Cold Smoked Texas Style Sausage! | Chuds BBQ

what's going on everybody welcome back to chad's barbecue my name is bradley robinson and today i'm going to show you how i made these beautiful delicious smoky red plump cold smoked sausage links coming up a few months back i made a new style of sausage on this channel called thefefrerbicer it's an air dried cured cold smoked sausage that's essentially a german style snack stick and it was a totally new process for me and i gotta say the results were incredible so ever since that video i've been playing around with this air dried cold smoked sausage so today i'm going to show you my latest and greatest technique for making an absolutely fantastic smoky sausage and it is going to be delicious this is some meat what i've got here is two pounds of beef one pound of pork and one pound of beef fat so it's a predominantly beef sausage with a little bit of pork and a nice amount of fat to give us that extra juicy sausage so into the freezer this goes for a little bit to firm up to make sure we get a really nice clean grind spices for our sausage which for some reason i made the night before include some kosher salt pink curing salt some black pepper granulated garlic cayenne pepper granulated mustard some paprika and our binder which is some high temp milk powder beautiful as you can see i've upgraded my sausage making gear big shout out to the folks at neat for hooking me up with this awesome grinder stuffer and mixer i've done a few batches of sausage so far and i am impressed this is a 1.5 horsepower grinder as opposed to the one i usually use which is a half horsepower meaning this one's a lot more efficient and really speeds up the whole process also great for doing big batches very excited about it but if you want to see me do a full review on this grinder stuffer and caser versus all the other tools i've used for making sausage in the past let me know i'll make a dedicated video just drop a comment down below if you want to see me make that video now that our meat is sufficiently chilled let's go ahead and send it through the old meat grinder this thing makes easy work of this pretty much frozen meat [Music] love it as you can see we got a really nice pebbly texture here that's why you want to use cold meat nice clean grind this is my new favorite thing in the world this is a sausage mixer and it hooks up right to the meat grinder which is just awesome because if you've seen my other sausage making videos a really important part about making sausage is getting this all well mixed together to try and emulsify the fat in the meat a little bit and get that really nice tacky texture but because this meat is ice cold it is really hard on the hands so to have this automated machine do it for me is just awesome i should have invested in one of these a long time ago but in we go when i built this table to brad height i didn't expect to have a super tall sausage mixer so this is a little awkward but still works on we go oh gotta love that and now in we go with all of our spices we're gonna let that mix for about a minute or so just to get everything evenly incorporated and then in we go with our liquid component which is just some water [Applause] we'll let that mix for about five minutes and we should be good to go so much easier and just like that we have got some beautifully mixed up sausage and i gotta say the bind you get from a machine like this is a lot tighter than anything i've ever been able to make just with my hands probably because it came up too soon because it's so cold but let's case it up beautiful it's about a 15 pound stuffer i think so uh this five pound batch may be a little overkill we're going on with some standard sized hog casings today tie it off snip the tip and we'll begin and you can make these whatever size you like but we just want to make sure they are cased nice and plump about as taut as you can get them without bursting the casing that way you get a really nice texture and a really nice snappy bite one of these days i'll nail this thing down to the table again i like to go link by link just to make sure that every sausage is perfectly filled up without having any air pockets in there a lot of times people will make one big rope and then go around and link them up but that's a great way to get air pockets in there and if you bust it halfway through it's kind of annoying if you do do that i'd recommend pricking your sausages but with this method it seems to work out just fine without pricking them prick looking nice nice and plump that's what we're after folks i was a little nervous at first having the crank on this side i thought it'd be a little awkward maybe you have to get a helping hand to do this but it seems to be working out just fine i do have some thoughts on this stuffer so maybe i'll uh talk about that when i do the full review but other than that nothing to it folks just trying to make some nice plump little wings and of course i go into a lot more detail in other sausage making videos if you're new to the channel and of course i busted the last one great that's fine we'll save that as a little tester so i'll let these chill on the table top here for the last 15 20 minutes or so well i knocked out all those sausage dishes but main reason i did that was just to help kind of dry out these casings make sure everything is nice and plump but most importantly to help dry out these little bits between the sausages so when i go through and snip them i know that this end is going to stay closed so now i'm going to hang these up on a piece of string in my kitchen at room temp overnight just like i did in the pepperbyster video and what that's going to do is allow these to dry out even more let that cure do its thing and should give us a lovely sausage so you can check out the other video if you want to see how i hang these up but for now they'll hang overnight and i'll see you tomorrow this video is brought to you by hellofresh america's number one meal kit with thousands of recipes and dozens of meal plans to choose from hellofresh makes weeknight cooking a breeze they'll send a box right to your door with all the ingredients you need for a weeknight meal with super easy to follow instructions with pictures this week i went with a vegetarian box because as you know i cook a lot of meat on this channel but whenever it comes to cooking vegetables nothing bores me more and i can never figure out what to cook so with this box they send me everything i need for a couple of weeknight meals which not only saves me a trip to the grocery store but also they only send me what i need for the specific meal which drastically cuts down on food waste because instead of buying a whole tub of sour cream when i only need a little drizzle they just send me what i need very convenient and with new health goals in mind i think these vegetarian boxes are going to come in real handy but they have plenty of meal plans to choose from whether it's pescatarian meat and veg quick and easy and many more i must say i love how convenient it is having someone else do all the shopping prep everything out in exact proportions and deliver it right to my door saving me so much time and effort especially for midday lunches like this where i'm usually pretty busy and i don't really want to sit down and try and plan something out it just takes a lot of pressure off figuring out what to cook do i have the ingredients all that stuff and these meals come together super quickly not to mention everything i've had from them has been absolutely delicious and it's also a really sustainable way to eat because they only send you what you need like this cute little jug of red wine vinegar so i'm going to buy less waste less and also all their packaging is made out of recycled materials this is also great for the beginner someone is new to the kitchen this is a great way to learn and practice basic cooking skills starting to smell real good looks pretty good to me nothing wrong with that so if you're looking for a little help in the kitchen you want to spend less time at the grocery store or just want to make meal time a little bit easier a few nights a week go to hellofresh.com where you can use code chudsbbq16 to get up to 16 free meals plus three surprise gifts again link in description that's hellofresh.com code bbq 16 from the 16 3 meals and three surprise gifts thank you hello fresh one overnight hang later and these sausages are looking real nice feeling nice and dried out got a certain tack to them you can tell that cure really did its work and the color is much different you gotta say these feel really cool i bet they'd be pretty good to just throw on the grill right now but now we're gonna hang them up in the mini tread box and get some smoke on them so onto this broad they go and i'm gonna hang them in the old mini tread box and get some smoke on these we're going to bust out the old cold smoker i picked this up on amazon i'll have a link in the description for this and basically you fill this up with sawdust you light it right here and it burns like a maze all the way through giving you a really light smoke that burns super slowly kind of like the snake method for hours and hours without producing any heat so it's perfect for cold smoking this particular one uses sawdust i have seen this on amazon i got this from the sausagemaker.com they've got a lot of things for sausage making believe it or not and this is what hickory i believe which is perfect for me because hickory's got a little bit more flavor and a little bit heavier of a smoke than oak or something like that and especially because this thing doesn't put out all that much smoke having something a little bit heavier is nice but simply enough just got to fill this thing on up and there's all sorts of different cold smoking devices out there they make one of these that's a bit smaller gives you about five hours of smoke that's shaped a little bit more like a square maze as opposed to this spiral style i also bought a smoke tube recently that i've been meaning to play with and there we have it so now i'm going to pop it in the mini tread box light it on this side with a little blow torch and we should be off to the races and here we go we got these hanging up nicely not touching the bottom and this thing is smoking away so now we're going to shut this lid and let this cold smoker do its job for the next i don't know 12 to 24 hours we'll see how long it goes typically on this channel when i smoke sausage i do it on the off set where i cold smoke for sausage no hotter than 150 degrees that's really pushing the limits of what's really defined as cold smoking a lot of charcuterie books will tell you that cold smoking is sub 90 degrees fahrenheit hot smoking is 150 and above but maintaining a super cold smoke on an offset is pretty difficult which is why i got this little sawdust contraption because it's just set it and forget it and it produces minimal heat but the main benefit of cold smoking your sausage first is that it's going to give it a lot more color and a lot more smoke flavor to the sausage if you're going to take a sausage link and pop it on a 250 300 degree smoker it'll cook in about 30 40 minutes and that's really not enough time to let all that smoke penetrate and adhere to the sausage another reason i like this method is because by hanging it up whether it's at room temperature or uncovered in the fridge it's going to form a bit of a pellicle around the exterior of the sausage which is going to be a little bit drier and tackier of a surface which is a perfect condition for smoke to adhere not to mention a super long cold smoke like this is just going to help that casing dry out and shrink up to the meat even more giving us that nice snappy bite so when we do the final cook on it it'll be nice and snappy nice and juicy nice and smoky 24 hours on the dot later and this thing just whisped its last breath of smoke and these guys are looking real nice and as you can see they've got a lovely color to them that smoke definitely did its job making them nice and red and because they went for so long they're even drier than they were before feeling real nice but not hard you know they still got a good give to them mmm smells like a good sausage i'm going to plunge these into an ice water bath real quick and because these are cold smoke it's not really to stop the cooking process or anything like that it's just to kind of clean them off in case there's any ash on there and it also helps bloom the sausages a little bit so i'm gonna let them sit in this ice bath for about 10 minutes then i'm going to pop them back on this thing let them hang for another 10 20 minutes or so just to kind of bloom that sausage get that color real nice let all the excess water drip off and then they'll be ready to go and just like that these links are ready to go it's at this stage you could pop these into a vacuole bag pop them in your freezer and because they're smoked and dried back sealed and frozen these things will pretty much last forever and i gonna say i love the way these look so to finish cooking these off i'm gonna throw them on this here pit behind me we're rocking a solid 250 275 and we're just gonna cook these through after about 30 minutes these are coming off the pit and they are looking lovely very plump nice and dense in a good way i let these cool down for about five minutes so they're ready to eat so we're gonna go ahead and slice on in looking nice and juicy i think it's time to find out how these taste would you like to try my sausage and my mouth was actually watering watching you cut it really really ladies and gentlemen sawyer lewis of lorry and lewis and bones hi nice shirt bud where'd you get that yeah i almost wore mine today but i cost it up a bit he's the shirt model from the website yeah so this is a pretty classic old school just beef sausage link a little bit of pork and i cold smoked it for 24 hours to get nice and snappy casings damn the cold milk makes it super almost like not crunchy but mm-hmm well i dried them out too so this exterior is extra snappy extra plump really good that is delicious it is very cute also like really juicy but it seems to be holding in the juice really well there's a lot of fat but it doesn't feel like it's like going all over the table almost like the texture of the summer sausage right yeah these work great on the grill too it's got that tighter casing on it than your traditional sausage but yeah it definitely has more of like a charcuterie vibe to it then yeah your typical texas barbecue link should we try a little snap test damn made a good amount of noise look at that link it's pretty homogeneous yeah for sure yeah i got that new sausage mixer which really oh yeah which really kind of emulsifies it quite a bit it honestly kind of looks like a perfect i mean more like a professional sausage than like a backyard sausage right because of that i think it's the extra processing should i do it in the middle you might ruin your blouse yeah you're right yeah that definitely would have ruined your blouse did it shoot that way that's a juicy one i kind of like it better in snap form the casing i feel like it eats better all right you want to do the official taste test yeah are you a good girl she approves she does she always does i'm surprised she's not so fat i know she's like actually in great shape this is definitely one of my favorite sausages i've made and i think story is right it definitely does have more of a commercially made sausage vibe to it because it's got that true cold smoke it's got the binder in there which is going to hold in all the liquid and as well as the extra processing from the mixer it's got a really tight bind on it very tasty stuff all right y'all that is it that is how to make some absolutely fantastic cold smoked sausage if you're in the sausage making game i highly recommend giving this technique a try it's always fun to try out new methods and this is one that i highly recommend it's salty savory little bit of heat on the end and that casing is more crispy than snappy very cool but that being said if you enjoyed this video let me know by hitting that subscribe button let youtube know by dropping a like leave a comment down below letting me know what you want to see me cook next if you give this recipe a try for yourself be sure to tag me on instagram at chud's bbq i'd love to see what y'all are cooking big shout out to all the patreon members thank you for supporting team chad allowing me to keep making videos and until the next time i see you please go cook something outside oh and in case you were wondering there's a snake in my boot

Channel: Chuds BBQ

Views: 112,898

Keywords: cold smoked sausage, sausage making for beginners, best sausage recipe, how to make sausage, polish kielbasa, how to make bbq sausage, cold smoke, plump, Cold smoked sausage recipe, Texas style Sausage, BBQ Sausage, Barbecue sausage, cold smoked meat, sausage recipe, Cold Smoke sausage

Id: 6jXdKFCKBac

Length: 14min 53sec (893 seconds)

Published: Tue Apr 26 2022