Texas Hot Link Sausage | Swine & Bovine Barbecue

Texas Hot Link Sausage (percentage of weight to meat):
2838g brisket trim
57g salt (2%)
7g pink curing salt (0.25%)
32g yellow mustard seed (1.1%)
31g coarse black pepper (1.1%)
26g granulated garlic (0.9%)
26g granulated onion (0.9%)
20g cayenne (0.7%)
12g crushed red pepper (0.4%)
11g mustard powder (0.4%)
113g non-fat dried milk powder (4%)
284g ice water (10%)

Things I Use:
- Sausage Stuffer
- Sausage Casings
- Sausage Pricker
- Charcoal Torch
- Nitrile Gloves
- Trimming Knife
- Slicing Knife
- Chef's Knife
- Charcuterie Book
- Camera
-35mm Lens
-24mm Lens
-Microphone
-Tripod

[Smoke_N_EmbersBBQ]

I just started making sausage. I'm in love!

[sandersjones]

Mustard and mustard seeds I’ve got to try that. Thanks for sharing

[craigtcasson]

Nice video man, love the addition of the mustard seeds!! Going to have to make these ones, for sure

[SuperPfeif]

Great video. Can't wait to do this

[KaoV]

Great video! Thanks for the recipe, I’ll be trying it out this weekend.

[pablosmitty]

Great video love the non-stop police sirens too. Looking forward to trying this recipe

[democracy.loveusa]

Thanks for the video! I love hot link, one sale in grocery stores is not taste good.

[dwhonan]

Great video! I subscribed a couple months ago based on Brad's recommendation; glad his live chats finally helped push you over the 1k mark. I'll have to give this recipe a try next time I have a bunch of brisket trim accumulated.

If you don't mind some constructive criticism, I have a couple suggestions:
1) In the spice blend recipe, in addition to providing the exact values you used for this particular pile of meat, also share the percentages. You already know what they are, and it will save viewers the trouble of back-calculating them. You could also share the recipe in terms of an arbitrary 1000g batch of meat, instead of the actual weight, to help make it scalable.
2) Please take a bit of time to explain *why* it's crucial from a food safety perspective to let the meat cure in the fridge for at least 12 hours. It might add 30 seconds to each sausage video, but I don't think food educators should assume that every viewer knows how pink curing salt works, and that the 12 hour cure is necessary to let the chemical conversion complete if a speed cure isn't also added. (Or, make a separate video about the process, then refer to it and include a link in each sausage-making video.) I made a few batches of sausage with curing salt that I cold-smoked within an hour of casing before coming across the Two Guys and a Cooler video in which Eric explains the process, and risks, in detail -- knowledge I didn't have beforehand when working from how-to-cook videos by other YouTubers.

[davecarr]

Damp towel under your mixing tray will help. Great video.

[Trumpetmaster]

great looking batch! New subscriber here!

[jimmyjohnson]

Drew good video tutorial. Have a question? Why not cure the meat with cure, salt and pepper overnight then add your other spices, milk powder and liquids through a slurry to get even better distribution throughout the sausage?

[RickNoffke]

I just got my first grinder a meat .75 and hace problems with the 2nd grind have to push through pretty hard and and it jamms up

[bigal]

Hey Drew! Loving the videos. Just a suggestion; try BBQ'ing some game. Like deer, elk, bison...how about fish?
I just think it would help you distinguish yourself from the other shows like Chud, How to BBQ right ect.

[laylandd]

how do you get the remainder of the meat out of the sausage stuffer into casings?

[benjaminunderwood]

Love what you are doing...but dude get a good brisket #

[nedcarter]

I was not impressed with this recipe, no taste at all followed the recipe to a tee 😢