This was a staple of my childhood, but typically it was made with venison.

@SchwarzeskabelGWP

Ай бұрын

Best summer sausage is made with venison

@BlackHatAndy

Ай бұрын

I only know it with venison. Not sure I've had it any other way.

@John-Martino

Ай бұрын

Awesome videos man.

@RRW_HomeGrown.Keto.Cookin

Ай бұрын

Same here. Talk about delicious!

@RARufus

Ай бұрын

Yep, venison & pork summer sausage is the best!! Garlic or jalapeño & cheese or chipotle, etc.

Smoothest “official taste test” in channel history!

Bradly, I've started finishing my summer sausage in a sous vide bath. After the long cold smoke I vac pack them into individual bags and then into the sous vide. No need for an internal temp probe, just run them for several hours at 155 (or desired temp) and they will be properly done and the ECA released. Also any you are not eating right away is already vac packed and ready for storage.

@deangustafson7533

Ай бұрын

Nice thing about finishing this way (sous vide) is there is NO fat-out! Makes a better finished product in my opinion.

@RARufus

Ай бұрын

I cold smoke my summer sausage for 6 hours then finish in the oven at 175 until it hits 155. Very little rendering and the end product is great. I can see how sous vide would be perfect for this sausage though.

7:45. You’re really good at that

I want to try this with adding jalapeno's or habanero's!

@Amocoru

Ай бұрын

Heat always goes beautifully with sausage.

@richcalhoun9229

Ай бұрын

This is almost identical to how I run mine. The only difference is I use a pellet smoker. I cold smoke for a full tube of pellets and then turn the heat on to get it up to temp. It is crazy good with chiles and/or cheese.

@charminghollowforge1109

Ай бұрын

I wonder if some gray poopon as the binder instead of water would work and add the mustard and heat ?

I love summer sausage! Man that looks good!

Sure like this method. I made summer sausage ONE time on a digital smoker. It came out PERFECT. So perfect that my wife continues to pester me to make more. But the process was grueling. Hang in smoker at a certain temp NO SMOKE for 2 hrs, add wood chips and turn up heat for 2 hrs, turn up heat for 2 more hrs, turn up heat for 2 more hrs , etc... AN ALL DAY PROCESS. Thanks for showing this method

@withoutprejudice8301

29 күн бұрын

Try using liquid smoke one time. It's not a synthetic product like a lot of nay-sayers will proclaim. It's simply the collected condensate of the moisture in the wood when burned and the smoked flavor will be throughout the product vs outer layer (of a permeable casing). Will shorten the smoker time and give that smoked taste. It's the purists' opinion of its inferiority. But if they're adding binders for moisture retention (e.g. weight = profit increase) do they really have any room to opinionate?

I love watching you videos, one suggestion on the sausage.. If you want to take your sausage to the next level. you can hang it for 1 week for some light ageing, that will firm it up and concentrate the flavor. for extra firm go 2 weeks. trust me it is worth the extra time.

Looks delicious!! Thanks for sharing!

Looks much better, perfect!

My grandmother used to go to the meat market and get a few pounds of summer sausage with a few different cheeses. She would then get a few boxes f saltines and would call it a mid-day snack. Summer Sausage was mo0st definitely a staple of my childhood. Definitely have to give this a try! Great video!!

Time to retry el pastor with that encapsulated citric acid.

Really love seeing you use c-bind, I can’t use milk powder

Looks fantastic.

This is so inspiring and entertaining at the same time. Love the content. Thanks for all the effort. You’ve got a viewer for life.

Sweet Chud Day!

Thank you for letting us try this when we visited the Chud shop! It was in fact Fan-taste-ic! Very light and refreshing after a week of working our way through the local BBQ and taco scene. Been waiting for this video to drop so I could brag to a bunch of people that I do not know online 😂 Also thank you for putting up with my awkwardness. Hope you knife throwing skills are getting better!

That looks awesome !!

Outstanding video!

Great looking log Stanley!! Love me some summer sausage.

It would be cool to see this done with jalapeno or serano peppers

Love the videos man. You definitely inspire me to try new things. I watch you so much that when my 2 year old sees you on tv he says “uncle chud” 😂

i would love to see you make some Taylor ham (pork roll) and make a crazy breakfast sando with it.

Great video! Thanks for sharing.

Great video @chudsbbq and greet techniques especially with the addition at the end of your mix with the encapsulated citric acid!

Sweet Redemption!!!

We always get some venison/pork jalapeno and cheddar summer sausage made. It is heavenly!

Loved this!

If a kid had that summer sausage in sandwiches for their school lunch, the other kids would be envious. I bet it would be awesome fried up. Cheers, Bradley! 👍🏻👍🏻✌️

Brad: "Probably not safe to eat" Also Brad: "Hope it comes out as tasty as the last one" 🤪 Either way, looks really tasty! And as someone else commented, that "official taste test" was smooth AF! 👌

Nice it looks so much better then the first one,

Boy that looks good!

I'm thinking I might try this in a hog casing, smoked, and grilled.

Add some dried jalapeños and high temp cheddar cheese.

Fantastic.

Beautiful sausage brother! Perfect!

Super interested in the one day summer sausage!

Would love to try to make this😊

wow the looks super tasty

looks delicious!

Video series idea, " The Chud Sausage Cabinet ". Build yourself a kick button dedicated sausage smoker you can cold smoke or hot smoke in. I Built one for myself, total game changer!

Looks better than the last time.

Crazy, I just re-watched the original summer sausage video last night

Hanging your sausage to dry for a week ish also helps with flavor and texture

Do a cheddar jalapeno one. Also cheddar jalapeno venison summer sausage is delicious

I bet having the pink salt not only gave it a better color, but also improved the flavor, more of what you would expect type of thing. I'll give this a go and see how it turns out. I don't think you can eat as much summer sausage as you can regular sausages, say like a brat, so I'll make a smaller batch.

Oh hell yeah im doing this but, I think I'm adding some peppers to it!!

Nice! Would love to see you make European back bacon

Great job! Really enjoy these meats with a charcuterie board for snacks before dinner. Trader Joe’s may have the best triple cream cheese.

I worked at a custom meats shop after high school and I ate way too much summer sausage in that time. Good stuff

A pit builder here in Australia built me a direct heat pit and I asked him to add a channel and some hanging rods to the pit to hang from.

@brodiekorman4999

Ай бұрын

Will tag you in the IG post.

i like the look of summer sausage but really dont want to cold smoke. can you hot smoke at 200 or so in the same fibrous casings?

Come for the recipe, stay for the "twoodly-doop"...

Dude! Please oh please! Do a video on how to make NJ pork roll...the brand is Taylor Ham. There are like 3 vids on this addictive meat product and I know you would do it way better!

Get some permethrin to control flies, mosquitoes, fleas ect put it in a pump sprayer.

Dude, your neighbors! I hope you cook for the block party.

What do you use to sanitize that cutting board?

Looks great. I always wondered how to make Summer Sausage. But shouldn't it have peppercorns in it? Or did I miss that part?

Does the cured sausage need to cold smoke to a 150 °temp if your cooling to store in a chest freezer or are we just trying to get color and firmness. Thanks in advance

Yum! One if my favorite sandwiches is summer sausage and peanut butter.

@blvklotus7071

Ай бұрын

wtf

@sbkd00mz

Ай бұрын

gaaaaaaaaaah!

@heavyq

Ай бұрын

Mine is lebanon bologna and peanut butter. Lebanon bologna is basically a type of summer sausage so I get where you are coming from :D

@fread51

Ай бұрын

Were you high

@scottzielinski770

Ай бұрын

@@fread51 more of what was available at 2am.

I followed your first summer sausage recipe, although I added Insta Cure #1. I was not a fan of the carrot protein binder. I've only seen you use that ingredient twice, and they were both in summer sausage recipes. Why the drastic change from nfmp?

Hey Brad, try making salami for hot salami sandwiches next.

What was the temperature outside when you did the cold smoke?

Another great video. I just want you to know that if you ever decide to leave out the "ding ding" sound after "pat it dry"... I'll notice.

Do you think this could be cold smoked with just a smoke tube like you did with your pellet grill jalapeno sausage video?

you should make fish sausage

For the algorithms bay bay!!!

Assume this “should” be shelf stable @ room temp? Looks great. Thank you

What’s up chud I got a funky question for you lol I got into smoking with a pellet smoker about a year ago and honestly I’m just tired and bored of it. I want something new but honestly I don’t have $1k-2k to spend but I do have a welder and basic welding skills lol would it be possible to take out the electronics and add a fire box or should I just save for a new one? I don’t see why it wouldn’t work but idk maybe someone can help me

Hey Chud, if I don't have an extruder, how can I effectively fill up a casing without it being too loose inside?

before I even watch I hope you remembered the pink cure salt, unlike last time ....ugh lol

Hey Chuds, what would happens if you let a summer sausage age like a regular sausage?

“Little cute chub” That’s what she said.

Mr. Brad!! Do you ever use Sodium Erythorbate to be able to smoke the same day? Or do you prefer to let them sit over night? Is there a taste difference?

@WastedTalent-

Ай бұрын

I find that it's best to let any sausage sit overnight before smoking/cooking. The flavors have time to meld and it gives time for the cure to do its work. If you can let it sit for a couple more days after cooking, it'll taste even better. To me, everything tastes like kielbasa when fresh, but the real flavors come out after 3 -4 days. But that's just me.

@littleshopintheshed

Ай бұрын

@@WastedTalent- just like stew and lasagna taste better the next day! So accelerators for production speed, let it sit for flavour quality.

I believe you are supposed to cook shortly after incorporating the encapsulated citric acid.

4:07 😂😂

High Temp Cheddar Cheese...just a thought.

Instead of water into the mixer could you use a flavored liquid instead? I am thinking that a good beer in that amount might be a good flavor.

🤠There's a 🐍in my 👢

Taylor Ham (pork roll) video?

Where's the mustard seed????? Still love it though!🤘✌️

@chrisschmidt8948

Ай бұрын

Sorry I missed the mustard seed insertion during video, I was getting a miller lite!

I want a meat slicer, a meat grinder, and sausage stuffer , but where the heck do I put all of it when not in use!

I thought encapsulated citric acid was so u could mix and smoke the same day!?

You forgot to say “and it is going to be delicious”

I think you forgot the snake in your boot!

Seeing how Hormel stopped making summer sausage, I hope I can find a recipe that’s close to theirs 😫

Putting 5 pounds in the smoker tomorrow that I mixed up today

Any chance for a collab with Brad Leone? 😏

Venison Bradley... Venison

I understand you have Chud Boxes to sell, can you relate the vid to someone with just an offset somehow?

Did you keep that dog from the earlier video? Did I see him roaming around in the background?

Hey Brad, instead of a shorter process why not a fermented sausage with a collab with Eric from 2guys and a cooler?

Totally redeemed yourself!

Is there a reason you need to hang this? (Also maybe put Linguica sausage on the to-do list!)

Tuck yeah, brother

The summer sausage I see in the store isn't great, and they're generally a lot skinnier, or at least the refrigerated ones aren't that good, the ones that are near the beef jerky might be good though

How are you doing, Brad? I just watch a KZread video on smoked bologna from Meet church which made me think. Have you ever thought of making bologna from scratch smoke it and have your own take on it just a thought.

@ChudsBbq

Ай бұрын

kzread.info/dash/bejne/hZ6ArZpsiLurqKg.html

Where are the KZread thumbs up buttons today!?!?!

I only see one seashell in the knife roll. There should be three.

Don’t forget the nitrates this time Brad 😅 just messing with you