How To make Smoked Hamburger Salami Three Versions

Red Wine Salami Recipe, Step by Step with Free Recipe!

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In this video I give you the Red Wine Salami Recipe. It is a great tasting sausage that short of simulates a dried fermented salami without all the waiting and extra steps.

Here is the Red Wine Salami Recipe:

Salt 15/kg
Pepper 2g/kg
Garlic 3.5g/kg
Chilli Flakes 2g/kg
Cure #1 3g/kg
Sodium Erythorbate 0.5g/kg
Dry Red Wine 50g/kg

If you feel up to it here is a link to Patreon:



If you guys need a grinder to get you started on your home sausage making journey here is a link:



If you guys need a stuffer to make your sausage making process smother here is a link:



If you guys are looking for a nice knife set here is a link:

Traditional Italian Salami - No Nitrites or Starter Cultures | Celebrate Sausage S03E01

Today we are making a traditional Italian Salami. That means no NITRITES/NITRATES or commercially obtained starter cultures.

Check out Jende Industries for your sharpening supplies and their new guided sharpening system (J.I.G.S.):
Use coupon code 2guys at check out for a discount on your order

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

You can find a printable recipe here:

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


In this video we used:
Beef Casings 40mm:
Sausage Pricker:
Iodophor Sanitizer:
Kotai Chef Knife: (for 15% off use discount code - 2guys )
Stuffing Horn Cleaner:
Butcher Twine & Dispenser:
Small accurate Scale for spices:
Large Capacity Scale (33 pounds):
PH Meter from Apera Instruments:
Dry Curing Chamber:
Extra Large Cutting Board:
Knife Sharpening System: (use code 2guys for a discount on your order)


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►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:





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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)

How to Make the Best Sausage I've ever tasted - Holy Voodoo Jalapeño Cheddar

How to Make Sausage - Holy Voodoo Jalapeño Cheddar
This is the best sausage that I have ever tasted!

Sausage making is an art and a differentiator in Texas BBQ. Gone are the days of simply being able to offer an all beef or all pork sausage at Texas BBQ joints. In order to make the prestigious Texas Monthly Top 50 BBQ Joints list, folks have to get creative with their sausage making.
My friend Dayne Weaver, owner and pitmaster at Dayne's Craft Barbecue makes some of the best sausage you have ever tasted. He has been a Meat Church user since prior to opening his BBQ joint. He came to me with this suggestion to make a Holy Voodoo Jalapeño Sausage. Man is it good!

The sign of a perfectly created and cooked house made sausage is the snap on the casing. Spoiler Alert: You are going to like the ending of this video!

Recipe:
Meat Church BBQ Supplies: meatchurch.com
Butcher Block - Rosewood Block: rosewoodblock.com
Thermapen IR thermometer:
Dayne's Craft Barbecue:
MEAT the Masters Guest Pitmaster Videos:

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About Meat Church BBQ:
Welcome to the official Meat Church BBQ YouTube channel! Meat Church is a global lifestyle BBQ brand and has one of the largest social media reaches in the world of outdoor cooking. The unique brand offers some of the most popular craft BBQ seasonings, apparel, recipe development & live fire cooking instruction around the world. Matt Pittman is the pitmaster and the founder of Meat Church BBQ. He is an expert and respected authority on outdoor cooking. Students travel from around the world to attend BBQ schools in his private outdoor kitchen. Make sure to subscribe and enable ALL notifications!

#MeatChurchBBQ​ #HowToMakeSausage #JalapenoCheddar

Homemade Salami

Homemade Salami
2 lbs. 80% ground beef
1 Tbl. low salt Montereal Steak Seasoning
1 Tbl. Liquid Smoke
2 Tbls. Mortons Tender-quick
1 Tbl. Dried Chopped Onion
4 tsp. Dried Chopped Garlic
5 tsp. Mustard seed
1 cup water
Mix water, seasonings, liquid smoke and Tender-quick together.
Pour the water mixture over the ground beef, and Mix well.
Divide in Two, wrap tightly in Plastic wrap. Refrigerate 8 - 24 hours. Remove wrapping, bake at 350* for 1 hour (I like to bake on a rack to get rid of any fat) Our favorite is to cook the Salami in the Smoker for 2 hours (250*) Internal temp at about 160*
Cool, slice and enjoy. Great on a sandwich, or on crackers and cheese.

You can change out any spices you prefer, You may not like Montereal Steak seasoning, just pick your favorites, like black pepper, The steak seasoning is just one of our favorites.
You may even want to try ground turkey or chicken. We like the beef.

Here is my Azure Standard link, for more affordable organic and bulk foods.
We will get get finders fee for first time buyers.

How to make Summer Sausage (At Home!) By The Bearded Butchers!

Check out our fully assembled summer sausage bundle that's EXACTLY the same as what Scott and Seth make in this video! (You have to click yes/no on all of the options before you can add it to your cart).

We sell shelf stable summer sausage too! Check it out before it sells out!

It's that time of the year, time to start thinking about deer season and how to make summer sausage! If you're like us, you still have some bits and pieces from last year's harvest. What's the best thing you can do? Learn how to make summer sausage with The Bearded Butchers!

Check out MADE WITH MEAT! for the meat grinder, meat mixer, and sausage stuffer we used.
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Keep in mind, this video has some exceptions. We are making classic summer sausage with that smoky, tangy flavor that most hunters dream of. That being said, you're welcome to try our delicious Bearded Butcher Blend Seasoning ( but we encourage you to check out the links below for the exact mix of ingredients for the classic summer sausage taste we're all used to!

Remember, it's all about Faith, Family, and Food

RECIPE:

20 lb. deer meat or elk meat (venison) or beef
5 lb. pork fat
1 Bag Bearded Butcher Salt and Pepper Base
4 oz. Minced Garlic
3 oz. Mustard Powder or Mustard Seed
3 oz. Hickory Smoke Powder
1 oz. Sodium Nitrite Cure or 1.3 oz. Celery Juice Powder
1.5 oz. Encapsulated Citric Acid

With Jalapeños
3-4 oz dried jalapeños
2.5 lbs. High Temperature Cheddar Cheese

Here's everything else that you'll need to make sausage at home:

???? beardedbutchers.com - Check out our store!

???? Summer Sausage Seasoning

???? Summer Sausage Casing

???? High Temp Cheese

???? Encapsulated Citric Acid (Sausage Tang)

???? Hickory Smoke Powder

????️ Dried Jalapeños

???? Minced Garlic

???? Latex Free Food Prep Gloves

**For all things Bearded Butcher be sure to FOLLOW US on social media**

???? FACEBOOK ????

???? INSTAGRAM ????

???? TWITTER ????

Index:
4:45 - Start with the lean meat, keep it super cold the whole time. We use a 32 size grinder, 1.5 horsepower to grind. 20% fat to lean meat mixture, we use pork fat.
5:46 - Scott breaks down reasons for all the flavors and additions and even gives you a chemistry and microbiology lesson! Thank him in the comments!
8:46 - Mix everything together (just the flavors for now) with the trimmings (fat and meat)
9:31 - Next, Scott will show you how to grind sausage. First time through the 10mm (3/8 inch) plate, then through the 4.5mm (1/8 inch) plate. The #32 grinder is a beast and grinds the meat really fast.
14:13 - To the mixer next. We're adding 2 pints of COLD water. Without pork fat, you'll need more water. The cure goes in at the beginning of the mixing.
18:37 - To the sausage stuffer next for the most important part.
26:15 - Follow along and watch the guys make some smoked sausage! When it comes off the smoker, put it in an ice bath to bring the internal temp down to about 80F and set the casing.
32:10 - To the cooler overnight then the big reveal!

Check out our Amazon shop to find a selection of our Bearded Butchers products and TONs of our recommended products:

The Bearded Butchers are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. This means that The Bearded Butchers may receive a commission if you click on a link above and make a purchase on Amazon.com. If you click any link in this description and make a purchase on another website, we may receive a commission. Thanks to MEAT! for sponsoring this video!

How To Make Smoked Venison Snack Sticks

How To Make Smoked Venison Snack Sticks is really easy to do when you have one of these kits from PS Seasoning. When I was a kid I helped my dad make venison snack sticks after every deer season! Now I remember a lot of everything he taught me about making them but measuring out the seasoning was something I honestly never really paid attention to so using the kits takes the thinking out of it. This does take time to do but it is a great time to do it with friends and family!! Thanks for watching.

Check out PS Seasoning and they have everything you will need to make your own memories, you just need the meat!
PS Seasoning promo code to save 10% enter DEADBROKEBBQ
Some of my sausage making equipment:
LEM Electric Stuffer
LEM #22 Meat Grinder
LEM 25 pound mixer
Weston 2300 Vacuum Sealer
Disposable Cutting Boards
Epicurean Big Block Series Slate and Natural 24 x 18 Inch Cutting Board

0:00 - How To Make Smoked Venison Snack Sticks
0:18 - How To Trim Venison For Making Sausage Snack Sticks
1:55 - How To Grind Meat For Smoked Snack Sticks
4:01 - Best Way To Mix Meat For Protein Extraction
6:02 - How To Stuff Venison Snack Sticks
7:38 - How To Cut Your Snack Sticks Evenly To Fit In Your Smoker
8:51 - How To Monitor Internal Temps On Sausage Snack Sticks In Your Smoker
9:38 - How To Smoke Snack Sticks In An Electric Smoker Using Sawdust
10:42 - Smoked Venison Snack Sticks Using Hickory Wood Sawdust
11:07 - How To Keep Venison Snack Sticks Moist During The Smoking Process
11:59 - How To Cool Down Your Snack Sticks With An Ice Bath
13:22 - How To Make Smoked Venison Snack Sticks At Home
15:28 - Dead Broke BBQ Nation

#Venison #Snacksticks #Sausage
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Some of the products I use in my videos can be found below and if they are on this page I support them!

ThermoWorks Thermapen MK4 and Signals:

Check out GrillGrates website and get a set that fits your cooker of almost any style or size:

If you are interested in that awesome blade I use to slice up these bones head over to and use my promo code DEADBROKEBBQ and save yourself %10 on your very own!!
Hammer Stahl 14-Inch Carving Knife-Perfect for slicing brisket!
Shun boning knife:
Butcher Paper Roll - Long 24 Inch x 175 Feet:
South Chicago Packing Wagyu Beef Tallow:
TexMar FOD link:
Black Nitrile Gloves
Maldon Sea Salt - Flaky Pyramid-Shaped Crystals:

Some of the items I used in this video are linked below. If the link goes to Amazon and you purchase the item, I receive a small affiliate commission that costs you nothing extra, and it is greatly appreciated. Thank you!!

Inkbird Waterproof Bluetooth Meat Thermometer:
Meat Injector Marinade Gun BBQ Injector Grill Smoker Meat Injectors:
Orange Spritzer:
Stainless Steel Prep Table 48” x 24”:
If you are looking at joining the fly zapping league or FZL here is where you can get your very own racket to start practicing your skillz!!!! ha ha

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Camera Live Stream Equipment I Use

If the link goes to Amazon and you purchase the item, I receive a small affiliate commission that costs you nothing extra, and is greatly appreciated. Thank you!

My A & B cameras Sony Alpha a7iv
My Gimbal Camera Sony Alpha a7siii -- I am sure it is on backorder still
My 2 angle cameras Sony Alpha a6600 Mirrorless Camera:
Sony SEL1670Z Vario-Tessar T E 16-70mm F4 ZA OSS:
Rode Wireless Go:
Rode Lavalier Go Professional Wearable Microphone for Wireless GO:
Aputure LS 60D Aputure Light Storm 60D 60W Daylight Focusing LED Video Light:
DJI RS 2 Combo - 3-Axis Gimbal Stabilizer for DSLR and Mirrorless Cameras: