it might be a good substitute for that flavor.

Hello Duncan , my name is Darin I have a quick question, if I make smoked sausage and freeze it do I need to put cure in it ?

@duncanhenry

2 жыл бұрын

If you use these smoke steps you will need cure. The reason we use cure is it slows bacteria growth for the couple hours it is below 60c 140f

Fantastic channel that I have discovered here. I’ve been watching about a week straight. Keep it up! Go on podcasts as a guest interview and work Facebook and Instagram to drive your subscription numbers up Duncan. Thanks!

Please what type of binder ?

@duncanhenry

2 жыл бұрын

Soy protein. Check out this video for in depth details kzread.info/dash/bejne/iJVp1K57fsytabA.html

Can you make a video of all your ingredients you use or subs??

@duncanhenry

2 жыл бұрын

Like everything on my spice shelf?

@yapaul6226

2 жыл бұрын

@@duncanhenry for your kielbasa ingredients and future recipes. You mention the ingredients but dont know the brand you use.

What do you use for binder

@duncanhenry

2 жыл бұрын

Soy Protein.

@richardgillanders5354

2 жыл бұрын

@@duncanhenry thanks also have a question have a made a video on making Smoked Hungarian sausage

What brands binder you use?

@duncanhenry

2 жыл бұрын

ADM soy protein extract.

@yapaul6226

2 жыл бұрын

Can u list all the brands On your ingredients? Thanks

I would really love to see a video of your shop running full tilt. I am interested in watching "production" meat shop in action. who is doing what, timing of using the smoker. etc. Please.

When you say binder, what are you using? It looks dry, what ever it is.

Колбаса kolbasa

You didn’t put the meat weight in recipe!

Hello Duncan, love your channel! Your style is down to earth and informative. I can't find California ham spice anywhere would you know if it goes by another name ? May I suggest a Pastrami recipe using the correct cut, beef navel. Thank you. Good day.

I don't know if you do this but I'd love to learn how to make hot hog head cheese or do y'all just do sausages?

If You try to make a Polish sausage feel free to ask a Polish guy to guide You. I see a several mistakes in this video. You have a incredible machine park, but feel free to ask the people who done it more once. "Feel smoke"

@duncanhenry

2 жыл бұрын

Thanks for the suggestion. Are you a Polish Butcher? Also what does Feel smoke would you discoverer that mean?

@beegees6302

2 жыл бұрын

@@duncanhenry I'm a slightly amateur, but what i'm talking about is the basic known for almost every polish sausage maker :) First of all - you should classify the meat. There are 3 basic classes. That determines the size of fragmentation. Lean meat - bigger holes in the mincer, fat meat on the smaller one. We add a beef minced on the smallest holes to make a "glue". In your recipe I see the cure which I think is potassium nitrate ?? We use this about 19g/kg on the meat chunks (after classification) 2-3 days earlier. Feel smoke is some kind of salutation/greeting fo butchery amateurs. Anyway very good job :) !

I don’t understand why you refer to it as a ham product. As I understand it ham is a cooked piece of pork that’s ready to eat. Your ingredients looked to be all raw at the start so not a ham. Maybe it’s a (UK)/North American terminology difference.

@duncanhenry

2 жыл бұрын

Right, thanks for the question. To make the Ham we need to start out with a raw product. In this case it is pork chunks. Then we season it with seasonings that are in ham and in the end when its fully cooked and smoked you have small bits of ready to eat ham in the sausage.

@john_dougg811

3 ай бұрын

Isn't ham a cured prk leg.not cooked.

@john_dougg811

3 ай бұрын

Isn't ham a cured prk leg.not cooked.

So when you say ham are you talking about using a cured and cooked ham?

You scratch your neck --- wiping your nose on your sleeve --get your gloves on! And all polish sausages are not all smoked! Fresh and smoked!

@ryanwieser9715

6 күн бұрын

You need to relax. 😂

@Hyde_Park_Julie

6 күн бұрын

@@ryanwieser9715 BaFagoooo

@ryanwieser9715

5 күн бұрын

@@Hyde_Park_Julie haha, whatever 🤡

This guy babbles up down around and sideways before he ever bothers to get to any point. Good lord unwatchable.

@duncanhenry

2 жыл бұрын

Nearly 100,000 watches so far. Thanks for giving it a go though.