Not a clue BUT it will be fun to watch!

I don't have a clue what you are going to make but I know from experience it will make my mouth water.LOL

I’m soo fricken excited!

Thanks Eric, can’t wait to watch thanks

Very interested to see what you are going to do with those Calabrian chilis… I’ve been using the Calabrian chili flakes in my hot Italian sausage for a couple years, but the jarred version is interesting as well. Great find of Butcher’s Pantry, and thanks for sharing!

Wow, what a haul of unique supplies. Those bungs are intimidating haha

@Armand79th

5 ай бұрын

That's what she said...... Sorry. 😅

Sounds like its going to be an Italian season, rock on Eric!!

I love The Butchers Pantry! He's not the one stop shop that the Sausage Maker is but he has things that are hard to find elsewhere and he has really fair prices! Looking forward to season five of celebrate sausage, thank you!

I'm so stoked for October!!!! Boohya !!

I’m a new comer to sausage making and love your show

I have just started watching this series starting from season 1 and can't wait for the next season

@geoslim2168

5 ай бұрын

Just received some trail bologna and would like to see that as a recipe

Love the Sneak Peek!

Don't know what all you plan to make but it looks like you are planning some amazing things! Can't wait for October!

I have absolutely no idea what kind you will be making, but I will be watching all year long. The ones I have been making from 2023, are terrific. As well as the duck prosciutto I am trying in my refrigerator using the aging wraps.

You are such a tease!!! Just seeing all the different types of sausages and cured meats is why i subscribed. Im a jerky and bar-b-que lover and im learning about these sausages. I'm marinating skirt steak now for this weeks menu.

You are awesome!! Thanks for the link and will check 'em out. Calabrian ingredient has my mouth drooling.

Loved this!!!

They rock, I love craft butcher pantry!

Been buying there for years, great place, great prices. Thanks so much for describing the casings, they have so many, I was always confused.

siempre trato de ver sus videos y aprender un poco mas sobre este arte

Can't wait for Season 5

All those Calabrian pepper options are making me think a killer Soppressata! I hope so anyway!!

Interested in the thick walled casings. Like the idea of a longer drying time to maturity, thereby enhancing flavors. Especially in the smaller diameters. The sauces and fennel pollen look great, but the pack sizes look a bit much.

Great job Eric. Your knowledge and videos are the best.

This is going to be a long 9 months! Now that you have fennel pollen can we get a revamped Porchetta video?

I am hoping that the pig's stomach is for the rather unique salami from Slovenia called Zgornjesavinjski želodec. It is one of my very favorites and it does not only taste great, but it also looks great. Looking forward to Season 5!

I would like to say something about you,Master Eric. You are a wonderful, great man. I had trouble with my converted refrigerator home dry chamber. I contacted him, and he walked me through every steps with his knowledge, I'm now member of his channel, I'm glad I did it, Thanks to you Eric we need to support his channel 🙏

@2guysandacooler

5 ай бұрын

thank you so much for your wonderful comment 😊

Can't wait 😅

WOOO-HOO, THIS IS THE BEST NEWS I'VE HEARD IN MONTHS!!

Looks like a great company, I’m glad you made this video, season 5 is going to be epic, there’s an Italian sausage called Cotechino, I’d love to see you research that one and breathe some life into this amazing flavor profile.

Love this all the ingredients look very tasty! wondering if you will be making a Calabrese soppressata...

I think you will be making tripe sausages or Andouillettes, lets just hope one uses pork Belly as an ingredient especially with the Fennel Pollen

after seeing a lot of the ingredients, I'm guessing that you are going to be upping your nduja game with the peppers, pastes, and the hog bungs.

The pork stomach might be for Pfälzer Saumagen.

New to the channel great stuff my friend, I think I’m going to purchase a 3.5 pro, my guess is you will be making my favorite hot soppressata?? I appreciate your dedication and hard work, your tutorials are amazing, thank you !!

Maybe hot soprasatta

I have been watching your videos for a couple years now. I was excited during the last celebrate sausage month, for the give aways. I didn't win but ended up getting the stuffer you last reviewed during Christmas sales. I am excited to up my sausage.aking. I am curious though about insta cure 1. What would be the benefit of using it along with an excelerator if you are not smoking the meat and making fresh brats. Does the cure impart a flavor that enhances the sausage. You probably covered this, but I haven't found it.

Bombdiggity

Hi I thank you for your channel. I have learned ao much. I never had a clue how salami was made, now I know. I hope you would guide me. Your hebrew national Hot Dog video ahowed me how to emusify or semi emulsify meat but I have tried twice and failed. Im going to try again correcting mistakes I keep making. Im trying to consider making some of your sausage, hot dogs and items like mortadella. But you use the kitchen aid to imulsify only in the Hebrew N video. In all the others you use the $1,400 food processor which I cant afford. Is there any chnce you can make more videos like mortadella using the kitchen aide to emulsify the meat?

I am very curious what happens to all your meats if you dont sell them. Christmas gifts? 10 deep freezes?

Haggis

Nice #STAYSAFE #PHILLYPHILLY 🇺🇸

Am I the only one that noticed the two dry pepper powders had an identity crisis? The ‘original’ labels were the CB opposite of the other. The original said smoked sweet, but the ‘new’ label says hot. And vice versa on the other package. 😳

@2guysandacooler

5 ай бұрын

🤣🤣 I noticed that too. Apparently, the stickers were put on incorrectly.

@gregdotson2129

5 ай бұрын

@@2guysandacooler You would be in for quite the surprise if you used what you THOUGHT was smoked sweet and it ended up being the HOT version. Not saying it would be bad, just not what you expected LOL

Love your channel but if it don't say product of usa I try not to buy it

@Scrap5000

5 ай бұрын

You can't get some ingredients from the USA