Is it Worth Spending 3 Days To Make Sausage? | Chuds BBQ

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ChudsBBQ.com
Insta: chudsbbq

Recipe
5lbs - 2286g Meat/Fat
45g salt
6g pink salt
10g garlic
10g onion
7g Pepper
8g Mustard Powder
10g paprika
3g cayenne
5g Turmeric
90g Milk Powder
226g Water

►Full list of things I use and recommend:
_________________________________________

Pots & Pans
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►Made In Stainless Clad Set
►Made In Carbon Steel Set
►Made In Wok

Knives
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►8" Chef’s Knife
►6" Nikiri
►Boning Knife
►Bone Saw

Meat Processing
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►Meat Grinder
►Sausage Stuffer
►Meat Mixer
►Meat Slicer

Appliances
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►Weber Kettle
►Chamber Vacuum Sealer
►Sous Vide
►Toaster Oven
►Deep Fryer
►Vitamix Blender
►Kitchenaid Mixer
►Food Processor

Ingredients
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►Chud Rub and 16 Mesh Black Pepper
►Fogo Charcoal
►Wagyu Tallow
►Dough Conditioner
►High Temp Cheese
►Pink Salt
►Sodium Citrate
►Hog Casings
►Sheep casings

Small Cooking Tools
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►Pepper Cannon
►Instant Read Thermometer
►Flame Thrower
►Fire Blower
►Cold Smoke Generator
►Injector
►Scale
►Rub Tub
►Burger Press
►Butcher paper
►Paper stand
►Cutting Board

Welding Tools
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►Blowtorch
►Welder
►Angle grinder
►Grinder Blades
►Chop Saw
►Pipe Level

Camera Gear
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►Camera
►Camera Lens
►Tripod
►Drone

[MrDelarey]

How are you not on Millions of subscribers yet? It blows my mind, quality content, well delivered, constantly. Most underrated channel on You Tube by far. Enjoy your videos bud, keep up the good work. Cheers from South Africa 🍻

[Rubio_Eric]

The hard part is cleaning everything. You never hear about that part.

[keithatkinson]

I actually like the three day method. It spreads the mess into Manageable sections and I'm less rushed and stressed

[berteisenbraun]

I worked in meat business for many years. Have a large tub or sink with hot water and soap ready at all times! Clean soon after you are done using grinder, suffer, knives. Dry everything off especially knife and grinder parts. It will be much easier if you clean as you go!

[paula.]

was waiting for it...the stacking of the casing on the horn...cracks me up every time 🤣

[mikeh]

You are by far the best youtuber. Consistent and amazing and not reliant on stupid funny editing. Please don't stop.

[DustySticks]

I made your breakfast sausage and brats this last weekend but used 3.5lbs of chicken breast and 2ish lbs of pork belly and pork fat.

They came out super good and my wife is obsessed with the breakfast sausage recipe and wants me to make even more. Thanks for putting together all these videos. Really helped me understand how to properly make some homemade sausage.

[michaelhotz]

I’ve been making sausage for over 40 years.
Weighing, grinding, seasoning and stuffing, in the smoke house.
511 links ( 1 lbs links) in the smokehouse in about 5 1/2 hrs. Pecan cold smoke for 4 hrs.
The real work is vacuum sealing the next day.

[Michael-ytwz]

You've really inspired me to cook outside of my comfort zone. Thanks for the great products and information.

[granitegreg]

I found you channel a while back through Mad Scientist BBQ and I absolutely loved. Extremely entertaining and also very informative. If I’m ever cooking something I’m not familiar with then I always check out both channels. Keep it up!

[PowrAl]

Wish you would put up the ratios and recopies for each batch. That looks mouth-splutteringly delicious!

[jason]

Brad here is one thing you left out of the video you need to remember. This really only applies to making sausage at home but when you break sausage making up into a few days remember that the meat is out of the fridge for short period of time and doesn't have time for the temperature to drop to a unsafe level. When you do the sausage in one day and this is specially if you do a large batch is that the meat can potentially be out of the fridge on the counter for up to 6 hours or more and the temp could be at a unsafe level. Anyways love the content and keep up the good work!

[nicknewhall]

I do the three day process, but with the slight difference being adding the cure after the grind instead of with all the spices. I find I get a slightly juicier and for whatever reason more flavorful outcome as the spices seem to have a chance to bloom and penetrate and the cure flavor is more in the background. That's the great thing about BBQ, there isn't a single way to make something awesome.

[swller]

you've made some outstanding things on this channel but these are unbelievable! i know these aren't up there with wagyu short rib or something but these had my mouth watering like crazy

[dwhonan]

I enjoy seeing that such similar results can be obtained from two different processes; as a home cook, it gives me confidence that I don't *have to* follow the long method so long as I incorporate the... umm... additive powder that's not in the description's ingredients list. I'm too lazy to play back the video now. Thanks for running this experiment!

[Krayton]

Another video, another happy day for us viewers! :)

[bretbarrish]

Next time weigh the cased sausage before it goes into the fridge overnight. It’ll definitely dry out, I just wonder how much. Good tip about the accelerator. I bounce back and forth between the two processes depending on my schedule and patience. Thanks Bradley, I appreciate your work.

[coleadkins]

Chud this video was great. My friend and I are from South Africa and Zimbabwe and we love this channel. We have learned a lot from you. Thanks for this.

[mbranbb]

I instantly thought about Bradley/chuds bbq when “meatchurch” put out the jalapeño cheddar sausage video a month back. The sausage “expert” in the video said u get better sausage if u do it over a 3 day process. Well here we are with the best BBQ YouTuber out there and he’s out to test the theory. Damn I love this channel more than any other YouTube channel period. Hands down.

[BornventureShibia]

Brad Duuuudeee!!! You're absolutely amazing and funny as Hell 😀. I love your Meat Recipes and the way you deliver your content is just pure magic. I stay glued to your videos and take notes. Keep up the good work Bro.