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What kind of soap do you use?

It seems since this vid was made, many companies are now selling Beef tallow

Hi, can I add in any starch into the meat while mixing?

I h8te this fu*king thing... they made it confusing as hell

I refuse to use cancer chemical #1 what can I use in it's place/how to adjust the recipe? Thanks!

I live in Michigan, but work a lot in Hermosillo, Sonora. I always look forward to getting some carne seca whenever im in town.

I honestly cant explain how much your videos have helped me in multiple areas of cooking. Thank you for all you do, seriously. Im sure you hear it alot, but I appreciate you doing these videos so much.

I have a couple newbie questions; How and how long do you store the extra casings that aren't used? I don't make sausage all the time so I'm curious about shelf life and how to ensure the casings remain safe to use at a later time. What makes a snack stick a snack stick vs a link sausage? Is the primary difference the casing size? Unrelated to the recipe at hand but what kind of sink/table is that you're using when cooling the sticks down? I've been looking for something similar for a while and haven't been successful. Yet another fantastic and informative video, thanks Eric!

Any comments on a wood smoker. I saw some plans, and hope to make one cheap.

Awesome video! Does Pt apply to only dehumidification or humidification too? Usually it's only ACs that have compressors, right?

You mentioned cheap, stand alone sausage stuffers/meat grinder - do you have a model or brand you recommend? (Link in the description doesn’t work)

You can use anny meat

Here’s the dislike button for my fellow minorities who eat the membrane instead of wasting it

y el botulismo?

looks like Pemican to me but the high fat content is a turnoff for me.

Looks great, thanks! A have a question please: I wonder how come it does not end-up too salty for taste @ 27.5 g salt/kg meat? Does the fermentation process helps on this somehow? (another video shows 2% salt seems to be the max. percentage)

Back with more questions!! Lol I’m planning on making some venison summer sausage(a dry summer sausage, I don’t want to cook it). Just looking for a good detailed recipe. When I did the salami earlier this year the recipe ingredients were all percentages vs tsp/tbsp/cup/etc. I actually prefer that method for precision and duplication. So far I have not been able to locate a recipe that is broken down like that. Is there one that you could recommend?

The number of small tips that you add in these videos is incredible and so helpful to someone who is just starting in the sausage making world! Thank you!

Is there any dried meats in isreal

Oh no I always multiply by 2.5.

Hey Eric! I've heard people in the past mention using sodium diacetate in their breakfast sausage for that added tang flavor some storeboughr sausages have? You ever tried anything like that? I really enjoy that flavor but not sure how to do it.

If humidity goes up once a day to like 95% for a short period like 1 hour a day is that ok? Almost like spraying water mist in a chamber to get the humidity up some. Then it goes back to about 75 the rest of the day.

If humidity goes up once a day to like 95% for a short period like 1 hour a day is that ok? Almost like spraying water mist in a chamber to get the humidity up some. Then it goes back to about 75 the rest of the day.

Can you next time make a burger out of minced raw elephant meat, preferably out the elephant's trunk? People of Mohik ilhabu tribe eat this, just like Germans...

Follow up on my previous comment: my FD has been with support for several weeks now and they originally told be 2-4 weeks so no problem until yesterday. I received a bill for $90 to replace the relay board and a message that it will not be shipped back until I pay the bill! During the initial phone support session I did the testing and took pictures as they requested and it was determined that the coils were leaking and basically it had the same problem as your machine. Getting a bill for a relay board didn’t seem to match the issue since the compressor was working when we tested and it was freezing half the chamber! To me, either the compressor runs or it doesn’t. I suspect they are using this board replacement bill to pay for the parts they really replace. I don’t trust them and it’s just my opinion but I wouldn’t suggest anyone buy a harvest right at this point. Update: 6-26-24. Tech support called and explained that it’s their policy on older machines to replace the relay board just to make sure there isn’t any issues. Also was told there were no leaks detected but they had to add Freon to the system??? And they verified the freeze pattern with a picture. We will continue to use the machine after we get it back but will be buying another brand ASAP. Hope this helps someone in their decision making process.

I live in The north of The Netherlands. This kind of sausage is very common around here. It's being sold at convenient stores but also at gas stations and such. We call it "Droge Worst" (dry sausage). I love it btw, always have a couple of 'em hanging around drying.

I would love to have them

Is this using curing salt or not? How long the expiration dates?

No will it blow? 😟

I don't get it multiplying by 2.54. why is the label different?

What a great education that you provide. Can’t wait for October. 😇👍

I’m confused…loin was 1800 grams. X .275 cure. I came I with 495 grams. Your calculator shows 581

I couldn’t find the link to calculate curing time. Can you help please?

I wish they were around when I bought my Harvest Right! I have nightmares over mine, vacuum leaks water in the vacuum pump ,I can't get the mets down below 700. When you call them somebody in Tasmania answers! It has been a Great Disappointment!

That's awsome

The drying part is a pain for me, not a real efficient use of space. I was wondering if there's a way to get to jerkey through very long dry aging, ie cure the muscle, dry age the hell out of it, then slice

Why didnt You make an demonstration with collagen cases, an important stuffing material?

Great video. I just finished some elk salami, it did lose 30% of its weight, however, my humidity was a bit low in the fermentation fridge and it has a dry ring around the outside. How can one tell if the whole salami was cured throughout? I have heard sometimes the dry ring can prevent proper dry out of the inside, but it did lose 30%+ of its weight. thank you!

what you expect ... its the acid that gets them out ...... after a minute its all dead coke the acid loses effect as soon as 20 seconds so if you see any after 2 minutes then you do but not after hours

What was the humidity and temperature of the fridge? I really want to try that method for now. Great video!😅

Hi Eric. Why are you using sheep casings and not hog casings?

Sorry this process is toooo long

Good to know.