Outstanding Videeo! I'm learning a lot from you, on butchering and meat processing Thank You! Christ Bless!

@butcherbennytee1983

15 күн бұрын

Thanks mate, great to hear👍

Hey mate. Awesome. Thanks for sharing

@butcherbennytee1983

15 күн бұрын

No worries mate👍

You beauty been waiting for this one you tought me to dress the lambs and I've been waiting to make some sausages. Thanks

@butcherbennytee1983

15 күн бұрын

Awesome mate, it's been a little while coming. Good luck with your sausage making. Cheers👍

absolutely love how you break everything down and make the average person feel like they could reasonably do this (except for your sausage tying, that was some magic!) thanks again!!

@butcherbennytee1983

15 күн бұрын

Thanks, that's why I'm doing it. I think it's good to be able to hand on skills to anyone that's wants to have a crack at it👍

having briefly worked in the industry (IT capacity) it's refreshing to see informative videos like this making people aware of how their food is produced and the skills that make it possible.

@butcherbennytee1983

11 күн бұрын

Yep, I think everyone should be educated on where all their food comes from, some may even change their eating habits for the better. Cheers👍

Excellent thanks for the lesson

@butcherbennytee1983

14 күн бұрын

No worries, thanks👍

Awesome job I've watched a lot of videos and I've not seen any one using lamb. We got bloke in the next town away from us and he makes rosemary mint lamb sausages and they are the best sausages I've had in a long time cheers benny great video

@butcherbennytee1983

15 күн бұрын

Thanks mate, I use lamb all the time for my sausages. I also mix beef and lamb together as well. I made Honey, Mint & Rosemary snags yesterday as well, they're a really flavour with the lamb. Cheers

Champion!

@butcherbennytee1983

11 күн бұрын

@@pattayaguideorg Cheers👍

Love the content

@butcherbennytee1983

15 күн бұрын

Awesome, thanks👍

Been waiting for the sausage video, Benny!

@butcherbennytee1983

15 күн бұрын

Hope it was worth the wait! Cheers mate👍

Good vid love your gear the press and the mincer is verry nice

@butcherbennytee1983

15 күн бұрын

Thanks mate👍

Loved the video, never used collagen before. Have used hog casings on an electric stuffer, kind of ok, but when I tried sheep casings on the same machine it was blow out mania. Since then I have purchased a manual stuffer and it makes it easier to control for a beginner like me.

@butcherbennytee1983

15 күн бұрын

Thanks mate, natural casings can be a bit more tricky and some will blow out easier than others. In saying that I do prefer the real stuff but would recommend collagen for anyone starting out. Cheers👍

Awesome job Benny - my son and you make this look easy - I suck but I am getting better 😂👍cheers mate

@butcherbennytee1983

15 күн бұрын

Thanks mate, don't worry I stuffed a few up early days. Keep at it. Cheers 👍

Legend 🤟

@butcherbennytee1983

8 күн бұрын

Cheers mate 👍

Love it. The smokey bacon sausage premix works a treat with the lamb trim as well.

@butcherbennytee1983

15 күн бұрын

Thanks, yep there's a lot of good flavours out there now. Cheers👍

I love the meat grinder 😊

@butcherbennytee1983

15 күн бұрын

Gets the job, I love the old gear. Near unbreakable👍

Good one Benny. I love the fact that you're analogue in a digital world. Keep 'em coming. 👍👍

@butcherbennytee1983

15 күн бұрын

Thanks mate, I like that. Just happy to pass on what I know in a no fuss way. Cheers 👍

Love the content and love the old fashioned machines Benny. Good tip about hanging them with the link at the bottom. Thanks mate.

@butcherbennytee1983

15 күн бұрын

Thanks mate, yeah I love the old gear. Cheers👍

My old mans been a butchur for 40 years owns the mokau butcher but i still like to do mine at home i love it awesome video

@butcherbennytee1983

15 күн бұрын

That's cool, thanks mate👍

Fantastic demonstration and tips 🤙🍻

@butcherbennytee1983

15 күн бұрын

No worries, thanks for watching👍

@butcherbennytee1983

15 күн бұрын

No worries, thanks for watching👍

Another great video, Benny. Will look out for that upcoming video that shows a slower demonstration of tying the sausages. You have given me inspiration and encouraged me to attempt and gain new skills that are practical and beneficial. Thanks again.

@butcherbennytee1983

15 күн бұрын

Thanks mate, I'll get the linking video out in the next week or 2. Cheers👍

Great stuff mate. Just in time I have a bunch of venison in the freezer. Guess what I'll be doing this weekend. 😅

@butcherbennytee1983

14 күн бұрын

Into it mate, if the meat is still part frozen there will be no need for the iced water, normal tap water would be fine. Cheers👍

Wow wat a brilliant stuffer

@butcherbennytee1983

15 күн бұрын

It's a bloody ripper👍

Person of great skill, great communication, willing to give us years of knowledge, thanks so much, eat more meat

@butcherbennytee1983

15 күн бұрын

Cheers, thanks a lot👍

fantastic mate - so good to see an actual butcher do this - cheers

@butcherbennytee1983

15 күн бұрын

Thanks mate, cheers 👍

Cheers benny. If you get a quick minute, please hit the grinder frame with a spraycan. I helped a mate out in a butchers a couple of years ago, for a day. He taught me how to tie the snags and i think its one of my most prized skills. 🙌

@butcherbennytee1983

15 күн бұрын

It did look good once upon a time😂, needs a bit of a birthday👍. I think it is, I'm teaching my kids how it's done. Cheers

Great demonstration of sausage production easy to follow your vids are actually very educational Benny mean mate keep em coming..

@butcherbennytee1983

15 күн бұрын

Thanks mate, happy to pass on my knowledge👍

Excellent Benny. I have had a go at making pork sausages before. It wasn't as easy as you make it tool Benny. I over stuffed them too and some of them burst. Great to watch Pal. Thanks.

@butcherbennytee1983

15 күн бұрын

Thanks mate, yeah it's a bit of an art. Once you work out how much meat to fill them you're pretty right, but as you found out if you put to much its a bloody nightmare 😂. Cheers👍

Been waiting for this one mate great work 👍🏻👍🏻👍🏻

@butcherbennytee1983

15 күн бұрын

Been a while coming😂. Cheers mate👍

عمل جيد

@butcherbennytee1983

15 күн бұрын

Thanks 👍

Elle date du siècle dernier ta machine 👍👍

@butcherbennytee1983

15 күн бұрын

Yep, oldies but goodies👍

Hey Benny, great video mate, learning a heap from you thanks. Any chance of a vid showing how much meat to fat ratio that works for you? Thanks mate😊

@butcherbennytee1983

8 күн бұрын

Cheers mate, hoping to do more snags in a few weeks so I'll see if I can get one up for you. Thanks👍

Very informative video thanks a lot 👍. Will definitely have a Go. Just finished hot smoking 50 kg of top side THICK strips ( 30 hours) first time Come out excellent 👌

@butcherbennytee1983

15 күн бұрын

Thanks a lot, and top job with the smoker👍

Вкусные сосиски получились. Оборудование олдскульное. Молодец. Привет с России

@butcherbennytee1983

15 күн бұрын

G'day from Australia, thanks. And yes I loe the old equipment 👍

Great job. Any chance you could show your proses of making salami. I watched a couple old timers making them a couple weeks ago, be great to see how a Butcher dose it. Nice job btw Benny.

@butcherbennytee1983

15 күн бұрын

Thanks mate, I might try get some sorted in the next few weeks if i can whole its still cold. I hang mine in the open air so can only do it in the colder months👍

Benny, they would be awesome to go in a smokehouse! Just Like Cabanossi!

@butcherbennytee1983

15 күн бұрын

Yes you're right, I would probably do them in a thick pig casing if I was to smoke them I reckon👍

👍👍👍👍👍👍👍👍🙋‍♂️

@butcherbennytee1983

15 күн бұрын

Cheers👍

Good job ... thx for sharing your expertise and knowledge ... have started butchering and processing own sheep here in the north east ... bit of a grizzly business at first, but thx to your guidance, now have a couple in the freezer ... ;-)

@butcherbennytee1983

15 күн бұрын

No worries, and good work on your own butchering. More than happy to be of assistance. Cheers👍

@bruceoliver9118

10 күн бұрын

@@butcherbennytee1983... Finally got around to it ... Had 30 acres out at Burrumbeet in a different life ... still get back to Ballarat occasionally, where are you located?

@bruceoliver9118

9 күн бұрын

Actually helped a mate working in a boning room last week ... 140kg venison sausages ... tricky buiness this snag tying ... lol

@butcherbennytee1983

9 күн бұрын

@@bruceoliver9118 once you get it you never forget though, it's like riding a bike👍

Schöne Füllmaschine, so eine hätte ich auch gern.

@butcherbennytee1983

15 күн бұрын

It's a nice old piece of equipment. Cheers👍

What percentage of meat to fat makes a good snag in your opinion? Thanks for the video.

@butcherbennytee1983

15 күн бұрын

I like to go 65-70% meat and the rest fat, you need to have a bit of fat in sausages in my opinion. Cheers

Thanks again, thats interesting to me. Iv always useful a bit of pig fat, but considering tighter times, makes sense to use what lambs fat is cut off. As we know there is a lot of fat wasted on a lamb. What's your meal, fat ratio? Cheers

@butcherbennytee1983

15 күн бұрын

I'll very rarely mix pork fat in my beef and lamb snags, lambs sausage on their own are great and beef and lamb together is spot on too. I go for a 65-70% meat to 30-35% fat ratio, you need to have fat in snags in my opinion. Cheers 👍

I have found showing folk how to do the links is easier if they look over your shoulder. front on watching they seem to find it harder. that is some old school machinery.

@butcherbennytee1983

15 күн бұрын

Yep, I like the old gear👍

Butcher Benny is the only man I trust to tell me how not to have a bend in my sausage.

@butcherbennytee1983

15 күн бұрын

😂😂, onya mate👍

@sollasollew3208

14 күн бұрын

@@butcherbennytee1983 Keep pumping out this content mate, you're an absolute legend.

Subtitles please

@butcherbennytee1983

15 күн бұрын

Sorry, they should have been on.

Je pense que tes saucisses aurait été meilleures si tu ne les avais pas repasser avec une grille fine il y aurai eu plus de mâche cela fait moins bouillie,essai tu verras la différence

@butcherbennytee1983

15 күн бұрын

The meat I was using for these sausages was all trim/off cuts so needed to be made that bit smaller👍. Other sausages I only ever use the big mincer plate.