 and today I'm going to do smoked sausage and I'm going to do a all beef sausage today. What I did is I took a brisket point I'm doing a brisket cook on another video you'll probably see that down below but um what I'm going to do is I took the brisket point and some of the trimmed fat and I mix I'm going to mix it in with some London broil that I'm cutting up now into small real small cubes and we're going to make about five five to six pounds what I'm going to do so I already cut up the point and most of the fat from the brisket and what I'm going to do is finish chopping up this uh London broil and we're going to add it into it and then we're going to throw it in the freezer for about an hour so we can tighten that meat up because we run it through the meat grinder we want it to be you know pretty tight so it goes through the grinder real easy I always suggest if you're making sausage to make sure you get the meat tight doesn't have to be completely frozen but you want it as cold as possible so that it goes through the meat grinder real easy so I bought some uh prepackaged seasoning for it this is legs old plantation seasonings you can get it on amazon there's also a few other brands lamb is another one um I'm going to use this today so there's instructions on here if you're not this is this is good enough for 25 pounds but there's instructions on here and how to calculate to do lesser so this is going to be about six pounds when I'm done so I'm going to go ahead and finish cutting this up and I'm going to show you I'm just going to cut it into small real small cubes because I'm not going to run this through a coarse grind first I'm going to take a little bit of Aaron Franklin's advice I watched a couple of videos of him making sausage and he just run it through the grinder once and the medium grind so that's what I'm going to do and sit down to run it through the the uh meat grinder twice I'm going to just run it through once and I'm going to run it right into the sausage casing so it's going to go on a medium grind so I'm cutting up the meat in the pretty small cubes here so that it goes through the grinder okay guys I went ahead and um measured out the seasoning that I'm going to need from the packet for the amount of meat I'm doing and I'm going to went ahead and I put about um half a cup of water in here so that it can mix up real well and I'm just going to go ahead and throw this season I didn't put a little bit more than I thought that it would needed so but you go ahead and I'm going to my hands are really clean so just washed them really good in uh and warm soapy water so what you want to do is go ahead and mix this up by hand and then throw it in the freezer for a little bit to type toughen it up so when we run it through the grinder it's all seasoned and ready to go so I'm going to go ahead and mix this up and I'll see you guys back when we're starting to stuff it in the freezer a little over an hour it's not frozen it's just really really cold so I'm going to go ahead and start season the meat already I added a little bit of water mixed it all in really good and um I've got my casing drying out or actually in the water right now I rinsed all the salt off of it and I use pre-tubed sausage casings it makes it easier to get them on the uh and stuffer I want to go ahead and show you that I've got it soaking in the water here if you're not familiar they come already run through a plastic tube so that you don't takes it a lot it's a lot easier to go ahead and put it on the sausage stuffer so you don't have to try to dig it out and untangle it and all that so it slides pretty much right on but I'll show you that when I'm sliding it on this I'm going to show you how this works this is the um pre-tubed casings and what you do is just that's what I do anyway I just put the plastic right under here and let it slide right on and then you just slide it right in here comes right off so you're not having to untangle all like you normally would just kind of slides right on there a little bit at a time all right I got about as much casing on the there as I think they're going to need and what I do is I keep a good couple inches um free here and I didn't tie it off yet because I don't want air when air gets in here I want to be able to uh squeeze it out before I tie it off so I'm going to kind of hold on to this and control it when the sausage starts coming out but um I'm going to keep a bowl of water here the water that I had the casing in I still got some of the extra casing left in there just in case I need to make some more but I keep that full water and what I do is I try to keep this as wet as possible lubricated so that moves continue the moves pretty easy and also I'll keep this uh the sausage stuff for attachment wet too just so makes it easier when it comes out and when I'm pulling the casing down so I'm going to go ahead and start grinding up a little bit um I'll try to mute the volume down when I'm editing the video so it doesn't get too uh too loud for you but I'm going to go ahead and start it up use my hand to guide it but it's coming out you don't want to overstuff them guys I'm going to keep going here but that's how you do it all right guys I'll be back about two-thirds of it actually probably more than that done I had to blow out so I gotta and what that is just there was a hole in this casing and it just started oozing out the side so I just decided to stop and what I'm going to do is I'll just put a new casing on but here's what I got I mean I got like I said most of it done already but um I will go ahead and show you that so there's a little bit of air pockets here and there but you can always kind of smooth it out when you get done kind of before you start twisting it up just kind of smooth it out make sure you evenly distribute the meat but um then I'm going to go ahead and when I finish grinding up here I'll show you how I'm going to twist them up and it's pretty easy once you do one or two no that's it guys I got it all sausageed up very little waste I had a couple pieces left that I'm going to actually just fry up and just a little bit of meat left in the grinder not a ton um I try to when I take the uh sausage stuff or attachment off I try to leave the sausage casings on there for a little bit and I kind of try to push it out um into the sausage and then when I get to the end kind of squish it up so I can tie it off so all right well this is the last part so I'm going to go ahead and show you how I do it um a lot of guys do it different but I kind of fold it over to where I want the length to be so about you know bun length or so here and then you just kind of pinch it and twist it just kind of be careful that if it's over stuff it'll pop so I'm going to twist it you know seven or eight times and then let's go down to the next spot pinch it there and do it the opposite way so if you turn clockwise the other way you'll counterclockwise the next and just kind of fold it over do it the same way just kind of pinch kind of fold it over the opposite way I guess it's six or seven eight times and that's how you link them up I'm going to go ahead and throw these on the grill since I have it already going on a low temperature smoke I just pulled my bacon off for the bacon cook video that I just did so I'm going to go ahead since I have that already going I'm going to throw these sausages on um I just tossed some more wood on the fire and I'm going to keep it still around that 180 and just kind of guys I'm going to use a water pan for these sausages just to smoke because what it does it lets me hit them with some more moisture so let the smoke sticks a little bit more but also it'll keep this heat down it'll act as a heat sink to keep the temperature from getting too hot on there it's done um I know it doesn't look like it does like when you buy it at the store and there's a reason for that I did not cure this I just cooked it fresh so and I didn't I'm not going to cook it all the way I'm just cooking it so that it's done enough so I can throw it bag it up and then when I want to cook it um for meal times I'll just throw it on the grill crisp it up get some color to it and it's done so I'm going to go ahead and cook one of these up I got one that had exploded on me it's got a hole in it and I think I'm going to cook this up and do a taste test with it got a big like it got shot the hole opened up in it right there so I'm going to go ahead and throw this in the pan and uh have a taste the rest of the stuff I'm going to let it cool down a little bit I'm going to vacuum pack it throw it in the freezer and that'll be good for meals down the road all right guys I'll be right back you really taste the smoke the seasoning is not bad I mean I'll probably buy it again it's not that bad of a seasoning it's not too spicy we've got a little bit of a little bit of peppery kick to it but not too bad it's not like the really hot links you get in Texas but it's got a nice coat coats the back of your throat kind of thing but I like it smoke out the oak and the oak and the pecan wood that I use came out really well it's still pretty juicy a lot of fat in it give it a try guys if you haven't made your own sausage I highly recommend it I haven't done it for the longest time but it's not that hard it's pretty easy once you learn how to you know get your get your casing so where they don't explode but you're going to have those every once in a while but these turned out perfect I did some bratwurst and Italian sausage the other day when I first got my meat grinder in so I'm sure I'll be doing some sous vide cooks with that stuff down the road but these I'm not going to sous vide them today just making sausage so not everything's got to be sous vide not everything's got to be grilled so this is fire and water not fire and water together all the time so all right guys thanks for watching make sure you go ahead and like this video subscribe follow us on facebook instagram twitter we help make sure you follow our