Cold Smoked Texas Style Sausage! | Chuds BBQ

This week I make Texas Style sausage a little differently and cold smoked them, and the results were amazing. If you wanna try a different sausage recipe, give this one a go!

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Recipe
3 lbs beef
1 lbs pork
1lbs fat
45g salt
6g pink
20g Black pepper
6g Cayenne
4g mustard powder
6g paprika
6g garlic
90g milk powder

►Full list of things I use and recommend:
_________________________________________
►Cold Smoker
►Fogo Charcoal
►Meat Grinder
►Sausage Stuffer
►Meat Mixer
►Chamber Vacuum Sealer
►Sous Vide
►Toaster Oven
►Thermometer
►Flame Thrower
►Fire Blower
►Injector
►Vegi Grill Pan
►Meat Slicer
►Fryer
►Vitamix Blender
►Kitchenaid Mixer
►Food Processor
►Black Pepper
►Beef Tallow
►Wagyu Tallow
►High Temp Cheese
►Pink Salt
►Sodium Citrate
►Hog Casings
►Sheep casings
►Chef Knife
►Boning Knife
►7" Chef's Knife
►8" Chef Knife
►9" Cimeter Knife
►Bone Saw
►Scale
►Rub Tub
►Burger Press
►Butcher paper
►Paper stand
►Cutting Board
►Blowtorch
►Welder
►Angle grinder
►Grinder Blades
►Chop Saw
►Pipe Level
►Camera
►Camera Lens
►Drone

[oscargideon]

Because of you, I make my own sausage 😁, and it is….deliseeus! 👍

[zachurystrawcutter]

That at the end of the vid is why we do it, feeding people good food that came from the heart is what it’s all about. That’s love

[Fathomie]

I think alot of us folks could use that grinder/stuffer comparison video. I started with the Kitchenaid and I can tell you that equipment makes an insane amount of difference in the sausage game. Awesome vid as always Chud!

[gsomoco]

My grandfather would smoke 50 pound batches of linguica in a brick smoker he built in the backyard. This video brings back some great memories. You should do a whole sausage series, we could all learn a lot.

[JasonMillerist]

Yes, yes pls do a review of the MEAT grinder and Stuffer, cause I WANT

[MarcoAurelius]

You can use a clamp or two to attach the sausage press to the table. That way it won’t move while you use it, but won’t have to be a permanent fixture. Another nice video!

[JasonMillerist]

On another note since it’s crawfish season I wanna see a crawfish sausage. A pork based sausage with cajun seasons (or “boil” mix) with whole tails (precooked from your last boil of course) in the sausage when stuffed!!!

[lukewilde]

A good way to cold smoke in the offset is to use the snake method with brickets and wood chips

[balaamsdonkey]

LIKE THE CREATIVE THANKS FOR ITS PRESENTATION

[stefanmarciuc]

Oh man! I used to eat home made sausage’s, only on Christmas time. I miss the old days!

[djrtime]

Thanks to your video I have a plan for cold smoking fish in my Hasty Bake. Salmon and whitefish. Thanks, you are golden!

[wilsonayala]

I use C-clamps to hold my stuffer to the counter. Works pretty well and not permanent.

[grahamkehrer]

Looks fantastic! Would like to see a video on chorizo, specifically the more South American varieties like the Argentinian stuff for a churrasco.

[watsonrk]

Having the right tool makes the job not only easier, BUT enjoyable! Nice sausage vid.... easier than you think after a few tries, the right tools and spices makes this a "once every couple weeks" deal.

Thanks Bradly, nice job!

[marktvcturner]

They look amazing. Years and years ago I used to work in a BBQ store here in Australia and about a year ago I picked up a second hand Weber gas BBQ from around 2005 vintage which got me down the bbq rabbit hole. After talking to a mate who uses a smoker I've bought a Smokai smoke generator to attach to my BBQ and I'm going to be watching a whole bunch more of your videos. :) Cheers from Oz!

[rickf.]

Brad, congrats on the new equipment! With all the sausage you make, you were long overdue for a mixer that attaches to the grinder, I love mine. With all the welding you do, I know you have a variety of clamps, clamp the stuffer to the table, it makes it so much easier. I can't tell from the video if your counter has an overhang, my kitchen counter does, so I use C clamps. 
Awesome sausage! If you say it's your best yet, it has to be amazing!

[joelmaurer]

My dad just bought that Meat grinder as well, loves it.

[blueenglishstaffybreeder]

Great video mate I learn a lot from your channel and your sausage recipes are 2nd to none, is that an Aussie blue healer ya gotcha there ?

[CanuckusRuckus]

Brad, just use two small C clamps to temporarily attach your stuffer to the table. I have never had an issue doing it that way.

[rmagala]

Love it! I've said this before, you are definitely going to force me to raise my sausage game