How to make homemade hot links Smoke sausage

[@doubledupcup]

Hey chef as a chef myself I’d like to share a couple of my tips and tricks and one is to cut your meat into strips not chunks so the meat grinder will pull it into the grinder instead of you having to mash it all in. Another is to add a slice of bread in at the end or cheese or whatever just to get the last of that meat out of the grinder and add some sort of flavor or binder. Double grind every time. Also lay your meat out flat on the sheet and season you can save %90 of your time not having to mix so much and not make such a mess also water tastes like nothing you can use stock or tomato juice or butter to add flavor with that desired juiciness some do cheese but I think they’re trippin. Oh also fresh herbs and minced garlic and onion will give much brighter flavors. Anyways great video keep up the hard work I wish you much success brother and keep up the good work being a real dad there aren’t enough of us out there working with kids especially teaching them skills like working with food.

[@ThyronMathewsBBQ]

Thank you sir for all the great advice I will be using it.

[@deondiggs61]

👍✌️

[@lakeshavallejo7889]

That's a great tip about cutting the meat into strips and letting the grinder do the work.

[@lakeshavallejo7889]

Hi, you gave lots of great tips. Your comment was positive. I have a question for you 😅. I moved abroad to Mexico. Here in Mexico, they only sell nitro cure, which is nitrate= cure #2. That means that the sausage can't be eaten for 31 days or more. Do you have any suggestions? I was thinking that after I prepare the sausage, smoke it, put it in an ice bath then freeze it. It'll be ready for whenever I want to eat it. Is that an option or will it require the nitro even though it's already cooked?

[@doubledupcup]

@@lakeshavallejo7889 when it’s smoked to temperature it’s cooked. I like to prepare what I need and the excess gets vacuum sealed and into the freezer btw don’t freeze things before they have come to room temp. I’m not quite sure what you’re asking me but if it helps I’d cut the nitro cure and find an alternative

[@denisejones881]

Your kids are so well spoken. You can tell they being raised right! Good job sir

[@billypace1670]

You are a true barbecue man! Making your own sausage, and bonding with your boys👍🏽

[@gabemiller7656]

This video makes me want to try and learn how to make sausage...

[@richardbrown1867]

God Bless you sir! Love to see you raising these young men!

[@chefjohn-ellis8313]

The way Thyron stepped back and just looked at the board... I feel you bro. 💪🏾💪🏾

[@skippypeanut3025]

Katelyn MacMullen: Homemade Smoked Hot Link Sausage made with Pork & Beef Brisket.

[@darrylabney]

Look so good fam ! Keep it 100 dog! God bless you and your sons

[@SmokinJoesPitBBQ]

Great looking links my man! Thanks for the shout out. 🤘

[@ThyronMathewsBBQ]

Thanks brother Joe

[@eugenebell2824]

With some mustard in a bun💯

[@millenialbroadcast]

Awesome video T! You did a great job with the sausages and an even better job with your young men. Salute!

[@DsBassMaster69]

Sausage looked very good nice and informative nice video thanks.

[@ThyronMathewsBBQ]

Thanks for watching!

[@DsBassMaster69]

I love watching your channel down to earth and really good people that's family. A nice channel that your children can watch without that cursing.

[@madwoodbbq3834]

hey brother Thyron ive almost got everything to start making sausages. great cook looks fantastic

[@MZLALA19]

Juicy and spicy looks yummy better then some of these restaurants that give you some idk, what type of links with the tips dinner. Great video!

[@sandersjones1577]

That must have been a lot of work I have a 22 Cabala for sale still in warranty and a good price.Thanks for sharing. Nothing wrong with your procedure and how you grind and mix and season the meat , I do all the same things just less time I’m not criticizing you I make suggestions only. Love you man my told if you can’t say something nice don’t say anything

[@mikeje305]

That’s that Florida boy in you brother it look very good I love sausage

[@ThyronMathewsBBQ]

Amen brother

[@skippypeanut3025]

Melissa Roxburgh: Homemade Smoked Hot Link Sausage made with Pork & Beef Brisket.

[@corneliushoward4343]

I gotta try this recipe

[@kennethtrammel4531]

The sausage looks good. I’m going to try and cook some myself, the ingredients looks easy to put together thank you for laying it out for us.

[@Float_501]

Dang! Those things looks good 😊

[@joemelton6086]

Another awesome video guys!! Thanks T!! I will be making sausage soon

[@keithgreen3527]

As always T looks good brother.

[@gordonreed1104]

Love seeing your video's i like the longer vidros.Gonna have to try and make some hot links..T&T bbq sounds good to me

[@HolyDiverBronco]

Very nice, I am stuffing mine tonight and smoking them in a few days.......This is my 4th try, the first three did not work out well..................So this video really helps, thanks.......

[@BehindtheGarageBBQ]

Great looking sausages Thyron! Thanks for sharing brother, have yourself a great one, you all stay safe!👍👊🍻

[@stevepereira8898]

They look good fellas, nicely done 👍🏻👊🏻

[@customcraft1]

Great job and kudos to your son

[@wat819]

Man those are some good sausages! 👍

[@judgewepbbq]

As always, great work T! Happy New year, looking forward to your 2022!

[@anthonydenson7146]

Looking good guys 🔥

[@lakeshavallejo7889]

You said that that grinder was small. That grinder did its job! You made that video 2 years ago. Did you start or open a restaurant? That sausage was juicy at the end. Congratulations! I can't wait to make some chicken sausage. Stay blessed!

[@skippypeanut3025]

LisaRaye McCoy: How to making homemade Hot Links Smoked Sausage?

[@chadmiller2136]

Mann Tee those look so so good bro!! They look very professional and I wish I could buy 24 of those cooked or uncooked!! You gotta get those on the market and the best part no preservatives

[@antoineanderson4984]

Awesome brotha looking good happy new year 🎉 can't wait to see what on in 22 Abita springs Louisiana in da house..

[@jackheinrich2713]

great video make sure everyone has a moist cloth napkin

[@proudgardenista116]

Another great video!

[@skippypeanut3025]

Jermaine Hopkins: T&T BBQ.

[@themeatstall9001]

Outstanding cook brother. I got to make some sausages now...lol

[@ThyronMathewsBBQ]

Thanks brother all the sausage was missing is some meat frosting 🧁 yummy.

[@user-ox8ix6lf4r]

Man them glizzlies look amazing 🤣

[@otbkwchaz6353]

Great job bro 😎

[@mamaandpapajoe]

Damn T! Those look great bro! Very nice job!

[@skippypeanut3025]

Jermaine Hopkins: Made with pork and beef.

[@theclassick1]

Awesome as usual. A true measure of excellence 🔥❤🔥

[@MrIowahawks77]

my favorite pit master

[@nunyabizznizz7326]

looks good.....might have to try that, always wanted to make my own....where do you get the casings?

[@TaylorsFSCooking]

Yeah man them sausages look great man. I saw that juice poppin

[@chefbrooklyn5140]

What's up T? those sausages looked so DAMM DELICIOUS!!!!! I heard the SNAP of sausage when your son bit into the sausages. Stay Safe T

[@Pandrnchicken]

Oh man, those are boss big T!!!

[@mackbossalini6697]

Man I’m getting a smoker and some other gadgets from watching you big dogg. I saw you years ago but it’s back on

[@hawnjoe925]

Liked and subscribed Aloha and Mahalo 🌺🤙🌺

[@alvinrobinson6998]

Good looking sausage T, how much was the total amount of meat did you grind?

[@IzzyEatz]

Have you made a deer venison brats video yet???

[@tomburbridge1114]

Great video guys!! Boys take all the knowledge you can learn from the Man T! You can go to all the schooling in the world to make you smart, but realworld is real. Any chick loves a man that can cook better than her!!

[@mikefab12]

Great job on the sausages i have a question do you use a cure in your recipe

[@ThyronMathewsBBQ]

Yes sir

[@sandersjones1577]

Man go to harbor freight get a couple of small clamps they will hold the stuffers down problem made easy. I do appreciate the videothanks

[@warrenruffin4237]

Yes sir!!!

[@deondiggs61]

Now I'm hungry 🤣

[@keithgreen3527]

Hey T I’m thinking of making the homemade hot links that you made but I’m thinking of taking out the cayenne spice and replacing it with cheddar cheese and pickled jalapeños. Thoughts?

[@terrisecasy6568]

An we know what your working with 💯💯💯👍🏽

[@jamesmoore1743]

Question when was the last time you had your cutter knife sharpened

[@ThyronMathewsBBQ]

2 Months ago

[@DSURETHING]

Man.....I have to find a way to get your cooking down here (ATL) to me!! I'm sitting here drooling and jealous of the bite your second son bit! HOW CAN I GET SOME???? GOD BLESS YOU TOO!

[@Zoeshit1804]

Can you make home made jerky and slim Jim’s plz rite out my Miami here 🤘🏿✋🏿

[@julianfleming5627]

👍🏾

[@jroddri]

Awesome so what type of powder milk do you recommend for binding ?

[@BearYT7]

Hi chef! What it’s the best case for you to make sausage, can you please help me thanks!! Your are amazing

[@ThyronMathewsBBQ]

All natural whole cases

[@janellshirden1860]

Ok can you type that recipe in for me please

[@corneliushoward4343]

That heat is from the chilli flakes

[@ericacook135]

would this recipe work with venison and pork also? also you say in the video you smoke for 6 hours at a lower temp but the description says 2 hours at 200 degrees. Did you bloom these like you did in the last sausage video you made? I have deer and pork in my fridge I need to use asap and this looks amazing.

[@ThyronMathewsBBQ]

Yes indeed it will work for pork and venison

[@ThyronMathewsBBQ]

I really want to answer your question Let me be more background on the recipe

[@alphaphysique6625]

Man sell me some of those.

[@gwolajanmafyaayisyenjitt529]

Seen a piece of glove In the bowl when u was doing th pork butt round 4:41

[@alvinrobinson6998]

Hey chef how many pounds of meat was this?

[@jamesmartinez1980]

the sound of that poor grinder. lol. you should invest in a 1.5hp grinder. it will take about 3 minutes to grind that much meat. nice video!

[@Farmboyjason]

Buy your casings in a whole hank and you won't get those short ones. Those are terrible. Also. To thread your horn, open the casing with two fingers and scoop up some water. It will expand the casing. Slide the casing on, and the water will spit out the end. You also don't need to knot casings. After a few inches, it won't push out.

[@MikeL1650]

All In Ya mouth 😵😵😵 Pops pause !!!

[@lorenzomorgan4462]

no cumin?

[@yezok01]

Not trolling but your grinder sounds like it needs to be replaced or tje knife and plate need to be dressed or sharpened