SMOKED SAUSAGES MASTERCLASS - Brisket sausages from scratch.
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SMOKED SAUSAGES MASTERCLASS - brisket sausages from scratch -Brisket 💯 ways Ep.15 Sub.ITA
SMOKED SAUSAGES MASTERCLASS - How to make beef brisket sausages from scratch.
We grinders the meat for sausages we explained all the important step to make great beef brisket sausages then we cold smoke the sausages and we ate some delicious Texas smoked hot link brisket sausages.
👇👇BRISKET SAUSAGES RECIPE🍖 :
30LB lean meat 10LB hard fat half LB (236g) of Kosher Salt (for 40 LB of total meat)
2 cups coarse black pepper -7 grams curing salt N1.
4LB of water (half ice half cold water)
Binder and spices mix:
68g seasoning salt -68g granulated garlic 68g paprika - 45g ground celery seeds
2 cups of milk powder - 1 tbs of turmeric
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#Sausages #BrisketSausage #SmokedSausage - Jak na to + styl
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thanks for the video, however you should never cut towards yourself.
Great instructional video on making sausage Max!! Thanks for sharing this one!!
Thanks bud!!
Beautiful! I smoked my first sausages this saturday and they were amazing! Beef and Cheddar
Great video Max! From the close ups of how to do it,how great a quality product we can see developing,and even the Ciao! at the end and the outro music,funky! Grazia...look forward to the next one
Cheers!
Excellent 🙏🏼
Great video man loved the cooking... your T-Shirt is you in 25 years!!
great job! Thanks!
Thankyou for watching
You are a hero !
Lol
Patient of mine brought me sausage that was mixed with axis deer, beef brisket and pork... that THANG smelled up the whole clinic and had everyone wanting some. Now I'm here trying to make my own :D
Nice job
Thank you Texicana! I made this with a 9 lb brisket. Took the sausages to work to share with everyone and everyone enjoyed them.
That's what is all about sharing good food with others
Great tutorial! Very informative and Bill is the King of Sausage in Central TEXAS!!!!!
That's right... More precisely the sausages chief 😂😂... Thankyou my friend
Thanks man
This is awesome stuff man
Thank you!
Please make a video about making Italian style sausage!
Great job brother!!!
Thank you appreciated
ciao! great vid
Que manera con ustedes, son magos de la carne y el sabor
Mis mas cordiales saludos a todos los que conforman este grandioso programa
Gracias de corazón x compartir tu profecion con el mundo
Personas asi jamás se olvidan eres grande
A la distancia Ecuador muchos abrazos a todos
Muchisimas gracias!
Very informative. I made my first beef sausages last weekend from brisket scraps. I did a lot wrong, but it still came out good. I like the idea of cold smoke to ice bath to smoke again. Next time I will use a little more fat, a larger grind, and try the technique shown here. Thanks a lot! CIAOOooo
Keep me posted on how your next batch turns out
i really want to do this myself. Ive started smoking briskets. I end up throwing alot of meat away. would love a grinder/sausage stuffer combo, any more tips he might have missed
just curious, in the video it says to keep the casings cold but the package says warm water
Great video! One question, when you get to the part of the cook where you take them out and throw them in the ice bath, would it be possible rather than put them back in, vac seal and refrigerate to cook another day?
Yes but I would leave one night to dry up before vac sealing
looking for consulting on a new bbq venture in Canada cheers Paolo Miele
Awesome! Two Question: after final refrigeration how do you reheat for service? What temperature for service? Grazie!
150
Sorry just got part of the message smoker at 250/270 pull sausages at 150ish internal it wont take much
Texicana BBQ cooool! Now I just need a sausage making machine and meat grinder! Maybe for Christmas!! 👍🏼
Im curious about the "Seasoning Salt" you are using. Are these not over-salted if you are adding salt into the beef mixture at grinding and then seasoning salt as well in the sludge?
No really, you basically adding salt twice but the total amount is still the same, the reason is that seasoning salt is powdery and tend to clump up if not melted in water
Nice bush chook shirt! The prize West Australian beer!
Bill has lots of friends in Australia and he was a special guest at the Meatstock
Yes!!! Emu Export and Victoria Bitter are my favorites
Great video by the way!
Love the video guys! Question, Does Bill actually say mixey mixey and linkey linkey? :) and what stuffer is used in the video? LEM what size and such?
Lol lem 20lb
@@TexicanaBBQConsulting I gotta know, does he say it? :D
Lol it does all the time...
@@TexicanaBBQConsulting lol awesome >.< Ok question. On day 1 when you have the cubes of meat seasoned for the grinder, would you say it would be ok if the meat was ground instead of cut into cubes for day 1? That would mean the kosher salt, coarse pepper and pink curing salt on the ground meat and in the fridge over night. Then ground again on day 2 and stuffed. Question 2: What grinder does Bill use?
Looks great! Why did you cook it again at higher temperature after the ice water?
It sort of bloom in colour and product get more stable last longer but you can skip that part...
Actually it's interesting, I haven’t seen anyone do it before.
I'll try it. If I smoke at 150 degrees it takes 5-6 hours to reach 150 internal, do you think I can smoke at 150 for 2-3 hours without referring to the internal temperature, then put it in ice water, then smoke again at a higher temperature this time to 150 internal, and it will keep the fat from render? and shorten the all smoking process? Texicana BBQ
For the seasoned salt would regular Lawry’s work or something else?
Regular lawris works
Hi! May I know how long will the sausage last? Thank you.!
Till a week in a fridge you are safe
excellent as always! i had no idea how labor intensive making sausages was.....i have to make some notes for sure
Thankyou! Is true... Is lots of work if you do it right
It’s incredibly labor intensive and a labor of love!
A few questions... after grinding and mixing of spices and turning them into links.. do we need to refrigerate them to let the flavors develop before smoking? If so, how long? Smoking them at 150 degrees until it reaches 150 degrees will take many hours about 5-6 hours? Throw them in ice water and raise the smoker to 200 degrees until internal temperature reaches 150 degrees again? Just wanted to make sure I understood correctly. Thanks Texicana!
Yes is all correct after linking is more to let the casing dry up than flavour.
150 /170 usually 2/3 hours the colour will tell you
I’m looking forward to making it, but how can you reach an internal temperature of 150° if you are smoking at 150° or less?
With time ... once you reach a nice colour you can go lil higher
Temperature eventually equalizes internally. It just takes longer to get to 150.
Hello! Is there a recipe for this sausage somewhere? This one appears to have cheese which was not mentioned in the video.
Basically if you follow the video steps that is the recepy right there. We were making different kinds of sausages that day, but you can totally add cheese to the recepy depending how cheesy u want em.
@@TexicanaBBQConsulting awesome, thank you. Keep up the amazing content btw, I truly enjoy watching and learning from you.
Great video! One question: only 7 g of pink curing salt for 40 lbs of meat? Thanks!
Up to 70 g for that recepie works just fine I don’t use a-lot cuz not a big fan of it
@@TexicanaBBQConsulting Sir, does 40 lbs of meat need much cure if its not going to be in the danger zone anyway - 40f to 104f ?
never mind. I found your comment about that further down in the comments
Late to the party…
Am I correct in thinking that you can use that small amount of pink curing salt (.038% by weight) as long as you get the sausage up to 150 within four hours of cooking? Thanks for all of the tutorials!
Yes correct, commercial sausages usually have much higher content.
Can Thisbe used with pork instead of beef
You got to play around with consitency but yes
For how long can i keep smoked sausages in fridge (vacuum sealed)
Usually not more than 2weeks to be safe
What's the most common wood used in smoking beef sausage?
Oak
Can you use lean brisket for the meat, then pork fat for the fat? Seem it would be easier for people at home to get pork fat than fat from a brisket due to fat inconsistency on brisket.
Yes you can
Come si ri portano alla temperatura di servizio?
Le metti nello smoker a 250 F e le porti s 160 F temp interna
Can I get the amounts of cheddar and jalapeno flakes need to add to this recipe. thanks
1 Lbs cheese per 10 Lbs of mea/ fat. 1/2 cup dried jalapeño flakes per 10 Lbs of meat/fat.
Question about the salt. You say 1/2 lb for 40 lb of meat but also say 236g (1/2 lb) per 10 lb of meat. Which one is correct? Thanks
Hey to avoid any confusion I just added the recipe in the description section . And yes is half LB or 236 g of salt for 40 lb of meat. Consider that 5/6 grams of salt per LB is what is generally used for beef sausages , chicken sausages need lil more
@@TexicanaBBQConsulting right on. Thank you.
Great video boss. I'm making sausages for Hutchin's BBQ now. Hit me up if you're ever in the Frisco, McKinney area. Saludos.
Where can I order this sausage?
If you have instagram DM @PFXTXBBQ or send an email to www.pftxbbq.com/
Need more content max. You’re gunna take off mate.
Appreciated! Work first I’ m a cook not a content creator lol
@@TexicanaBBQConsulting well you make great content even though you work like a champion. Good stuff mate 👍
@@adamhenry5019 Thankyou
How much Xantham gum per kg of meat/fat?
That is milk powder 2 cups on 40lb the recipe is in the description...
I need a that shirt. Is it for sale? I can’t find it.
You can order on texicanabbq.com
@Texicana BBQ I don’t see the Frankenstein shirt on there. I’ve looked several times.
Why are you ruining the sausage with pink salt and binder?
Better consistency...
Run your meat through a 4.5mm plate twice after your first grind. You won’t need a binder as it extracts the proteins.
Bill Dumas says otherwise and he is known for making some of the best sausage in Texas. Who are you again?
You don't need a binder period!
@@jc5066 Make a video and show us.
@@TOMVUTHEPIMP Don't need to. There are plenty of them from experts.
@@jc5066 Bill Dumas, the guy in this video is the authority on sausage in Texas. He says you need a binder.
I've got my nut pad and pen ready to go!