Smoked Dry Cured Sausage! | Chuds BBQ

[@ChudsBbq]

Update! I shot this video a little over a month ago and fed it to many people over a few weeks, No botulism or any negative side effects... including the squirts.

[@Droofus99]

TMI

[@starshipduck]

I like how you fed it to people like it's an experiment lol

[@davidhutton8353]

How did you store it? Refrigerator?

[@robmiller7867]

@@starshipduck lol

[@wookiebebad]

Squirts are the worst!

[@scottcarey9799]

I have a butcher shop in Pennsylvania with an outdoor wood pit that has about 50 years of use on it. We do a lot of smoke dried products as the PA Dutch love their smoke. Our most popular sausage is called a Landjager. It’s made very similar to how you made this c link except we press the Landjager under weight for about 3 days and then apply smoke for up to 5 days (we do not apply a constant smoke - we build a small fire in the pit twice a day and smolder sawdust) to dry them out as you did. We check doneness based on feel but weight loss is more scientific. On a 75 lb raw batch they yield about 40 lbs. to give you an idea how much they dry out. They are quite tasty and very popular in my shop. Cheers!

[@joshuahouse682]

Do you ship? I'd love to try them.

[@mr.b.4078]

Where is your shop

[@betrickey]

Landjager (hunters sausage) is the best!!!

[@stevieg4201]

Hi Bradley, you should be ok with this, our chambers are usually at about 55* and 75%-80% humidity, then weigh them before and figure out the weight loss you like, average is 35%-40%, if you want to add another layer of flavors, you can add a mold culture like Flavor of Italy, you can find that at the sausage maker, it’s a great mold to add, you won’t get any bad mold on these because you smoked them, that’s all the protection that you need on the outside, it is important to get as many voids out, so pack them tight, and also prick them all over, it helps them to absorb smoke, and also helps them dry. Hope this help a little brother. 😎

[@MichaelVaughan-y5t]

I was so excited to see this video...I made 20# of traditional Chinese sausage two days ago and am basically doing exactly what you did. First...please know you have been my inspiration and mentor since a year ago when my brother introduced me to your videos! I have made SO MUCH sausage in many months and gifted to friends and family....so thank you again! You are a true educator! Yes this dried sausage looks great! Nice job! I use my basement fridge to air dry my sausage...with intermittent open door with a fan and cold smoke ...Howdy from Madison Wisconsin!

[@I3lindMan]

Some opinions to share as someone who makes 100 lbs of dried deer sausage every year: 1) When smoking, dont use the fan. You are circulating dry air and you can prematurely seal the casings with too much air flow. 2) For drying to start and get it safe, hand them in your refrigerator. Throw in a bunch of desicating packets and/or ground rice to absorb as much water as possible. Ideally, do this in a garage fridge when its warmer and drier outside. Open the door and fully change over the air a few times a day for the first week or so. You want to keep doing this until they have lost at least 15% of their starting weight, which should get you below the 85% water activity level. Once there, you can hand them at room temp to dry to desired texture, but sometimes its best to keep them in the fridge to slow the drying process. If they dry too quickly, you'll get case hardening which can prevent the core of the sausage from getting down to the desired texture, and the refrigerator will let the drying process go slower to get a more uniform dry texture through to the core.

[@SusanGushwa]

I just want to tell you- my 3 year old is obsessed with you! We watch your videos every night before bed, he even pretends to be you 😂 he calls you his guy that cooks outside!

[@ChudsBbq]

Love it! Be Sure To Tell Him To Keep The Snakes Out Of His Boots!

[@TMac0925]

My girls love their “Official Taste Tester” shirts!

[@robertbussone9625]

I made an italian dry cured salami last winter using Bactoferm - flavor of italy, pork shoulders, cased in beef middles and then coated them in mold 600. I have a complete concrete vaulted room off of my basement that stays 55-60 F and 70 - 80% humidity. They lost about 40% of their weight when they were finished. They turned out amazing. I see a dry cured video series in your future.

[@kelvinsoloway4047]

Homemade curing chamber not difficult and not expensive works perfectly Great channel

[@md77jev38]

Bradley, I gotta say you were the original inspiration that got me confident enough to make my own sausage a few years ago. I've been wanting to try my hand at making dried sausage for a long time and have researched the crap out of it but never pulled the trigger because I wasn't brave enough. Now you have released this video and re-inspired me and I will be doing it soon. Love you man

[@gourmetwoodsman]

Anywhere that you can maintain temps of about 50°-60°F and humidity of 70-80% with minimal air movement should be good to dry. Precise conditions, particularly humidity, become more important with fatter chubs like salami, probably not super important with a 29-32mm casing. Fat chubs can dry to quickly on the outside which could potentially not allow the inside to dry causing it to spoil. Great video, love the channel, been subbed for years. ✌

[@jcsftwre]

Seeing the doggie face put a smile on my face!

[@lucascady4992]

My Dad used to get a Sausage from somewhere in Dearborn MI, he would bring it home and hang it in the spare bedroom for approx 1-2wks. The longer it hung, the drier and better the taste, like a Deli Salami! Absolutely delicious!! Most of the time we'd start trimming and eating it after a week, I don't think one ever made it to 2wks!😂😅

[@christopherjonas2779]

My Family has made smoked dried sausage since my grandfather was a kid. My Dad is from New Braunfels. I would be worried about the room being too warm. We do this in December when it is colder outside. We have a shed that we use a smoke room, and let it air dry for a week or so. We make a small fire on the floor in a small pit and let it smolder. Air in the sausage is bad, usually that bad as the meat will begin to turn. To prevent this, you have to kneed the meat until it is fully "binded". To check it we usually stick out finger in and out real quick. if it closes up on itself, you are ready to stuff. Your Dried sausage looked good.

[@scott729]

Good advice. Thanks. I am always interested to hear from people that do it as it was done in the old days. Days of no refrigeration. Heirloom dry cured sausages etc. One of my favorite snacks

[@GeertSamuel]

This kind of sausage is also made a lot in the north of The Netherlands. Try adding grounded cloves in there, we call it droge worst, simply translated dry sausage. Here they are only air dried in an attic or other warm place. This is safe.

[@richardscholtz9023]

We grind ours twice, first through a 3/8" plate and then through a 3/16" plate. That finer texture from the double grind eliminates the need for a binder, because the bind is solid after the second grind. We air-dry in a smokehouse for 2-3 weeks, depending on how humid the weather is. A good rule of thumb is 30% loss in weight will get you a sausage that is safe to consume. If you get to that weight, and they still feel a little soft, but the outer layer is dry, you have case hardening, and it's a common problem in making dried sausage where you don't have good humidity control. The way you fix it is to put it in a vacuum sealed bag and leave it in your freezer for a month. It will eventually even out. Good luck!

[@waynelion-cachet35]

In South Africa we call this "droewors", or "dry sausage". Usually a smaller casing, about 18mm. 2 Guys and a Cooler did a video a couple of years ago. Definitely a favorite here.

[@vinaduro]

Came here to say that. Love me some droëwors.

[@scott729]

That dude makes some interesting sausages. Love his channel too

[@dillbill2A]

Ever since I found your channel I've been obsessed with sausages of all kinds. Trying different ones from different regions made with different meats. I'm hoping soon I can start making my own. And of course I would try this meet has been preserved like this since the dawn of time weather smokes cured or just dried I think people blow botulism way out of proportion. I really don't think it's as big of a deal as people think it is 😂

[@BG-mw5pt]

i do these every fall-winter up here in canada, and when the weather is close to freezing, there is no need for pink salt. i just smoke them for about 6-10 hours and then let them dry out in my coldroom for a few weeks. they're definitely not red (no curing salt) but so very tasty. we eat them on a buttered bread - very german like. i guess in texas you have to use pink salt, but where it gets cold enough, only salt and spices will suffice.

[@michaelroth4005]

Good Job. I made myself a meat safe out of wood and fly screen to keep the bugs and crap off. I also prick my casings before I smoke them. I find when they dry they tighten up better... Cheers.

[@sbram903]

Made this recipe this past Sunday. Smoked Monday and hung to dry. It's cool and dry here in CO and so far so good! Though in reading I think pricking the casing would be appropriate. Will advise.

[@xcaluber]

This is great! It is very similar to South African drywors (Droëwors), literally dry sausage, except that we don't smoke it and use a few other ingredients.

[@JoeGoble]

When I hear the ding ding ding noise my body instinctually clicks the thumbs up.

[@24kachina]

Pavlov's dog

[@ChudsBbq]

Pavlov's Official Taste Tester

[@terryvalentine2600]

I've been looking for a "do at home" dried sausage recipe/process. I will definitely be trying this. Thank you!

[@BenjaminKatz-h3q]

You should tell Bones that you need a dry aging fridge so you can make new content with dry aging different things.

[@jayprimerano1796]

I put mine in vacuum bags for atleast a month if they make it that far 😂 it evens out the Texture gets rid of the hard ring from to much airflow im no rocket Scientist but it always works and slightly changers the taste brings out more of the flavours. Just something to try. nice video 🤙

[@CTP-bbq-HundHutte]

I make dried sausage a lot like these at my deer processing business. I generally dry them at cooler temperatures.

[@DylanHobson]

South African Here We make a lot of "Droëwors" which is Afrikaans for Dried Sausage, we usually make ours much thinner so it can dry quicker and then be eaten quicker... Haha I am almost 100% sure you can google how to make Droëwors to get some additional tips. Love watching your content!

[@louisevad6091]

Dry curing meat/sausage is an area of interest to me so I'm gonna try this one. It looks tasty. I have dry aged umai method in the fridge. Coppa and Pepperoni . Spanish chorizo Pancetta. The ground meats had a starter culter called bactoferm that fermented at 65-72 degrees for 1-2 days before starting the drying process. I bought a ph tester to make sure I had the correct PH before starting the drying . Test don't guess approach. All dried in a functional fridge at 36 degrees until the correct weight loss and all turned out great. I love your approach to sausage making. I have learned a ton watching you. I am gonna try the jalapeño popper sausage. With bacon and cheese in it. even if it flops(which is usually me messing with fat ratios binder types and ratios and generally being a crazy foodie adding shit here and there) it's still gonna taste fantastic . Great job

[@flyinphynixfpv5980]

Never seen this made before. Never seen any of your vids. I am now a sub and will spend a good bit of time binging your videos.

[@mthove]

Looks exactly like the dried sausages I buy at a local butcher shop here in the Netherlands. Would definitely try these!

[@abmtz8537]

How about we all sign a petition so bones can let you buy that 4K dry ager cabinet.

[@ShadowRidgeArt]

If I may give you few pointers on dry curing to minimize risk, and increase success (I come from Central Europe where this practice is quite popular): 1. You should use 2.5-2.75% kosher salt and 0.25% cure #1 or 2 depending on time of curing (for less than 30 days cure #1, over 30 days #2). 2. I like to use t-spx starter culture to get fermentation between 5.0-5.3 at 65-75 degrees Fahrenheit and 80-90% humidity. 3. Don’t add water besides distilled water from culture. Extra mixing will bind protein. 3. Afterwards, I place them in curing chamber at 55 degrees Fahrenheit and 80% humidity (or if you can match conditions naturally). 4. I smoke them at cold temps of 55 degrees Fahrenheit or lower after few days, on oak, cherry, or my favorite beech wood. 5. Return them to curing chamber until they loose 35-40% mass from original weight. There are few more points and nuances to this method, but this should help eliminate any potential food poisoning down the road

[@cannistershot2277]

Nice! Will have to try this with some venison. I love those small diameter dried Asian sausages that have a soy sauce flavor profile. They also have a coarse grind even though they are small diameter.

[@cerramouspe1]

Hell yes I would make them. Great recipe Bradley.

[@Milan.I]

hey if you want to know more about smoked sausages and how to prepare them, I suggest you watch KZbin clips from Serbia. In our country, every household in the villages produces smoked meat and sausages, I believe you will find a lot of interesting things. Big fan of your videos

[@aaronfox5808]

That looks grreat, I was pondering that with Portuguese spices like their Chorizos.

[@ymijode]

I've been hoping you would try dried sausage for a couple of years now. I lived in Fredericksburg TX for 33 years and used to buy dried sausage from Dutchman's Market there. I moved away 3 years ago and miss it. I plan to follow your recipe and hope to enjoy dried sausage again! Thanks for this video.

[@cameronavery8897]

I am absolutely going to try this. I will be using Elk meat instead of beef...hopefully it turns out

[@briangleason5597]

Sound's Delicious. Elk is my favorite.

[@walterkopriva9735]

I like the look of the larger grind personally.

[@derpizzadieb]

As a german, this looks delicious and very much like the dried sausages we can buy basically everywhere. Would definetly eat .. all of them

[@sturoberts7267]

A friend and I are getting into making salami - we've done two batches so far, and have just used normal himalayan salt rather than curing salt. The more I watch and read the more obvious it is that this is a stupid idea. We havent run into any issues yet (and take a lot of care with the drying and curing environment) but obviously we're missing a pretty crucial step here. I'll be buying some for our next batch and insisting we utilize it - obviously we've been lucky so far but shouldn't roll the dice with it. Thanks for he channel, great content as always!!

[@myowndrummer3372]

Never use himalayan salt. It is dangerous to train your household to think that any pink salt is just salt. If they every find Cure # 1 or Cure #2 they could put a deadly amount of salt in a dish.

[@sturoberts7267]

@myowndrummer3372 that's a good point. I have young kids too so a timely warning.

[@loner5564]

@ChudsBbq Hell yeah brother! Thanks so much for this video. Have been wanting to do a Texas / German style dried sausage for a while but there's just not too much info out there on recipes. Yours looks to be exactly what I'm wanting to make. Color and texture looks spot on.

[@hugovisagie1205]

You should try South African Droëwors. Basically dried sausage. No Smoke. Just dry. Like Biltong, just a different form factor

[@Trumpetmaster77]

These look great! My parents still make chorizo like this. they hang it the house to get really dry.

[@RPSchonherr]

I have a air fryer that has a dehydrate setting, 8 hrs at 140 F will usually do a bunch of 1/2" thick beef sticks. Your mileage may vary.

[@johnvrhovnik7938]

This is how my grandpa used to age Slovenian sausage. He would hang them in the garage in the cooler months. If you're scared, you can put them in a paper bag in the fridge, it takes about 4-6 weeks though! That's how I do them.

[@dannagy9966]

My father always dried his own hot Hungarian sausage. It is awesome.

[@loren3954]

"If I get botulism, this video's never coming out anyway..." 🤣So much hesitation before the taste test. I'm in the same boat, have been making sausage for a while now, but dried sausage is a whole different game. And it's tough to find good info online.. definitely an old world tradition. Great video, Bradley!

[@JoeRadachi-u1q]

Taste tester shot!

[@24kachina]

Fabulosity. That would be SOOO good made as chorizo with dry sherry and a splash of cider vinegar. Salud!

[@ChudsBbq]

🤤

[@scottdalon801]

Looks great. You might want to try Eric's DYI dry curing chamber. He has a video or 2 on his channel on how to make one.

[@CosmoCanCook]

Great video bud, glad to see you are still alive lol. That means more videos in the future!, Comin up!

[@VelveteenWoodworking]

You can use a fridge to dry meats like that. I worked at a place that cured their pancetta it in their basement fridge. If I remember right it was put on the first cooling setting so it stayed at around 75 degrees and kept it below 45% humidity. We cured it for 14 days I believe.

[@BluePiggy97]

So Brad......do this to your summer sausage. After smoking/cooking the sausage, hang it for a couple weeks to dry out. I use my basement in the winter or garage. You could use your garage in the winter down there. It does miracles for improving summer sausage and you'll never want it any other way. TRUST ME!!!!

[@88RSI]

Very similar to the biltong version of sausages which is called drywors, except we don't smoke them but hang them to dry. Next time try using lamb casing, swap the mustard and maze for ground coriander and use 10% brisket fat as the pork belly can go rancid. Add a little bit of vinegar if you're going to air dry them.

[@scott729]

I love that type of sausage. Kroger sells some similar stuff that I buy fairly often, like Hunter's Sausage and "old world" hard, cured sausages. Seems like a lost art for the most part. Thanks, man. I will give it a try for sure.

[@hjalmarfossi5728]

Malcom, you should have added some of your grande gringo rub! Looks great!

[@mornescheepers3649]

Hey guys. You made biltong so now try " droe wors" dry sausage the South African way. Really good!!

[@chriscrist911]

That actually look legit. There was a dry ager on F.B. Marketplace here in Atlanta for a couple of months. Popular brand name, for home use and a great price. Maybe ask Bones to keep looking for a good used one.

[@claudiolorenzon1997]

Hey Brad, just for your information. That's not an air hole in the sausage. The hole is created by the exterior rapidly drying, pulling away from the not so dry meat in the sausage. In your case it's inevitable and ok, but if you're making salami, it's a big nono.

[@blueridgeorc]

Ahh, landjager! My kids love these

[@blueridgeorc]

Try stuffing them a little loose in the casing, then put them between a couple cuttingboards with weight duting the initial overnight. Makes them uniform flat so they dry better. The wurst circle channel does a nice version.

[@EthanWhite89]

finally! Stonewall meat market has the best version you should try and replicate. Cold smoked for a long time like 3-4 days is what they do iirc.

[@mlc5460]

Hey Brad, I think if you have the nitrates( or nitrites, can’t remember which one is used for which situation) right you will be fine drying them in the room. On Arthur Ave in the Bronx, the soppresatta is hung from the ceilings to dry. They don’t use any special equipment.

[@josephkordinak1591]

Probably ought to weigh them before and after to get proper weight loss. I would vacuum pack them and refrigerate for a month to equalize the moisture between the dry side and the moist side. Might use one of the semi permeable plastics and put in the fridge. I have use them may times with good results.

[@jeepowner2675]

9:07 I got an ad and immediately realized my mouth was watering heavily lol

[@greavous93]

Ive been doing basically this with my deer sausage links for decades. After smoking I vac seal them and freeze them. Then Ill pull a couple out and hang them on "the nails" and let them sit for about a week to dry. No Fear with the pink curing salt in there. I do the same if I take it all to Granzin's Market and pay them to process things into rings.

[@CptLastimosa]

Hey I love granzins. Do you go to the on in new bronsfields

[@Edgunsuk]

Get a glass door fridge , put a small fan in it, the fan can be corded just pass it through the door seal , its just for air flow a 4v computer fan with a battery pack will do , set it to min temperature IE not the coldest the fridge will go but chilled enough to be hygienic, ""a viola"" you have an air drying cabinet for $2-300 . i made a cold smoker with a spaghetti saucepan and a fish tank air pump !! im sure you can work out a fridge and a fan lol

[@dikketinus]

Making dry sausage is all about hurdles. You can succeed by luck, but you never know. In your case, it's also skills I think (based on all your awesome sausage videos!) For us normal people ;-) --> try to set up as many hurdles as possible to keep the bad stuff out and get a consistent end result, without guessing. Work super clean and with very cold meat. Addsalt (in Europe we have nitrate salt, you guys mix with Cure 1) in the 2.5 to 3% range. Add starter culture to acidify for extra safety. The traditional Italian salami makers never use this, but they are pros and dry much further, till 40% loss and more. How much water you need to lose out of the sausage depends on the acidity (pH level) of the sausage. Scientifically, when not acidifying your sausage, you want to go for a Water Activity Level of < .89, and < .86 is better. When you have a pH around 5.0 in your sausage, water activity level should be maximum .95, better is .90. We don't have laboratories at home so we can't test this. That is why, from safety (and taste/structure) perspective, a minimum 30% weight loss is often used. By the way, building your own drying chamber is very very easy. Get an old fridge (I have a 1.5m high one), add an Inkbird ITC-308 (temp control), an IHC-200 (humidity control), a mini dehumidifier and a 6v small casefan (for very gentle airflow inside the fridge) and you are ready to go. A humidifier is not needed, you bring water/humidity with the meat! No need to drill holes in the fridge. Just open the door of the fridge now and then (every few days) to get fresh air in. The cables of the dehumidifier are very thin and you can lead them with tape to the outside of the fridge. I'm a total noob on technical and electrical stuff, but I had this working in an hour. Total spend: 200 euros (second-hand fridge 100, Inkbird stuff and casefan 100 together).

[@brettchannell2530]

howzeeet from SOUTH AFRICA, we call that DROE WORS ( dry sausage ) you did good dude 😁😁

[@MrEnziteBob]

There is a Chinese sausage that is relatively close to this. Some sort of alcohol in it help preserve it also.

[@momo35444]

OMG the "Official taste tester" shows his face. So cute!

[@b-radkisuke8773]

Would like to see your take on deer sticks. Beef jerky stuff like that

[@Cray2TheZ]

Hell yeah! Those looked AMAZING!

[@stevereese6488]

What we did up in Llano is use deer meat to Boston butt pork about a 60/40 ratio. 4oz of pink salt per 100 pounds, Morton salt, course ground black pepper, course ground garlic, cayenne pepper then instead of water we used whiskey. (Everybody had to take a swig before pouring over the seasoned cubed meat to set over night, next day we twice grind then fried up small patties to taste to see if the seasoning was good. We would link up about in 1 pound links, tied the casings with string and make up patties for breakfast sausage that went in the freezer. We hang the links in the smoke house and used oak leaves and small pieces of mesquite to smoke the links for several days. This was usually done at the end of deer season (February) after a week we would package some up as smoke sausage and let the rest dry out so long as it was cold outside. If it warmed up we hang them in the walk-in cooler. Usually did a minimum of 250 pounds but a few times it was closer to 400. The big batches seemed to turn out better than small batches less than 100 pounds. We used hog casings.

[@MichaelScottPerkins]

I'll bet that if you vac sealed these for 2-3 days, the moisture levels between the thicker band and the thinner tips would level out, and the sausages would eat more... evenly. Just a thought.

[@daveyanta2777]

Your new yoder smoker how do you like it?

[@907jl]

Kind of like a c link version of a Landjaeger. Looks good, I'd eat it! The Droewors we had in S Africa was awesome as well and similar to what you made, but it wasn't smoked.

[@mikoyanfulcrum1]

Looks excellent!!

[@jon89tsupra]

I will 100% try making this

[@EvanReid-n3z]

Hey Chudd - did you prick your links before putting in the fridge or before cold smoking ?

[@cydrych]

Looks great. I just made a Soppressata (video on my channel) for the first time and it turned out great despite some mistakes. Your idea here is definitely one I’m going to try.

[@carywood3946]

Reminds me of Landjeagers!

[@sandninja8230]

Sooooo did you get the squirts ?

[@BarHRanch]

When we make dried sausage, we always put a dehumidifier in the room.

[@christaylor77723]

I prefer using string to tie up C-links. Never have them come apart, ties up quicker, and saves casing

[@vansteel393]

You mentioned New Braunfels. I’m guessing you got them from Granzin’s. I love their dried sausages.

[@bobbicatton]

Looks good, smells good. Success! Yep, I'd eat it👍😊

[@jaytreschl256]

Try umai dry age bags they are awesome

[@breugel1]

You can make a cheap driving cabinet. Take like a college dorm fridge hook it to a temperature controller set the temperature to about 55 deg also put in the humidity controller with a small humidifier to about 70%. Check out two guys in the cooler he has a how to on how to do it

[@breugel1]

kzbin.info/www/bejne/eYPMYoSGqL50ncUsi=6bsbeIXgF---Q-IM

[@breugel1]

I made mine out of a small college dorm fridge at first but I needed a bigger one so I got a good deal on a wine cooler it's about 6 ft tall and that's what I use and it works great for making salami and dried sausages

[@breugel1]

kzbin.info/www/bejne/eYPMYoSGqL50ncUsi=6bsbeIXgF---Q-IM

[@deankoif3039]

Wow. Actually got to see Chud-Dog

[@rooferization]

The Germans have been dry curing sausages for a long time, the main tip is to wipe off the sausage with paper or a cloth before you eat them, because flies lay thier eggs on them, that's why people buy 4000 dollar drying cabinets.

[@bjenksesq]

Bones, let the man get his toys!

[@duncan2290]

You should try droewors 🇿🇦🇿🇦

[@kikicremer8317]

Hey chud it looks a lot like metwurst I have tried in Holland best ever thanks

[@ryandenison8988]

Would a dehydrator give similar results to the week-long room temp dehydration?

[@danianstaffen4428]

Here in south Africa droewors is what's very popular here

[@samcooper4516]

Chud you gotta do a Lebanon bologna

[@dieselfrk13]

It's probably a good thing knots are notorious for not sticking with intestines.

[@hunterace1994]

Chud Day!!!

[@antisk8]

You should make a dry ager