Is it Worth Spending 3 Days To Make Sausage? | Chuds BBQ

[@MrDelarey87]

How are you not on Millions of subscribers yet? It blows my mind, quality content, well delivered, constantly. Most underrated channel on You Tube by far. Enjoy your videos bud, keep up the good work. Cheers from South Africa 🍻

[@IAmChippie]

Dido, also from South Africa :)

[@marvinharms1891]

Me three. From RSA 👌 I just need to get that pestie snake outa my boot, so I can get my smoker built.!!

[@liamkitchen5799]

Make that 4 south Africans. Just need to get some curing salt to get the ball rolling on these sausages

[@Khazandar]

Because his style is very specific and not everyone has a giant barbecue area in their backyard, so for many people the recipes aren't relevant.

[@willaprince3]

@@Khazandar You don't need a giant pit. I make most of his recipes on a Weber Smokey Mountain or the Weber kettle and then come out great.

[@Rubio_Eric]

The hard part is cleaning everything. You never hear about that part.

[@lurch_day8749]

You don't want that on a cooling channel, surely find a cleaning channel for that no?

[@MrRilarios]

It is the only thing that I despair... If it wasn't for the cleaning I would be making sausages daily.

[@Gepstra]

@@lurch_day8749 Don't think that was the point of the comment, no?

[@ericproulx4615]

Nothing like cunty BBQ talk relax people

[@DustySticks]

It's the worst part of cooking :/

[@berteisenbraun7415]

I worked in meat business for many years. Have a large tub or sink with hot water and soap ready at all times! Clean soon after you are done using grinder, suffer, knives. Dry everything off especially knife and grinder parts. It will be much easier if you clean as you go!

[@michaelhotz7118]

I’ve been making sausage for over 40 years. Weighing, grinding, seasoning and stuffing, in the smoke house. 511 links ( 1 lbs links) in the smokehouse in about 5 1/2 hrs. Pecan cold smoke for 4 hrs. The real work is vacuum sealing the next day.

[@keithatkinson7649]

I actually like the three day method. It spreads the mess into Manageable sections and I'm less rushed and stressed

[@DoremiFasolatido1979]

I'd say that, if you have to do an especially large amount, make a "one day" batch, each of the three days while you're making a big 3-day batch. That'd be the best way to split up the load, without having to do multiple 3-day batches or something.

[@DustySticks]

I made your breakfast sausage and brats this last weekend but used 3.5lbs of chicken breast and 2ish lbs of pork belly and pork fat. They came out super good and my wife is obsessed with the breakfast sausage recipe and wants me to make even more. Thanks for putting together all these videos. Really helped me understand how to properly make some homemade sausage.

[@mikeh4613]

You are by far the best youtuber. Consistent and amazing and not reliant on stupid funny editing. Please don't stop.

[@jason5157]

Brad here is one thing you left out of the video you need to remember. This really only applies to making sausage at home but when you break sausage making up into a few days remember that the meat is out of the fridge for short period of time and doesn't have time for the temperature to drop to a unsafe level. When you do the sausage in one day and this is specially if you do a large batch is that the meat can potentially be out of the fridge on the counter for up to 6 hours or more and the temp could be at a unsafe level. Anyways love the content and keep up the good work!

[@PowrAl]

Wish you would put up the ratios and recopies for each batch. That looks mouth-splutteringly delicious!

[@nicknewhall3964]

I do the three day process, but with the slight difference being adding the cure after the grind instead of with all the spices. I find I get a slightly juicier and for whatever reason more flavorful outcome as the spices seem to have a chance to bloom and penetrate and the cure flavor is more in the background. That's the great thing about BBQ, there isn't a single way to make something awesome.

[@redryderaus]

I was thinking the same thing.

[@paula.2422]

LMAOOOOO...I was waiting for it...the stacking of the casing on the horn...cracks me up every time 🤣

[@bretbarrish9141]

Next time weigh the cased sausage before it goes into the fridge overnight. It’ll definitely dry out, I just wonder how much. Good tip about the accelerator. I bounce back and forth between the two processes depending on my schedule and patience. Thanks Bradley, I appreciate your work.

[@mbranbb]

I instantly thought about Bradley/chuds bbq when “meatchurch” put out the jalapeño cheddar sausage video a month back. The sausage “expert” in the video said u get better sausage if u do it over a 3 day process. Well here we are with the best BBQ KZbinr out there and he’s out to test the theory. Damn I love this channel more than any other KZbin channel period. Hands down.

[@Michael-yt3wz]

You've really inspired me to cook outside of my comfort zone. Thanks for the great products and information.

[@mikej9564]

The hardest part for me is finding freezer space for grinder parts and chunks of meat. Love your videos!

[@dwhonan]

I enjoy seeing that such similar results can be obtained from two different processes; as a home cook, it gives me confidence that I don't *have to* follow the long method so long as I incorporate the... umm... additive powder that's not in the description's ingredients list. I'm too lazy to play back the video now. Thanks for running this experiment!

[@granitegreg7883]

I found you channel a while back through Mad Scientist BBQ and I absolutely loved. Extremely entertaining and also very informative. If I’m ever cooking something I’m not familiar with then I always check out both channels. Keep it up!

[@tigerjohnx]

I smoke mainly on a pellet smoker (for convenience purposes but would prefer a stick burner) and have been going pretty hard for the last year. Of course, with all the trimmings, naturally I got into sausage making recently. Only been going hard with sausages for last couple months but I'm a good 600+ pounds in making a min of 30-100 lbs at a time. A good 95% of everything I know about sausage making has been learned from your videos. Keep it up. You're truly a sausage perfessor lol... thanks for all the help...

[@Krayton86]

Another video, another happy day for us viewers! :)

[@BornventureShibia162]

Brad Duuuudeee!!! You're absolutely amazing and funny as Hell 😀. I love your Meat Recipes and the way you deliver your content is just pure magic. I stay glued to your videos and take notes. Keep up the good work Bro.

[@jaybush1166]

As a small batch (10lbs) home sausage maker, I use the 3 day method. We have a busy life so breaking the whole process up over a few days works way better for us.

[@sw01ller]

you've made some outstanding things on this channel but these are unbelievable! i know these aren't up there with wagyu short rib or something but these had my mouth watering like crazy

[@gravemoss7852]

Best video yet Brad. I've made both versions your sausage and I couldn't tell the difference. I prefer to make it all at once when i have my mind on it.

[@L3001USPSA]

The most entertaining man in BBQ.

[@_thisisdavid]

Just spent the last 3 days making sausage and I will say, it came out better then all of my other attempts.

[@coleadkins6183]

Chud this video was great. My friend and I are from South Africa and Zimbabwe and we love this channel. We have learned a lot from you. Thanks for this.

[@Woodwardsbbq]

Definitely surprises me there wasn’t a larger difference between the two. I would have thought snap and bind would have been noticeably better on the three day. Thanks for the research 😎✌️

[@sroginson]

Best video in a while, man. I love the technical side of this one.

[@joeywerner9424]

This is great. I started off doing it all on one day and smoking the next day. I like to cook on the pit on a Saturday and then chill and eat leftovers on Sunday. Because Mondays suck. I started doing the three day process when I saw another video from another creator who had a guest and suggested it. Like Brad said, I didn't see any difference at the end , but doing the 3 day thing made it more convenient. I was under the assumption you kinda had to do it all the same day or into the next day. So, really, it's what works best for you. This is a great video for beginner sausage makers like me. And I've been making sausage for about 2 years now lol.

[@robmerrell1745]

I do a 3 day method, but a little differently. I grind the meat, add the seasonings, and mix everything on day 1. On day 2 I stuff them, and on day 3 I smoke and package them up (unless it's a raw sausage, and then I just package them up). I find I get a better blend that way as opposed to seasoning the meat before grinding, but maybe that's just me. Love your videos, and I'm probably going to make this one.

[@MrWillowbeard]

Gearing up to do some jalapeño cheddar sausage this weekend, and the 3 day method directly lines up with my game plan. Thanks for dropping the knowledge, as always!

[@timothyturnbough7987]

Did your recipe today for Super Bowl and it was amazing!!!!

[@lanesevere9956]

My sausage press just showed up and trying my first round this weekend, been watching your videos for some inspiration

[@cjr4497]

Thoughts on pricking the casings after making the links?

[@Saltyems]

So do you think it matters whether i add the cure before i grind or after i grind and before i stuff my sausage? I usually do the latter, never thought about doing it this way?

[@darthgbc363]

I like the 3 day process & the real cure. More water in the one might be a combo of things. No days of drying in the dry fridge while in it's casing. Meat was sealed in bag for 3 days then in freezer for longer. Drying the same day in a humid room.

[@daltonlowes1]

My family runs a butcher shop that is well known for it's sausages. A good way to hydrate your spices if you're not gonna wait a day is to just add a little bit of liquid. Water, wine, honey, apple juice, etc., depending on the flavour of sausage you are making. we make over 100,000lbs of sausage a year and that's what we do Edit: My dog is also named penelope. Respect.

[@jr9854]

Brother you are an awesome pit master!!!! I've been trying different ways of smoking and seasoning for a few years now mostly of venison sausage and brats. Just started doing Italian sausage and breakfast sausage all homemade and I've been killing it cause of you and meat church!!!! I would love to meet up with both of you and throw down some BBQ a a beer with you guys!!! Thanks for all of your tips and advice

[@LiquescentAdventures]

great analysis b-Rad, ive been wanting to make some sausages since watching your channel and i think the for me the staged three day process would work better for me and time management. Really appreciate your juju and what you share, really an enjoyable, educational and feel good channel to watch. Kudos from Australia

[@willisp1972]

I am going to have to give this a try when it warms up.

[@jadeacampbell5206]

I saw your reel and came to KZbin. The juice bite 🤤🤤

[@joef8085]

My new favourite cooking channel, love it! Wish we could get BBQ this good in the UK

[@jamesdraper6558]

The 1 day drying probably did evaporate some water. Next time weigh them to find out if water is lost. You can probably reduce the amount of water you add to the 1 day process which may make filling more difficult but will result in the same gushiness.

[@anonymousf454]

I did boudin this week and it came out amazing. Took me 3 days but i broke up the trimming, cooking, and stuffing into 3 days so it wasnt all that bad.

[@josephkordinak1591]

I like making it in two days myself. Grind, season, and mix on day one. Stuff and package on day two.

[@GOMEZ1969]

Love this, I have a bunch of brisket trim from past cooks. I gotta get some casings and a pork butt.

[@malcolmlindemann8500]

Have you ever thought of using uncle Chris’s steak seasoning from heb to season sausage, I’d like to try it but not sure of amounts

[@rkmccann]

Brad, you're just incredibly good at what you do! I love you're videos and i cant wait to try all of your recipes. I've definitely inherited most of your techniques so thank you for that!!!!

[@lurch_day8749]

Same the bloke is unreal when you follow his methods and techniques stuff comes out so good

[@scottgriegermusic]

Nice video, it’s very informative. I really am surprised the 3-day wasn’t far superior. I enjoy a multi-day long process since it works best with my schedule and it feels like waaayyy less work.

[@kennycarder2211]

You are truly the sausage king LOL thanks for the video

[@tetsballer1835]

One day sausage is fine, I worked at a german deli for 11 years and they made everything fresh twice a week. Only cured sausage took more than one day. They made scrapple too, used to drink it in liquid form from coffee cups :)

[@BulletFever1]

i think the longer time ones are darker because of whatever slight oxidation was allowed to happen in the time they were drying and curing for and i do think you lost a slight bit of water too! the darker ones look ever so slightly smaller on camera to me but it could be the casing variation...

[@cbk1232]

Do you use instacure 1?could I use celery salt instead?

[@tjazz89]

You also made an english sausage roll... hehe. I like the 3 day method but that's because I don't have cure accelerator. I like to do it in 2 really, I grind then season and case on day one. Let it sit and dry out in the fridge, then cook on day 2. I think you've done this before too

[@CosmoCanCook]

If it's worth doing then it's worth doing it right. If it takes 3 days then it takes 3 days. Great video mister Brad.

[@BulletFever1]

what do you reckon after seeing the end results? i thought it was very interesting, i actually can't decide what would be better objectively! lol needing a cure accelerator is fine imo, and then there's all the sausage you can make that doesn't need a cure at all

[@Sharky762]

Fantastic cooks and video again Brad. The little easter egg sausage made look twice and laugh

[@davidr8895]

Excellent test! I would not have guessed the outcome. Maybe the 3 day dried a little in the fridge overnight? I have been making sausage for only a few months and primarily because of your channel. Thank you!

[@simonmurray69]

Flip side. If you get distracted, or it pisses it down, you can leave your sausages for a few days and nothing bad will happen. Excellent experiment.

[@MylesRobinette]

I love how you say "and some turmeric, JUST for some color" insinuating that the other dried spices carried so much flavor in them, but this last dry spice is purely for coloring.

[@adamcrockett18]

What casings are you using in this video? Mine are never that long and I buy the ones listed in your "things I use" section. I've only seen them that long if they were the pre-tubed ones. Great video.

[@tony9914]

Great video! Wondering why the accelerator was used in this recipe but not others, specifically your jalapeno cheddar recipe/video? Thanks!

[@WhiskeyTango84]

glad you caught on to the drill and socket idea from a while ago.

[@charlierehnstroem2244]

Great video as always! I have a question i would love to have answered. What kind of mustard powder do you use? Do you make your own from mustard seeds or do you use a commercial option like colemans?

[@johnnyk4551]

I’m glad you did this test..if I feel like making an event out of it -fine. Otherwise it’s good to know it’s no big deal. 👍

[@allieandbo]

What a great idea for a video. Well done Brad.

[@GlenAndFriendsCooking]

I often break it up - just because I can't find the time to do it all at once.

[@MrRilarios]

I love your channel too Glen amazing recipes. I also like to break it up.

[@seanspurrell7514]

LOL Sausage in the knife roll, Yes it's worth it when it calls for it. I'm a big batch cooker so spending the time it always worth it

[@jonathanbiter1124]

Your sausage videos are great! Thanks for all of the advice

[@KelliHell]

They both look really great. I'll try the three day ones when the weather (in Denmark) will allow me to use my new smoker. Question: A lot of bbq videos talk about "dirty smoke", isn't that what you're doing? Is that on purpose? Or doesn't it matter when you're smoking sausage?

[@GeorgeDunn-zw1fm]

love all your vids. are the spice amounts/proportions listed on current description the standard for your sausage? my math may be off, but it looks like some of the other sausage recipes have spice amounts that vary a bit... looking for the standard starting point for my first effort

[@mrks790]

Gimme dat sausages!!! Dude they look incredible good. Great work again! Greetings from Germany

[@MarkGoble]

My life. Forever altered. Thank you, Sir Brad!

[@thorjustin95]

Other than making sure the casing is completely dry and the spices have had time to bloom and hydrate there is no reason not to do the one day process. The long process of letting the curing salt work is mainly what takes the most time. Depending on what type you are using and what temp you are smoking it can take anywhere from 4 hours to days.

[@dom4702]

excellent video. love this information and approach!

[@SC-mp5mh]

Great video. I like to do it in one day. I just take a Saturday and have fun cooking. This is a hobby for me and it's something i love doing. If it ever becomes work i will buy from someone else.

[@jimmiemeeks9795]

Hey I appreciate ya everytime I have a chub I tune in 🤣 thank u for sharing

[@gustavocasas8654]

6” is well above average! This looks delicious by the way

[@paula.2422]

Awesome video brother Bradley 👍 Great info

[@pepperman18]

ok i got to ask how are you cooking/heating pans on your cutting board ?

[@lawnchairgaming]

0:14 he forgot to say ‘AmAzInG’!

[@breakupgoogle]

Dont u love when past self saves future self and thats the present. Thanks past self

[@redryderaus]

Great looking sausage. I think your final point is important. It's the same work just spread over 3 days. So even if you spend 1 hour on each of day 1 and day 2, then 1 hour of work on day 3 smoking the sausage (you aren't working for the 5 or 6 hours in the smoker) then it makes better sense to do the 3 day method.

[@thedayofthefuture]

I usually do two days,day one cut up meat grind cure and season and casing, second day smoke

[@anthonycollari2134]

What a fantastic video yet again! This would have been another great Colab with mad scientist - maybe more bbq experiments with him in the future!

[@robertlafferry3455]

Do you every go for the 16oz can or is it always the 12ozer?

[@jessegriffith6401]

What casing do you use??

[@gilgomez3537]

The metal thing you used to cook the pasta how does that work?

[@thewholewheat5010]

Gidday! Love the channel…. I have a request. Could you do a video with collagen casing? I know you probably don’t like them, but I live in Japan and it’s difficult to get hog casings etc. have a great day

[@512.constitutionalist8]

Great video as always although I do have a question. On all the thoughts making videos that I've seen you make if you always use pink salt. I've got a couple of people in my family that are sensitive to nitrates. Do you have any suggestions for alternatives? I've heard celery salt creates the same antibacterial reaction as pink salt. However, I cannot find anywhere that suggests a ratio for replacement of pink salt. I don't know if it should be a 1: 1 ratio, or a two parts celery salt to one part pink salt because it's presumably weaker. Or more? Any suggestions from anyone would help. Thanks in advance.

[@wolfman011000]

While they maybe the same at the time of cooking, i am curious if there will be any difference if you cook the remaining 2-3 days later? will the quick cure sausage still be as juice and the 3 day version, any textue or flavour differance that develops later? Thanks fo the video, take care, God bless one and all.

[@Stoltzs_Smoke_Shack]

Is there a huge difference between using high temp and low temp milk powder for the binder?

[@riotsee8553]

I had to give a like for the absolute honesty

[@coryplummer7015]

You make the best looking sausages. I wish I had the nerve to try making them myself. Someday.

[@donniechavis4862]

Great video. First I have watch but I will be watching more. Not many videos on KZbin make me laugh but this one did while being very informative at the same time.

[@alanhotaling3834]

How much of the Sodium Erythorbate do you use per pound? I made some Supreme Pizza Sausage last weekend. I’m interested in finding a good recipe for the seasoning instead of packaged seasoning, if you know of any.

[@markmartinez3897]

Love the vids B. But smoke sausage I go to Burtons beef n pork sausage....really good

[@kitchenscience324]

The meat most likely had more time to hydrate. If you really want to know. Make the same samples and have their Aw measured. That will tell you how much free vs bound water you have. Moisture won’t really work, bc the liquid % could be the same, unless your fridge is super dry. Looks tasty though!!!

[@traviscarlson26]

Can you vac seal and refrigerate or freeze after cold smoking up to 150?

[@martibanez6320]

Hey Brad, how do you clean & maintain your meat grinder? Love your channel 👌🏽

[@MrRilarios]

I guess it depends on each specific machine instruction manual?

[@soumynonareverse7807]

Now I'm really curious to know what Jeremy Yoder thinks about these sausage and maybe explain what caused the differences. Also, if you happen to have a chuckroast or brisket left in your fridge (how awkward as that sounds) how many days should you dry age it to grind the meat with pellicle to get the perfect dry aged sausage?