Summer Sausage Recipe for Beginners! | Chuds BBQ

[@ChudsBbq]

Update: I did not get botulism! Neither did the dog

[@Texas4x]

I was thinking that the citric acid you added probably made the environment less conducive to botulism growth. If you had fermented to get the acid, it might have been a different story. Good stuff Bradley!~

[@markstopkey4085]

Haha. I was about to post a joke reply. Not needed!

[@jondehoff4512]

You should try making Lebanon Bologna. a Pennsylvania staple.

[@Towers12345]

This could be the botulism talking though … how do we know?

[@lydiamashcka4362]

Ya, I didn't figure you would, not with all of those other things in the sausage.

[@Zaral7]

Bonus points for admitting the mistake and rolling with it. Only way we learn! Looks great.

[@brandtmiles2373]

I really appreciate how you kept your 'mistake' in the video without editing it out. Very relatable to anyone who makes lots of bbq and has more spices than they can count. Still looked amazing to me personally.

[@Meister_de_Nicts]

Great video! Appreciate your candor, what a stand-up guy.

[@ruckus_]

I may be the one millionth person to say this, but a collab with you and Ordinary Sausage would be a homerun. Thanks for all of tge content. My bbq has gotten way better in a short period of time (on a Kamado Joe even.) I especially appreciate the Weber Kettle series for when I travel to friends. That Fogo grill and divider is an absolute game changer for pulled pork, ribs and even reverse seared Tri-Tip.

[@1014p]

Yea there is no way 1 million have requested that specific a person. Bing watched many of these episodes and scanned comments typically to bottom. Majority wanting to see collab were Guga Foods and following that though more rare was bbq science or something like that. Personally would like to see him work with Glenn and Friends. Though he is in Canada so that is very unlikely.

[@tonyschumann5850]

Thanks for keeping your videos true. It helps to see somebody admit their mistakes and share it so we do not make the same mistake. Rock on, no snake in my boot.

[@CatfishandCrappie]

I am always bringing summer sausage on the boat when fishing! This may get me into sausage making!!!

[@BluePiggy97]

Hey Bradley, I hail from Wi which is pretty much the summer sausage capital of the world. If you hang that puppy for closer to 10 days in a 40-50 degrees environment with good air circulation, it turns summer sausage into a work of art. Might be tough in TX to do that but you could always put a tiny fan in your fridge. Magical my man, gets very firm like a good salami but with the intense summer sausage flavor.

[@derekrosecrans1361]

At some point in the past, people had to be making this without cure salt. Awesome video. Would love to see another summer sausage video.

[@dwaynewladyka577]

I'm glad you didn't get botulism. The summer sausage still looks great. A perfect sausage and cheese platter. Cheers! ✌️

[@47buckeddy]

I've never even heard of the carrot fiber binder! My wife has a dairy allergy, so I've been wondering what I could use instead of milk powder. Thanks Brad!

[@47buckeddy]

@@john.c yeah I figured there were plenty, I haven't done any research of my own as of yet, so it's cool to start seeing the options.

[@spire1o3]

C-bind is great for small batches. For larger batches, it's expensive. I use bran fiber or oat fiber with potato starch mixed for my binder.

[@chriswillcutt]

Thanks for the jump start.

[@seanfisher9568]

Can you do an episode on making pepperoni?

[@BehindTheFoodTV]

Carrot binder - great idea. Interesting that it came out great even without the curing salt. I hope you didn't get sick!

[@TheKitchenNinja]

I've been playing around with making summer sausage lately. Love the process! Last batch I added fresh ghost peppers and it was sooooo good!

[@michaelgatlin4862]

I like any kind of mustard on summer sausage. We eat a lot at deer camp and yes you got to have cheese and crackers.

[@jvf7762]

What I want to see Chud cook next. Carnitas for breakfast. Starting with a bone in pork butt. Use the kettle and the slow n sear. Then for breakfast the next day use your sweet new Chud Taco Table to build some excellent tacos with an over easy egg in each one. Garnish as you please and win all the hearts and minds. This one is killer. I would really like to see your take.

[@jmnitram6037]

Appreciate your honesty

[@DC4LIFE1995]

There was this weird black screen right before the cold smoke that lasted about a minute. Anyone else see that ?

[@mx-k]

Thought my phone pharted

[@DC4LIFE1995]

@@mx-k that’s what I thought about my tv 🤣😂🤣

[@kamardavis3138]

Yes there was a weird black out

[@BarHRanch]

Yep

[@Ermatinger503]

Same 6:14-6:51 it’s completely black without sound

[@chriszinn7143]

Try again with the cure with an all brisket summer sausage? Having a hard time here in south western Ontario canada to find encapsulated citric acid but will have to get some delivered. Pretty excited to give it a try.

[@kellenwhite4590]

Love the honest video dude. You aren’t into backyard bbq unless you recover from a proper whoopsie every once in a while….I don’t trust anyone who nails 100% of the shots they take. Yer the man brother

[@MrRilarios]

Nice to see the shootout to Eric and 2guys and a cooler channel.. his sausages / charcuteries videos are on another level.

[@ChudsBbq]

No doubt!

[@jeffatgorbysgrill9480]

Bradley, You have mad skills brother. Thank you for sharing.

[@Dexterity_Jones]

I've never heard of summer sausage; looks good

[@deanm4138]

Lol good to hear you and the dog are all good

[@TheDawgfathasBBQ]

Made a big batch of this last year and LOVED it! Will definitely be making it again this fall for sure. 👊

[@donaldspencer7016]

This dude is always on point. He always knows what people wanna see it's crazy.🤪

[@squatchhunter15]

Often times they add extra string to one side of the 3" casings so you can cut some off to use to tie the other end. Looking great, as always, brother! As does the summer sausage!

[@cco2tech]

You can use celery powder which can give an additional taste and would take the place of pink curing salt.

[@PaceYourself]

Great video! I don't think I've ever thought of summer sausage as "tangy", but once you said it my mind was like, yeah of course it is. Thanks for the excellent video, and as I've said before massive resepct for being open about mistakes.

[@toddgreene1704]

Thanks once again, Mr. Bradley! This is a great tutorial.

[@finbarconheady2212]

With a quick fry in the pan I have a feeling these would make for amazing sausage McMuffins

[@jeffronco1089]

I just love watching your videos , keep ‘em coming 👍

[@mbranbb]

I think u need to do a summer sausage 2.0 video around the holidays the 2.0 video has the pink salt. Thanks for the great videos Bradley.

[@J2005ification]

At 1:20 you did add pink curing salt #1, did you use different spices to make the actual sausage?

[@fretless05]

Couple questions, Bradly. 1) What did you do with the rest of the sausage that was left in the tube? I always hate to waste meat, but haven't found a good way to get that into a casing. 2) I was sure I saw you add he pink salt to the seasoning mixture, so the question is, why did it NOT cure. Are you sure it was curing salt #1 and not #2? #2 has a mix of sodium nitrite and sodium nitrate; the nitrate takes longer to break down so is used for slower processes like dry curing. It can delay the process of curing the meat and you ran through this sausage-making pretty quick.

[@ericshort1316]

I think what he was explaining was that when he filmed adding the spices, when we said he was adding sugar, he accidentally added the citric acid. The citric acid needs to go in last, separate from the other spices. So, he dumped all those out and remeasured with the sugar instead, not filming this time. However, the second time around, he forgot to add the pink salt. So, he essentially made two different mistakes in each spice measurement - mistaking the citric acid for sugar the first time and then forgetting the pink salt the second time.

[@AshKickinBBQ]

Haha, oh the irony...I was actually going to ask if this video was coming last night in the live! Can't ever go wrong with a homemade summer sausage!

[@apexcustomsmokers]

Wow, the bind is amazing on that! Great job Bradley! 👏🔥🔥

[@linc5478]

I love that you show and explaine any mistakes you make and don't pretend to always be perfect. Thank you for being awesome as always. Also loved the live stream last night!!!

[@jasonkable1462]

Daaaammmmnnn, Chudds is on a video spree lately!!!!

[@susanshepherd2997]

Where did u get the doodad you put the hickory sawdust in? Think my husband would love that. Thx

[@RobbyBBadd17]

Thanks!

[@ChudsBbq]

Thank You Rob!

[@TerribleTim68]

I've been cold smoking my own cheeses for holiday gifts for a few years now. It has become a highly desired gift. 😎 I really want to start doing my own sausages to go with it. Thanks for the videos Brad. I'm still working up the nerve.

[@jackd942]

Exactly what I've been waiting for!!

[@kirkericson8183]

"Whoa... Magnum." Classic Bradley. 🤣

[@chrisgasca9965]

As always, a great video. Entertaining and Educational. Keep up the good work Bradley!

[@joealderete2149]

keep doing what you are doing. thank for the inspiration

[@DougSladeStuff]

Excellent! Been thinking I would like to make some sausage as well. Will definitely be trying this recipe this summer! Thanks! Another great Vid!

[@billypayne626]

Man I love your videos lol. I learn to cook and get more then a few laughs. Keep it up. Love it 🤣

[@prkeene]

I really want to know what he did with all the leftover farce in the stuffer bowl and horn. When I case I always have 4oz or so left in the horn and bottom of the stuffer bowl. I just make a hand formed patty or two but not sure of that would work with this mix given the citric acid.

[@WisconsinSirens]

In you video, you did include the pink curing sat in your seasoning mix

[@DigitalSteel]

I heard that powdered buttermilk works well as a binder and adds a nice tang, but I haven't tried it yet

[@taccosnachos]

Holy smokes, loving all the videos !

[@diskprotek]

Really enjoy your channel. Made this on Friday. Only recommendation would be that after you cut it, let it sit out and come to room temperature-tastes really come out where as right out of the fridge it doesn’t have the same flavor (like freezing vodka haha).

[@ericpetro9840]

Could I use a cold smoke generator like the one used in this video in the bottom of my electric smoker?

[@mikemuniz1845]

Great video, makes me want to experiment and make sausages. Make a fajita video.

[@gerhardpet1]

What is that circular thing called that you use for creating the cold smoke and where can I buy it?

[@EliteBBQSmokers]

Good job man. 👏 nice.

[@shaggyirl]

Hopefully you can make another video on this and not forget the pink salt

[@Simplycomfortfood]

I have some elk meat that I need to use. I would like to make an elk, beef and pork summer sausage. I bought a summer sausage kit from Cabela's. I have a meat grinder but I do not have a stuffer. Can I hand pack the summer sausage casing and have it turn out?

[@BigT27295]

Thanks . Great video.

[@vernhambley6518]

I'd like to know how the cellulose casing compares with the natural casings in terms of smoke permeation.

[@trollgawd741]

I love and dread sausage episodes lmaooo

[@ReverendPONT]

That explained why it looked like it did in the thumbnail lol. Kudos for rolling with it and not making up a new one off Camera as we'd have never known.

[@Jmic0925]

Is the best way to cold smoke homemade sausage on a pellet grill with a smoke tube? (Just make sure to have curing salts added?) or is just finding the right door opening the way to go? Been watching all of your videos but I have a camp chef pellet grill. I’d like to start dabbling in making sausage myself. Keep up the great content!

[@ChudsBbq]

I think a smoke tube would work, I just bought one to try it out! stay tuned for that vid

[@Jmic0925]

@@ChudsBbq thanks!!!

[@juniordiverkat1825]

Anyone else see a black screen at 06:07 and lasts for a minute or so?

[@johnfarrell3506]

Yes. I dunno what thats about

[@NoReason801]

yes, looks like a clip didn't render properly because there's coals in the box on the next clip maybe?

[@ooMike22oo]

@@NoReason801 Yeah seems like we may have missed a scene between the meat going in and coming off

[@joewines3883]

Awesome Video brother. It was good to hear you were in Vegas. I tried looking that pit builder up, but couldn't locate him. I'm gonna try this recipe for sure, thank you.

[@woolymansmachining6016]

Don't waste the meat in the stuffing horn. Use the next smaller stuffing horn with a plastic bag and push it out.

[@J.C.Clements]

Do you think that subbing the encapsulated citric acid instead of using pineapple might be a good cheat for the al pastor sausage?

[@OffsetRookie]

Great stuff as always! Be trying some sausage making soon. Thanks for sharing the epic tips!

[@BigChuck525]

Another great video Bradley. Love the "For Beginners " series. It would be great if you could tell us the approximate cost comparing it to store bought. We know that sometimes we save money. Sometimes it's all about the quality and knowing what's in it.

[@traceyevans2757]

Cheaper when you’ve shot your own deer and also you get to use better quality meat than they’ll use for store bought stuff.

[@juliussharrock8943]

It takes a while to find a youtube channel where you automatically like every video just because.

[@WildAggie202]

I’ve wanted to get into sausage making for a while. This video may be the one that does it. Great video. Do you have a HP recommendation for a meat grinder for someone getting started? Thanks Bradley. 🤟🏽

[@georgerobarge7826]

Was the pineapple video comment an Ordinary Sausage shout-out? Or did you do that as well? Love your videos!

[@toddcampbell6166]

Hi Chud. Love your channel! Keep up the great work. I have a question for you that I cannot seem to find an answer for on the internet so I am hoping you can help. Question is - do you need to smoke your sausage after it has been stuffed and the casing have dried? Is it possible to freeze the sausage and then smoke them at a later time? Curious to get some feedback. Thanks in advance!

[@hogzillabbqshow9105]

I have no interest in making sausage, but having said that I do enjoy watching you make it! Very Entertaining, BB

[@josephcampbell007]

I vote yes for the jalapeño summer sausage.

[@brandonmarin603]

Great video!

[@jeremymcmichael7371]

Can you do a all beef ?

[@cliffordtickell4023]

Is carrot powder the same as c-bind? Thanks!

[@XxPRIESTxX]

Awesome as always Brad 👍 Great Job on your live stream 1 hour of pure entertainment 🤣🤣🤣

[@jasontarter5557]

Could you make your take on Brats?

[@michaeldruce4536]

Mate, that is incredible. Can you do a cold smoked salmon next? Pepper encrusted? 🤩

[@mymountainlife69]

Bradly, if you were using ‘normal’ milk solids for a binder; would you use the same amount as the carrot binder?

[@frankiesalmon7545]

Looks great

[@LittleBearBBQ_Food_Original]

Beautiful!

[@fatboycuts4892]

So with botulism would you be able to fry some up and be fine or is it one and done. Once botulism happens it’s inedible?

[@DIINGANII]

Would love to see you do a brisket deep fried in wagyu beef oil....the chuds style

[@sudhakarsivapalan9588]

Great video! And inspiring me to make some this weekend. If one were to use milk powder instead of carrot binder, how much would be appropriate? Plus glad to see that you did not get botulism!

[@stephenjudy8651]

Not that I'm an expert, but the general rule of thumb I've seen is somewhere between 2%-4% of the weight of the meat.

[@joegrycowski211]

The only"mistake" I see is using saltiness instead of townhouse crackers. Awesome video as always!!

[@J.C.Clements]

Have you ever done a smoked bologna?

[@okcharleys]

Brad any reason to not always use the c-bind? Any advantages milk binder has on it? Looks like it worked great. Great stuff as always

[@chris_albertson]

I love this guy your awesome

[@cptnalgren]

Great video - I’m new to sausage making and am about to start making some, I don’t understand the pink salt and botulism references, can I not just make a sausage with sausage meat and cook it?

[@mrks790]

Comment for the Algorithm. Great Video as always! Keep on the great work Brad!

[@kskoog2019]

Can you recommend a good quality remote thermometer with a low temperature alarm? In the $150 and under price range. Thanks

[@josephmarciano2584]

As a passionate home cook and long-time sausage maker, I too know the dreaded 2:00 AM wake-up: "Oh . . $@##&*, I forgot the _______." My admiration to you for not editing it out. &%#@@ happens!

[@Gnarkkotik_TTV]

Am I watching this at 7 am while eating summer sausage and went down a rabbit hole of how its made?..yes..yes I did

[@wakeuptoBlessings]

“Like a Sunday morning…”😂😂😂

[@85ddrummer]

Is there a ratio of how much binder should be used in sausages?