Beef Vs. Pork Snack Sticks.. Surprising Results! | Chuds BBQ

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Beef Snack Sticks
3872 Brisket
80g salt
9g pink salt
25g pepper
17g white pepper
17g paprika
19g garlic
12g Mustard
6g celery
6g mace
6g Chili Flakes
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[@vdubluv610]

I am a fairly recent subscriber and I have to say, the quality and quantity of videos you put out is simply amazing! Always packed with great info mixed in with a little comedy. I love the family videos as well. You can tell you're all a good bunch of people. Keep up with the great work! 👍

[@Beefy6]

love that you're doing your thing while still hanging out with the fam and having them involved...you deserve to enjoy the content you make!

[@alkalk8938]

My sausage experience is mainly with deer meat, we mix different meats and fats depending on what we're making. My general rule, if you eat it hot use beef fat, eaten cold use pork fat. Reason being that beef fat has a higher melting temp and can be waxy in your mouth when eaten cold, but sausages eaten hot will benefit from the big flavor of beef fat. I bet lean beef mixed with pork fat would make an outstanding snack stick...its basically the same as deer and pork fat that I make. Fwiw %65-70 lean for hot sausages, %60 if you can emulsify very well, %80 lean for cold sausage.

[@NorthernThaiGardenGuy]

A Beef and Pork combo would be fun!

[@Pseud0rand0m]

Thanks for all the work you do and info you give out!

[@pilotlang1]

"Mind the step children....." I literally fell down laughing when he was stuffing the sausage!!!! Keep up the videos!

[@jakefitzgerald6056]

Just wanted to say that I finished my first ever batch of cased sausage (I make your breakfast sausage all the time) this morning and it came out so much better than I could have even imagined. I never even would have thought it remotely possible that I could make sausage completely from scratch at home without your channel. Thanks, Brad!

[@eddies.5216]

Absolutely love all your videos, they're very informative, and sprinkled with a good dose of humor. But I truly love the videos made with your family. Thanks for sharing, and for all the hard work. Keep 'em coming !

[@andylong6589]

finally been trimming properly instead of just letting it roll. getting a freezer full of trimmings now.... ready to try this

[@Abigelow15]

I know you (normally) can't pick the neighbors you live by, but I've never been more envious of those lucky enough enjoy those constant smells (and hopefully leftovers). I think that's going to be my resolution this year; to be THAT neighbor.

[@Michael-yt3wz]

Always fun to see you and your family together. Nice upload.

[@johnknorr1140]

You are so enjoyable I love your family, so entertaining and I love your recipes you’re very talented 👏👏👍

[@raimonstappat3541]

Keep going Bradley...your my over all teacher in Sausage making an bbq..learned a Lot from you..built my own Pit and so on it goes...stay with this backjard filming and the official taste Test,..i Love the jumping Dog, im a Dog owner too...Happy new year and good luck for you from northeast germany..🔥😎🤟

[@butopiatoo]

Another totally awesome Pfefferbeisser extravaganza. Especially if you go watch the first effort from 2021 AFTER this one. You sir, rock. Well done!!

[@Alanth909]

Kielbasa! As an avid polish sausage lover who wants to make his own, I'd love to see a professionals take :)

[@philipthomas2452]

Love the content of you videos, thanks for making it fun to watch, I hope you don’t get tired of doing these.keep up the good work

[@SuperPfeif]

Looks great fun vid!

[@TMac0925]

Copied your recipe for jalapeño cheddar sausage using my daughter’s deer from this year. It was a hit with the family, even those who don’t like venison. Thanks for awesome channel.

[@sidelinedesigns7567]

Awesome as usual brother! I can't wait to start smoking meat again in the spring! Looking forward to the next video! Happy new year to you and yours Bro!!

[@bradcampbell624]

Yes! How about using lamb on the next go-round? Merguez in either full sausage or meat stick form.

[@wadestephens7902]

You want to take those to the next level, put some culture in the next batch, you will be amazed…thanks for all your videos, I watch them all!

[@tomkarren2473]

Great job. Maybe a touch over mixed?

[@struisvogel2000]

As always love your video’s .. I realy Wanna make some sausage again after seeing these tasy treats 🤘😎👍

[@yyycma3]

Love the family videos! Your parents are adorable!

[@charlesmoss8576]

brad. please do a dried venison sausage. texas style

[@andrewalba336]

Mentos is really the fresh maker

[@Whatsinanameanyway13]

Just got the meat grinder/sausage stuffer attachment for my Kitchen Aid stand mixer, and looking forward to trying these. I don't have a good way to hang them in the smoker as I have a big offset but will try smoking them on the grates, probably not as uniform but I'll bet they still taste good.

[@brokenbravo83]

I have an offset smoker and don't have the ability to hang either... Curious how it turned out on the grates, or should I definitely hang them?

[@MrWillowbeard]

Excellent looking sticks!

[@kelleyhargis9025]

0:15 ah Mentos... the freshmaker.

[@tibebe6571]

The mentos sent me in the knifwe roll hahahahahaah

[@LUCKYB.]

Now next year Yur gonna have to make a combo Beef & Pork sausage 30 Pork 70 Beef or 40 pork 60 beef .

[@cannistershot2277]

I got the 1.5hp MEAT! grinder for Christmas and used it to grind up 2 pork butts and smoke some Andouille over the holidays. Weighing in at 75 lbs., I can testify to the "old man groan" whenever you heft that beast up on the table!

[@jaredsacchieri1208]

Have you considered doing a bologna video? I recently tried your kolache dough recipe and the Italian sausage. Both were great! Thanks for the great videos.

[@harvey_the_rabbit]

Christmas 2023 can't come soon enough.

[@frankieg9585]

Nice comparison and as you said you really can't go wrong with a homemade snack stick (Beef or PorK) vs a commercial-bought "slim Jim"! 10-4! :)

[@danielmiddleton8173]

Hope Papa Chud is healing up ok.

[@bigjmacg]

Your dad has the worlds largest Wenis!!! It’s that bit of OMG skin at the end of his elbow. 😂 PS love the meat sticks.

[@garryhammond3117]

Hey Brad - I say try the Beef/Pork mix next time! - Why not? I have some moose sticks on hand - I didn't make them, but they sure are tasty! - Cheers!

[@hartzellaerialproductions527]

Anyone know if he’s using #1 or #2 pink salt for these?

[@MGamz17]

Love the mentos advertising!!!!

[@ricardo9208]

Brad maybe they defatted because of protein extraction? MMM maybe it was a good idea to put in some water to help with the protein extraction when mixing, it can happen like that when I'm doing my beef summer sausage. You could ask Eric from 2 guys and a cooler and tell us what he thinks about it!

[@Trumpetmaster77]

LOL whats up with the Mentos in the rollup? LOL LOL great looking Meat sticks bro! Happy New Year!

[@PaulVanLanen]

bradley, love your videos, big fan. Would love to hang out with your dad, he is awesome!!

[@Homercep-pl1qx]

Amen

[@juliussharrock8943]

The fam is dope Bradley 🙏🙏🙏

[@aaronhunter3423]

My big question is how is the product actually cooked? Is there an internal temp to aim for or does the cold smoke and cure actually cook the meat? These are on the list of things to make since last year's video, I'm just confused on how to do it lol

[@sterlingranne2202]

I am confused as well. Second vid I’ve seen with ‘no cook’. If this is in fact the process, perhaps a comment during the next video to eliminate the confusion, please. I don’t know if these are intended to be raw, of if I missed a step. Thank you.

[@thirstbuster78]

I like the knife roll. Amazon affiliate link?

[@hakanduranl]

You need to use 20%lamb fat from the ribs with your beef .. That's how me make .“Sucuk” Turkish sausage.. That wil compensate the drynes

[@hurly720]

Didn’t you do this last Christmas? Your dads fav

[@rexhua4833]

It might go well with German warm wine? Nice vid.

[@texasmade9562]

Chud! I love you bro! Your content is awesome man! You should def do a meet and greet or some sort of chuds cook off for your Texas fans! I watch a lot of your vids and I can tell your a genuine standup guy! My wife watches with me and is a huge fan aswell! Your relationship with your family shines through and it’s truly a great sight to see! Keep the content coming! I love in cibilo! Need any help with heavy lifting or anything let me know! I’d love to meet you and give you a hand should you need it!- Justin

[@joejam5711]

Bradley i have 20pds of porkshoulder what would be the total amount of each spice including the pink #1

[@grillingaddictionwithnick4982]

Your craft is superb bro 🔥

[@tonycaudle]

Been wait for this one

[@DingusMcGillicutty007]

Thanks!

[@ChudsBbq]

You bet!

[@DingusMcGillicutty007]

LOL!😂 that was supposed to go to chef Jean Pierre. I suck at this shit. Glad you got it instead of someone I don’t know. Now I gotta go support chef Pierre. Peace ✌️

[@duanehenicke6602]

Sounds like a 50/50 mixture of pork and beef is in order. I've always used the rule of thirds when making sausage. Deer, pork, brisket. For no other reason than i had deer available. And the other two proteins make a edible sausage. Hard to beat a straight pork sausage.....

[@ATLBABY24]

Would like to see a video of salt n vinegar wings

[@JevonHills_elcaminoit]

Love It!

[@MultiHippie13]

We've had multiple types of sausage, when is the pepperoni video?

[@claudiaoctavia6340]

i think 15 minutes of mixing would warm the mixture, cause the fat to smear

[@wesir427]

Is there a benefit to buying whole meat and grinding it yourself? I can get a 10lb roll of 80/20 for $2.50 a pound at GFS or $1.80 for 73/27, brisket is usually $3 and up so grinding it myself is more work and more expensive.

[@ChefRossFlack]

They’re the freshmaker..

[@jondavidmcnabb]

The Fresh Maker!!!!!

[@joshuatindall978]

Next time try mixing both beef and pork heavy on the beef but with extra pork fat

[@tjazz89]

No soda fountain :/ hehehe I'm waiting on a stuffer and little #5 grinder so I can make some stuff like this 👍

[@CH-ec5on]

Mentos, the fresh Maker!

[@christoskettenis880]

Your dad sure looks German with that hat and beard. Lovely family

[@antonlarsson3186]

European sausages are most of the time made of pork. Beef sausages are quite uncommon in sweden for example 🤙🏽

[@nalaselbats3525]

Mint flavor cooool

[@shaggyirl]

Looks like you did well cause he’s still eating it

[@yowmemperor]

Mix in wagyu tallow??

[@leoameoso820]

Mentos the fresh maker!

[@GOMEZ1969]

Bradley enjoying the Switchback Ale and sausage with the family, that's a good time I tell you whhhhut.

[@WarChortle]

Looks like Chinese sausage especially in the vac seal

[@masteranimeamv327]

you should make elk deer pork sausage with 40% deer fat 40% elk fat 20% pork fat

[@user-vx8jg6dp2h]

What is the shelf life on these ?

[@TXDeathInvestigator]

Cigar snack stick.

[@TheMatthewcota]

Is pink salt magic???? I guess so.

[@aaron159r2]

Nitrite-cured meats can trigger gout attacks.

[@anthonycollari2134]

Once I finally start making sausage and get good at it I can’t wait to try these! Also no offense but I’m getting a bit worried bud, looks like you have put on some decent LBs since the start of the channel. I know it’s tough running a bbq KZbin channel and essentially living off of the BBQ you make. What is the Chud workout routine looking like? Just metal fab probs won’t do it might have to do a little Chud diet this year or start getting into the gym. I know you are insanely busy which makes it tough to make changes like that but I just don’t want to see you lose your health at a still young age! Looking forward to a very chuddy 2023!!!

[@williammarshall468]

He said in a live stream his plan is to drop 50 lbs this year.

[@anthonycollari2134]

And here I am, the asshole fat shaming Brad on the internet (lol not really trying to tho) thanks for setting me straight man! I guess I missed that stream 😂

[@andrewwebster13]

Sheep casings scare me but it has to be done especially since I’m working with a small horn.

[@johnnunez17]

❤️❤️❤️❤️❤️

[@marc_Peterson]

I think adding more fat to the beef would help. Great job

[@jonarse]

where did you get that hat?

[@imowgrass]

I understand there is #1 cure here... But how can you still dry these at room temp, which I'm guessing is 68-72F, for 6 days?

[@ramennoodleking]

Out of curiosity---how is this food safe without being cooked? I obviously trust you (you're not dead yet lol) but what's the science/reason behind how it works?

[@christopherw3221]

That poor sister

[@fredrikstalnacke6408]

👢🐍

[@vog51]

You need to teach your family to do the "bajo bajo bajo bajo" when having the family pet do the taste test. Very disappointing Bradley. Tsk Tsk... Luv ya tho..

[@jkline999]

my snack sticks are all pork. nummy and $5/pound cheaper. All beef or a pork/beef mixture-- a waste of cash.

[@jamesberggren9029]

Dad hates them!!!