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Table of contents
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Table of contents

0:00
Intro
0:54
Ingredients
2:06
Method
6:38
Stuffing
11:30
Smoking
13:26
Taste Test
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Subtitles
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Subtitles

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  • ruRussian
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00:00:00
welcome back to my channel i'm joe with
00:00:02
smoking joe's pit barbecue on today's
00:00:03
video i'm going to be making up one of
00:00:05
my favorite all-time sausage flavors the
00:00:08
avanero sausage stay tuned
00:00:14
[Music]
00:00:31
all right before i get started on this
00:00:32
recipe i do want to thank a few of my
00:00:34
subscribers that helped me come up with
00:00:36
this recipe on one of my lives the other
00:00:37
night so one of my most common questions
00:00:39
i get is how i come up with these
00:00:41
recipes the exact amounts of salt pepper
00:00:43
and all the other ingredients and i was
00:00:45
able to share this process with a lot of
00:00:47
my viewers the other night so all of the
00:00:49
ingredients that i'm using on today's
00:00:50
recipe was something that you guys came
00:00:52
up with let's get to this recipe
00:00:54
all right let's glove up
00:00:57
going to be using my knife so i've got a
00:00:58
cut glove and my all-time favorite
00:01:00
nitrile gloves from clean space
00:01:03
if you guys are interested in getting
00:01:04
yourself some of these check out the
00:01:05
links below
00:01:06
clean space is offering my subscribers a
00:01:08
special deal of 14
00:01:11
a box
00:01:12
and obviously if you buy a case that's
00:01:13
140
00:01:15
for these awesome nitrile gloves
00:01:18
so one of the things that i absolutely
00:01:19
love about these clean space gloves is
00:01:21
that they're extremely durable
00:01:23
they will not rip when you put them on
00:01:26
check this out
00:01:28
really durable glove all right let's get
00:01:30
to this habanero sauce recipe i'm going
00:01:32
to be using 15 pounds of meat that's
00:01:34
seven and a half pounds of pork and
00:01:35
seven and a half pounds of brisket trim
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i've got 136 grams of vanilla peppers 68
00:01:40
grams of salt
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51 grams of black pepper 34 grams of
00:01:45
garlic powder 20 grams of turmeric
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34 grams of onion powder
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5.1 grams of oregano and 136 grams of a
00:01:55
non-fat dry milk powder as far as the
00:01:57
liquid for this recipe i'm going to be
00:01:59
using beer instead of water that i
00:02:01
normally use in my sausage now this is a
00:02:03
recipe again that you guys created stay
00:02:05
tuned
00:02:06
all right so i've got my seven and a
00:02:07
half pounds of pork here that i still
00:02:08
need to cube up and my brisket trim
00:02:10
right here which is already in small
00:02:12
pieces so i probably won't be doing
00:02:13
anything to this
00:02:15
so all i'm doing at this point
00:02:17
is cutting the pork
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and the brisket trim
00:02:21
into smaller cubes
00:02:24
small enough to fit down the chute of my
00:02:26
grinder if you have a smaller meat
00:02:28
grinder
00:02:29
just cut your cubes a little bit smaller
00:02:32
but i've got a one and a half horsepower
00:02:35
meat grinder
00:02:36
which has a really large throat
00:02:39
now the perfect lean to fat ratio for
00:02:41
sausage is about 70 percent
00:02:44
and if you're using a whole pork
00:02:46
shoulder or a whole pack of brisket
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you're going to get that 70 lean
00:02:51
30 fat now sometimes you will get a pork
00:02:54
shoulder
00:02:55
or even a brisket
00:02:57
with a really large fat cap you just
00:02:59
want to trim that back a little bit
00:03:01
and try to keep it at that 70 30 ratio
00:03:04
all right so i'm just going to cut up my
00:03:06
brisket trim
00:03:07
and i'll bring you guys right back
00:03:10
all right so i just took the grinder out
00:03:11
of the freezer so it's ice cold i've got
00:03:13
the meat loaded up i also have the
00:03:14
abanetto peppers right here
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and on occasion i'm going to drop a
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couple of these down that chute here we
00:03:19
go
00:03:37
all right so i've got the meat ground up
00:03:39
i'm just going to add our dry
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ingredients
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just spread them out evenly
00:03:47
now since the habanero pepper is 160
00:03:49
times hotter
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than the jalapeno pepper i only used
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about two percent
00:03:54
of the weight of the meat in avanero
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peppers
00:03:58
if i make a sausage that has jalapeno
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i've used up to 15
00:04:02
but again because the habanero is so
00:04:04
much hotter
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i'm definitely going to use a lot less
00:04:08
now here's the turmeric so you're
00:04:09
probably wondering what this is going to
00:04:10
do to the sausage it's going to give it
00:04:12
a nice earthy flavor
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and also give us a nice
00:04:16
kind of an orangey color
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like the avonetto pepper
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here's our garlic powder
00:04:24
this is a granulated garlic
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our onion powder
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can't forget the black pepper
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and of course our non-fat dry milk
00:04:39
powder
00:04:40
now what this is going to do it's going
00:04:42
to help bind the sausage mixture
00:04:45
and also retain a lot of the moisture
00:04:47
inside the sausage
00:04:48
now this is going to be a fresh sausage
00:04:51
so i'm not using any type of curing salt
00:04:53
and as i mentioned earlier i'm going to
00:04:55
be using a beer for my liquid
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this is a modelo negro beer
00:05:00
which is what you guys chose so i'm
00:05:02
adding about a cup right now
00:05:05
and since this is only 15 pounds i'm
00:05:07
just gonna mix this up by hand
00:05:11
oh man it smells good that beer
00:05:14
really has a strong aromatic to it
00:05:19
another question that i often get asked
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is how much water or liquid
00:05:22
to use in your sausage i gotta tell you
00:05:24
man
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the way i do it
00:05:27
is once it feels right is when i stop
00:05:29
just add a little bit at a time because
00:05:31
remember when you add you can't take out
00:05:35
all right so i'm gonna add the entire
00:05:36
beer in here
00:05:39
all right so i'm gonna mix this up
00:05:40
really well
00:05:42
get all these ingredients mixed up in
00:05:44
there
00:05:45
and i'll bring you guys right back
00:05:49
all right guys so i added another whole
00:05:50
beer
00:05:52
and this texture is right where i want
00:05:54
it super sticky
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check it out it's sticking to my hand
00:05:58
the way i want it to so i'm just going
00:05:59
to make a small patty
00:06:02
fry it up
00:06:04
come back and give it a taste
00:06:06
all right so i've got our patty fried up
00:06:08
let's see how we did let me show you the
00:06:09
fat
00:06:10
that is draining off of this it's got a
00:06:12
yellow
00:06:13
color to it and that's from that
00:06:14
turmeric okay
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so here we go nice and juicy
00:06:19
oh man i see some marbaneto peppers in
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there
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it's still really hot here we go
00:06:27
all right first off the salt is perfect
00:06:29
the other spices are perfect
00:06:32
it has a little bit of kick i ain't
00:06:33
gonna lie it's starting to burn a little
00:06:35
bit but it's not too hot this is perfect
00:06:38
all right let's get ready to stuff these
00:06:39
sausages up
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i had my meat mixture in the fridge
00:06:43
i had my canister in the freezer so
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everything's ice cold
00:06:46
i got to tell you guys the heat level
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on that habanero patty that i fried up
00:06:51
earlier is perfect
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if you like it really hot
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i would add another percent
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for a total of three percent but i got
00:06:58
to tell you that two percent is perfect
00:07:00
i love heat i think it could use a
00:07:02
little bit more abandon
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but my daughter and my wife both loved
00:07:07
it and it's not too hot for them so it's
00:07:09
perfect pack it in there really nice and
00:07:11
tight and try to remove any air pockets
00:07:14
i also want to take the opportunity to
00:07:16
ask if you're not subscribed to my
00:07:17
channel
00:07:18
to please hit that subscribe button and
00:07:20
ring that bell so that you get notified
00:07:22
when i release a new video
00:07:25
and if you are into sausage making
00:07:27
i want to recommend two channels which
00:07:29
are my two favorite
00:07:31
sausage making channels
00:07:33
you got chud's bbq
00:07:34
check out the links below inside the
00:07:36
description box to his channel
00:07:38
and also two guys in the cooler
00:07:40
eric is a savage at making sausage as
00:07:43
well
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all right so i've got my canister filled
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up just gonna load it up here
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grab my horn
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install that tighten it up really well
00:07:56
lower down that piston
00:07:59
and bring your meat out to the tip of
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your horn right here
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all right i've got my casings right here
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just in case you're wondering i do get
00:08:06
these casings from pia seasoning in fact
00:08:08
here's the package
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this is the brand that i use again from
00:08:12
ps seasoning this is the van hessen
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brand
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now these casings have been sitting in
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warm water for about an hour now
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just to get them a little bit more
00:08:20
pliable
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so i'm going to stick two fingers in
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there
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pick up some of that warm water
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this is going to help flush the casing
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and also make it easier to load on your
00:08:31
horn i've got some avocado spray here
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i like to spray the horn down just a
00:08:36
little bit
00:08:41
load up your casing
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and you want to lift
00:08:47
with your right hand
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to take out the water from the casing
00:08:53
all right pull it out just a little bit
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make yourself a simple knot
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got some ice cubes here
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keep everything ice cold
00:09:07
remember there is no curing salt on this
00:09:09
so try to keep your mixture as cold as
00:09:11
possible
00:09:12
all right let's get to stuffing
00:09:17
just apply a little bit of pressure
00:09:20
you want your casings to get nice and
00:09:21
filled but not too filled
00:09:27
and the aroma that's coming from this
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mixture is fantastic these are going to
00:09:30
be good
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all i'm doing is applying a little bit
00:09:38
of pressure
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with my index and my thumb right here
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[Music]
00:09:43
just a little bit of pressure
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and you want to keep that constant
00:09:47
pressure because if you stop or let go
00:09:50
you will get an air pocket
00:09:52
and that's no bueno
00:09:56
all right we are towards the end of the
00:09:58
casing
00:10:00
i'm going to stop right there
00:10:03
tie a knot at the end
00:10:06
and i'm done with this casing i'm going
00:10:08
to stuff the rest of these up
00:10:09
and i'll bring you guys right back all
00:10:11
right so i've got all the casings
00:10:12
stuffed up now it's time to twist up the
00:10:14
links and i've got this tray marked at
00:10:16
six and a half inches and also seven
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inches
00:10:19
and i'm going to go with seven inches
00:10:21
for these avanado sausages
00:10:23
so just measure out seven inches
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pinch right here
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measure out another seven inches pinch
00:10:29
and then twirl now you want to twirl
00:10:31
just enough
00:10:32
so that your casings are nice and tight
00:10:35
so it's okay to not over stuff your
00:10:37
casing
00:10:38
because you can tighten it up
00:10:41
on the twisting process
00:10:44
so seven inches
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and just twirl
00:10:48
just like that
00:10:50
just a couple of times is good enough
00:10:53
let's do one more
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seven inches
00:10:57
pinch
00:10:58
and twirl
00:11:00
all right i'm going to link the rest of
00:11:01
these up
00:11:02
and i'll bring you guys right back
00:11:05
all right so i got these sausage all
00:11:07
linked up and i ended up with 40 links
00:11:09
but i did save about a pound and a half
00:11:10
because we want to make some sausage
00:11:12
patties out of that meat just a reminder
00:11:14
that i didn't use any curing salt on
00:11:16
this sausage mixture so this is
00:11:17
considered a fresh sausage now you don't
00:11:19
want to cold smoke this but you can
00:11:22
still get a little bit of smoke on these
00:11:24
now i'm going to let these rest in my
00:11:25
fridge for a couple of hours then i'm
00:11:27
going to come back and cook some up on
00:11:28
my weber kettle stay tuned
00:11:30
all right let's get my 1962 weber kettle
00:11:33
fired up i'm going to be using jealous
00:11:35
devil lump charcoal today
00:11:37
i'm going to be using my grill gun to
00:11:38
get this lump charcoal lit up check out
00:11:40
the links below and grab yourself one of
00:11:41
these if you don't already have one here
00:11:43
we go
00:11:50
man that took about 30 seconds
00:11:52
i'm gonna let these coals ash over and
00:11:54
i'll bring us right back all right so
00:11:56
it's been about 30 minutes since i lit
00:11:57
my weber kettle
00:11:59
let's go ahead and load up these
00:12:00
sausages
00:12:03
now i did add three chunks of mesquite
00:12:04
just to give it some extra smoke
00:12:07
and here are the habanero sausages
00:12:13
these suckers are nice and big
00:12:17
so you don't have to cool smoke your
00:12:19
sausages to get a nice smoky flavor on
00:12:20
them you can use your weber kettle with
00:12:22
a setup right here or you can use your
00:12:24
pellet smoker 225 degrees and that'll
00:12:26
give the sausages a nice smoky flavor
00:12:29
now i am going to be searing these
00:12:30
sausages off towards the end just
00:12:32
putting them right over the coals
00:12:33
and get some nice char on these so i'm
00:12:35
going to let these smoke for about 30
00:12:36
minutes and i'll bring you guys right
00:12:38
back
00:12:44
[Music]
00:12:45
all right so it's been about 30 minutes
00:12:47
since we first put our sausages on
00:12:49
man i got to tell you these handles from
00:12:50
1962 get really hot
00:12:54
not sure how they did it back then
00:12:56
but i know how we do it today
00:13:00
and those sausages are getting a really
00:13:02
nice color so these sausages are
00:13:04
probably about halfway done so i'm just
00:13:06
going to flip them over
00:13:08
get some smoke on the bottom side as
00:13:10
well i'm also going to move these around
00:13:12
a little bit
00:13:17
alright so let these sausages cook for
00:13:19
another 30 minutes and we'll see you
00:13:20
guys inside stay tuned
00:13:27
all right so these sausages are ready
00:13:28
and the total cook time was an hour and
00:13:29
15 minutes i didn't even have to sear
00:13:31
these over the coals they came up to
00:13:33
temperature really quick
00:13:35
check out this awesome looking color
00:13:36
right here
00:13:38
man these smell absolutely fantastic
00:13:40
i'm going to move these aside
00:13:42
and slice into this bad boy right here
00:13:46
see how we did
00:13:49
oh my
00:13:52
we even have a smoke ring in here
00:13:55
is it juicy
00:13:57
you tell me that's what that milk powder
00:14:00
does again it retains that moisture in
00:14:01
the sausage let's give these bad boys a
00:14:03
try all right i can't wait to give this
00:14:05
sausage a try it smells absolutely
00:14:07
fantastic again check out that smoke
00:14:09
ring
00:14:10
man
00:14:12
these are hot they just came off i know
00:14:14
i'm gonna burn my mouth but here we go
00:14:19
all right so these sausages have a
00:14:20
really good smoky flavor the habanero
00:14:22
flavor is perfect the heat level is
00:14:24
perfect again if you like it spicy use
00:14:27
three percent of the total weight in
00:14:28
habanero and you'll be happy with that
00:14:32
we have habanero in every single bite
00:14:35
you can see that orange flake right
00:14:36
there man these are good
00:14:39
man that heat level is starting to creep
00:14:41
up on me right now it's not overpowering
00:14:43
it's actually really good
00:14:44
so i just have a piece of bread here
00:14:46
i'm gonna use plain old yellow mustard
00:14:49
a lot of it
00:14:53
top this bad boy off
00:14:56
check that out man this is going to be
00:14:58
good cheers guys
00:15:01
so i just gave a little piece to my
00:15:02
daughter if it's not hot cheetos my
00:15:04
daughter won't eat it what do you think
00:15:06
about the heat level baby the heat is
00:15:07
perfect it's not that hot really you
00:15:09
like it
00:15:11
awesome well there you go guys
00:15:13
i hope you guys enjoyed this habanero
00:15:14
sausage recipe if this is your first
00:15:16
time to my channel do me a favor hit
00:15:17
that subscribe button and if you enjoyed
00:15:19
this video give me a thumbs up until
00:15:20
next time joe with smoking joe spill bbq
00:15:23
see ya
00:15:26
there

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Thank you for watching my habanero sausage video. On this video, I made up some spicy habanero sausages that several of my subscribers and I created a recipe for. The flavor of these sausages was spot on and the heat level was perfect. These habanero sausages are not so spicy that you can't enjoy them, in fact, the heat level is perfect and the sausage flavor was just about perfect. Thanks for watching Smokin' Joe 2 Of My Favorite Sausage Makers On YouTube: 2 Guys & A Cooler - https://www.youtube.com/c/2GuysACooler Chuds BBQ - https://www.youtube.com/c/ChudsBbq @ChudsBbq @2guysandacooler Order Your Clean Space Nitrile Gloves Here - https://cleanspaceproject.com/discount/smokinjoe?redirect=%2Fproducts%2Fcsp-nitrile-gloves Order all of your Sausage ingredients from PS Seasonings here and get a nice discount - https://www.psseasoning.com/discount/SMOKINJOE?aff=2 Order your Yoder Smoker Here - https://www.yodersmokers.com/ Order your MEAT processing equipment here and get a nice discount- https://www.meatyourmaker.com/?irclickid=X9XSjn235xyKT2X06yxatR4UUkHXSq3MrVov3M0&irgwc=1 Order Your Dalstrong Knives Here and Save 10% - https://dalstrong.com/?ref=4399498.837 Order Your Custom Cutting board like the one used in this video here - Enter SMOKINJOES for a discount- https://www.haileyhome.com/?p=HyleVBow8 Grill Blazer / Grill Gun Discount - https://grillblazer.com/?ref=smokinjoe Order Your Thermapen Thermometer Here - Thermapen Mk4 - https://www.thermoworks.com/thermapen-one/?tw=SMOKINJOE AMAZON LINKS Pistol Grip Injector - https://www.amazon.com/Professional-Automatic-Marinade-Injector-Commercial/dp/B07NDP56QW?language=en_US 16 Mesh Black Pepper Used In My SPG - https://www.amazon.com/Premium-Coarse-Barbeque-Grilling-Seasoning/dp/B07DXCVWKP?language=en_US Pickling Spices - https://www.amazon.com/McCormick-Culinary-Pickling-Spice-12/dp/B000YV2S0U?language=en_US Dukes Mayo - https://www.amazon.com/Dukes-Mayonaise-8-oz/dp/B00448SAJ2?language=en_US Fleur De Sel (Salt)- https://www.amazon.com/Saunier-Camargue-Fleur-Sel-Salt/dp/B01LAX83RW?cv_ct_cx=fleur+de+sel&language=en_US Cut Resistant Gloves - https://www.amazon.com/NoCry-Cut-Resistant-Gloves-Performance/dp/B00MXUHHGK?language=en_US Pizza Screens - https://www.amazon.com/New-Star-Foodservice-50967-Commercial/dp/B00EAXW178?ac_md=3-1-QmV0d2VlbiAkMTAgYW5kICQyNQ%3D%3D-ac_d_pm&cv_ct_cx=pizza+screen&language=en_US Nitrile Gloves (Black)- https://www.amazon.com/Raven-Powder-Free-Nitrile-Gloves-Large/dp/B01IELKJD4?refinements=p_85%3A2470955011&rps=1&s=home-garden&language=en_US RODE Mic Set Up - https://www.amazon.com/Rode-Wireless-Microphone-Omnidirectional-Lavalier/dp/B0821PYG7H?language=en_US Nikon D5600 Camera - https://www.amazon.com/Nikon-18-55mm-3-5-5-6G-70-300mm-4-5-6-3G/dp/B01MR2D0OG?language=en_US Order Your Hestan Cue Induction Burner here-(enter Smokinjoe at checkout for 20% off) https://www.hestancue.com/pages/cue-portable?ref=pkUFOF84Aq1r Order Your PK100 Smoker here - https://www.psseasoning.com/discount/SMOKINJOE?redirect=/collections/smokers/products/pro-smoker-model-pk-100?aff=2

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