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

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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:
https://www.chudsbbq.com/affiliates
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Pots & Pans
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►Made In Stainless Clad Set
https://madeincookware.pxf.io/9Wmxn0
►Made In Carbon Steel Set
https://madeincookware.pxf.io/jWNDQv
►Made In Wok
https://madeincookware.pxf.io/7mELnr

Knives
_________________________________________
►8″ Chef’s Knife
https://madeincookware.pxf.io/x9eXrd
►6″ Nikiri
https://madeincookware.pxf.io/5bWmy9
►Boning Knife
https://amzn.to/2zRXeZu
►Bone Saw
https://amzn.to/2YbOqYf

Meat Processing
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►Meat Grinder
https://bit.ly/3iLUPCE
►Sausage Stuffer
https://bit.ly/36zBfXX
►Meat Mixer
https://bit.ly/3JS66NJ
►Meat Slicer
https://bit.ly/3jgdxpS

Appliances
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►Weber Kettle
https://weberinc.sjv.io/BX9obL
►Chamber Vacuum Sealer
https://bit.ly/3uEoQtx
►Sous Vide
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►Toaster Oven
https://breville.oie8.net/x9jY6A
►Deep Fryer
https://amzn.to/3aOYISS
►Vitamix Blender
https://www.tkqlhce.com/click-100781720-13738096
►Kitchenaid Mixer
https://amzn.to/2IrAFir
►Food Processor
https://amzn.to/389w3Go

Ingredients
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►Chud Rub and 16 Mesh Black Pepper
https://shopchuds.com
►Fogo Charcoal
https://www.fogocharcoal.com/?ref=iogwz4f6q0
►Wagyu Tallow
https://amzn.to/3laAWak
►Dough Conditioner
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►High Temp Cheese
https://amzn.to/37W8MsR
►Pink Salt
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►Sodium Citrate
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►Hog Casings
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►Sheep casings
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Small Cooking Tools
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►Pepper Cannon
https://www.mannkitchen.com/chudsbbq
►Instant Read Thermometer
http://www.thermoworks.com/Thermapen-Mk4?tw=4724&a_bid=089ffafd
►Flame Thrower
https://amzn.to/2VQKwVR
►Fire Blower
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►Cold Smoke Generator
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►Injector
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►Scale
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►Rub Tub
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►Burger Press
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►Butcher paper
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►Paper stand
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►Cutting Board
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Welding Tools
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►Blowtorch
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►Welder
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►Angle grinder
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►Grinder Blades
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►Chop Saw
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►Pipe Level
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Camera Gear
_________________________________________
►Camera
https://amzn.to/3JToTuG
►Camera Lens
https://amzn.to/3lchQTK
►Tripod
https://amzn.to/3x3He0J
►Drone
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17 Replies to “Is it Worth Spending 3 Days To Make Sausage? | Chuds BBQ”

  1. My new favourite cooking channel, love it! Wish we could get BBQ this good in the UK

  2. You make the best looking sausages. I wish I had the nerve to try making them myself. Someday.

  4. Hey Bradley, would you be open to making a sausage recipe using non synthetic curing salts? Synthetic nitrates are super toxic to my body and I can only eat stuff like celery powder cured. I want to make my first batch, but I have no idea how to start it

  5. I come for the sausage making and stay for the dick jokes.

    Thank you Bradley. ????

  6. Uruhm, maybe I missed it. But how do you cook on that metal piece on your butcher's block….how is it heated?

  8. They both look really great. I'll try the three day ones when the weather (in Denmark) will allow me to use my new smoker.
    Question: A lot of bbq videos talk about "dirty smoke", isn't that what you're doing? Is that on purpose? Or doesn't it matter when you're smoking sausage?

  9. Gimme dat sausages!!! Dude they look incredible good. Great work again! Greetings from Germany

  10. This channel is soooo good!!! When I watch other channels they are kind of boring now. Oops Jeremy yoder

  12. It’s seems that you no longer use the term “black-pecker”. It is obvious that your level of maturity has passed mine…????

  13. 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.

  17. Outstanding! Every one of your sausage videos is a masterclass, and this one is no exception! Very interesting. I usually do a 2 day, but I need to try the 3.
    Brad, I would be interested in your professional opinion using the new (nitrate free) EcoCure product from The Sausage Maker vs pink salt #1 for both bacon and sausage. Perhaps more side by side comparing for your (future videos) consideration. While I understand, and have no issues with pink salt, I have a full pork belly curing with the new EcoCure that I will be cold smoking next weekends for my own experiment. The EcoCure is considerably more expensive than pink salt, but it may be the answer for those who have issues using pink salt. I'm sure many of your subscribers would value your opinion of EcoCure. Thanks for another great video! Speaking of subscribers, spread the word people, Brad (and Penelope) should be in the millions!

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