Joe! You always do such a great job of clearly explaining what you have done and I absolutely LOVE that you also share what you would plan to do differently next time. Thanks!

@SmokinJoesPitBBQ

3 жыл бұрын

Thanks Matt! I like being as transparent as possible. Sometimes the recipes come out perfect and sometimes I wish I would've done something a little bit different to make it better. Thanks for watching.👍

I’ve been making sausage over 50 years. Couple of things. You’re doing very well, but, on casings, you should use the faucet in the kitchen sink to flush the casing. Make sure to change your water in the casing because the salt can change your flavor profile. Stuffing, no need to tie the end of the casing. All you have to do is pull out about an inch of casing and pinch it. When you have about 3 inches stuffed , let go, the meat will stay. Also don’t over stuff your casing. When you pinch between links it will tighten up. And please get a couple of meat lugs with lids. Suffering with those stainless steel pans is hard to watch. Get a 30# and a 50#.

Here I am going through the archives again good video

@SmokinJoesPitBBQ

Жыл бұрын

Thanks Ernest ✌️

Showing them on pink butcher paper was very cool.

@SmokinJoesPitBBQ

2 жыл бұрын

Thank you Ben.👍

Hey Joe, nice job. I think too many people over think making Sausage and in doing that make mistakes, fail, and give up. When it's basically type of meat, fat to meat ratio, and herbs and spices to achieve desired taste. Don't forget to take notes!! WRITE IT DOWN!!! Don't change something and say "Self, I can remember that." I always follow 3 rules: 1) 40/140 rule. Always keep mixture and tools below 40°, and cook to minimum of 140°. Bacteria grows between those temperatures. Just because it feels cold doesn't mean it is. Use that instant read thermometer, too warm, rechill. 2) Curing salt, not needed for something that is going to be cooked or frozen right away. If you are prepping burger patties with herbs/spices, to freeze ahead for future use, no curing salt is used. Linked sausage is no different. If smoking, then recommended amount is 1 tsp to 5 lbs of mix. Mix, that includes all spices, binders, and fluids. 4lbs of meat can turn into 5 in a heart beat. 3) This is just me, once my mix is ready, I let it sit in the fridge over night, then make a patty and test fry. The spices/herbs meld 12-24 hrs. What tastes like it needs more salt, after initial mix, the next day may not. Sorry to be so wordy Joe........ here's a question, Do you take notes on that paper, and all ingredients, with changes...... and then reuse it for your ingredient mix next time? If so, that's genius. Recipe and tool all in one!!! Will come out the same every time. TYFS, Stay Safe and Well Mark and Rosa

@SmokinJoesPitBBQ

3 жыл бұрын

Thank you so much for sharing all of this great information. Something tells me you've made sausage before. I do edit the recipe and make the changes on my notes. That way I can always refer to them at a later date. Thanks so much for watching.

Nice walk through of brisket sausage. Thanks for sharing what you learned along the way.

We love your show and thank for the info my friend

@SmokinJoesPitBBQ

2 жыл бұрын

Thank you Sam!👍🏼

Great video! The instructions were very definitively clear. Thanks

These are some of the best I've tasted so far! Thank you, thank you, thank you!!!!

Been following you the past few months!! Love all that you do!! And everything I've learned from you!! Thank you

@SmokinJoesPitBBQ

3 жыл бұрын

Thank you Bryan. I appreciate it.👍

I like how you laid out the spices. That helped me a lot. 🙂

This is a great overview. Love that meat processor and great pro tips!

Great job Joe you're definitely getting the hang of making sausage beautifully done my brother. Thanks for sharing your learn process with us great content as always. You and the family have a great weekend and stay safe. Cheers!

WOW, that looks great. Thanks for your recipes.

@SmokinJoesPitBBQ

3 жыл бұрын

Thank you for watching Mark. 👍

Thanks Joe! Will definitely try this recipe out.

@SmokinJoesPitBBQ

3 жыл бұрын

Thanks John. I was really happy with the results. 👍

Great job Joe! Looks like a great recipe too!

@SmokinJoesPitBBQ

3 жыл бұрын

Thank you Rus! The snow has finally moved out and I can wait to grill some. Thanks for watching. 👍

Awesome video,your an excellent presenter and teacher,love your channel!

Thanks Joe for a great video.

@SmokinJoesPitBBQ

3 жыл бұрын

Thank you for watching John!👍

Great job Joe. I watch all your videos and I know how much work goes into them. I've recently started making my own bacon, and ham. Sausage is next. Keep up the great work.

@SmokinJoesPitBBQ

3 жыл бұрын

Very nice! Bacon is something I still have to try. Thanks for watching.👍

Man that looks good, and that's one heck of a grinder.

This is the video I have been waiting for. Being from the northeast I have never had texas hot links now I have a reference to make my own!

@SmokinJoesPitBBQ

3 жыл бұрын

Thanks Rusty! The flavor is fantastic.👍

Good job joe. Thanks

@SmokinJoesPitBBQ

3 жыл бұрын

Thank you for watching.👍

Thank you so much! It`s a wonderful video. We can learn a lot & a lot from this video.

@SmokinJoesPitBBQ

2 жыл бұрын

Awesome. Thanks for watching 👍🏼

Love the sausage videos!

@SmokinJoesPitBBQ

3 жыл бұрын

Thanks Cesar!👍

Joe, love your channel! I wasn't quite sure what to expect from the title "Texas Hot Guts Sausage"! Look like a great beef sausage though. Thanks for sharing your delicacies!

You made some great looking sausage. Cheers, Joe! ✌️

@SmokinJoesPitBBQ

3 жыл бұрын

Thanks Dwayne! I can't wait to grill some. 👍

I just made and used 24 oz of Stella beer. Added garlic cloves... Came out amazing

Wow! How did I just now find your channel? That was not only a top notch sausage tutorial (with gram measurements), but great overall video. I was late night searching for a Texas sausage video, being a Texan transplant living in Eastern North Carolina(that was a wake up call to BBQ I was use to when I first got here). Well now, short story now long….you have a new subscriber!

Sausages look good good job I enjoyed the video I’m going to be making some snack stick very soon for the first time I might try some sausages as well

@SmokinJoesPitBBQ

3 жыл бұрын

Very nice Miguel! I bet those will come out good!👍

This was a fun one Joe. I bet those sausages will be tasty when cooked.

@SmokinJoesPitBBQ

3 жыл бұрын

Brother they were really tasty. I appreciate you watching.👍

Excellent tutorial video .. I tip my hat off to ya 😉 ..

Looks good for spice wise

Great video. Thanks for sharing! I've always wanted to try a Texas Hot Gut and your video helped make it happen. I followed your recipe with a few variations I used some pork shoulder and brisket trimmings because that's what I had on hand. Another variation was to use a milk binder slurry (milk powder + liquid + seasonings). In my case I used Twisted X Pitmaster Pilsner for my liquid. As for seasoning I used 2% salt by weight less the amount of pink curing salt. I used curing salt because I smoke at 150-160ºF for 3 hours until the sausages reached 150ºF. Then gave them a shock chill in an ice water bath. Originally I was going for a corse grind so I used a 10mm plate. But after that first grind and cook test, and the texture didn't seem right. It seemed like the fat and other meat might be chewy. So I chickened out and did a second grind with the 10mm plate. After blending the meat and smoking, I think I would have had the same result with a single pass on a 6mm plate. Since my beef was brisket trimmings which had a good deal of fat attached to the beef, I added 15% by weight of additional fat. I know some people go more, but I feel like 15% is safe ratio for my cuts of beef. Below are the numbers that I went with: Pork: 2433 g / 5.35 lbs Beef: 4089 g / 9.01 lbs Beef fat: 978 g / 2.16 lbs total meat and fat: 7500 g / 16.53 lbs Note: the below percentages are (weight of meat * % of ingredient) powdered milk: 1.65 cups (1 cup/ 10 lbs [4536 g]) beer: 750 g (10%) kosher salt: 130 g (2% - weight of pink salt) pink curing salt: 19.84 g (0.26%) coarse black pepper: 59.52 g (0.79%) granulated garlic: 29.76 g (0.40%) onion powder: 29.76 g (0.40%) mustard powder: 24.80 g (0.33%) paprika: 34.72 g (0.46%) cayenne pepper: 34.72 g (0.46%) ground sage: 9.92 g (0.13%) cumin: 14.88 g (0.20%)

Another great sausage recipe! Abe Froman ain't got nothing on you! Lol..You are becoming the sausage king of Texas Joe! Thanks for sharing brother, have yourself a great one, you all stay safe!👍👊🍻🤘

@SmokinJoesPitBBQ

3 жыл бұрын

Thanks Craig! The flavor options are endless. I'm still. Rookie at this sausage making but I'll get it.👍

Great looking sausage Joe. You have some primo equipment yes indeed a mixer would be nice.

@SmokinJoesPitBBQ

3 жыл бұрын

I'm trying to convince my wife that I need a mixer. Just one more thing she'll need to wash. 😁

Hey Joe, hope all is well. Listening in for the accent and personality. Hope all is well and you're afe, sound and having fun!👍❤💜🧡

I love how u brought out the mustard based bbq sauce. That’s from my neck of the woods (middle of South Carolina). Thanks for another awesome video. I’ll post your mistakes from this video in your next video. 😉 LOL of course I’m kidding and that sausage has me starving even though I just finished lunch.

@SmokinJoesPitBBQ

3 жыл бұрын

Thank you MB! 🤣 The mustard sauce would be better warmed up I bet. 👍

IM GONNA HAVE TO GET THE STUFF AND TRY THIS

@SmokinJoesPitBBQ

3 жыл бұрын

Hey Madwood! I'm on a sausage craze right now. It's addictive.😁

Awesome detailed vid bro! I never knew hot guts sausage was a thing. Looks amazing, FED EX some to vegas LOL 🤘

@SmokinJoesPitBBQ

3 жыл бұрын

Heck yes I can Ryan.😁 Thanks for watching bro. 👍

@RGsFood

3 жыл бұрын

@@SmokinJoesPitBBQ haha I was joking 🤘🤘

@SmokinJoesPitBBQ

3 жыл бұрын

@@RGsFood bro, I'll overnight some to you.

Love that recipe Joe. I've seen that the ideal amount of liquid is around 10%, that seems like a lot, but it may be easier to stuff. Stay safe, hear things are bad in El Paso.

@SmokinJoesPitBBQ

3 жыл бұрын

Correct 10% moisture is the rule of thumb. Something tells me that because I used 100% beef that I should've added just a little bit more beer. I used 24oz and I bet another 12 would've been perfect. It's definitely a learning curve. 👍

so Joe ,just remember 1 packer brisket 1 case of beer(maybe the sausage will be even better with Whistle Pig or Bookers) Great job,time to open a store!!

@SmokinJoesPitBBQ

3 жыл бұрын

Thanks Tim! Never tried those 2. I wish I could open a store, maybe down the road a few year.👍

Great video as always Joe! Could you please do a video on how to make chorizo? That would be savage!

@SmokinJoesPitBBQ

3 жыл бұрын

Hey Buford, thanks for watching. Spanish or Mexican style chorizo?

@Buford_T_Justice1

3 жыл бұрын

@@SmokinJoesPitBBQ Mexican compadre!

That didn’t take long for you to master…you’re on your way to being an expert. You’ve made some nice modifications in your process. By the time you make your 3rd batch it will look just about flawless. I noticed you didn’t use curing salt in either sausage video. Personal preference? Not necessary? Because it’s beef? Great video & tips. Thanks for sharing.

@SmokinJoesPitBBQ

3 жыл бұрын

Thanks Mark. I'm getting there buddy. Curing salt is needed if your going to smoke the sausage at a low temp for long periods of time. It keeps the meat safe while in the danger zone temps that would otherwise spoil the meat. Mainly on pork. I don't plan to slow smoke my sausage so the curing salt isn't necessary. Great question.👍

Joe, how many bottles of Sweet Heat would you like to make sausage with ? Great looking links Joe !

Hey Joe love your videos. I have a question. Can you smoke low and slow in a drum smoker like gateway drums or uds?

@SmokinJoesPitBBQ

3 жыл бұрын

Hello Amman, absolutely you can. You just need to control the air flow. In a low and slow cook, you'll have to reduce the intake and exhaust a bit. 👍

I love your sausage videos. Have a question. Which of your sausage recipes, if any, are like the sausage sold in Texas BBQ joints? I have always like Dickeys original sausage.

@SmokinJoesPitBBQ

Жыл бұрын

I have several Harry. Although more bbq joints are getting a little more daring and some are even using my recipes. I would have to say the Texas Hot Link. 👍

Thumbs up

Need percentages which would make it much easier to calculate for meat one starts with.

Those look great also, still playing catch up lol

Joe, how do you come up with the amounts for the other ingredients? I understand the rule of thumb for salt, binder, curing salt…. For most recipes. But how do you determine the amounts for like the garlic, pepper, and such?

you should make the texas classic jalapeno and cheese sausage

Never made sausage. So I want to ask. You don’t have to use any curing salt at all. Great work Joe always full of information.

@SmokinJoesPitBBQ

3 жыл бұрын

Hello GS, I haven't used curing salt yet. You'll need to use the salt if your going to smoke the sausages at a low temp, mainly on pork sausages.👍

Joe can you please add a link for the Carolina Q Southern Mustard sauce so the public can order if they like? Thanks!

How do you come up with the ratios of your other seasonings based on the weight of meat? I get the salt, but what about the other seasonings? How do you determine how much of each to put in your recipes? And do these ratios change depending on the type of meat used, beef vs pork?

What's up Joe tell me how or where can I find those aprons?

Hey Joe... Great video! Is that a #32 grinder? Also how can I buy one of your t-shirts? I want to advertise for you! Lol... 😆

@SmokinJoesPitBBQ

3 жыл бұрын

Thanks Brad! It's the 1.5HP grinder. Send me a DM on Facebook or Instagram about the shirt.👍

I see a sausage biz in the future

@SmokinJoesPitBBQ

3 жыл бұрын

Some day buddy. 🤘😁

I never use beer in sausage making cuz beer tends to make the meat seem dry , but that's my opinion and experience

Joe you should make some chorizo

@bradhelfrich6602

3 жыл бұрын

Yes! Great idea! 💡

Do you have a good black pepper sausage recipe?

Where can I buy a stuffer.

Any tips on texture? I used my biggest, uhh, whatever they are called with the largest holes. Ran it through once. Then just hand mixed and stuffed it. It came out really fine and kind of grainy. Any ideas what I did wrong? I was thinking maybe the fat got too warm?

@SmokinJoesPitBBQ

3 жыл бұрын

Did you use all pork or a mixture of beef & pork? I use a 4.5mm die and run the meat through once as well.

your a sausage making animal now..I love it! I would like to see a kind of Garbage sausage with cheese, peppers, etc... if you are thinking of doing one

@SmokinJoesPitBBQ

3 жыл бұрын

Hello Steve! I actually have one in the books. Coming up soon. 👍 Thanks for watching.

Question? I see some people use milk powder for a binder is there a reason you didn't use milk powder or is that subjective when it comes to making sausage

How do you Come up with the gram measurement I’m lost on that I know how to get there grams for the salt just not all the other spices please help

Joe how did you get the amount of the other spices.

@SmokinJoesPitBBQ

Жыл бұрын

Honestly trial & error. There are a few that I stick to like my salt is always 1.0% or 1.1%, the rest is playing with different amounts until you get the flavor you're after. 👍

All you doing is making me HUNGRY!!!🤣🤣👍🏻

@SmokinJoesPitBBQ

3 жыл бұрын

That's what I do Keith. 😁

Shout out From South Texas :) #Alice Come On :)

@SmokinJoesPitBBQ

3 жыл бұрын

Hello Robert, thanks for watching.👍

Brother Joe would that recipe work well for pork and beef sausage ? Tell me what you think I’m new at this.

How did you come up with the rest of the grams for the Texas gut sausage I mean you gave the salt but you didn't tell how you came out with the rest of the seasons grahams

Noone in Texas measures in grams.

@SmokinJoesPitBBQ

3 жыл бұрын

Hahahaha...true story!🤘

Is the casing pork?

@SmokinJoesPitBBQ

3 жыл бұрын

Yes sir but you can also use collagen casings that are non pork. 👍

@youssefatif8246

3 жыл бұрын

@@SmokinJoesPitBBQ thank you for the Info. Love the content

Joe You are in El Paso??

@SmokinJoesPitBBQ

Жыл бұрын

Yes sir.

No cure #1 in this recipe?

Can you do a rabbit??

@SmokinJoesPitBBQ

3 жыл бұрын

I bet I could.😁🐇

Send that hot good recipe to me David Johnson

@SmokinJoesPitBBQ

Жыл бұрын

Thanks David. I modified this recipe with a new video. Not sure if you've already watched? kzread.info/dash/bejne/fqaVpaihmLLgYqQ.html

Why do you want the meat to be as cold as possible?

@SmokinJoesPitBBQ

2 жыл бұрын

It makes it easier to grind and it won't smear as easy. Keeping the mixture cold keep the meat safe so you don't start to build bacteria.👍

@wingnutmcspazatron3957

2 жыл бұрын

@@SmokinJoesPitBBQ Oh ok, thank you.

you can list all the products why not list the recipe?