11 ай бұрын
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2 жыл бұрын
Пікірлер
@atrainn 19 сағат бұрын
This looks fire af 🔥
@erichanson9842 2 күн бұрын
My casing didn’t peel off very well any guess why
@stripermanly 2 күн бұрын
So how much water per pound do you use when mixing the speed cure.
@CookingwithBodey 3 күн бұрын
Burnt the sugar in the rub is caramelizing try using salt, pepper and if you want garlic powder next time don’t get discouraged try again👍
@joesmith7427 4 күн бұрын
Recipe 780?? Do u have a list or catalog of reciepes?? Send it to me, or make it a free dow load on your site? Thanks!
@PSSeasoning 2 күн бұрын
Hi there! Here is the written recipe for our Cowboy Butter Brats: www.psseasoning.com/blogs/recipes/cowboy-butter-brat
@dubbified 5 күн бұрын
Great video, and I'm going to have to get my Texas trio sealed a little better, so i can control my temp.. I'm so going to take this on! Thanks for the lesson, going to make this for a friend/old roomie who is Canadian.. :)
@stripermanly 8 күн бұрын
Just saw this and placed a order a week ago, but didn’t get of that seasoning. Wish I had saw this prior to my order
@mikesmicroshop4385 8 күн бұрын
You do know that there is no CH in Smearing! Right?
@jongrillon2315 10 күн бұрын
Pork and beef is the best if you don’t kniow now you know
@snailboy01 10 күн бұрын
Yummy!
@PSSeasoning 9 күн бұрын
You've gotta give it a try!
@TFQRecon 10 күн бұрын
Give me
@TFQRecon 10 күн бұрын
Mom look!!! It’s a RED DERR
@TFQRecon 10 күн бұрын
Man your making me hungry😭😭😭
@TFQRecon 10 күн бұрын
Give me all of it please and thank you
@PSSeasoning 9 күн бұрын
So good right?!
@rhondatsesmelis8896 11 күн бұрын
What's the seasoning
@nicolecofer8090 12 күн бұрын
It looks great. Measurements would be nice for me. I can’t find it.
@TFQRecon 14 күн бұрын
Give me like…ALL OF IT!!!🗿🗿🗿
@TFQRecon 14 күн бұрын
Give… ME IT!!!!!!!!
@fergieferguson2457 15 күн бұрын
How much dextrose
@horsetango 18 күн бұрын
to much poisonous stuff in your seasonings, not healthy! Make the seasons healthy.
@boatworkstoday 18 күн бұрын
Doing a #10 batch of this tomorrow!
@justinmellem8964 22 күн бұрын
Super excited to try our your kit. Hopefully it'll make good elk sausage!
@rickb9421 22 күн бұрын
Could you break this down to a 5 pound batch...please....TY
@urijahtruu7134 25 күн бұрын
Just to help people turn your heat down when you baste with butter you don't want dark or black looking butter after it melt so cut the flame down
@joesmith7427 25 күн бұрын
German Soppressata !!
@joesmith7427 25 күн бұрын
Im very selective! Mr.Todd
@joesmith7427 25 күн бұрын
U didnt say how long in inches or feet the sausage is long for 10# of meat??
@joesmith7427 25 күн бұрын
U didnt say what culture you are using??
@joesmith7427 25 күн бұрын
If u want to head to the smoker use sodium erythosorbate!! This is for cure#1 ONLY!!
@joesmith7427 25 күн бұрын
Of cure #1 dont smoke the sausage for at least 24 hours.
@joesmith7427 25 күн бұрын
THE CURE AMOUNT SHOULD BE 3GRAMS PER KILOGRAM (2.2#)
@seanmcdougall8263 26 күн бұрын
Amazing, thank you good sir.
@stripermanly 27 күн бұрын
I didn’t catch the beef to pork ratio and what percentage of fat do you prefer for each
@TFQRecon 27 күн бұрын
Can I get one too😂
@PSSeasoning 27 күн бұрын
you definitely can have one!
@peterabeyta6702 27 күн бұрын
It would be convenient if you sold a complete kit minus the Jäegermeister and casings of course for a 25 lbs batch. Including the cultures and the other ingredients you mentioned. Do you think you’ll ever do that?
@PSSeasoning 24 күн бұрын
Thanks for your comment and feedback! As of now, we do not currently over a landjaeger sausage kit, but we are always looking for new ideas for our sausage kits. :)
@curthenry348 27 күн бұрын
i would say they used a Bactoferm tsp culture.
@PSSeasoning 27 күн бұрын
Hi! The culture we used is we use Bactoferm Sm-194.
@craigmiller752 28 күн бұрын
Another excellent presentation
@PSSeasoning 27 күн бұрын
Thank you! We're glad you enjoyed it!
@steveerickson5545 28 күн бұрын
What culture are you using? There are dozens of different kinds
@PSSeasoning 27 күн бұрын
We used Bactoferm Sm-194 as our culture in this recipe, but feel free to use whatever culture you have and follow the instructions/ amount of your culture package.
@kebraturtle6751 28 күн бұрын
This is a perfect sandwich… but u have to toast ur bread 🙃
@PSSeasoning 27 күн бұрын
toasted bread would be good too!
@jarman5176 28 күн бұрын
thats not a blt thats a **B L T**
@jeremymcmichael7371 28 күн бұрын
Isn't there a cure accelerator? That will do the same thing?
@PSSeasoning 27 күн бұрын
Hi Jeremy! Thanks for your comment! There is a cure accelerator, however this blend does not contain it. Curing and fermentation are two different things. Curing is a process that turns nitrites into nitrates. Fermentation is a process that uses bacteria to create acid for flavor and to lower the pH. Both are food safety processes, while curing can be accelerated, fermentation cannot. Let us know if you would like us to clarify this further.
@leonardinhoo1317 Ай бұрын
A real cowboy doesn't wear any of that shit in cans
@joesmith7427 Ай бұрын
Fish has a pellicle also- it happens after the air blows over it for about 30 minutes!
@joesmith7427 Ай бұрын
Pea meal or corn meal coated!
@joesmith7427 Ай бұрын
U dont smoke meat cured with #2!! And u dont wet brine with #2 either!
@joesmith7427 Ай бұрын
The cure i call #1 or #2, thats it!
@joesmith7427 Ай бұрын
Cure #1 doesnt have nitrate in it! #2 does! U messed up! And who are u anyway??
@brokenarrow2835 Ай бұрын
I made some yesterday, smoked for 5 hrs. and took it off at 140 degrees. Sliced it up this morning turned out 13lbs. came out great...
@jak7312 Ай бұрын
No amounts given for the Hollandaise sauce…
@pab26120 Ай бұрын
Hy. Before the step when you add rice. When the porc is smached. The porc is a kind of Rillette in France. At this step, add more fat(a lot up to your teaste) and you can put in your fridge, and a day latter you can eat this rillettes on fresh bread. you can Regards.