Marianski March Give Away.

[@davidhenry5112]

Well done Duncan, Mum and I are very proud of your efforts

[@Scrap5000]

You're Duncan's parents?! That's a fine young man you've raised, sir! I hope to do the same with my boys.

[@davidhenry5112]

@@Scrap5000 Thank you for your kind remark, best of wishes with your own family. Give those boys all the slack they need and it will all work out.

[@grahamtuckerman1774]

@@davidhenry5112 Wise words from a proud Dad.

[@joealta3450]

You should be very proud! Duncan does outstanding work with the highest level of integrity....

[@ForgetU]

I did not win but was a winner for watching all the videos. Thanks Duncan. Edit: I would like to see some whole meat curing/processing. Please include taking it from the primal.

[@SuperCharliemutt]

It was a great month Duncan! Thanks for the amount of time and effort you’ve put into making these videos.

[@jc5066]

Way to go Duncan. So glad to see how many followers you have now.

[@gbparn]

Duncan we’re all winners getting to watch all the free content. Thanks for a great series. It was fun.

[@felixhoy7659]

Glad to hear you sounding better and many thanks for all you do.

[@fousea12]

Thank you for all your hard work this month!

[@jimswanny1193]

I have been watching you videos for a year now and love them, I made your Polish sausage/kielbasa and my family loved it.

[@brewitup]

congrats everyone that won. thank you Duncan for all of these videos!!

[@Kodykenway]

Took a 'Home Game Butchering' course from Duncan. He is very knowledgeable and was a great instructor. Now I am picking through his KZbin channel. Great informative material Duncan.

[@claudesimard7788]

Love the videos Duncan. I started doing sausages watching 2 guys and a cooler which led to your videos and learnt a great deal from you. Bought the first Book from last year's Marinski march. Recommend your channel for anyone starting out making and smoking sausages.

[@Beatle4]

Congratulations to the 6 winners. Guess I'm buying this book to go along with first one.

[@mmcdo61930]

Thanks Duncan, this has been a fun sausage adventure, look forward to more videos and of course next March!!!

[@erichluttenberger8624]

Thanks for all your great videos not just in march.

[@jamessmith6371]

Congratulations to the winners, and thank you for all the effort you put into this.

[@NerainerRidgeway]

Congratulations on winning your new book Greg D!, Dave F!, Joe A!, Gigajoul! , Sammi54321! And congratulations on winning your new sausage stuffer: Barton Earnie!! I would love to see an episode where you finished in smoker, smoked and poached, and poached and smoked with the pro smoker- that would be really interesting!. I think you should definitely make a sausage without using sausage making equipment, i know i started my journey without any and it seemed many in your comments this month are too. I know all this month any sausage i wanted to make i had to ask my butcher to grind what i needed and bag it for me....they started asking questions by the end of the month hehehe

[@richardbutler3316]

Nice job all month Duncan. Congratulations to all the winners

[@Robee131]

The whole month of March was a great experience and fun to watch you in action. It is much easier to follow a leader. I just love your channel. Thank you Mr. Duncan for all your efforts and time!

[@duncanhenry]

Well thank you very much Robee that is quite nice of you to say. Happy to hear it was enjoyed.

[@mikerickertsen9727]

What an excellent month congratulations to all who won

[@michaelduncan2759]

My copy of Home Production of Quality Meats and Sausages arrives tomorrow! Excited to read and learn.

[@andrewspencer9250]

Thank you for all of your hard work! I can't wait to come by your shop some day

[@JR-ho5qm]

The 3 different cook and smoke methods sounds like a great video idea. 👍🏻 I would also like to see a video we’re you make your favourite sausage with and without MSG.

[@mikemyers969]

congratz to all the winners , and thank you duncan for the video's I bought the home production thanks to last years videos and we love the recipes

[@richardthomas-ed2hw]

Congratulations to all the winners, thanks Duncan love your videos.

[@MichaelMcDermot]

Thanks for all the work. It was hard to keep up with you. Now I will take a little time to dive deeper into the recipes.

[@jimford6233]

I used your link to the book but got the U.S. Amazon. I switched to the Canadian site and bought the book. I like the hard work you put yourself through for showing us the recipes available. Even saw you struggle through the sick period. I was hoping you would get some benefit from Amazon but going through Canada wouldn't help you. Sending you a nice Thanks for the fun I'm having

[@FlamingoFieldsFarm]

Thank you for all the sharing you do here. Trying to absorb every bit of information.

[@denisehenry4894]

Great job on your video series Duncan! So much effort on your part! Very proud of you!

[@stevet3818]

Thank you for all the quality videos in March! You are awesome!

[@duncanhenry]

Glad you like them!

[@slavikborisov9176]

The amount of knowledge I’ve gained from you about this hobby is unbelievable… thank you and I hope you keep posting videos you inspire many people to step out of their comfort zones…. Your kelbasi recipe I’ve had nothing but compliments on well done man!

[@victormaack2353]

Awsome March Duncan hope you have it in you to do another. Looking forward to popping in and meeting you one day. I have family in Sylvan and I'm from GP. Thankyou for your time and effort Duncan. Cheers

[@daviddeslauriers7268]

Duncan thank you for taking us with you for the month it was alot of fun for us and alot of hard work for you.

[@RustyJake1612]

Thanks again for all your efforts and the experience shared with us. A possible idea for the future could be using the ham press. It's another way to make a luncheon style deli meat without needing a stuffer or smoker. There are videos of people making this style without a press, using a plastic cling wrap to seal, so there are options on execution. Great content. Thanks for all your work

[@flipr7]

Really enjoyed your efforts for March. Looked forward to seeing what was next. Now if you could figure out another month of recipes.

[@trapperbruce]

thanks for all your time invested.enjoyed everyone of them .not all were ones id ever make but still some good learning to be had from all of them

[@jimbrooks5113]

0:59 Duncan I’ve made 3 of your recipes this month! Might need a little help on your German hahaha And I never knew when you were a mountain man or a butcher. That was always cool. Glad you got your voice back.

[@fathersonandskillet]

Thanks for a great month. Now we know which book to buy next.

[@hardyschlegel1048]

I think the 3 method videos would be very interesting. Thank you for sharing your knowledge and experience. I am very glad I found your channel.

[@cronkhitehe]

Very good I jest found your ch not to long ago been watchiung bouth years good month.

[@warmsteamingpile]

Oh well, I didn't win a book so I just ordered it. Thanks for all the videos. I always learn something from you.

[@Riyame]

Congrats to all the winners. I really enjoyed the series and have been watching a lot of your older videos as well and have been really enjoying them all. I would love to see the 3 different ways of finishing video you mentioned as well.

[@jennygirl4925]

Awesome month Duncan. Congratulations to all the winners. But I must say. We are all winners in having Duncans videos. I myself have learned a ton and made my second batch of Hunter Salami yesterday. Making more soon again. Again, thanks Duncan. I am looking forward to your next video.

[@radicalanddangerous]

I really enjoyed watching and learning. I'm glad to help with the stuffing horn. Looking forward to more videos. By the way, I'm in Washington State--BUT--I'm only around 12 miles for the Oregon Border and the little city of Milton Freewater.

[@alexanderbigwood2686]

I am grateful for the videos, I am sorry they ended, but I look forward to the next videos they are very informative please keep making them. I am going to by the books from Marianski's they have a lot of books to there.👍👍

[@andresomatic641]

Great series mate. We need more of this

[@grahamtuckerman1774]

Congratulations to all the winners. Fantastic series once again. Thanks for your efforts in spreading the word. You are fast becoming the Sausage Guru on KZbin, well done. I commented previously ref Making Healthy Saus by Stan & Adam. Would love you to teach us some of their recipes sometime. All the very best to you and family for the rest of 2023.

[@paulwinks4714]

This has been a great month. I've been working from your videos for over a year. These recipes will be enough for me to track down a copy of BOTH of these books

[@duncanhenry]

It won't be money wasted. They are very good books. I'm happy to hear you have been home making sausages for a year!

[@catfishharry11]

Duncan, all your videos were excellent!!!!!!

[@daviddiviney5599]

Thanks for another Marianski March Duncan. Looking forward to more upcoming videos.

[@duncanhenry]

Your welcome and thank you for watching.

[@michalvalenta1571]

Thanks bud for the time you give us , so we learn from the pro. Definitely do the pouching challenge. Pouching to finish the sausage makes the process so much faster. 🥂

[@jasondavis6438]

Could not agree more. Thank you brother for you time and effort. Your very down to earth and real. You give the positives, negatives and your years of experience. I’m very grateful i found your channel. I wish you nothing but success brother

[@marccollo8776]

Thanks Duncan. Enjoyed all of your videos

[@lucfont]

Thank You for all your videos they are amazing. But now Im going through withdrawals LOL.

[@grumpybaldguy]

Another great Marianski March. Several recipes I want to try.

[@davedunn2124]

Dang it I had my hopes up for the stuffer 😢 Hey that's great you took the time to do this

[@leahtiferetrabinovitz6518]

nice, i love this vid, gives a great feeling. i hope we see much more of your videos!

[@joeg679]

Thanks Duncan for all the time and effort putting these videos together. I really enjoyed them.

[@eaglezxz3354]

Congrads 2 the winners. Thanx huge again for sharing your time and expertise.....big inspiration. Made kabinosi yesterday..prob use a bit more caroway next time but really good.First time using 22 mm colligen. Today working up a smoked turkey in 22 mm colligen ,a bit in 36 mm hog and a bit for fresh . Thnx again

[@jeremyvoth3148]

Great work Duncan! Really appreciate it!

[@csmith8140]

Thank you for all the work involved with a month of videos. Everything - except blood sausages - looks great! Also, your instructions were so simply stated that they are a strong incentive to start sausage making. Thanks again!

[@JLittleVegemite]

Thank you so much for all the work that went into the month of videos

[@603pr]

Great month man I'm sorry it's over lots of great ideas though and look forward to learning

[@bobb.4169]

Fantastic job Duncan! Thank you for all the super videos and education. Wish I was your neighbor.

[@pjconnelly5334]

Absolutely, I think the 3 versions of the same sausage is a great idea. Great series, thanks.

[@joealta3450]

@Duncan Henry - I just found out that I'm one of the lucky book winners. It's pretty funny that I won it on the Morcilla Gallega post given how weird that one was... LoL! I watched every video this month and I have to say, the only thing that impressed me more than your sausage is your dedication and commitment. What you pulled off is a ton of hard work, but every step of the way I could see that you love what you do... something that makes your videos even better. Thank you for your efforts. You are appreciated! Please let me know how to reach out with my address. Perhaps an email via your shop website?

[@gregdazer8395]

Did you figure out what he wants us to do to get him our addresses?

[@joealta3450]

Not yet. Maybe I’ll email him. I’m sure the man is pretty busy though

[@onepanman9852]

I would like to congratulate all the winners...enjoy your prizes! On the other hand I feel a winner as well for finding the best sausage making resource on the web bar none! Thank you Duncan for making it all happen with true Canadian Class!

[@albatrossoverland9023]

Thank you for another Marianski March. I would love to see your take on braunschweiger/ liverwurst for your episode on smoke, poach, and both.

[@rjmiv857]

Thank you Duncan, for all your videos. We have only just started learning about sausage making in the last few months and your videos have helped out immensely. As far as new stuff, just about anything would be interesting. We have only done two batches of sausage so far, an Italian and a Chorizo, We tried three recipes for each and picked the one we liked best. Being inexperienced, it's difficult to find anything unique to ask about. Everything I have watched, I have learned something. Thanks again.

[@Illusicrus]

​Thank you for these videos duncan! I look forward to next march when we get to see another 31 recipes.

[@duncanhenry]

Hey there you bet, no promises but I don't see why not.

[@thomassmith1117]

FYI on the big numbers it would be quicker to count back from the end backwards . Awesome channel ! Great job.

[@rjross100]

Hey Duncan thanks for an awesome month. I know a ton of work goes into it. Look forward to future projects. Thx again Sir.

[@kantemirovskaya1lightninga30]

oh hey, and I have to say AWESOME JOB. This month took a TON of advanced planning given the recipes so thank you a bunch for having the dedication to stick to your obvious plan and completing this month!

[@littleprepper887]

Excellent series, congratulations to the winners

[@duncanhenry]

Thank you kindly.

[@tsttrewes]

This whole month of videos has been awesome! Thanks so much, Duncan, always love your stuff!

[@whonnockboy]

Thanks Duncan. Great series.

[@hammertiming8423]

Thank you for all the great content Duncan, im looking forward for your future videos.

[@mauricevorstenbosch5878]

Thank u duncan thanks to u i am making my own sausages and in the netherlands many sausages u never get here but thanks to u now i do keep on hoing with your great work

[@Vlad-pg5yj]

Another great video. Thank you.

[@dennisstruble5214]

Awesome Mr Duncan.. love all your videos... Dennis in saskatchewan

[@davidparliament5712]

I enjoyed all the video's thank you for taking the time to do them. Great channel

[@stanschmidt523]

Thanks for the great videos. They were very helpful. Enter me into your drawing.

[@LKMKully]

Great job as usuall! They get better and better each one you do. Great info and learn something new every day. Cheers!

[@paulwinks4714]

My stuffer is basically the same as this one. I find the drop tube holds just enough to make a nice patty to enjoy after the work is done . The winner is gonna like it

[@duncanhenry]

Ya thats a good use for that bit of meat. A snack while you wait on the smokehouse.

[@tonypapay]

Use, do it, the three approaches!

[@shoover17331]

Can’t wait for March next year.

[@edsherriff611]

Great effort Duncan. Enjoy every video you make whether the sausage looks a good one or not. Thanks

[@timothypage-il2ut]

Thanks Duncan for your hard work. Great people like you make it a fun community to be in. Keep up the great content. Always looking forward to the next video even though March is over. Thanks again!

[@johnmiller-kr4jy]

Good morning Duncan Thanks for round 2. You have a great channel and I enjoy all the videos you posted Keep them coming, I look forward to seeing them

[@duncanhenry]

Your welcome and thank you for watching them.

[@shoover17331]

I would love to see a great Texas style hot dog recipe. Your great Dun thanks for the entertainment and recipes. I’m hooked on this channel.

[@andrewcolquhoun475]

Thanks Duncan love your videos, you have tought me so much over the years and I look forward to more of your stuff 😊

[@timmerk-r1z]

Hello Duncan, I really enjoy all of your videos. What are your thoughts on using Mortons tenderquick for sausage making?

[@shaunparfitt6114]

These videos are so awesome. My sons alway ask me when the nee video is out so we can watch it. They are loving the March series!!

[@duncanhenry]

That is awesome! Cool to hear the family likes them too,

[@jimford6233]

ManyThanks!

[@duncanhenry]

Thank you Jim very much. Glad you liked it 👍

[@HogMan2022]

I've really enjoyed your videos Duncan! You inspired me early on to buy the books, and a nice grinder. I'm ordering the MEAT Your Maker #32 tomorrow April 3rd and a mixer and stuffer in May. You are awesome Sir! Thank you again for your hard work and sharing your craft!🙋🇺🇸

[@austin_brown]

I really enjoyed this past month. Thanks for all the great sausages!

[@duncanhenry]

Glad you enjoyed it!

[@kimandersendk]

thank you very much for all the videos, and thank you for all the amount of time and effort you’ve put into making these videos.

[@tickster123]

I have done your sausage recipes. Italian and 2 different breakfast sausage they all came out excellent. Can you do a KZbin on making an all beef weiner ? Thanks 😊

[@ehbcd]

Well didn't win but thanks for the chance, still enjoy watching your videos.

[@brianwilson2419]

Hi Duncan, going out to visit my son in Sylvan Lake , he works the rigs around Rocky, anyways, your butcher shop is on our must visit roadie's. Can't wait! LOL Absolutely love your videos.

[@EnGammalAmazon]

May I give you an idea on how to ship the books? Keep those five copies and sell them in your shop. Then go on to Amazon and buy five copies and have them shipped directly to the winner. That way you can avoid the cost of the shipping from Alberta. FLASH IDEA!!!!! I have three large 1 quart, air operated caulking guns that could be used to fill the sausages. The main tip that I would use would be perfect for the pepperoni!!