For all the Sausage Beginners...

[indaswamp]

only thing I will add is 3% liquid for fresh sausages, and 10% for smoked.....and don't forget to count the salt in the cure #1....

 

[tbern]

Nice video! Thanks for sharing this!

 

[LoydB]

On the subject of ratios, Michael Ruhlman's book _Ratio_ is a fantastic reference for ad-libbing at the stove.

 

[CTXSmokeLover]

Thanks for sharing Loyd. Chuds has some awesome videos and he's right here in Austin

 

[tallbm]

only thing I will add is 3% liquid for fresh sausages, and 10% for smoked.....and don't forget to count the salt in the cure #1....

Good content in that video!
Would love it in text format as a blog post or something like that so it could be searched quickly and the info extracted quickly but that's just me. Plus I'm sure his sponsors prefer all their products being mentioned and shown :)

 

[bill ace 350]

I enjoy his videos.

 

[pellet user]

only thing I will add is 3% liquid for fresh sausages, and 10% for smoked.....and don't forget to count the salt in the cure #1....

I've made Chud's sausage and snack sticks. His basic recipe is a good as is.

 

[SmokyMose]

He talks too fast for me. Whew, I'm worn out! LOL!

 

[DRKsmoking]

Thanks Keith, great video, nice to watch the whole process,
Easy to follow , just subscribed to watch his other vids

David