9:15 is the best part. Lots of gems.

In regard to the fly issue may I suggest a “fix” I learned while in the Caribbean. Take one white onion, chopped and mounded on a clean plate, add 1/4 cup of white vinegar...and your flies will be gone! And no harmful chems around your food stuffs!!

@ChudsBbq

3 жыл бұрын

Thanks for the tips!

@thestandardbarber1708

2 жыл бұрын

I just tried this in my restaurant. Works amazing!

@BSBBQue

2 жыл бұрын

Thank you for sharing that Al! I never knew about that solution.

@marvinharms1891

2 жыл бұрын

Hi from South Africa. Thanks for your suggestion. I assume that's a solution for the house fly, not fruit fly? I've got red wine that's becoming into red wine vinegar. The fruit flies are relentless!

@advmotoman3588

Жыл бұрын

Ayy thanks I'll never try nor will I need this tip, but sounds cool.

Great video. Made a brisket sausage for the first time. I followed your instructions, everyone love it. Thanks

Dude I hope you keep this going. I came for the recipe but stayed for the show. Nice work :)

Bradley you are the man - every week I try to replicate one of your smoking recipes. Best BBQ channel on youtube hands down. Looking forward to giving this one a shot. Keep em coming!

@AbdulJabbar-ym5bs

Жыл бұрын

send me recipe

Dude you got me set on making some sausage now since I've been binging on all of your sausage making videos. Thanks for the inspiration.

The (hidden) humor on this videos are SO funny!

the time and quality put into these videos is insane you deserve so much followers thankyou so much for the content legend

@ChudsBbq

3 жыл бұрын

I appreciate that!

@Sarge19K

Жыл бұрын

I agree completely

@Mtl-zf9om

Жыл бұрын

How many chefs use actual meat in sausage? None. This is why this guy is legit.

you are my favorite youtuber as of late love the channel !!! keep doing what you are doing. much love brother.. thanks for the tutorials

Thank you so much. I started a manufacturing company and your video are of great help. Love you brother

Excellent video. Just subbed. You definitely know what your doing. I’m going to give these a try right now. Looks delicious

Tonnes of great information and tips in this video. Thanks for sharing!

Amazing and simple recipe ,wanna try this anyday this month .looks yummy and mouth watering.thanks for this achimwene

Dude, it's fun to watch you go. Awesome stuff. Thanks for sharing. Nuff respect mon.

Thanks for simply telling us how to accurately make sausage. Other videos . . . So many questions. You are skilled at teaching as well as cooking. Thanks, man

Man that looks delicious!! I like the simple technique that you do. Now I'm hungry..

Tried your beef sausage recipe. Perfect taste, heat, texture and moisture. Well done Bradley!!!

Thank you for the content. Always informative and detailed. not even a simpleton like me can make an error. I made homemade sausage for the first time last week, and they came out great. Great flavor and snappy casing. I used my kitchen aid attachment. Great for grinding but takes too long for stuffing. Will purchase a dedicated stuffer.

Love the channel bud. In the process of getting me ingredients. Want to make some exotic sausages🤗

Glad i found your channel, this is Great! Love the Humor

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

Hi, You are the BEST! 12:55 church singing is the top!!:) The sausage is the perfect!!

Homie! So good! Gonna use this recipe next weekend!

Thanks for the recipe, Bradley.

WOW!!!!! Just made your beef smoked sausage, absolutely hands down the best ever. I shared them with my neighbors, now they keep asking me to make more. Thanks ,I love making them for them.😋😋 I wanted to make some beef sticks, do you have any videos on sweet and spicy beef sticks. ( kinda like a slim Jim). Thanks.

@vbuen323

3 жыл бұрын

So after you stuff them what next? Did you leave in the fridge over night or cook them right away? And what if I wanted to grill them, should they be cooked low and slow? What about smoking? So many questions.

This guy is hilarious! I accidentally hit play on KZread while looking for a morning prayer and did a double take (while driving hands free, of'course) when I realized what I was hearing, LOL. Glad to see that I had previously subscribed to this channel! Great insight to the how/why regarding the ingredients for sausage making! Now I have to find this recipe, get the equipment and get to work (and get to my morning prayer)! If you'd be so kind to fwd me the link to that Beet BBQ sauce as well, I'll include you in my prayers, too😉!

Absolutely enjoyed watching your video. You have talent of Robin Williams. You got my thumbs up and sign up.

Underrated YT channel.

Great video. Thank you.

Fantastic!!!! You are the man!!!!

Man oh man those links looks amazing. Really like the tortilla press.

I always enjoy watching your videos.I just have one question.Can you tell us your recipe in tsp or tbl spoons?Just thought I'd ask.Keep up the great videos.

Nicely done, great content

Please make a video about sausage casing varieties, I don’t eat port and you always use pork casings and I would like it if you could share some other options for non-pork eaters out there. Thank you

Love it! Learning a ton! The pause + fart was hilarious

That tortilla press/warmer is badass.

You know it's good when he's dancing while eating!

Man that tortilla press will be a must buy once available

@aminulislam-qw4wj

2 жыл бұрын

Is that available in shops?

Woow!! You' re really into it. You have a smoker grill, a sausage maker machine, a heavy duty grinder. Just thinking of making a home business once I learn to do it right. But for now, I will have to make it manually and use old- fashioned bbq smoker grill. Thanks for sharing. You have 1 new subscriber.😅

Plum ,smokey red , spicy 🔥 super tasty snappy texture sausage . From Johannesburg South Africa 👍

PLEASE make the Chud chimney starter in 3/8"! I seem to burn through one of the crappy Weber ones about every other year or so...

Another great Vid, Thanks!!!!!!!!!!!

Gonna try your recipe, because it looks delicious,thanks for the info bro….Peace

Great video man, you have a great way of making food look fun and incredibly easy. One item that isn't inlcuded in your link section is the tortilla press/hot plate thingy. Could you point me in the right direction where I can find one please? Thanks, peace & tacos from the UK

I enjoy your videos and watched you making pork sausage the other day. But let me tell ya, if you are placing a sausage on a grill for 4 hours at a low temp and not cook them through to proper temps you had better put some curing salt in them. You had that sausage in the danger zone for 4 hours. That procedure will get someone sick if you are not careful. Keep pumping out the videos I do enjoy them. Chef Johnny

Love this channel . Your are funny 😄 I love it.

I’ve never heard of eating sausage in a tortilla. I’m gonna have to do that now because it sounds awesome!

@rg1599

2 жыл бұрын

We eat them all the time in tortillas in Texas.

@JozzysGuard

2 жыл бұрын

@@rg1599 Yup, sausage wraps everywhere. Haha.

Interesting!!!!!! I will try!!!!!

Made 2 batches of this I just subbed onion in place of cayenne as my house is largely spicy intolerant. 2nd batch I added 6% diced jalapeño w/ no seeds. FiYAH!!!!!! 🔥🍽🌭

Great way to make sauasages at home, start small like chud with afew pounds and once you gain experiance and knowledge expand. I started with 3-5lb batches of fresh sausages till i learned the needed skills. Now i do 30-40lb batches mostly with cure #1 depending on what i can find on offer from the butchers or supermarkets. Sadly i only have a small half arsed DIY smoker so most of mine are portioned into vacpack bags then sous vided then into the freezer till needed. Hoping this year to build a proper brick smoke house next to my shed AKA mancave. Take care, God bless one and all.

EXCELLENT video!!!

Wow this look so delicious 😋👍

I'll use this recipe on my next batch !

Hey love the videos. At what point would you add in jalapeños and cheese for those delicious Texas sausages? Thanks

Pastrami brisket next pleasee! 🙏

i sprayed coffee at my computer screen at 9:12 ! That IS what I think it is, right? I'm crying with laughter because I wasn't expecting that!

What’s up Chuds? Thank you for everything! Question, I have been wanting to use the LEM sausage seasoning but I’m not sure if I should use a binder with it! Please tell me what you think, thanks

love it great video

those look really good glad i just found you

Ive watched many sausage makers say use 10% by weight of water instead of a binder and be sure to mix well to get protein extraction ... for many this is a better alternative than milk powder especially for those doing Keto or carnivore eating styles

cant wait to try this!

@aussie7047

3 жыл бұрын

How'd you go, they any good?

6:40 the happiest part of the process 😂

Awesome video! Thank you. Please make italian sausage.

Bradley, sir, you left out the 90 grams of non-fat dry milk powder. Love the videos, thank you for making them sir.

@cammurray8453

3 жыл бұрын

Adding milk powder is a Nono for me. Too many people around me are allergic to milk protein and/or lactose intolerant.

@charlesa3374

2 жыл бұрын

@@cammurray8453 Try potato starch or carrot fiber...

@jdoane1522

Жыл бұрын

My daughter is lactose intolerant. I was able to find lactose free milk powder

Hey great video. I am looking to make all beef salami and snack sticks can you suggest which beef fat would be the best to use? Can you use any of the fat from brisket trimmings even the hard stuff?

Thank you!!! 😋

Really enjoy the videos!! Made Brisket Brats and Snack Sticks. But had meat leftover so made burgers. I don't think I will ever buy store bought meat again. How about a Brisket Boudain???

Curious to see how you would make mexican sausage...(chorizo).

Great video Chud. Wondering if aqua-faba (reduced chickpea protein water) would work as a binder.

I made jalapeno and cheddar beef sausage this weekend for the first time and my meat is crumbly and I have been looking for the answer, and when you said crumbly I was like YESSSS then you said to add powder milk..I'm a Happy Man Now Thanks.

Wow so much goes into making a snausage. I’m impressed. I have a new respect for the snausage. Do you sell them? I’d like to order some. I’m in Cali.

I've been using the same Weber chimney for about 5 years. I recently had to replace the screw that holds everything in place. Once, about 3 years ago, I had the coals going in my Weber, and before I realized the plastic handle was melting, I grabbed it with a homemade oven mitt my aunt in law made us.... Well... Still to this day there's a customized insulated cloth handle fitted to my chimney. Win win ftw...

Can you make a video how you make that flour tortilla Comal or tortilla press?

@ATLBABY24

3 жыл бұрын

Did you see that video already?

@julianreese6021

3 жыл бұрын

i guess it is quite randomly asking but do anybody know a good site to watch newly released movies online ?

@ATLBABY24

3 жыл бұрын

@@julianreese6021 cinema HD

@issackylo2019

3 жыл бұрын

@Julian Reese Try FlixZone. You can find it by googling =)

@enzoezra9247

3 жыл бұрын

@Julian Reese I use Flixzone. Just search on google for it :)

I used this recipe with Venison cut with beef fat. Also cut the cayenne down to a third and the results were amazing. I highly recommend switching out beef for venison in sausage recipes

@chris71mach1

Жыл бұрын

Well, that does it. Next time I go deer hunting, I'm makin me some sausage!

@Theproclaimed

Жыл бұрын

@@chris71mach1 you should be a bit careful with switching the meat for venison I tried to copy one of my pork sausage recipes after buying some venison from a friend and while it tasted fine in both taste and texture it was still not great, kinda tasted like I had double the meat and half the spices despite using the same exact measurements as always

@RARufus

Жыл бұрын

For those doing venison sausage, use a 50/50 venison/pork mixture and normal spices. Trim the venison fat off and add some beef fat to compensate for the lean venison. I always butcher my vension lean since venison fat coagulates quickly and gamey taste more. Venison is also denser than beef so you'll usually get a firmer sausage. I like that, but if you don't you can tenderize the venison by soaking overnight in buttermilk, then wiping it off of the venison (do not wash it off). I've made a lot of venison sausage and like venison/pork better than beef/pork, but that's just me. I do also like a good 100% beef sausage with jalapeno, onions and pepper jack.

@BlairStOnge

Жыл бұрын

@@RARufus I’ve gotten better results with venison and beef fat than venison and pork fat.

@RARufus

Жыл бұрын

@@BlairStOnge Do you use all venison with beef fat and no pork then?

Love it!

Great Content!

Thus is the sausage I’ve been looking for. This is exactly the best sausage ! Thank you for making this beauty, but what strike the most is… that tortilla maker. Please tell me about that tortilla maker. I’ve never seen that before. The 3rd most amazing is that tortilla and the sausage bite… Thank you!

Ok.. did this today, gotta say total Boss sausage!!

Just found your vids and have been doin a lil binge-watching. 1) You are nutz 2) You have mad skillz 3) I sooo wish you were my neighbor. Thanks for all the great vids mano.

Quick question. You mentioned that you were smoking around 100 - 150. Any worries about botulism at those low temps with no cure? I've been researching to start making my own sausage and there is a ton of conflicting info. Thanks. And, I love all of your vids!!

@7bootzy

3 жыл бұрын

That's what the second cook at 275 is for. The first cook just seals and smokes so you can store/freeze them, the second cook actually cooks them through.

Dude never change

Looks delicious! Quick question on grinder though. What horse did you choose from Cabela's? The link is broken. Also, what HP and why?

This is awesome

Great video, thanks for sharing. Instead of dry milk powder for a protein binder could you use egg or egg whites from a fresh egg ? Thx.

Enjoy your vids! 👍🏻

Great video man. Not sure if you answered everyone that asked the press question. But could you guide us on where to get something like that? Haven’t seen anything like it before. Thank you sir. Can’t wait to try this recipe out.

@Montisaquadeis

2 ай бұрын

That press he made himself and if I remember right he sells them on his chud site

Hey I love the videos! They’re very helpful. I just made some beef sausages for my first time and man, smh I don’t know what happened. It’s like my meat didn’t fill up the casing after I cooked it. It’s like I stuffed ground beef into a casing or something. Can you tell me what I did wrong?

Yes! for those spices .

Sooo Gona Make / Spot On Brother / U Rock 🔪🇺🇸🔥💨

Love your videos, Like to see your take on snake sticks

@jacobvolk8442

2 жыл бұрын

snack

Hey try rye seed or sage. Both you should try in beef. You will be glad you did

you should give exact amounts of seasoings.. looks really good

@kaosinc

3 жыл бұрын

It's in the Description box like he mentioned in the video...click on the "Show More" tab under the video for the measurements

Hi, great recipe , and great work. Where can I get a tortilla press like the one you got?

hey... can you do a build on the tortilla press? (Wondering what the gap is between the plates or is there no gap on the hinge weld.)

Hey chuds I watch every video u post on here I like bbqing as well an making different kinds of sausage Have you ever heard of a pineapple pork sausage ? Maybe with some habaneros peppers in it do you think you can come up with something with that sweet heat it’s not a Texas sausage but I bet it will be good 👍🏼 we’ll give it a thought I’ll keep watching your videos there’s a snake in my boot 😂😂

Your knife set has grown

Do you have to do the “warm smoke” first or can you just go straight into the cook at 275?

use a small Stainless grid which you put the sausages on. Easy to take out an clean .

Awesome. Delicious. Next: boneless pork loin, Chud Style.

Awesome your Recipe are in grams to thanks mate