Пікірлер

• 
  @joesmith742712 күн бұрын

  Buy some gloves and buy a chamber vacuum unit!

• 
  @consciousnesshealing28 күн бұрын

  Beautiful but noooooooooo to the food dyes!!!! 🤦🏼‍♀️🤦🏼‍♀️🤦🏼‍♀️

• 
  @OurFinalFreezer28 күн бұрын

  Eh, the kids love it. To each their own!

• 
  @lemonz1769Ай бұрын

  Have you ever tried the punched stainless steel style strainers? They’re very easy to clean and super durable. Also a chinois is great for making smooth sauces and soups as well as straining a stock.

• 
  @OurFinalFreezerАй бұрын

  Yes, we still like the mesh strainer more because it still works for foods with small particles. Depending on what you're preparing, the punched stainless strainers may not work as effectively. Though they are a TON easier to clean! Love the chinois idea too. Thank you for mentioning!

• 
  @sunburn7855Ай бұрын

  I make mine in a crockpot from a recipe on the side of a bag of steel cut oats. Living in Florida, I miss the store bought variety. It's totally different from the way I make it...but I just try this. So apparently it freezes well, where as the recipe I've been using does not hold up after it's defrosted.

• 
  @OurFinalFreezerАй бұрын

  Yeah, ours freezes great! Hope it works for you too!

• 
  @bobk9412Ай бұрын

  Can you please tell me if you bake it in a coil form or do you cut it into links and then bake it

• 
  @OurFinalFreezerАй бұрын

  We bake it in coil form. Works out very well!

• 
  @AngeloBiondi-er2ybАй бұрын

  Excellent recipe family loved it one question. Left over cure can be stored or discarded?

• 
  @OurFinalFreezerАй бұрын

  You should discard it. Good question!

• 
  @bobk94122 ай бұрын

  Can somebody please share what temperature to bake it at and what temperature to remove from oven

• 
  @OurFinalFreezer2 ай бұрын

  For one pound, do 250 F in covered dish for 1 hour, then 20 minutes uncovered at 350 F. If you're doing more than that, it will take a little longer.

• 
  @bobk94122 ай бұрын

  @@OurFinalFreezer thank you for the reply. What internal temperature should they be using a instant probe

• 
  @OurFinalFreezer2 ай бұрын

  160 F ✅

• 
  @savage_in_the_kitchen2 ай бұрын

  Fantastic super healthy cake🌱😋❤️

• 
  @OurFinalFreezer2 ай бұрын

  Thank you! 😊

• 
  @eliteg4m3r193 ай бұрын

  My grandmother, in Cincinnati, made goetta from scratch. Delicious!

• 
  @OurFinalFreezer3 ай бұрын

  Wish more people knew about it!

• 
  @carinhall45083 ай бұрын

  The old Dead Squirrel. Good sandwich joint.

• 
  @OurFinalFreezer3 ай бұрын

  Took me a minute to realize that you meant to type Red Squirrel 😅 Yeah, it's pretty great

• 
  @Siphamandladavid4 ай бұрын

  Hey Guys where can I buy a sausage casing? Any Online store that you can recommend

• 
  @OurFinalFreezer4 ай бұрын

  We always buy ours from a local butcher. That's what we recommend ❤️

• 
  @Siphamandladavid3 ай бұрын

  @@OurFinalFreezerthank you very much ❤️😊

• 
  @bonzo19284 ай бұрын

  Great video. Thanks!

• 
  @OurFinalFreezer4 ай бұрын

  Thanks for watching!

• 
  @tommiemarkwell4 ай бұрын

  Awesome tribute to Bob. I worked at at a sports card shop in Dayton, Ohio in the late 80s and early 90s. Bob was a friend of the owner and i got to meet and talk with him many times , mostly about baseball. I did get to try the sausages and loved them. Every year, he would make a big batch and i was lucky enough to have them a few times.

• 
  @OurFinalFreezer4 ай бұрын

  Thank you so much for sharing your remembrance of Bob. He was truly an amazing man who touched so many lives. Also, awesome to hear from fellow Daytonians!

• 
  @dorothygrierson27404 ай бұрын

  This has to be the most informative channel ever. And their are some very good ones on here. Thank you guys so much .I adore sausage but I’m diabetic now I can make my own without the nasties that make me I’ll. thank you ,much love ❤

• 
  @OurFinalFreezer4 ай бұрын

  I'm so glad that this channel is benefiting you on your journey to making high-quality food that's good for your health too! Thank you for watching!!

• 
  @richhansen86174 ай бұрын

  Looks great, I'm adding cabbage to the grocery list. Growing up we always had Campbell's Tomato Soup with a little brown sugar and vinegar added to it on our cabbage rolls, I have been using a 50/50 blend with the crushed tomatoes.

• 
  @OurFinalFreezer4 ай бұрын

  Love it! I bet the crushed tomatoes adds a great texture

• 
  @richhansen86174 ай бұрын

  Looks amazing, will be trying this one soon.

• 
  @OurFinalFreezer4 ай бұрын

  Let us know how it goes!

• 
  @vaazig4 ай бұрын

  8 dollars? 😱 I get the same quantity from my local supermarket for £1 and it's alive. I love making bigos, but also use the sauerkraut for all kinds.

• 
  @OurFinalFreezer4 ай бұрын

  Yeah, the price is pretty ridiculous, but it's worth it for what we can get where we are!

• 
  @vaazig4 ай бұрын

  @@OurFinalFreezer No polish/Lithuanian shops around who might sell fresh sauerkraut with live culture? The taste is so different and good. Then we forget about it in the fridge and goes so funky.

• 
  @OurFinalFreezer4 ай бұрын

  There are some small producers of sauerkraut in our area, but when it comes to the grocery store, this is as good as it gets. 😊

• 
  @lailahepburnandmischka2 ай бұрын

  I just bought my first jar of sauerkraut.... I got it from a place that sells largely Polish stuff :)

• 
  @OurFinalFreezer2 ай бұрын

  @@lailahepburnandmischka Awesome!

• 
  @stelioskamanis44695 ай бұрын

  Όλα αντιγραφές

• 
  @willmegehee5 ай бұрын

  Thanks BG, I made this today. Very nice flavor. I used 1/3 venison and the rest Boston butt with a little extra fat trimmings. Also used half home grown paprika to the paprika amount that added some heat. Very very nice recipe and for my first time making sausage in casings it turned out really good. Thanks for sharing and inspiring others!

• 
  @OurFinalFreezer5 ай бұрын

  Love it! Nice variation ❤️

• 
  @johakimryberg16525 ай бұрын

  pink salt is that the old way. prob not needed =)

• 
  @dicksatan64445 ай бұрын

  Ever change it up with marjoram, mustard seed, or?

• 
  @OurFinalFreezer5 ай бұрын

  Haven't tried that, but sounds delicious! We're too hung up on garlic 😅

• 
  @Trumpetmaster775 ай бұрын

  New subscriber here!

• 
  @OurFinalFreezer5 ай бұрын

  Glad to have you! 😃

• 
  @estebanrivera12276 ай бұрын

  The only thing is that it's cured pork loin. So my question is, do you call any cut of pork that has been cured bacon?

• 
  @OurFinalFreezer6 ай бұрын

  Calling this peameal bacon is really a colloquialism, because there's three sections on the hog that are called bacon: belly bacon, jowl bacon, and peameal bacon. Ham is cured as well, but it's not called ham bacon. I would really only call belly and jowl meat that is cured "bacon," because it's alternating layers of fat and muscle. Everything else that's cured on the hog should be called something else. Great question!

• 
  @mattprom83186 ай бұрын

  I have hot smoked bacon but would love to get into cold smoking bacon. My questions are when I hot smoked the bacon I let it sit in a tub of water after the 7 days of curing over night before I smoked it to get as much of the salty ness out as I could. With this recipe is that necessary? Also you say you add an extra gram or two of cure mixture to your bags as you load them. Could you also add an extra gram or so of prauge powder to the overall cure mixture? I guess in short can you add to much prouge powder?? I loved the video I’m just nervous and want to make sure I have all my basses covered before I dive into the cold smoking world!

• 
  @OurFinalFreezer6 ай бұрын

  Great question Matt! You don't need to let the bellies soak overnight with this recipe. Since the cure is measured for each piece, you only need to rinse off the cure and pat dry. If you soaked the bellies, they wouldn't be salty enough for the finished product. I would not add an extra gram of Prague powder because the recipe is already at the USDA limit for sodium nitrite.

• 
  @pcartier25677 ай бұрын

  Dude you gotta cook that like a roast. 325f for 50-60 min then rest and slice mmm😊🇨🇦 Then make your sandwiches

• 
  @OurFinalFreezer7 ай бұрын

  That works too! We'll have to try it and see how it stacks up to pan frying.

• 
  @lukehayvaz91947 ай бұрын

  How about some volumes rather than mass. Like 1/4 cup of salt per 5 lbs?

• 
  @OurFinalFreezer7 ай бұрын

  Unfortunately, different salts have different densities. So a 1/4 cup of Morton's kosher salt has a different mass than a 1/4 cup of Diamond Crystal. Measuring by mass is really necessary for this process.

• 
  @zw2467 ай бұрын

  As an American I got so excited seeing this video in my feed. I was literally going "Wait ?!?!? This is possible to try and make at home?!?! If I ever get the chance to visit Canada, I'd plan my day around trying local food than sight seeing lol

• 
  @OurFinalFreezer7 ай бұрын

  I hope you try to make it yourself! Enjoy and let us know how it goes!

• 
  @zw2467 ай бұрын

  @@OurFinalFreezer absolutely will !! Thank you for posting ! I can’t wait to try. It’s the closest I can get to the market in Toronto.

• 
  @tonyb837 ай бұрын

  What size casing did you use?

• 
  @OurFinalFreezer7 ай бұрын

  We use standard hog casing, which is about 32 mm.

• 
  @dbor84328 ай бұрын

  Great video! How much sausage do you make a year?

• 
  @OurFinalFreezer8 ай бұрын

  It varies, but usually a couple hundred pounds. We have a lot of help! We get family and friends together several times throughout the fall and winter to get it all done.

• 
  @dbor84328 ай бұрын

  What a great family project! I’m going to see if I can start a new family “ tradition “!!!

• 
  @OurFinalFreezer8 ай бұрын

  Awesome! Good luck!

• 
  @chandraramphal11798 ай бұрын

  Shoot ,I feel like I am in a math class lol.

• 
  @OurFinalFreezer8 ай бұрын

  That's the long con 😅

• 
  @trimbaker18938 ай бұрын

  thank you. I have my grandmothers recipe for kielbasa. I will be making some soon. Nice video. : )

• 
  @OurFinalFreezer8 ай бұрын

  Awesome! Sounds delicious!

• 
  @michaelw72498 ай бұрын

  I'm sorry I clicked and made the 4th viewer. My kids wanted to see what kind of hand tools you used then you had to tell about your $hi##y spatula. Thanks

• 
  @OurFinalFreezer8 ай бұрын

  Sorry about that! I usually am pretty good about putting in the bleeps. This one slipped through.

• 
  @michaelw72498 ай бұрын

  @@OurFinalFreezer Thanks for that. If you're good about the bleeps, I'll resubscribe. I always watch this kind of stuff with the kids. 👍

• 
  @pzahyu2738 ай бұрын

  Hello from the Philippines. I learned more from you classroom style videos then other videos out there on utube. The salt ratios you provide are a huge help. Please make more content.

• 
  @OurFinalFreezer8 ай бұрын

  Will do!

• 
  @3FAZNI9 ай бұрын

  One cup of granulated garlic per 10 pounds of meat? Thats 3.7%. Are you kidding me.

• 
  @OurFinalFreezer9 ай бұрын

  Nope. We use that much. It's a lot.

• 
  @bradandmonica9 ай бұрын

  Can't think of a better tribute to Bob and his wife than you sharing this for many people to enjoy over the interwebs. Will be making this tonight!

• 
  @OurFinalFreezer9 ай бұрын

  So happy to hear that! Enjoy!

• 
  @RevSquatchFultz10 ай бұрын

  When grinding bay leaf you can also put in black peppercorns grin both at once and it's easier.

• 
  @OurFinalFreezer10 ай бұрын

  I like the technique but I think the pepper would be too strong for my preference. Thanks for sharing the idea!

• 
  @jcindestin861110 ай бұрын

  do you smoke it, after thawing?

• 
  @OurFinalFreezer10 ай бұрын

  We don't. You could, but we prefer this one unsmoked.

• 
  @jcindestin861110 ай бұрын

  I've always smoked mine, but going to have to try your way now👍

• 
  @OurFinalFreezer10 ай бұрын

  Hope you like it!

• 
  @ezell831110 ай бұрын

  It had been too long.

• 
  @ezell831110 ай бұрын

  I was glad to get this notification today. Hope all is well.

• 
  @Vedexent_10 ай бұрын

  Just in time - I need some better scales, and it's getting cool enough to cure/smoke sausage again :D Is it possible to get brands or links to the scales you use?

• 
  @OurFinalFreezer10 ай бұрын

  I've added the buying links into the video description. Hope that helps!

• 
  @sherlockbonez10 ай бұрын

  Also good to add to a BLT for some extra meat.

• 
  @OurFinalFreezer10 ай бұрын

  Excellent idea 💡

• 
  @nicolenew170811 ай бұрын

  AMAZING

• 
  @OurFinalFreezer10 ай бұрын

  Thank you

• 
  @hawnjoe92511 ай бұрын

  mahalo for sharing 🌺🤙🌺aloha

• 
  @2005Pilot Жыл бұрын

  What the heck does 911 have to do with having your bacon sliced??

• 
  @OurFinalFreezer Жыл бұрын

  New regulations from the department of Homeland Security prohibit meats cured at home to come into contact with meat slicing equipment for commercial purposes, to mitigate attempts to carry out bioterrorist attacks. 🤷‍♀️

• 
  @demarkusdavis3789 Жыл бұрын

  Love love love

• 
  @OurFinalFreezer Жыл бұрын

  Love

• 
  @Bugnetblue Жыл бұрын

  Dry cure is the only way I cure. It is perfect for peameal bacon, chicken, steaks and anything porky. It just gives a more accurate result. Nice to see you use split peas. The traditional way to make it.

• 
  @OurFinalFreezer Жыл бұрын

  Excellent! Thanks for watching 😃

• 
  @jonyawira Жыл бұрын

  Looks like Kenyan Mutura (African Sausage)

• 
  @BeeRich33 Жыл бұрын

  Peameal here in Toronto is not cured. Simply brined. You can mix your dry ingredients in the blender as well.

• 
  @johnyikes7586 Жыл бұрын

  Best instructional video ever. Not trying to entertain or over explain to keep us watching longer. Thanks for respecting your viewers. On my way to Costco for a belly!

• 
  @OurFinalFreezer Жыл бұрын

  Thank you! Good luck on your endeavors!

• 
  @toddsuter3783 Жыл бұрын

  How was the bind/texture? I have a feeling that much vinegar would denature proteins and the sausage will end up quite mealy.

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  @OurFinalFreezer Жыл бұрын

  It is certainly a different texture, but it still has enough binding to hold together.