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• 
  @kprowler10 сағат бұрын

  Excellent information, as always. Have you considered using a briner bucket for your bacon?

• 
  @JustMe-014 күн бұрын

  I love learning new techniques. thanks for sharing!

• 
  @ArtisanCook4 күн бұрын

  Thanks for watching!

• 
  @RickJuniorO7 күн бұрын

  I've never cooked a pizza from nothing before! But now I definitely want to try! Making a deep dish would be so cool as I remember trying one in Chicago, but it seems so complicated, haha! My father is well versed in baking, so I'll get his help with the dough. Thank you yet again for a great video and inspiration! We dont have many "Chicago-style deep dish" restaurants around here, haha, so we must make our own!

• 
  @ArtisanCook7 күн бұрын

  Thx for the comment! Guess what? I made this together with my Son for his birthday! It was easy and super fun, I think you and your Dad will have a good time trying it! This is a very good dough for deep dish, and will give two maybe 12" ones. My son said he wished we had done one. You'll need the whole sauce amount for one deep dish though, as they use a lot of sauce. So either use a larger can of tomato sauce, or cut dough recipe in half and make one. Good luck, post again if you make it, I'd love to see!

• 
  @RickJuniorO7 күн бұрын

  @ArtisanCook Thank you for that extra information, I totally forgot how much sauce goes into one of thoes pies, I will definitely remember that now! Also, happy birthday to your son! My birthday was 3 months back, and my father and I also had a similar celebration, but we made a "Duck à l'orange" inspired by Julia child! She was his favorite American cook, and honestly, my birthdays are more about spending time with him and doing what he enjoys. I hope you two had a great time making thoes pizzas, they looked amazing, and I'll definitely try and post a video or picture on my community page when we finish the pizza! Merci pour tout, encore!

• 
  @ArtisanCook6 күн бұрын

  👍

• 
  @bowloframen5157 күн бұрын

  What do you do with the rest of the pork Butt after cutting the fat cap off?

• 
  @ArtisanCook7 күн бұрын

  Browse around my channel and look at all the other videos of making sausage ;)

• 
  @alteredLori8 күн бұрын

  thank you sir, short and to the point! You are amazing!

• 
  @ArtisanCook8 күн бұрын

  Thx ;)

• 
  @aslamfareed331511 күн бұрын

  Great stuff. Tqvm for sharing

• 
  @ArtisanCook11 күн бұрын

  You are so welcome!

• 
  @frankpeter685111 күн бұрын

  You directed me here from the curing forums. Thank you ...From your new subscriber!!

• 
  @ArtisanCook11 күн бұрын

  Thanks for subbing! I hope this will work for you. Sometimes I just do the dry Equilibrium method, and do all calculations just on meat weight. But I never feel the salt etc gets evenly into meat. So I like to add a bit of water and put it all in a bag, feels like more even distribution. Buckboard bacon is, IMO, even better than belly bacon. You can get good fat, bit still get more meat on a strip. And of course $1.49 a pound for pork butts is better than the $5 I see bellies go for. Feel free to hit me up with questions, and I look forward to you posting some good results on that forum!

• 
  @frankpeter685111 күн бұрын

  @@ArtisanCook I definitely can see myself wanting more of your guidance!

• 
  @ArtisanCook11 күн бұрын

  👍

• 
  @kprowler12 күн бұрын

  Ive worked on this sausage recipe forever. Thank you, going to give this a shot this weekend!

• 
  @ArtisanCook12 күн бұрын

  I hope you like it, it is a great start point! I did tons of versions to arrive here. Read the video description if you haven't, I wrote a ton of info on deriving the recipe that will help you fine tune what you want!

• 
  @jim668212 күн бұрын

  Great idea Dave not bothering with casings for breakfast sausage. Thanks !!

• 
  @ArtisanCook12 күн бұрын

  Thanks, I did a review on Farmer John caseless breakfast sausage last week, and got thinking the caseless is so much easier for folks. Which made me decide to post up how I do it. Hope you try it!

• 
  @joesmith742714 күн бұрын

  WHAT GOOD IS THIS VIDEO WITHOUT THE RECIPE MEASUREMENTS? NO GOOD!!

• 
  @ArtisanCook14 күн бұрын

  It is in the description, fully written out. That way you can just reference or print. Pretty much every recipe video on youtube has the recipe written in the description, sounds like you didn't know about this...

• 
  @jim668215 күн бұрын

  Another great video Dave !!

• 
  @ArtisanCook14 күн бұрын

  Thanks for watching!

• 
  @aslamfareed331516 күн бұрын

  Looks good😊

• 
  @ArtisanCook15 күн бұрын

  Thank you 😋

• 
  @bloksoulja..209426 күн бұрын

  Put the corn tortillas in the micro for a couple sec. Enough so they can get soft and not crack Well .wrapping it around hotdog then fry ...thats how its done ..get a bowl of chilibean, boy.. you got a broke mexican dog ..

• 
  @ArtisanCook26 күн бұрын

  Good tip!

• 
  @eaglezxz335428 күн бұрын

  A favorite made many times...i double the caraway though.

• 
  @ArtisanCook28 күн бұрын

  I can completely see doing that, I love the caraway flavor. Recently I've also been convinced that an authentic version is also made with garlic. I try to stick with "authentic, official" recipes, because otherwise, food names don't convey agreed upon info, and become just bogus marketing terms. But have seen that both some garlic and paprika are used in Poland sometimes. I want to try that, and will probably double the caraway as you do, to ensure that flavor comes through! Thanks for watching and commenting!

• 
  @eaglezxz335428 күн бұрын

  Have done with garlic and fermented for a day as well( like some mennonite)....crazy simple nutmeg and lots of carraway still best for my taste. Thnx 4 the reply..happy sausage making.

• 
  @ArtisanCook27 күн бұрын

  ;)

• 
  @user-pp4in2md3d29 күн бұрын

  Too much grease naaa

• 
  @ArtisanCook28 күн бұрын

  You can do it without any fat in an air fryer, my son does it that way, just use a toothpick ;)

• 
  @tbossbae7129 күн бұрын

  Greasy AF dog....

• 
  @synergysolutions892229 күн бұрын

  Good one!😳

• 
  @ArtisanCook28 күн бұрын

  Thx! Try it out!

• 
  @user-xr8jw5bj3m29 күн бұрын

  Bruh don't play

• 
  @ArtisanCook28 күн бұрын

  Ok then! ;)

• 
  @itchingmango109529 күн бұрын

  Worst way to make crispydogs Used to eat the best ones at malthouse But it closed couple of years back😢

• 
  @tonygabagool29 күн бұрын

  Use masa to make a corn dog. It will be like an empanada

• 
  @ArtisanCook28 күн бұрын

  Those are good too, just not as fast. Thx for comment!

• 
  @Chimpanzees12329 күн бұрын

  This is an abomination.

• 
  @Apenny9929 күн бұрын

  Least greasy Tex mex food

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  @ArtisanCook28 күн бұрын

  You can do it without any fat in an air fryer, my son does it that way, just use a toothpick ;)

• 
  @isa2229 күн бұрын

  I've been making these for years different but same Mexican hotdog

• 
  @ArtisanCook29 күн бұрын

  Yep, just a silly video I know, everyone makes them ;) But my son wanted one, his GF hadn't seen one before, thought I might as well video it ;) Thx for commenting.

• 
  @rickf.9253Ай бұрын

  Thanks Dave, I've been looking for a good pretzel recipe that doesn't use lye.

• 
  @ArtisanCookАй бұрын

  Glad you liked it!

• 
  @user-nn7kg7qf3i27 күн бұрын

  Thanks for the video I make pretzels I started a few weeks ago always Looking for different recipe.

• 
  @ArtisanCook27 күн бұрын

  You're welcome ;)

• 
  @wassafatmaghribiainamericaАй бұрын

  Mashallah Tabarkallah thank you for sharing 🎉🎉

• 
  @ArtisanCookАй бұрын

  You're welcome, thank you for watching ;)

• 
  @D34THW41K3RАй бұрын

  A tip for pouring the oil out of those styles of cans I learned in an auto shop, turn it around/flip it in your hand; make it so the pour spout is at the very top of the pour, like inside your palm if you're over-handing it instead of the bottom of your hand, way less spillage that way.

• 
  @ArtisanCookАй бұрын

  Great tip! Thanks!

• 
  @657048bravoАй бұрын

  Weird

• 
  @ArtisanCookАй бұрын

  What's weird?

• 
  @657048bravoАй бұрын

  @@ArtisanCook i never ate or experienced this type of dish in all my 67 years and i live in the heart of these type of creations. Please dont get me wrong. I didnt say it was not good to eat but something new i never tried or probably won't experience in my life.

• 
  @ArtisanCookАй бұрын

  Gotcha! Thx for watching ;)

• 
  @fv1291Ай бұрын

  Can you eat it without casing it?

• 
  @ArtisanCookАй бұрын

  Absolutely! In fact... we liked the test patty before smoking it almost as much as the the smoked sausage. My wife liked it fresh as a patty better, actually! Tastes like wonton filling or shu-mai Chinese dumplings.

• 
  @albertoamador7124Ай бұрын

  Way to go Dave! Great Job! Greetings from Colombia.

• 
  @ArtisanCookАй бұрын

  Hey, thanks! Glad you liked it!

• 
  @laina6219Ай бұрын

  I learned in 1970's and 1980s to use garlic press with back end of knife..on garlic press. Less time sharpening of knives.

• 
  @ArtisanCookАй бұрын

  THIS IS SO SIMPLE! Great idea, can't believe it didn't occur to me, thanks much, will use this tip!

• 
  @RickJuniorOАй бұрын

  ah Soupe à l'Oignon Gratinée, mon préféré soupe! Such a well done video, and very informative! Your cooking reminds me of my father, which is quite a feat since we live a whole continent away haha. From the chopping and sharpening to the tip about not burning the butter, you remind me not just of my father, but of professional cooking! Thank you! Merci!

• 
  @ArtisanCookАй бұрын

  Oh thank you! What a wonderful comparison, Merci!

• 
  @dcongdon2294Ай бұрын

  Garbage oils not fit for human consumption.

• 
  @ArtisanCookАй бұрын

  Ok

• 
  @Martin_PriesthoodАй бұрын

  👍👌

• 
  @ArtisanCookАй бұрын

  Thx ;)

• 
  @joannecabe35292 ай бұрын

  Do you have the amount of each spice for the -5 1/2 # of meat?

• 
  @ArtisanCookАй бұрын

  Hi, look in the video description, the recipe is there. All items expressed as a % of meat weight, so 1.9% salt dor 1000g meat is 19g salt, etc. You'll have to do some calcs for any odd weights you choose to use. I recommend you do all weights in grams, makes all recipes waaaayyy easier. Do it! ;)

• 
  @kprowler2 ай бұрын

  Very much enjoying your content!

• 
  @ArtisanCook2 ай бұрын

  Glad you enjoy it!

• 
  @judym.nichols102 ай бұрын

  And curried chicken - my favorite too! I did like and subscribe so I should be entitled to these buggre recipes! I did NOT get the terraki recipe Jim speaks of - may have deleted because I didn't know it was you I am loving your "show" here!!😊

• 
  @ArtisanCook2 ай бұрын

  Thx ;) Click on my channel name, ArtisanCook, and browse around the videos, you can see them all there and find them later if desired ;)

• 
  @ArtisanCook2 ай бұрын

  Might be the best meat for the money, tender, juicy, flavorful! This is a great recipe with a German flavored gravy and vegetables for pork coppa. See this video for a full description on how to find and get the coppa muscle from a pork shoulder, aka pork butt: kzread.info/dash/bejne/a5ZlrJRmfMjdlrQ.htmlsi=8NZcWrQEtoxUZAld

• 
  @ArtisanCook2 ай бұрын

  This is a great recipe to use some venison, if you're getting tired of old standbys! Good Korean BBQ flavors, but without going too far, so the venison flavor is still there and folks adverse to heat will enjoy. Korean red pepper is very mild, closer to paprika than cayenne pepper.

• 
  @dennyo77982 ай бұрын

  Dave, I hope the family didn't have to wait too long letting the pasta get cold! Very nice description for details. Thanks, my Meatgistics friend!

• 
  @ArtisanCook2 ай бұрын

  It all came together for timing :) I recorded it showing timing for sauce, 6 min pasta boil, and sausage... pacing and timing is important for cooking. But my family critics said, "Booo! Too long!" So I had to edit it down ;)

• 
  @rickf.92532 ай бұрын

  Looks delicious!

• 
  @ArtisanCook2 ай бұрын

  It is!

• 
  @2guysandacooler2 ай бұрын

  Very good tutorial!! That ECA will certainly get that tangy fermentation flavor!! Very well done sir!!

• 
  @ArtisanCook2 ай бұрын

  Thanks so much Eric, you've been a great mentor and inspiration, you're the very best-- content, production, knowledge, professionalism, my favorite channel by far! Thx for your kind comment ;)

• 
  @coloradosunsa2 ай бұрын

  Thanks for another great video Dave!

• 
  @ArtisanCook2 ай бұрын

  Thank YOU for watching, glad you enjoyed!

• 
  @salmonmaster2 ай бұрын

  Good job! So 45% weight loss makes for a shelf stable product? When do you weigh it? After stuffing, then after drying?

• 
  @ArtisanCook2 ай бұрын

  I weigh it after stuffing all piled on a tray. Then again after pulling it all from the smoker. For salami, you usually weigh individual chubbs, but a pile of sticks all together. Shelf stability is tricky, you actually need to know the Aw, or Water Available, which is the water that is not chemically bound up and thus is available to pathogens to grow. The FDA uses 0.85 Aw to decide if a food is shelf stable unrefrigerated. The Aw is actually a measurement of the water vapor pressure of the food vs. distilled water, and is expensive to measure--cheapest meter I have found is over $700! As the pH gets lower, which inhibits bacterial growth, the Aw can be higher and still be shelf stable. Most home salami makers use the time tested drying weight loss of 35-40%, along with a pH of 5.3 or below, for a salami to be "done". To be extra sure on my guess with these (I don't have an Aw meter), I went for pH 4.8 and 45% weight loss, which is pretty deep into safe territory. Wouldn't work for salami, but is a good tang and dryness for snack sticks!

• 
  @coloradosunsa2 ай бұрын

  The pork tenderloin that I've been making gets to about 45-50% before I clean it up and rebag it to equalize. The flavor is more concentrated than a moist product you can buy but I feel it is safer when left out. I really need to test the pH of this last batch next week before shipping off a sample.

• 
  @ArtisanCook2 ай бұрын

  Sounds tasty!

• 
  @kprowler2 ай бұрын

  Do you have a link for the Smooth Acid blend, ECA/ELA/trelahose mix? Great video, going to give this a shot.

• 
  @ArtisanCook2 ай бұрын

  Sure do, here ya go! This is Walton's, a great meat processing supply store with fantastic customer service. I brought this ELA mix to their attention, and they started carrying it for me, much easier to source now! I use about 2% of meat weight, so 20g acid per 1000g meat. This gives around pH 4.8 I'd guess. I should go measure that... waltons.com/smooth-acid/

• 
  @kprowler2 ай бұрын

  @@ArtisanCook Thank you very much! It is ordered. Looking foward to more content!

• 
  @ArtisanCook2 ай бұрын

  Hope it works well for you, I like it better than citric acid.

• 
  @MoovinOnEstateSales2 ай бұрын

  I love cumin, but not for this type sausage - good choice of spices!

• 
  @ArtisanCook2 ай бұрын

  Same here!

• 
  @ndmike2 ай бұрын

  Looks great!

• 
  @ArtisanCook2 ай бұрын

  Thanks!

• 
  @rickf.92532 ай бұрын

  Another good one Dave. Thanks!

• 
  @ArtisanCook2 ай бұрын

  Glad you enjoyed it!

• 
  @andrewbarnes55422 ай бұрын

  Salt with added salt from cure is around 2%. How would you rate the saltiness of this stick? Good looking sticks.

• 
  @ArtisanCook2 ай бұрын

  I thought it was perfect. I boosted the salt up from Marianski's original recipe, which was too bland. Landjager is 2.5-3% salt usually. The 2% total in this os exactly where I want a meat stick. Note that these were also dried to 30-40% moisture loss, which actually makes them saltier by final weight. Thanks for asking!

• 
  @ArtisanCook2 ай бұрын

  Shows how to get the classic flavor. I use red beans when I have time to soak and prepare them, but couldn't find any canned at grocery, so used pinto this time--still gives a great flavor.

• 
  @paulwimmer14832 ай бұрын

  Nice video. Very well produced and good narration. Looking forward to trying these.

• 
  @ArtisanCook2 ай бұрын

  Thank you kindly!

• 
  @coloradosunsa2 ай бұрын

  Dave - I have started to use a bit of baking soda in my casing soaking water. It really slicks up everything and I haven't had any sticking or trouble on the horns.

• 
  @ArtisanCook2 ай бұрын

  Yes, I think it really lubes things up and keeps snarls away.

• 
  @GWG85412 ай бұрын

  Dave, did you use the Bella for the smoke?

• 
  @ArtisanCook2 ай бұрын

  No, in this case I just loaded up 6oz or so of cherry into the smoker tray itself. I could have used the Bella cold smoke gen, but from what I read, kabanosy are supposed to be a mild smoke, just an hour or so. So just some chips into smoker tray was easiest. I use the Bella CSG for bacon when I want 4 or 5 hrs of smoke, its easier then. Thx for asking!