This is literally the only season of any show that I actually look forward to.

Smokin’ Joe’s Pit BBQ Channel is brilliant! And am looking forward to seeing his Food Truck journey develop….Her certainly deserves to be successful 👍🏽

Been a subscriber of Joe’s for a while now. I remember watching his first sausage video and am happy to see that he gets some well deserved recognition as a very good sausage maker. I really enjoy this series with guests showing their different techniques to making sausage Something to be learned from them all!

Been a Smokin Joe's subscriber for a while. Great content on that channel! Always good to see Joe's videos, and a perfect addition to this season of Celebrate Sausage.

Eric, just another great video from one of your guests. I’ve been following Joe for long time and the two of you are so helpful to my sausage journey. Can’t thank you both enough. 👍

Thanks Eric and Joe, I do love my heat (sometimes ghost pepper heat), so chorizo is always a fave of mine. This looks incredible and what a cool idea on using a little ice to flush the grinder

Way back in 1980 I was a rookie fire fighter at Ft. Bliss, Texas. I had an Assistant Chief by the name of Juan Ortiz that introduced me to Chorizo that was made by a family member. I ate it *every* morning for breakfast. Despite asking numerous times for the recipe the answer was always no. My career took me to another state and I lost touch with that Chief. I’ve never found anything even close since. Maybe this one.

Got my mouth watering! LOL

Learned a new one today! Ice....to remove the last bits of meat in the grinder! Can't wait to try it! Thanks Eric and Joe!

Thank you Eric and Joe! Great stuff. Will definitely make this one too.

I made this recipe today. To correct the crumbliness of the sausage I took half the batch after the 10mm grind and reground it thru a 6mm. I also added 3/4 cup of whole milk powder as a binder. Great recipe, thanks!

@2guysandacooler

Жыл бұрын

LOL. I'm actually uploading a video tomorrow about this specific recipe😅

@denverbri69

Жыл бұрын

@@2guysandacooler is my solution close to yours?

@2guysandacooler

Жыл бұрын

Close. In my version I neutralized the acidity of the chili sauce, changed the pepper combinations, added nonfat milk powder to the mix at 3%, added encapsulated citric acid, chipotle powder, cumin, and coriander, and finally only added 5% of the chili sauce and finished it off with a 5% addition of modelo beer 😉. It turned out ridiculous!

@denverbri69

Жыл бұрын

@@2guysandacooler that's why you are the sensei. Why the encapsulated citic acid?

@2guysandacooler

Жыл бұрын

Mexican Chorizo has a beautiful brightness to is (due to the vinegar added). By adding ECA we can achieve that same sensation in this sausage. I didn't want it to be sour though so i only added a very small amount. .15% to be exact. It brought a very nice low level acidity to the sausage. I just emailed you a picture of the end result

Oh My! Your Chorizo looks amazing. Thanks Joe!

I actually found you through Joe's channel, so it's awesome to see it come full circle! Keep up the great work!!

Oh my goodness yes!!!!! Beautiful sausage!

Thanks Joe, appreciate the recipe, will be giving this a go

Without vinegar its a spanish style chorizo the vinegar gives it that distinctly fresh mexican chorizo taste villadolid chorizo is one of the best!

Time to give chorizo a try. Thanks to you and Smokin Joe for sharing!

The most amazing looking sausage I've ever seen

Two of my favorite KZreadrs in the same video! I love it. I love chorizo, but I really like the look of what Joe has done here. I'll have to give that a try!

Beautiful end result! I'll be trying.

The ice is a really cool trick! Thanks for that.

Thank mate awesome channel greeting from Dubai

Looks so awesome 👌 👍🇨🇦

That's a hell of an apron Joe. The recipe is pretty impressive too!

Nice, all the Mexican Chorizo recipes I've seen before have been loose, fresh sausage, I've made some Argentinian Chorizo, which is fresh but cased, for Choripan. I'll have to put this on my list for next summer, it's already too cold and snowy up in my part of the world to smoke sausage.

Early 1980s, Dad bought a box of Chorizo. Nothing like what I've seen recently called Chorizo. Plastic casings that had to be cut away before cooking. The meat(?) collapsing with red dyed grease cooking out of it. So I read the ingredients and saw some parts such as Salivary glands. Hmm?

Wow, this looks delicious! 1st time I see how Mexican chorizo is made. Chilies change a dish in a minute for the better. All chemicals are displaced with chiles, since they have flavor and color. This is the Mexican paprika in this recipe. Que vivan los chiles!!

@2guysandacooler

Жыл бұрын

This is an interesting variation to chorizo. Originally chorizo was made with vinegar because it helped cure and preserve the meat. Here's a video on how traditional chorizo is made you can compare the differences: kzread.info/dash/bejne/c4yg0cxxh6fRiNI.html

@imkadosh

Жыл бұрын

@@2guysandacooler I love your knowledge and info. Thank you so very much!!

I had some chorizo from a food truck in Colorado a few years ago that blew my mind. Been chasing that dragon ever since. Might have to see if this can beat it out

Nice one joe!

Haha already watched this on Joe’s channel….you got my “like” tho

@2guysandacooler

Жыл бұрын

LOL. I saw that he uploaded his episode 4 hours after I did. 😂😂.

👍

That looks Amazing🔥 But what do you do if you don't have a way to smoke the sausage 🌭❓

Otra opcion es que consideren alguna alternativa para lugares q no tienen esa variedad de chiles y menos aun esos "nombres". Saludos

Portuguese chorizo doesn't fall apart like Mexican chorizo, looks like they don't use vinegar (nor a fine grind) either; I learned something.

Any recommendations on changing this to a venison version? How much pork to venison? Thanks.

Thanks again for a great recipe. I've already saved this one and will be giving it a try. Question, what was the brand of sausage stuffer Joe was using? I've been looking for a smaller 10 lb. - 15 lb. electric stuffer for a long time and have not found one.

@ericshort1316

Жыл бұрын

Joe was using a Meat! brand sausage stuffer, but it's not electric. It's a rear hand crank that his daughter operates for him, allowing him to have both hands on the sausage.

@georgesevelle8778

Жыл бұрын

@@ericshort1316 Thanks, another viewer indicated that he sometimes does that. Still wish someone would make a 10-15 lb. electric stuffer. I have a cheepo 20 lb. but it is just to big to break out for small batches (under 10 lbs.).

Does this recipe also work well if you just want bulk chorizo and not links?

Also, in the recipe you state cool in an ice bath AND leave at room temp for several hours. This may be a dumb question (I'm a beginner) Do I take out of the ice bath and leave sausages on the counter for several hours or leave sausage in the ice bath in your house at room temp

@2guysandacooler

8 ай бұрын

great question. After you cool the sausage meat in an ice batch or a cool water bath (you want the temp to be below 100f), you can take the sausages out of the water and leave them on your counter or hang them at room temp for 2-3 hours. That's called blooming. It's an optional step but does develop the color and the flavor slightly.

When using a chili sauce made from dried chilies, I usually have a problem with the skins not breaking down, not matter how long I puree, and end up straining the sauce through a sieve. Any way to get around that?

@USA__2023

Жыл бұрын

If you have a spice grinder you can grind the chilies to a fine powder. It's how some people make chorizo.

I've always liked Mexican chorizo, but I've never used it as a stand-alone sausage. I've always removed it from the casing, rendered it down and used it to flavor the dish. I love the idea of having both the traditional chorizo flavor and classic texture of a link sausage. I'm just wondering if losing the brightness from the vinegar changes the flavor profile too much. If so, could brushing the links with a little vinegar during the final cook recreate that bright chorizo flavor without sacrificing the snap and texture? I also wonder if a little citric acid powder mixed with the coarser blend meat would give you the traditional taste and brightness of chorizo without taking away from the link sausage texture of Joe's recipe?

@2guysandacooler

Жыл бұрын

LOL Funny you mention that. I just made this recipe but added Encapsulated Citric Acid to the mix and It certainly captures the brightness and flavor of authentic Mex. chorizo

That ice flush on the grinder tho!

@krisbabic89

Жыл бұрын

If you use a smaller grinder make sure to use crushed ice and put it in while the grinder is running. If you put it in while it’s off it can refreeze in the cold metal and seize the motor. Ask me how I know lol

@billmclaughlin8438

Жыл бұрын

Great tip. Thanks.

@2guysandacooler

Жыл бұрын

So true. I was literally going to say the same thing. I personally quit using ice for that reason. There's a better way.. Use a small amount of meat that's already ground up and refeed it into the tube.. Just make sure your meat is at that ideal grinding temp (below 34f). You'll never have a problem...

Can you also give weights and measurements in metric please, only three countries in the world use imperial. Great show cheers Robert

@2guysandacooler

2 ай бұрын

Check the recipe link. You will have what you are looking for

Eric, what would you do to make this less crumbly, a binder? 👍

@2guysandacooler

Жыл бұрын

LOL. Im literally filming a video right now about this particular issue. The problem here comes down to several factors. SPOILER ALERT....... The first is the amount of salt added (not enough), the second is the quantity of chili paste that was added (way too much). All in all he added roughly 15% paste which is way too much for any sausage recipe. The third issue is the lack of binder to help everything hold together. The fourth issue is the pH of his Chili paste. Joe didn't want to add vinegar because he said he didn't like the crumbly texture. The reason vinegar gives sausage a crumbly texture is because the acid in the vinegar denatures the proteins and keeps them from creating that glue like matrix which holds everything together. What Joe didn't know is that his Chili sauce is also acidic😅. By adding the chili sauce the proteins will also denature keeping the meat from binding well. He should have neutralized the chili paste with some baking soda first. The last issue that Joe was dealing with was a fat rendering out of the sausage. He either smeared the fat while grinding, or his grinder blades are dull, or he overshot his temperature at the very end (you can tell because the sausages are shriveled up on the grill), he also mentions during the ice water bath that cooling the sausages down allows that fat to stop in its tracks. This tells me that inside his casings there was liquid fat running around (that doesn't happen in a properly made sausage). It's most likely why he sliced the sausage rather than biting into it as he normally does. When fat is rendered in the sausage it causes the casing to become chewy. So, to answer your question, you'll have to stay tuned to watch my video on how to fix a recipe that's destined for failure😉😉.

@tpcdelisle

Жыл бұрын

I cannot wait to see this. I am learning so much from you, like the rendered fat causing tough sausages. I made some sausages like that two weeks ago that came out just like his. Joe is a great guy though. Thanks so much Eric. 👍

For some cross-culture experiments, I wonder what would be the effect of adding a meat extender such as soy bean pulp, the byproduct of making tofu. The water insoluble proteins in mature dried soy beans are semi-toxic, requiring either a long cooking period to denature the proteins, or a long fermentation period, such as making miso, tempeh, (vegetarian tempeh sausage?) and soy sauce. This may be a fit for fermented sausages, and adding more fiber to the end product...

you can replace the vninager with tequila

Please upload more beef/chicken sausage videos

Not sure I got this one. Joe says he is going to use curing salt because he will be cold smoking the sausages but then he smokes them at 150 and then 175 degrees?

@dave_in_az

Жыл бұрын

Tons of BBQ guys incorrectly use term cold smoking... supposed to mean below 70 to 85f, but they constantly use it to mean low heat cooking, like 140 to 150f. Probably because most BBQ temps are 225 or more, so the 150ish sausages need to keep fat from melting is cold to them. They are just using the phrase wrong. But due to long cook times at 150ish, using cure1 is correct, whatever he calls his temperature ;)

@andresomatic641

Жыл бұрын

What Dave said. The cure is to prevent botulism when smoking at low temps. Proper cold smoke is the application of smoke with little to no heat over a number of days. This style of cold smoke is meant to cook and smoke the sausages without rendering the fat

@_J.F_

Жыл бұрын

@@dave_in_az If you watch the "Are Curing Salts Really Necessary" right here on the Two Guys & A Cooler channel there should be no need for curing salts as the sausages are smoked at 150F and above, and would never have spent more than 2 hours between 37F and 140F as Joe ensures the meat is cooled during processing using ice. You might choose to be safe rather than sorry but I still find the mentioning of cold smoking in connection with curing salt, and then smoking at 150F and above as contractionary.

@2guysandacooler

Жыл бұрын

@Dave in AZ Totally agree. Not sure when that started but it sure does confuse a lot of folks😂😂. Maybe I'll do a video on clarifying the difference.

@2guysandacooler

Жыл бұрын

@J F the issue isn't the cooking temp, the issue is the temperature of the meat. If the meat's temperature stays within that "danger zone" for more than a few hours, then curing salt is recommended. When cooking at 150f it takes a long time for the meat's temperature to get above 140f, this is where the problems happen..

Question for Eric and the other sausage experts watching this channel. I don't mean this as a knock on Joe, who I subscribe to and watch all his stuff, but it appeared to me that the texture of his sausage was a bit crumbly. Is it possible that he didn't get enough protein extraction when mixing or maybe his grind was a little too coarse? It just didn't seem like the sausage had a good bind to it. It also seemed like a bunch of grease/juice leaked out when he cut it open, which is also indicative of a sausage that doesn't have a good bind. I've noticed that my italian sausage recipe, which uses a sweet red pepper paste, can sometimes be a little greasy. Maybe it's the pepper paste in the recipe that caused it to seem greasy and not well bound? Again, not trying to be critical. Just wanting to step up my sausage making game to the next level and wanting to learn what works and just as importantly, what DOESN'T work.

@2guysandacooler

Жыл бұрын

Great questions Eric. Funny enough, I am literally doing a video on that specific issue. I totally agree. Even though Joe stated that the texture of the sausage was exactly what he was after, i will have to disagree. He told me that he was looking for a Polish Keilbasa type texture. What he got was more of a traditional chorizo texture. At first glance at his recipe, it seems that too much chili paste was added (especially since there was no binder used). This can cause the sausage to become soft and not hold together. Another thing to consider is the acidity of the paste. This acidity will act just like vinegar resulting in the exact same texture as traditional chorizo. There's also the salt level. Adding only 1% salt isn't a lot and will more than likely not pull enough protein out of the meat (myocin and actin). With all that being said the recipe has great potential. There are some very basic rookie mistakes that were made but overall, I think it can be a great sausage with a few modifications. Stay tuned for the video I plan on releasing. It's a new Series that takes sausage recipes from you tube and puts them under the radar.

@ericshort1316

Жыл бұрын

@@2guysandacooler Eric, I would LOVE that series, as it would allow me to better understand how to refine the recipes we see out there. Too often, the KZread creator just absolutely loves what they cooked, rather than giving us an honest assessment of what they'd do differently next time. You're one of the few who gives an honest assessment of what you like and don't like about what you've made. It's probably just that it's hard to judge it right there in the moment and then get the content out the door. A little hind sight allows them to more honestly assess it. Bradley at Chuds BBQ does a pretty good job of talking about issues or future tweaks in his videos, too. Big fan of his as well.

Chorizo gives me the worst heratburn I've ever had and I'm thinking it might be the vinegar. I'm going to try this without the vinegar

I've had high quality Spanish Chorizo , What is the difference with a high quality pepperoni?

doesn't seem like it needed the curing salt. Why was it added?

@2guysandacooler

Жыл бұрын

Because it was cooked at a low temp for 3-4 hours

@USA__2023

Жыл бұрын

@@2guysandacooler This is the first Mexican Chorizo that I've seen with cure then smoked. Since Mexican Chorizo is a fresh sausage is this still Mexican chorizo? or another type of Mexican sausage.

Hope you made the Argentinian Chorizo with my recipe I sent you. Coming soon???

@2guysandacooler

Жыл бұрын

I made a variation of it😉

@keysersoze2352

Жыл бұрын

Cool. I’m glad you did something with it. I’m eager to see your version. You never disappoint!

Once the links were put in the smoker and cooked they are no longer a Mexican style chorizo. At 10:08 you are done package and freeze.

The final result looks crumbly. Overmixed?

@2guysandacooler

Жыл бұрын

I don't think it was over mixed, i saw that as well and possibly thought that too much chili paste might have been added or even the acidity in the chili paste might have caused the same reaction with the meat as vinegar would. I plan on making a batch to see what the issue was...

I assume you mean, Mexican oregano, and not Italian?

this looks more like Spanish than Mexican(mexican melts away sort of and is mixed with eggs In los angeles any way)

why is the printed recipe so different from the video. They looked so good in the video. The printed recipe is like a totally different recipe. Plus is the printed recipe for 2lbs of meat rather than 20lbs?

@2guysandacooler

8 ай бұрын

Did you read the blog post? In the blog post we covered all of your questions. The issue with Joe's recipe is that we were getting LOTS of complaints about the texture and the flavor of the sausage. So, I set out to remake it and see what the fuss was all about. We featured this recipe in a Must or BUST episode: kzread.info/dash/bejne/a3uF08eQqqyXj6g.html In that episode I rewrote Joe's recipe to make it a more acceptable sausage recipe. Basically, I made the final sausage to be how Joe described it in the beginning. On my site, if you scroll down past my recipe (the one that reads verified recipe) you will see a second recipe. That's the original recipe Joe wrote but scaled down. It has this paragraph above it: "Below is the original recipe. The original recipe produced a very spice heavy sausage with the same crumbly texture as Mexican Chorizo. As a standalone sausage it doesn’t work so well, but if you were to make this and add it to other ingredients like rice, beans, or eggs, it would be better off." Another thing you need to know about my site is that I usually write my recipes for 1 kilo (2.2 pounds), but in the "How Much Do You Want to Make" box all you have to is type the quantity that you want to make (in grams). So, if you want to make 10 pounds, just type 4540 or 20 pounds just type 9080. Get it? The reason I do this is because not everyone wants to go all in on an untested recipe. Also, my site allows you to enter odd weights based off of what you are working with, so the spices automatically calculate. Thanks for your comment.

@michelecomfort5981

8 ай бұрын

Thank you so much! I am new at this. Not great with calculating grams , ml, etc. I didn't see the other info. Yes, I want to start low. That's why I was verifying. I didn't see youe blog, no. I sent my question to quick. Thanks again for replying so quick! I have watched many many videos and you seem the most knowledged on sausage stuffing. Realized it was 2.2 lbs. @@2guysandacooler

@michelecomfort5981

8 ай бұрын

how do I get to your blog post? Sorry for so many questions :(@@2guysandacooler

@michelecomfort5981

8 ай бұрын

NEVERMIND! I FOUND IT! LOL...SOOOORRRY @@2guysandacooler

Vinegar is the defining ingredient of Mexican style chorizo. Like Joe, I'm not fond of the vinegar here. Looks like an amazing sausage, but don't call it Mexican.

All the mess with the chili's. Why did you not just grind the chilli's when dry?

@2guysandacooler

Жыл бұрын

It wouldn't be the same.

Where's the guts?

Nice sausage but so much ads. What’s up with that?

Oh dear . . . Does the padding of your video help you?

@gn4720

Жыл бұрын

??

@missmaam792

Жыл бұрын

@@gn4720 do you watch your own posts?

I bought some chorizo from Walmart for a recipe I found online,while cooking it I looked at the wrapper to see if there was any certain cooking directions..while looking I saw the ingredients..it ALL went in the trash,can’t eat it and any time I hear the word chorizo,just can’t..🤮🤮..it may not all be the same,but I’m done..

@TheErikM

3 ай бұрын

But like what were the ingredients that turned you off for?

I don’t like when you just post someone else’s video, especially when joe just posted this video. At the very least, you should re-create the guest sausage yourself. You can still give them the credit, but make it yourself.

@2guysandacooler

Жыл бұрын

I don't think you understand this series. It's a massive collaboration between youtubers who all share a love for sausages. Every collaborator makes a unique video specifically for this show. Once their episode goes live, I give them permission to post the video they submitted to Celebrate Sausage on their channel as well. It's a way to show different styles of sausage making and help promote their channel.

@lonniekropf808

Жыл бұрын

You are correct, I didn’t understand how it works. My apologies.

Tu receta es muy atractiva pero la haces irrealizable rpor la imposibilidad de conseguir esos chiles especificos que solo tienen en mejico y tal vez en centroamerica o USA. creo que es una mala politica ; a tal punto que cuando veo que la receta es mejicana, "paso la pagina" no obstante que nosotros los venezolanos compartimos gustos con Mejico, Saludos