Celebrate Sausage S02E02 - Jalapeno Cheddar Smoked Sausage

#celebratesausage
Thank you Dalstrong for sponsoring this video. Check them out and claim your discount here: tinyurl.com/kx... (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: twoguysandacoo...
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): tinyurl.com/3w... (USE DISCOUNT CODE ---- CelebrateSausage )
The Sausage Maker (expires October 31ts 2021): tinyurl.com/yj... (USE DISCOUNT CODE ---- 2GUYS10 for 10% off order)
Dalstrong Knives: tinyurl.com/kx... (10% off your order by clicking the link)
Hailey Homes Cutting Boards: tinyurl.com/3e... (USE DISCOUNT CODE --- 2GUYS15 at check out for 15% off 😁)
Smokin-It Smokers: www.smokin-it.... (USE DISCOUNT CODE --- ChefEric2021)
Jende Industries: tinyurl.com/zu... (USE DISCOUNT CODE --- 2Guys for a 10% discount off anything in your cart)
items used in this video:
Knives: tinyurl.com/kx...
Sausage Grinder: tinyurl.com/4b...
Sausage Stuffer: tinyurl.com/wy...
Digital Smoker: www.smokin-it....
Cold Smoke Generator: amzn.to/2Zz8O8p
Accurate Scale for spices: tinyurl.com/tz...
Large Capacity Scale: tinyurl.com/mv...
Custom Cutting Board: tinyurl.com/3e... (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: amzn.to/3dqScEy
3. You can help support our channel through PayPal: tinyurl.com/5y...
4. Patreon (where you get all sorts of cool discounts from companies your most likely already buying from: / 2guysandacooler
Here are a few more things we use in our projects:
AMAZON LINKS:
Ph Meter by Apera Instruments: amzn.to/2A04Gll
Sharpening Lapping Plate for sharpening knives and plates: amzn.to/3kMIe3S
Heavy Duty Vac Sealer: amzn.to/2WUALpO
Smokin-It Bella's Cold Smoke Generator amzn.to/2UVTsX9
High End Accurate scale to .01g: amzn.to/3gj79dA
Economical precision scale: amzn.to/3tt3bmk
Meat Slicer: amzn.to/31XV19q
Vitamix 750 Heritage Pro Model amzn.to/2PFXe1d
Edge Pro Professional knife sharpening Kit #3 amzn.to/2NvAO24
Iwatani Professional Chef Torch amzn.to/2zUzm4E
InkBird Controllers temp & Humidity amzn.to/2O3BmM7
Dehumidifier Eva Dry 1100 amzn.to/2TDvChj
Cool Mist Humidifier: amzn.to/3eoO7A7
Govee Temperature/Humidity Monitor: amzn.to/3v55Tz1
Iodophor sanitizer: amzn.to/2Q9jFBM
InkBird Sous Vide: amzn.to/3uQwmjw
Commercial grade Sous Vide: amzn.to/2QDYGGU
Large chamber Vacuum Sealer amzn.to/2wQp7wF
Butcher Twine & Dispenser: amzn.to/35QFhIa
Robot Coupe Food Processor (high end): amzn.to/3fmmEPm
Hobart Edge Deli Slicer (high end): amzn.to/3lRYTB7
EQUIPMENT LINKS
1.5hp #22 Meat Grinder: tinyurl.com/ps...
#12 Economical Meat Grinder: tinyurl.com/56...
5# sausage stuffer: tinyurl.com/ye...
20# Electric Sausage Stuffer: tinyurl.com/25...
Stainless Steel Dutch Cheese Press: tinyurl.com/y7...
33# capacity scale: tinyurl.com/mv...
Hand heald vac sealer: tinyurl.com/5c...
Heavy Duty Vac Sealer: amzn.to/2WUALpO
Thermapen Mk4 - tinyurl.com/y2...
DOT Kitchen Temperature Reader - tinyurl.com/3p...
Signals (4 Channel Temperature Probe) - tinyurl.com/eu...
Extra Big and Loud Kitchen Timer/Alarm - tinyurl.com/4x...
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)

[@2guysandacooler]

Thank you Dalstrong for sponsoring this video. Check out their outrageous selection of knives by clicking here: tinyurl.com/kx78nhhj (10% off your order by clicking the link)

[@monkeybuttdevinlane]

thanks for the videos. I made my first batch of sausage yesterday and it was perfect, thanks in part to the information you've provided.

[@KowboyUSA]

Few things in this world as tasty as a good smoked jalapeno cheddar sausage, mm-mmm.

[@darylmiller8945]

I made this recipe, but with 80% black bear and 20% beef brisket trim. Substituted the chili flakes with habanero powder. I can't believe how good they are!

[@J_hoop]

I made these yesterday and smoked them today. Absolutely incredible. Nice and juicy and wow what a snap! I didn't manage to source high temp milk powder in my country though so i went without. still turned out great.

[@ericfoster3636]

I'm so glad you did this sausage! I can always trust your recipes and techniques to get a great sausage!! Thank you so much for all the work you put into this series. :-)

[@2guysandacooler]

Hey Eric. This was very tasty!! One of my favorites from this year😁

[@MrRilarios]

I found this channel a couple of weeks ago and I have been binging the sausage series (this and 2020's) and this have been a boost for my interest in sausage making at Home. This is probable the Best sausage channel , no filler, just the facts and the written recipes with adjustable quantities are really the Cherry no top. I can't praise this enough . Thank You for all your effort and helping us amateurs to step up our games.

[@Brewer35]

The master hits it out of the park again! Printing the recipe now.

[@pattayaguideorg]

Mate, they look gooooood, on my to do list, long live celebrate sausage, thank Eric.

[@Rmillerb1]

Eric I'm sure I have commented on this video before but I just watched it again quickly cause I'm making it for the 3rd time. Straightforward, simple and... fantastic!

[@duncanjames914]

Hi Eric! I've been making fresh/cured sausage, charcuterie, smoked fish etc for 40-years. The format of your channel and the recipes you are demonstrating are truly excellent. The pace and technical details are excellent (e.g chilling between grinds is incredibly important. I also freeze the auger/grinder head between uses.) I enjoy different versions of recipes and will look forward to following along as you do more videos. Hat's off to you sir!

[@2guysandacooler]

Thank you!! I think that great technique is at the heart of a great sausage!! I appreciate the comment. Thanks for watching,

[@duncanjames914]

@@2guysandacooler I agree! My pleasure. 😃

[@aslmafareed]

Hi Eric.. Once again thank you for all your valuable tips and tricks. Always appreciated.. Stay Blessed

[@camerong5349]

Just made these last week after finally acquiring a sausage stuffer and hot damn were these fantastic!!! Everyone loved them! I'll be doing these again for Thanksgiving! Thanks again for a wonderful recipe!

[@MrChit-od9po]

I just tried Cremona salami the other day..wow.. ...sausage castings have been more hard to come by lately. great video

[@timnewkirk6702]

Just finished a 5# batch and love the results! Great recipe, Eric!

[@shanekilmore]

Watching your station for about two weeks. Decided to get some of the equipment and give it a try. Made this first sausage last night and smoked it today. Wow! I'm surprised how well it turned out and got the sausage bug now thanks to you. Looking forward to trying your different recipes. Thank you for teaching me and inspiring me to do it myself.

[@phillipcarroll6625]

Whoever gave this video a thumbs down has serious issues

[@vaazig]

Vegans...

[@2guysandacooler]

😂😂

[@SmokinJoesPitBBQ]

Great looking jalapeño sausage video Eric! I saw a tool that I need to add to my sausage making arsenal. Where did you get that plunger to push out the sausage left in the horn? 👍🏼

[@2guysandacooler]

Thanks Joe, I got it from the sausage maker. tinyurl.com/w2kc4vw2 this set is for the 4 most popular sizes but they also sell individual sizes of you only need one or 2...

[@Jetricav]

Classic one! Nice, all sausages are a challenge for me cause original recipes are with pork. I cant eat pork so i use beef, or beef and turkey for cured sausages. Great channel, keep up the good work!!

[@Martin-rb4np]

Always cool getting new videos from you, really looked forward to this month!

[@PAPATexas]

I'm about ready to start making my own sausage, thanks for the video

[@painjangee]

i'm korean and i love this video thanks for you

[@gerardjohnson2106]

DOABLE. Your tutelage and positive presentation gives confidence. I will be trying this very soon. Thanks for sharing

[@Gauge1LiveSteam]

I'm in the middle of a 5 day fast. You are making this hard. Can't wait to try this

[@leahtiferetrabinovitz6518]

its this great time of the year again #celebratesausage yeah!!

[@ajeetgorey71143]

Excellent sausage....Will surely try making it....

[@engkyoei]

Thank you so much! It`s a wonderful video. We can learn a lot & a lot from this video.

[@charlesa3374]

Good to see you making one of my favorite sausages...I do them all the time...basically the same exact recipe save the sodium erythrorbate...outstanding! All that aside, your pronunciation of 'jalapeno' is reason enough to make these beauties! Another great job Eric!

[@TheWolfyDaddy]

This looks delicious! Thank you. I also love sausages with cheese. My favorite is the Käsekrainer which is very popular in Austria (and surrounding regions). It probably is Austria's most common fast food, and readily available at sausage stands everywhere.

[@bryanjensen355]

We loved the käsekrainers while we were walking and biking the ringstrasse in Vienna! Would love a recipe for those!

[@TheWolfyDaddy]

@@bryanjensen355 You can find a recipe from "Herbie Grillt" which is a sausage making and grilling channel from Vienna: kzbin.info/www/bejne/mp2pi3upj7Kbe9U

[@lkapigian]

Awesome Sausage Eric, couple fun additions…crisped bacon ( decrease your salt ) and powdered cream cheese for a binder1% ish ….popper sausage

[@2guysandacooler]

You must have looked at my notes, Tuesday's episode is a popper sausage 😉

[@lkapigian]

@2 Guys & A Cooler lol

[@richhansen8617]

I finally got around to making 25# of this and got rave reviews from everyone. I'm going to do another 25# next weekend. Thanks for another amazing recipe Eric.

[@McGieHomesteadAdventures]

Watching again! Getting ready to make an entire deer into this tomorrow!!!

[@2guysandacooler]

Oh Snap!! This was so tasty🤤🤤. Let me know how it turns out

[@McGieHomesteadAdventures]

@@2guysandacooler I’m considering leaving the fat predominant …..coarsely ground only…… any thoughts?

[@2guysandacooler]

@@McGieHomesteadAdventures it'll have a different mouth feel but i bet it will be yummy

[@buttcheeks985]

Got the notification and clicked immediately!

[@faleciawhitfield1647]

The recipe cause for dry milk you used cream how much cream do I use and would I eliminate the dry milk

[@sandersjones1577]

I appreciate you sharing man I’m going to try and mimic that.

[@yougottabekidding7476]

These look fabulous!

[@richhansen8617]

Another great video and recipe. Thanks!

[@ajeetgorey71143]

Great Job Done beautifully done. Sausage ...

[@faleciawhitfield1647]

I'm so glad I found this channel. I want to make sausage so bad. I've see so many KZbin channels, but this one is the best. I do have a question. I only have an electronic smoker how do I use it instead of the one you have

[@rickross199]

Damn they look FANTASTIC!

[@michaelmercer7763]

I'm just now watching this video. I made your homemade capicola and calabrian chili cured tenderloin last year and it was perfect. Lasted a LONG time too. Getting ready to do it again. For you're jalapeno cheddar sausage, what do you recommend as the best storage and in which stage would it be best to store?

[@billklaassen5893]

Just.found your channel. Am very excited!!! I have made a bunch of sausage and am excited to learn a lot. Jalapeño cheddar made once was amazing!! But second was more bland. What are your views on high heat vs regular cheddar. We don't like the taste or texture of high heat.

[@2guysandacooler]

Hey Bill. Hopefully my recipe calculator will help you make your sausages more consistently. Funny you should mention high heat cheese. I just bought 3 pounds to make a video about it😂. The long and short of it is this. If you are cooking a sausage hot and fast where normal cheese can melt out easily, then high heat cheese would be advantageous (but still optional). If you are cooking a sausage low and slow on the other hand i find that it's not necessary. If you go through my sausage making videos, you'll see that I've never used High Temp Cheese in any of my cheese sausage videos and they all turned out amazing.

[@pillar350]

Lolol the way you say jalapeños lololol

[@brittanyruz6459]

Hello do you have the calculations you use as percentages rather than weight? It helps to adjust for smaller or bigger batches.

[@SanJoseDale]

I’m making this in a few days, don’t have any accelerator. You mentioned the cheese and jalapeño might oxidizing the meat sitting over night. Does it make sense then to mix the meat with everything except the cheese and jalapeño, let the cure work over night, then add them in and case the next day, and smoke right away?

[@tonymorgan3526]

Great video, we make a similar sausage here in the UK, but we oven bake ours, they are far more tasty 👍😀

[@mrj7872]

Looks delicious I hope you’re going to make some bratwurst for us

[@yougottabekidding7476]

I have no meat grinder and would use pre- minced pork/ beef. Also, I don't like casings. I would also use just a bit of liquid smoke instead of real smoking. May not be the same result as yours, but much faster, haha. Thanks for the basic recipe!

[@2guysandacooler]

😂😂 true.

[@OpaJochen]

great job guys 😉

[@2guysandacooler]

Thank you! 😃

[@inhisnamebbq8488]

can you use tallow to make sausage instead of cubing and grinding chunks of fat by sub the weight % in tallow?

[@tee9074]

Thanks a lot for the authentic, great work you allow us to share with you Eric! Is it mandatory to smoke the sausage?

[@2guysandacooler]

You are welcome. You don't have to smoke this sausage

[@tee9074]

@@2guysandacooler thanks a lot your answer. I'll let you know about the result tomorrow 😀

[@KetoBBQ]

Can you freeze sausage before smoking? Thaw and smoke later? Does the cure get affected if you do this?

[@petermackichan9762]

Hello. i love your channel. I have a question about your jalapeno cheese sauseges. Is there active smoke the whole time or for just 2 hours or so? Thanks...Peter

[@2guysandacooler]

it's what ever you want. I let them lightly smoke for 2 hours but it's a personal preference. Just don't over smoke or the sausage will taste bitter

[@BronsonWally]

Looks great !!

[@Terry-7]

Two questions...how do you keep the casings from unraveling at the ends? So far all I have used is collagen casings and when I reheat them they unravel. Do the natural casings hold better? When you use the sausage pricker does it cause the sausage to leak the fat or cheese? Thanks in advance for helping and I really enjoy watching and learning from your videos.

[@martin41s]

Made these yesterday turned out fantastic! One question if I wanted to make these as a fresh sausage would I need to put in pink #1 salt?

[@robertgalindo1786]

I’ve been a BBQ/Griller for many years and was thinking of trying my hand at sausage making. I just happened on your channel a few days ago…and Wow! what an education! Great information here! Thank you for sharing your knowledge and talent! I have one question pertaining to the Insta Cure #1 and the use of sodium Erythorbate. Is there any reason why not to just go ahead and use the accelerant every time for cold smoking and not worry if the conversion to nitric oxide is complete to insure safety?

[@2guysandacooler]

Thank you. As far as the accelerator, I usually use it every time. There's no reason not to.

[@robertgalindo1786]

Thank you!

[@Uncle_Buzz]

Questions on the cure... you're only using it because the temp will be below 140 for so long in the smoker? And if you didn't use the accelerator, you would put it in the fridge to cure overnight before smoking?

[@Uncle_Buzz]

Nevermind, I found this answer a couple times over.

[@jamesphillips2216]

New subscriber, those look incredible!! Have you tried adding pineapple to a smoked sausage recipe?

[@Uncle_Buzz]

Another question... I have hog casings from LEM, they kind of stink... it ruins the whole experience. Are all hog casings stinky? Thanks and cheers!

[@2guysandacooler]

If not cleaned properly or packed properly in salt (from the manufacturer) they could give off an odor, also if the casings are not stored in the fridge at all times it could lead to a smell. When you soak them in water add a little baking soda, that might help get rid of the smell.

[@billklaassen5893]

And about the dalstrong. I know of people that love them. I have some Victorinox. But I've used some other knives that absolutely do not hold an edge. Quality difference between and dalstrong vs Victorinox?

[@2guysandacooler]

I've got to be honest. I personally think that they are more into the marketing aspect of their knives than the quality. Some are good but the majority are seriously lacking. I also think that for the quality they are a bit overpriced. Just my opinion though

[@billklaassen5893]

Ok. Great to know. Do you have any Victorinox? How do they compare?

[@vaazig]

I have some chocolate habaneros in the freezer. Bring the pain! 😅

[@bobbicatton]

Nice snap to that sausage👍

[@2guysandacooler]

😁😁

[@hfritz8590]

Hi Eric, awesome channel. question about this Jalapeno Cheddar Smoked Sausage please ! if you were to refrigerate/freeze it which would be the best way to reheat it later on ??

[@2guysandacooler]

I reheat in the oven. 325f for 25 minutes give or take. I reheat till the internal gets to 150f

[@tiyans]

what pellets are you using for your smoker.?

[@_J.F_]

That looks delicious and I will definitely give that recipe a go. I know they are of course already cooked but would it not be a great addition to just give them a quick crisping of the skin on the BBQ or in a frying pan? And a quick question. I very often get a lot of condensation in my smoker. I am guessing that it has to do with the warmth building up on the inside vs. the relative cold on the outside, but is there any way of minimising the condensation besides venting the smoker regularly, which is of course counterproductive to the smoking and the cooking going on inside.

[@2guysandacooler]

LOL. I generally don't show the reheating process but I do crisp them up on a frying pan😁. At what temps are you smoking?

[@_J.F_]

@@2guysandacooler Usually between 140-190F unless I am cold smoking when I like to keep it below 65F.

[@phurinatsirirat327]

Hi Eric! How do you call and get the metal rod to clear the leftover meat in the stuffing nozzle? The one you are using in the VDO at 5:38 min. As I can’t find the link below the description. Thank you

[@2guysandacooler]

It's called a stuffing horn cleaner. It's sold by the sausage maker: www.sausagemaker.com/product/stuffing-tube-cleaner-set-set-of-4/

[@phurinatsirirat327]

@@2guysandacooler Thanks a lot

[@johnschulenberg1]

What size casing did you use?

[@2guysandacooler]

28-32mm

[@johnschulenberg1]

@@2guysandacooler thank you for your quick response. New to sausage making…learned a lot from your videos

[@adamcrockett18]

Another great video. As someone who just bought a Smokin-it smoker (solely because of your videos), they need some help with their instructions! Amateur hour for sure. You ought to reach out to Steve and, in exchange for your marketing his product, get some new stuff! None of their products are intuitive.

[@2guysandacooler]

I'll make a video on using the controllers and the app. What model did you get?

[@adamcrockett18]

@@2guysandacooler Thanks for the response. I just got the 5D and am piecing together how to do everything. Luckily I was one of the few where connecting the controller to the app was simple. I've heard horror stories. Doing a snack stick and sausage run this weekend setting up multiple steps in the app so hopefully that won't be too difficult. I've learned more about Smokin-It products through your videos than from their materials. Received the Bellas yesterday and no instructions, but luckily one of your videos comparing it to the Smoke Daddy's generator provided guidance. Keep up the great videos.

[@kentishtowncomputer]

Can you replace sodium erythorbate with sodium ascorbate in this case?

[@2guysandacooler]

Yes. Sodium ascorbate can be used or ascorbic acid can be used as well..

[@nickp5809]

What kind of cream is used?

[@cobia1794]

Eric, would the recipe work good if I just used a pork butt from the grocery store 'has a good amount of fat cap on them already' and used (all) your seasonings? Just wondering about the ratio to make a decent product with all pork butt with fat cap... I'd imagine that some lean beef would add a bit more texture as a whole, but is it all that much better? I think the cheaper big name brands at the store are all pork! Sale going on at 99 cents/Lb for bone in pork shoulder roast!!! May have to stock up...

[@2guysandacooler]

sure. Pork only would work great.. Also a fatty pork shoulder is perfect for this recipe. The perfect amount of meat and fat. Beef does add some texture but it really comes down to personal preference. You are probably right. Commercially all pork sausage is king. But that's more likely an economical decision. Pork is cheaper 😁

[@cobia1794]

​@@2guysandacooler Most of these clips on how to, they mixed it up adding different beef cuts, and just wondering! I don't mind the generic pork brat at all from the store, I just want kick them up a notch or two especially since cheap brats are getting up to 5 bucks a pound now. Thanks for all the great video's!

[@gwempren]

What knife is theat from Dalstrong Knives

[@2guysandacooler]

When I'm cutting the meat the knives are: The Guardian gladiator series, Shogun Series Chef Knife, Santuku Quantun 1 series. Then at the end when I'm cutting the sausage that's the santuku delta wolf series

[@loayelalfy6249]

I have a cheap size 5 grinder that the blades always get covered by the tiniest piece of grisle and smears the meat no matter how frozen everything is. Is there a thing I can try or I just lost money try to save some?

[@2guysandacooler]

Tough call. Knife work in sausage making is sometimes key. Trimming and sinew and silver skin helps but you could cut your pieces into small cubes when you feed it into the grinder. Also you could switch to using lean meat and adding pure fat. That could possibly help. Also how old is the grinder. Have you considered sharpening the blades and plates? I have an episode on how to do that coming up later this month...

[@loayelalfy6249]

@@2guysandacooler thanks for the response Eric, I saw the video and tried to sharpen the blades on the belt grinder but ended up ruining them. I live in Germany and could not find the whet discs for the small grinder anywhere.

[@loayelalfy6249]

@@2guysandacooler will try with 100 lean meat

[@2guysandacooler]

@@loayelalfy6249 I have a new way to do it that is much easier and you can do it with any blade and any plate. That Episode will air October 19th, 2021...

[@loayelalfy6249]

@@2guysandacooler looking forward for it

[@oboy702]

Is cure #1 the same as Prague powder #1?

[@2guysandacooler]

yes

[@kisimalin7880]

hello, what is that cream minute 4:35 ? cheese cream ?

[@2guysandacooler]

Heavy whipping cream used for cooking

[@stephenadams5241]

Eric, can you help me with the Salt Cure #1 amount. I have 11% sodium nitrite cure, should I add 50% of the amount listed in your recipe?

[@2guysandacooler]

Can you list off all of the ingredients and the %

[@stephenadams5241]

@@2guysandacooler Eric I was following your recipe for the SO2E02 jalapeño sausage using 1000g of meat. It tells me to use 2.5G of cure, but is that 6% nitrite cure or do I have it wrong?

[@ioan4026]

Is there a way to make cured jalapeño sausages?

[@2guysandacooler]

sure. Follow this recipe but adjust the cream down to 2 tbsp/kilo, increase the salt to 25g/kilo and add 2g/kilo of dextrose. Also add 1/2 tsp of a starter culture like flavor of italy that's been diluted in distilled water. Let it ferment till the ph reached 4.9 and while it's fermenting cold smoke. As soon as it hits it's ph target you can let it dry for 25-30 days till you lose 40% weight loss. Bang!! You now have a smoked jalapeno and cheddar salami that's shelf stable..

[@ioan4026]

@@2guysandacooler Great! Thank you so much!

[@Arend2037]

my sausage casings always chewy Wy?

[@tonyBe9051]

Is there a actual recipe for this?

[@2guysandacooler]

Check the description box 👍

[@tonyBe9051]

Got it, didn't hit the "more" highlight

[@tonyBe9051]

@@2guysandacooler actual Milk cream?

[@2guysandacooler]

@@tonyBe9051 yes

[@stephenlee-martin5438]

Why do I have to give you my email and credit card to see your recipes- not happening?!

[@2guysandacooler]

You dont!! It must be some weird thing happening on your end because my site is 100% free to use. See if there's an X some where on that screen to exit the page,, I'd love to see it though. Can you screen shot it and send it to me? [e-mail]

[@stephenlee-martin5438]

Yes you are right there is an ‘x’. Thank you!

[@stephenlee-martin5438]

I will try this Jalepenos/cheddar recipe next week. Really Appreciate your videos!

[@raymondjoebarwick8995]

How about a good chorizo

[@2guysandacooler]

Mexico or Spain?

[@raymondjoebarwick8995]

Man I'd say Mexico or Spain both I just don't like how greasy it is in the stores

[@raymondjoebarwick8995]

I didn't know there was a difference I thought as just Mexican

[@2guysandacooler]

@@raymondjoebarwick8995 No problem. Mexican Chorizo: kzbin.info/www/bejne/d4nPoJ1ujKmejtE Spanish chorizo: kzbin.info/www/bejne/i3-lc5pqnp1no5I

[@raymondjoebarwick8995]

Mexico

[@TheSimmy77]

This video is an animal's nightmare!!

[@2guysandacooler]

You should watch my hog head cheese video🤣🤣

[@allenbateman3518]

terrible... to start of with, wasted 2 minutes at the beginning of the video.. you always want to make sure the casing is full and plump, not like you said... do not make one large rope.. make individual links... that way, you do not have to go thru and prick all you sausage to get the air pockets out.. you lose flavor and moisture doing that crap.. also, yes, use high temp cheese.. cause after you slow smoke it, guess what, you gonna high cook it.. using store bought cheese is only gonna make that sausage leak out and when you cut it, you will have pockets of where that cheese once was...

[@2guysandacooler]

Lol. Everyone's an expert 😂😂😂🤣🤣🤣. Did you even watch the video 🤔? My sausage was plump, juicy, great snap, full of flavor, and the cheese was perfectly creamy and didn't leak out. By any standard it was a perfect sausage. You would be better off taming your arrogance and understanding that there are lots of ways to make a great sausage. To have the attitude that your way is the "right way" is just comical. Here's some advice (for the next time you want to become a keyboard warrior), try expanding your horizons to emulsified sausages (mortadella, frankfurters, weisswurst), then once you think you are good enough, start making fermented and dried sausages (Hard Salami, Brianze, Saucisson Sec, Skilandis, Sopressata, Landjaeger) - that'll humble you. Then and only then, once you've mastered that, start making sausages commercially for 10 years. You have so much to learn. I do appreciate your enthusiasm though. Keep making sausages😉