Uploaded March 2023 | Updated September 2026, 16 minutes ago
I try to make my own recipe for Pot Roast. Flavor was spot on just little crumbley but not bad for first try. Any suggestions for next time please drop in the comments. Here is my recipe for batch I made in video.
For all the techniques and more recipes for sausage making check out
@ChudsBbq
4lbs Chuck Roast
1lbs Brisket Fat
22.75g French Onion Soup
22.75g Ajous
5.7g Pink Curing Salt
90g Milk Powder
7oz Beef Stock
1oz Worcester Sauce
170g Chopped Fries
170g Chopped Baby Carrots
Grind meat and fat mix in all ingredients. Case in hog casing and cold smoke (120⁰-150⁰) 4 hours. Shock sausage in ice water bath dry and vacuum seal freeze. Smoke 350⁰ for 25-30 min till internal temperature 165⁰
I try to make my own recipe for Pot Roast. Flavor was spot on just little crumbley but not bad for first try. Any suggestions for next time please drop in the comments. Here is my recipe for batch I made in video.
For all the techniques and more recipes for sausage making check out
@ChudsBbq
4lbs Chuck Roast
1lbs Brisket Fat
22.75g French Onion Soup
22.75g Ajous
5.7g Pink Curing Salt
90g Milk Powder
7oz Beef Stock
1oz Worcester Sauce
170g Chopped Fries
170g Chopped Baby Carrots
Grind meat and fat mix in all ingredients. Case in hog casing and cold smoke (120⁰-150⁰) 4 hours. Shock sausage in ice water bath dry and vacuum seal freeze. Smoke 350⁰ for 25-30 min till internal temperature 165⁰
