Chicken Bacon Ranch Sausage! | Chuds BBQ

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Chud Bacon
370g salt
200g sugar
60g pink salt
15g garlic
15g pepper
5g sage
5g pepper flakes
1878 Chicken
35g Salt
75g Buttermilk Powder
12g Garlic
10g Onion
3g Parsley
5g Mustard
5g Pepper
4g Dill
3g Chives
3g Tarragon
3g Msg
290g Bacon
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Pots & Pans
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►Made In Stainless Clad Set
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►Made In Carbon Steel Set
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►Made In Wok
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Knives
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►8" Chef’s Knife
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►6" Nakiri
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Meat Processing
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►Meat Grinder
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►Meat Mixer
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►Meat Slicer
Appliances
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►Weber Kettle
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Ingredients
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►Chud Rub and 16 Mesh Black Pepper
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►Wagyu Tallow
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►Pink Salt
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►Hog Casings
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Small Cooking Tools
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Welding Tools
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Camera Gear
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[@andrewalba336]

fake out on the sausage diddle and fake out on the boot snake. Chud's always keeping us guessing!

[@thebiglimey]

and not forgetting the clean weenie

[@mikesherman1523]

You gotta love how Brad has been slowly changing up the endings, so sophisticated! 😆

[@jxff2000]

penelope is the greatest taste tester a pitmaster could ever have asked for. truly as good as it gets.

[@SG-ig2th]

Just ordered 3 sausage kits from you! Would love to see a “biscuits and gravy” flavored sausage! Was thinking stuff a breakfast sausage base, frozen reduced country gravy, and dried biscuits in some sheep casings.

[@g54b95]

I don't think this concept would work as a sausage, but it sounds like one hell of an idea for a corn dog type thing, with sausage on a stick, encased in biscuit dough, fried, with country gravy on the side for dipping. Or serve on a plate, smothered in the country gravy, with shredded cheddar cheese on top and doused with a good Louisiana hot sauce. Serve with strong black coffee and some good mango juice.

[@SG-ig2th]

No, it would work.

[@AFdrum91]

"It's got that (lists every seasoning component) vibe to it." lol, excellent video once again Brad!

[@rickf.9253]

Another great, creative sausage recipe! Thanks Brad! Keep them coming.

[@thorjustin95]

Glad you finally did this one. They are really good in pasta dishes.

[@MrIslandlogger]

legend..plain and simple..legend...i never tire of your content and banter...pure legend!!

[@bradanderson4308]

I modified the recipe and made this style of sausage but made into patties because I didn't feel like messing with casings for a small batch. They were delicious, thanks for the idea Brad. I used 8 chicken thighs, 3 chicken breasts, 70% of the skin (1775 gr. of meat), 3 pkgs Club House ranch dip. 300 ml whipping cream,, 2 gr. chives, 2 gr. parsley. 1-1/2 lbs. cubed slab bacon. No additional salt, the club house dip has enough already. Fried up a test patty, good to go. Formed the patties and sprinkled with coarse black pepper. Into the freezer for 30 minutes to firm up and then into the Bradley smoker at 175*f for 1 hour of smoke with chili and cumin smoker pucks. Cranked the smoker up to 225*f and then finished to 150*F internal. Cool on a rack and vac pack into meal size packages , then into the freezer.

[@buckboughton]

Oooh! Larceny black A 1-23 yes sir! 🥃 Looking forward to this sausage recipe! Thanks for making great vids 👍😎

[@caseyl9906]

My 30 second method of getting bone out of thighs. Start at smaller joint end and make cuts down to main bone all around avoiding the cartilage etc. Then hold bone vertical and run knife along bone down to lower/larger joints end all around. Then just cut off and you have your meat but awesome bones for chicken stock. This process works awesome if thighs are 1/2 frozen as can go right into grinder

[@muzaaaaak]

Would love to see you make an Italian style chicken with parsley and cheese thin coil sausage. Used to get these in NYC and they were great grilled over coals or on a flattop.

[@dave84401]

I love these Tarantino style videos.

[@kbraker510]

I made some for the first time a month ago. I added high temp cheddar, some mild wing sauce to give it a bit extra and milk powder as a binder. I used chicken breast and boneless thighs… came out great!

[@ricmiddletown7685]

Gonna try this with a blue cheese dressing mix. Thanks for the great videos!

[@mikepomeroy]

I just realized its a Chud's whiskey glass! Fantastic!

[@ActualChef]

This recipe rips. Kudos for the bacon work. I love the buttermilk binder. Gonna tackle this one next week. We have Mahogany Smoked Meats in Bishop, California and their bacon is so unbeatable I’m just going to grab a pack of their ends.

[@b-radkisuke8773]

Very nice meat mountain there! Attention to detail with those slices

[@johnbowen5336]

Larceny. One the finest bourbons available and the best bourbon to mix with Coke.

[@markwindholz816]

Great finish to the video with a drink of Larceny!.

[@jcat5150]

Yeah I gotta make this one happen! Looks absolutely delicious to eat and beautiful to look at!

[@Rally825]

This is definitely going on the menu for my class reunion this summer! Slices of this sausage with some dipping sauce would make the perfect appetizer! Also... love me some Larceny bourbon! I had an old friend introduce me to it... nice and smooth, without being too high in abv.

[@michaellebu4312]

Bradley Dude I totally Love the comedy in all your videos 😂

[@jayro4803]

Killer video... super appreciate all your content Brad! Very much look forward to giving this one a whirl 🤙

[@srh-ob3dx]

MAKE SOME APPLE-GOUDA BRATWURST!!!! I do all your sausage recipes and now people are making requests 😅

[@shelbymartinez2553]

It's me lol I'm making the requests

[@srbassman11]

These videos make my day😂

[@Amocoru]

I love putting a dusting of sweetcheeks on my smoked pork belly. It just adds that beautiful light sweetness at the end. So good.

[@DanyRivard]

I needed something new in my life. I just saw these yummy ❤😮sausages!

[@jeffdorough5289]

I love Indian food. We have a large bin dedicated to all the spices so we can cook it whenever we like. Great episode

[@24kachina]

Tour de Chudforce. Unreal. Fabulosity.

[@JimOHalloran]

Made my first batch of sausages with the "Nice n Plump" mix a couple of weeks ago. Turned out great, but while casing every time I was like "tie it off... snip the tip... and we case away". I've either watched too many Chuds videos, or just enough.

[@ascendedvegeta]

Last time I made bacon I smoked it up to 200 F and sliced it super thick. When I cooked it for breakfast it was the absolute perfect combination of crispy on the outside and tender on the inside🤤

[@thomasclark4794]

My wife and was wondering where the boot snake got off to. Needless to say you didn't disappoint. Excellent videos as usual.

[@christopherday210]

I think you nailed it Bradley like the Idea as well as the recipe, As I've said b4 keep em coming...

[@christopherpridmore]

Skin on thighs was how my chicken sausage go to also, delicious!

[@FossilCleric]

DUDE! I just made these 2800G of chicken and adjusted the grams DUDE! Never made a sausage the everyone in the family loves TY TY TY P.S. Your breakfast sausage is a hit in my house as well. I have about 20 lbs of it in the freezer formed into patties and vac sealed. Every weekend the kids ask for it.

[@chilecayenne]

What vacuum sealer system do you recommend? I need one for my brisket and other meat scraps, to keep them till I have enough to grind into burgers, etc.... I"m a big fan of your show...I trimmed my brisket last weekend per your video, did my first foil boat....and WOW!! It was great!! Thank you in advance!! CC

[@SchwarzeskabelGWP]

I’d love to see a chicken tikka masala burrito with garlic in the tortillas like garlic naan bread and the chicken cooked on the chud box

[@louisstrowger8807]

Gotta try this.....And nice Bourbon!!

[@BenFeldman-kz7gt]

Looks delicious! Chicken casings! That I would like to see. Aren’t they really small? You always make this look so easy!

[@RiggerBrew]

i have done Jamaican Jerk, and Tuscan seasoned chicken sausages before. I'm putting these on the list to make.

[@seanew121]

Glad Brad has made another sausage video. Also, it’s nice to see chicken used. …..lastly, gotta take advantage of those hibernating flies 🪰🪰🪰

[@kevinmcallister2577]

Only one good way to get rid of a boot snake. BBQ snake. Give it a try, Bradley!

[@SheilaWildman]

Brad, you should make some Rubin sausages. I’ll bet that would be really good. Love the videos

[@caseyl9906]

You pretty much hit on it with the chicken thighs. I have been trying out all kinds of chicken thigh sausage recipes the last year or so mostly bulk breakfast & hot Italian. Have also done cased kielbasa/bratwurst and smoked salamis. It is different using poultry (forgot I did some turkey) but I haven't had things not work out. @ .88 cent/lb is good to know that it works.

[@lx2nv]

You had me at Barrell Proof Larceny 😍

[@kak4shi_hatake]

Hey Chud when putting a log on the fire do you have to open the smoker to let out the white smoke during its cook?

[@fobbitty]

If you want a knockout chicken sausage, use the skins of your turkey necks as your casing. Sure, time consuming but definitely worth it!

[@kevincolwell2115]

you could serve them with some fresh ranch dressing... That would be so good!

[@drummnl]

Man, I’ve been watching your channel for a while and I’m curious as to what the metal circle, with chud cut into it, you use on the cutting board to cook with.

[@shifty314]

I was thinking about something like this but with Swiss cheese too. I have the proper confidence now.

[@adamboker1603]

What’s the brand in that propane gun?

[@nancyreyes3105]

You are a mad food scientist 🎉

[@MarcosMolina-l7e]

El cangrrriiiiiiiiii love your content bro! You inspire me! Yummythangzinc was born because of awesome videos like this!

[@akaimon3]

What brand do you for your chamber vac seal? Do you have an external vac seal for oversized items? I use Meat Your Maker line - chamber works great but the 16” external vac is worthless. Just ❤️ your sausage videos‼️

[@Stan_L]

Great video! Thanks for sharing.

[@kilotangodelta]

Hopefully that glass is hitting the store soon!

[@davidsholar2874]

That looked mighty tasty

[@H4zardWarning]

Dang it Chud, I can’t afford a grinder and stuffer stop making such delicious looking food!

[@cooper5741]

I love your videos 😊 I so look forward to release day !

[@devongardner2884]

Imagine dipping that in a homemade butter milk ranch!

[@roberthenderson6140]

I've seen a nonstick grillmat used in some of your videos. I can't find one now. What is that one?

[@peterbourgeois8492]

Really enjoying your videos. Could a cured version be made?

[@carladerhold5141]

Love your vids, Bradley - pretty much have watched them all. Curious, since you highlighted the "Official Taste Tester" in this vid (cute puppy), has she ever not eaten/spit out one of your offerings?

[@mike_adams]

Nice job Brad!

[@niravitonchavieng5761]

If there is no milk powder, what can I use instead? 😊

[@randybichsel4244]

Next time try the Fiesta Ranch seasoning in this, I bet it would be wild

[@jabawockee199]

Those who know…know…when he makes a sausage video, we’re all waiting for the ball tickle. You know who you are!

[@cmaddog]

Why did you not pink salt the chicken? Just curious.

[@Trumpetmaster77]

That looks delicious!

[@briancarbajal9]

That’s a good batch of larceny!

[@frankdodd762]

I dig this!!!! Help me out. Struggling w Alpha GAL meat allergies! You think the pork bacon can be substituted with turkey bacon? Ideas? Thanks

[@Chuck5653]

Hey...I take it you are no longer having any issues with snakes getting in your boots. Oops spoke too soon. LOL. Damn snakes.

[@dwaynehagle7445]

Yep ! That's a Try.

[@TMac0925]

For a second there I thought you were gonna forget the “bludle udle udle udle”! Shew…that was a close one!

[@Dieselmechanic-1]

Can you explain/show how to tie off and cut sausages into the individuals they end up as?

[@PopAlmostUpFront]

Looks good, what is the seasoning ratio, thanks

[@treythorsen225]

How much rub did you add to the bacon cure??

[@TheeWardy]

Dude!! Do you have Chudd branded Glencarns?

[@JeepCentralCanada]

@8:50 Toying with my emotions, for a very brief moment I didn't think you were going to do it 🤣

[@NAUTISPEARIT]

RECIPES!!!! Reminding u lol

[@joemartin124]

got me thing blue cheese😋

[@b-radkisuke8773]

Be curious to find out the cost per link. Great idea

[@kurtwinslow2670]

That is one focused dog.

[@jasonhiggins7793]

Is the bacon weighed post fry?

[@resiliencyisrough]

OMG I NEED THAT T-SHIRT BROOKE HAS!!!

[@MattP5000]

the MAP gas on the torch might not be a good idea?

[@LD.Walker]

Totally needs a little dip dip in some Franks Red Hot.

[@drwubofficial]

“Gut busting sausage” 😂😂😂

[@mikestatler6862]

Recipe please or where is it in here. Didn't see it. Gonna make this one for sure.

[@_thisisdavid]

Looks way better then my attempt at it😂 granted it was also the second time I made sausage

[@johnmelton6467]

Just curious if you have ever made a gyro meat sausage?

[@lisawoods405]

Yumm and chicken isn’t my go too

[@SuperPfeif]

Awesome man!

[@b-radkisuke8773]

fun seeing the doggie !!

[@beechermeats9797]

For the algorithms bay bay!!!!!

[@SteveRix78]

Chud's premade bacon mix?

[@bradtremble6728]

You should do shoyu chicken boudin. Add in some fresh chopped green onions. That’d be a killer idea and gnarly boudin

[@Savannahjbo]

lets have a tools of the trade vid , how many times can you start the "fire" on one tank with that torch ?

[@michaelmiller8914]

I bet that would be good with high temp cheese!!!