Smoked Whiskey Bacon Sausage | Celebrate Sausage S05E20

[@2guysandacooler]

We have several giveaways going on right now. You can win a new Model 3.5D WiFi Convection Pro series Smokin-It Smoker in the Taylor Ham Episode. Here is the link: kzbin.info/www/bejne/kH-WhoCehqiDjcU We have a 25# sausage stuffer (and accessories) from The Sausage Maker. Catch all the details in the Chili Crisp Episode. Here is a link to that video: kzbin.info/www/bejne/hHXXe4qqgbuLiqc We also have the Brazilian Flame Rotisserie Grill. Catch the details in the Rotisserie Chicken Episode. Here's a link to that video: kzbin.info/www/bejne/jKu1pn6eaK2Nb5I

[@davidgrimes4726]

I've been too busy to make sausage lately and I keep thinking *this* is the one I'm going to try first, but I swear this time this might be it! Also, want to say fantastic production value on these videos this season Eric!

[@McGieHomesteadAdventures]

That’s a very good looking sausage concept! Blowing my mind again!!! Love it!!!

[@Brewer35]

A master class in every episode! This one looks amazing!

[@EvitaCooks]

@2 Guys & A Cooler I WAS THRILLED ABOUT THE TAYLOR HAM BUT WHEN I HEARD YOU ARE MAKING A SMOKED WHISKEY BACON SAUSAGE I CANCELLED MY GIRL'S SUNDAY LUNCH TO BE HERE

[@cerramouspe1]

I love October for this series! I will definitely will be adding this to my list to try. Thanks again Eric awesome!

[@tpcdelisle]

Wow! I couldn't be here for the live, but watching right away, now that I'm home. I don't know how you come up with all of these sausages. You need to write a book and it would rival those classics that we all know. Great once again Chef Eric. 😋👍😇

[@barryrowe657]

I love that idea, another must, thanks Eric.

[@johnbelvedere5040]

Whiskey and Bacon, I’m in!

[@spicepunch7011]

Another fantastic looking sausage, i love bacon, i love whisky, i love sausage.... what's not to like

[@KeldEriksen]

when you cut it - that cross section is just wow what a beautiful bind, and really nice to hear your thoughts about cooking the whiskey and the amount of bacon, caramelized onion and spices, i'm definitely gonna try this. Thank you Eric and congratulation on season five

[@stevieg4201]

I’m so glad you made this recipe, for a long time now I’ve wanted to make some kind of bacon sausage with hints of whiskey, looks like you absolutely nailed it, I’ll be making this very soon, thanks for your hard work. 🙏🏽

[@TrevinoPablo]

I'm waiting for this video. I think this sausage should be on another level. I'm going to do it this week, and I'll let you know.

[@timg6350]

Oh I am all over this!

[@bobbergsing3393]

This is a great episode definitely going to make this sausage

[@jamesphillips2216]

Unique ingredients for a sausage, looks like everything worked well together. Thanks for sharing Eric.

[@k1llerdir]

I made a similar sausage before. What I made had 3.5lbs of of eye round and the money part of a pork shoulder, pork belly, 7 stalks of green onion, 1 medium onion carmilzed, salt, black pepper, crushed red pepper 2 cloves of garlic, jack daniels, high heat milk powder, high temp swiss, and bacon. Size plates used 10 on eye of round and pork shoulder; number 6 on pork belly 2 times through the grinder. Water is the other thing I used in the sausage. You used the the same size casing and did the same thing I did with the whiskey. I did not use curing salt because I cooked at 225F on an offset smoker. After all is said and done it makes about 7lbs of sausage.

[@ksupi7239]

I was going to make potato sausage today, but I'll make this instead. 😃👍

[@ksupi7239]

Just took it off the smoker. Very nice taste. Thanks, good recipe.

[@janeoostlander9175]

yum!!!!! fantastic idea can't wait to try this !!! One day I will be able to get a sausage stuffer instead of using my grinder

[@mattashby3642]

Great video Eric! Some of my favourite things there. Will have to give it a go

[@jaysmith9496]

Ok...this looks amazing. next sausage I am going to make for sure..

[@mariastelzmiller]

Awesome method and recipe. I have a charcoal smoker which is extremely difficult to control the temperature, using a professional convection smoker would be so much easier to cold smoke my sausages and portuguese chouriços. I adore to watch your videos and great explanation and execution of rare and complex understanding of charcuterie. Thanks for teaching us this magical transformation of food!

[@EddieDNYC]

Oh man. I think Eric avoided saying which whiskey it was to avoid the bourbon fanboys from starting a completely off topic debate! Smart move! :) Or... go ahead and share it with us! Thanks for another killer recipe I can not wait to try. And of course, there will be a non-flamed glass of whiskey next to me during the entire process!!

[@2guysandacooler]

😉

[@babatwofive5727]

That absolutely looks delicious! I'm a gal who loves her some whiskey or bourbon! (and always bacon!!!)🤤

[@clevelandjhono6908]

your expression says it all, I'm in. My 5lb stuffer kit is on its way. Just in time to be making this smoked whiskey bacon sausage. Thanks for the recipe!

[@grumpybaldguy]

I am sooooo making this sausage!

[@markrobino6617]

Very interesting! Iwill increase the bacon to 15%. No honey on hand so will go with maple syrup and omit the brown sugar of equal weight. Maybe a bit more to make up for the honey. 1800 grams of SWAB sausage 😊 will be in the fridge tonight. As usual...great work! Thank you for all you do.

[@smokininbama1910]

Eric I will most definitely be making these sausages I have been Waiting for you to make this loving the way you made it all come together

[@nbbalance]

Can't wait to make this sausage

[@mikemax4980]

I’ve been waiting for this one I’m making the pot sticker one before this one on Tuesday

[@barbaralucero2772]

Am trying the rotisserie chicken sausage today...decided not to use casings, am making patties because it is cold and we are gonna have burgers. I want to try the chicken rotisserie, with green chili and cheese, so we will see how it works, fall is chili roasting time, so hoping it will be tasty.

[@anthonymitchell9793]

Another one my wife will request I make. The list is getting longer.

[@MrBozo3d]

Really nice mix!!!

[@equalopportunityoffender4290]

Hi Eric! I’ll be making this for sure! I made the chicken and basil sausage and added some roasted red peppers. It goes great with fettuccine Alfredo !

[@colddeadhands5167]

Intriguing.. i LOVE October

[@arkyhunter2750]

Looks great.

[@joemisak7925]

They look goooood

[@jordanolsen6571]

Looks amazing

[@BruceHornberger-wj2lc]

It looks absolutely delicious! Another recipe for me to try and add to my wast line. lol I wonder how it would taste using a quality spiced rum instead of whiskey? Food for thought. Thanks Eric!

[@2guysandacooler]

I bet that would be very interesting. Perhaps a Pirate's Sausage😂

[@BruceHornberger-wj2lc]

@@2guysandacooler very fitting for us here in Florida!! We do LOVE our rum!😎

[@stever9092]

@@BruceHornberger-wj2lc Where in Fla Bruce? We stay in Okeechobee for the winter. I do like your idea about the rum!!

[@BruceHornberger-wj2lc]

@@stever9092 Brooksville, 50 miles north of Tampa. Great bass and ctfishing where you stay. Myself I mostly off shore fish, a lot more challenging.

[@theshiftkey]

wow

[@taceydowd436]

My spouse is going to want to make this soon lol.

[@codyblanks1680]

It’s amazing

[@johnhowaniec5979]

My tweaks to this would be maybe adding a little stone ground mustard to the whiskey mixture and maple syrup instead of honey and chipotle powder instead of cayenne what do you think?

[@2guysandacooler]

I love it!!

[@MrDmorgan52]

This sounds really good! Happen to have a bottle of Maker's Mark in the cabinet...

[@Sweny-z8e]

Hey Eric, I have already made the salsiccia fresca with the fennel pollen and the Calabrian hot peppers, amazing! I also did the cabbage sausage because my wife loves baked cabbage so that was the one thing I did different to it. Many more I will be trying over the winter!

[@StevenEdlundWFG]

Wow want to make this one

[@MichaelBrown-we5jw]

I got to try this

[@gkhuntertrapper2738]

looks intresting… sign me up for that smoker 😂

[@chrisszymanski5225]

Making it this weekend..let you know how it goes

[@jnorth3341]

I do wish you did these about a month and a half earlier. Can't do any more smoking as it's now in the mid 20s and a winter storm is due to hit in about an hour, we've had a bout 2 inches of snow so far today and they are calling for 4 to 10 more inches through tomorrow as well as possible rain which will really be bad. Oh well, gives me plenty to plan on for spring.

[@robertprevost7268]

Sounds like mmmmmm good

[@80thStProductions]

Great video! I'm curious about the upgraded air pump you mentioned for overcoming the backflow issues with the convection smoker. Could you share more about the model or any specs that helped improve airflow? Thanks for the tips and the detailed breakdown!

[@marcelodomenecci6058]

HI wauuu what a nice recipe.

[@Getouttahere78]

Lovely sausage. I see the wear and tear is starting to show on that old smoker. Maybe Smokin-It should sponsor you a new one.

[@sarah.sconnie]

Hi Eric, this is the first time I remember you mentioning the backflow that can happen with the convection system and cold smoke generator - I have experienced this too and had the air hose melt off a number of times before I figured out how to dial it in just right, but would like to find a bigger pump. How big of a pump are you using in this video? Great looking sausage - we can't wait to give this one a try with venison!

[@cydrych]

I make a maple and bourbon bacon, I’ll have to make another batch so I can put it in this sausage.

[@MikeGsAdventures]

Eric. Besides mustard seeds. Is there anything else that can be used to wow the sausage? Thanks for your videos!

[@Murzington]

I bet this could make a great summer sausage if you pureed the onions, dehydrated them, crushed them into powder and went a little heavier on the whiskey. 🤔

[@thomasklasko9064]

Eric what is your take on Worcestershire powder? I picked some up and haven't decided on how to use it. Also love your channel and especially Celebrate sausage. My sausage making has tremendously increased since watching you, Thankfully.

[@neillandscape1376]

Why use instacure if your cooking/pasturing the sausages ? Great Video Thanks!

[@2guysandacooler]

For color and flavor, as well as safety. I left this sausage out for an hour at room temp before placing it into my smoker to continue drying. Total time in the danger zone was over 3 hours. If you hot smoke, you can omit the cure

[@RPSchonherr]

In making beef stick I learned that just black pepper will make a sausage hot.

[@finishwizard111]

Hi Erick, That’s another very intriguing recipe. If it’s not a pain could you link the tiny little sausage thermometer. It’s very clever of them. Thanks

[@2guysandacooler]

sure: www.smokin-it.com/product-p/iftp-1.htm

[@codywehler5770]

Hey Eric!

[@2guysandacooler]

Hello

[@dennisschickling2249]

Nice Video. #STAYSAFE #PHILLYPHILL 🇺🇸

[@krzysztofmiszczuk2089]

Dear Eric. Would you consider making a blood Sausage, please 🙏. I wonder if you could come up with recipe that's grain-free. Also, can it be fermented? I don't know how an addition of pigs blood affects starter culture. I will be truly grateful for your point of view & perhaps a recipe.

[@rajale8668]

Hi chef, I'm watching yrs all videos, I love ❤️ it. But please your's teaching , your's speak is❤❤❤❤❤ very fast. Every one can't understand. I'm so sorry, we are frm out of America. Please 🙏 sir 😂😂😂😂😂

[@techiq7389]

I don't know, but i never believed in the fact that alcohol should be added to meat....it just doesn't sound right....I've never done it like that, probably never will

[@canadianmale7610]

It gets cooked off

[@techiq7389]

@@canadianmale7610 yes and the aroma remains

[@timg6350]

Ooh, a book would be awesome. @tpcdelisle

[@WaltSea-r3l]

Hey Eric!