How To make Sausage 2

Celebrate Sausage S02E27 - Italian Chicken & Basil Sausage

#celebratesausage

Today we are making the Italian Chicken & Basil Sausage. You can find a printable recipe (with adjustable quantities) here:


items used in this video:
Calabrian Pepper Powder:
Sausage Maker Vacuum Sealer:
Kitchen Boss Sous Vide:
Ommo Large Capacity Air Fryer:
Knives:
Sausage Grinder:
Sausage Stuffer:
Accurate Scale for spices:
Large Capacity Scale:
Custom Cutting Board: (use discount code 2GUYS15 at check out for 15% off ????)


Take advantage of the discounts that this year's sponsor's are offering:
Thermaworks (Discount Expires 11/30/21): (USE DISCOUNT CODE ---- CelebrateSausage )
The Sausage Maker (expires October 31st 2021): (USE DISCOUNT CODE ---- 2GUYS10 for 10% off order)
Dalstrong Knives: (10% off your order by clicking the link)
Smokin-It Smokers: (USE DISCOUNT CODE --- ChefEric2021)
Hailey Homes Cutting Boards: (USE DISCOUNT CODE --- 2GUYS15 at check out for 15% off ????)
Jende Industries: (USE DISCOUNT CODE --- 2Guys for a 10% discount off anything in your cart)


If you would like to support our work you can do so in several ways:
1. Like, Subscribe, and share this video
2. Use our amazon link to get to amazon to make your purchases:
3. You can help support our channel through PayPal:
4. Patreon (where you get all sorts of cool discounts from companies your most likely already buying from:



Here are a few more things we use in our projects:

AMAZON LINKS:
ICucina Table top Grill:
Kitchen Boss Sous Vide:
Ph Meter by Apera Instruments:
Sharpening Lapping Plate for sharpening knives and plates:
Heavy Duty Vac Sealer:
Smokin-It Bella's Cold Smoke Generator
Economical precision scale:
Meat Slicer:
Vitamix 750 Heritage Pro Model
Edge Pro Professional knife sharpening Kit #3
Iwatani Professional Chef Torch
InkBird Controllers temp & Humidity
Dehumidifier Eva Dry 1100
Cool Mist Humidifier:
Govee Temperature/Humidity Monitor:
Iodophor sanitizer:
Large chamber Vacuum Sealer
Butcher Twine & Dispenser:
Robot Coupe Food Processor (high end):
Hobart Edge Deli Slicer (high end):

EQUIPMENT LINKS
1.5hp #22 Meat Grinder:
#12 Economical Meat Grinder:
5# sausage stuffer:
20# Electric Sausage Stuffer:
Stainless Steel Dutch Cheese Press:
33# capacity scale:
Hand heald vac sealer:
Heavy Duty Vac Sealer:
Thermapen Mk4 -
DOT Kitchen Temperature Reader -
Signals (4 Channel Temperature Probe) -
Extra Big and Loud Kitchen Timer/Alarm -


Thank you for watching. If you are new here consider subscribing and clicking that notification bell. If you have any questions about anything you saw feel free to reach out or leave me a comment in the comment section. See you in another video.
Eric

(Some of these links are affiliate links. This means we get a small commission if you make a purchase using the links we provide. This really helps support our channel at no cost to you. Thank you in advance)

Celebrate Sausage S02E02 - Jalapeno Cheddar Smoked Sausage

#celebratesausage

Thank you Dalstrong for sponsoring this video. Check them out and claim your discount here: (10% off your order by clicking the link)

Today we are making Jalapeno Cheddar Smoked Sausage. You can find a printable recipe (with adjustable quantities) here:


If you have any suggestions for next years Series be sure to leave them in the comment section below.

Take advantage of the discounts that this year's sponsor's are offering:
Thermaworks (Discount Expires 11/30/21): (USE DISCOUNT CODE ---- CelebrateSausage )
The Sausage Maker (expires October 31ts 2021): (USE DISCOUNT CODE ---- 2GUYS10 for 10% off order)
Dalstrong Knives: (10% off your order by clicking the link)
Hailey Homes Cutting Boards: (USE DISCOUNT CODE --- 2GUYS15 at check out for 15% off ????)
Smokin-It Smokers: (USE DISCOUNT CODE --- ChefEric2021)
Jende Industries: (USE DISCOUNT CODE --- 2Guys for a 10% discount off anything in your cart)


items used in this video:
Knives:
Sausage Grinder:
Sausage Stuffer:
Digital Smoker:
Cold Smoke Generator:
Accurate Scale for spices:
Large Capacity Scale:
Custom Cutting Board: (use discount code 2GUYS15 at check out for 15% off ????)

If you would like to support our work you can do so in several ways:
1. Like, Subscribe, and share this video
2. Use our amazon link to get to amazon to make your purchases:
3. You can help support our channel through PayPal:
4. Patreon (where you get all sorts of cool discounts from companies your most likely already buying from:



Here are a few more things we use in our projects:

AMAZON LINKS:
Ph Meter by Apera Instruments:
Sharpening Lapping Plate for sharpening knives and plates:
Heavy Duty Vac Sealer:
Smokin-It Bella's Cold Smoke Generator
High End Accurate scale to .01g:
Economical precision scale:
Meat Slicer:
Vitamix 750 Heritage Pro Model
Edge Pro Professional knife sharpening Kit #3
Iwatani Professional Chef Torch
InkBird Controllers temp & Humidity
Dehumidifier Eva Dry 1100
Cool Mist Humidifier:
Govee Temperature/Humidity Monitor:
Iodophor sanitizer:
InkBird Sous Vide:
Commercial grade Sous Vide:
Large chamber Vacuum Sealer
Butcher Twine & Dispenser:
Robot Coupe Food Processor (high end):
Hobart Edge Deli Slicer (high end):

EQUIPMENT LINKS
1.5hp #22 Meat Grinder:
#12 Economical Meat Grinder:
5# sausage stuffer:
20# Electric Sausage Stuffer:
Stainless Steel Dutch Cheese Press:
33# capacity scale:
Hand heald vac sealer:
Heavy Duty Vac Sealer:
Thermapen Mk4 -
DOT Kitchen Temperature Reader -
Signals (4 Channel Temperature Probe) -
Extra Big and Loud Kitchen Timer/Alarm -


Thank you for watching. If you are new here consider subscribing and clicking that notification bell. If you have any questions about anything you saw feel free to reach out or leave me a comment in the comment section. See you in another video.
Eric

(Some of these links are affiliate links. This means we get a small commission if you make a purchase using the links we provide. This really helps support our channel at no cost to you. Thank you in advance)

Making Classic Summer Sausage (Fermented & Semi Dried)

In todays video we will be making a more classic version of this sausage. What I mean by that is we will not be using souring agents to achieve a tangy flavor. We will be fermenting this sausage and allowing the bacteria to drop the pH for us. This will give us that tangy quality that we have come to love. I know it may seem like a lot of steps but I will take you through each one and if you follow my lead on this one you will be enjoying your very own house crafted summer sausage. PS: This is a great way to use some wild game!! (venison, elk, moose, bear)

This recipe is has been adapted from The Art of Making Fermented Sausages By Stanley Maianski

This is for 5 pounds

Lean Pork 1192g
Lean Beef 511g
Back Fat 567g
Salt 57g
Cure #1 6g
Dextrose 20g
Table Sugar 11g
Black Pepper 6g
Corriander 5g
Mustard Seed 9g
All Spice 4g
Nutmeg 2g
Garlic Powder 4g
Non Fat powdered milk 30g
F-RM-52 Starter Culture 1/4 tsp in 1/4 cup of distilled water (let wake up for 30 minutes)

1. Chill meat and fat. Grind through 5mm plate
2. Get seasonings together, Hydrate your casings (I used 76mm synthetic), and get the starter culture ready.
3. Set up fermentation area (you want a temp of 75F-95f with high humidity for at least 24-48 hours) Oven with light on and a pan of water works generally
4. Mix meat (make sure it's below 36F), add seasonings, starter culture
5. Ferment for 24-48 hours. Ph should be below 4.8 by this time (mine took 30 hours at 85F)
6. Once pH target is reached smoke the summer sausage slowly. I use pecan and hickory and stairstep my cooking temps. It looks like this:

110F - 1 hour (introduce warm smoke)
125F - 1 hour
145F - 2 hours
155F - 2 hours
175F - till internal reaches 143

7. After it's finished smoking dunk in cold water and let bloom for 2 hours at room temperature.
8. Finally hang in and area that's 50-70F with high humidity for 1 to 2 weeks (depending on how dry you want it)


If you would like to support our work (and receive lots of discounts from companies that you're probably already buying from) visit us at Patreon:

Knives that we recommend
Kotai Chef Knife:
For 15% off your order use the discount code: 2guys

We get all of our sausage making supplies from the sausage maker
You can visit their website here:

The largest selection of the best quality casings for sausages/salami:

We get all of our cheesemaking supplies from The New England Cheesemaking Company.
You can visit their website here:


Also be Sure to check out our Amazon Store front to see all the things we use:

(These are Amazon affiliate links. This means we get a small commission if you make a purchase using the links we provide. This really helps support our channel at no cost to you. Thank you in advance)

Apera pH Meter w/meat probe (Bluetooth):
InkBird Controllers temp & Humidity:
Sausage Pricker:
Dehumidifier EvaDry 1100:
Dehumidifier Eva Dry 2200:
Hygrometer for chamber:
Cool Mist Humidifier:
Meat Grinder We use the #22
Small Sausage Stuffer 5#
Edge Pro Professional knife sharpening Kit #3
Wusthof Boning Knife:
Iwatani Professional Chef Torch:
Ink Bird Sous Vide:
Bella's Cold Smoke Generator:


Accurate Thermometers

Thermapen Mk4 -
DOT Kitchen Temperature Reader -
Signals (4 Channel Temperature Probe) -
Extra Big and Loud Kitchen Timer/Alarm -



Thank you for watching. If you are new here consider subscribing and clicking that notification bell. If you have any questions about anything you saw feel free to reach out or leave me a comment in the comment section. See you in another video.
Eric

Canadian Smokies | Celebrate Sausage S03E21

@duncanhenry
Today we are making the Canadian Smokie

Great big thanks to Duncan Henry. Be sure to check out his You Tube Channel
Show him some love by subscribing and let him know that 2 Guys & A Cooler sent you.


You can find a printable recipe here:


Visit the Sausage Maker for all your sausage making supplies:
Use the coupon code 2GUYS10 for a discount off your purchase


If you are interested in an online course for meat processing/sausage making be sure to browse the different courses that Meredith Leigh offers:

Support the Channel with Patreon ►
Merch ►
Reddit ►
Amazon Shop ►


►OUTDOOR COOKERS
Smokin-It Bella's Cold Smoke Generator:
Digital Smoker (I use the 4D WIFi):
Kamado Ceramic Grill:

►SAUSAGE & SALAMI STUFF WE USE
Kotai Chef Knife: (for 15% off use discount code - 2guys )
Thermapen Mk4 (meat thermometer) -
Ph Meter by Apera Instruments:
Sausage Stuffers:
Meat Grinder:
Meat Mixer:
Meat Slicer:
Stuffing Horn Cleaner:
Small accurate Scale for spices:
Large Capacity Scale (33 pounds):
Heavy Duty Vac Sealer:
Drying rack and tray:
Custom Cutting Board:
Butcher Twine & Dispenser:
InkBird Controllers temp & Humidity
Dehumidifier Eva Dry 1100
Cool Mist Humidifier:
Govee Temperature/Humidity Monitor:
Iodophor sanitizer:





Thank you for watching. If you are new here, consider subscribing and clicking that notification bell. See you in another video.
Eric

(Some of these links are affiliate links. This means we get a small commission if you make a purchase using the links we provide. This really helps support our channel at no cost to you. Thank you in advance)

When sausage meets tteokbokki

#shorts #koreanstreetfood #tteokboki

Sotteok Sotteok (sausage + rice cake) is one of the most popular Korean street foods. It's so interesting to see how Korean street food has evolved. Back in the day, it was only rice cake on a skewer and today it combines rice cake and sausage ????

Recipe:
4 skewers
12 rice cakes
12 small sausages

For the sauce, mix 1 tbsp gochujang, 3 tbsp ketchup, 3 tbsp brown sugar or corn syrup or honey. I prefer brown sugar for the sauce. Add 1/2 tbsp soy sauce, 1/2 tsp chopped or crushed garlic and 1 tbsp water.

Blanch the rice cake and sausages in boiling water for 2-3 minutes. Let water drain and transfer them into separate bowls. Make cuts in the sausages. Skew rice cake and sausage in the following order: sausage (so) - rice cake (tteok) - sausage - rice cake - sausage - rice cake. Cut slits in sausages. This prevents oil splatter when frying the skewered sausages.

Fry the skewered rice cake and sausages in a heated pan with oil until golden. In a pan, mix gochujang, ketchup, brown sugar, soy sauce, garlic and water. Then, cook while stirring only for a few seconds over medium heat.

Brush the sauce over the skewers. You can also add some hot dog mustard (or mustard of your choice) and ketchup on top. Sprinkle some toasted sesame seeds or peanuts and enjoyyy ????

How to Make Sausage like a PRO With a Kitchen Aid | Celebrate Sausage S03E08

Today I'm going to show you how to make sausage like a pro using your kitchen aid grinder attachment.

Be sure to check out Petra Tools Battery operated backpack sprayers:
Use the coupon Code 2GUYS for $15 bucks off your order!

You can find a printable recipe and the detailed tips here:


I feel obligated to tell you that using a grinder attachment (albeit an affordable option), is possibly the worst option for making sausages. It is VERY difficult to make great sausages with this unit. I will post the link of the one I used but my advice here would be to save your money and get a small grinder and a small, dedicated sausage stuffer. You will thank me later!!

Kitchen Aid 6qt:
Kitchen Aid Grinder Attachment:

When you are ready to step up your game here's some Sausage stuffers and Grinders that are quality machines and worth the money (also you can use the coupon code 2GUYS10 for a discount off your order)

Sausage Stuffers:
Meat Grinder:


Visit the Sausage Maker for all your sausage making supplies:
Use the coupon code 2GUYS10 for a discount off your purchase



If you are interested in an online course for meat processing/sausage making be sure to browse the different courses that Meredith Leigh offers:

Support the Channel with Patreon ►
Merch ►
Reddit ►
Amazon Shop ►


Items we use often:
Kotai Chef Knife: (for 15% off use discount code - 2guys )
Kamado Ceramic Grill: grillagrills.pxf.io/kjrkWx
Thermapen Mk4 (meat thermometer) -
Sausage Stuffers:
Meat Grinder:
Stuffing Horn Cleaner:
Butcher Twine & Dispenser:
Small accurate Scale for spices:
Large Capacity Scale (33 pounds):
Heavy Duty Vac Sealer:
Drying rack and tray:
Custom Cutting Board:
Ph Meter by Apera Instruments:
Smokin-It Bella's Cold Smoke Generator:
Digital Smoker (I use the 4D WIFi):
Meat Slicer:
InkBird Controllers temp & Humidity
Dehumidifier Eva Dry 1100
Cool Mist Humidifier:
Govee Temperature/Humidity Monitor:
Iodophor sanitizer:
Robot Coupe Food Processor (high end):




Thank you for watching. If you are new here, consider subscribing and clicking that notification bell. See you in another video.
Eric

(Some of these links are affiliate links. This means we get a small commission if you make a purchase using the links we provide. This really helps support our channel at no cost to you. Thank you in advance)