❓ What Video Do You Want To See Next ❓ - *Comment Below!*

@loucatozzi7656

6 ай бұрын

Lasagna with homemade sauce! The store-bought version was excellent. My wife and I have just about finished off an entire 9X13 baking dish full of that in 4-5 days.

That whole process is pretty awesome. Always wanted to try it but do not have the right equipment. You sir have the best that is out there which makes the process a whole lot easier. GREAT job!!

@RumandCook

6 ай бұрын

Thanks Fred. The equipment will pay for itself in no time. Just sell sausage to your friend hah 🍻

Just wonderful! this is what you need on the weekend for family and friends! So appetizing, juicy and tasty!

@RumandCook

6 ай бұрын

Thanks! 🍻

Great to see you have your Sausage making going, Nice!

@RumandCook

6 ай бұрын

Thanks! 🍻

Looks great! Never tried Italian and cheese before

@RumandCook

6 ай бұрын

Worth a shot. Super tasty. 🍻

That's some tasty looking sausage. Great video.

@RumandCook

6 ай бұрын

Thanks! 🍻

Thank you! Looks awesome. Great tutorial video especially the seasoning, makes it simpler when you are new to it. Also, got a couple of your shirts in the mail recently, love them and it gets some comments when you are out and about. 🍻

@RumandCook

6 ай бұрын

Awesome, thanks. Glad you like them! 🍻

That came out great.

@RumandCook

5 ай бұрын

Thanks. Makes a ton so freezer is full too. 🍻

I would love to see a Texas hot gut and jalapeño cheddar sausage video but using curing salt and cold smoking technique. I liked this video and I’m almost at the point where I want to dive into sausage making.

@RumandCook

5 ай бұрын

Unfortunately, I’m a wimp and stay clear of hot stuff, but I’m going to do a cold smoke video soon. 🍻

I have the meatyourmaker #22 grinder their 15lb stuffer and a lem 30lb motorized stuffer. Instead of ice I put the just ground meat the grinder to get the meat out of the grinder. I like to make breakfast sausage, summer sausage, brats, hot links, snack sticks, hot dogs, grind my own burger. The motorized is great for large batch and if I am by myself. How I do my natural casings is soak over night and rinse and put them in warm water with dissolved baking soda and wet my stuffing horn. When I do mix my meat I am wearing cotton gloves under my nitratal gloves to keep my hand warm.

@RumandCook

6 ай бұрын

You’re a busy guy. Def a fun hobby! 🍻

Hey Jake- Chris in Boise. I had a thought….after mixing in the seasoning and running through the grinder a second time with the smaller dye and then adding in the cheese, instead of casing…..what if you were to form a huge loaf and smoke it….kinda like meatloaf, but with the pork butt? Would you try it? I’d love to see a video.

@RumandCook

6 ай бұрын

Def an interesting take on it. Might have to give it a go. 🍻

I've always wondered...if you have access to a good meat market/supplier, is it really better or cheaper to spend the time doing your own? By the time you get the casings, spices, cheese and equipment (not to mention the time involved) it's just easier to buy them premade. Like a lot of things you can't necessarily measure the enjoyment or satisfaction of making your own but just curious.

@RumandCook

5 ай бұрын

It’s definitely cheaper in the long run. It cost me about $80-$90 to make 25 pounds of sausage. Add the cheese and it’s another $45. That’s around $1/sausage. They are better quality and no chemicals or preservatives. You can even step up the quality by buying better pork. As far as time. You can grind and stuff in under 4 hours after you do it a couple times. Then you have to wait for them to dry and pack them so say another hour or so. I guess it also depends on how much you eat them. You can also sell them to friends and make some money back. I think it’s worth it overall. Once you have the equipment you can use it whenever you want. You’ll also start grinding your own burgers. WAY better :) Hope this helps! 🍻

@SinisterMD

5 ай бұрын

@@RumandCook Absolutely helpful and of all the videos I've watches this was definitely one of the best. I'm with you in the "seems like it's a hassle" but after you've done it a few times it's definitely worth it. You've converted me. I'll let you know how it goes but thank you for the time and effort to make the videos and to reply to my question. Thanks again!!

@RumandCook

5 ай бұрын

@SinisterMD awesome. I look forward to hearing how it works out. 🍻

Chef Anne burrell is taking a red sharpie to yiur pointer finger when you use that knife. Lol idk if you ever watch worst cooks in America but people take they’re finger on the spine of knife and she colors they’re finger red lol

@RumandCook

6 ай бұрын

lol yeah force of habit. 🍻

I normally love your videos, and congrats on making your own sausage, but I have a few issues on this video. I can tell exactly who your main influence is on your sausage making research. For anyone (especially with smaller grinders), do not put ice in your grinder. Video reference why... kzread.info/dash/bejne/dnab1riBcsyWabQ.htmlsi=ya5-SXKhqk1mB1yU Again, I'm not trying to be rude and poo poo your video, I just don't want people to damage their equipment. Also, I'm not trying to push people away but share knowledge, Eric from 2 guys and a cooler channel will up your sausage game exponentially. He has tons of sausage videos and Celebrate Sausage playlists.

@RumandCook

6 ай бұрын

I clearly said mine was a 1/2 HP grinder and do not do it if you have a smaller one. Just like BBQ there are many approaches to making sausage and not only 1 way to make it. 🍻