Cold Smoked Texas Style Sausage! | Chuds BBQ

This week I make Texas Style sausage a little differently and cold smoked them, and the results were amazing. If you wanna try a different sausage recipe, give this one a go!
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Recipe
3 lbs beef
1 lbs pork
1lbs fat
45g salt
6g pink
20g Black pepper
6g Cayenne
4g mustard powder
6g paprika
6g garlic
90g milk powder
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[@Fathomie86]

I think alot of us folks could use that grinder/stuffer comparison video. I started with the Kitchenaid and I can tell you that equipment makes an insane amount of difference in the sausage game. Awesome vid as always Chud!

[@ethanguerrlich165]

I definitely agree, my kenome stainless steel grinder attachment is great for grinding (definitely not as good as a stnd alone) but using it to stuff works horribly bought a $40 horizontal stuffer and it was a total game changer for a super low cost.

[@wandrewmclarty]

Same here- started with Kitchen aid, and have been looking for the right upgrade

[@blueenglishstaffybreeder6956]

I’m with you on that, been looking for a quality grinder for some time now, most of them on the market are Chinese rubbish

[@chrisinscore6036]

@@blueenglishstaffybreeder6956 I bought the 1 HP Cabelas Carnivore grinder for sausage making (and also wild game processing). It is absolutely hands down the best grinder I have ever owned. All the parts are heavy duty stainless steel so you can put them all in the dishwasher. Its got a hefty price tag, but you will likely never buy another grinder for the rest of your life.

[@greghampton4318]

Yeah I used a kitchen aid last night and the bowl is way too small.

[@oscargideon5737]

Because of you, I make my own sausage 😁, and it is….deliseeus! 👍

[@zachurystrawcutter2283]

That at the end of the vid is why we do it, feeding people good food that came from the heart is what it’s all about. That’s love

[@JasonMillerist]

On another note since it’s crawfish season I wanna see a crawfish sausage. A pork based sausage with cajun seasons (or “boil” mix) with whole tails (precooked from your last boil of course) in the sausage when stuffed!!!

[@papassmokehouse549]

How about a crayfish based boudin

[@JasonMillerist]

@@papassmokehouse549 I have seen those recipes out there and would be all for it, but I am really wanting the crawfish sausage. Had it ones YEARS ago at a crawfish festival in Spring Tx.

[@blueenglishstaffybreeder6956]

Oh hell yeh

[@gsomoco2041]

My grandfather would smoke 50 pound batches of linguica in a brick smoker he built in the backyard. This video brings back some great memories. You should do a whole sausage series, we could all learn a lot.

[@wilsonayala6347]

I use C-clamps to hold my stuffer to the counter. Works pretty well and not permanent.

[@awilliammartin]

Yup those work great!

[@MarcoAurelius]

You can use a clamp or two to attach the sausage press to the table. That way it won’t move while you use it, but won’t have to be a permanent fixture. Another nice video!

[@lukewilde7576]

A good way to cold smoke in the offset is to use the snake method with brickets and wood chips

[@JasonMillerist]

Yes, yes pls do a review of the MEAT grinder and Stuffer, cause I WANT ONE!!!!!

[@jaquestraw1]

Was waiting for the snake! 😁

[@yokabarbecue8003]

A sausage equipment video would be great. Just ordered a grinder and the 5lb stuffer from them last night.

[@brandondcj]

Which grinder did u get

[@yokabarbecue8003]

@@brandondcj I ended up getting the 500 watt from MEAT. I'm only doing small sausage batches right now and it should definitely be an upgrade from my KitchenAid haha.

[@grahamkehrer2134]

Looks fantastic! Would like to see a video on chorizo, specifically the more South American varieties like the Argentinian stuff for a churrasco.

[@chrishoganpercussion]

I would love to see a chorizo video, specifically Mexican but doing both Spanish and Mexican would be awesome.

[@screwball69]

I agree with this since I cant buy real chorizo here

[@24kachina]

I've been pestering for Chudrizo for some time! Hope to see it soon.

[@CoroaEntertainment]

@@screwball69 Check to see if there is a Portuguese deli near you. They would have pork or beef chorizo. Imo, they taste better than the Spanish and Mexican versions.

[@screwball69]

@@CoroaEntertainment Iol I'll remember that tip but also I live in the frozen asshole of the north, town so white that taco bell would be to exotic for this place.

[@bobandkaren2011]

Stroking the stuffer horn and tickling the invisible balls never gets old.🤣 love your videos.

[@CanuckusRuckus]

Brad, just use two small C clamps to temporarily attach your stuffer to the table. I have never had an issue doing it that way.

[@chuckmcbreen]

Making these right now if anybody is still out there watching this episode. Five pounds with Bradley's chorizo sausage kit and five pounds with Bradley's Nice and Plump sausage kit. Hung them overnight and now I'm cold smoking them with a pellet smoke tube that will burn for five to six hours. Smoke tubes produce alot of smoke so once is plenty. Then I will hang them for a few days in the basement then try them. I've made Chuds Pfefferbeiser recipe twice using this method which was fun.

[@balaamsdonkey1524]

LIKE THE SPIRAL........SMOKER..............GOOD CREATIVE ....INNOVATION.....AND THANKS FOR ITS PRESENTATION

[@djrtime1398]

Thanks to your video I have a plan for cold smoking fish in my Hasty Bake. Salmon and whitefish. Thanks, you are golden!

[@blueenglishstaffybreeder6956]

Great video mate I learn a lot from your channel and your sausage recipes are 2nd to none, is that an Aussie blue healer ya gotcha there ?

[@stefanmarciuc7825]

Oh man! I used to eat home made sausage’s, only on Christmas time. I miss the old days!

[@foodonfire3662]

You remain, the supreme teacher.

[@watsonrk1]

Having the right tool makes the job not only easier, BUT enjoyable! Nice sausage vid.... easier than you think after a few tries, the right tools and spices makes this a "once every couple weeks" deal. Thanks Bradly, nice job!

[@rickf.9253]

Brad, congrats on the new equipment! With all the sausage you make, you were long overdue for a mixer that attaches to the grinder, I love mine. With all the welding you do, I know you have a variety of clamps, clamp the stuffer to the table, it makes it so much easier. I can't tell from the video if your counter has an overhang, my kitchen counter does, so I use C clamps. Awesome sausage! If you say it's your best yet, it has to be amazing!

[@marktvcturner2448]

They look amazing. Years and years ago I used to work in a BBQ store here in Australia and about a year ago I picked up a second hand Weber gas BBQ from around 2005 vintage which got me down the bbq rabbit hole. After talking to a mate who uses a smoker I've bought a Smokai smoke generator to attach to my BBQ and I'm going to be watching a whole bunch more of your videos. :) Cheers from Oz!

[@Mopsink]

I would love to see your take on Shashlik. I think it would work great on either the Chudbox or the weber kettle. My family we've used our weber kettle along with simple skewers and lamb, but other traditional meats are pork, sometimes beef and rarely venison. but the basic components are meat, marinade, onions!

[@leygonz2084]

I agree we could use a comparison video. I'm using the Cabela's grinder for now and NEED to make sausage soon!!!

[@nickdubois8218]

The ball tickle gets me every time :) Looking forward to the sausage grinder comparison video.

[@rmagala]

Love it! I've said this before, you are definitely going to force me to raise my sausage game

[@yankeejade]

Well..better than Hillshire 😆 can't wait to try the harder sausage! Could you please do an awesome Mexican Chorizo Sausage vid!

[@sandersjones1577]

My get you a pair of clamps for that stuffer they work well for me. Thanks for sharing

[@jamesmoreno4155]

i love me some sausage making vids!

[@timbrazzel2707]

Like the vide. Since it is a small recipe, I have a Kitchen Aide Pro Mixer to do the mixing with. I believe that it will be close to your results. Keep the videos coming. Thanks

[@ScottysBackYardBBQ]

i do this with breakfast sausage makes a nice easter sausage so good

[@otrsmalls252]

well heck yes we want to see that video

[@joelmaurer8190]

My dad just bought that Meat grinder as well, loves it.

[@SKOHL_H]

One day the stars will align and I’ll be able to get one of those chimneys.

[@monami1359]

Great video! Yes, would like an equipment comparison video. Thanks!

[@thebearded_guardian3671]

I got the smoke tube. It is epic and I love it. Lasts a good 6-7 hours with wood pellets

[@bobbicatton]

Snappy, smoky sausage looks terrific👍

[@gse4280]

I will never ever make these but i couldnt wait for you to make them again 🤣🤣🤣

[@scotthepburn69]

Very bloody nice mate

[@thefatherthesonandtheholys9508]

Ok. I bought a lot of the items in your description per your recommendation. I’ve got the cold smoke coil going now in my Kamado smoker. There aren’t many videos for how to smoke sausages in a green egg or Kamado-style smoker, so I’m leaning pretty hard on your tips. I’m sure it’ll turn out excellent, and if it doesn’t I’m hoping to understand why. Anyways, I appreciate your willingness to share years of work, trial, error, and experience. I’ve upped my bbq game since you’ve been shooting videos. Thanks man!

[@BN-yb5qc]

Yo Brad! Love your content, great work 🥹 would love to see you do something near to my heart: the Baltimore style pit beef sandwich. It’s top round crusted with salt n pepper, burnt to a crisp on the outside, still mooin on the inside and sliced super thin, served on a Kaiser roll with a slice of sweet onion and tiger sauce (Mayo, horseradish, lemon, Worcestershire and black pepper). Would love to see your Texan flair on it!

[@ronsimpson143]

Put some threadcerts in the table and mount the sausage grinder with wingnuts. That is what I did with mine.

[@pvbranson]

I’m glad you and Jeremy did videos together. I subscribed after that. I’ve been wanting to learn about making sausage, so I used your Meat discount code from the video you did with him. That and the current 25% off in the Meat Your Maker store, I ordered the .75 HP grinder, the 15 lb mixer and the 5 lb stuffer. Cat wait to try making some sausage and definitely I’ll be watching all your vids on sausage. I’ll have to check out the sausage site you mentioned in the video. Hope my Louisiana Grill cabinet pellet smoker will work ok for sausage.

[@dnfd737]

use come large c clamps on your stuffer to secure it to the table

[@wolfigraz5791]

Great video Bradley. Would love to see more about your sausage making equipment. Greetz from Austria 🇦🇹

[@angrybear76]

Love to see the grinder review!!

[@blakebarlow940]

Yes please on the MEAT! review. I’ve been eyeing one myself

[@BullsBearsBourbon]

Thanks for the excellent videos. Always look forward to your new ones being released! Would love to see you smoke a whole Turkey on the offset! Don't know why we don't eat more turkey year around in Texas.

[@Ben_Stahl]

Still wanting a video on Blood Sausage. Thanks for the video's Brad

[@sandersjones1577]

Get some small c- clamps for your stuffer . Thanks for sharing

[@stevepereira8898]

As always you knocked it outta da park again

[@Sanct1mon1a]

Yes, please make a video about the Meat product line as I am looking for my own to get away from my Kitchen Aid set up.

[@jbok_yes931]

lets go for the full review!

[@terryrobinson1416]

Just how do you know it is going to be delicious....without trying to make it first??? But I'm sure it was after you finished it. That's why you're the best Robinson. I'm a half fast Robinson. Original Robinson from the east coast.

[@CoolJay77]

This looks great. I will make my first sausages based on this.

[@codytheriverrat]

If your cutting board allows, try using a couple c clamps to hold your stuffer on the table

[@robertfick3173]

I missed the catapiller in my slipper... Ahhh you got me!! Haaha

[@arcticcanoe]

This is a very similar process we use to make Hungarian sausage. We would also hang some of the sausage for a week or more after cold smoking and eat raw. It's not really considered raw because it is cured.

[@mileskirsch8880]

Hey, CHUDster I whipped up 5lbs of your Pfefferbeisser recipe, it is a BEAUTY recipe, for the liquid I used BEER SLUSH👍🏿(Frozen Canadian Pilsner) AND upped the pepper grammage by 2g and it was $$ OUTSTANDING $$. THANKS DUDE and keep on keepin' on. Going to give this one a go 4 sure, CHEERS

[@the_whiskeyshaman]

So if you were to go no binder would it be a looser texture or would you just have to mix it more? Love the different approach though. Keep it up 🥃

[@cannistershot2277]

The texture would probably be OK, but you might notice less moisture retention in the sausage. (still delicious though) I make an Andouille with no binders and it comes out great, but it's a courser grind and is used more for seasoning other dishes like gumbo, jambalaya, etc. vs. eating out of hand.

[@MobSmokeBbq]

Well done brother!!! This video has me iching like crazy to start making different types of sausage! Already got a cold smoke ring in my amazon cart!

[@scoobtoober2975]

Just use some c-clamps to hold R down. Or bolt some c clips on the base of the stuffer, so it hooks on the bench on both edges so you can just push forward to hold it on the bench. Or make the Chud clamp

[@S1L3NTG4M3R]

THANKS

[@ninjastiz9046]

sausage master

[@floridaswampman7648]

I see you really upped your sausage making equipment game! I love the meat mixer. Reviews on the new grinder and mixer would be great! I generaly do 5 or 10 lb batches. Not sure how the mixer would work out and it's an extra piece of equipment to clean.

[@Davidmaxwell07]

Slim Jim’s please. Amazing video btw

[@factxopyt]

Lets do the new grinder review! I have a LEM now but looking to upgrade.

[@spline8518]

Yumm !!! That’s all I can say !

[@allieandbo]

I've always been intimidated about making sausage. Never done it. It feels like the process is pretty involved and one mistake could ruin an entire batch. And the stuffing part appears to be something that is an acquired skill that would take a while to perfect and one that I would screw up a ton before I got it right. It's always why I have a lot of respect for guys like you who make it look so damn easy. Maybe one day. Thx for the vid. The end product looked mouth-watering.

[@manuelhinojos699]

@Bo-BQ I encourage you to try to make some for my first time and it went pretty well obviously the first time you do thing there’s gonna be a little bit of learning curve but it’s awesome. I bought a meat grinder and a used meat stuffed no complaints

[@24kachina]

I used to feel the same way, but just dive in by making some bulk sausage first. I suggest a pure pork breakfast sausage and/or Italian sausage for starters. Just get fatty store ground pork, get the salt content right to get a good primary bind, then err on the side of overseasoning with sage, black pepper, garlic, nutmeg, rwd chili, whatever smells like breakfast. Kneed it by hand in a big bowl with splash of maple syrup until its sticky and like sausage, not like ground hamburger meat, and you're off to the races. Same thing for Italian, but i do equal parts beef and pork - again, store grind is fine to start. Google for salt amount, then go nuts with fennel, oregano, thyme, red chile flakes, garlic and onion powder, a splash of any dry red wine. Knead well. When I dont feel line breakibg out the stuffer i form that Into Italian sausage meatballs, eat some and vacuum seal freeze the rest. Possibilities are endless. And for bulk, non linked, no need to worry about milk protein or other binders.

[@allieandbo]

@@24kachina Thanks guys. I'm gonna get into it one day soon. Probably start with a small batch of traditional pork. I see Bradley posts his recipes for the blend so I have an excellent starting point. I just want to get the right equipment to start with so I'm not struggling too much. Side note: I was at a friend's house this weekend and he cooked some hot tamale deer sausage. Made with deer meat obviously but tasted very much like a tamale. Insanely delicious.

[@davidnieto9295]

Man you need to try that chicken mole Brausts.. that be awesome!!

[@mdahlin66]

Would love to hear your thoughts on your dedicated meat grinder vs. a kitchenaid attachment.

[@alkalk8938]

A small variation and you could make hard salami, rafter sausage we call it). Use #2 cure and definitely not over 90deg on the cold smoke. Then dry it in a cool place until it's very firm, 20 to 30 days. That's it, do not cook it, slice and be amazed at what you've created. I recommend getting a book that gives the ins and outs of the dry curing process.

[@shanevision]

Great video.. I love the sausage recipes. I'm processing a young 250lb mangalitsa hog in a couple weeks and so want to try this recipe. A Texas Hot Link meets German Landjaeger...kind-of.

[@jessebarttelt609]

Am I the only one that thinks this new equipment is an over kill for a backyard sausage ? Just saying i feel like mixing it by hand is more satisfying to watch. Thats my two sense anyways.

[@gr6696]

Looks good I’m going to invest in some smell TV.🤣🤪😜😎😎😎👏👏👏👏👍🏻

[@BlackSheepBBQ]

Brad, I'd love to see a review video of the MEAT! grinder with maybe a focus of "1st grind" for newbz. Just ordered their #8 grinder today and not sure where to start. All I have is some brisket trimmings in the freezer... Surely I can make something happen 😅 loving the channel, btw. Thanks!

[@mackyarbrough570]

I get all my stuff from the sausage maker I also have a bella cold smoker attached to my propane smoker

[@ninezeroseven907]

100% would like to see an equipment review video

[@cannistershot2277]

A full review of the Meat! products gets my vote! I have their slicer and love it. I've been contemplating purchasing a grinder like the one you have as well - just waiting for the right sale to knock the price down a little. (they usually run great sales around the holidays)

[@Dexterity_Jones]

Awesome video; I would love to see your spin on kielbasa

[@robertallard7443]

Great Job Brother! Enjoyed the Video

[@rontimms8980]

Your best video Yet!...oh ya, and in case you were wondering...There's a snake in my boot.

[@masashiohira347]

The sausage looks great! Any thoughts you can provide comparing the Hakka stuffer with the Meat one would very helpful. Thanks for all of the great content!

[@RedPede]

I'm just getting into sausage. I'd love to see that video.

[@blakemckinney8450]

Have been wanting to buy grinder and other things and eyeing their products specifically so I would love to see your review on it

[@gongsu]

Awesome video as usual man. Seeing your take on a bbq quesadilla and armadillo eggs would be interesting!

[@Turn0vers]

3:50 killed me there

[@GotAnEyedea]

I'd like to see a video on different equipment for sausage making.

[@jacklawson1367]

Lamb. Spring Lamb Roast, the entire lamb. And, following the cooking I’d really be interested in your recommendations for each of the joints. Lamb is affordable. Even if you only use one section of the lamb to describe various dishes would be great.

[@suckslip]

I use clamps to hold the stuffer down to my counter.

[@xclasstravels1461]

Omg I had to cold smoke mine for 3 days 😂 as they’re weren’t as dry and red as chud’s sausages

[@ronsimpson143]

I wonder if I could use a five gallon (super clean and sanitized) bucket and a paint mixing attachment on my big drill to mix the meat?

[@wandrewmclarty]

Please make a MEAT detailed video. I’ve been researching the next step up from my Kitchen Aid attachments and I would love to know more about buying the right horsepower grinder and if it effectively doubles as a stuffer. I would but a stand alone stuffer, but could also put that money towards a better grinder

[@bhutjolokia6990]

Looks awesome!!

[@glennmcdonald4557]

If you ever start in person group classes I would definitely be interested.

[@rayguest565]

I would like to see a full review on the meat your maker products.

[@pglass4]

At 4 minutes 29 seconds in you said do do👍

[@johnbenoit1775]

Make that video sir. Thank you for your content.